Southwestern Black Bean and Corn Chowder

I always love when our grown kids come home for dinner.  It is always a fun night, with a lot of laughter around our table and they are ALWAYS looking for a good, home-cooked meal from their Mom!  (I made the mistake one night, when I thought it would be fun to order pizza….HUGE Mom fail)  Dinner tonight was hearty, spicy, and delicious on a blustery Fall night!

Southwestern Black Bean and Corn Chowder

1 TBSP EVOO

1 Med yellow onion, chopped

2 garlic cloves, minced

2 cans of black beans, drained and rinsed

1 (14oz) can diced, fire-roasted tomatoes, undrained

1 (4oz) can chopped mild green chilies, drained

1 1/2 cups fresh or thawed frozen corn

1-1 1/2 tsp chili powder

1/2 tsp

1/2-3/4 tsp smoked paprika (I love this stuff, so added a bit more)

3 cups veggie stock

Salt and Pepper to taste

In a large pot, heat the oil over medium heat.  Add onion and garlic, cover and cook until softened

Stir in beans, tomatoes, chilies, corn and spices.  Add stock and season with salt and pepper.

Simmer until chowder is hot and flavors have developed 40-60 mins.

 

* I am sure this would also do great in a crock pot on low.

While serving chowder, garnish with diced avocado and a squeeze of lime.

 

 

Original: Vegan on the Cheap

 

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Pumpkin Coffee Cake Steel Cut Oatmeal

Warm and cozy comfort food.

Oatmeal….one of my favorite “comfort foods” for Fall and Winter (and really anytime)  It warms me up, makes me happy and cozy, and is CRAZY healthy for you!  I try and mix it up a bit, depending on my mood and the weather.  With Fall here, I was so happy to “fall” across this recipe that I varied a little.

Read here about the healthy benefit of eating steel cut oats:

http://www.livestrong.com/article/358909-benefits-of-steel-cut-oats/

Pumpkin Coffee Cake Oatmeal

4-6 servings

1 cup steel-cut oats

2 1/2 cup Vanilla Coconut Milk

1 cup pumpkin

1  teaspoon cinnamon

Coffee Cake Topping
6 tablespoons brown sugar (or other sweetener if you don’t use refined sugar)
6 tablespoons pecans or walnuts, chopped
1 teaspoon cinnamon

The night before: Mix toppings in a small container and cover until the morning. Add all the ingredients except the toppings. Cook on low over night 7-8 hours depending on how chewy you like your oats.

In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should be a more uniform consistency.

Top with coffee cake topping.

Adapted from original recipe here: http://healthyslowcooking.com

 

Falling into Fall Butternut Squash Risotto


I have been searching around for some great, Fall recipes.  I always love using seasonal fruits and veggies while cooking.  And just as much as I love fresh-picked Fall apples….HELLO Apple Crisp!…I love Butternut squash!  Anything, with Butternut squash.  This risotto takes some time in preparation/cook time, but was SO worth it when finished.  It was so creamy, and had such great flavor.  Perfect for a chilly Fall evening.

2 1/2 cups cubed butternut squash

2 tablespoons butter (I use Vegan  Earth Balance Butter)

1/2 onion, minced

1 cup Arborio rice

1/3 cup dry white wine

5 cups hot vegetable stock

1/4 cup grated Parmesan cheese (You add this at the end, if you want/need to leave out)

Nutmeg

Sea Salt and ground black pepper to taste

Place squash cubes into a steamer basket in a saucepan. Add water, cover, and bring to a boil over medium-high heat. Allow to steam until the squash is tender (10 to 15 minutes), then drain, and mash in a bowl with a fork.

Melt butter in a saucepan over medium-high heat. Add onion; cook and stir for 2-3 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.

Pour in the white wine; cook, stirring constantly, until it has evaporated. Stir in the mashed squash and 1/3 of the hot veggie stock; reduce heat to medium. Cook and stir until the rice has absorbed the veggie stock, 5 to 7 minutes. Add half of the remaining veggie stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with nutmeg,  salt and pepper.

 

Makes 4 generous servings

PREP:

10 mins

COOK:

35-40 mins

READY IN:

45 min