My mother in law and kid called this soup, not chili. Call it what you like, I called it tasty. I'm not terrifically sure of the measurements, because I kinda eyeballed things as I threw them in the pot, but I think it's right.
Ingredients:
3 sweet potatoes, peeled and chopped
1/2 med. yellow onion, cut as you like
1-2 T oil
1 T minced garlic
1 qt beef broth
1 qt tomato sauce (I used my mil's homemade sauce which includes some onion and green peppers, and is really saucy)
2 cans black beans, rinsed and drained
1-2 tsp cumin
1-2 T chili powder
1 tsp coriander
1 T vegetable bouillon powder (I use Massel brand from Australia. It's fairly salty, but it really makes soups taste so much better. Huh. Who knew? You can get it at veganessentials.com)
1 tsp molasses ( I _really_ didn't measure this, so perhaps "to taste" would be more appropriate)
salt and pepper to taste
Instructions:
Cook the onions in the oil, in a large pot over medium until they start to turn transparent. Add garlic and cook another minute or so. Add, well, pretty much everything else and cook for a half hour or so, until the potatoes are tender.
Notes:
I was very hungry, so I literally only waited until the potatoes were just tender, so they still had a pretty sweet sweet potato flavor, which I thought went very nicely with the molasses flavor. I kind of gave a range on the cumin and chili powder, because we like things just a tad spicy here. If you like it mild, put less in. If you like it spicy, add more, or even better, when you've served it up, add a few dashes of Tobasco Chipotle. OMG. Seriously, we are addicted to that stuff. I didn't even think of it til just now (and I spiced it up enough in the pot that we didn't _need_ it today, but that would have "kicked it up a notch" as they say. Mmmm...
A local restaurant served something like this the other day, and I didn't get it, but kind of wished I had, and I've been craving it ever since. It was a daily special, so not regularly available, so I had to try to make it up myself. I'm glad I did, cause this totally satisfied!
12/09/2010
12/05/2010
Mashed potato biscuits
Ingredients
serves about 8 (makes 16 X 2 1/2 inch biscuits), active time 10, total time 30
* 3 cups all-purpose flour (bob's gluten-free all-purpose)
* 2 tablespoons baking powder
* 2 teaspoons salt
* 1/4 cup sugar
* 1/2 cup cold butter (earth balance margarine)
* 2 cups mashed potatoes
* 1 egg, beaten (1 recipe of ener-g egg replacer)
* 2/3 cup buttermilk (hemp milk)
Procedures
1. Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine. 2. Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout. 3. Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together. 4. Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
My husband actually made these, not me this time, so I can't really give any handy tips. But just let me say these things were delicious!! This was the biscuity-est thing we've had since ds was born. Or at least since we discovered he was allergic to wheat. He served it with gravy, which was also good. He just made the recipe from the red plaid cookbook, and subbed Bob's and hemp milk and Earth Balance. I added a little salt and pepper at the table, and it was fantastic! Dh says he's going to make some venison breakfast sausage between now and christmas, and we get to have biscuits and sausage gravy for christmas breakfast!! Whoo-pie!!! I'm excited, can't you tell?? =D
serves about 8 (makes 16 X 2 1/2 inch biscuits), active time 10, total time 30
* 3 cups all-purpose flour (bob's gluten-free all-purpose)
* 2 tablespoons baking powder
* 2 teaspoons salt
* 1/4 cup sugar
* 1/2 cup cold butter (earth balance margarine)
* 2 cups mashed potatoes
* 1 egg, beaten (1 recipe of ener-g egg replacer)
* 2/3 cup buttermilk (hemp milk)
Procedures
1. Pre-heat oven to 450°F. Combine all-purpose flour, baking powder, salt and sugar in a large bowl and mix with a fork to combine. 2. Cut the chilled butter into the dry ingredients using a pastry blender or two butter knives until the butter is pea-sized. Add the mashed potatoes to the mixture and mix with a fork until the potatoes are evenly distributed throughout. 3. Make a well in the center of the mixture and add beaten egg and buttermilk. Using a wooden spoon or fork, mix until a loose dough forms. Turn out onto floured work surface and knead until the dough comes together. 4. Pat dough into a square 3/4 of an inch thick and cut into 16 evenly sized portions. Place on lined or greased baking sheet and bake 15-20 minutes until golden brown.
My husband actually made these, not me this time, so I can't really give any handy tips. But just let me say these things were delicious!! This was the biscuity-est thing we've had since ds was born. Or at least since we discovered he was allergic to wheat. He served it with gravy, which was also good. He just made the recipe from the red plaid cookbook, and subbed Bob's and hemp milk and Earth Balance. I added a little salt and pepper at the table, and it was fantastic! Dh says he's going to make some venison breakfast sausage between now and christmas, and we get to have biscuits and sausage gravy for christmas breakfast!! Whoo-pie!!! I'm excited, can't you tell?? =D
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