Chili dogs

Tofurky Italian sausage in a bun, topped with dill pickle relish, homemade chili and green onions.

Fruit Salsa

 

Fruit Salsa

makes enough for a party!

 

4 Apples, peeled, cored, and diced

4 Kiwis, peeled and diced

2-16oz containers of strawberries, diced

12oz Frozen raspberries, thawed

1/4 Cup lemon juice

2 Tbs brown sugar

5 Tbs fruit preserves, jam, or jelly

Orange juice

 

 

Place apples, kiwis, strawberries,and raspberries in a large bowl.  In a small bowl, combine lemon juice, brown sugar, and fruit preserves.  Then, add orange juice by the tablespoon to small bowl to thin out sauce to desired consistency. Pour sauce over fruit, and stir to coat.  Serve with cinnamon pita chips.

 

Notes: More or less lemon and orange juice can be used.  Any fruits in season would work in this recipe.  A sprinkle of cinnamon or fresh minced mint can change the taste, as well.  This can be served without chips as a salad, too.

Quinoa Salsa

Quinoa Salsa

serves 6-8 

1 Cup quinoa, uncooked

1 3/4 Cup water

2-3 Cups black beans, cooked

2 Avocados, diced

1 Pint cherry tomatoes, halved or quartered

1/2 Red onion, diced

4 Cloves garlic, minced

1 Red bell pepper, diced

1 Bunch cilantro, finely chopped

Lime juice to taste

1/2-1 tsp cumin, or to taste

1/2-1 Tbs olive oil

Salt and pepper to taste

Toast dry quinoa in pot on medium-high heat for 3-5 minutes.  Then add water, bring to a boil, cover and simmer 20 minutes, or until water is absorbed.  Meanwhile, combine all other ingredients in a large bowl.  When quinoa is cooked, add to bowl, stir and serve!  This can be eaten as a salad or as a salsa with corn chips.

 

Crockpot Chickpea Chili

 

Crockpot Chickpea Chili

serves 10+

 

1 Bunch cilantro, minced

1/2 Large onion, diced

14 oz Bag frozen pepper strips, diced

1 Small poblano pepper, diced

1 Small jalapeno pepper, diced

1 Small serrano pepper, diced

2 Cloves garlic, minced

3 14.5 oz Cans fire roasted tomatoes

2 16 oz Cans chickpeas, drained and rinsed

1 16 oz Can black beans, drained and rinsed

1 Cup water

1 16 oz can tomato sauce

1 15 oz can corn with peppers, drained

1/4 Cup green chiles

1 Tbs lemon or lime juice

2 tsp yellow curry powder

1/2 tsp ground ginger

1/8 tsp ground cinamon

2 Tbs chili powder

3 Tbs Italion seasoning

 

Place all ingredients in crockpot and stir.  Cook on low 4-6 hours.

 

Notes:  Adapted from this recipe.

Leftover Nachos

I made these nachos with leftover taco soup, Daiya cheese sauce, and topped with cilantro and green onions.  To make the cheese sauce, I heated plain unsweetened almond milk and pepper jack Daiya shredded cheese on medium heat while stirring constantly with a whisk for about 5 minutes.  The Daiya cheese melts easily and tastes great.  These nachos made a fast and tasty lunch!

Taco Soup

Taco Soup

serves many, fills a large oval crock pot

28 oz Diced tomatoes

15 oz Tomato sauce

2-6oz Cans black olives with juices

1/2 Red bell pepper, diced

1 1/2 Onion, diced

1 Green bell peper, diced

3 Cups frozen corn

3 Cups cooked black/pinto beans

1 Cup cooked kidney beans

2 Cups cooked rice

2 Packages taco seasoning

Cilantro for garnish

Combine all ingredients in crock pot and set to desired cook time.  Garnish with fresh chopped cilantro.

Notes:  This can cook as fast or as slow as you would like.  It can even be done on the stove top.  It only needs to heat through.  It is great for game day!