One of my go toās is vegetarian chili. Iām going off memory with this but should be close.
Slightly over-cooked brown rice ~ 2 cups
large can of kidney beans
small can of pork and beans
a gloop of olive oil
3 stalks celery chopped small
1 onion chopped
2 sweet peppers chopped
[large can of cubed stewed tomatoes
small can of tomato paste]
or
[large can of ground tomatoes]
Worcestershire sauce
hot sauce
chilli powder 2 tablespoons
ground cumin 1 tablespoon
Smoked paprika 1 tsp
or
liquid smokeā¦a little is enough ā¦ like 3 drops.
a pinch of cinnamon
Saute the raw vegetables in a large pot in the olive oil
add the spices and sauces
after 5 minutes add the rest of the ingredients
simmer at least 20 minutes to blend flavorsā¦an afternoon is better
I just made the following today for desert. Very good and not too much processed sugar.
How To Make a Fruit Cobbler by Heart
Serves 6
What You Need
Ingredients
For the fruit ļ¬lling:
4 to 7cups
sliced fruit
1/2 to 1cup
granulated sugar or packed brown sugar (optional)
1tablespoon
freshly squeezed lemon juice (optional)
2tablespoons
cornstarch (optional)
1 to 2teaspoons
ground spice, such as cinnamon (optional)
For the cobbler topping:
1 1/2cups
all-purpose ļ¬our
3tablespoons
granulated sugar
1 1/2teaspoons
baking powder
3/4teaspoon
kosher salt
1 1/2cups
heavy cream
For topping: (optional)
1tablespoon
heavy cream
1teaspoon
demerara sugar
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Equipment
8x8-inch baking pan, 9x9-inch baking pan, or 9-inch pie plate
Mixing bowls
Measuring spoons and cups
Baking sheet or aluminum foil, to catch drips
Instructions
1.
Heat the oven to 375Ā°F.
Arrange a rack in the middle of the oven and heat to 375Ā°F. Coat a 8 or 9-inch square
baking dish, or 9-inch pie plate, with bu
er; set aside.
2.
Prepare the fruit.
Prepare the fruit as necessary ā wash, peel, stem, seed, slice, and so on. Give it a taste and
mix in some sugar or lemon juice as needed. If your fruit is juicy or youŹ¹d like a more ļ¬rmly set cobbler, mix in
some cornstarch. Mix in spice, if desired.
3.
Transfer the fruit to the baking dish.
Transfer the fruit mixture to the baking dish āit should ļ¬ll the dish
halfway to three-quarters full, leaving a good inch or so of extra space for the cobbler topping.
4.
Mix the dry ingredients for the cobbler topping.
Mix the ļ¬our, sugar, baking powder, and salt together in a
large bowl.
5.
Add the cream to the dry ingredients.
Pour in the 1 1/2 cups cream. Stir until just combined; the dough will be
quite wet.
6.
Scoop the cobbler mixture onto the fruit mixture.
Using either a small ice cream scoop or a tablespoon, scoop
2-tablespoon portions of the cobbler dough onto the fruit.
7.
Bake for 45 to 55 minutes.
Brush the cobbler dough with the 1 tablespoon cream and sprinkle with the
demerara sugar. Place the cobbler on a rimmed baking sheet to catch drips, or place aluminum foil beneath it in
the oven. Bake until the topping is turning golden brown around the edges and the fruit ļ¬lling is bubbling, 45 to
55 minutes.
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Cool the cobbler and serve.
Let the cobbler cool for at least a few minutes so it doesnŹ¹t burn your mouth! The
cobbler can also be served room temperature or the next day.
Recipe Notes
Storage:
Leftover cobbler can be stored in the refrigerator for up to 2 days.
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