Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

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Perhaps I should call this dish "Fire in a Bowl". I drafted this recipe on a chilly afternoon and when I got to making it, well, I guess I was quite liberal with the spices and chilies. Writing up the recipe here, I have adjusted the ingredients, but of course feel free to cut down on the heat according to your preference. It was delicious and warming all the same, with a wonderful added chewy texture from the cooked rye berries. Fresh herbs certainly add a bit of flare to dishes like this, but dried herbs will work just fine too. Serve with some yogurt and sprinkle with some fresh grated Cheddar cheese as desired. This fusion-style Mexican-Indian dish also goes well with homemade tortilla chips.

Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries

Recipe by Lisa Turner Published on February 23, 2013 Rich, hearty, warming and nourishing spicy vegetarian chili with kidney beans, black beans, rye berries, vegetables and fresh herbs Print this recipe Ingredients: 1/2 cup dried red kidney beans 1/2 cup dried black beans 1/2 cup rye berries 1 tablespoon olive oil or sesame oil 1 medium onion, chopped 3 dried whole red chilies, broken into pieces 3 to 4 red or green chilies or jalapeños, seeded and finely chopped 2 cloves garlic, crushed or minced 1-inch piece fresh ginger, grated or minced 2 medium carrots, sliced 5 cups water 6 sun-dried tomatoes 2 medium tomatoes, finely chopped 2 teaspoons chili powder 1 teaspoon curry powder 1 teaspoon ground cumin 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/4 teaspoon asafetida (optional) 1 tablespoon tamarind paste, seeds removed (optional) 2/3 cup frozen corn 1/2 cup fresh parsley, chopped 1 tablespoon fresh oregano, finely chopped (1 teaspoon dried) 1 tablespoon fresh thyme, finely chopped (1 teaspoon dried) 1 1/2 teaspoons sea salt, or to taste fresh ground black pepper to taste Instructions: Rinse the beans and rye berries and soak in several inches of water for 8 hours or overnight. Drain and rinse, and set aside. In a large saucepan, heat the oil over medium heat. When hot, add the onion, dried and fresh chilies or jalapeños, garlic, ginger and carrots, and stir for 3 to 4 minutes to soften the onions. Add the soaked beans and rye berries and pour in the water. Bring to a boil, reduce the heat to medium-low, cover, and simmer for 1 hour or until the beans are tender. Stir occasionally and add more water if necessary. Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop. When the beans are tender, stir in the sun-dried tomatoes, fresh tomatoes, spices and tamarind paste to the pot, and continue to simmer for another 20 minutes. Toss in the corn, simmer for 5 minutes, and then add the parsley, oregano and thyme. Simmer for another few minutes, and then remove from heat and season with salt and pepper. Serve hot. Makes 6 to 8 servings

More chili recipes from Lisa's Vegetarian Kitchen you are sure to enjoy:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Cornmeal-Crusted Chili
Southwest Vegetarian Chili
Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

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Creamy Thai Coconut Mushroom Soup

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Think of this creamy dish as a vegan alternative to chicken noodle soup. Here chicken stays on the farm, where it belongs, and succulent and earthy mushrooms are the meaty component. Throw in some fresh bean sprouts and some rice noodles and you have a silky, comforting bowl of soup to be enjoyed anytime of year.

The recipe I present here is pretty faithful to what I did in the kitchen, but the quantities are rather approximate because there is always room to add more or less of what you desire. Cooking is not an exact science but a work of art in progress and each dish should be approached with a view to satisfying your culinary urges and well being.

Creamy Thai Coconut Mushroom Soup

Recipe by Lisa Turner Cuisine: Thai Published on February 25, 2013 Thick, creamy and comforting mushroom soup with gentle Thai flavors and coconut milk Print this recipe Ingredients: 1/2 oz (14 g) dried mushrooms 1 1/2 cups hot water 2 tablespoons olive oil 2 shallots, sliced into small rounds 1-inch piece fresh ginger or galangal, minced or grated 1 medium carrot, diced 1 stalk lemongrass, trimmed and cut into strips   3 cups fresh mixed mushrooms (I used enoki, button and oyster), sliced few generous handfuls of bean sprouts 3 1/2 cups (2 14 oz or 400 ml cans) coconut milk 2 to 3 cups vegetable stock or water 1 tablespoon tamari (soy) sauce 1 to 2 teaspoons sweetener (optional) a few pinches of paprika 2 tablespoons Thai red curry paste, or to taste (recipe below) handful of kaffir lime leaves (optional)   1 1/2 to 2 cups uncooked rice noodles juice from two limes (3 tablespoons) generous handful of fresh parsley 1 teaspoon sea salt, or to taste fresh cracked black pepper to taste 2 scallions, trimmed and chopped for garnish Instructions: Soak the dried mushrooms in the hot water for 20 minutes. Drain, reserving the soaking liquid, and chop. Heat the oil over medium-heat in a large heavy-bottomed saucepan. When hot, toss in the shallots, ginger, carrot and lemongrass and stir for a few minutes. Turn up the heat to medium-high and add the fresh and dried mushrooms to the pan. Stir for a few minutes until the mushrooms begin to release their juices. Add splashes of the reserved mushroom soaking liquid to the pan to keep the vegetables and mushrooms from sticking. Now add a portion of the bean sprouts, stir, and pour in the coconut milk, the remaining reserved mushroom soaking liquid and 2 cups of the vegetable stock or water. Stir in the tamari, sweetener if using, paprika, curry paste and lime leaves if using. Reduce the heat to medium and simmer for 10 to 15 minutes, stirring often, until the soup begins to thicken. Add more bean sprouts to the pan, stir and simmer for another minute or so. Now stir in the rice noodles, turn off the heat and cover the pan. Let stand for 10 minutes. Discard the lemongrass and add more vegetable stock or water as desired. Stir in the lime juice and parsley and season with salt and pepper. Taste for seasoning and stir in more curry paste if desired. Serve piping hot in bowls and garnish with the scallions and a few bean sprouts. Makes 6 servings

Homemade Vegetarian Thai Red Curry Paste

Recipe by Lisa Turner Cuisine: Thai First published on September 15, 2012 The most popular base for Thai curries, red curry paste is a spicy chili paste made with fresh aromatic galangal, lemongrass and lime, adding a pungent and vivid flavor and aroma to curries and soups — this homemade version is especially vibrant and suitable for vegetarians Print this recipe Ingredients: 10 large dried red chilies, broken into pieces 2 teaspoons coriander seeds 1-inch piece fresh galangal or ginger, chopped 1 stalk lemongrass, trimmed and finely chopped 1 large clove garlic, finely chopped 2 - 3 shallots, finely chopped 1 teaspoon sea salt, or to taste 1/2 teaspoon ground coriander 1 teaspoon ground cumin zest from 1 lime juice from 1 lime water as needed Instructions: Using a large mortar and pestle, pound together all of the ingredients until a fairly thick paste is formed. For the sake of convenience you may wish to use a food processor. Add some water to achieve your desired consistency. If you want a thicker paste than the version I made here, use less lime juice or omit it entirely and opt for the mortar and pestle method. I found the lime juice worked well combined with some grated zest. Fresh kaffir lime leaves and peel as well as fresh lemon basil leaves are a fragrant addition to the paste and can be used in place of the lime. Makes about 1 cup

More Thai dishes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Thai Green Curry Lentil and Vegetable Soup
Thai Coconut Mango Quinoa Salad
Massaman Curry with Paneer Cheese

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The Sophia Bag by timi & leslie: a fabulous diaper bag!

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Themore children I have the more diaper bags I seem to collect and the cuter theyseem to get! When I got my first diaper bag I went for something gender neutralthat my husband could carry around and not cringe or gripe about. The nextdiaper bag I went for was something with a little more color, but still a prettymasculine bag. A couple diaper bags later and I finally have picked outsomething for myself.

Seems alittle silly right? I am getting ready to have my third baby and am just nowmaking baby related purchases for ME. After all, I am the one who totes aroundthe diaper bag morning, noon, and night. I am the one pushing the stroller and taking the kids shoppingthroughout the day; running from point A to point B. Shouldn’t I get toproperly accessorize to suit my style? I am going to say yes!

I am ahuge fan of bigger bags. Both my diaper bags and my purses are on the biggerside and I adore being able to organize and take EVERYTHING I could possiblyneed with me. They key to that phrase is that it is all organized. A simple bigbag will not due. I prefer bags that allow me to be at most organized andefficient. 

The SophiaBag by timi & leslie is
Mom Mart Approved!
What we love about TheSophia Bag:

• Thetimi & leslie Sophia bag is first and foremost an attractive looking bag. Ilove the color, which although stated as yellow can change from a yellow colorto a green color depending on your surroundings and lighting. I actually thinkit comes across green more often than yellow, but no matter the shade it isalways eye-catching and appealing.
• TheSophia Bag helps to keep me organized and incredibly efficient while out andabout. The Sophia Bag is divided into three compartments; so there is acompartment for me, a compartment for the boys, and a compartment for the newbaby {once she arrives}. Each compartment also has little sections that help tofurther keep me orderly while on the go.
•  Itcomes with so many extra.  I don’t thinkthat I was prepared for all of the extras you get when you receive this bag.There is a changing pad with mesh pocket, a zippered sac for dirty clothing, amatching clutch for mom, an attachable cross body strap, attachable strollerstraps, and an insulated bottle tote. Now that I have them and have used them I cannot imagine going back tonot having all of the extras. They are fabulous.
• Thebag itself is faux leather and can be easily wiped clean – This is wonderfulsince I have little boys who like to get into everything and tendto make quite a mess.

This ismy go-to diaper bag. When taking my children to my mother-in-laws house for avisit I leave the Sophia Bag with her and just pop out my clutch and head outthe door. She has everything she could possibly need for an afternoon with theboys and I have my essentials for a little mommy shopping time! When I goshopping with the boys the bag easily fits in my favorite strollers basket… orin case I need that space for shopping bags it can clip onto the strollerhandle. It is the perfect bag for me and my family.

The Sophia Bag’sDimensions:
size: 17 inches x 6.5 inches x 11 inches.

You cancheck out the timi & leslie Sohpia Bag on their website as well as the rest of theirspring line that they just released… That Abby Bag is looking pretty appealingtoo!
You can also connect with them on Facebook and Twitter.
What do you look forin a diaper bag?


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Cheap Discount Taste of Home: The New Appetizer: 230 recipes for today's party starters

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Taste of Home: The New Appetizer: 230 recipes for today's party starters Description

Launched in 1993, Taste of Home is the most popular recipe magazine in the world, with nearly 4 million paid subscribers. The delectable, practical recipes-more than 75 in each issue-are family favorites contributed by Taste of Home readers. The dishes, all beautifully photographed, capture special flavors of the season and are made with ingredients that home cooks are likely to have on hand or can readily find at a local supermarket. New recipe contests are announced every issue, and readers are encouraged to send their best recipes for Taste of Home's regular features, like "A Complete Meal in a Matter of Minutes," "Cooking for One or Two," "My Mom's Best Meal," "Super Snacks & Appetizers," and "Just Desserts." The magazine's unique staff of field editors is made up of more than 1,000 experienced home cooks located in each state and Canadian province, who regularly share recipes, well-liked menus and kitchen tips. Taste of Home is published six times a year and has three sister magazines, Simple & Delicious, Cooking for 2, and Healthy Cooking.

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Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) Taste of Home Appetizer is just as I thought it would be - full of tested recipes I could count on. They looked good - and best yet they tasted great. I was in need of recipes for my daughter's wedding. You can see what I was in charge of! My daughters-in-law helped me get it ready and we knew we had a hit when people were asking for recipes after the wedding. I gave my new bride the book to take home and ordered two more - one for each DIL.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) I bought this for my Mom for Christmas because they do a lot of entertaining and I knew she was looking for some fresh ideas. She is still raving about this book nearly two weeks later. The recipes are simple to make and use ingredients that you will either have in the pantry or can easily find at any grocery store. There are pictures on every page which really helps too.
Reviews for Taste of Home: The New Appetizer: 230 recipes for today's party starters (Hardcover) This is a wonderful book. If you arern't hungry, you will be after just looking at the pictures and reading a few recipies. So far i've only tried one appetizer, one of the mexican egg roll types and they were just delicous. We ended up making enough so we just had that one appitzer for dinner, it was that great. My whole family agreed and if the first onei tried is any indication of the rest of the book, then this is one of the only book on apitzers you'll ever need.

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Buy Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6)

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Partners Asiago & Black Pepper Hors D'oeuvre Crackers, 5.4-Ounce Boxes (Pack of 6).All Natural.No Hydrogenated Oils.No Trans Fats.Certified Kosher..

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Stuffed Peppers: Laurie's Stuffed Peppers

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1 pound pork sausage2 pounds ground beef1 small onion, chopped1 dash garlic salt4 (14.5 ounce) cans diced tomatoes, drained1 (10 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) package uncooked instant rice6 large green bell peppers1 cup grated Asiago cheeseIn a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes. Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C). Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish. Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted. Amount Per Serving  Calories: 735 | Total Fat: 19.7g | Cholesterol: 76mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 735

Total Fat: 19.7gCholesterol: 76mgSodium: 837mgTotal Carbs: 104.8g    Dietary Fiber: 4.4gProtein: 30.5g VIEW DETAILED NUTRITION
About: Nutrition Info

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