I always seem to struggle at lunch time. I’m not a sandwich person and I’m pretty picky about my leftovers. If I was home for lunch, I’d have more options… turkey burgers, stir-fries, homemade pizza…. pretty easy stuff that just tastes better when you make them on the spot.
I decided to try my hand at chili this week, healthified since I’m trying to eat less junk and to get back in shape. This one was inspired by a friend of mine, with lots of veggies. Its one of those meals that I think I’d throw just about any veggie or bean I had on hand into, such as my mushrooms that were left over from quesadillas and taco night.
By Books n’ Cooks
Ingredients for the Chili Seasoning:
1 Tbs. chili powder
1 tsp. ground cumin
1 tsp. dried oregano
3/4 Tbs. kosher salt
1/2 tsp. red pepper flakes
1 tsp. dried minced onion
Ingredients for the Chili:
2 cloves garlic, crushed or chopped
1 onion, diced
1 red or green pepper, diced
1 c. diced mushrooms
1-12 oz package veggie protein crumbles (I used Smart Ground Mexican Style)
1 can diced tomatoes
1-28 oz. can crushed tomatoes
In a medium saucepan, heat a teaspoon of olive oil. When hot, add onion and sauté until soft.
Add all other ingredients and simmer for 30+ minutes, stirring occasionally, until flavors have fused.
It’s been cold and rainy and I’ve been craving soup. I love the Sausage soup at Bertucci’s, and had hoped to find something like it.
This recipe is heavily adapted from Everyday Food magazine. I used twice the amount of sausage than the original recipe, both because I like a hearty soup and because that’s what the package came in. To balance it out next time, I would add a couple more cups of chicken broth as well as another 1/2 c. of barley. If you have a little bit of hot Italian sausage on hand, this soup would probably be very good with that as well
Sausage, Barley & Spinach Soup
Heavily adapted from: Everyday Food Magazine
2 tsp. olive oil
16 oz. sweet Italian sausage, casings removed
2 celery stalks, diced
1 medium yellow onion, diced
1/2 c. dried barley
1/2 c. water
6 c. low-sodium chicken broth
10 oz. fresh spinach (add as much as you’d like!)
kosher salt and ground pepper
other spices to taste (I added 1 tsp. of fennel seeds)
In a heavy stockpot or dutch oven, heat olive oil over medium heat. When hot, add sausage and brown.
Add onions and celery, cooking for a few minutes until soft.
Add barley, water, and chicken broth. Bring to a boil. Add salt, pepper, and any other spices to taste.
Reduce to a simmer and partially cover pot (I left the lid open just a crack). Allow to simmer for about 45 minutes or until barley is tender.
Remove from heat and stir in spinach. Spinach will wilt quickly.
Enjoy with a warm piece of bread on a cold and rainy day.