It’s been quite a while since my last post, but the holidays were a whirlwind…a very fattening whirlwind. Jake and I have decided to be your stereotypical New Years resolutioners and are trying to start eating healthy again. I promptly went to trusty Pinterest and began pinning all sorts of new healthy recipes. One of them was a vegtarian chili. We happened to pretty much have all the ingredients on hand, so I decided to try it last night. It was good and even better the next day as an open-faced omlet topping. Just add a dollop of sour cream and mmmmm….
I ended up using black beans and canellini beans becaue it’s what I had available. Otherwise, I would’ve chosen a more typical chili bean, like kidney. I also ended up using one can of whole peeled tomatoes (the Cento San Marzano can) and a box of Pomi chopped tomatoes. This worked out just fine. I also had some butternut squash that was likely only to last a little longer, so I decided to add it to the recipe. This helped, too, because I didn’t have any corn as suggested by the recipe.
I figured the cubed butternut squash might take a little longer to cook through than the other diced vegetables, I decided to throw these in the pot first and cook them for about five minutes. Once they started to cook through a little bit, I took them out and set them aside while I continued on with the recipe.
I sauteed the onions until soft and then added in pressed garlic and the seasonings. I ended up with a somewhat thick mixture.
I then added the remainder of the vegetables to cook down until a little soft. Then, I added in the tomatoes, allowing that to simmer for about 20 minutes. Then, I added in the rinsed beans and added salt to taste. I ended up adding a bit more of the other seasonings, as well, to taste.
Finally, I served in a bowl with a dollop of sour cream and some grated smoked gouda. Feel free to add whatever toppings you like or serve with tortilla chips on the side!
Overall, this dish was easy to make and probably could’ve been easily adapted for the crock pot or the pressure cooker. This made a very healthy portion. We packaged up some of the leftovers and also used some for breakfast the next day. We cooked up a couple of eggs and used the chili as a topping. Of course, we added another dollop of sour cream on top 🙂
Also, I have to say that the chili was even better the next day, after the flavors had a chance to really meld together. If you have the chance to make this ahead of time, I’d say go for it!
I just received my new toys from Williams Sonoma yesterday. I don’t usually shop there, but we received a gift card (Thank you, Jim and Cindy!) as a wedding gift. I bought several items; two of them are a 3-piece stoneware baker set and 4-cup glass measuring cup. I purchased the stoneware baker set because all we have of that sort are Pyrex baking dishes. Those work great, but they don’t look great for serving guests or to bring as a guest to someone else’s house. I bought the large measuring cup because Jake needed one recently and I had been thinking about getting one and so I took this opportunity to go for it.
This morning, we didn’t really have anything specific to make for breakfast, but we did have eggs and vegetables that needed to be used soon. What came to mind was to make a frittata or quiche. So, I dug into the freezer and found some left over phyllo (or filo) dough that I thought would work great as a crust. I call this recipe a “garbage” quiche because it will work with virtually any sort of vegetable or protein you have – whatever you have on hand! In fact, my favorite fillings for a quiche are ham and artichokes.
Here’s what I used:
5 large eggs
1/4 cup water
5 sheets of phyllo dough
1/2 cup cheddar cheese
1/2 medium avocado, sliced
1/4 red onion thinly sliced
a couple of large broccoli florets, cut into small pieces
3 campari tomatoes, 2 diced and 1 sliced
Seasonings: salt, pepper, garlic powder, paprika (all to taste)
Garnish: fresh parsley (optional)
Here’s a summary of what I did.
If you’d like more explanation/description, read past the summary steps. I know, sometimes I at least like to know the tips and tricks before I get started so I can adjust accordingly.
Preheat oven to 350 degrees Farenheit
Crack eggs into a medium mixing bowl. Add the seasonings and water. Beat the eggs.
Add all the vegetables (except the sliced campari tomato) and half the cheese to the eggs. Mix to combine.
Spray or rub a baking dish with oil/butter. Layer the phyllo dough in the dish, with the dough going up the sides and slightly over the top.
Pour the egg mixture into the dish.
Bake for about 15 minutes, until the top begins to get a little firm, but is still liquidy.
Place the sliced campari tomato on top of the egg and sprinkle the rest of the cheese on top.
Bake for another 15-20 minutes until golden brown on top and egg is cooked through. (This will vary.)
Additional Explanation/Description of Steps
First, I cracked 5 large eggs into the measuring cup. (I normally would’ve done this in a small mixing bowl, but I was too anxious to use that measuring cup for something!) I seasoned the eggs with some salt, pepper, and garlic powder. I also added a splash of water to the eggs to give them a little volume. Beat the eggs, seasoning, and water.
Then, I chopped up my vegetables. I diced two campari tomatoes, thinly sliced a little red onion, and small chopped a few broccoli florets. I added those to the egg mix along with 1/4 cup of shredded cheddar cheese. Stir to combine.
(At this point, I sliced a third campari tomato, but we’re going to add that later. I also sliced an avocado, which we’ll add later, as well.)
I defrosted the rolled up dough by microwaving it directly inside the ziplog bag for about 30 seconds. I sprayed the baking dish of my choice with some olive oil. I forgot I had previously cut the phyllo dough, so I had smaller rectangles. I simply laid out the sheets with some slight overlap. I did this part very roughly. A lot of recipes that do this will have you put down one piece of phyllo dough and then brush it with butter, repeating that 5 or 6 times. I didn’t bother. I simply took a pile of about 5 sheets and laid it down. I then just sprayed some more olive oil spray over the top. You can see from my photo that my pieces were just slightly too small and didn’t hang over the top of the dish. If you want a little more of that golden phyllo dough to stick out the top, just use larger sheets that hang over the edge and trim to your liking.
I poured in my egg mixture into the dish, on top of the phyllo dough.
I popped this into the 350 degree Farenheit preheated oven and baked for about 15 minutes. I then took the dish out and layered my sliced campari tomatoes on top. I had also added the sliced avocado at this time, but that was a mistake. (The avocado browned a bit while cooking in the oven, so I covered it with some cheese. My suggestion is to put the avocado on after everything is done cooking just as a garnish/topping.) Take this opportunity to also sprinkle the rest of the cheese on top.
Bake for another 15-20 minutes, depending on your oven and your baking dish. Check the doneness by sticking a toothpick through the middle. If it still looks a bit liquidy, it needs to cook longer. If it feels firm and doesn’t seem watery, then it is likely done.
Voila! The final product. Garnish with parsley and sprinkle with a little additional paprika if you’d like! This would be the perfect dish for breakfast or brunch with family and friends. 🙂