I normally make my chilli wuth diced beef and more or less the standard ingredients. Decided this time I'd make it with chicken thigh instead, then realised I had no kidney beans so settled for butter beans and chickpeas. Is it still technically chilli? I have no idea but it's bloody lovely.

Served it on nachos with a sprinkle of grated cheese, chunky guac and some natural yoghurt.

tinkerbellang83 wrote: »

I normally make my chilli with diced beef and more or less the standard ingredients. Decided this time I'd make it with chicken thigh instead, then realised I had no kidney beans so settled for butter beans and chickpeas. Is it still technically chilli? I have no idea but it's bloody lovely.

It is that time of year I think! A few days ago I made what labelled as "lentil root chili." I figure if the spicing is chili flavoured it is still "chili" - even though I switched up the standard ingredients by adding lots of root vegetables - potatoes, rutabaga, sweet potatoes and carrots, some full length green beans for fun, red, black and white beans, and green lentils which give a chew similar to ground beef. It made a huge pot - enough to put 12 servings in the freezer.

Haven't had chili in a long time - but very glad I made it be cause it is so filling!

I had it for breakfast yesterday with scrambled eggs. I wasn't hungry for hours and hours.

I had an all out prep day today and played with my new KitchenAid Stand Mixer and some of the attachments so for dinner we had Root Vegetable Pithivier (recommended by a friend's mum - for those who also hadn't heard of it, it's basically a dome shaped pie) to use up some of the Beetroots we received with a subscription veg order, so it had 2 layers of green lentils blended with goats cheese, a layer of roasted sweet potato and a layer of roasted beetroot.



and with the remaining beetroot I made a Jamie Oliver recipe for Chocolate & Beetroot Cake and had a slice with some greek yoghurt.



Also had my first attempt at making soft pretzels and made some brussell sprout and blue cheese soup.

eliezalot wrote: »

tinkerbellang83 wrote: »

I had an all out prep day today and played with my new KitchenAid Stand Mixer and some of the attachments so for dinner we had Root Vegetable Pithivier (recommended by a friend's mum - for those who also hadn't heard of it, it's basically a dome shaped pie) to use up some of the Beetroots we received with a subscription veg order, so it had 2 layers of green lentils blended with goats cheese, a layer of roasted sweet potato and a layer of roasted beetroot.

and with the remaining beetroot I made a Jamie Oliver recipe for Chocolate & Beetroot Cake and had a slice with some greek yoghurt.

Also had my first attempt at making soft pretzels and made some brussell sprout and blue cheese soup.

That looks and sounds incredible. When's supper??

(I'm also going to need more information about that brussell sprout and blue cheese soup...that is taking broccoli cheese to another level!!)

I actually popped the details in another thread just yesterday:

tinkerbellang83 wrote: »

I was looking for sprouts recipes Friday, they're still in season so received some in my veggie box from farmers, I made Sprout and Blue Cheese soup (2 onions, 2 garlic cloves, 2 celery stalks and a large potato chopped and softened with butter or oil and add 60ml of water and drop heat down whilst you prep the sprouts, add around 600g Brussell Sprouts trimmed and halved with 1.5 litres of chicken stock, salt & pepper to taste and bring to the boil and then simmer for 15-20 mins, blend with 150g blue cheese and serve/store.

I find I have to blend mine a bit at a time as don't have a huge blender so I strain the stock off into a jug, and blend about a third of the veggies with a 3rd of the stock at a time.

I'm also planning to roast some with aubergines and courgettes (eggplant and zucchinis for the non-UK folk) this evening to go on the side of my steak. Athough I am tempted by making coleslaw now after reading this thread.

conniewilkins56 wrote: »

You all are so creative...we are having pasta with a jar of sauce on it....maybe a salad!

Tonight I'm reheating some veggie curry, so not that exciting today, it will be colourful though as gonna roast some aubergine and courgette on the side and have some broccoli too.

Lean ground beef patties,smashed baby white potatoes, and broccoli.....really imaginative!....trisquits and laughing cow cheese later and an apple!

@tinkerbellang83 @eliezalot If you're looking for another rec in the land of veg pithivier, I wholeheartedly recommend Erin McDowell's recipe on Food52. It's so good. I used up a couple of my garden squash making it!

I do my menus five weeks at a time, cause I'm autistic and that comforts me to have order. It also makes making the shopping list easier. Our lunches repeat weekly, our dinners on a five week cycle. We have a lot of food intolerances and have to eat higher-protein, and Boyfriend can't do soups or pasta very well, since he had weight loss surgery several years ago.

So Wednesdays I spend the day putting the fridge and the freezers in order, and making the shopping list for Thursday's shop.

Next week is as follows:
Monday: Lunch: Chicken, jalapeno, and cheese quesadillas. Dinner: Prime rib roast (left from Xmas) with mashed cauliflower (them) or wild rice pilaf (me) and brussel sprouts tossed in bacon drippings with cracked black pepper.

Tuesday: Lunch: Italian Hot Beef sandwiches on toast. Dinner: Orange Chicken, broccoli, white rice/cauliflower rice.

Wednesday: Lunch: Hamburgers and chips. Dinner: Shrimp scampi, wild rice pilaf, pan-seared asparagus, garlic toast.

Thursday: Lunch: Pulled pork with BBQ sauce on bun or in a wrap, chips. Dinner: (girls) Farfalle Florentine alla Pollo, garlic toast. (him) Grilled chicken chunks tossed in alfredo sauce on pan-seared zucchini chunks, garlic toast.

Friday: Lunch: Deli meat sandwiches to order, chips, pickles. Dinner: Carnitas with pico de gallo and lime in tortillas, Mexican rice and refried beans.

Saturday: Lunch: Chicken fingers, choice of dipping sauces, chips. Dinner: Chicken tikka with masala rice, saag, beef samosas, naan, and kheer. (Most of this leftover from my birthday dinner in December.)

Sunday: Walking beef burritos to order, chips. (Walking ones you can pick up in your hand; no sauce, all toppings inside.) Dinner: Breakfast For dinner. He and I will share an omelet with tater tots and English muffins; Girlfriend will have waffles with maple-peanut butter syrup and sausages.

I don't work outside the home and do most of my own cooking from scratch. I do share recipes.

Tonight it’s cucumbers with ranch dressing,turkey kielbasa,Mexican corn,and roasted sweet and white potatoes.......snack will be an apple, popcorn and string cheese....eeezy peezy!

Chicken nuggets for lunch, so there's no prep to that, and lamb gyros for dinner. I need to get the gyro loaf and pita breads out of the freezer, so they'll be thawed by time to prep tonight.