Monthly Archives: October 2011
Ginger-Coconut-Dark Chocolate Bark
| October 30, 2011 | Filled under Desserts, Fall, Indulge, Winter |
Have you ever made chocolate bark? It’s super easy and you can customize it in an almost endless number of ways. I’ve been snacking on this dark chocolate bark studded with candied ginger, coconut flakes, and macadamias nuts all week and I couldn’t be happier. In fact, I’ve barely even touched the big bowl full of Halloween candy that we bought for trick-or-treaters (usually by this point I’ve eaten so much that we’ve had to buy more… please tell me I’m not the only one with this problem!)
This ginger-coconut bark would be perfect for holiday entertaining, or just to have around to snack on with a mid-afternoon cup of coffee or tea. Tied up with a pretty ribbon, it would also make a great gift for unexpected guests or last-minute get togethers. Let the kids have all the Halloween candy – it will just mean the grown-ups will be able to keep this all to themselves. Read More
Three Bean Crockpot Chili
| October 23, 2011 | Filled under Light, Mexican and Southwestern, One Pan, Soups and Stews, Vegetarian or Vegan |
I’ve recently developed a dinnertime problem that will surprise friends and family that I have known me for a long time: I haven’t had time to cook as much as I’d like to because I’m too busy exercising. I know.
I’m the girl who grew up hating gym so much that she joined the tennis team just to get out of it; the girl who managed to fall in love with a form of dance where you only move half of your body. I don’t know what’s gotten into me, but I’m suddenly obsessed with yoga and hulafit. Which means that, two nights a week for the past few months, I haven’t gotten home until 8:30. And when I do get home, I’m starving and don’t want to spend time actually cooking.
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Three Bean Crockpot Chili
Yields 6 servings
Prep Time: 15 minutes
With only three steps this may be one of the easiest chilis that I’ve made, but it isn’t lacking in flavor: Crimini mushrooms add an earthy note, chipotles in adobo and fire roasted tomatoes add a smokey complexity, and carrots add a touch of unexpected sweetness. It makes delicious chili cheese fries, but it’s also great over rice, scooped up with baked tortilla chips, or on its own.
Like most chilis, this one is best after it’s had a chance for the flavors to meld in the fridge. I cook it in the crock pot overnight (it thickens while I get ready for work) and then reheat it at dinner time.
Ingredients
- 1 can (15.5 oz) Black Beans, drained
- 1 can (15.5 oz) Pinto Beans, drained
- 1 can (15.5 oz) Kidney Beans, drained
- 1 can (15.5 oz) diced Fire Roasted Tomatoes
- 2 ounces Crimini Mushrooms, chopped
- 3 Carrots, peeled and chopped
- 2 Green Bell Peppers, chopped
- 1 Onion, chopped
- 1/4 cup Red Wine
- 1 Chipotle Pepper plus 1 Tablespoon Adobo
- 2 Anaheim Peppers, minced
- 1 Tablespoon Chili Powder
- 2 cloves Garlic, minced
- 2 Tablespoons Corn Starch
Preparation
- Combine all ingredients except corn starch in crock pot.
- Cook covered on low heat for 8 hours.
- Spoon about a quarter cup of cooking liquid into a measuring cup. Whisk the cornstarch into the reserved cooking liquid until it is smooth, then stir it back into the pot. Bring to a boil and cook uncovered for 30 minutes, or until the chili has thickened.
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