Spicy Chili and Gluten Free Cornbread

Caliente Chili!

Delicious recipe for a hearty, spicy three bean Chili flush with vegetarian protein! I made up this recipe with the help of fellow vegetarian, my mom!

2 T Olive Oil

1 Yellow Onion, Chopped

1 Carrot, Chopped

2 Celery Stalks, Chopped

2 Bell Peppers (Red, Yellow or Orange), Chopped

3 Cloves of Garlic, minced

1 (28 oz) Can Diced Tomato

2 ears of Corn-Kernels only (or 1 can of corn)

2 Cans Black Beans

1 Can Kidney Beans

1 Can White Beans

1 T dried Oregano

1 T Chipotle Peppers in Adobo, chopped (Add more to add Heat)

2 t Ground Cumin

2 T Barbecue Sauce

1 Shot Espresso

1 1/2 T Chili Powder

1  T Salt

Heat Olive Oil in a Large pot. Sautee onion, celery, carrot, bell peppers, and garlic until soft. Add Canned tomatoes, spices, beans and corn. Simmer for at least 1 hour, chili should thicken and ingredients should cook down. Stir occasionally. Add more spice and seasoning to taste.  Serve with Pamela’s Gluten Free Cornbread (mix can be found at Whole Foods). ENJOY!!!

 

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Alisha’s Frittata

My favorite thing for breakfast is Frittata.  Growing up my dad would sautee some vegetables, chop up some herbs, and mix in eggs to create a delicious scramble.  After watching him do it 100 times, I took it to a new level, the Frittata. I love frittatas, because they are delicious, a great source of protein and you can experiment with all sorts of ingredients. Another great thing about the Frittata is that they can be sliced into nice, neat pieces that can be easily heated for another meal!

There are several restaurants around town(LA) that make a decent frittata, like Comme Ca, Gjelina, and Tasting Kitchen, but homemade is the way to go!!

 

Alisha Frittata

The Basic Alisha Frittata

Start with 1 Tablespoon of Olive Oil in a medium skillet

Sauté 1 Onion Chopped, 1 Bell Pepper (Season with Salt and Pepper)

While you wait for Onion and Bell Pepper to tenderize (10 minutes), chop other  vegetables that take a shorter time to cook down, such as mushrooms, baby tomatoes, and a leafy green like spinach or kale.

Once Onion and bell pepper are tender, mix in other vegetables. These vegetables will cook down fast (4-6 minutes).

It will look like a wonderful vegetable medley ready to eat…. but don’t forget the main ingredient… Fresh, organic eggs! (Or just plain eggs if you can’t find fresh ones).

Crack 4-5 Eggs in medium bowl, season with Salt, Pepper and Finely chopped Fresh Herbs (rosemary and Thyme), pour a splash(1 Tablespoon) of Milk or water, stir it up and poor it evenly over vegetable medley.

Cook over medium heat for approximately 8-10 minutes; place lid on skillet, turn heat to low and cook for another 8-10 minutes. Frittata is down when all egg mixture is cooked solid. Use your finger to poke it to determine readiness.

Serve with toast, avocado, fruit or if you eat meat, sausage or bacon!!

ENJOY!