2 Minute Chili for Two

This recipe is so easy... and just enough for two big bowls or a huge thermos to take to work for just you!

You guys pray for me, as the reason I need to create easy/quick recipes like this right now is because I have FOUR tests in a week and a half! One down, three to go - whew!!

2 Minute Chili for Two

1 can Diced tomatoes, 15 ounces
1 cup Black beans, about 1/2 can
½ cup TVP,
1 ½ cups Water,
1 teaspoon Chili powder,
1 teaspoon Cumin,
½ teaspoon Salt,
 
Put in a crock pot and turn on overnight - OR bring to boil, turn down and cook until TVP softens and serve!

TVP is "textured vegetable protein." You HAVE had it before - in the form of chip little baco bits on your salad. If it doesn't say "real bacon," you've had TVP. :-) You can get this at a health food store or online.

Creamy Lentil Curry

I believe in rescuing food. I don't waste much... probably because necessity and a guilty conscience have often been the mother of invention. My depression-era ancestors taught me well to not throw away food! On that note, I made some lentils that were fine, but just turned out, well... boring! So this recipe is the final conclusion of that little embarrassing matter.

 Creamy Lentil Curry

1 pound Lentils
22 ounces Diced tomatoes, large can
1 small bunch Green onions, chopped
3 teaspoons Salt
2 teaspoons Chicken-style seasoning
2 teaspoons Curry powder
3 teaspoons Chili powder
11 cups Water
1 cup Cashews


1. Cook lentils, onions and spices in 10 cups of the water until lentils soften, 30-40 minutes or overnight in a crock pot.

2. Add tomatoes and stir.

3. In a blender, blend cashews in 1 cup of water until very smooth.

4. Mix all together and heat through.

Easier Kale Chips

 
I posted kale chips a few months ago, and people really enjoyed them, but these are a little different. They are easier, because they don't have spirulina, which can be difficult to find. Though I really like the others, these are yummy and less unusual, and cheaper, too.

Garlic Kale

1 cup Cashews
2 tablespoons Onion powder,
2 tablespoons Minced garlic,
¼ cup Braggs liquid amino's,
1 cup Water,
⅓ cup Nutritional yeast flakes,
2 bunches Kale, small

1. Blend all but kale until smooth.

2. Rinse kale and place in a large bowl. Skip off any large signs, and tear into manageable pieces.

3. Pour sauce over kale and mixed together, squeezing and bruising kale as you go.

4. Spread out in dehydrator and dehydrate on 95-105 overnight.

5. Store in a completely airtight container.

General UnChicken

A few years ago when we were traveling a lot between West Texas and Albuquerque, and we found a little hole-in-the-wall Chinese place that we'd always try to stop in and get their General Tso Tofu. Sometimes we'd get enough for lunch the next day (which was hard to do, because it was just so good). Well, this isn't theirs, exactly, but it's healthier and wonderfully delicious! (Wish I could think of the name of that place, about an hour from Albuquerque...)

General Tofu

2 tablespoons Chia seeds
¾ cup Water,
⅔ cup Cornstarch
1 tablespoon Chicken style seasoning
2 14 ounce packages Firm tofu, fresh
¼ cup Oil
1 head Broccoli
1 tablespoon Oil
3 teaspoons cornstarch
5 teaspoons chili powder
1000 milligrams vitamin C
⅓ cup sugar
5 tablespoons Bragg's Aminos or soy sauce
½ cup water

1. Freeze tofu overnight and thaw completely in refrigerator.

2. Preheat oven to 400.

3. For tofu: Drain, pressing gently, and cut each block of tofu into bite-sized pieces.

4. Mix chia seeds, 2/3 c. water, chicken seasoning and 3/4 c. water. Toss tofu into this mixture.

5. Spread oil over a large cookie sheet and spread tofu out in one layer, ensuring that sides are not touching.

6. Bake for 15 minutes, then flip and bake for 15 more minutes. Place on paper towel to drain off oil.

7. For Broccoli: While oil is draining off tofu, turn up oven to 500. Drizzle 1 tablespoon of oil over broccoli pieces and spread over cookie sheet. Cook for 3-4 minutes, until it's fragrant and edges brown.

8. For sauce: In a blender, blend water, Bragg's, cornstarch, vitamin C, chili powder and sugar until very smooth.

9. Put tofu, broccoli and sauce in medium-large pot and cook, stirring lightly as necessary until sauce darkens and thickens slightly, 2-4 minutes.

10. Serve over rice.

Cookie Dough Balls

I've noticed recipes for cookie dough in various places lately, and they got me "craving"... These little buggers are delicious and so quick and easy to make that you can throw them on for surprise company in five minutes! I think they'd also be good just kept on hand in the freezer, as cookie dough tends to do well that way. And for those of you that are concerned about the dangers of consuming cookie dough (you know you want it!), these are, of course, egg free.

Peanut Butter Cookie Dough Balls

2 cups Oatmeal
⅔ cup Peanut butter
¼ cup Turbinado sugar
½ cup Water
½ cup Vanilla chips, or your favorite "chip"

1. In a food processor or strong blender, process oats, peanut butter, sugar and water until a smooth-ish doughy texture.

2. Mix in vanilla chips by hand and then roll into balls.

3. Refrigerate in an airtight container.

Winter White Chili

 
White Chili

4-6 Water
1 large onions, chopped
12 ounces Tofutti Sour Cream
¼ cup cornstarch
2 cans Navy beans
7 ounces Green chiles
8 ounces Veggie Chicken
2 teaspoons Salt
1 tablespoon Chicken style seasoning
1 teaspoon chili powder
1 ½ teaspoons Minced garlic

1. "Fry" onions and garlic in two cups of water until very soft, about 5 minutes.

2. Mix cornstarch with a little of the remaining water until smooth, then mix in all water. Add this mixture to onions and garlic and boil until mixture thickens, about two minutes.

3. Combine all, heat through and serve.

Andrea's Amazing Spinach PB2 Smoothie

My friend Andrea is on a journey to feel better and eat better and look better. She's a beautiful and inspirational friend and a loving mommy! Here's a recipe that she invented that she is a bit obsessed over - drinks it every day! I don't blame her. It may look strange, but it's delicious and less than 100 calories a cup. Thank you, Andrea. :-)

Andrea's Spinach PB2 Smoothie

1 ½ frozen bananas
2-3 cups unsweetened almond milk
1-2 cups fresh spinach
4 tablespoons PB2

Blend until very smooth, and drink quickly, or you won't get any!

Super Simple Vanilla Pudding

 
I love it when a recipe is just so simple, easily pleasing and easier to make! You can serve this warm, or it's great to pack up with some berries and take to lunch.

Super Simple Vanilla Pudding

6 cups Very Vanilla silk
½ cup Cornstarch

1. With a fork or a wire whisk mix cornstarch in about one cup of the silk until very smooth.

2. Combine all, and, stirring constantly, bring to a boil in a 2 quart pot.

3. Turn down, and continue to stir. Keep on a low boil until mixture thickens, about three minutes.

Home Grown Tortillas

We LOVE our tortilla maker. It's one of my favorite (and least necessary, lol) kitchen gadgets! There are several brands out there, but my favorite is the Saachi tortilla maker that I purchased from some little Indian company on ebay for $40.

Warning 1: It's a piece of junk. The heating element on my first one went out after 2 months. They replaced it and the second one lasted a year (of constant use). There are folks who've had them much longer, but I've struck out 2 times. It's been awhile, but I asked for it for Christmas AGAIN this year. Hopefully this one will last. Save your receipt and know you're taking a risk. I figure if it lasts a year, I've gotten my mouth's worth - as there are dozens of amazing tortilla recipes I make regularly!!

I've tried a couple other brands (which had appeal because the Saachi makes 8" and I'd love 10" or 12"), but have had no success in getting this quality of tasty tortilla from any other brand.

Warning 2: You'll want to play with recipes for awhile before throwing in the towel. The dough should be wet and there is a learning curve - it's an art, but after 3 or 4 tries I started getting it right and there is no going back. These things are award winning!

Note 2: While you're making these, place on a large plate or cookie sheet and cover with a towel as you add to your stack. If you're doing a lot at once, cover your dough with plastic wrap as you work because you want the dough to stay moist.


Paper Thin Tortillas

1 cup Whole wheat flour
1 tablespoon Vital wheat gluten (instant gluten flour)
½ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Garlic powder, optional
⅔ cup Water, If making by hand
¾ cup Water, If using tortilla maker

1. Mix dry ingredients thoroughly.

2. Mix in water and work with spoon or hands until smooth, a minute or two. Allow to rest for 5 minutes or more.

3. If by tortilla maker: With wet or oiled hands, break off 1/8 of the dough and roll into a ball. With tortilla maker on medium heat, place dough on cooking surface about 2/3 back and press briefly (you will hear "screams"). Lift lid and carefully turn dough 180 degrees, allowing, placing dough slightly more toward back then front and press briefly again. Leave handle down and allow to cook for one minute. Lift lid and turn tortilla again. Lower lid and cook for another 10 seconds. Spray sides of tortilla maker with nonstick vegetable oil spray ("Pam") as necessary.

If by hand: Break and roll into balls and cover. On a floured surface, roll ball into a circle. I strongly recommend getting videos on YouTube on how to roll dough into circles (instead of the state of Texas!). Heat large skillet on medium heat. Spray with "Pam" and fry on both sides until tops of bubbles brown slightly.

It's difficult to get them thin when rolling by hand, so I use double the dough.

A serving is 1 if by hand 2 if by machine. :-) 65 calories a serving!