Chocolate chili

Continuing with my Halloween theme of strange combinations, chocolate and chili together is either weird or wonderful, depending on whom you ask.  'Foodies" will agree that this combination is deliciously sophisticated, but upon sharing my love of this recipe, I have experienced reactions of disgust (from someone who won't even try it) to curiousity blended with a touch of hesitance to an enthusiastic eagerness to try a taste.  I have yet to hear a neutral reaction.

This has become as favourite of mine and I plan to make it several times during this chilly season.

1 tbsp olive oil                                     3 garlic cloves, minced
1 onion, chopped                                  3 tbsp chili powder
1 carrot, minced                                   1 tsp paprika
1 tsp ground cumin                               1/4 tsp dried oregano
1/4 tsp black pepper                             1 tsp sugar
1 can crushed tomatoes                         Canned chipotle chilis in adobo sauce
1 oz. unsweetened chocolate, grated      1/2 cup water
4 cups cooked or canned beans             1/2 cup strong coffee


In large pot over medium heat, heat olive oil. Add carrots, onion & garlic. Cover and cook until softened (about 10 minutes).
Stir in chili powder, paprika, cumin, oregano, sugar and pepper. Add tomatos, chipotles and chocolate and stir until well blended.
Add beans, water and coffee and bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally until chili thickens. (about 45 minutes).  Add a little more liquid if chili becomes too thick.

Strange Brew

Now that Thanksgiving is over, it is time to welcome Halloween with it's ghosts, goblins and eerie things. So with that spirit, I will be focusing the next two entries on strange combinations. With cooking, and many other areas in life, sometimes what doesn't seem to initially belong together can give you a pleasant surprise.

Potato Pate

The concept of a potato spread is kind of weird and the ingredients, when listed together on the recipe, don't sound that appetizing. To be honest, it did look a little strange when I took it out of the oven, but was it ever delicious.

1 onion & 1 large potato (skin can be left on)
1/2 cup warm water,  1/4 cup olive oil
1/2 cup unsalted sunflower seeds
1/3 cup nutritional yeast
1/3 cup soy sauce ( I use Braggs instead- much less salt)

Preheat oven to 350F.  Roughly chop onion and potato.  Put all ingredients into food processor and pulse until everything is mixed together.  Pour into pie plate and bake for 1 to 1.5 hours.

Serve with crackers or pitas

It's the Great Unturkey Charlie Brown!

Thanksgiving is coming up this weekend and while many of us veggies are looking forward to our Tofurkey with great anticipation (even my cat, Hobbes, tries to eat it off my plate), not everyone is into faux meats. Here is a wonderful alternative that I put together based on two different recipes.

I made this last night and, oh my goodness, the cranberries and pecans just make this dish! With all the appropriate festive flavours, I decided to name this Stuffed Acorn Squash recipe The Great Unturkey.

The oven method provides the best results. For those who are really hungry after work, lacking patience or just want to be enegry conscious, I have provided the microwave directions as well.


The Great Unturkey

3 acorn squashes, cut in half and seeded
3 tablespoons olive oil, divided
3 medium onions, diced
3 stalks celery, diced (I prefer broccoli instead, finely chopped)
1/2 teaspoon dried sage (I used more)
2 cups brown or wild rice, cooked with vegetable broth instead of water
2 cups lentils, cooked
3/4 cup pecans toasted and roughly chopped (I didn't toast mine)
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced (green onions)
Pepper to taste

Brush Acorn squash halves with olive oil and bake at 400F for 45 minutes to an hour, until squash is tender.  You can also microwave for about 5-6 minutes, turning halves frequently if your microwave does not have a turn table.

Heat oil in medium saucepan. Add the onions, celery, sage and cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add to rice & lentil mixture. Toss rice with pecans, dried cranberries and scallion greens. Add pepper to taste.
Stuff each squash half with rice mixture.