Three Bean Vegetarian Chili

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This healthy Three Bean Vegetarian Chili is easy to make and delicious.

  • My version of this recipe calls for just red and yellow/orange peppers (because I dislike green peppers!). Of course, you should use your favorite bell peppers!
  • The single can of tomatoes (with their juices) makes this a ‘red’ chili. They can be omitted if you prefer a white chili, or drain the can and add water instead.
  • If you like a spicy chili, don’t seed and/or add a second jalapeno pepper and/or more chili powder.
  • Serve with rolls, cornbread or chips,

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Garlic Roasted Potatoes

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Garlic Roasted Potatoes, adapted from Ina Garten, are simple and delicious – you just need an hour to prep and cook.

A few notes:

  • If you use foil, make sure it’s non-stick.
  • If you’re working with baby potatoes, they might only need 30-45 minutes to cook.
  • Personally, I use only small baby red potatoes to minimize chopping, I add FAR more garlic than called for in the original recipe, and I don’t bother with the parsley.

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Baked Sweet Potato Fries

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Try ‘Baked Sweet Potato Fries’ as a healthy side dish. I’ve adapted a Paula Deen recipe to make it healthier. These are easy to make (especially if you have a Cuisinart French Fry disk, which I highly recommend!), nutritious and absolutely delicious.

One key trick is to use 2 pans so you don’t crowd the fries in the pan. Crowding will result in steaming and you won’t get crisp baked fries!

Two modifications/ notes:

  • I use 2-3 medium sized sweet potatoes (not the 5 in the original recipe which is far too many for a regular sized oven.)
  • I season the lightly olive-oiled fries with salt,

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Mustard Vinaigrette

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A fabulous Mustard Vinaigrette—delicious enough for even me, a salad ‘hater’ to agree to eat a salad!  This recipe was adapted (tripled) from David Tanis’ Frisee aux Lardons recipe, which appeared in the New York Times. Make a batch and store in a capped cruet in the refrigerator for multiple salad meals.

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Roasted Butternut Squash and Mushroom Curry

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My interest was piqued by David Tanis’ New York Times article, A Warming Curry for Fall— because this accomplished chef mentioned that he’d adapted a Madhur Jaffrey recipe. I find her recipes can be challenging, so I was thrilled at a Mr. Tanis modification.

This recipe was both heavenly and easy—one of the most delicious recipes I’ve made. Plus, it truly took only about 30 minutes (not including roasting time – and you can make it without roasting the butternut squash if you have 30 minutes max).

Not only that, but the resulting dinner is a great vegetarian option—not always my forte but one I am trying to tackle—and it was filling. 

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