Roasted Vegetable Chili

Tomorrow it is supposed to snow.  And, what says snowstorm better than chili?  Looking at the cupboards and the refrigerator, I had most of the needed supplies to make roasted vegetable chili.  So I thought this would be the perfect start to the winter season.  I can’t wait to come home through the snow tomorrow evening and eat some of this goodness!

roasted vegetable chili

Crockpot Roasted Vegetable Chili

Roasted Vegetables:
1-2 red bell pepper
1 medium onion
1 mild green chili
1-2 carrots
1 zucchini
1 T. tomato paste
1 T. olive oil
1 t. cumin seeds or ground cumin
1 t. oregano
1 t. salt
pepper to taste
1 head of garlic

Coarsely chop all vegetables. Coat with the olive oil, tomato paste, and spices. Spread the mixture in a 13″x9″ pan. In the corner of the pan, place a whole head of garlic with the top 1/3 cut off, drizzled with olive oil. Roast in a 450 degree oven for 35-45 minutes or until lightly browned.

Meat mixture:
1 onion, diced
1 green bell pepper, diced
1 stalk of celery, diced finely
1 mild green chile, diced finely, or 1 4-oz can diced green chiles, drained
2-3 cloves of garlic, minced
1 T olive oil
just a splash of hot sauce, like Tabasco
1 lb. lean ground beef
1 c. TVP (texturized vegetable protein) reconstituted in 1 c. boiling water or broth for 5 minutes (optional – it has a texture similar to ground beef, so it helps stretch the beef in the chili)  –I have sometimes used 2 lb ground beef if I don’t have any extra TVP
2 t. Worcestershire sauce
another splash of hot sauce, like Tabasco
1 t. cumin
1 t. oregano
salt and pepper to taste
about 1 c. broth (vegetable or beef)

In a 12″ skillet, NOT non-stick, saute the vegetables in the olive oil-hot sauce mixture until translucent. Add beef, Worcestershire sauce, hot sauce, and spices, and cook until brown, breaking into small bits. Once it is all browned, add the reconstituted TVP and mix well. Pour into a heated crockpot. Deglaze the bottom of the pan with the 1 c. broth and reduce by half, then pour the broth into the crockpot.

Crockpot Chili ingredients:
Meat mixture
Roasted vegetables, EXCEPT GARLIC, processed in the food processor until it’s about the consistency of salsa. (This is tasty as a salsa, too)
Roasted garlic, squeezed out of the papers and mashed in a small bowl

4 15-oz cans beans, drained and rinsed (black, kidney, and pinto beans all work well in this)
1 28-oz can diced tomatoes
1 28-oz can crushed tomatoes
1 6-oz can tomato paste (less the 1 T. used in the veggies)
1 T. chili powder
1 1/2 t. cumin
1 1/2 t. coriander
1 1/2 t. oregano
1 T. unsweetened cocoa powder
1 t. cinnamon
1/2 t. nutmeg
1 c. corn (fresh, frozen, or canned)

Mix all the ingredients except corn together in the heated bowl of the crockpot. Stir well to combine, then cook on low for 8 hours or high for four hours. Add the corn in the last 30 minutes.

Cranberry Breakfast Rolls

I serve on the Adult Faith Formation team at my church.  One of the areas that has come out of the team is starting small learning communities.  The group of which I was a part last spring and the group I’m helping co-facilitate this fall have both been really rewarding.

Last week, I was in charge of bringing breakfast to our meeting (we meet Sunday mornings at 7 a.m. before mass).  I debated about a few items, but ended up going easy with the process and bringing Cranberry Breakfast Rolls.  They tasted great, and I always love a chance to use this pottery from a former student, Joel Cherrico.  He’s doing some great Cosmic mugs right now, so take a look at them!

Cranberry Breakfast Rolls

Cranberry Breakfast Rolls

1 loaf whole wheat bread dough
1/4 c butter
1/3 c brown sugar
2 handfuls dried cranberries

For icing:
1 c powdered sugar
2-3 Tbsp milk
1 tsp lemon juice

Thaw the whole wheat bread dough.  Once thawed, roll out bread dough into a rectangle.  Spread butter, sprinkle with brown sugar and cranberries.  Roll along the long edge and slice.  Let rise while oven heats to 350 degrees.  Bake for 20-25 minutes.  While cooling, make icing and then drizzle on the breakfast rolls.

Beer Cheese and Vegetable Soup

Over the weekend, I found some rotting onions in my produce bag — so I thought I should start getting rid of some more onions and potatoes.  Since I was having my love affair with the From Minnesota with Love cookbook series, I looked through to find a recipe I could use for dinner with this week and found a recipe for Beer Cheese and Vegetable Soup.  With all the ingredients on hand, except for milk, how could I say no?  So, during the week, I made this little ditty.

Beer Cheese and Vegetable Soup | I Will Make Crafts

Beer Cheese and Vegetable Soup | I Will Make Crafts

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Multiflour Rye Bread

Sometimes, I find a cookbook in the most unexpected way.  The two Recipes from Minnesota with Love… cookbooks were not two I was seeking to find until a few years ago when my great aunt passed away.  In her obituary, it mentioned that she helped to put these cookbooks together and I found myself wanting to find them.

First, I set about finding a recipe in the cookbooks and in an attempt to ignore my dissertation work over the weekend for a little bit (and find some treats for this week), I was looking through these two cookbooks and found three recipes I wanted to make.  Each posted at some point this week, I’m starting with a recipe that was originally called Squaw Bread in the cookbook.  For a number of reasons, I’m choosing to not use that name.  When I first saw the recipe, I was quite surprised to see the name and was concerned about the derogatory nature of it.  One need only look as far as Wikipedia to see that the term has been used for a number of years to insult First Nation peoples in the United States.  In an effort to note the recipe’s name within the book, I’ve listed it, but I will refer to it as Multiflour Rye Bread.  We all have a responsibility to insist the world in which we live shows dignity and respect towards others and so changing the name of this bread is an important first step.


A photo posted by Gwen Schimek (@gwenschimek) on

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Curried Squash Soup

Remember when I talked about the Fisher’s Club?  Well, one of my favorite items on their menu is for the Octoberfest menu.  My roommates Krista, Kelly and I used to make this because it was delicious.  And we liked to cook.  And this was a good way for us to spend some time together.
Curried Squash Soup
I modified it by putting it in the crockpot for the afternoon while I was at work, instead of simmering it on the stove — it still tastes great!

Curried squash soup #autumn #soup #curry #squash #apples

A photo posted by Gwen Schimek (@gwenschimek) on

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