Homemade Veggie Chili

Hi everyone!

April has almost flown by without me sharing one of my recipes. I decided to make this tonight because I was in need of some comfort food. Nothing is better than having some homemade chili to warm you up and make you feel better.

I have the recipe down below! Feel free to comment below and let me know how you liked it.

Don't forget to follow us on Instagram as well and we are a part of a new app called Fab5! It gives you people a chance to rank different restaurants I'm your city. We LOVE it and I know you will too 😊

Homemade Veggie Chili

Ingredients
6 oz can of Tomato Paste
4 oz can of Chunky Portabella Mushrooms
14.5 oz can of Peeled Tomatoes in Tomato Juice
8 oz can of Tomato Sauce
15.5 oz can of Dark Red Kidney Beans
15.5 oz can of Great Northern Beans
15 oz can of Black Beans
1 cup of Vegetable Broth
2 tsps of Dark Brown Sugar

Seasonings
Garlic Powder
Onion Powder
Ground Cayenne Pepper
Salt
Black Pepper
Chili Powder
Ground Cumin
Ground Nutmeg (a pinch)

Directions
1.) Open all of the canned ingredients and rinse off all of the beans in a strainer under medium heat water.
2.) Add all the ingredients into a large pot and stir everything together until it is all mixed well.
3.) Turn the stove to low heat and cover the pot.
4.) Allow the mixture to simmer for about 30 minutes.
5.) Enjoy!

*** For added flavor, top your chili with sour cream, cheese, or even avocado!***
***For more of a meaty chili, add in cooked pieces of MorningStar Grillers Veggie Burgers! It provides you with that meaty texture you may miss.***

Breakfast: Veggie Frittata

Hi all!

It's been a while, but I made a pretty tasty Veggie Frittata this morning and I wanted to share it.

Half of these ingredients you may already have in the fridge. It's simple as usual and only takes about 5 minutes to cook!

Feel free to comment below and let us know what you think of the recipe.

Enjoy!

Veggie Frittata

Ingredients
Serves 1-2 people

3 Medium eggs
1/4 cup of 2% Milk
1 tbsp of Unsalted butter
1/2 cup of Shredded Cheddar blend cheese
1/2 cup Brocolli Florets
1/3 cup of chopped Yellow onion
1/2 cup of Chopped Portabella mushrooms
8 Cherry Tomatoes
1 tsp of Garlic Powder
1/2 tsp of Salt
1/2 tsp of Black Pepper
3 splashes of Hot Sauce
*You will need a sheet of aluminum foil that is large enough to cover your skillet*

Directions

1.) Take out a medium sized non stick skillet and heat it to medium-high.
2.) Add in the Brocolli along with 1/4 cup of water.
3.) Allow the brocolli to cook until it turns bright greens.
4.) Once the brocolli is cooked, add in the mushrooms, onions, tomatoes, seasonings, and half of the tablespoon of butter.
5.) While the veggies are cooking, in a small bowl, add in the eggs, milk, 1/4 of the shredded cheese, and hot sauce. Make sure to scramble everything  together.
6.) Go back to your skillet and add in the egg mixture over the veggies.
7.) Turn the heat down to low and cover with aluminum foil.
8.) Allow the food to cook for about 4-5 minutes or until the eggs are fully cooked.
9.) Once it is cooked, you can serve it from the skillet or make it fancy on a platter!

Cooking Spaghetti Squash: Spaghetti Squash Alfredo

Hi all!

I figured that I should cut back on the noodles and start back eating my favorite... Spaghetti Squash!

I have an easy recipe for Spaghetti Squash Alfredo shown below.

Let us know what you think! Feel free to comment on the recipe.

Have a great Sunday!

Ingredients

1 small or medium sized Spaghetti squash
1/2 cup of Ragu Alfredo sauce
1 cup of Brocolli Florets
12 Cherry assorted tomatoes
1/4 cup of Water
1/2 cup of Vegetable Broth
1 tbsp of Garlic powder
1 pinch of Red pepper flakes
1 pinch of Nutmeg
Salt and pepper to taste

Directions

1.) Pre-heat the oven to 400 degrees. Cut the squash in half the long way and scoop out the seeds.
2.) Place the squash halves on a cookie sheet and season the insides with salt, pepper, and 1 tsp of the garlic powder. Allow the squash to cook for an hour.
3.) In the last 15 minutes of the squash cooking, take the brocolli florets and the water and cook them in a medium sized pan. Cook until the brocolli turns vibrant green.
4.) Cut the tomatoes into halves and add them to the pan with brocolli. Add in the Vegetable broth and cook until the tomatoes are softened.
5.) At this time, the spaghetti squash should be ready. Take the squash out of the oven and scrape out the squash with a fork. It should look like little shoe strings.
6.) Add the Alfredo sauce to the brocolli and tomatoes.
7.) Add the squash to a bowl and add the sauce on top.

Enjoy!

Vegetable Lasagna: Homemade and Healthy

Hi all!

I received another recipe request from a post on Instagram yesterday. If you want to catch my daily pics, check us out @savorychat.

I have the recipe for our Vegetable Lasagna shown below.

Let us know what you think, by leaving a comment below!

Ingredients
4-5 Zucchini
1 pack of Colby Jack Cheese
1/2 pack of Parmesan Cheese
2 (12 oz)cans of Tomato Sauce
1/2 cup of spinach
1 pinch of Nutmeg
2-3 tsps of sugar (Can substitute for brown sugar or raw sugar)
2 stalks of Brocolli
1 tsp of Minced Garlic
1 tsp of Garlic Powder
3/4 of a pint of Cherry Tomatoes (cut each in half)
1 medium sized container of Ricotta Cheese
1 tbsp of Italian Blend Seasoning
1 splash of Vegetable Broth
All purpose flour to sprinkle on bottom of pan
Salt and Pepper to taste

Directions
1.) Rinse off all Veggies and pre-heat oven to 400 degrees.
2.) Cut the Zucchini the long way in 1/4 inch thickness.
3.) Take out a cookie sheet pan and lay the Zucchini on there. Season the top side of them with salt, pepper, garlic powder, and Italian Seasoning. Add a splash of vegetable broth.(If not using a non-stick pan, lightly coat bottom of pan with oil.)
4.) Put the Zucchini in the oven and roast for about 15-20 minutes or until slightly tender.
5.) In a medium pot, add the tomato sauce, spinach, minced garlic and other seasonings to the pot. Allow the sauce to simmer on low to medium heat while the Zucchini is cooking.
6.) Cut of broccoli florets from their stalks and add them to a skillets of 1/4 cup of water. Cut brocolli until they are bright green.
7.) At this point everything should be done cooking and you can begin the lasagna assembly.
8.) Sprinkle a layer of all purpose flour on the bottom of your roasting or cake pan. Layer the Zucchini first, then add the sauce, sprinkle that with the colby jack and parmesan cheeses, add a layer of the brocolli along with the cherry tomatoes (cut the tomatoes in half when you are layering), add all of the ricotta cheese in the next layer, and repeat!
9.) Finish out the top with the rest of the Colby jack and Parmesan cheeses.
10.) Put lasagna in the oven and cook for about 15 minutes or until the top is golden brown.

Enjoy!

Brocolli and Tomato Alfredo

Hi all!

I made this dish a few days ago and posted it on Instagram and Facebook. It became a hit!

I have the recipe for my Broccoli and Tomato Alfredo shown below.

Give it a try and let me know what you think!

Ingredients

8 oz of Fresh Garlic Toasted Onion Fettuccine Pasta from our favorite pasta vendor at the Dallas Farmers Market, Pappardelle's (Or Whole Wheat Fettuccine Pasta)
1/2 cup of Ragu Alfredo sauce
1 cup of Brocolli Florets
12 Cherry assorted tomatoes
1/4 of water
1/2 tsp of garlic powder
1 pinch of Red pepper flakes
Salt and pepper to taste

Directions

1.) Rinse off Brocolli, cut off florets from stalk, and put into a pan with 1/4 cup of water on medium heat. Sautee until the brocolli turns vibrant green.
2.) While the broccoli is cooking, grab a medium sized pot. Fill it with water and a pinch of salt and bring water to a boil.
3.) Once the water is boiling, stir in the pasta. Cook for about 8 minutes or until slightly tender.
4.) At this time, the brocolli should be about ready. Pour off any excess water.
5.) Rinse of the cherry tomatoes. Cut them in halves and add them to the pan with the brocolli.
6.) Next, you all add in your seasonings, stir them into the veggies, then add the Alfredo in.
7.) Drain the pasta, and add it to a bowl.
8.) Pour the veggie sauce over the pasta and enjoy!

Food Truck Experience: Mad Grill

Hi all!

We have our first food truck post tonight.

A while ago we decided to go downtown one evening to the Klyde Warren Park. Every time we go to the park there are always food truck. This time we finally decided to eat at one of them.

If you have a craving for stir fry, "Mad Grill" is a good eat!

They have food for all types of eaters, especially Vegetarian options!

The ordering process is simple and filled with many options. The chefs were quick with our orders and the food is made fresh to order.

My personal favorites are the Steamed Vegetable and Edamame Dumplings and the Vegetable #6 with Brown Rice (Yum!).

 Take a look at the food we had in the picture below.

Looks good? Check out their menu on 

http://madgrillusa.com/ and give them a try!

Creamy Cheesy Brown rice w/ Special Eggs

Hi all!

I wanted to share what I made for breakfast this morning. My friend wanted the recipe, so I decided to share it with everyone. I can't reveal the recipe to my special eggs (It's a secret... ), but I am going to share the recipe for the brown rice!

Take a look at the recipe below. It's super simple and rather delicious!

Feel free to take a look at our Instagram to keep up with our daily eats. We may not always post on the blog, but we're always sharing our food on Instagram.

Follow us @savorychat

Cheesy Brown Rice

Ingredients (recipe for 2 servings)
1/2 cup of brown rice
1 cup of Vegetable broth
A pinch of salt
1 tbsp of butter
1 pinch of cayenne pepper
1/2 tsp of minced garlic
1/2 cup of shredded Colby jack cheese

Directions
1.) Add all ingredients except the cheese to a small pot with a lid over it.
2.) Bring mixture to a boil then lower the temperature to a simmer.
3.) Allow the rice to cook for about 30-40 minutes. Stir occasionally and you may have to add more vegetable broth along the way. Just make sure to keep a watchful eye on it.
4.) Once the rice is fluffy and cooked to your liking, stir in the shredded cheese.

Enjoy!

Dr. Martin Luther King Jr. Day!

It's Dr. Martin Luther King Day! Today we celebrate a man who was chosen by God to invoke change. With the help of many, he was able to impact this nation to establish equality amongst all people. I admire this photo of him because despite the trials and tribulations thrown his way, he was still able to still smile. Let's all remember that today and that we can do all things through Christ! We still have work to do, but if we work together, we can achieve it. #MLKDay