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Monday, February 1, 2016

The Pioneer Woman's Veggie Chili

I love me some Pioneer Woman! I asked for a few of her cookbooks for Christmas, and I've slowly been trying some of her recipes. I say slowly because she's pretty fond of butter, cream, milk . . .basically all things dairy . . . which means all things I can't eat right now! However, her veggie chili is dairy-free and soy-free, but chock full of protein and deliciousness!


Here's a picture of all the ingredients, minus the carrots and celery because I forgot to pull them out of the fridge. Ugh, that outlet snuck in there . . . can you tell I'm an amateur photographer??


I told you it was full of beans!


Here's all the veggies in the pot. So pretty! 


So here's the link to the recipe:


Once you see the ingredient list, you'll understand why I just put the link rather than type everything out. Don't let the long list scare you away. It's just a lot of veggie chopping and bean can opening . . . and that's what husbands are for!

A few notes about the recipe:

1. We made it at lunchtime, let it simmer for an hour or so, removed it from the heat, and then turned it back on about an hour before we were going to eat it. 

2. We always add a little extra chili powder than what recipes call for. We like our chili flavorful!

3. We added the cornmeal and water at the end as the recipe suggested. I'd never heard of this before, and I was pleasantly surprised at how the chili thickened up. 

I hope you enjoy it as much as I did!

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And because I'm going to delete the Recipes page that I started, I thought I'd copy and paste the cookie recipe here so it doesn't disappear. My SIL, Carla, made the cookies and said they were a hit. Woo hoo!

Eliminating dairy and soy from my diet has severely limited what I can bake, but I'm managing. I discovered this recipe for Dairy-free Soy-free Oatmeal Chocolate Chip Peanut Butter cookies a while ago, and have adapted it into a delicious treat. The most important part of this cookie is the chocolate chips. There is only one brand of chocolate chip out there that does not have soy lecithin in it . . . Guittard Chocolate Company . . . and I can only find these kind of chocolate chips at Holiday Market. Thank goodness! Because if I'm not baking with chocolate, then what's the point?!

These are delicious and have genuinely been enjoyed by everyone who has tried them. You can also leave the chocolate chips out and make a yummy Oatmeal Peanut Butter cookie (but why would you?!). Enjoy!



In a small bowl, stir together the following ingredients and set aside:

1 cup quick oats
3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt

In a larger bowl, mix together:

1/4 cup Canola oil
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup applesauce (I just throw in one of those mini applesauce cups)
1/2 tsp vanilla
1/2 cup peanut butter 


Use a spatula or wooden spoon to mix all the wet ingredients together.
Add the dry ingredients and stir until combined. 
Finally, add 1/2 cup of chocolate chips (or more . . .I do!).

Spoon onto an ungreased cookie sheet . . .or cover with parchment paper to avoid having to wash your cookie sheets!

Bake at 375 degrees for about 9 minutes. 

Hope you enjoy them as much as I do!



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