What a fun day!
Busily I started my day prepping some recipes to share tomorrow with friends all the while I was thinking about what to talk about on Ontario Today. I went to the CBC studios downtown Toronto today and was part of a call in show on Winter Blah Cooking and how to avoid it. It was so much fun!!
People had great suggestions, recipes and ideas on how to make their food taste great, cost less and I really enjoyed sharing my ideas too. Rita, the host was so pleasant and easy to talk to as well. Although I do admit while I was talking, that I was peering through the window to see if I could maybe spot Rick Mercer around or maybe George or Steven and Chris, alas no such luck. But the life size posters of them to look at was good enough for me.
I thought I would include a recipe I mentioned on air that I make frequently and love which is Sweet Potato Chili. I use the sweet potatoes to bulk up the chili instead of meat, while using the pantry staples of tomatoes and beans to round it out. Yum, perfect for a cold winter's night. I hope you enjoy it and keep cooking because everyday is a new experience in the kitchen!
Sweet Potato Chili
A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.
Makes 4 to 6 servings.
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.
People had great suggestions, recipes and ideas on how to make their food taste great, cost less and I really enjoyed sharing my ideas too. Rita, the host was so pleasant and easy to talk to as well. Although I do admit while I was talking, that I was peering through the window to see if I could maybe spot Rick Mercer around or maybe George or Steven and Chris, alas no such luck. But the life size posters of them to look at was good enough for me.
I thought I would include a recipe I mentioned on air that I make frequently and love which is Sweet Potato Chili. I use the sweet potatoes to bulk up the chili instead of meat, while using the pantry staples of tomatoes and beans to round it out. Yum, perfect for a cold winter's night. I hope you enjoy it and keep cooking because everyday is a new experience in the kitchen!
Sweet Potato Chili
A chunky orange chili is a nice option for vegetarians and meat lovers alike. Serve this warm comfort dish with fresh bakery biscuits after a cool evening out or after the hockey game. Make it ahead and reheat it for an easy and quick meal.
Makes 4 to 6 servings.
1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) cinnamon
1/4 cup (50 mL) all purpose flour
1 cup (250 mL) vegetable stock
3 sweet potatoes, peeled and cubed (about 2 lbs/1 kg)
1 can (28 oz/796 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 green pepper, diced
Salt and pepper
In large saucepan, heat oil over medium heat and cook onion, garlic, chili powder, cumin and cinnamon for 5 minutes or until softened. Sprinkle with flour and cook stirring for 1 minutes. Add stock and stir until smooth.
Add sweet potatoes and tomatoes; bring to boil. Reduce heat, cover and simmer, stirring occasionally for 20 minutes or until almost tender. Add beans and pepper and simmer uncovered for about 10 minutes or until potatoes are tender and slightly thickened. Add salt and pepper to taste.
Hi Emily,
ReplyDeleteYou were great on the CBC. That's how I found out about your website and this blog. Thank-you.
By the way, the recipe looks great. I am always on the look-out for meatless meals.
Kathryn
Cool! Welcome to the Blogosphere!
ReplyDelete