Warning: Your house will smell incredible when making this dish.
I came across this recipe years ago when I was searching for vegan meals that didn’t suck, and even though we now eat meat it’s been a fall and winter staple ever since. Although it takes about 45 minutes to cook, the prep time is short–especially if you buy the butternut squash peeled and cubed–and clean up is quick. Leftovers taste even better as the flavors have time to meld. It’s definitely a winner in my book. It also happens to be vegan and gluten-free, so is a fabulous dish to put together for mixed diner company.
To make future Tracy’s life easier, I like to fill up two or three small bell jars with the stew and freeze them. That way, Faye has a healthy meal when I don’t have any time or groceries in the house. Continue reading
This quiche is outstanding. It is probably the best quiche I have ever tasted in my life. If you are looking for something to make this weekend or in the coming days, I promise you, this quiche will not disappoint. Serve with some sort of green and you have an extremely filling meal.
Smoky Beef Chili with Winter Squash topped with sour cream, cheddar cheese, and pickled red onions and jalapeno peppers.
Most people’s prep list for severe weather conditions consists of candles, batteries, blankets, canned goods and flashlights. My mind was on blizzard food. Really tasty blizzard food. That’s what my house needed.
My husband offered to head to the food store late Monday afternoon to grab some groceries before the blizzard hit. Even though my lists are thoroughly nerdy (I list the items in the order he will happen upon them in the store to cut down on shopping time), the poor man ended up being stuck in a line an hour deep. We both agree it was worth the pain after tasting this chili. Smoky, spicy, full of depth with just a touch of sweetness from the squash and garlic, this recipe will be at the forefront of my mind the next time I happen to be stuck in snow two feet deep.