Monthly Archives: December 2012

Nightshade-Free Chili

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chili

I love bean chili. I had a version of this that I made with salsa which I made several times a month before giving up nightshades. This is is not only a great substitute for that chili but also well-loved by my daughter. I know this ingredient list is long, I apologize for that, but the flavor really needs to be developed, and thus the long list.

Nightshade-Free Chili Recipe
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1 (15-ounce) can black beans- including liquid
1 (15-ounce) can chili beans (I use Westbrae’s mix of three beans)- including liquid
1 cup pumpkin puree
1 cup corn (fresh or frozen)
1/4 cup dried cranberries
1 shallot, chopped
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dillweed
1-2 teaspoons whole grain prepared mustard (not Dijon- use to your tastes)
1/4 teaspoon tamarind concentrate (adds a nice tang but optional because let’s face it- you probably don’t have any)
1 cup petite green peas (frozen- thawed)
1 tablespoon apple cider vinegar
Salt to taste

Serve with:
Basmati rice
Cashews

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In a large sauce pan combine all of the ingredients except the peas and vinegar. Bring to a simmer then add the remaining ingredients, salt to taste and enjoy!

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I am sharing this recipe on Slightly Indulgent Tuesdays, Allergy Free Wednesday, Wellness Weekend, Whole Food Fridays,

Peanut Butter, Caramel, Chocolate Bars

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Candy Bar

I love candy bars. I love Snickers Bars. I don’t eat them anymore. But I don’t mind, because I know how to make my own delicious chocolates! I use the chocolate recipe from my cookbook, but you can use melted semi-sweet chocolate. For the caramel, the recipe is also in my cookbook or you can use a different caramel recipe or purchase pre-made caramels. I purchased the chocolate mold at a local craft store- very inexpensive.

Here is a photo in progress to give you a sense of how these are assembled:

Chocolate Bar Recipe
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1/2 cup melted chocolate (approximate amount)
1/3 cup peanut butter (estimate) crunchy, lightly salted, all natural peanut butter
1/4 cup caramel (use the recipe from my cookbook in the Turtle recipe, but cook it for less time so it is looser)
peanuts

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Freeze the chocolate mold.

Pour a bit of chocolate into the mold and place it in the freezer for about 5 minutes to set.

Add about a teaspoon of peanut butter to each section. Press a divot into the peanut butter and fill that with caramel. (More caramel is tasty but messy… I go for maximum caramel personally!)

Place two peanuts on top of each section and place in the freezer for about 10 minutes.

Pour chocolate over everything and once again place it in the freezer to set.

I store these in the refrigerator and try not to eat them all in one day.

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I am sharing this recipe on