Wednesday, May 28, 2008

Quickie Chili and Veggie Pancakes

This recipe is from my special-est of friends Debbie (who just happens to have written this beautiful cookbook). Not sure she'd be caught dead putting beans in hers though. ;-) I'm just one of those weirdos that happens to live in Texas AND likes beans in her chili. This cooks up in a flash making it a cinch for a quick weeknight meal. It's one of our favorites!

Quickie Chili:

1lb lean ground beef (or turkey)
1/2 onion minced finely
~2 cloves garlic, minced
1- 15oz can tomato sauce
about a 1/2 or more of your tomato sauce can of water
2+ TBS chili powder
1/2 TBS chipotle chili powder
~1 TBS cumin
~1 TBS tomato paste
a squeeze of agave (or sprinkle of brown sugar)
salt to taste (depends on how salty your tomato sauce, tomato paste, and beans are)
1 can of kidney beans, drained and rinsed

Optional toppings:
Greek yogurt
grated cheddar cheese
minced green onions
diced avocado
a squeeze of lime

Brown beef with onions, then drain fat.
Add minced garlic, tomato paste, chili powders, cumin, salt, and agave (or brown sugar), and water.
Simmer 10-15 min. adding more water as necessary.
Add beans in last few minutes.
I usually serve this with tortilla chips, but tonight we're giving the veggie pancakes a try.

Veggie Pancakes:
(Adapted from The Real Food Co.)

1 cup grated carrots (a food processor shredding plate makes quick work of prepping this and the zuke)
1/2 cup grated zucchini
2 green onions, chopped fine
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
a dash of garlic powder
salt and pepper to taste
1 egg white
1/4 cup low-fat milk of choice (I used Silk unsweetened soy milk)
canola oil for the pan (I used Spectrum high-heat canola spray)

Combine flour, baking powder, salt and pepper. Beat together egg, milk, carrot, zucchini and scallion. Stir wet ingredients into dry until just combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour batter by tablespoonfuls into pan, making a few pancakes at a time. I had to spread them out in the pan with a fork since it makes a really thick batter. Cook until golden, about 3 minutes on each side. Add remaining oil to pan as needed to cook remaining pancakes. Serve immediately.

Recipe claims to serve 4 people, but Monster and I ate them all by our wee selves. :-) I'll be making these yummy guys again.

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