Two Day Magazine

Cozy up with these delicious recipes...

The winter chill is upon us and in the northeast we are counting the days and nights until warmer weather. Punxsutawney Phil said there are only 6 more weeks of winter, so it’s chili time. Wait, your significant other is a vegetarian and you are a solid (meat eater)... what is a cook to do?

Like a good U.S. Marine, a good cook can improvise and adapt!  A classic chili is always a great comfort food for those cold days and nights of winter.  This winter classic can be transformed into a vegetarian chili by simply removing the meat. I’m a big fan of portabella mushrooms, which are always a good meat substitute.

Using a slow cooker (crock pot), and a little imagination, a winter night can become a night to remember.  Not a big fan of chili? Don’t stress, I have another classic recipe from my friend, Cassandra Logan, and it’s totally vegetarian. Fire roasted tomato bisque is a warm, spicy soup that is perfect to those chilly February days, yummy.  

Cassandra modified this recipe by chef, Sarah Simmons, to fit to her taste and you can do the same for you and your lover! Both of these recipes will have a warm smoky flavor.  In either case, both can be prepared in a slow cooker and you are set for a night of pleasure!  

Chili:

Ingredients:

1 – Pound of ground beef or turkey – portabella mushroom for vegetarian version, chopped
2 – Onions chopped
4 – Cloves of chopped garlic
14 oz – Chopped tomatoes
15 oz – Tomato sauce
1 – Tablespoon of chili power
1 – Teaspoon of cumin
½ - teaspoon of oregano
½ - teaspoon of kosher salt
1/8 – teaspoon of pepper
¼ - teaspoon of cayenne pepper
2 - 15 oz cans of kidney beans
½ - cup of water
 
Preparation instructions:

Brown and drain the oil off the meat of choice, if you choose to have a meat chili.  If not, just add all the ingredients into your slow cooker and turn to a low heat setting.  The chili should cook for 6 – 8 hours. This is perfect for cooking while you’re at work. The vegetables will remain crisp at a low heat setting so don’t worry.  

Serving Instructions:

My favorite way to serve chili is with crackers, shredded cheddar cheese and freshly diced onions!  Candle light is always a nice touch!

Fire Roasted Tomato Bisque:

Ingredients:

2 – Tablespoons of vegetable oil
1 – Cup of diced onions
1 – Clove of minced garlic
2 – Carrots
2 – Stalks of celery
28 oz – Can of fire roasted tomatoes
1 – Chipotle pepper chopped
4 – Cups of vegetable stock
2 – Tablespoons of tomato pasta
1 – Cup of greek yogurt or coconut milk

Preparation instructions:

Like the chili, this recipe has ingredients that can be substituted to make a vegan soup.  Use coconut milk in the place of greek yogurt. Toss everything except the yogurt in the slow cooker, save a small amount of vegetables to add more texture during the finishing process of preparing the soup.  Cook the soup on a low setting for 6-8 hours.  

Once the soup has cooled, place the ingredients into a blender or a food processor and blend the soup so that the soup has a smooth consistency. Add the additional vegetables to add more texture. Once the soup has been blended, add the yogurt or coconut milk and gently reheat the soup on a low heat setting.

Serving Instructions:

This soup can be spicy. A nice touch is to serve the soup with a dollop of sour cream or guacamole. Remember crackers. Tortilla chips are great sides for this recipe. Comfort in a slow cooker; it’s hard to beat a warm bowl of soup for those chilly days and nights of February!  Cozy up with your loved one and enjoy this wintry meal to warm both your hearts.