vegetarian chili newmarket food pantry

Vegetarian Chili

 

Vegetarian Chili

Chili is an easy meal to make and freezes well for future quick meals. Just serve with some fresh bread – or even better, garlic bread. The base is tomatoes, beans, vegetables and some spices but you can choose varying amounts and different beans and vegetables to make it your own!

Ingredients

  • 2 tbsp oil
  • 1 large onion diced
  • 4 cloves of garlic finely minced or ½ teaspoon garlic powder
  • 1-3 tablespoons chili powder more will be spicier
  • 2 tablespoons of cumin
  • 1 teaspoon oregano
  • 1/4 – 2 teaspoons of chili flakes the more chili flakes the spicier it will be
  • 2 bell peppers diced
  • 2 medium carrots diced
  • 3 celery stalks diced
  • 2 – 28oz cans of whole tomatoes crushed by you or diced tomatoes and their juice
  • 2 – 15-ounce cans of beans drained and rinsed: kidney and black beans work great!
  • 2 cup of frozen or fresh corn you could use fresh but frozen is easy and works great
  • Salt to taste

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add spices and sauté for 1 minute more.
  2. Add the peppers, carrots, and celery and cook for about 5 minutes, or until they just start to soften. Add tomatoes and their juice and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low with the lid off.
  3. Continue to cook the chili, stirring occasionally, for 20 minutes. Add beans and corn and let the chili return to a simmer. Cook for 5 more minutes or until the corn and beans have heated through.
  4. Generously salt to taste.
  5. Serve on its own or with brown rice or whole grain pasta.

Recipe Notes

*If you have a slow cooker or crock pot, this is even easier! Just toss everything in the slow cooker, stir, and cook on high for 4 hours or 6 – 8 on low heat!

tuna casserole with pasta and vegetables newmarket food pantry

Tuna Casserole with Whole Grain Pasta and Vegetables

 

Tuna Casserole with Whole Grain Pasta and Vegetables

Course Dinner
Cuisine American
Keyword casserole, pasta casserole, tuna casserole, tuna pasta bake

Ingredients

  • 2.5 cups whole grain pasta
  • 1 can cream of mushroom soup
  • 2 cans tuna
  • 1 cup peas
  • 1 cup carrots diced
  • ½ onion diced
  • 1 stalk celery
  • 2 tbsp oregano or dill
  • 1 garlic clove
  • 1 tsp black pepper
  • 2 tbsp butter or margarine
  • 1 cup whole grain bread – dried and crumbled into breadcrumbs*
  • Salt to taste

Instructions

  1. Preheat oven to 350 degrees
  2. Boil whole grain pasta to desired texture and drain
  3. Stir in: mushroom soup, tuna, peas, carrots, onion, celery, oregano or dill, garlic and black pepper
  4. Mix in: ½ cup breadcrumbs and butter or margarine
  5. Pour mixture into casserole dish
  6. Top mixture with remaining breadcrumbs
  7. Cook until topping starts to brown – about 10 minutes
  8. Let sit for 5 – 10 minutes
  9. Salt to taste
  10. Serve!

Recipe Notes

*To make your own breadcrumbs, just allow 2 – slices of whole grain bread to sit at room temperature without covering at all for 1 – 2 days and cut into chunks. Alternately, place 2 – 3 slices of this bread into an oven at 300 degrees and allow to toast for 5 minutes. Remove and break into chunks

**Also note that you can use any vegetables you’d like – some other great options include: peppers, green or yellow beans, cauliflower, broccoli, or corn!

Apple crumble dessert with cinnamon and vanilla ice - Newmarket Food Pantry

Easy Fruit Crisp

 

Apple crumble dessert with cinnamon and vanilla ice - Newmarket Food Pantry

Easy Fruit Crisp

The great thing about fruit crisps is that you can use almost any fruit you have on hand to make a crisp. They also make an easy breakfast (if there is any left!) My favourite fruits to use include: • Thawed frozen or fresh mixed berries • Thawed frozen or fresh or canned peaches • Fresh apples • Fresh pears • Fresh plums • Thawed frozen or fresh or canned cherries

Ingredients

Filling:

  • ½ cup granulated sugar
  • 2 tbsp cornstarch
  • Your fruit of choice – about 6 cups or 1.5 pounds
  • 1 tbsp lemon juice

Topping:

  • 1.5 cups rolled oats
  • 1 cup all purpose flour
  • ½ cup packed brown sugar
  • ½ tsp salt
  • 6 ounces butter or margarine 12 tbsp melted and cooled
  • 1 tsp vanilla extract optional

Instructions

  1. Preheat oven to 350 degrees. Coat a 9x9-inch or 11x7-inch glass baking dish with butter and set aside.
  2. Whisk together the sugar and cornstarch in a medium mixing bowl until lump-free. Add the fruit and lemon juice and toss gently to coat. Transfer to the baking dish.
  3. Combine the oats, flour, sugar, and salt in a large bowl and stir until combined. Drizzle the butter and vanilla over the oat mixture and stir to combine. Set aside*.
  4. Scatter the crisp topping evenly over the fruit mixture, leaving large clumps intact.
  5. Bake until the fruit juices are bubbling around the edges of the baking dish and the topping is golden and firm to the touch, 30 to 35 minutes.
  6. Let the crisp cool on a wire rack for at least 15 minutes before serving. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.

Recipe Notes

*Crisp toppings freeze very well! You can make crisp topping in large batches and freeze it for crisp anytime.

Easy Vegetarian Stew

 

Easy Vegetarian Stew

Ingredients

  • 2 teaspoons vegetable oil
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 3 cloves garlic finely chopped
  • 1 14 1/2-ounce can of tomatoes
  • 2 cups frozen mixed vegetables
  • 1 14 1/2-ounce can low-sodium vegetable broth (or equivalent in water)
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red beans, drained and rinsed
  • 8 tablespoons fat-free sour cream optional
  • Salt and pepper

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Saute onion, bell pepper, and garlic until tender, about 5 minutes.
  3. Add tomatoes, corn, vegetable broth, chili powder, oregano, and beans. Stir well.
  4. Cover and simmer until thoroughly heated, about 15 minutes. Season with salt and pepper to taste. Serve with bread.

Recipe Notes

You can add 2 cups of cooked macaroni to the soup for a more filling stew. Add the past about five minutes before serving to allow to warm through.

Breakfast Hash for Dinner

Breakfast Hash

Breakfast Hash for Dinner

Ingredients

  • 3-4 potatoes about 1 ½ lbs
  • 2 tablespoons oil or butter
  • 1/2 lb kielbasa or other sausage cut into 1/2-inch pieces (about 2 cups)
  • 1 large onion chopped
  • 4 large eggs
  • Salt and pepper
  • Grated cheese optional

Instructions

  1. Heat oven to 400F.
  2. Peel and dice the potatoes into ½ inch cubes.
  3. Heat the oil in a large fry pan over a medium heat.
  4. Add the onion and the sausage and sauté for about 3-4 minutes, until the onion is soft. Remove from the pan, but leave the oil in the pan.
  5. Add the potatoes to the fry pan and cook until soft – about 20 minutes. Keep stirring the potatoes to ensure they don’t burn.
  6. Return the sausage and onions to the pan and flatten the hash into an even layer, pressing gently with a spatula. Cook without disturbing if for 5 minutes or until the bottom is crispy. Flip the hash in sections and cook another 5 minutes.
  7. Make small indentations in the hash for the eggs. Crack an egg in to each indentation - transfer to the oven and bake until the egg whites set, about 10 minutes.
  8. Sprinkle grated cheese over the top and cook for another couple of minutes until melted.
  9. Season with salt and pepper and serve immediately.
Quick and Easy Italian Minestrone Soup

Quick and Easy Italian Minestrone Soup

Quick and Easy Italian Minestrone Soup

Course Dinner, Lunch
Cuisine Soup
Keyword Soup
Servings 4

Ingredients

  • 1 tbsp oil
  • 2 medium onions chopped
  • 2 medium carrots peeled and diced
  • 2 stalks of celery diced
  • 4 cloves garlic minced
  • 1 lb mixed vegetables fresh frozen or canned
  • 4-5 cups vegetable or chicken or water
  • 1 large can of canned tomatoes
  • 1 can of beans white beans, kidney beans or a bean medley
  • 1 bay leaf
  • a pinch of dry oregano and thyme
  • salt ground black pepper
  • 1 zucchini sliced
  • 1 cup uncooked pasta macaroni, or something small

Instructions

  1. In a large saucepan, heat the oil over a medium heat.
  2. Add onion, carrots, celery, and garlic, and cook 2-3 minutes.
  3. Add mixed vegetables, beans, vegetable broth, chopped tomatoes, bay leaf, oregano, thyme, salt and pepper. Bring to a boil and simmer until vegetables are soft – about 20 minutes.
  4. Add zucchini and pasta. Simmer until pasta is tender, about 15 minutes. Serve hot with grated Parmesan cheese (optional) and a piece of bread.

Recipe Notes

There are no rules with this soup – you can add any vegetables you have on hand and you can use fresh, frozen or canned. If you don’t have any stock, you can use water instead. Taste the soup for seasoning before serving, and adjust accordingly. If you have any leftover meat (especially chicken or sausage), add in to the soup with the pasta for a heartier meal.

Butternut Squash Soup

This week, we’d like to share a recipe for delicious and easy Butternut Squash Soup!

Butternut Squash Soup

Summary of dish here!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

  • 1 Butternut Squash
  • 1 Granny Smith Apple
  • 28 oz Chicke Broth

Instructions

  1. Chop the vegetables

  2. Add everything to pot

  3. Cook and stir

  4. Serve warm with bread