Fresh and Fit

Vegan Chili with Hominy

As you can probably tell just by scrolling through my recipes, I cook a lot of soup,stews and chili. Today’s recipe is no different. Although I am not vegan, I really enjoy going meatless from time to time. I love vegetables and follow a diet that is largely plant based. It is especially easy for me to go meatless when my boyfriend, who follows a strict carnivore diet, is out of town. So today I am making a hearty vegan chili with hominy. The addition of hominy adds a nice corn masa reminiscent background to this chili. I did add a dollop of sour cream to my chili, but the base of this chili is 100% vegan. I hope you enjoy this chili as much as I do!

*It was brought to my attention how difficult it is to find organic hominy so I have modified the recipe. I used a dry organic white hominy that has to be soaked. If anyone finds organic canned hominy please let me know! I didn’t realize it wasn’t available.

Ingredients

2 tbsp olive oil
2 chopped celery stalks
1 cup sliced carrots
1/2 cup chopped red onion
1 tbsp fresh minced garlic
4 cans organic petite diced tomatoes
1 can hominy (drained), or dry hominy, soaked according to directions
1 can red kidney beans (drained)
1 small can chipotle in adobo chopped
2 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp chili powder
2 tsp dried oregano
2 cups water
1 bunch chopped cilantro
sour cream

Sauté carrots and celery in olive oil for 7-10 minutes covered.

Add red onion and garlic and cover. Cook for 5 more minutes covered.

Add tomatoes, chipotles, and all dried seasonings. Stir and cover. Simmer 15 minutes.

Add hominy,kidney beans and water. Cook 15 minutes longer covered.

Ladle chili into bowls and garnish with a dollop of sour cream and fresh cilantro.

*you can cook the chili even longer to deepen flavors and thicken chili.

Italian Chili with Creamy Herbed Goat Cheese

I have been making this Italian chili with creamy herbed goat cheese for years now. I used to call it “Unstuffed Peppers” because it is basically a deconstructed stuffed pepper with the bell pepper diced instead of whole. I love this dish as an alternative to Mexican style chili. The creamy herbed goat cheese is what makes this chili truly decadent. I don’t use any added oil, just the natural fat from the grass-fed beef. You can serve this recipe over brown rice or even pasta for a heartier meal, but it is perfect on its own as a low carb dish.

INGREDIENTS

2 lbs. grass-fed ground beef
3 cans petite diced tomatos
1/2 red onion diced
1 bell pepper diced
1 C chopped baby portobello mushrooms (optional)
1 tbsp fresh minced garlic
2 tsp onion powder
3 tbsp dried oregano
3 tbsp dried basil
1 tbsp cayenne powder or chili flakes (optional)
5 tbps creamy herbed goat cheese

In a large pan on medium heat, begin to break up ground beef. Cook 5 minutes.

Add onion and bell pepper. Allow to sauté with beef 5 minutes.

Add mushrooms and fresh garlic. sauté 3 minutes.

Add dried basil, oregano, onion powder, and cayenne powder. Mix well to incorporate.

Add 3 cans of tomatoes, juices and all. Allow to come to a simmer. Simmer 5 minutes.

Add in creamy goat cheese and stir until melted.

ladle into bowls and serve.

Vietnamese Pho Ga

This is such a colorful comfort dish. I made Pho Ga this past weekend for my boyfriend who is fighting a chest cold. He is a seasoned Pho eater and was really impressed with this recipe. I used chicken thighs instead of a whole chicken to simplify the recipe. The best part about this soup is the toppings; scallions, cilantro, lime, bean sprouts, jalapeño, and chili sauce. If you are making this recipe for a group of people or picky eaters, everyone can assemble their own toppings and make their bowl of soup tailored to their liking. I like mine spicy and tangy!

INGREDIENTS

2 lbs organic chicken thighs
2 boxes of organic chicken stock (48 oz)
1/2 red onion, unpeeled
3-inch chunk of ginger
2 tbsp fish sauce
1 small bunch of cilantro
1 lb dried rice noodles (about 1/4″ wide)
1 cups bean sprouts
1/2 cup scallions chopped
1/2 lime, cut into 4 wedges
1/4 cup sliced jalapeños
4 large basil leaves (thai basil if available)
1 tbsp Garlic chili sauce
sea salt to taste

Place ginger and onion on a small baking sheet. The top of the onion should be about 4″ heating element. Set to broil on high for 15-20 minutes. The skin should get dark and the onion/ginger should get soft. After cooling, peel off skin on onion and ginger. Chop red onion and ginger finely. Set aside.

In a large stockpot, fill with water and boil. Add chicken thighs and simmer for 30 minutes. Set chicken thighs on a plate and shred with a fork.

Bring chicken broth to a boil and add chicken, onion and ginger. Allow to cook 15 minutes to infuse ginger and onion flavor.

In the meantime, fill a seperate pot with water and bring to boil. Cook rice noodles according to directions. Strain and divide noodles into bowls for serving.

Ladle broth mixture over noodles and top with the optional toppings above.

Barbacoa Tacos with Satsuma Guacamole

I am back with all new recipes and a fresh page! Over the last six months, my boyfriend and I along with the help of our family, have been remodeling and moving into our first home. I also suffered a gnarly kitchen injury which prevented me from typing (I am still not using my left index finger). If you follow the Fresh and Fit Instagram page (@jennafreshandfit) you will see that I haven’t slowed down. I have been sharing our remodel and decorating along with new recipes I think you will enjoy. Now it is time to share them here on the website to catch up to speed! First up are my Barbacoa tacos with satsuma guacamole.

The Barbacoa Tacos

Dry rub 1-2 lbs of bottom round beef with 2 tbsp each paprika and cumin.

Sear each side in 2 tbsp olive oil over high heat until nice and charred.

Turn crockpot to high and add 2 cups beef broth and a small can of chipotle in adobo (chop finely before adding).

Add beef and cook for 4-5 hours. Shred and serve in taco shells or corn tortilla with shredded lettuce or purple cabbage. Top with satsuma guacamole.

Satsuma Guacamole

2 ripe avocados mashed

1/2 C chopped red onion

1 handful of cilantro chopped

1 small roma tomato, seeds and juice removed, chopped

1/2 a small jalapeño

juice of 1/2 a satsuma orange

juice of 1/2 a lime

sea salt to taste

combine all ingredients and stir until combined

*table is from Homegoods and dish towel & teak dishes are Crate and Barrel