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Showing posts from November, 2014

Deliciously Fresh Cranberry Sauce with Pineapples and Pecans

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Living in New England with cranberry bogs covering large areas means we have the fresh cranberries in the market just in time for Thanksgiving. Fresh cooked Cranberry Sauce is the best. I've embellished the cooked cranberries with crushed pineapple to bring out the sweetness of the berries. The pecans in this recipe give the fresh sauce a crunch that I love. Save the left over cranberry sauce as nothing taste better the next day on a Turkey sandwich than fresh cranberry sauce and stuffing.









Deliciously Fresh Cranberry Sauce with Pineapples and Pecans
1 (20 ounce) cans crushed pineapple in juice
2 (12 ounce) packages cranberrie…

Hot Spicy Vegetarian Black Bean Chili

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If you like 5 alarm hot chili this is the recipe for you. Make sure you have a fire extinguisher handy when you eat this chili!

3 (15.5-oz.) cans black beans, I used Goya beans
1 large sweet onion, chopped
3 garlic cloves, minced
2 tablespoons vegetable oil
4 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon salt
2 (14.5-oz.) cans petite diced tomatoes, I used Del Monte
1 can (7.75 oz) can sliced green jalapeños, I used Chi Chi's Fiesta wheels
1 (12-oz.) package meatless burger crumbles, I used Morning Star Farms
1  vegetable bouillon cube
1 -2 teaspoon hot sauce, I used Franks Hot Sauce
Toppings: sour cream, shredded Cheddar cheese, guacamole

 Drain and rinse 2 cans black beans. (Do not drain third can.) Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 6 to 8 minutes or until tender. Stir in chili powder and next 3 ingredients; sauté 3 minutes. Stir in diced tomatoes, next 2 ingredients, drained and undrained beans, and 2 cup…