In my last post, I shared some recent restaurant eats. Today, I want to focus on some homemade stuff. We are trying to get back in the swing of cooking again (again again). Here’s what I’ve been brewing in my kitchen:
X’s Spicy Portobello Chili for the billionth time! Every time I make it, I change something because that’s just how I am. I’ve been working on thickening it up lately, so this batch contained:
- Olive oil spray instead of regular olive oil
- 2 large Portobello mushroom caps instead of 5 (shh! don’t tell the mister)
- Closer to 1 cup of water instead of 3
- 1 can of chickpeas and 1 can of black beans, our current favorite combo
- 4 chipotle peppers instead of 2, per his request
- 1 tablespoon chili powder instead of 3
- No cumin instead of 1 tablespoon because I’m out and way cheap
But everything else is the same ingredients-wise and preparation-wise. This time, I also used my new Le Creuset Dutch oven for the preparation, and I love how it deliciously caramelizes the onions. Thanks to my work committee who bought it for me as a wedding present!
Our pantry and fridge were pretty bare this weekend, but I still managed to concoct a tasty vegan breakfast Saturday morning:
That same day, I made an easy lunch that we both absolutely loved — and it’s one I can add to the quick and easy tag for the first time in forever! Behold:
- Olive oil spray (or use water or veggie broth)
- 1/4 of a large onion, sliced thinly
- Pinch of salt
- 2 garlic cloves, chopped finely
- 2 Portobello mushroom caps, washed and chopped (cremini ‘shrooms work, too)
- 1 cup of prepared barbecue sauce
- 1 chipotle pepper in adobo sauce, minced (optional)
- Hot pepper sauce (to taste)
- 1 teaspoon chili powder
- Black pepper (to taste)
- Four whole wheat tortillas
Spray a medium pot or skillet with cooking spray and place over medium heat. Add the onion and salt, cooking until softened. Add the garlic for about a minute. Now add the mushrooms and cook for about two more minutes. Pour in the barbecue sauce, chipotle (if using), hot pepper sauce, chili powder, and black pepper, stirring to combine. Let it do its thing while you heat up the tortillas. I add them one at a time to a dry skillet over low heat, about 20 seconds per side. When they’re pliable, plate ’em and fill with the barbecued mushroom concoction. Enjoy!
Serves two hungry people.
I have been using a Trader Joe’s barbecue sauce recently, but my other favorite cheap-ish, healthy-ish one is Bull’s-Eye Kansas City Style. It’s still kinda high in sugar, but it doesn’t contain any corn syrup or anything else too nasty.
What’s your favorite kind (or style) of barbecue sauce? I’ve always preferred the molasses flavor of KC-style, as long as it isn’t too sweet.