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It’s Chilly – Let’s Eat Chili! Anne’s Famous ULTIMATE VEGGIE CHILI RECIPE

October 12, 2009 in Entrees, Gluten Free, Healthy Fare, Vegan Recipes, Vegetarian Entrees

Annes Food-Network-Worthy ULTIMATE VEGGIE CHILI

Anne's Food-Network-Worthy ULTIMATE VEGGIE CHILI

If you haven’t tried Anne’s ULTIMATE VEGGIE CHILI recipe, put this on your “Must Try” list this Fall!  It is easily the best veggie chili I have ever eaten. It has a fabulous rich, smoky flavor and texture and is very frugal. It is packed with budget-friendly healthy protein in the form of beans and tofu.

We originally featured it in our very first food collaboration, the co-authored cookbook, “1o1 Things To Do With Tofu”. A few months after it was published, Anne was chosen as a finalist for the Food Network’s Ultimate Recipe Showdown series two seasons ago, and she made it on to the show to compete and came in Second Place in her category! Last week I appeared on Utah’s Studio 5 to share the recipe, so I thought it warranted a repeat here.  — Donna

We applaud food blogger Cook Sister for hosting the blog event “My Legume Love Affair” this month, and The Well Seasoned Cook for starting this event.  This post is an entry to this event (stay tuned for more legume posts and entries soon!)  Really, shouldn’t we all eat more legumes?

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CORNUCOPIA: Elotes Taste Test

August 13, 2009 in Side Dishes, Vegetarian Entrees

Whenever I’m in Mexico those street-cart “elotes” are such a treat. There is something about rolling up your sleeves and munching on a fresh-roasted rustic ear of corn slathered with crema and crumbled fragrant cheese that makes you feel like you are experiencing the real culture and cuisine of Mexico.

I decided to try my hand (and grill) at making a homemade version, but the recipes out there in the food blog world were quite varied. Most recommend mayonnaise (Homesick Texan), and (Serious Eats) or sour cream (Big Oven) and (Serious Eats). All recommended lime juice, fragrant cheese (either Queso Cotija, Parmesan even Feta) and a sprinkling of chile powder. One recommends cutting the corn off the cob into a styrofoam cup just like “the best freaking thing on earth you can buy on a street corner.” Amen!

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CORNUCOPIA WEEK BEGINS: Fresh Corn Soup

August 6, 2009 in Appetizers

We’re celebrating summer produce here at Fab Frugal Food HQ – not only because it’s at its peak, but because it’s so incredibly economical to take advantage of the season’s abundance. We already featured a bunch of blueberry recipes, and this week we’ll put corn in the spotlight, followed by tomatoes, zucchini, peaches and more.

So! Corn, glorious corn, $4 for a dozen at the local farmstand, and about as cheap at your supermarket (though get them from a stand if you can – the freshness is palpably different). Sweet as candy when it’s freshly picked – in fact, the moment it’s picked, the sugars begin converting to starches. Later this week I’ll share a raw corn salad recipe that highlights this crisp sweetness, but for today, I’m starting with a simple corn soup.

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Buttermilk Corn Pancakes

February 22, 2009 in Side Dishes

This is a perfect accompaniment to our Ultimate Veggie Chili, or any other chili you love, as a new, lighter, fluffier twist on a traditional pairing. Instead of topping it with cornbread, why not serve it on top of the cornbread?

BUTTERMILK CORN PANCAKES

3/4 cup cornmeal 3/4 cup all-purpose flour*
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk
1 cup fresh or frozen corn
1 large egg
1 tablespoon canola oil

Combine dry ingredients. Combine wet ingredients and then stir in to dry ingredients until just mixed. (Batter will be slightly lumpy.)  Cook just like pancakes in a small skillet over medium high heat.

*I tested this with rice flour instead of wheat, and they came out just fine.

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