13 Bean Chili

I'm super excited to help Jessica out with her blog.  Although, I realized that at least for this recipe, I had to call her and get the recipe before I could put it on here.  So, who knows if I will actually help?  Here's hoping!

And so it begins.  I have been waiting and waiting for the weather to cool off so that I could make chili.  It's one of the best things on a cold day, don't you think?  
Well, you should. 

13 Bean Chili

3 cups dry beans (I used a 13 bean combo, but you can use 12, 15, whatever you can find)

5 cups water

4 cups vegetable broth

3 garlic cloves, chopped

1 onion, chopped

1 bell pepper (I'm sure you can use whatever color you prefer)

28 oz. can diced tomatoes

28 oz. can tomato sauce

1 can diced green chiles (optional)

1 TBSP chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp red pepper flakes

1/4 tsp oregano

1/2 tsp paprika

1 1/2 tsp cumin

1 tsp salt

1 tsp black pepper

Directions:

   Rinse beans and place in crock pot with water.  Cover crock pot, set to low and soak overnight.  In the morning, add the broth, garlic, onion, and bell pepper.  Turn to high and let sit for about 5 hours.  Add the rest of the ingredients and cook until the beans are tender.  Serve it up with some cornbread and Enjoy!

P.S. I'm not as good as Jessica, and am addicted to dairy.  So, I sprinkled mine with a little cheese.  Plus, I think it looks cool in the picture :)

Tomato-Pesto Lasagna

This is probably my favorite recipe EVER. I have to double it and we still polish off both of them. It is SO GOOD.

Tomato-Pesto Lasagna

Tomato Sauce

1/2 cup olive oil

1 chopped yellow onion

2 cloves garlic, minced

2 28 oz. cans diced tomatoes

2 bay leaves

Pinch red pepper flakes

2 teaspoons oregano

1/2 teaspoon salt

1/2 teaspoon ground pepper

Saute onion and garlic in olive oil until onion is translucent. Add tomatoes, bay leaves, red pepper flakes, oregano, salt and pepper. Simmer over medium-low heat for 15 minutes. Remove bay leaves.

Pesto (This is not a vegan pesto. For a vegan pesto recipe, click here. It can be substituted here.)

2 cloves garlic

2 tablespoon pine nuts

2 cups fresh basil, tough stems removed

2/3 cup grated parmesan cheese (or goat feta - that's what we use)

1/2 cup olive oil

1/4 teaspoon olive oil

Blend all ingredients in a blender or food processor.

9 dried lasagna noodles

Boil lasagna noodles. Tricky, eh?

Finally, combine the tomato sauce (If you timed everything well, it should still be warm. If not, reheat it.) and the pesto. Lay three cooked noodles on the bottom of a 9x13 pan. Spoon 1/3 of the tomato-pesto mixture on top. Repeat three times. Eat. And eat. And eat. You won't want to stop. I'm so not kidding. The end.