PopSugar

Come Party With Me: Pumpkin Carving - Menu

partysugar — Tue, 13 Oct 2009 07:50:19 -0700

From 2003 to 2006, every October I hosted an annual pumpkin carving party. In 2007, I threw a huge Halloween bash, and last year, I didn't do anything!

Now, I've decided it's time to bring back my beloved pumpkin carving dinner. I supply the pumpkins and a hearty Fall dinner and ask everyone to bring a bottle of wine or a six-pack of beer. Since the party is all about creating interesting pumpkin designs, I like to serve a menu that guests can enjoy at their leisure.

For starters, I'll offer an orange and black cheese ball and spicy sausages wrapped in pizza dough.

A huge pot of vegetarian chili will bubble on the stove, and in between carving pumpkins, guests can grab a bowl and top it with an assortment of items like cilantro, avocado, and sour cream. A side of jalapeño cornbread muffins are ideal for dipping. To look at these recipes, read more.

Cheddar Cheese Ball
From Martha Stewart

Ingredients

1 1/4 pounds extra-sharp cheddar, shredded
1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/3 cup dry sherry
1 1/4 teaspoons coarse salt
Pinch of cayenne pepper
1/3 cup poppy seeds

Directions

Process all ingredients except poppy seeds in a food processor until smooth.
Transfer to a large bowl lined with plastic wrap. Refrigerate until firm, about 1 hour.
Unmold onto a plate. Press poppy seeds evenly over surface, rounding top. Refrigerate until ready to use, up to 2 days.

Serves 12 to 15.

Print recipe with images | without images

Spicy Sausage in Carrozza
From Michael Chiarello

Ingredients

6 spicy Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
3 (4-ounce) pieces pizza dough, store bought

Directions

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan.
Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over.
Remove garlic to a bowl. Remove sausage to a plate to cool.
Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
Preheat oven to 375 degrees F.
Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter than the length of sausage, just enough to wrap around sausage with the ends peeking out.
Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down.
Brush with olive oil. Bake until brown all around.
Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Serves 6.

Print recipe with images | without images

Spicy Vegetarian Chili
From Whole Foods

Ingredients

2 tablespoons olive or canola oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 medium green bell pepper, cored, seeded and chopped
1 medium red bell pepper, cored, seeded and chopped
3 cloves garlic, finely chopped
1 to 3 tablespoons finely chopped chipotles in adobo 1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon chili powder
1 1/2 teaspoons salt
1 (28-ounce) can diced tomatoes, with their liquid
3 cups cooked red kidney beans, drained
1 1/2 cups cooked black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes.
Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.

Serves 6-8.

Nutrition Per serving (about 17oz/495g-wt.): 230 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 1200mg sodium, 37g total carbohydrate (13g dietary fiber, 9g sugar), 11g protein.

Print recipe with images | without images

Jalapeño Corn Muffins
From Everyday With Rachael Ray

Ingredients

One 8.5-ounce box corn muffin mix
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 ounces jalapeño jack cheese, shredded (about 1 cup)
1/2 cup chopped fresh basil
Salt and pepper

Directions

Preheat the oven to 350°.
In a large bowl, prepare the mix according to the package directions, using the milk in place of water. Stir in the corn, cheese and basil; season with salt and pepper.
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, 30 minutes; let cool.

Serves 6.

Print recipe with images | without images

7 Vegetarian Chili Recipes

YumSugar — Tue, 13 Jan 2009 03:00:48 -0800

Whether or not you're a vegetarian, these filling, rib-sticking chilis will satisfy your Winter appetite without weighing you down. For a textural change, use any one of these veggie-rich stews as a topping on baked potatoes, fries, or bed of garlicky, stir-fried brown rice.

View Slideshow ›

Yummy Links: From Top Chef 5 to Tastespotting Alternatives

partysugar — Tue, 17 Jun 2008 09:00:12 -0700

Rumor has it the next season of Top Chef will be filmed in New York City. - Snack
Does a menu's font affect your culinary decisions?- Time
A robot theme is perfect for a child's summer birthday party. - Hostess with the Mostess
Take vegetarian chili to a whole new level by grilling the vegetables. - The Recipe Girl
McDonald's celebrates freshness with a lettuce billboard. - Slashfood
Ten tips for making painless pizzas. - Smitten Kitchen
An update on the tomato salmonella outbreak. - FitSugar
Miss Tastespotting? Check out these websites to get your food porn fix. - The Kitchn

Source

Sunday Dinner: Vegetarian Chili

partysugar — Sun, 03 Feb 2008 01:27:31 -0800

We've been featuring a ton of Super Bowl ideas this week and most of them aren't vegetarian friendly. Until now! If you've got some veggie-eating friends coming over to watch the game, make them a bubbling pot of vegetarian chili. With three different kinds of beans - lentil, kidney, and pinto - this chili is packed with protein. Topped with cheese, sour cream, and onions, it will please even your meat-loving friends. To take a look at the recipe, read more.

Vegetarian Chili
From Joe Bonanno

2 tablespoons olive oil
1 medium onion, chopped
1 green bell pepper, seeded and cut into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1/2-inch pieces
1 large carrot, chopped medium
1 jalapeno pepper, seeded and minced, or 1/4 cup drained canned chopped green chiles
2 cloves garlic, minced
1 pound dried lentils, rinsed
1/3 cup tomato paste
1 (15-ounce) red kidney beans, drained and rinsed
1 (15-ounce) pinto beans, drained and rinsed
1 stewed (28-ounce) tomatoes
1/3 cup chili powder
4 teaspoons ground cumin
1/4 teaspoon crushed red-pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes.
Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.

Serves 10.

Print recipe with images | without images

Sunday Dinner: Vegetarian Chili

YumSugar — Sun, 14 Jan 2007 00:51:35 -0800

My friend Karen makes a mean chili, only there's one catch, it's vegetarian. The first time I tasted it, I was a bit dubious. Surely there's no way a meatless chili could be tasty. However, I was completely wrong. It was deliciously spiced, had a wonderful texture and bonus, I can invite both meat-loving and meat-hating friends over and know that everyone's going to be happy.

However, if you're scared of meatless chili and think there's no way you could possibly try it, just replace the fake meat with real meat. Remember to drain once browned.

To check out a great recipe for tonight's Sunday Dinner, read more

Veggie Chili
Inspired by Karen R.

Note: This chili can be made using real meat as well. Drain after browning.

1 package (12 oz) of Fake Meat (I used Yves Good Ground Veggie Original)
1 medium yellow onion
1 green bell pepper (large)
1 red bell pepper (large)
1 jalapeño pepper
5 cloves of garlic, minced
vegetable oil
1 cup of amber beer
1 large can whole peeled tomatoes (28 oz)
2 cans of dark red kidney beans (15oz each)
1 can light red kidney beans (15oz)
1 can black beans (15oz)
1 can corn without liquid (I used 11oz vacuumed packed)
1 tbsp cumin
2 tbsp chili powder
1 tsp cayenne pepper
1 tsp hot sauce
kosher salt
fresh ground black pepper
grated cheddar cheese

Prep
Chop onion.
Seed and chop peppers.
Seed jalapeño pepper if desired (it will be less spicy if you do).
Put onion, peppers, jalapeno, and garlic into a bowl, set aside.

Open the 4 cans of beans, drain all liquid, set aside.

Open tomato can and put contents into a large bowl.
Hand crush them completely, removing large stringy bits as necessary.

In a small bowl combine cumin, chili powder, cayenne pepper, as well as 1 tsp of kosher salt and a few grinds of black pepper.

Make
On Medium heat, coat the bottom of a large pot with oil (I only needed 1 1/2 tsp).

Add peppers, onion and garlic. Sauté for about 5 minutes (or until vegetables soften). Stir in beer to deglaze the pot.

Add tomatoes (including all liquid), beans (all 4 cans) and corn (be sure to drain if you did not use vacuum packed).

Stir to combine. Let simmer for a few minutes.

Add seasoning mix and hot sauce, stirring while adding.
Turn heat to low.

In a separate frying pan, season fake meat with salt and chili powder, then brown.

Once browned add to pot. If using real meat, do not add excess grease to pot.

Stir to combine.

Add salt to taste (and other seasonings if necessary).

Cook on low until desired thickness, it will need to simmer for at least an hour.
Be sure to stir often so it doesn't stick to the bottom and burn.

Serve topped with cheddar cheese and enjoy!

Print recipe with images | without images

Healthy Recipe: Vegetarian Black Bean Chili

FitSugar — Thu, 13 Nov 2008 12:00:00 -0800

This is one dish that has been made so many times in my kitchen, I've memorized the recipe that was passed down from my mom. It's a family favorite because it's delicious and nutritious, packing in protein, fiber, and flavor, and even meat eaters crave seconds. I like to serve it with quinoa, but I've also served it on top of a baked potato or brown rice. A big bonus to this recipe is that one large pot is good for about six meals, and leftovers taste even better as the seasonings have more time to meld together.

To see the recipe, just read more.

Vegetarian Black Bean Chili
original recipe

Ingredients

3 cans black beans
2 yellow or green bell peppers
1 to 2 tablespoons olive oil
5 to 6 medium-sized garlic cloves, minced
2 teaspoons ground cumin
2 1/4 teaspoons salt
1 tablespoon lime juice
2 4 oz. canned diced green chiles (or 1-2 medium-sized minced anaheim or poblano chiles)
2 teaspoons dried basil (or 1 tablespoon fresh basil)
1/2 teaspoon dried oregano
black pepper and cayenne pepper to taste
1/2 cup tomato puree
1 cup quinoa

Directions
1. Heat oil in skillet. Add garlic and all other seasonings, lime juice, bell peppers, and chiles. Saute over medium heat until peppers and chiles are tender (about 15 minutes).

2. Add saute to beans and tomato puree. Simmer covered over low heat for about 20 min., stirring occasionally.

3. While the chili is simmering, make your quinoa.
4. Serve with dollop of lite sour cream, sprinkle of cheese, or without any toppings.

Print recipe with images | without images

Fast & Easy Dinner: Smoky Penne With Corn & Tomatoes

partysugar — Thu, 13 Sep 2007 09:00:19 -0700

For a south of the border twist on vegetarian pasta, make this delicious and simple dish tonight. Ingredients that are not usually associated with pasta - such as chipotle chilis and fresh corn - make for an exciting and flavorful taste experience. Goat cheese pairs perfectly in this mix of Mexican meets Italian. For a dinner that can be ready in the amount of time it takes to make pasta, read more

Smoky Penne With Corn & Tomatoes
From Vegetarian Times magazine

12 oz. penne pasta
1 dried chipotle chile, soaked in hot water 10 minutes, or 1 chile from 4-oz. can chipotle peppers in adobo sauce
2 Tbs. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
1 4-oz. log goat cheese, plus more for crumbling and sprinkling, if desired
1/3 cup chopped cilantro
2 cups halved cherry tomatoes
2 cups fresh or frozen corn kernels

Cook pasta according to package directions.
Meanwhile, remove seeds from chipotle chile and finely chop.
Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 1/3 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.
Drain pasta, and return to pot. Add tomatoes, corn, and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl.
Toss in extra goat cheese crumbles, if desired.

Serves 4.

Nutrition Facts: PER SERVING: 527 CAL; 19G PROT; 15G TOTAL FAT; 79G CARB; 13MG CHOL; 411MG SOD; 4G FIBER; 8G SUGARS

Print recipe with images | without images

Noteworthy Nibbles - Sept. 23-29, 2008

YumSugar — Tue, 23 Sep 2008 14:00:54 -0700

This week, spice up your free time with the chili cook-offs that are setting the country aflame. Whether you're looking for an epicurean adventure at the Bellagio, or something more along the lines of a back-country roadkill cook-off, you're in luck. Check out what's going on in your neck of the woods this week, and let us know if we've left anything off the list!

Sante Fe, NM: Santa Fe Wine & Chile Fiesta - Sept. 24-28
Las Vegas, NV: Gourmet's Taste of Bellagio - Sept. 25
New York, NY: Joy of Sake New York - Sept. 25
Providence, RI: Food for Thought - Sept. 25
London, KY: World Chicken Festival - Sept. 25-28

To see the rest, read more.

Emporia, VA: Virginia Peanut Festival - Sept. 25-28
Kingwood, WV: Preston County Buckwheat Festival - Sept. 25-28
Marlinton, WV: West Virginia Roadkill Cook-Off - Sept. 26
Charlotte, NC: Culinary Arts Experience - Sept. 26-27
Irmo, SC: Okra Strut - Sept. 26-27
Los Angeles, CA: American Wine & Food Festival - Sept. 26-28
Lawrenceburg, KY: Anderson County Burgoo Festival - Sept. 26-28
Los Angeles, CA: Feast of San Gennaro - Sept. 26-28
Redondo Beach, CA: Redondo Beach Lobster Festival - Sept. 26-28
Cape Charles,VA: Fall Tomato Festival - Sept. 26-28
Warrens, WI: Warrens Cranberry Festival - Sept. 26-28
Wilmington, VT: Vermont Life Wine & Harvest Festival - Sept. 26-28
Atlanta, GA: The Great Miller Lite Chili Cook-Off - Sept. 27
Wichita, KS: Wagonmasters Downtown Chili Cook-Off - Sept. 27
Charlottesville, VA: Charlottesville Vegetarian Festival - Sept. 27
Urbana, IL: International Beer Tasting & Chili Cook-Off - Sept. 27
Orlando, FL: Festival de Sabores - Sept. 27
St. Louis, MO: St. Louis Wine Festival - Sept. 27-28
Saugerties, NY: Hudson Valley Garlic Festival - Sept. 27-28
Newport, RI: Taste of Rhode Island - Sept. 27-28
San Jose, CA: Family Festa - Sept. 27-28
Manassas, VA: Virginia Wine Festival - Sept. 27-28

Source

Monday's Leftovers: Pinto Bean Molé Chili

YumSugar — Mon, 21 Sep 2009 07:50:19 -0700

For dinner tonight, I'm continuing yesterday's veggie streak, making a molé-flavored chili that's so complex, no one will even realize it's a meatless Monday. I'll start with onions and garlic, add in a ground mixture with chiles, cumin, cinnamon, and other seasonings, and then stir in a bounty of leftover yellow squash, kale, tomatoes, and chocolate for an extra-roasted taste. Unlike most molé dishes, I'll be able to serve it in under an hour. To make this your next homestyle meal, read more

KFC Being Sued Over Kentucky Grilled Chicken

YumSugar — Wed, 23 Sep 2009 07:50:37 -0700

KFC's Kentucky Grilled Chicken made quite the headlines when it first hit the market - and the media attention doesn't look like it's about to stop. Yesterday vegetarian advocacy group Physicians Committee for Responsible Medicine, or PCRM, announced its plans to sue KFC, alleging the chain failed to warn customers that its grilled chicken contains a carcinogen.The cancer-causing compound in question? PhIP, an amino that can be found in grilled meat. PCRM says it submitted samples to an independent lab that confirmed the presence of the carcinogenic compound in all pieces.

The suit follows a similar 2008 PCRM case against McDonald's, Burger King, Chick fil-A, Chili's, Applebee's, Outback Steakhouse, and TGI Friday's. Burger King, the only chain that wound up settling with the advocacy group, now posts signs inside its California locations warning against the possible presence of PhIP.

Do you believe these findings? Are they enough to deter you from eating Kentucky Grilled Chicken?

Source