We finally have a kitchen again! After about 2 months of renovating the downstairs of our house, the floors are placed, the new appliances connected, and the (GORGEOUS) counters are safely secured in place. All in good timing because we’re only a week or so out from our baby making his grand debut into the world.
To test out all of the new goods, I made a recipe I’ve been wanting to try for a while last night for dinner. It’s vegan and, the version I made, gluten-free. It’s easy and filling. It’s … chili mac!
A mash up – a love child – of 2 major comfort foods; chili and mac n’ cheese. I suggest you make yourself a batch ASAP.
1 -2 TBS vegetable oil like avo or grape-seed (something with a high smoke-point)
1/2 bell pepper (I used red but use your fave or what you have on hand)
2 cans kidney beans, rinsed
28 oz of canned tomatoes (I buy the fire roasted ones)
3 – 4 cups of spinach
Spices (added to taste and preference): Cumin, paprika, oregano, garlic powder, salt
10 oz of macaroni (I used brown rice and quinoa but similar to a lot of gluten free products, it didn’t hold it’s structural integrity when mixed with the other ingredients – something to consider if you are concerned about presentation)
Make your pasta according to the package, drain, and set aside
Chop and sauté your onion until translucent
Chop bell pepper and carrots to add to onion mixture
Add kidney beans, canned tomatoes, and spices, mix and let everything simmer for about 20 minutes
Bring to a boil and stir in spinach until it is wilted
Add to chili to macaroni
Serve and enjoy (optional to top with guac, green onions, and/or cheese)
Before and After pictures of the house and a post about renovation tips are in the works – stay tuned!
This recipe came to life after our housewarming party (all the way back in March… that’s how far behind I am in posting recent recipes).
For as much as I love to be in the kitchen, I am a lazy host. I almost never throw an elaborate dinner party. I prefer to host brunches, BBQs, or get togethers with nothing but finger food.
Things that are on the simpler side are my jam; like toasting bagels and throwing some berries in a bowl for a simple brunch, or grilling chicken and zucchini pairing with a crusty baguette and a good olive oil for dinner.
For our housewarming party, we went the heavy appetizer route and Trader Joe’s was our third host. I bought salsa, guac, hummus, and veggies; we did a simple cheese and salami plate; some focaccia and balsamic + olive oil; baked some taquitos and called it a day. (Aside from the homemade meatballs and tortillas chips that my arguably better-at-hosting husband made.)
After everyone came and ate, drank, and toured the house, we had a few leftovers. Namely a jar of corn salsa that I had never bought before… what to do, what to do with you? I thought as I crammed it into the fridge with our other leftovers.
Later that week I was eyeing a bag of spinach we had and thought, maybe… maybe some leafy greens, corn salsa, and black bean pasta will go well together?
And oh how well they do go together! The combo was such a hit I’ve picked up a few jars of that TJs corn salsa since and have made many more dinners of Party Pasta. This recipe is gluten free and can be vegan if you omit the parmesan cheese. It is the real MVP in our house and so simple that is just might make it into the lazy-host rotation for our next shabang.
Cook black bean pasta according to the package and then drain cooking water
Add pasta back into the pot with spinach (the heat will wilt the spinach if fresh or defrost it if frozen) and corn salsa (we really like the flavor of the salsa so I am generous with the amount I use)
Dish and garnish with parm and freshly cracked black pepper