Butternut Squash Chili – Meatless and Gluten Free

Ever have an occasion when you’ve had to bring in a dish to share? At the preschool, we take turns bringing in lunch once a month. This month was my turn. I decided to make Butternut Squash Chili since it’s one of my favorite recipes (adapted from Butternut Chili at Gluten-Free Goddess ) and feeds a lot of people. Not only do I think it tastes great, but it’s so visually appealing with all the colors of the vegetables. Did I mention it’s meatless and gluten-free?

I’m hoping the teachers will enjoy this chili as much as I do. So, here I come with my big pot of chili and announce to the teachers this is our lunch today. I could see the skepticism on their faces. Meatless chili with butternut squash, you’re kidding, right?

Then, the reviews came in – it was delicious! I actually had a friend tell me later that she was afraid to try it. However, since she trusts my cooking, she tasted it. She immediately asked for the recipe – how great is that?

Now, there are a lot of ingredients involved in making this chili. I don’t know about you, but if there’s a lot of ingredients to a recipe, I sometimes feel like a chicken with it’s head cut off and keep wandering around gathering and chopping. So, I’ve developed a system for this recipe to be more efficient:

Measure the spices and set aside.

Chop the celery, red and green peppers and toss into a bowl. Measure 2 cups of squash (add more if you wish). Keep the red onion separate.

Open all the cans. Drain and rinse all the beans together.

Have the prepped ingredients as close as possible as they are all added at the same time after the spices, garlic and red onions are cooked in heated olive oil for 3 minutes.

After all the ingredients are added, bring to a boil and simmer for an hour (or until the sauce is thickened and vegetables are soft).

5 from 1 vote
Butternut Squash Chili
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Butternut Squash Chili
Prep Time
20 mins
Cook Time
1 hrs
Total Time
1 hrs 20 mins
 

A delicious meatless and gluten free chili.

Servings: 8 Servings
Ingredients
  • 2 Tbls. extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. ginger
  • 1 medium red onion, chopped
  • 2 stalks celery, chopped
  • 1 red bell pepper, cored, seeded and diced
  • 1 green bell pepper, cored, seeded and diced
  • 2 cups butternut squash, cubed
  • 3 cups vegetable broth, gluten free
  • 1 28 oz. can diced tomatoes
  • 1 4 oz. can mild diced green chiles
  • 2 14 oz. cans black beans, rinsed and drained
  • 1 14 oz. can red kidney beans, rinsed and drained
  • 1 Tbls. balsamic vinegar (check label to make sure gluten free)
  • 1 Tbls. honey
Garnish
  • 1 8 oz. shredded cheddar cheese
  • 1 8 oz. sour cream
  • corn tortilla chips
Instructions
  1. Heat the olive oil in a large pot over medium heat. Add the spices and garlic and stir for a minute. Add the onions and stir for three more minutes.

  2. Add the remaining ingredients. Cover the pot and bring to a boil. Lower the heat and simmer covered for an hour for the flavors to meld and the sauce to thicken.

  3. Garnish: Top with cheese, add sour cream and serve with corn tortilla chips.

 

Happy eating!

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Italian Meatloaf with Fresh Basil, Sun Dried Tomatoes and Provolone

This is meatloaf like your mother never made. I really hated meatloaf until I came upon a recipe in Cooking Light from August, 2000. Yes, I’ve adapted and made this recipe for that many years. It’s that good. It also makes the most phenomenal meatloaf sandwiches.

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Meatloaf With Fresh Basil, Sun Dried Tomatoes and Provolone
Ingredients
  • 1/2 cup sun dried tomatoes, finely chopped
  • 1/2 cup ketchup
  • 1 cup seasoned bread crumbs
  • 3/4 cup onion, finely chopped
  • 3/4 cup fresh basil, finely chopped
  • 1/2 cup shredded provolone cheese
  • 2 large egg whites
  • 2 large garlic cloves, minced
  • 1 lb. ground beef
Instructions
  1. Preheat oven to 350°F and spray a broiler pan with cooking spray.

  2. Combine all ingredients in a large bowl. Use your hands to mix and shape into a loaf. Spread a thin layer of ketchup over the entire loaf.

  3. Bake for 1 hour or until an instant thermometer registers 160°F. Let stand 10 minutes before slicing.

During all those years of meatloaf making, I also discovered how to craft them into works of art. No kidding, apparently I can’t help playing with my food. I’ve gotten a little crazy with my meatloaves. What does that mean? Here are some examples:

 

Maybe there’s an event your participating in and want to show your excitement and support. What better way then with a meatloaf?

 

 

 

Or, perhaps someone came to visit and you had a great adventure touring a historical monument. This is my ode to the Battleship North Carolina.

 

 

 

Then, there was the time a friend gave me a pound of ground meat. I used it to sculpt his portrait. Mashed potato hair! I had to use M&Ms to replicate his blue eyes.

 

 

 

 

 

How’s this for the best “get well” card ever? Mashed potatoes, slices of cheese and crumbled bacon made this extra delicious.

 

 

 

 

 

When you’re visiting your parents and they live in another state, make them a state-shaped meatloaf for dinner!

 

 

 

 

To commemorate the Last Supper, use sweet potatoes, russet potatoes, red onions, and sugar snap peas to turn your meatloaf into a complete meal.

 

 

Dinner is always exciting at my house. Happy eating!

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Jack Daniels Deviled Eggs With Bacon

So, I was going to this gathering and had to bring something. My little brain started churning out ideas. Hard boiled eggs = making deviled eggs. What would take deviled eggs to the warped side? Perhaps barbecue sauce and, um, let’s not forget bacon. Wait, I know! Jack Daniels deviled eggs with bacon!

Hard boil a dozen eggs and chill overnight (so much easier to work with).
TIP: When peeling a hard boiled egg, crack at the base of the egg to break through the membrane. Peeling away the shell and membrane will give you a smooth egg. No one wants an egg that looks like a ferret was teething on it.
Using a sharp knife, slice the hard boiled eggs in half and gently scoop the yolks into a bowl.

Mash up the yolks and add the mayo, dijon mustard and caynne pepper mixing well. If you’re super adventurous – add a splash of Jack Daniels to this mixture.

Put the mixture into a ziplock sandwich bag and cut off the corner of the bag. Pipe into the egg white shells.

Now it’s time to kick up those deviled eggs. Put 1/2 cup of Jack Daniels barbeque sauce into another sandwich bag and cut off a SMALL corner. Drizzle the barbeque sauce over each egg. Add sliced scallions and top off with crumbled bacon bits.

Oh yeah, my mouth is watering just typing up this post!

Good eating!

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Jack Daniels and Bacon Deviled Eggs

Kick up deviled eggs by adding Jack Daniels barbeque sauce and bacon. Add a splash of Jack Daniels to the yolk mixture if you're feeling really adventurous.

Ingredients
  • 12 large eggs
  • 4 slices applewood bacon, cooked and crumbled
  • 1/2 cup mayonnaise
  • 1 Tbls. Dijon mustard
  • 1 Tbls. cayenne pepper
  • scallions, sliced
  • Jack Daniels barbeque sauce
Instructions
  1. Place eggs in a single layer in a saucepan and cover with 1" of water and a tight fitting lid. Bring to a boil. Remove from heat and let sit for 8 minutes. Rinse with cold water and allow to chill for several hours - 24 hours is best.

  2. Peel and slice eggs in half. Gently remove yolks and mash with mayonnaise, Dijon mustard and cayenne pepper.

  3. Put mixture into a plastic sandwich bag. Cut off a corner of the bag and pipe the mixture into the egg white shells.

  4. Pour 1/2 cup barbeque sauce into another sandwich bag and cut off a SMALL corner. Pipe the sauce over the eggs.

  5. Garnish with scallions and crumbed bacon.

Did you try this recipe?

Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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Avocado Tomato Bread Cube Salad

Avocado Tomato Bread Cube Salad

Who’s looking for a side salad that is not mainly greens? I know, I know, green leafy things are healthy, but sometimes you want something a little different. Although, you could easily top your greens with this Avocado Tomato Bread Cube Salad!

Avocado Tomato Bread Cub Salad Ingredients

This easy salad is a great side for a light lunch or dinner. Pair the salad with a hot sandwich and yum! Honestly, sometimes this salad IS my lunch.

The thing to keep in mind is when you first make the salad, the bread cubes will be really crunchy. The leftovers (if there are any) will yield soggier bread cubes as they soak up the dressing and juice from the tomatoes. I kind of like those soggier bread crumbs for lunch the next day.

Look at the gorgeous colors from the fresh ingredients. How do you not want to eat that?

Gather your ingredients and let’s get to it!

 

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Avocado Tomato Bread Cube Salad
Ingredients
  • 2 tbsp. water
  • 2 tbsp. mayonnaise
  • 1 tbsp. fresh lemon juice
  • 1/4 tsp. hot sauce
  • 2 cups toasted French bread cubes
  • 3 cups halved cherry or grape tomatoes
  • 1/2 cup chopped fresh parsley
  • 1/2 cup died red onion
  • 1/2 cup chopped avocado
  • 1/2 tsp. salt
Instructions
Make Toasted Bread Crumbs
  1. Preheat oven to 350°F
    Using a bread (or serrated) knife, cut the bread lengthwise into 1/2" strips.
    Cut the strips crosswise into 1/2" cubes.
    Arrange the cubes in a single layer on a baking sheet.
    Stirring once or twice, bake for 10-15 minutes until golden and crisp.

Dressing
  1. Whisk the water, mayonnaise, lemon juice and hot sauce togther.

Salad
  1. In a medium bowl, mix the bread cubes, tomatoes, parsley, red onion, avocado and salt.
    Add the dressing and toss well.

 

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Let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #wistfullywarped.

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