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Spicy Vegetarian Beer Chili

December 11, 2015

vegetarian-chili

vegetarian-chili

vegetarian-chili

Winter is the perfect time to enjoy a hearty bowl of chili, but it can be tough to find a delicious meatless option.  I’m a big fan of chili with a bit of a kick, and was having trouble finding a recipe that was the perfect combination of spicy and hearty with a strong flavor palette!  After browsing through a handful of recipes, I couldn’t find a recipe that was exactly what I was looking for… so I made my own!  Does this make me a chef?!  Maybe. ;)  My favorite part of this recipe?  It’s got a little something extra – BEER!  I saw a few chili recipes that included beer, and I decided that a delicious stout was the perfect way to add some depth to my chili recipe.  You can’t taste the beer in the final product {and obviously the alcohol burns off}, but it adds a great flavor and enhances the other ingredients in the recipe.  Honestly guys, I’m totally impressed with myself for creating my own recipe {which I’m calling “Spicy Vegetarian Beer Chili”} and it seriously turned out delicious.  Give it a try!

Ingredients:

  • 2 cans diced tomato
  • 1 can black beans
  • 1 can kidney beans
  • 1 can corn
  • 1 4oz can diced green chiles
  • 1 can tomato paste
  • 1 bottle stout beer
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • 1/2 tbsp red pepper flakes
  • 1 tsp cumin
  • 2 tbsp hot sauce (optional)
  1. Heat oil in large pot over medium heat.  Add onion and garlic, and saute until softened.  Add spices and hot sauce (optional), and stir for 30-60 seconds.
  2. Add beer, and cook for about 8 minutes until the beer has reduced.
  3. Add diced tomatoes and tomato sauce, and salt/pepper to taste.  Bring to simmer, and reduce heat to medium low to cook for approximately 20 minutes to thicken.  Be sure to leave the lid off while cooking, and stir occasionally.
  4. Drain and rinse beans and corn, and add to the pot.  Bring chili back to a simmer, and cook for about 5 more minutes.  Season more to your preference as needed.
  5. Top with your favorite toppings, like Greek yogurt, avocado, cheese, hot sauce… the options are endless!

Trust me… it’s so yummy!  Feel free to adjust to your liking – you can easily make it more or less spicy, add in some other favorite veggies {like bell peppers or zucchini} or even add quinoa.  Enjoy!

vegetarian-chili

Pizza Monkey Bread

November 9, 2015

pizza-monkey-bread

For a long time I have been pretty obsessed with the idea of Monkey Bread.  There is something so wonderful about pulling apart delicious bites of sweet or savory bread that’s filled with goodness.  When I saw this video for a pizza version of Monkey Bread a few weeks ago, I knew I needed to try this recipe right away!  Who doesn’t love the idea of pull-apart bread that is filled with your favorite pizza toppings?!  It was easy, and so delicious!  Plus, you can easily modify to make it fit your ideal pizza preferences.

Ingredients:

  • 2 cans of biscuits
  • Preferred pizza toppings {I used chopped onion, red pepper and banana pepper.  You could easily add pepperoni or your choice of meat}
  • 1 package of mozzarella cheese
  • 1/2 cup parmesan cheese

Tear each biscuit in half. Fill with toppings and mozzarella cheese. Cover the filling with the dough evenly to create a ball, and put it in the bundt cake pan. Repeat until all the dough has been used.

Bake for 20-30 mins at 375F until the inside dough has cooked.

Let the bread cool for 10 mins. Take it out of the pan, top with parmesan cheese and serve with marinara sauce and enjoy!

pizza-monkey-bread

pizza-monkey-bread

pizza-monkey-bread

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Perfect Single-Serve Iced Coffee

September 3, 2015


single-serve-iced-coffee

So don’t get me wrong.  I am all about the #TreatYoSelf mentality and think there’s absolutely nothing wrong with treating yourself to your favorite coffee {iced & black for me, please!}.  Even so, there was a point a few weeks ago where I realized I was spending waaaay too much on my morning coffee! I drink iced coffee year round.  I mean, there’s like a 5 minute window with hot drinks where you can actually drink them before they get lukewarm and yucky – no thanks!  I have a perfectly good single-serve coffee maker in my apartment that wasn’t getting much lovin’, so I set out to master the perfect iced coffee from the Keurig.  After lots of trial and error, I’ve figured out the perfect recipe for single-serve iced coffee, saving you time, money & trips to the coffee shop!

SAMSUNG CSC

SAMSUNG CSC

First, pick out a dark roast coffee K-Cup to use in your single-serve coffee maker.  A few of my favorites are the Starbucks Café Verona, Caribou Mahogany Roast or the Trader Joe’s Italian Dark Roast coffee pods.  Next, make sure your coffee maker has multiple water settings {most do}.  You will want to use a dark roast coffee pod over the smallest brew size.  Fill your glass full with ice, insert your dark roast K-Cup and press the smallest brew button to start the machine.  By brewing such a dark roast over a small brew size, you are basically making an extremely strong small batch of coffee that when watered down slightly by the ice will make the perfect strength of iced coffee.

Now comes the fun part – spicing up your iced coffee with your fixings!  My must-haves are a splash of almond milk and Born Sweet® Zing™ Zero Calorie Stevia Sweetener.  Zing™ Zero Calorie Stevia Sweetener has no artificial ingredients or funny aftertaste.  I usually find that a half packet is the perfect amount for me, but definitely adjust based on your coffee preferences!  Even better?  You can get a free sample of Zing Stevia Sweetener – you read that right, free!

So fill me in – how do you like your coffee?!  Sweetened?  Black?  Lots and lots of almond milk?  Let me know in the comments below, and if you have any favorite types of coffee then share, please! :)

SAMSUNG CSC
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

Baked Funfetti Donuts

August 14, 2015

baked-funfetti-donuts

If you follow my Instagram then you are aware of my donut obsession.  Seriously, they are just way too cute, so it was only a matter of time before I decided to tackle making my own!  I was hoping to go a little healthier {relatively…} so I went for baked rather than deep fried, and substituted some ingredients for healthy alternatives like stevia, greek yogurt and almond milk.  Any effort to make myself feel better, right?!

First, I found a donut baking mold and then scoured the internet for a baked donut recipe that was easy and looked delish.  Luckily, I found this recipe and obviously was a little too excited about the idea of baked funfetti donuts.  I mean, any excuse for rainbow sprinkles is something I want to take advantage of!  They were super easy to whip up, and although I slightly overcooked them they turned out delicious and adorable!  I even did a glaze on them – Betty Crocker much? ;)

baked-funfetti-donuts

baked-funfetti-donuts

baked-funfetti-donuts

baked-funfettip-donuts

 

Be sure to let me know if you try this recipe – baked funfetti donuts would make the perfect weekend breakfast {and full of sprinkles and colors}!  Bon appetite!

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