Hearty Vegetarian Chili - comfort food

This is a favorite at the farmhouse. We have it almost every week during the winter months. It is super easy to make, fiber-rich, economical, and is great packed in a thermos for lunch. Serve it with organic tortilla chips and a dollop of lowfat sour cream (we are loving the Smart Start sour cream these days) - delicious!

Yield: 8 servings (serving size: 1 cup)

Ingredients
1 tablespoon vegetable oil
2 cups chopped onion
1/2 cup chopped yellow bell pepper
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 (16-ounce) cans stewed tomatoes, undrained
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained

Preparation
Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Nutritional Information
Calories: 257 (9% from fat)
Fat: 2.7g (sat 0.3g,mono 0.5g,poly 1.2g)
Protein: 12.8g
Carbohydrate: 48.8g
Fiber: 14.2g
Cholesterol: 0.0mg
Iron: 4.5mg
Sodium: 876mg
Calcium: 150mg

Cooking Light, DECEMBER 2003

Croque Monsieur - Cooking Light

A few weeks ago I went to see the movie It's Complicated with my mother. If you haven't seen it yet, you have to go. It is hysterical. It reminds me a little of Something's Gotta Give. It made me have a desire to make Croque Monsieur. Here is a wonderful, light recipe that Mr. Farmhouse loved. I used organic ham and Gruyère cheese with truffle mustard - simple and delicious.

Dijon Croque Monsieur
Time: 30 minutes

Ingredients
1 tablespoon whole-grain Dijon mustard
1 tablespoon fat-free mayonnaise
8 (1-ounce) slices Italian bread
6 ounces thinly sliced ham
1 cup (4 ounces) shredded Gruyère cheese
1/4 teaspoon freshly ground black pepper
1/2 cup egg substitute
1/4 cup fat-free milk
Cooking spray

Preparation
1. Combine mustard and mayonnaise in a small bowl. Spread 3/4 teaspoon mustard mixture over each of 4 bread slices; layer each slice with 1 1/2 ounces ham and 1/4 cup cheese. Sprinkle evenly with pepper. Spread 3/4 teaspoon mayonnaise mixture over each remaining bread slice; place, mustard side down, on top of sandwiches.

2. Combine egg substitute and fat-free milk in a shallow dish. Dip both sides of each sandwich into the egg mixture.

3. Heat a large nonstick griddle or skillet over medium heat. Coat pan with cooking spray. Add sandwiches to pan; cook 3 minutes on each side or until lightly browned and cheese melts.

Nutritional Information
Calories: 350
Fat: 11.7g (sat 6.1g,mono 3.1g,poly 0.9g)
Protein: 25.1g
Carbohydrate: 34.6g
Fiber: 1.7g
Cholesterol: 51mg
Iron: 2.8mg
Sodium: 935mg
Calcium: 344mg

Elizabeth Karmel, Cooking Light, JANUARY 2010

Butternut Squash Souffle'

Butternut Squash Souffle'

-3 cups cooked & mashed butternut squash

-1/2 cup sugar
-Dash of salt
-2 eggs beaten
-1/2 stick of butter melted
-1/2 cup of milk
-1 tsp. vanilla

Mix all ingredients together and pour into a casserole dish.

Topping
-1 cup brown sugar
-1 cup chopped pecans
-1/2 cup flour
-1/2 stick melted butter

Mix and sprinkle on top of casserole.
Bake @ 350 for 35 minutes.

Delicious!