Silver Palate’s Goodtime Vegetable Chili

Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Silver Palate's Goodtime Vegetable Chili
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Ingredients
Servings: portions
Units:
Instructions
  1. Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
  2. Heat 1/2 cup of the oil in a large skillet over medium heat.
  3. Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
  4. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
  5. Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
  6. Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
  7. Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
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Red Penne

Red Penne
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Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Red Penne
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Rating: 3
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Servings Prep Time
4 Servings 20 Minutes
Servings Prep Time
4 Servings 20 Minutes
Ingredients
For the Pasta
For the Harissa
Servings: Servings
Units:
Instructions
The Harissa Sauce
  1. Prepare your mise en place.
  2. Peel and finely chop the garlic.
  3. Add the oil into a mixing bowl, then add the garlic and spices.
  4. Add the lemon juice, salt and pepper and whisk to combine. Set aside.
The Vegetables
  1. Finley chop the arugula and basil.
  2. Gently crush the almonds using the bottom of a measuring cup or a small sauté pan, and set aside.
  3. Grate the cheese with a box grater or microplane.
The Pasta
  1. Boil the pasta in salted water (enough water to let the pasta freely move around) until al dente. Drain and place in a large mixing bowl.
  2. Drizzle the harissa sauce over the pasta and toss together.
  3. Add the arugula and basil onto the hot pasta.
  4. Sprinkle with cheese and almonds and serve hot. Enjoy!
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Cauliflower and Chickpea Flatbread

Cauliflower and Chickpea Flatbread
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Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Cauliflower and Chickpea Flatbread
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Rating: 5
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A new, healthy twist on pizza that your family will love.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
For the Flatbread
For the Toppings
Servings: servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Preheat oven to 500°F.
The Vegetables
  1. Pour the tomatoes and chickpeas into a strainer to drain away the juice. Set aside the tomatoes and chickpeas only.
  2. Peel the ginger and finely dice.
  3. Thinly slice the onion and break the cauliflower into small pieces.
  4. Heat a sauté pan with the oil on medium high heat.
  5. Add the ginger, onions, salt and pepper and cook until the onions are soft.
  6. Add the tomatoes, chickpeas, and cauliflower.
  7. Add the fennel seeds, turmeric, chili flakes, stir and sauté for 3-4 minutes.
The Flatbread
  1. Roll out each piece of dough into a 10-11 diameter circle-about ¼ inch thick.
  2. Place on a 10-inch pizza pan, gently stretching the dough to cover the entire pan. (Careful not to tear it)
  3. Sprinkle the cheese over each pizza leaving about a ½ inch ring around the edge for a crust.
  4. Pour the cauliflower mixture on top of the cheese and spread evenly.
  5. Bake for 20 minutes or until the edges of the dough is brown and crispy and the cauliflower begins to slightly brown.
  6. Top the pizza with fresh cilantro and parsley leaves.
  7. Cut into 8 pieces and serve hot or at room temperature. Enjoy!
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