Slow-cooker chili

Holy cow, I've finally done it! The worst food photo ever seen by human eyes!

Hearty, filling and warm, this is the easiest thing to make in the world. All you need is a few ingredients, a slow cooker, 15 minutes to prep the stuff and 6 hours to let it cook by itself. And you will be happy. SO HAPPY.

Ingredients
2 tbsp chili powder (make your own or buy it ready-made. I suspect the ready-made stuff is full of food colouring and stuff, though)
1 large can (about 3 cups) tomato sauce
1 bay leaf
1 can kidney beans, or whatever beans you like. Rinsed and drained
1 onion, diced
1 lb meat. I used ground pork but you can use whatever you like.
salt to taste
hot sauce/peppers
Optional: any diced up veggies.

Let's do it!
Put your slow cooker to medium and throw in the chili powder, tomato sauce, bay leaf and beans. Stir it together.

In a pan, saute the onions in a bit of oil until they're translucent. Transfer to the slow cooker.

In the same pan, brown the meat and transfer to the slow cooker (drain it out first if you don't like fat in your food.)

This is a good time to add any other veggies you want to put in there. Chili is a great way to use up leftover veggies or meat provided they don't have a ton of other spices/flavours in them.

Let it cook while you do something else for a few hours. You know, like your job.

Taste, add salt. This recipe isn't very spicy since I made it with my entire family in mind. If you like spicy, you can add some fresh chili peppers when you're putting everything in the slow cooker.

Lainey-Style Beefaroni

Sometimes I crave the garbage-food of my youth (okay... early 20s). The problem is, since I'm allergic to dairy, I can't just pick up a can of Chef Boyardee and go to town on it. No, I have to MAKE it. So what is normally a 3 minute convenience food for many becomes an hour-long process0 for me, just to satisfy that one little craving.

Enter, Lainey-Style Beefaroni. All the gooey goodness/badness, none of the dairy, and somewhat less preservatives.

Ingredients
Tomato sauce
1/2 lb. ground beef
1/2 package Daiya mozzarella shreds
4 cups or so of cooked Kraft Dinner macaroni noodles, substitute with good pasta if you want.
Bread crumbs

Let's do it!
Brown the ground beef in a skillet and drain. Add to the tomato sauce and simmer while making the pasta.

A note on the pasta: The reason why I have KD macaroni in the house is because my friend came over, planning on dropping off a bunch of food at the grocery store in the donation box. The grocery store didn't have a donation box for some reason, so he ended up leaving it at my house. I noticed that the KD was past its expiry date, meaning they probably wouldn't take it. So I threw out all the seasoning packs and put all the noodles into a plastic container to cook myself. I use these noodles every time I want some garbagey pasta.

Put the pasta in an oven-proof dish with most of the Daiya and the meat sauce. Mix well.

Top with a thin layer of breadcrumbs and the rest of the Daiya.

Place in the oven (or toaster oven) on broil for about 20 minutes. You don't NEED to do this, but I like having some crispy portions to the otherwise soft mess that is this dish.

This isn't nearly as garbagey as the canned stuff, but the processed taste of the Daiya cheese mixed with the beef and tomato sauce hits the right spot for me.

Vegan kale lasagna

Thanks to a Mother's Day family bbq (and let's face it, laziness), I've been eating leftovers for the past 2 days, therefore no new posts. Now that mom's delicious noodle salad (a post for later when I attempt it) is all gone, I'm back in full force.

This recipe is a variation of Chow's Winter Greens Lasagna. It was such a hit among the non-vegetarians at my friend, Steph's dad's 60th birthday, I had to try to make a non-dairy version. Seriously, her family, much like my own, doesn't consider it a meal unless 4 different kinds of animal are served. They LOVED this dish. And despite being allergic to dairy, I allowed myself one incredible, luscious bite. So worth the pain. One note on that recipe: if you can eat dairy, make the creme fraiche yourself. It's totally worth it.

Ingredients
4 layers worth of lasagna noodles, cooked to package directions
About 8 cups or so Basic tomato sauce. Actually, err on having more sauce. It'll keep for a few days.
6 cups kale (roughly one bunch)
1/2 tub Tofutti Better Than Cream Cheese
1 package Daiya mozzarella flavoured cheese-like substance
400ml can of coconut milk, shaken vigorously
1 tbsp butter, or vegan substitute for butter (I've tricked my body into accepting butter)
Olive oil
Salt to taste

Let's do it!
Rip the kale leaves from the stems and rinse. Chop finely, or chop in a food processor in batches (which is what I did)

Heat some olive oil in a saucepan and throw in the kale. Sautee until dark, roughly 10 minutes. Yes, I like to cook the ever living crap out of kale, when I do decide to cook it. Add butter, cream cheese and a short pour of coconut milk, roughly 1/4 cup. Stir until the cheese melts. Add enough coconut to make the mixture like a thick batter. If you're using the kind of lasagna noodles you don't precook, add enough milk to make it like a thin batter. Add salt until it's really really good. I added almost 1 tsp. Hey, this is vegan, I didn't say it was HEALTHY. Everything in this is fake except for the kale and tomato sauce.

At this point, you should probably preheat your oven to whatever the lasagna package says you need to put it to.

Ladle a thin layer of tomato sauce on the bottom of a casserole dish. Layer with noodles. Ladle 1/2 the kale mixture and spread flat. Sprinkle on 1/3 of the Daiya and top with more tomato sauce. Repeat this once more, then top with tomato sauce, Daiya, and some coconut milk in a criss cross kind of pattern. Bake to lasagna package instructions.

When the lasagna is done, I like to keep enough for one meal for both of us, then freeze the rest in single serving portions, for those (increasingly common) days when I'm too lazy to cook. It reheats pretty well.

Diagnosis: Delicious!
Holy hell, this lasagna is tasty! If you can't have dairy, and enjoy the taste of Daiya cheese, you will lose it over this.

Chicken and bean tacos/rice

No exaggeration, I got a phone call from my coworker, demanding that I tell her what I was having for lunch, since it smelled so delicious. Let me tell you, it tastes as good as it smells.

Ingredients
1 chicken leg (or big chicken breast, whatever), skin separated and reserved, meat diced
1/2 red onion, diced
1/2 green pepper, diced
1/2 jalapeno pepper, diced
3 garlic cloves chopped
1/2 cup pinto beans
2 tbsp chili powder
3 tbsp chopped cilantro
1 tbsp oil
1/4 cup tomato sauce

cooked rice and/or tortillas

Let's do it!
Mix the meat, chili powder, cilantro, oil and a bit of salt in a bowl and set aside to marinate (in the fridge, preferably)

Heat a pan on medium and put the chicken skin in it. Cook until the fat renders out and you have some oil for frying everything else. (If you're thinking "ew", perhaps you should know that the key to making things delicious is salt and fat. Because you're getting some fat in you, your body will probably register as fuller earlier and for longer.) Throw in the onion, green pepper and jalapeno. Stir fry until soft. At this point, you can take the skin out and toss it. Unless you're a disgusting person like me, in which case you will keep it in to keep the fatty goodness in the meal.

Add the garlic and beans and saute for another few minutes, until the garlic takes on a goldish hue. Apparently cooking the beans longer takes the gassiness out of them. I don't know if this is true, but beans don't seem to result in hilarious gas with me as they seem to do in popular culture.

Add tomato sauce and chicken mixture and saute until the chicken is cooked.

Lunch it up!
If you're me, then you will pour this mixture over some cooked wild and brown rice. If you're my husband, you will wrap it up in a flour tortilla (mixed with rice, maybe? For fibre? Who am I kidding? It's probably going to be processed cheese slices.). Either way, this is a great way to get a ton of veggies in you with the delicious savouriness of meat, without going meat crazy. I had mine with some field greens in balsamic vinegar and oil, just to get the dark leafy green content in.