GF Dilemma

 

Hi everyone. As per my last post you are all aware I am having a stove/oven dilemma. It seems that the circuit breaker to our stove kept breaking. So....after $53 for a new breaker, which by the way cost only $13 last year, plus a $100 electrician service fee, the stove was okay for about four hours, then the breaker broke again!!!!!

Deciding to no longer invest in the electrical part since we were having no luck, we decided to have the electrical line to the stove disconnected (in case it was defective) and have a gas line installed. Thank goodness we have a gas furnace and the main line is about three feet away from the placement for our new gas stove. 

I must admit I haven’t cooked on a gas stove in many years, well since I was a teenager to be exact, but my husband suggested the change since we were having such issues with the electric stove. One thing I am really looking forward to is being able to possibly can foods on the gas range. It also has an air fryer built in the oven, with which I will get to try my hand at some new air fryer recipes. I have never bought an air fryer as our counter space is limited.

With that being said.... the new stove will not arrive until September 1st....UGH! I guess that will limit my baking recipes to share until then, but I do have a few others lined up to share that doesn't use an oven. I have been cooking on a hot plate the past week but It's definitely not what I am use to. It means everything needs to be made in one pan, unless I want some things to get cold or have to be reheated in the microwave while waiting on something else to cook. Of course, there is always the good ole crockpot to rely on in times such as these too. Which is what I will be doing today. I will be using the hot plate for the first part of the recipe then switching over to my crock pot for the remaining cook time. 

I can already smell the aromas from the kitchen as it cooks and am really enjoying my "ME" time as it does so. Crock pots can really be a lifesaver when our lives are hectic. You just need to find the right recipes! For those of you who are trying to limit meat in your diet this is a good starter recipe as its Vegetarian. Don’t have a crock pot? No worries...go to the Amazon link to the right of the page for everything you might need. As always, hope you enjoy.

Sharon

 

Spicy Vegetarian Chili:

Ingredients/ Serves 8

2 T olive oil

1 1/2 cups chopped yellow onion

1 cup chopped red bell pepper (I prefer orange for the milder taste)

2 T minced fresh garlic

1 medium zucchini, diced

2 cups frozen corn

5 large portobello mushrooms, stemmed, cleaned, and cubed

2 T chili powder, less if preferred

1 T ground cumin

1 1/2 teas salt

1/4 teas cayenne pepper

2 (15 oz cans low salt diced tomatoes

2 (15 oz cans low salt black beans

1 (15 oz can low sodium tomato sauce

2 cups low sodium vegetable stock, or water

1/4 cup chopped fresh cilantro leaves

In a large, heavy pot, heat the oil over a medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 4 to 4 minutes.

Add the softened vegetables to a greased 4-to-6-quart slow cooker. Add all other ingredients, except for the cilantro.

Cover and cook on high for 4 to 6 hours or on low for 8 you 10 hours. Stir in the cilantro before serving.

You may add a dollop of sour cream if desired just before serving. It’s an easy recipe for a busy day. Its filling and taste great served with GF cornbread. That is if you have a working oven:)

Till next time, enjoy!

Sharon