Feeling Hot, Hot Hot

A vegetarian chili that packs heat is sure to make your tastebuds dance.  Light on ingredients but big on flavor, this chili is really easy and makes enough to last several meals (or you can freeze some for later of course). A side of cornbread helps to balance out the mesquite and heat while rounding out the meal a bit.  Cue flashing warning sign: if you do not like super spicy foods, I would highly recommend that you follow the notes below the recipe so you are able to actually enjoy this dish.

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1 medium-large sweet potato, peeled and diced

1 large onion, diced

4 cloves garlic, minced

2 tablespoons chili powder

4 teaspoons ground cumin

½ can of chipotle peppers in adobo sauce (plus extra sauce in can)

1/4 teaspoon salt

2 1/2 cups water

2 15-ounce cans black beans, rinsed

1 14-ounce can diced tomatoes (I like the fire-roasted for more flavor)

4 teaspoons lime juice

Heat oil in a Dutch oven over medium-high heat. Add sweet potato and onion and cook, stirring often, until the onion is beginning to soften, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, for 30 seconds. Add water and bring to a simmer.

Cover, reduce heat to maintain a gentle simmer and cook until the sweet potato is tender, 10 to 12 minutes.

Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat and simmer until slightly reduced, about 5 minutes. Remove from heat.

Spicy notes: Instead of the canned peppers, you could try 1/2 teaspoon ground chipotle like the original recipe called for.  To make it much less spicy, you can also completely omit the ground chipotle or canned chipotle peppers.  Additionally, you can put one canned pepper into the mix instead of several (and omit the sauce).  

Adapted from EatingWell

Let the countdown begin!

With just over a week to go until the Jason Wu debut at Target, excitement is building. This video popped up online and is not only absolutely adorable but also lets you see some of the pieces as well .  One of my favorite parts of this collaboration is the mischievous feline named Milu who apparently designed everything.  When February 5th marks such an exciting day, who needs the Superbowl?

Courtesy of Fashionista.com

Cozy Quiche

Quiche is our go-to every few weeks to use leftover eggs as well as random ingredients in the fridge.  I didn't have to get too creative this time around as I happened upon a fantastic recipe in the NY Times magazine: bacon and apple quiche.  Not only does it contain flavorful bacon and sweet apples, it also has blue cheese in it and was one of the tastier quiches I've made.  Needless to say, it was eaten pretty quickly! P.S. the scent of bacon and apples cooking in the apartment was definitely an added bonus.

8-10 slices of bacon

2 large apples (I used Fuji), cored and chopped

Salt

Freshly ground black pepper

1 tsp rosemary

¼ cup crumbled blue cheese

4 eggs at room temperature

1 cup cream

Pie crust (I recommend the refrigerated Pillsbury)

Fry the bacon in a large, deep skillet over medium heat, then remove from pan. Cool on paper towels and then chop.

Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples.  Add a pinch of salt, pepper and 1 tsp of rosemary.  With the heat on medium, cook the apples, stirring frequently, until it is soft and lightly browned.  This will take about 15 minutes.

Spread the apples onto the crust then distribute bacon and cheese evenly as well. 

In a mixing bowl, whisk together the eggs and cream.  Pour this into the pie shell over the other ingredients.

Bake for 30-40 minutes or until almost firm (to test put a toothpick in the middle and make sure it comes out clean). 

Note: make sure to follow the pie crust instructions to ensure it doesn’t burn and cover it at the recommended time.

Adapted from the New York Times magazine

Valentines from Valentino

Valentine's Day is still a few weeks away, but romance is already in the air at the Valentino Spring 2012 Couture show.  Full of feminine frocks with floral and sheer elements, this collection can be described as nothing less than lovely.  My favorite pieces below are definitely for the girlie-girl in all of us, but there are a few more modern all-white pieces as well in the collection.  Sigh, there's nothing like a beautiful love letter to fashion from a couture house.

See the full Spring 2012 Valentino Couture Show at Style.com

All photos from Style.com

Someday My Prints Will Come

I love the effect of mixing different patterns and prints to create a fabulous outfit.  Unfortunately, it's not that easy to pull off a great one without a lot of forethought.  I stumbled upon two dresses that play off that same idea but in a more conservative, wearable way.  Try the TopShop flower print dress now and throw on the Twelfth St. polka dot once spring rolls around.  Whether you create your own print ensemble or try one of these shortcuts, be sure to mix it up for a fresh spin.

Flower Patch Dress at TopShop

Twelfth St. by Cynthia Vincent Print Racer Back Flounce Dress (at Shopbop)