Wednesday Night Dinner

Winter Root Vegetable Chili (8 servings)

2 Tbs. olive oil

1 onion, chopped

4 cloves of garlic, diced

2 red bell peppers, chopped

1 lbs. carrots, peeled and chopped

1 lbs. parsnips, peeled and chopped

2 Tbs. cumin

2 Tbs. chili powder

salt

1 28 oz. can crushed tomatoes

1 c. water

1 can each: red kidney beans, black beans, chickpeas

1/2 c. barbecue sauce

Put oil in large sauce pan or dutch over and saute onion and garlic, about three minutes. Add red bell pepper, carrot, and parsnip, and saute for 5 minutes. Add cumin and chili powder and cook one minute more.

Season with salt.

Add tomatoes, water, beans (you could use any combination of beans, and corn would be good too) and barbecue sauce and simmer 20 minutes.

Adjust seasoning and serve with sour cream, tortilla chips, corn bread, and red onion relish.

Red Onion Relish

1 red onion

1 bunch cilantro

Juice of 2 limes

pinch of salt

Put everything in food processor and pulse until finely chopped. Serve on top of chili.

Hazel's Gingerbread Cake with Pears

Spray a 9" cake pan that is at least 3" tall.
Melt 4 Tablespoons unsalted butter, pour into the pan, sprinkle 2/3 cup brown sugar on top. Slice and arrange 2 pears on top.

1/2 cup soft butter
2 Tablespoons sugar
1 egg
1 cup dark molasses
1 cup boiling water
2 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon cinnamon
2 Tablespoons candied ginger, chopped
Heat oven to 325 degrees. Mix thoroughly: sugar, soft butter, and egg. Blend in molasses and water. Mix dry ingredients and blend in; beat until smooth. Pour into pan. Bake 45-60 minutes, until center is firm, but before the brown sugar burns. Remove from oven and invert
onto a serving plate. Serve warm or cold with vanilla ice cream or
whipped cream.

Note, Can be made with crisp apples as well, and served with chilled apple sauce mixed with whipped cream.