It's too expensive to go out every night in this city, so entertaining at home becomes a must. We love to throw parties, whether sit down or buffet, and finding the perfect
recipe is part of the fun!
Half-Hour Vegetarian Black-Bean Chili
Note: The recipe below serves 4. I doubled it.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- coarse salt and ground pepper
- 1 zucchini, halved lengthwise and thinly sliced crosswise
- 8 baby carrots, thinly sliced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 cans (19 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) crushed tomatoes
- 1 package (10 ounces) frozen corn kernels, thawed
Directions
1. In a heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin (or tour favorite ready-made chili packet instead of chili powder and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.
This can be prepared in advance as chili tastes even better the next day. I served the chili in mason cups (easy to hold since it was a buffet party) next to a Chili Bar. The Chili Bar toppings included: fat free sour cream, low fat sharp shredded cheddar, corn chips, green onion diced, and salt.

Giant Roasted Carrots
Note: I usually cook with baby carrots but have noticed some great looking carrot sticks in the market lately. I bought these (see picture) and they were not only fun to eat, but a huge hit.
Ingredients
- 16 carrots, peeled
- 2 tablespoons olive oil
- coarse salt and ground pepper
Directions1. Preheat over to 400 degrees.
2. Peel carrots and place on a lightly oiled pan. Season and pour a little more oil on top.
3. Cook uncovered for 30 minutes, turning the carrots occasionally. Keep an eye on them so they don't burn but serve them a little crispy for extra flavor.
I forgot to take a picture, but mine looked something like this.Baked Brie with Honey and Almonds on a crusty Baguette
Note: I used dried rosemary but the original recipe called for fresh rosemary.
Ingredients
- 1o ounces brie round, top part of the rind removed
- 1/4 cup honey
- rosemary
- sliced almonds
Directions1. Roast the sliced almonds in the over for 10 minutes or so on 350 degrees. Keep a close eye on them, tossing so they don't burn. This can also be done in a skillet on the stove. Set aside.
2. In a small pot on the stove, heat the honey, rosemary and 4 tsp water over low hear for 15 minutes.
3. Pour honey on the brie. Add roasted almonds on top. Then place brie on a baking sheet at 350 degrees for 8 minutes.
4. Heat and slice baguette.
Voila! Bon Appetite.