Daphne Ozs Veggie Chili Recipes

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DAPHNE'S VEGGIE CHILI



Daphne's Veggie Chili image

A longtime favorite of the Oz family. Daphne likes to make it on a Friday and let the flavors mingle and multiply until Sunday. From the cookbook The Chew Food Life Fun.

Provided by Sharon123

Categories     Beans

Time 55m

Yield 8 serving(s)

Number Of Ingredients 22

2 tablespoons canola oil (I use olive oil)
1 large yellow onion, chopped
4 garlic cloves, smashed
2 medium zucchini, sliced and diced
1 (16 ounce) bag corn (frozen or fresh)
2 tablespoons tomato paste
1 (16 ounce) can roasted tomatoes, chopped, with juice
salt
pepper
2 -3 bay leaves
2 tablespoons oregano
1/4 cup chili powder
2 -3 tablespoons cumin
1 -2 chipotle chile in adobo, chopped
2 (15 ounce) cans kidney beans, drained, rinsed
1 (15 ounce) can black beans, drained, rinsed
1 (12 ounce) bottle beer (or sub vegetable broth)
1 cup vegetable stock
cheddar cheese, shredded to serve
avocado, chopped to serve
2 limes to serve, juice
sour cream, to serve

Steps:

  • In a large heavy pot, heat the oil over medium high heat.
  • Add the onion and garlic, and saute until translucent.
  • Add the zucchini and corn, and saute for 5 minutes, stirring occasionally.
  • Add the tomato paste and chopped tomatoes with the juice from the can. Then add the salt, pepper, herbs,and spices.
  • Add 1-2 chopped chipotle peppers and the beans.Stir well.
  • Add the beer(or broth) and the vegetable stock until liquid covers all ingredients in the pot.
  • Bring to a boil, and then reduce heat to medium low. Simmer for 1/2 hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
  • Serve with shredded cheese, chopped avoacado, fresh lime juice and sour cream.
  • Enjoy!

Nutrition Facts : Calories 293.9, Fat 6.4, SaturatedFat 0.8, Sodium 425.9, Carbohydrate 47.6, Fiber 13.7, Sugar 8.9, Protein 13.5

DAPHNE OZ'S VEGGIE CHILI



DAPHNE OZ'S VEGGIE CHILI image

Categories     Vegetable

Yield 8-10

Number Of Ingredients 20

2 tablespoons Canola Oil
4 smashed Cloves of Garlic
1 large Yellow Onion (chopped)
1 bag Corn (frozen or fresh)
2 medium Zucchinis (sliced and diced)
1 16 oz can of Roasted Tomatoes (chopped) and juice from can
2 cans Kidney Beans (drained and rinsed)
1 can Black Beans (drained and rinsed)
1 bottle Beer
1 cup Vegetable Stock
1/4 cup Chili Powder
2-3 tablespoons Cumin
2-3 Bay Leaves
2 tablespoon Oregano
2 Chipotle Pepper in Adobo Sauce (chopped)
Shredded cheddar
Chopped avocado
Fresh lime juice
Sour cream
2 tablespoons tomato paste

Steps:

  • # ingredients 2 tablespoons Canola Oil instructions In a large heavy pot, heat the oil over medium high heat. # step 2 ingredients 4 smashed Cloves of Garlic 1 large Yellow Onion, chopped instructions Add onions, garlic, and sauté until translucent. # step 3 ingredients 1 bag Corn, frozen or fresh 2 medium Zucchinis, sliced and diced instructions Add zucchini and corn and sauté for 5 minutes, stirring occasionally. # step 4 ingredients 1 16 oz can of Roasted Tomatoes, chopped Juice from tomato can Salt to taste Pepper to taste 1/4 cup Chili Powder 2-3 tablespoons Cumin 2-3 Bay Leaves 2 tablespoon Oregano 2 tablespoons tomato paste instructions Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well. # step 5 ingredients 1-2 Chipotle Peppers in Adobo Sauce, chopped 2 cans Kidney Beans, drained and rinsed 1 can Black Beans, drained and rinsed instructions Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well. # step 6 ingredients 1 bottle Beer 1 cup Vegetable Stock instructions Add beer and vegetable stock until liquid covers all ingredients in the pot. # step 7 ingredients Shredded cheddar Chopped avocado Fresh lime juice Sour cream instructions Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste. # step 8 instructions Serve with shredded cheddar, chopped avocado and fresh lime juice. Or sour cream (all are your choice)

DAPHNE OZ'S COCONUT POUND CAKE



Daphne Oz's Coconut Pound Cake image

Saw Daphne make this on The Chew and had to post this recipe for safe keeping. Can't wait to try it!!!

Provided by Kerena

Categories     Dessert

Time 1h15m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 13

4 eggs
2 cups sugar
1 cup unsalted butter
3 cups flour
1/2 teaspoon baking powder
1/2 salt
1 cup buttermilk
1 cup flaked coconut, unsweetened
1 cup pecans, chopped
1/2 water
2 tablespoons salted butter
1 cup sugar
powdered sugar, for dusting

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large bowl, combine eggs, sugar and butter; beat with an electric mixer until light and fluffy, approximately 3 minutes.
  • Combine flour, baking powder and salt in a separate bowl.
  • Add flour mixture to batter alternately with buttermilk, in 3 parts; mix gently until just moistened.
  • Stir in coconut and pecans.
  • Pour batter into a pound cake mold (loaf shaped pan).
  • Bake for 60 minutes or until a knife inserted in the center comes out clean.
  • For the glaze:.
  • Five minutes before cake is finished baking make the glaze.
  • Combine water, butter and sugar in a saucepan and bring to a boil. Reduce heat and cook for 5 minutes.
  • Slowly pour half the syrup over the cake (bottom), invert onto a serving plate and pour remaining syrup over the top.
  • Dust with powdered sugar.
  • Let stand for 10 minutes and eat warm!

Nutrition Facts : Calories 704.4, Fat 33.4, SaturatedFat 16.9, Cholesterol 130.3, Sodium 120.6, Carbohydrate 95.9, Fiber 2.9, Sugar 64.8, Protein 8.7

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