Southwest Fritatta

Cleaning out the pantry to avoid going to the grocery store on a really cold day...

5 Eggs
1 Can Diced Tomatoes, strained
1 Can Kidney Beans, rinsed and drained
1 Red Pepper, diced.
1 Shallot
1 clove Garlic
2 TB Butter
2 small Chipotle peppers
1/2 cup grated Parmesan
Seasoning (used Ancho chile powder, herbes de provence, salt & pepper)

Sautee the shallot and garlic, set aside. Preheat oven to 350, heat butter in medium skillet, beat eggs with seasoning and Chipotle, stir in the cheese and other ingredients. Pour into skillet, cook over medium-low heat for 10 minutes, then put in oven and cook until top is no longer runny (15-20 minutes).

We had 2 servings for leftovers (will make a good breakfast), but could easily have eaten a little less and had 3 or 4 leftover servings. Infinitely variable as a fritatta. Also, I toyed with the idea of making this a risotto instead of a fritatta, and that would work just as well with these ingredients... just rice and chicken stock instead of the eggs.

Chili with Chipotle and Chocolate

Last night's dinner was this recipe from the December issue of Cooking Light... Makes tons of leftovers; we probably have four good portions left. There's a good half-hour of ingredient prep here, but, the actual cooking is pretty easy. Variations that might work are Green Peppers instead of red, fresh tomatoes rather than canned, and other meat than turkey. Also to try: replace the chicken stock with a bottle of beer.