two awesome recipes!

[filly]

Ok the first one is one that Mapleshade and Jen (I think) wanted. A friend of mine made me some chocolate cake and it has beets in it. Man was it ever good!
Prep 15 min Total 55 min Makes 9 in cake

Batter:
Nonstick cooking spray
1 c brown sugar
1/4 c canola oil
1 lg egg
2 egg whites
3 oz semi or bittersweet choc melted and cooled
1/2 c beet puree
1/2 lowfat buttermilk
1 t vanilla extract
2 c flour
1 t baking soda
1/4 t of salt

1. Preheat to 350 and spray 9 in pan with cooking spray.
2. In large mixing bowl, beat sugar with oil until creamy. Add whole egg and egg whites, one at a time, beating well after each addition. Beat in melted chocolate, beet puree, buttermilk, and vanillas.
3. Add flour, baking soda, and salt and beat until smooth
4. Pour batter into pan and bake until toothpick comes out clean (35-40 min). Let pan cool for 5 min before turning cake out onto rack.

Second I got from the South Beach recipes:
Chock full of veggies chili
1 t extra virgin olive oil
2 bell peppers any color, chopped,
1 1/2 c chopped mushrooms
2 celery sticks, chopped
3 garlic cloves, minced
1 T chili poweder
1 T dried oregano
1 t ground cumin
1/4 t salt
2 (15 oz) cans of pinto beans (I used navy and canella)
1 (14.5 oz) can of no salt-added diced tomatoes, with juices
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic; cook, stirring, until veggies begin to soften, about 7 min. Add chili powder, oregano, cumin and salt; cook, stirring occasionally, 5 min more.
Add beans and tomatoes with their juices. Bring to a gentle simmer and cook, stirring occasionally, until chili is fragrant and slightly thickened, 25 to 30 min. serve warm
Makes 4 (2-cup) servings.

YUMMMMM!

[adcooper]

filly, those both look really good. I bet the cake is moist and rich, but not too sugary. I've made lots of veggie chili for my hubby. Mushrooms are a nice substitute for meat, if you MUST have chili without beef or pork!

[niaru]

Oooh yum, I'll have to try that chocolate cake. There's this Myra Kornfeld recipe for chocolate mousse cake that I want to try:

9 oz semisweet chocolate
3/4 cup coconut milk
1 Tbsp instant espresso powder
1 Tbsp vanilla extract
5 eggs
6 Tbsp organic cane sugar
1/4 cup almond flour
1Tbsp confectioner sugar for sprinkling

1. Preheat oven to 400 *F. Coat 9-inch springform pan with cooking spray. Wrap bottom and sides of pan in foil. Grind chocolate to coarse meal in food processor.

2. Bring coconut milk to a boil in saucepan. Remove from heat and stir in espresso powder. Pour over chocolate in food processor, and pulse unttil compbined. Transfer chocoalte mixture into bowl.

3. Beat eggs and sugar with electric mixer on high speed 5 mn, or until doubled in volume. Fold eggs, then almond flour into chocolate mixture.

4. Pour batter into prepared pan. Set pan inside roasting pan, and fill roasting pan with 1 inch of hot water. Bake 15 to 20 minutes, or until dry crust forms on top but center is still slightly wobbly. Remove pan from water, and cool on wire rack. Refrigerate 2 hours or overnight to set. Unmold, and sprinkle with confectioners sugar.

Per slice: 184 CAL, 11G total fat, 16G sugars.