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A Sneak Peek Inside Gwyneth Paltrow’s Cookbook!

EatPost Category - EatEat

Sassy Mama recently had – courtesy of our friends at Bookazinea peek inside Gwyneth Paltrow’s soon-to-be-launched cookbook.

And as Gwyneth is definitely a mother with style, it seemed only right to share a recipe  with you prior to publication.

Although Mario Batali provides the foreword, it is Paltrow’s honoring of her father’s memory that is the heart of the book.

Order from Bookazine.

Vegetarian Chili

“This meal was one of the first I devised especially for my children. My daughter is completely vegetarian (she came to this entirely on her own), so protein from beans and other veggie sources are a big part of her life (and therefore mine). I love this chili because apart from the fact that it contains three different types of beans, it easily becomes one of those “dress-up” meals as I call them—a slight adjustment and they transition simply from tasting good to a kid’s palate to pleasing an adult’s. My kids like this chili with rice,and we grown-ups top it off with a tablespoon of creme fraiche (or yogurt), some chopped scallions and cilantro, and a dash of hot sauce.” — Gwyneth Paltrow

2 tablespoons extra virgin

olive oil

1/2 large yellow onion, peeled and finely diced

1 large carrot, peeled and cut into 1/4-inch dice

1/2 large red bell pepper, seeds and ribs removed, cut into 1/4-inch dice

2 cloves garlic, peeled and minced

3/4 teaspoon mild chili powder

1/2 teaspoon ground cumin

1/4 teaspoon freshly ground

black pepper

1 teaspoon chipotle in adobo

1 – 28-ounce can whole peeled tomatoes with their juice

1/2 cup de Puy lentils (small, dark French lentils that hold their shape well), rinsed and drained

1 – 14-ounce can black beans, rinsed and drained

1 – 14-ounce can kidney beans, rinsed and drained

Big pinch coarse salt

3 tablespoons tomato paste

Heat the olive oil in a medium soup pot over medium heat. Add the onion, carrot, bell pepper, garlic, chili powder, cumin, and black pepper. Cook, stirring, for 15 minutes, or until the vegetables are softened. Add the chipotle and stir to combine.

Turn the heat up to high, add the tomatoes and their juice, crushing them a bit with your wooden spoon, and bring to a boil. Reduce the heat to low and simmer for 40 minutes.

Add the lentils and beans. Fill one 14-ounce can with water and add it to the pot, along with the salt. Bring to a boil, lower the heat, and simmer for 40 minutes.

Stir in the tomato paste and cook for 20 more minutes, or until the lentils are soft and the flavors are melded.

“Have the kids help. This is great to make on the weekend when you may have some extra time. My kids love to participate in the process by rinsing and adding the various kinds of beans, measuring out the spices, and stirring the pot. It keeps in the fridge all week and is great for a super casual?dinner or after-school bite.”

Serves 4 * Active preparation time: 1/2 hour

Total preparation time: 2 hours

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