Can’t we have Halloween on Saturday night every year??!?!?! My black cat costume attempt wasn’t very ambitious I know. As the night wore on, and my makeup wore off, I resembled more just an OC dumbass too stupid to put her makeup on properly. Most neighbors assumed I just didn’t dress up again.

I always make chili on Halloween. This is the first year though that HH and I are non-meat eaters. It made for many pre-spookfest go rounds; after which both of us are so sick of chili I’m glad we only have it once a year. After much error I came up with the following recipe which taste best made days in advance (just sayin.)

Vegetarian Chili

1/4 cup olive oil

2 cups chopped onions

1 2/3 cups coarsely chopped red bell peppers (about 2 medium)

6 garlic cloves, chopped

2 tablespoons chili powder

2 tablespoons dried basil

2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

2 15- to 16-ounce cans kidney beans, drained, 1/2 cup liquid reserved

1 15-to 16-ounce can black beans, drained

1 16-ounce can tomato sauce with basil and garlic

1 bottle dark beer (negro modelo is what i used)

Chopped fresh cilantro

Sour cream

Grated Monterey Jack cheese

Chopped green onions

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, basil, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, beer and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Like I said best made days in advance. Makes about 4 portions.

Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

I also made what could be the EASIEST salad EVER. I got it from Sunset’s November issue, and it’s perfect for this time of year. The sweet of the pears and maple syrup with the sharp mustard and frisee’ is delicious!! I would also use arugula, but we had some friends who aren’t arugula fans (still evaluating this friendship for that fact alone.) I like using the Asian Pears, and not just because I’m half Japanese (although…….it’s the least you can do, i mean, hello? Hiroshima? Nagasaki? use an effing Japanese pear please,) but they do taste better in this salad. The recipe calls for champagne vinegar, but I didn’t have any so I used white wine vinegar. It also calls for Kosher salt; I didn’t have that either so I wore a Yarmulke while I added sea salt.

Pear Gorgonzola Salad

1/4 cup Champagne Vinegar

1/2 Cup extra-virgin olive oil

1 tbsp maple syrup

1tsp dijon mustard

1tsp kosher salt

2-3 heads frisee, trimmed and leaves separated

2 pears halved and thinly sliced

1 cup pecans toasted

3/4 c crumbled gorgonzola cheese

Whisk together first 5 ingredients. In a large serving bowl, combine lettuce, pears and pecans. Drizzle dressing over salad and toss well to coat. Sprinkle cheese on top and give another quick toss.

Serves 12

Happy Monday! Love, Katie