End of Summer Chili Pot

I had one of those days last week, where I just didn't know what to make for dinner. I needed something to put on the table, but for the life of me, I couldn't think of anything that sounded appealing. It was Monday, so I was looking for something meatless. Unfortunately, Meatless Monday has sort of become "Pasta Monday" around here, due largely to my lack of planning and creativity. However, I am trying to watch my carbs, so I wanted to do something different.  But what?

I was on the verge of cooking a baked potato for each member of the family and handing it to them plain, but I am not so sure that would do much for my carb concerns!

Luckily, I ran into my friend Kirsten who also happens to get the Abundant Harvest Organics produce box every week, and she suggested that I look up their recipe for End Of Summer Chili Pot. She assured me it would be yummy, and that it would use many of the items in my current box.

I am not usually a huge chili fan, but my husband is. I figured it would be good enough for me, great for him, healthy, chock full of veggies, and far better than a plain potato. As a matter of fact, we went ahead and ate the chili on baked potatoes, but it is certainly good -- and hearty -- enough to stand on its own.

The recipe calls for ground beef or turkey, but I left that out since it was meatless Monday. I added in some beans instead, since I can't quite reconcile the name "chili" with anything that doesn't contain beans. I happened to have some pinto beans in the freezer, but red beans, kidney beans, white beans or black beans would probably do nicely. Use whatever you like... or whatever you have on hand.

I wasn't thrilled about cooking this dish... it just seemed like a good enough dinner idea when I started. I have to say, though, that I ended up loving it!! As a matter of fact, I think I know what we might have for dinner again tonight!

Here is the chili the way I made it:
(Here is the way Abundant Harvest makes it)


1 tablespoon olive oil
1 red onion, chopped
3 cloves garlic, minced
1 zucchini, chopped
1 bell pepper (red or green), chopped
2 jalapenos, seeded and chopped
salt and pepper
kernels cut from 3 ears of corn
2 tbsp. chili powder
1 tbsp. paprika
12 ounces vegetable stock
3 cups diced tomatoes
2 tbsp. shopped fresh thyme
2 cups beans

Heat a large, heavy pot over medium heat. Add oil. When the oil is hot, add the onion, garlic, zucchini, bell pepper and jalapenos. Season with salt and pepper and cook until the vegetables start to soften (about 6-7 minutes). Add the corn, chili powder, and paprika, and cook for another minute or two. Stir in the stock, tomatoes, and thyme, and cook until slightly decreased, about 10 minutes.  Stir in the beans, cook for another couple of minutes, until the beans are heated through.

Serve over a potato or in a bowl. Top with shredded cheese or sour cream if desired.

What's black and white and red all over?

Black and white bean chili, of course!

Although it has been about a million degrees here this week, for some reason my husband requested vegetarian chili for dinner.

So, being the fabulous wife I am, I hopped to it. To be fair, he didn't so much request is as answer my plea for someone else to please just decide what we should eat all week forgoodnesssake.

Come along with me as I take this pile of fresh summer vegetables and turn it into a delicious pot of chili.

This chili contains quinoa, which makes it more filling (and adds all of the healthiness you could ever ask for), as well as two kinds of beans and the veggies. I recommend doubling the recipe... leftovers are almost better than the first round, and it will freeze very well. So you can... you know. Save it. For a rainy day, when the weather actually lends itself to curling up with a nice warm bowl of comfort food.

It cooks all day in a slow cooker, so you really can make it in the summer without slaving over the stove or heating the house too much.

First, mince 2 jalapenos as tiny as you can, and chop up two green onions, half a red onion, half a red bell pepper, half a green bell pepper, and a stalk of celery.

Saute these in about a tablespoon of olive oil for a few minutes, then add the spices:

1 teaspoon cumin
2 teaspoons coriander
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon thyme
1 bay leaf

Continue to cook these together for another minute, and then remove from heat.

Drain and rinse a can of black beans and a can of white (navy) beans, reserving the water from the white beans.

Add enough water to the bean water to make 3 3/4 cups total.

Put the beans, the veggies, the water, 1 cup of tomato paste, and 1/2 cup uncooked quinoa into the crockpot. Cover and cook on low for 6-7 hours.

Just before serving, add 1 tablespoon soy sauce and 1 tablespoon molasses and mix completely.

Serve with shredded cheese and sour cream.

p.s. We went cherry picking this morning and came home with scads of cherries. Cherry week is a-comin'!

just peachy

I just can't get enough of summer! It is beautifully hot around here and I am soaking up the sunshine and the outdoors just as much as I can.

We are eating most meals outdoors, which means: less mopping and sweeping indoors, which means: more time outdoors! It is such a happy cycle.

I am also trying to do most of my cooking outdoors. I love my grill. It makes me happy. The kids are all around me while I cook, doing their busy kid things... riding bikes, kicking a soccer ball, climbing trees.

Today, it was grilled chicken breasts with peach salsa. I think I may have died and gone to heaven.

The salsa is sweet and spicy, tangy and fresh. It livens up the chicken (which I marinated in a simple olive oil and lemon mixture), and makes the meal really unique. As a matter of fact, I am considering buying a whole bushel of peaches and canning some of this stuff with the peppers and mint my husband is growing in our garden. I'll let you know how that idea pans out.

Peach salsa

4 ripe peaches

2-3 Tbsp chopped shallots

1 jalapeno, chopped (stem, seeds and ribs discarded)

Juice of a lemon

2 Tbsp chopped fresh mint

2 Tbsp minced ginger

1 teaspoon sugar

Salt and black pepper to taste

Just chop all the ingredients and stir to combine... at least a couple hours before you are going to eat it, so it has a chance to meld.

(This recipe is my own special little take on the one I found here.)