Guest Blogging!

Exciting stuff!  My daughter, Erin, is a Blogger over at Fit 4 All.  She is passionate about health, fitness, and helping others.  I’m very proud of her and of the good work she does.

Her contributions to the Fit 4 All blog primarily center around healthy, thrifty food, or “Affordable Fuel.”  She asked me to contribute our favorite chili recipe!  And although this was posted last week(I’m a bit behind), I am so thrilled for this happy honor.😃

Without further delay, here it is:

Mom’s Chili (based on recipe for “Pantry Raid Chili” in “Fresh from the Vegan Slow Cooker” by Robin Robertson(See link below)

Notes – I’ve made this in the slow cooker or atop the stove.  It can take 30 minutes on the stove top, or up to 6 hours on a low setting in the slow cooker.  I do not cook with salt for health reasons, but you can add salt if that is your preference.

1 (24-oz) jar tomato salsa – any kind, I like the chunkier varieties best

2 Tablespoons chili powder

1 teaspoon dried marjoram

½ teaspoon ground cumin

1 Cup (or a little more) water

3 cups cooked beans, or 2(15-oz) cans beans, rinsed and drained.  I mix and match.  I find that black beans plus kidney or pinto beans are an especially nice combination.

1 tablespoon Bragg Liquid Aminos

Freshly ground black pepper

Optional seasonings – salt, a dash of cayenne and/or red pepper flakes(depending on your spiciness preference)

2 Cups frozen corn kernels

Garnishes – avocado, onion, (vegan)sour cream, (vegan) shredded cheese, fresh cilantro

-Combine salsa, chili powder, marjoram, cumin, and water in the slow cooker or soup pot.  Stir to combine.  Add beans and soy sauce, season to taste with pepper and optional seasonings, if using.  Cover – if slow cooking, set on low for 4-6 hours; if stove top, medium/simmer for ½ hour, stirring often.

-The original recipe says to thaw the corn kernels and add to the pot and cook for 10 more minutes.  I’ve done it this way, or just added them frozen at the beginning with the other ingredients and had equally excellent results.  Serve hot, garnish to your liking.  This freezes well and is a wonderful go-to meal all year round.  Add your favorite salad plus some cornbread or tortilla chips for a very satisfying meal.

You can read the full post here.  If you are interested in the cookbook from which my inspiration was derived, you can find it here.  And, find out ways you can help support Fit 4 All here.

It’s snowy up here in the Northeast.  Keep your long johns on!  I’m knitting a blanket right now.  That keeps my lap warm.

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Dreaming of summertime and the GARDEN!

Wendy

 

 

Thurz Day Recipe

Hello there!  And Happy Thurz Day!  Today I am featuring a recipe that I created for a breakfast beverage.  My goal was to pack a lot of nutrition in a drink.  Have a look at the main ingredients:

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The small chunk of root is fresh turmeric.  It is expensive, so I use it sparingly.  The larger root is ginger.  I try to get a little turmeric and ginger every day, usually by putting a small amount of the dried spices in some hot water in the morning.  There is also an assortment of leafy greens – spinach plus two types of kale – blackberries, and a Meyer lemon.  I added a little aloe vera juice and coconut water as well.  Here it is ready to go:

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The color was kind of strange, but here it is blended:

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I tried to get a little artistic.  I like the open blinds in the background and the waving flag.

The recipe:

6 large blackberries

1 Meyer lemon

3/4 cup baby spinach

1 leaf each – curly kale and Tuscan kale

1/4 inch each – peeled, chopped ginger and turmeric roots

1/4 cup aloe vera juice

1/4 cup coconut water

Blend all ingredients in a high-powered blender until smooth and drinkable.  You will feel energized!

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As a P.S. – I wanted to share last night’s dinner plate:

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This includes a falafel burger, tahini sauce, hummus, and babaganoush, and a whole wheat pita – all from Mrs. Green’s Market.  I put the mixed salad together, and the dressing is a simple, home-made lemony dijon vinaigrette.  The cauliflower is oven-roasted with a little olive oil, Mrs. Dash seasoning, and salt and pepper.

It doesn’t have to be complicated or time-consuming to put together a well-balanced, nourishing, vegan meal!

Enjoy your day!

Wendy

 

Avocadorito for Breakfast

Happy Monday!  Here is a typical vegan go-to meal that I can’t seem to get enough of lately…..

For Breakfast, my “Avocadorito:”

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The recipe?  Quite simply:

One ripe avocado, sliced

One whole-grain tortilla(If you haven’t got tortillas or wraps, use whole grain toast and eat as an open-faced sandwich)

Salt, pepper, Mrs. Dash to taste

Lay tortilla flat.  Top with avocado slices and spices.  Roll up burrito-style.  Serve with fresh fruit on the side for a nourishing breakfast.

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This recipe is so quick and easy.  It only takes a couple of minutes to make.  Brewing tea takes longer.

Enjoy your day!

Wendy

More Vegan Adventures

I’ve maintained my Veganism since September 8, 2014.  That isn’t very long, I suppose in the grand scheme of things, but then, for someone who has been an omnivore all her life prior, it feels like quite awhile!

I have found that when I follow a vegan recipe, and everyone in the household likes it, I keep it in my Recipe Archives to be used at any time.  A current family favorite is a carrot-orange soup, from:

http://www.amazon.com/Hannas-Quick-Easy-Vegan-Cookbook-ebook/dp/B00AEUT3GI

Another favorite is:

http://ohsheglows.com/2010/11/16/holiday-soup-for-the-soul/

I tend to change things up a little bit based on my whim and what is available in my kitchen.  I made the carrot-orange soup, for example, without the parsley or orange zest.  Instead, I garnished it with toasted pepitas.  As for the holiday soup, I pureed about 3/4 of it in my blender, then added it back to the soup pot.  This gave it a somewhat creamy, not-too-chunky texture.  And, lo and behold, here is what happened one evening whilst I was making one of the above soups:

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You see, I didn’t realize in enough time that the lid on the blender was not secure.  I  slammed my hand down on it quickly and held it there until the blending cycle finished.  Unfortunately, the damage was done.  It went on the the floor:

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Behind things on the counter top:

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It went on the walls, too, as well as on me and the dog.  I have no photos of that, though.  All I can tell you is that I walked into the room where Joel was resting and he asked me if I threw up on myself.  Ew!

It was a 2-day clean-up.  But the soup was GOOD!

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Winter is the time of year for lots of soup!  It is the ultimate comfort food, at least for me it is!  With the recipes above, you can pack a lot of nutrition into a relatively easy-to-cook dish.  Just be sure to keep your hand on that blender lid to prevent the craziness.

Wendy

“Food Glorious Food”

 

 

 

 

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Above is a sampling of this week’s harvest!  So is below:

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What to do?  Well, first I took some tomatoes, shallots, and parsley and made some salsa:

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Then I got the kale washed, seasoned and ready to make into kale chips:

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After roasting in the oven:

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Then I had to roast some cauliflower.  This had purple tinges:

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Then came the eggplant parmesan:

Before baking:

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After baking:

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Now for the zucchini:

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I recently watched a cooking show that created this marvelous-looking concoction, but I can’t remember all the ingredients used.  I did my best, so here is my version of Some Kind of Zucchini Side Dish-

Zucchini slices, cooked in a little olive oil and fennel seeds(either atop stove or grill)

When cooked to your liking, transfer to a serving plate and top with pesto sauce(which I made with walnuts and had in the refrigerator), a sprinkling of feta cheese, and some kalamata olives.

Enjoy!

Happy eating!  Happy Weekend!

Wendy

Appetizing Harvest

Happy Day after Labor Day!  Over the weekend, we were invited to our dear friends’, Lisa and John’s house.  Remember Lisa’s garden?  Well, as usual, they made a fabulous meal, and I contributed an appetizer from my bounty.  It was a bit of a twist on the tomato-mozzarella-basil recipe that continues to be popular, especially this time of year:

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For the photo, I displayed this on a Depression Glass dish.  (I think Depression glass is so pretty)  Can you find the “secret” ingredient?  Well, look at the bottom layer.  That is a small piece of one of my mammoth zucchinis.  (I keep finding ways to use it out of necessity)  Next, of course, is the traditional basil leaf, then small mozzarella ball, then a half of a Sun sugar cherry tomato.

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I used kale, parsley, and those delightfully Purple String BeansCIMG2467as garnish for the platter.

Here is another view from the top:

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Now for an update!  Remember the little stair banister I was getting ready to paint?  Here it is all finished!

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And since everybody loves a before and after:

BEFORE

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AFTER:

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It looks OH SO MUCH BETTER!  YAY!

What projects are you setting out to accomplish?  Have you completed anything?

Wendy

STELLA!!!

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WHOOPS!!!  I meant BLANCHE!

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I really mean, “blanch.”  I know, I have a silly sense of humor.  But it’s good to have fun and laugh a little, yes?

So…….onto the blanching process……

Wash and trim and possibly cut your beans if you like them cut.  Some folks like them whole, so do it the way you like, of course.  At least cut the stem-end off…..I plunge them into boiling, salted water until they are bright green.(very short amount of time – keep your eye on them)  After that, I drain them and allow to cool enough to handle.  This can be achieved by plunging into ice water for a few seconds.  Then put in freezer-appropriate containers labeled with date.

For a more detailed variation:

http://www.bhg.com/recipes/how-to/preserving-canning/freeze-green-beans/

We love our string beans!

Wendy