Tag Archives: lunch

Money Saving Monday–Grain Salads, or “Beets, Part Deux”, otherwise known as “Totally Flaked Last Friday so Here’s a Twofer”

Guys, I’m pooped. In a weeks time I had finals, Mike’s birthday, and my band had two gigs. I’m exhausted.

I had originally planned to get an update with a second beet recipe up on Friday. Well, I didn’t. Sorry. Instead, I was busy baking this monstrosity.

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Delicious, vegan, and soooo, soooo bad for you. The man is worth it though, for sure. When a good man says, “I want a vanilla and chocolate cake mixed together with candy baked in, cookies on top, and sprinkles!” after having cheerfully taken tantrum duty for you after a near death experience (for Olive, not me), you really have no choice but to deliver.

I’m not giving you the recipe, though. I love you guys too much to let you eat that.

Anyway, conveniently enough, the second beet recipe I came up with tied into an important “Money Saving Monday” tip, which I am happy to share with you. Readers, eat more grains!

It’s summer, and salads are light and refreshing. Filling? Not so much. Confession time: I’ve never particularly cared for salads. Sure, I’ll eat an especially tempting one from time to time and I love the ones they serve at restaurants, but at home they just take more effort that I’m usually willing to put in for a side dish and require more produce than I’m willing to part with for an entire meal. I’m more of a “roast,” “steam,” or “grill,” sort of girl, myself. Besides, leaves alone are not tremendously satisfying.

Grain, however, easily solves this problem. You can make a salad out of ANYTHING readers, and I mean, ANYTHING. Have too much rice in your fridge? Make a salad. Dying to figure out what wheat berries taste like? Make a salad. Want a meal in a bowl that lasts you the whole week and won’t require you to so much as toast bread? Make a salad.

Most grains are dirt cheap. A big ol’ bag of rice, wheat berries, or barley costs, at worst, two bucks. At that, you can find a ton of different varieties, and each one has a unique texture. If you’re feeling really fun, check out the bulk food section of Whole Foods (or other natural food store) for a large variety of surprisingly affordable, nutritious whole grains. The recipes can be as simple or complicated as you want them to be.

I chose simple.

Pink Barley Salad
3 beets, roasted in two tbs of olive oil (as per these instructions), chopped into bite sized pieces.
1 cup pearled barley
1/2 or one whole cucumber, diced
1 bell pepper, diced
1 tomato, diced
4 tbs lemon juice, or to taste
1 15 oz can garbanzo beans, drained and rinsed
salt and pepper to taste

Did your reserve the Olive Oil like you did last time?

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Good! You’ll need that!

Ok, this is going to be complicated. I want you to take all the ingredients, including the reserved oil, put them in a bowl, and mix them.

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The result? Beets blend well with the citrus and tomatoes, the peppers add a nice crunchiness, the barley is chewy and just right, it’s a bowl full of awesome nutrition…

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…and it turns bright pink! How cool is that? How cool would it be to bring that to a potluck? “Salad? Oh, you mean the princess salad. Yes, I made that.”

You can feel free to call it princess salad. I won’t judge. It’s the only way I could get Olive to eat it. Truth be told, she thinks she doesn’t like beets. She’ll eat pink food though.

The longer you marinate it, the better it will taste, so feel free to let this sit in your fridge over night, or even for an hour or two, before you start chowing down. Much like revenge, it’s best served cold. It will not, however, kill you.

Happy Monday, readers! I’m going to bed!


Just Beet It

Readers, beets. Beeeeeets. Beets!

Seriously, what the hell do you do with beets?

When my reader/friend, Emily, asked me what to do when she got an extraordinarily large amount of beets from her farm share, I was at a loss. Beets are not things the crunchy house is familiar with. I’ve eaten canned beets before, and they were yummy. I’ve gotten them at salad bars and enjoyed them plenty. That, unfortunately, is the end of my experience with them.

I put Olive to the task of trying to figure them out.

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She had nothing. So I gave it my best shot.

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I poked. I prodded. I became the beet.

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I had nothing.

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The only thing I knew for sure about beets, was that they were root vegetables, so I did what I would with any root veggie and decided to roast them. For science!

(Emily is a science person. She has a lab coat and everything.)

Roasted Beets and Beet Based Vinaigrette
Two Recipes in One!
1 bunch beets (probably about three large beets)
2 tbs + 1/2 tsb Olive Oil
4-6 tbs Balsamic Vinegar
Salt and Pepper to Taste

Preheat oven to 425F.

Wash the beets. If they’re anything like what I got at the store, they will be kind of gross. Once they are clean, cut the tops and bottoms off of them.

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I’ve heard one can eat the green leafy top part. I wasn’t about to risk it though. I had science to complete!

Quarter the beets.

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Take a minute to marvel at how awesome the inside of the beets look.

Throw them in a “roasting pan” (mine is actually just a baking pan 😦 ) and toss them with 2 tbs of oil and salt and pepper.

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The oil is overkill. The reason for that is because I thought it would be cool to use the excess oil as part of a salad vinaigrette. Good news, it was cool! If you only wanted to roast the beets you could get away with much less oil. I’ll talk about that on Friday though (TEASER).

Throw those in the oven for at least 30 minutes, or until a fork goes through them easily. During this time, you may be alerted to strange noises coming from your oven. Here’s a video that will explain: Beets are Loud. They’re easily the noisiest root veggie I’ve ever cooked.

During this time, you can assess how much your kitchen looks like a scene from CSI.

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Oh God, what have I done?

When they come out of the oven, take the beets out of the pan to cool and pour the oil into a bowl. Add the remaining half tablespoon.

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Whisk the oil and the vinegar together and add pepper to taste. Voila, you have salad dressing.

Once the beets are cool, you can peel the skin off with your hands. **A tip: Almost all root veggies peel more easily after cooking. Once they’re soft, the peels just sort of rub off. This includes potatoes!**

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So here’s the thing, you guys almost didn’t get a meal made out of these because THEY’RE DELICIOUS. Olive and I ate half of them while I tried to figure out what to put them on. I actually had to say the words, “Stop eating beets, you are going to ruin your dinner!” To myself, no less. My suggestion to Emily? Just roast these and have them on hand for snacking. My goodness, they are dee-lish!

But, if you’re feeling fancy and in need of your veggies, you can take some spinach, top it with walnuts, sliced strawberries, a handful (…ok, two handfuls) of beets, and drizzle a little vinaigrette over them.

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It is the single fanciest thing I’ve eaten all week. The acidity of the strawberries and vinegar with the odd but wonderful texture of the beet meet together beautifully. I wished I’d had some sliced oranges to throw on top, since I once had an orange and beet salad at a salad bar that was pretty amazing. Sadly, no oranges.

Still, it was super, duper yummy, and an excellent addition to the main course which was…

…um…beans and rice…


Still, I felt pretty darn fancy while I ate the salad. I think that’s worth something, don’t you?

Rain, Rain, Go Away, or at Least Let Me Make it to the Grocery Store

Readers, sorry I haven’t been back sooner. I try to make Wednesday posts most weeks, but to be honest, I was just too excited about the fabulous weather we’ve had. You see, it’s been in the 80’s all week long!

This is a far cry from last Saturday which was cold, wet, and disgusting. It was not even normal “gross” outside, it was Cat in the Hat bad. I felt bad for Olive because I had no idea what to do with our time the entire day. I felt even worse for Mike because he had to go teach in it. I felt relatively fine for me because we had plenty of coffee and tea in the house, but I wasn’t leaving for anything, not even to pick up groceries for our relatively understocked kitchen so I could make my miserable, freezing family something good for dinner. It was gross out there!

Hey guys, I know it is wet, and the sun is not sunny, but I made soup, so shut up cuz’ it’s yummy. *

Note: A thank you must go out to my mother, without whom I would have no basis for how potato soup ought to taste.

Two Potato Soup
2 large russet potatoes, cut into bite sized chunks
1 sweet potato, cut into bite sized chunks
2 carrots, diced
1 Vidalia onion, diced
2 stalks celery, diced
6 cups vegetable broth
2 tbs olive oil, divided
1 tsp minced garlic
2 tsp poultry seasoning
1/2 cup nutritional yeast
1 dash liquid smoke
3/4 cup almond milk

In a large stock pot, cover the potatoes, sweet potatoes, and carrots with broth and bring to a boil. Let boil until the potatoes are very soft.

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While the potatoes are boiling, heat one tablespoon of the oil in the skillet. Add the onions and celery and saute until the onions are translucent.

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Unfortunately, I was out of celery and nothing was going to make me run to the store to pick some up. NOTHING.

Add the garlic to the skillet, and saute for another minute. Set aside.

By this time, the potatoes will be soft, so turn the heat down to medium, and using a slotted spoon remove about 2 cups worth of the chunks. Some carrots and sweet potatoes will get mixed in, it’s not a big deal, so just go with it. Put them in a bowl, and mash the bajeezus out of them.

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Add it back to the pot along with the sauteed onions, celery, and garlic. Stir until the soup has thickened and the blob of mashed potatoes has disappeared (You can, of course, choose to mash a few more potatoes if you want the soup to be super thick, though we thought it was perfect as it was). Add the poultry seasoning, nutritional yeast, liquid smoke, and almond milk. Bring the soup to a simmer and drizzle the remaining tablespoon of oil over the top (this is optional, but delicious).

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Hey, that was easy!

This soup is perfect for gross days because it is so wonderfully warming. It’s comfort food without butter, full of potassium and vitamins, and tons of protein. It is the very best way to eat potatoes, and I love potatoes, so I should know. While it is loosely based on my mother’s recipe (which involved a secret ingredient known as “instant potato flakes”–sorry for ruining the secret, Mom!) and has a similar creaminess, the sweet potato adds a pleasant change of pace to this thick, savory, soup. I really wish Mike hadn’t eaten four bowls of it, because I would have liked seconds.

Oh well, even when it’s gross outside and I don’t have many groceries, I do usually have potatoes.

So I know it is wet, and the sun is not sunny, but soup can bring lots of good fun that is funny. *

*My apologies to Dr. Seuss.

I Really, Really, Really Love Chinese Takeout

I mean it readers, I do! In fact, EVERYONE in this house loves Chinese and would eat it every meal of every day if it weren’t for the penchant of American Chinese cuisine to fry everything. Are there veggies? Yes. Are there nutrients? Yes. Did the tofu soak up it’s weight in grease? Yes.

Some food, such as Indian, I’m willing to splurge on fairly regularly. Part of that has to do with the fact that in Columbus there are two 100% vegetarian Indian restaurants, so while I’m getting some extra oil, they’re very, very clear about what is and isn’t vegan, and I’ve never accidentally ingested meat at any of them. I wish I could say the same for the Chinese restaurants in the area.

Unfortunately, since we aren’t regulars at all of our favorite restaurants (I mean, it’s all you can eat vegan Indian food or a single order of General Tso’s Tofu for the same price, which would YOU pick more often?) they don’t memorize our dietary concerns. Also, sometimes the language barrier is just a little too tricky. I’m almost positive the “vegetable egg roll” I ordered last time had some pork in it. My body paid for that slip up dearly.

Most concerning, however, is Mike. Mike has an anaphylactic reaction to shrimp and other shell fish. Naturally, since we don’t eat anything that used to breathe or move, this isn’t usually a problem unless we’re at a restaurant that also serves seafood. Even then, most of the time a simple, “Hey, he has a shellfish allergy,” is enough to alert the kitchen staff that they need to cook his food on a different surface. No chef in his right mind is going to risk a lawsuit. Luckily, we’ve never had to use the Epipen I keep in my purse.

Sometimes, however, Chinese food can scare us. At least once a waitress has come back and said, “Oh! I forgot, that contains crab meat, but it’s just a little, you can barely taste it.” or “Oh, we cooked that in the same pan as the fried shrimp, but there’s no ACTUAL shrimp, so we’re cool, right?” No, no we are not cool and you’re lucky I don’t strangle you to death right now! Once, the item was nearly in his mouth when she reminded us. Needless to say, we don’t go to that restaurant anymore.

If we ever hoped to have Chinese food again without Mike needing an Epipen (or a defibrillator for the heart attack that waitress gave me), I needed to come up with something just as yummy that we could eat at home. And why not make it super cheap, healthy, and vegan while I’m at it?

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Vegan Fried Rice
4 cups cooked brown rice
1 lb soft tofu
1 12 oz bag of frozen stir fry veggies (you can substitute fresh if you’d like, and you can DEFINITELY add more vegetables if you want! The more the merrier!)
1 tsp Canola Oil
1 tsp garlic
2 tbs lower sodium soy sauce, or tamari
1 tbs sesame oil
1 tbs maple syrup
1 tbs rice (or plain, if you don’t have rice) vinegar
1/4 tsp black pepper
1/4 tsp ginger
pinch of red pepper (optional)

For those of you not familiar with the preparation of soft tofu, you’ll be delighted to find out it’s actually much easier and quicker than firm tofu. Simple drain the water out of the package, take a hunk of the tofu in your hand, and squeeze as much excess liquid as you can out. Repeat with the rest of the tofu, and crumble into a bowl. Tada, you’ve just pressed the tofu.

Heat the canola oil in a large skillet (wok if you have one) over medium high heat. Add the crumbled tofu and saute until heated through (about five minutes). Quite a bit of the excess water will disappear at this time. Add the frozen veggies, and saute until ALL the excess water is gone and the veggies are cooked through.

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While you’re cooking the veggies, whip up the sauce. Whisk together the garlic, soy suace, sesame oil, maple syrup, rice vinegar, ginger, black pepper, and red pepper (if using). Set aside.

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After roughly ten minutes, the veggies will be cooked and look like this:

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Add the rice, reduce the heat to medium, and stir in the sauce.

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Cook for about five more minutes, adjusting spices as you see fit. Perhaps you’d like some more fresh pepper? Or a sprinkle of sesame oil (I could drink that stuff, it’s so yummy. But you shouldn’t because it’s definitely oil!)? Personally, I like a bit more soy sauce, but since Mike does not, I add that privately to my own bowl.

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Yes, it’s as tasty as it looks. I totally didn’t slip pork or shrimp into it, either.

Tada! You now have Mike’s go to order at every Chinese restaurant! The tofu replaces the eggs (I mean it; even the texture is similar) and combined with the veggies makes a complete meal. Plus, it’s tasty!

We still had to put it through the ultimate test, though. I sent it to our resident expert on Asian cuisine for review.

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It’s a hit!

(Please ignore the pile of dirt from our seedlings that’s on our dining room table. It seems to not only be the food/craft/homework area of the house, but the only flat surface that receives a good amount of sunlight.)

Olive devoured her bowl in a matter of minutes, broccoli and all, and asked for seconds. Hooray!

This is easy, cheap, and really good dinner/packed lunch. Try it out the next time you find yourself reaching for a carryout menu. If nothing else, it won’t cost you ten bucks plus delivery, and it certainly won’t be grease soaked or shrimp tainted.

Happy cooking!

Money Saving Monday–Dinner When You Can’t Be Home

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At three fifteen today, Mike came home and found that on the counter. Naturally, he was very confused.

But, before I get into what’s in that pan I’m going to explain why it’s there. Twice a week I’m not home for dinner. Sometimes I’ll have something in the slow cooker, others they’ll reheat something I cooked earlier in the day, and on rare occasion they’ll eat leftovers. Unfortunately, I leave the house at 1:30 PM on those days and won’t be back again until 10PM (since I hit the gym after class, most nights). Sure, it’s only twice a week, but they can’t eat that much slow cooker soup happily, I don’t particularly feel like spending my few free hours preparing a meal I probably won’t get to eat, and Mike usually has thirds of whatever I cooked so we almost never have leftovers. As a result, a lot of the time I leave Mike to fend for himself.

Mike has come up with a few strategies to deal with what has become known as “bad dinner night.” One of them is beans and rice and a steamed whatever vegetable we have on hand. If he’s feeling fancy, he’ll throw some soy sauce on top of it. According to Mike, this is what they eat most nights I’m not home.

Except Olive always rats him out later and tells me that they had what she assumes is “Daddy’s favorite food.”

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This isn’t a picture of their dinner. This is actually a picture of the dinner we had for our two year anniversary. Make of that what you will.

Nice try, Mike.

Don’t get me wrong, as far as fast food goes they could be doing a lot worse than Chipotle. They would also, however, be spending a LOT less, so a solution had to be created if I wasn’t going to spend an hour preparing an entire meal for them and he wasn’t going to spend our life savings (and lifetime quota for sodium) in one quarter.

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I had to get a bit creative.

Obviously, I didn’t have time to prepare much and I didn’t want to leave something simmering on the stove at 1:30 PM for him to come home to and feel obligated to eat that very instant, but I had time to chop some veggies.

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And leave some instructions.

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Naturally, when he got home he was confused.

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But he figured it out.

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I’m sure you probably wouldn’t have had to actually put the spices in a container with the other ingredients, but I know Mike. They had to at least be in the vicinity of his cooking space or he’d have forgotten all about them, instructions or not. This had the added benefit of teaching him a few basic cooking skills without me hovering around the whole time, ready to “save the meal” at any given moment.

For someone who doesn’t cook often a recipe from a cookbook is a giant, foreboding, mess. Half the time they don’t have the insight necessary to know they need to read ahead in the recipe. This way, each ingredient had a number and an instruction and he could literally go from A to B without needing to prepare something. He also didn’t have to blow a gasket trying to remember how to dice carrots. Yes. This is actually a legitimate concern.

Moms (and dads who cook for that matter) have to work, it’s a natural part of life for most people. Even if they don’t, sometimes they just can’t be home. Why shouldn’t their families still eat well when they aren’t able to be there? I see this as a perfect solution for both the kitchen inept spouse and the pizza ordering babysitter. This time I used soup, but I could see this working really well with casseroles and other foods. Put out a container of cooked rice already measured, some spices with instructions, the proper amount of fake cheese, nutritional yeast, veggies, etc, and a dish with the heating instructions written on it, and within a few minutes you have it prepared, and they can have it cooking. Cooperation goes a long way in a busy, crunchy, and broke house. Though it does hurt the hip factor quite a bit.

After ten minutes Mike had this simmering on the stove, with no help from me at all (that would have been cheating, and this was for science!), and you know what? It turned out pretty good.

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Especially with the cornbread I whipped up. (Yes, that’s a teaser.)

What’s that? You want the soup recipe, too? Ugh, you whiners.

Split Pea Soup of Spousal Assistance
1 lb split peas
8 cups vegetable broth
1 dash liquid smoke
2 tsp minced garlic
1 tbs olive oil
1 tsp poultry seasoning (minus the bird, of course)
1 cup carrots, chopped
1/2 a sweet onion, chopped

In the bottom of a large soup pot, heat the oil over medium heat. Add the carrots and onions and saute until the onions are soft. Add the garlic and saute for an additional minute. Add the remaining ingredients and simmer for 1 1/2 to 2 hours, of until peas are soft, mushy, and heavenly.

I promise, you won’t miss the ham, especially since we added some yummy smoke flavor. It tastes like happy.

And now, Mike totally knows how to make it without my help.

I think this is a win for household cooks everywhere, yes?

12:15 PM

It’s the absolute worst time of day if you haven’t had time for a snack mid morning, or lacked the foresight necessary to pack one. I lacked the foresight.

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I’m not sure what Mike’s excuse was.

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It was clear that for either of us to be good parents, sustenance was necessary. Mike, lying starving on the floor, enlisted help.

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She made a pretty good effort, but she’s only a little girl.

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Summoning what little strength he had in his poor, malnourished muscles, he did his best to pull himself along.

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He almost made it, but sadly, salvation lay just out of reach.

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Good grief. Clearly this was up to me.

This was no ordinary hunger. This needed real, heavy, hearty food. I thought long and hard about what various leftovers or sandwich materials we might have on hand but all I could think about was nachos.


But wait! I don’t want fake cheese today! I’m tired of fake cheese! I need nutrients! I need protein! I need to make my own damn nacho sauce!

So I did.

Black Bean Queso

1 cup cooked black beans
1/2 cup diced tomatoes (I used canned)
1/2 cup nutritional yeast
2 tsp soy sauce
1/2 tsp garlic powder
2 tsp chilli powder, more if you want more kick
1/4 tsp cayenne
1/4 cup of water
dash or two of hot sauce

Throw the ingredients in a blender and pulse until smooth. Pour the sauce into a pan.

Ok, so it’s black. I sincerely hope that’s not a problem for you because it’s delicious and will taste delightfully “cheese”-y. Heat the sauce through, adjust spices as necessary:

Yes, this WAS necessary.

and keep warm on low while you prepare your nachos.

Nachos can be as complex or as simple as you like. I could see the sauce being a good dip at parties, or as a snack, but as I said, this was an EXTREME hunger. So I started with a serving of chips (just because I’m hungry doesn’t mean the whole bag is up for grabs. Unless I say so. But today I didn’t say so.):

Added an ample amount of spinach:

Added my delicious queso sauce:

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Threw on some grated carrots. (Sweet potato would have also been delicious.)

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My favorite Salsa:

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And my favorite fruit:

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For fun, see if you can match the other plates to the other members of my household!

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Hmmmm….huge serving, different salsa, spinach used sparingly, heavy on the avocado…I wonder…

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Small serving, refused a green fruit thrown on top, and demanded the same salsa as “Daddy.” Must be Mike’s 🙂

I placed our plates on the table, and within instants they were massacred. It’s amazing someone didn’t lose a finger.

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Yep, everything was all better.
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But don’t worry. I took one last picture before destroying them.

@#%$ you, 12:15 PM!

It Doesn’t Have to be Cold to Get a Little Chili or “Oh God, Why am I Allowed to Title my Posts?”

There is one word that is uttered with an alarming consistency in my kitchen–“Oops.” Actually, that word isn’t “oops” and it’s more like two words, the first being “oh”, but I’m not sure any of your would appreciate the amount of profanity I actually use in my kitchen. I put sailors to shame.

To be honest, guys, I screw up all over the damn place, and it’s usually because I’m forgetful. Take yesterday, for instance. Thanks to my wonderful mother, who took Ollie out to eat after preschool, Mike and I got to go grocery shopping by ourselves before ten o’clock at night for the first time since before we can remember. Readers, it was glorious. We perused all the aisles, filled our cart with produce we’d actually taken the time to consider (as opposed to chucking it in the cart and hoping we need it later) and enjoying our time together. I think it might have counted as date night.

When I came down from my euphoric grocery trip and realized I had to make dinner, I was resigned to make my world famous chili. (State famous…City famous…My friends all really like it…) I got out a few cans of tomatoes from my ample supply. I located a sweet potato, peppers, corn, and a jalapeno pepper. I was out of quinoa, but I had bulgur (and rice would have been fine, too). Oh yes, I had everything I needed. Then I opened the cabinet for some kidney beans. This is what I got.

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How did I go to the grocery store and forget to buy beans? What kind of vegetarian am I???

Furthermore, I was out of liquid smoke. Still. I should definitely start bringing a list when I go shopping.

So, when life hands you lemons, apparently you should try for grape juice.

The Most Adaptable Chili Recipe Ever
2 15 oz cans beans (I recommend kidney or black beans, but apparently, even chick peas work)
2 15 oz cans diced tomatoes in juice
1/4 cup tomato paste
1 bell pepper, diced
1 jalapeno pepper, diced (seeded if you want it less spicy)
1/2 a sweet potato, diced (save that sweet potato! We’ll make something yummy with that later, for sure!)
1 cup corn
1 cup quinoa or other grain (bulgur and barley work great, too)
3 cups vegetable broth
3 cups water
1 tsp garlic powder
3-4 tsp chilli powder
1/4 to 1/2 tsp cayenne
1 tbs cocoa powder
dash or two of liquid smoke

This one is as simple as throwing everything into a pot and bringing it to a simmer (I typically add the grains last). Let it all simmer for about 30 minutes and you have a complete meal in a bowl. It’s delicious!

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As it turned out, the chickpeas weren’t nearly as off putting as I thought they’d be. In fact, the texture they had was lovely! The magical thing about chili is you could literally throw everything from your cabinets in a pot and so long as you added some pepper and a tomato base, you could still call it chili.

Try and tell me that’s not a manly looking bowl of vegan chilli! It’s hearty and wonderful, full of nutrients, filling, and really everything chili ought to be. I like to sprinkle ours with some nutritional yeast (gotta have that b12), and if we have it on hand sometimes I’ll top it with a pinch of vegan cheese.

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I always, always, ALWAYS add extra heat to my bowl. Feel free to get kind of liberal with the cayenne (or hot sauce), to give your bowl that extra “kick you in the face” quality.

If your name is Mike, you’ll eat this with guac and chips and get thirds. Somehow, there will still be leftovers, but not for terribly long.

To my meat eating friends out there–give this a try. You don’t have to worry about pink slime or the quality of your ground beef (which, lets face it, unless you’re shelling out some cash is going to be kind of crappy and have those weird little hard bits in them) and you still get plenty of protein and iron. Besides, this is thicker than any of the MEAT chili I’ve tried. Give it a chance, you can always add some ground beef later.

Anyway, if you’ll excuse me it’s nearly ten, so I must be getting to the grocery store for the beans, liquid smoke, and toothpaste I forgot to pick up yesterday… :-/

Eat up, readers. You’ll need the energy to put up with the grocery store night staff.