Got your attention, didn’t I? I’ve posted a link to the Debbie Meyer green bags under my Shortcuts and Resources menu. These bags really work! They keep fruits and vegetables and all my greens fresh for at least 7-10 days longer than when I wasn’t using them. I also keep a blue ball in each of my crispers and fruit drawers in the fridge.
Using these green bags will definitely help keep your squashes and zucchini and broccoli, and all your root vegetables really fresh for much longer.
We had a beautiful weekend in Chicago. As I watched Roger put on his corduroy coat for the first time this season, I got a flash of warm soups, stews and chili! There’s nothing better on a crisp, new fall day than the smell of delicious vegetables, beans, potatoes and seasonings all basking in the warmth of my crockpot. I don’t have a fancy crockpot. In fact, we bought our $30 Rival model about 6 years ago. It’s seen everything from beef to chicken, and lots of pork. Since last year, however, the crockpot is happily housing only whole grains, legumes, colorful vegetables and occasional tofu pieces. Without the use of oil, clean up is a pleasure.
Here’s the chili recipe I made last Sunday, which we ate with chorizo seitan and mushroom stuffed potatoes as we watched the Bears battle the Steelers. We also had to tune in the St. Louis Cardinals game to root them to victory. Those of you who know us, understand this!
CROCKPOT CHILI AND LOADED POTATO
I often write my food thoughts on the chalkboard in our kitchen; mainly, so I don’t forget anything, but I also think it’s fun to have a menu board for Roger.
Makes 6-8 cups
Prep time: 15 minutes
Cook time: 3-5 hours
6 cups soup stock or 15 cubes of your homemade frozen stock
2 Tblsp. tomato paste
1 can diced tomatoes (or 4 fresh diced plum tomatoes)
1-1/2 cups black beans or any of your faves!
12 oz. can black soybeans (no salt)
2 large carrots, sliced into 1/2 in. pieces
1 large red pepper, sliced into 1/2 in. pieces
1-1/2 cups frozen okra pieces
1/2 cup chopped onions
1 cup corn (I used a whole cob and sliced off the corn, but frozen is fine!)
1/8 cup diced jalapeño chilis
1/2 tsp. ground cumin
1/8 tsp. chili powder
1/2 tsp. Spike Natural salt-free seasoning
1/8 cup balsamic or other sweet vinegar
Options: 1 medium sweet potato, chopped into 1/2 in. pieces
2 large kale stalks, stripped and chopped
Turn crock pot on high. Pour soup stock or frozen cubes into crock pot. Then, the tomato paste goes in and stir it until thoroughly dissolved.
Add all the other vegetables, including the diced tomatoes.
Add all the seasonings and vinegar. Stir all to combine.
Cover and cook on high for 2 hours, then turn down to medium and let cook for another 2-3 hours.
Prep time: 10 minutes
Cook time: 45-50 minutes
1 large baked potato
8-12 oz. roughly chopped shitake or any mushroom of your choice
4-5 oz. of chorizo seitan, diced
Heat oven to 400. Place washed potato on middle rack (or a piece of foil under it). Bake until tender. Cut in half lengthwise and scoop potato out, creating a well in each half.
In saute pan or your stovetop grill, heat mushrooms and chorizo seitan until cooked thru, and mushrooms are soft. You may need to add small amounts of water to keep it all from sticking.
Pile that goodness into your potato ‘wells’ and pour on some of the juice from your chili pot. Or, pile the chili right on top! I added the sweet potato and kale to my bowl and Roger ate his without.
Eat for your Life!