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It’s Fall Y’all


Fall is finally here. I know, I know… I haven’t posted since spring but being the ringmaster of this circus I call home has been complete chaos. We’re about 3 weeks into our school year and kids are well into their activities. YaYa (my 12 year old) is actually playing in the band this year (the flute) at the middle school near us. I think it’s pretty dope how they’re letting home schooled kids participate in extra curricular activities.
In other news, my baby sister got married a couple weekends ago so the family and I got to take a road trip to Georgia for that, spent some quality time with my siblings, had our typical dysfunctional family moments and witnessed the beautiful union of my sissy and new brother in law.

Now that we’re back to “real life”…. school, home… kids trying to murder each other ever 9 minutes, I figured I’d start blogging again and admit it, y’all missed me…or whatever. I am super geeked that it is fall. This is definitely my favorite season… Cooler weather, hoodies, bonfires, pumpkin flavored EVERYTHING and of course those fall dishes that just warm you right up. And y’all know I love to cook! 

To start the season off right I had to make my  vegetarian chili. It’s a family fave, just the right amount of spicy and just feels so good. AND, something else dope…I served the chili in little pumpkins, saving the seeds to roast tomorrow. Don’t worry, I’ll post a recipe for that as well. But for now, here’s the vegetarian chili recipe. Hope y’all enjoy, let me know how yours turns out if you make it and/or any adjustments you have made, but not too many adjustments… Don’t be messin up my chili y’all. Oh and don’t forget, most recipes I post are for my family size so half it if you need to.

INGREDIENTS

  • 4 tbs olive oil
  • 2 cups diced red bell pepper
  • 3 cups diced onion
  • 4 tbs minced fresh garlic
  • 5 Serrano peppers (remove seeds or keep them in if you can handle the heat)
  • 2 large zucchini, diced
  • 3 cups diced portobello mushrooms
  • 2 tbs ground cumin
  • 4 tbs chili powder
  • 4 tsp Himalayan pink salt
  • 1 tsp cayenne
  • 8 large tomatoes, diced
  • 3 cups black beans, drained and rinsed if you’re using canned
  • 2 (15 oz) cans of tomato sauce
  • 2 cups vegetable broth

DIRECTIONS

In a large pot heat oil. Add onions, peppers and garlic. Stir while cooking for about 5 minutes (yell upstairs for kids to stop running in the house)

Add mushrooms and zucchini and cook for an additional 10 minutes

Add cumin, chili powder, salt and cayenne and stir until fragrant, about 1 minute ( equivalent to the amount of time it will take kids to destroy everything you cleaned)

Add tomatoes, tomato sauce, beans and vegetable stock. Stir well and bring to a boil (Yell again for kids to stop running in the house)

Reduce heat, and cook for about 30 minutes, stirring occasionally. I also use this to time to occasionally check on kids to make sure they’re all still accounted for, in one piece and breathing. I think they all were.

Remove from heat and add any garnishments you like. We use cilantro, green onions, avocados and plain Greek yogurt.

Retrieve any kids that are in time out and serve over rice!

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White Bean and Kale Soup

 

white bean souop

Sooo….yeah, even though Punxsutawney Phil (which is apparently the groundhog’s name) promised us an early spring we are currently in a blizzard right now. I’m not gonna lie, my feelings are kinda  hurt. I was getting used to 50 degree days and wearing light jackets instead of eskimo gear. But nooooo….apparently God felt that the winter we got wasn’t good enough so we’re getting hit with some last minute crap weather.

As some of y’all may or may not know, I usually make a menu at the beginning of the week (I’ll make a future post about that). It just so happened that what I had planned for tonight’s meal was White Bean and Kale soup. Is that not perfect for this weather? I would say that worked out nicely.

This is a pretty easy meal to make and doesn’t take much time at all so if you’re in a hurry or running late to your PTA meeting this would be perfect. Thankfully, they cancelled after school tutoring for my high schooler and gymnastics for my oldest daughter due to weather so I didn’t really need to rush or anything.

This soup is very warming and packed with tons of protein!

INGREDIENTS

  • 3 tbs olive oil
  • 2 large onions,diced
  • 6 garlic cloves, minced
  • 64 oz veggie broth
  • 6 cups kale, chopped ( I prefer Tuscan but any kale will work)
  • 2 (14.5 oz) cans of diced tomatoes
  • 4 cups cooked cannelini beans (or 2 (14.5 oz) cans drained and rinsed
  • 3 carrots, sliced
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp thyme

DIRECTIONS

In a large pot heat oil on medium high

Add onions and carrots and cook for 5 minutes, stirring

Add tomatoes, kale, then broth and cover pot

Cook for 10 minutes or until kale is tender

Add beans and cook for another 5 minutes

Enjoy!