0

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!

Advertisements
0

Burrito Bowls

burrito bowl

So glad we’re nearing the end of the week. Not that the weekends are much less stressful than weekdays but it is a small break. Between band, gymnastics, ballet, homeschooling and co-op it seems like we’re always on the go. And to think that spring is right around the corner so that means the return of tee ball and bowling. Grrrr….. I try not to make it a chore but sometimes dinner seems like an added sport or activity in this house. Somebody is always complaining about what they don’t eat and then I’m trying to keep it affordable and healthy on top of that. The one thing we do all agree on is Mexican food. is I don’t know what it is about this family that just makes us gravitate towards it but we do. At least once a week we have either nachos, tacos, tostadas or fajitas. I mean, for one it’s quick and easy. Second, most meals are very adaptable to a vegetarian diet..and of course excellent with meat as well. The amount of time it takes you to make this will vary depending on if you’re using store bought salsa (or already have some homemade on hand). We go through a lot of salsa so I actually had to make a jar while the beans were cooking. Also, if you have a big family like mine, it will take longer due to all of the little hands that want to “help.” Miss Olivia likes to press the button on the food processor over….and over….and over, and then I have to deal with the constant arguing over who got more stirs. Like, seriously? Why is that even a thing? But, once I’m able to make it through the sibling rivalry, occasional yelling at the cat (and husband), cleaning up 172 “accidental” spills and get dinner on the table it’s FABULOUS!

INGREDIENTS

  • 2 tbs Coconut Oil
  • 2 cups Onions, diced
  • 5 large garlic cloves, minced
  • 2 cups tomatoes, chopped
  • 2 tbs garlic powder
  • 2 tbs oregano
  • 1/2 tsp cayenne pepper
  •  Himalayan pink salt
  • 2 cups of black beans
  • 4 tsp hot sauce
  • 1 cup cilantro, chopped
  • 2 large avocados
  • Juice of half a small lime
  • 1/4 cup water
  • 2 cups long grain brown rice
  • Salsa
  • Green onion, for garnish (optional)

DIRECTIONS

Place rice with 3 cups of water in a medium pot on high and bring to a boil. Once boiling, turn down to simmer, and cover, cooking for 35 minutes or until rice is tender and water is absorbed. Let sit for 10 minutes before serving

While rice is cooking add oil to a large skillet over medium high heat. Stir in onion and garlic and saute for 7-8 minutes, until onions are softened. Stir in chopped tomatoes, garlic powder, oregano, cayenne and about a tsp of the salt. Saute another 5 minutes until the tomatoes are soft

Stir in beans and hot sauce and heat through. Add salt to taste and turn down to low heat until ready to serve

(For the Avocado Lime Sauce) Place remaining minced garlic clove in food processor with pitted and peeled avocado, lime juice, water and 1/2 tsp of salt. Process until nice and creamy

To serve: A couple spoonfuls of rice on the bottom of the bowl, followed by a couple serving spoons full of beans, a big spoon full of salsa and a big spoon full of the avocado sauce. Garnish with green onions and enjoy!!!!

 

 

 

0

Shrimp and Grits

10247250_759916150736175_2858632095708244142_n

Ingredients

  • 3 cups almond milk
  • 1 cup water
  • pink salt to taste
  • black pepper to taste
  • 1 1/2 cups uncooked quick cooking grits
  • 2 tbs olive oil
  • 1 pound peeled deveined large shrimp
  • 1 cup sliced onions
  • 2 cups of grape tomatoes cut in half
  • 2 tsp hot pepper sauce
  • 1 tsp crushed red pepper
  • 1/4 cup green onion strips

1. Combine milk, water, salt, and pepper in a saucepan over medium-high heat. Bring to a simmer; gradually add grits, stirring constantly with a whisk. Reduce heat to medium; cook 4 minutes or until thick, stirring occasionally. Remove from heat; stir in Parmesan cheese.

2. While grits cook, cook shrimp in olive oil in pan; cook 2 minutes on each side or until pink. Remove shrimp from pan. Add white onion to pan; sauté 1 minute. Stir in tomatoes, salt, and black pepper; sauté 2 minutes, stirring occasionally. Add shrimp, pepper sauce, and red pepper; cook 1 minute or until shrimp are heated. Serve over grits; sprinkle with green onions.