And.....we're back!

I apologize for the brief hiatus from posting. I actually got a little vacation time and then did not cook last week due to the weather. Yesterday I finally was able to prepare the accompaniments to the Garlic Lime Marinated Chicken Thighs that I made several weeks ago. I grilled up the chicken with asparagus, which is just coming into season. Remember to grill until just tender, otherwise they will overcook. I also grilled up corn on the cob which we coated in butter and rolled in grated Cotija cheese a la Esperanto in NYC...one of my favorites. This was all served with a simple salad and Rice and Beans, recipe below:

Sweat half an onion diced and 1 clove chopped garlic (in 1 T butter and a splash of oil) until really tender...10 to 15 mintues. Saute with 1 cup cooked brown rice and 1 can of cooked black beans, rinsed. Add 1 t ground cumin and 2 t chili powder. Season with salt and pepper and serve. Delicious and healthy!

We finished up this yummy and light spring meal with a really simple strawberry rhubarb crisp scented with cardamom. This meal was a hit with everyone.

Chili

This recipe is an approximation of how I make my chili. I often play around with ingredients I have on hand and change around the flavors and I encourage you to do the same. That's how you learn to cook! I often make a vegetarian version of this chili at the same time if I am going to have vegetarians over. It is honestly just as good as the meaty version.

Hearty Chili

1 U-link Turkey Kielbasa (this time I used Boulder Chorizo Sausage meat...worked great)
1 onion, chopped
2 garlic cloves, chopped
1 red pepper, chopped
2 T, minced jalapeno
1 zucchini, diced
about 10 cremini mushrooms, sliced
1 sweet potato, diced
1 bunch kale, sliced (or your favorite leafy green)
2 14 oz. cans of diced tomato
2 cans black beans, rinsed
2 cans kidney beans, rinsed
2-3 T ground chili powder
1 T ground cumin
2 T ground coriander
juice of 1 lemon
1-2 cups cooked brown rice (depending how thick you like your chili)
salt and pepper to taste

Cut sausage into 1/2 inch pieces and saute over medium-high heat in a large pot for 5 minutes. Add onions and saute until starting to soften. Add next 6 ingredients and saute for 5-7 minutes. Toss in beans, season with salt and pepper and add dried spices. Give a quick stir and add canned tomatoes with their liquid. If you feel you need more liquid you can add some water here. Toss in greens and stir until everything is mixed evenly. Simmer for 20 minutes over low heat. Add cooked brown rice and simmer for another 30 minutes, stirring occasionally. Before serving, add lemon juice and salt and pepper to taste. It's important to taste here and adjust flavors as you see fit. You can add more spices, juice and/or salt. If the flavor is still lacking in your taste you can add a few tablespoons of your favorite store bought salsa (usually picks the flavor right up...especially in the vegetarian version).

Happy Birthday Anne!

Yesterday, Anne the oldest turned 8. She had a party of about 25 people. We had a snack table or crudites and dips. I made hummus and a healthy ranch-like dip. I was hoping to make guacamole as well but the avocados were not in my favor. The table also had some Boulder Canyon Salt and Pepper chips (a favorite of mine), plenty of Pirate's Booty and Kale Chips.

Following the snacks we had pizza. Plain for the kids and Squash, Caramelized Onion, and Sage for the adults. I have been using Molly Katzen's pizza dough recipe since high school...it is one of the best around...

Molly Katzen's Pizza Dough

We also had chili (vegetarian and "man chili" with spicy chorizo). I will post my healthy chili recipe in the next few days (when I recover for this cold!). I have a friend who has been asking for this recipe for months so she will be pleased! Yes Arielle, I am talking about you....

We actually got a store bought cake so I was off the hook on that front...phew!