“Your momma’s so dumb, someone told her that it was chilly out side, and she went out with a bowl and a spoon in her hand!”
…….
Okay, sorry.
I have been trying to use the canned and dried food that I’ve been storing for the armageddon. Here’s the chili that I’ve “winged” yet again, using chickpeas, red beans, and bulgur as majors. I looked at 101 Cookbooks for tips, but just worked it what I had. I’ve been putting lot of carrots in everything, because I am afraid that my vision is getting worse by day. I have no idea if that will help anything at all, but I figure it doesn’t hurt to try. (If by any chance you are reading this and happen to be a doctor, or a nutritionist, please let me know if my efforts are futile, and if so, what I should do instead. Thank you.)
This chili became our meal for a good part of last week, and as they say, it did get better everyday, and each time I found something to add. It was a little sad when I found myself scraping the bottom of the pot toward the last day of its existence.
Speaking of chili, I’d like to finally dedicate a short moment of my time in honor of Ben Ali, the owner of Ben’s Chili Bowl in Washington DC who passed away last month. His chili were some of my first ever, and the best. Having spent my early teen years as a young vegan going to punk rock shows in DC, Ben’s Chili Bowl was the only place to grab warm, vegan friendly grubs after thrashing around the capital late at night. Here’s to you, Mr. Ali.
Canned canellini beans + capers + good olive oil + crushed garlic + cherry tomatoes + s&p. Great on salad, great on toast. No cooking required. Don’t be stingy with the olive oil.
Thank you for feeding me :)
I don’t mean to gross you out, but I just want to state that I really like my boyfriend. He’s making quinoa stuffed delicata squash right now for me because I’ve had an exhausting, crabby day. When we first started dating which was 5 to 50 years ago, he used to make me all kinds of weird, wonderful food all the time, like okra, and beer battered deep fried tofu. Now that I work from home often and he works until late, I’m usually the one that cooks. But even now, he makes me smoothies every morning, and at least 1 meal on weekends, like this one:
It’s rice and beans cooked in coconut milk. This one was actually made because it’s one of those things that can be made in big batches, and kept in the fridge for a few days. This way we don’t have to buy lunch.
- 1 part coconut milk, 1 part veggie broth, and 1 cup rice and beans, 1 or half of chopped poblano or scotch bonnet peppers w/o the seeds.
- Soak black kidney beans overnight, and cook the rice and the liquids with the soaked beans how you’d normally cook rice. Mix in some chopped green onions once it’s cooked. Serve with fresh parsley or cilantro and some avocado.
This was totally delicious. And dinner’s ready now so I’m going to go eat and then sit around and not look at the computer screen all night. Goodnight!
