“What you are will show in what you do.” ~ Thomas Edison
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
It’s hard to believe it is already State Fair time… that means the end of summer! We followed our tradition of spending opening day with our son’s family and grandkids. This year was a perfect day… 70s with a light breeze and just enough fluffy clouds to keep it from being too hot and sunny.
RECIPE OF THE WEEK
Temperatures have been feeling more fall-like, and I got a craving for my long-time favorite vegetable chili… so here it is! I usually make it in a crock pot.
MY FAVORITE VEGETABLE CHILI
from The New Basics Cookbook by Julee Rosso & Sheila Lukins
CHILI
- 3/4 cup olive oil
- 2 zucchini, cut into 1/2-inch dice (I use 5-6 small zucchini to give more ‘meaty’ texture)
- 2 onions, cut into 1/2-inch dice
- 4 cloves garlic, finely chopped
- 2 large red bell peppers, cored and cut into 1/4-inch dice
- 1 can (35 ounces) Italian plum tomatoes, with their juice (I can no longer find this size, I use 28 oz and more fresh tomatoes)
- 1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice (I use 1 3/4 – 2 pounds)
- 2 tablespoons good-quality chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon fennel seeds
- 1/2 cup chopped fresh Italian (flat-leaf) parsley
- 1 cup canned dark red kidney beans, drained (15 ounce can)
- 1 cup canned chick-peas (garbanzos), drained (15 ounce can)
- 1/2 cup chopped fresh dill
- 2 tablespoons fresh lemon juice
SERVING GARNISH
- 1 cup sour cream
- 2 cups shredded Monterey Jack cheese
- 4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal
Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven. (I use a large crockpot and enough zucchini to make a generous layer covering the bottom.)
Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic and bell peppers. Saute until just wilted, about 10 minutes. Add the mixture, including skillet oil, to the ‘chili pot’.
If using crock pot, add the remaining ingredients and cook on high for 4 hours or low for 6-8 hours.
If cooking on the stove top, add everything except beans, dill and lemon juice and cook, uncovered and stirring often, for 30 minutes. Add remaining ingredients and cook for another 15 minutes.
