“You can’t use up creativity. The more you use, the more you have.” ~ Maya Angelou
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!
We were back at Children’s Theater for the first time in 18 months, when we attended the last show before the COVID-19 shut-down. The excitement of this creative cast was palpable as the show opened. It was a fabulous production! Our granddaughter brought a friend to share the experience. We gladly showed proof of vaccination and wore masks… small price to pay for the privilege of seeing this “goosebump-inducing, gorgeous production that fills the stage and the hearts of everyone who watches it.”
RECIPE OF THE WEEK
I was soooo hungry for vegetable chili this week and decided to search for a new recipe to try. Alas, none compared to my long time favorite which does not have tomato sauce, which I find too thick and sweet… but it does have fresh and canned whole tomatoes, zucchini, red peppers, onions, garlic, dill, parsley, and a wondrous blend of spices. Many thanks to Julee Rosso & Sheila Lukins and their New Basics Cookbook… this one is just too good not to share again!
BEST VEGETABLE CHILI
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.