VEGGIE CHILI

VEGGIE CHILI

Soups and chilis are very popular during the winter season and well some aren't so health friendly.  Beans are a great source of fiber, protein (6 to 7 grams in 1/2 cup) you only get about 100 calories per 1/2 cup, They offer complex carbohydrates (mostly fiber) which can aid in reducing cholesterol.   Beans also offer some B vitamins and thiamin (long cooking times on high heat can cause some vitamin loss) and they also contain minerals like iron, phosphorous, magnesium, manganese, potassium, copper, calcium, and zinc.

You'll love this recipe because it is quick and easy, as well as good for you! You can use as many different

variety of beans you like but this is how I make it.

Here's what you need:

1 can black beans

1 can of garbonzo beans

1 can light kidney beans

1 can of italian style diced tomatoes

1/2 of red onion small diced

1 bell pepper small diced (any color is fine)

1 bay leaf

1 tsp. cumin

1 tsp. ground coriander

1 to 4 tbsp of chili powder (depends on how spicy you want it)

2 pinches of thyme

1/4 cup of lime juice (optional)

Add all ingredients to a 5 quart sauce pan (except for the lime juice)

Bring to a boil and reduce heat to a simmer.   Simmer for 30 to 60 minutes and serve.   If you want to use the lime juice add it now.

You can also make this in a crock pot, cook on low for 2 to 4 hours.

Enjoy!

Jacqui Allen

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HOW TO GET THE BEST START TO A GREAT GARDENING YEAR

veggie garden

There really is a reason why I am bringing this up so early in the year.   Yes in some places the snow hasn't completely melted and that is the case where I live too.   But, it never hurts to be prepared.  You want to decided what to plant now, so you know what to start indoors and what you can plant directly in the garden when the last danger of frost has past.    Let me tell you a story about my utter failure with soybeans.   I decided to grown soybeans last year since we all love them and well.....Have you seen the price of those things?   Since it was a bean and most peas and beans can be sowed directly in the garden after last danger of frost has past, that is what I did.   Well the turn out was like this, because of the long maturation period, by the time the soybeans were ready to produce it was so hot in our state that the plants all but shriveled up and blew away.   Lesson learned: start in house 2 months before all danger of frost has past, that way they can be safely transplanted and the temp will still be cool enough for a good crop.   Now, you can actually do this for a second crop by starting a new batch 6 weeks before fall typically hits your area and transplant when temps have begun to drop, this way you can have a fall batch.

This also works for all peas, beans and salads.   Really any veggies that grow best in cooler temps can be done in 2 crops (two is better than one).   Remember peas,beans and the like can be frozen and you'll have some for the whole winter.

Enjoy!

Jacqui Allen

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5 REASONS TO START PLANNING YOUR GARDEN

Yes I know it seems a little early to start thinking about gardening after all the snow hasn't completely melted in some places.   I am sure you are wondering what this has to do with cooking.   It has everything to do with it, there is nothing like cooking a meal straight from the garden.   But, there are things to take into consideration and here they are:

5:   Some veggies only grow in cooler temperatures so you want to get them started early.   This also means you can have a late spring crop and an late summer crop.   Some of these veggies are salad, peas and beans.

4:   You need to get your garden prepared, composting and tilling.

3:   Some veggies have longer maturing periods (some can take up to 125 days) which means starting them indoors (by mid march at the latest) and transplanting when the soil is ready.

2:   This means spring is coming and bye bye cold weather.

1:   You now have one more project to keep the kids entertained.

Stay tuned for more gardening hints and tips.   Be sure not to miss anything by subscribing to our blog.


Enjoy!

Jacqui Allen

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CHICKEN AND BLACK BEAN QUESADILLA

CHICKEN AND BLACK BEAN QUESADILLA

I threw this together for dinner tonight and it was a keeper.

You'll need:

1 lb. chicken breast cut in 1/4 inch thin strips

1 green pepper sliced in thin strips

1/2 small red onion cut in thin strips

1 pkg. of fajita seasoning

1 can of black beans

1/4 cup water

1 tsp. chicken soup base

1/4 tsp each of onion powder, garlic powder,ground coriander and cumin

4 soft flour tortillas

1/2 pound your favorite cheese

In a sauce pan add black beans, water, soup base and all four spices.   Simmer for 10 minutes and mash with a potato masher to a chuncky paste and set aside.

In a large skillet saute the chicken until cook (about 12 minutes) and set aside in a bowl.   In the same pan saute the pepper and onions until tender ( about 5-8 minutes)   return chicken to pan and fajita season according to package directions.

Toast the tortillas and spread the blackbean mix over 1/2 of the tortilla add the chicken mixture and cheese and fold in half.   Bake in a 375 degree oven for about 15 minutes or until hot and cheese is melted.

Enjoy!

Jacqui Allen

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