A new year. A new plan.


For 2011, after struggling to come up with a singular New Years Resolution for ourselves, we decided to do break down our ideas and goals and do each of them for a set period of time. We started on January 3rd with "Not Eating Out" for 36.5 days and set out to keep the momentum going over the entire year. What we found throughout that process though, was the easier, less collaborative they got, the harder it was to keep, and the easier they were to let go. We SO enjoyed everyday of our toughest challenges - and this year, having reflected on what worked and what didn't- we've decided to bring back our favorites- push ourselves by doing less longer and keeping each other motivated along the way...


So, for 2012, please join us on our new adventure and wild ride that will be 50 days.

Sunday, January 8, 2012

Brrrrr- Chili Time!

There are few things I enjoy more in the winter than snuggling up next to an ultra-competitive game of Settlers of Catan and enjoying a hot bowl of fresh chili over Forbidden rice to close out a week. Fortunately, for us, even though we worked a full day Saturday, we were still able to close out our week in such fashion (nerdy? oh yes. But oh so fun!)

For those new of our blog and cooking, one of my very favorite gems of the grain world is Forbidden Rice. If you haven't cooked with it or tried it yet- it's a must- incredibly delicious and healthy. Actually, take a minute to read my blog post on the history of it and cooking with it from last year. All of the same information and insights still apply - only double- since I have only grown in my love and devotion to it since my initial post.

So, for last night's chili- we brought out the works- forbidden rice, home made re-hydrated beans and all of our favorite spices- set out the Settlers board and went to town!

Recipe and pic posted below- and if you need support in any of the following- eating/making Forbidden rice, consuming hot chili or playing Settlers of Catan- you know who to turn to :o)

Ingredients:
  • 1 large onion, chopped
  • 2 Tbs. olive oil
  • 3 cloves garlic, minced
  • 1 chipotle chile in adobo sauce, drained and minced
  • 2 8-oz. pkgs. firm tofu, crumbled
  • 3 Tbs. tomato paste
  • 2 tsp. smoked paprika
  • 2 tsp. dried oregano
  • 2 tsp. chili powder
  • 15-oz. black beans
  • 15-oz kidney beans
  • 15-oz pinto beans
  • 1 cup chopped carrots
  • 15-oz fire roasted crushed tomatoes
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. vegan Worcestershire sauce
Preparation:

1. Heat oil in Dutch oven or deep pot over medium-high heat. Add onion, and sauté 7 to 10 minutes, or until beginning to brown, stirring often. Add garlic and chipotle chile, and sauté 1 minute more. Stir in tofu, tomato paste, paprika, oregano, chili powder, and 1 cup water; cook 3 to 4 minutes, stirring occasionally.

2. Add beans, carrots, tamari, tomatoes and Worcestershire sauce. Cover, and reduce heat to medium-low. Simmer 1 hour, or until carrots are tender.

3. Play Catan and Enjoy!!
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2 comments:

  1. WilmaJanuary 11, 2012 at 10:10 AM

    Linking to the older Forbidden Rice post is especially fun because it creates a flip-book effect of "pictures of Jess holding a pot in her kitchen." :)

    ReplyDelete
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