Reading and writing about fairy tales
Sat down and folded towels, sorted socks
Sort out my desk drawer
Cook oatmeal for breakfast
Read Michael Pollan about fermentation
Chop onions and peppers
Cook chili for supper
Pick jalapenos to make cornbread
Water vegetable garden, herbs, and flowers
Save some tomato seeds for Pop
Tried to fix the ice maker
Made a note to buy some ice trays
Made a grocery list for tomorrow
Find a source to order miso
EASY VEGETARIAN CHILI:2 medium onions, chopped
2 green bell peppers (or 1 green and 1 red), chopped
2-3 cloves garlic, minced
2-3 tablespoons chili powder
1 teaspoon ground cumin
6-12 oz soy veggie crumbles, thawed (optional)
.5 teaspoon salt
.25 teaspoon black pepper
.5 teaspoon sugar
3 small cans (or 2 large cans) tomato sauce
2 cans (15 oz each) diced whole tomatoes, undrained
3 cups cooked kidney beans (or 2 cans, drained and rinsed)
Saute onions in a little oil under tender, about 10 minutes, over low-medium heat. Add peppers and saute until tender. Add garlic, chili powder, cumin, and saute a couple minutes more. Add other ingredients. Simmer at least 30 minutes, preferably a few hours as it will get better with time. Better the second day!
We like this vegetarian, but of course you could use ground meat. If so, brown it first of all, then proceed to add the onions and peppers, etc. I've been making my vegetarian chili for many years, and it is "approved" by non-vegetarians as delicious!
JALAPENO CORNBREAD:
1 large egg, slightly beaten
1 cup yellow cornmeal mix, self-rising
1 8.5 oz can creamed corn
.5 cup milk
1 tablespoon canola oil
.5 cup shredded cheese
2-4 jalapeno peppers, minced
Bake at 450 degrees F for about 30 minutes.
Use more or less jalapenos depending on how hot you like it! I often use two with the seeds and two chopped without the seeds ~ the seeds and white inner membrane are where most of the heat is!
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