I have been a pretty bad blogger lately, I could make a bunch of excuses, but really, I don't have many good ones, and the good ones I do have aren't the reason for my lack of blogging, I've just been lazy. We have been cooking though, still mostly "tried and true" recipes, especially since I found some of the first season's local tomatoes! I went to the Root Cellar the other day to get some local salad greens and saw the table full of gorgeous red delights as soon as I walked in. I made a beeline to them and asked the woman there in disbelief, "Are these local?!?" Indeed they are, from somewhere south of Jefferson City, Missouri. I think they have to have been grown in a greenhouse, but it has been beyond wonderful having local tomatoes again. I was surprised at what a wonderful, rich, tomatoey flavor they have. I should have got a picture of them, but I didn't and we are down to just a couple now any way. And those we will be using very shortly. We also got the above mentioned local salad greens, local shiitake mushrooms, and St. Louis made Dijon-Garlic-Lemon-Balsamic Vinaigrette. It is a mouthful, but it is delicious.
Anyways, we made this chili :blush: a couple of weeks ago. It was seriously tasty and we've enjoyed in by itself, with tortilla chips, on baked potatoes, and even on waffle fries (I've been contemplating tater tots too). Since making chili is a process, I made a huge batch and froze a good portion of it for later use. We've been taking a container of it out of the freezer in the evening, and it'll be ready for dinner the next night, wahoo!
The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms
Super Beany Chili
2 cups dark red kidney beans +, soaked overnight with a dried cayenne pepper *** and a dried New Mexican Chile
1/2 cup pinto beans ****, soaked overnight with a dried cayenne pepper *** and a dried New Mexican Chile
1/2 cup black beans ****, soaked overnight with a dried cayenne pepper *** and a dried New Mexican Chile
1/2 cup Anasazi beans ****, soaked overnight with a dried cayenne pepper *** and a dried New Mexican Chile
2 cans fire roasted crushed tomatoes
2 carrots, peeled and chopped
1 red onion, chopped + (not local)
1 yellow onion, chopped + (not local)
6 cloves of garlic, minced + (not local)
1 green bell pepper, seeded and chopped *** (frozen from last year)
3 Hot Hungarian Wax peppers, cut into rings *** (frozen from last year)
dried cilantro flakes +
chipotle chili powder
1 cup green lentils, rinsed
Soak beans and dried peppers overnight. Drain and rinse the beans and remove the peppers.
Combine beans in a large pot and fill with enough water to cover about two inches. Boil over medium heat for about 2 1/2 hours, covered. Make sure to check the water level occasionally, you may have to add more.
Add the tomatoes, carrots, onion, garlic, peppers, and spices. Simmer covered on medium-low for another two hours. Check the doneness of the beans.
Once the beans are close to being fully cooked, check the spice level and add more if necessary. Add the lentils and simmer for about 40 minutes or until lentils are fully cooked.
This was really yummy chili. I've mentioned before that I had "chili'd Brett out", but it turns out that my chili is generally too volcanically hot for anyone but me. So I don't overdo the spice and I add sriracha, cayenne pepper, dried habaneros, or hot chili garlic sauce to my dishes to achieve my desired spice level.
Well, I've been trying to jump start my pilates routine again. I used to do pilates at least three times a week, and that is saying something for someone who hates exercise. It really made me feel good, I had more energy, more stamina, and I looked, well, a little nicer. I've wanted to get back into it for awhile, so I figured summer and a wedding were pretty good motivation to get started. I also decided I would like to do some "booty exercises" (I am a size 2 girl with a size 4 behind), and get some upper body strength. I have damn strong legs and can carry quite a bit on my back, but the damn 5 lb. weights are almost too much for me. I started my "exercise regimen" yesterday and today I feel like someone ran over me. And I only worked out for about 30 minutes. :-( Now I am off to do pilates, and then probably take a hot bath and hide in my recliner the rest of the evening.
I'll tell you what, the pilates can stay around, but all this strength training, I don't think I will do this very long, I don't want to look all ripped and scary, I just don't want to be one of those bizarre "fat skinny people" anymore.
Oh, woe is me, am I right?
Have a good weekend everyone.
'Til next time!