Drunken Pumpkin Chili

Whenever I present the idea of pumpkin and chili, most people are like…ummm…especially here in the south where they like their chili straight up and spicy! However, I discovered this a few years back, fell in love with it, and have always found it making it for friends and neighbors when trouble falls upon them, such is the case today.

After work I set off to find the ingredients that were budget friendly. This found me in the meat aisle asking other customers what a good price for hamburger was and if I could find a better deal elsewhere since I never buy meat. People are very helpful, I found 2lbs for $4.97! Sorry Bessie!

Then it was off to get some of the important secret ingredients such as the canned pumpkin and my impromptu pumpkin ale which was an experiment for this pot! Good ol’ Trader Joes helped me out and I was carded for probably the third time in my life as I don’t use or drink alcohol other than for cooking

I simmered the chopped onion, garlic, green pepper, and hamburger in all of the ale. At first I thought this might be a mistake since it was rather soupy and my pot was already almost full, but eh, we’d see what would happen.

Then I just dumped everything else in, diced tomatoes with the juice, two cans of kidney beans, pumpkin pie spice, cumin, dash of sea salt, and of course the pumpkin puree! (I also decided to add another can of black beans to thicken it up!)

Num! If you like it spicy, definitely add some chile powder. Then, in the nice fall weather, I let it simmer to let all the flavor meld!

Yup, and some fresh baked cornbread, because what is chili without cornbread? Sorry for the hole in the middle, but when baking for others one must check to see if its done!

And tada!  A delicious bowl of steaming drunken pumpkin chili, with hopefully all the ETOH cooked off Yeah, that’s a butternut squash in the background, it was the most festive gourd I had around. This is the first year I have yet to get to a corn maize or pumpkin farm yet and I have five days left!!! At least I got my chili in, now it’s time to go deliver!

DRUNKEN PUMPKIN CHILI RECIPE:

• 2lbs hamburger
• 1 onion
• 1 green pepper
• 28oz can diced tomatoes, with juice
• 1 bottle pumpkin ale
• 3 cans beans
• 1 can pumpkin puree
• 1/4c sugar
• 1T pumpkin pie spice
• garlic, salt, cumin, chili powder to taste

Brown meat, drain. Brown diced veggies with garlic then mix with meat. Mix together ever

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ything else and let simmer for at least 1.5hrs.

Bread and Bars:Review Time!

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As part of the Foodbuzz Featured Publishers program, I was sent two loaves of some very nummy Natures Pride Bread to try out. This came right before I found out I most likely can’t eat gluten anymore and right after my Dave’s Killer Bread ran out, so timing was perfect!

The bread was quite tasty. I preferred the 12-grain to the whole wheat. I liked the big size and the fluffy texture, and it made a hearty sandwich. I liked the seeds in the 12-grain that added crunch and chew. The only downside I could find was that it was a little more in calories that a usual bread I would buy, but only slightly, and with a little less fiber. If it was on sale compared to my usual bread though, I would buy it. It also has no HFS or artificial preservatives.

THANK YOU NATURES PRIDE!

 

My other power packed package was from VEGA! You all know how much I love them! If it wasn’t for their smoothie powder, I would seriously not be walking right now, so I was very excited to try these bars!

The WHOLEFOOD VIBRANCY BARS will be coming in three flavors: Chocolate Decadence, Green Synergy, and I ate the other flavor before I read the package, so SURPRISE! (DOH!)

I really wanted to like these bars, but they were so-so. I loved the texture, loved the ingredients-they are plant based, and you can pronounce everything, and love the nutrition balance. They balanced my energy and hunger levels and had a great texture (loved the addition of the chia seed.) The flavors were just iffy, and they would have to grow on you, the chocolate didn’t do it for me at all. My friend and I both liked the other two bar though!

Will I be getting more when they come out? Probably. They have more protein than a Larabar more iron, and they really are a nutrient powerhouse.

Thank you VEGA!

Boo! I’m back!

I apologize for the hiatus, things have been a bit crazy. I have a lot of respect for those who can keep up with blogging amidst extremely busy lives, crisis, and the sorts. I’m not sure if I’m one of those, I also don’t have the advanced technology in my blessed possession to help me along either so it’s just not quite as easy.

I haven’t been lazy while away. My treatments have just left me pretty sick and sapped of all energy and it’s all I can do to keep my daily life running. However, I have been keeping up on all of your wonderful blogs, THANK YOU!!! And, doing some healthy research reading!!

As well as some blog and tech research reading! I really want to learn CSS, XHTML, and learn how to design web pages. I also have been trying to learn a bit more about freelancing and have been reading parts of Escape from a Cubicle Nation which is pretty good, I’d suggest picking it up from your library!

I tend to have this thing with my mailbox and don’t like to check it all the time, usually because its full of not so fun mail like more meds and more test…BLECH! But then…

I have been blessed to receive some very fun mail too! I received this awesome orange planner and memo notebook from RHODIA to try.  I have been a diehard Moleskin user for years, but I am also a huge fan of orange. I liked the notebook because I small books with an elastic band, it also had a great little pocket in the back for notes, cards, etc which I tend to use quite often.  The cover is very durable, which covers need to be in my Mary Poppins of a purse, but despite my love of orange, I do see it showing its wear quite easily. However, I am pleased thus far.

The planner I am finding so so. I am missing the little pocket that Moleskin’s have and the cover isn’t quite as durable. It also didn’t have the previous year in it, which I know is odd, but I need that at times :p I also tend to be more of the 15 month planner girls, but I’m still giving it a shot.

    So one of the other reasons for my absent blogging, is because my system hasn’t been able to handle much, thus my foods have been rather bland and boring However, here is one of my better meals of a bean and veggie combo with some newly found gluten free cornbread! Yup, I may be going completely vegan and gluten-free all at the same time, how is that for a transition. I know many of you have done it, and I don’t mind it all that much, though the GF part is quite a bit more challenging.

Thank you all so much for your blogs, they are wonderful and entertaining, I am so impressed by each and every one of you!! You encourage me with your strength, smiles, and how you strive to make the most out of each day!

Reach boldly for the miracle. God knows your gifts, your hindrances, and the condition you’re in at every moment.

Not around cause I’m meeting some heroes!

First I really need to apologize for my lack in blogging these past few weeks. A lot of craziness is going on in my life, from health, stress, emotions, work, everything just decides to hit all at once.

Some of you may know I’ve been getting some treatment done at the new cancer hospital that has finally opened up at UNC. It is beautiful, and better yet the same employees are still there. These employees remember your name, your interests, and always take the time to sit and visit with you. They have hearts of gold and are filled with compassion.

This is one of my favorite nurses I have met during my time here, Jerome. He always knows what to say, “good day?” “bad day” and we go from there. We share funny stories, he make sure you have a warm blanket, but he wants to know YOU, not just what you’re there for.

I brought all the nursing staff some crazy popcorn, cause when you get stressed you can get the munchies :p

I have also met some amazing patients here. These people are fighting for their lives. I watched a woman graduate from chemo, as the staff all came out with their clappers and a certificate for her. They also didn’t forget another patients 50’th bday complete with candles and cupcakes. I hope he sees 51, i truly do. These people are brave, they take each day as it comes and on the good days, try to live it to its fullest.

There is so much I want to express, but for now I have to stop here, time for my own tubes to come out!

CARPE DIEM!

Chef Tasting at the Farmers Market!

I have been really homesick for Seattle lately. One of my favorite things to go to on Saturdays was the cook-off they would have at the local University farmers market. Local “top chefs” would come, shop the market, and then right there, cook up one or two dishes. It was fun to watch, learn, and of course, taste!

I read that some local chefs were going to do something similar at the Carroboro farmers market down here in NC. I dragged my friend out of bed and took her to one of her first markets! I was a bit disappointed to find that they didn’t do the live cook-off, but was happily satisfied when I got to taste 7 exquisite dishes all made with ingredients that were surrounding me!

The line was clear out into the square, but luckily we had gotten there early. We squeezed right in and got to watch this guy frying his fresh okra in cornmeal which was perfect!

  Most of the dishes were savory, but these warm biscuits with a sweet and cinnamon apple compote hit the spot. I wanted to take about three more :p

These beans were my favorite. The sample served was actually just the beans, the plate was for looks :p They were done by a local Carrboro deli, Neal’s Deli.

Slow Roasted Broad Beans by Matt and Sheila Neal

• 5lb broad beans, rinsed, trimmed and cut into bite sized pieces
• 1c garlic, peeled and thinly sliced
• 4c onion
• 3 med sized tomatoes grated
• 1T granulated sugar
• 1tsp pepper
• 1/2tsp red pepper flakes
• 2T kosher salt
• 6 bay leaves
• 2 cups water
• 1C EVOO

Preheat oven to 350. Combine all ingredients in roasting pan. Cover beans with parchment paper. Then cover the pan with a tight fitting lid or foil. Cook for 2 hrs, stirring every half hr. Serve hot or at room temp. Best served next day.

This was some fancy mac n’ cheese thing…the mushrooms were good but I  wasn’t all the impressed.

Now this was also quite tasty, however, I believe it unfortunately confirmed my allergy to mushrooms. This was Market Moussaka with Local Goat. Chef Ricky Moore from local Glasshalfull, which I have heard praises of was the brains behind this, as well as those tasty cinnamon biscuits, and I think I just may have to venture to his restaurant  This recipe is really long, but I do have it, so if you want to cook yourself up some goat and eggplant, let me know

I came home with some fresh rainbow butter beans to add to some of my dishes for the week which I hounded out after tasting the dish by Neal’s Deli! I’ve cooked half of them up tonight and put the other half in the freezer. My friend got some local zucchini, a pecan pie which she loved, and did an exposure exercise of eating samples because she freaks out about germs YEAH FOR COURAGE!!

“The choice is up to you. It can either be “Good morning, God!” or “Good God-morning!”

Kitchen Sink Salads

Salads are a wonderful and easy throw together meal to have for lunch in the middle of the day because they can usually keep you pretty satiated, it’s easy to hit all the food groups, they’re crunch and fun to eat, and you can be creative!

I’ve lately been having what I call “kitchen sink” salads where I look at what’s left in my fridge, what leftovers I had, do a tastebud check in, and toss my bowl together. One rule, they always have to be colorful!

This one was a sweet and crunch salad complimented with a bit of tart goat cheese over some mixed greens. I loved the raspberries and cinnamon pecans. I only needed a light balsamic because there was so much else going on, SCRUMPTIOUS!

This was the big green blob salad. It had greens, nuts, some left over veggies, blogged with guacamole!! NUMMBERS, i had been missing my guac so I dumped some on, no need for any other dressing here!

Hello 4th of July salad in September! I had a small mix of berries to use up so those went in with some more greens, tomatoes, and rice cheese. A bit of Annie’s light honey mustard and my taste buds were satisfied!

  This was definitely left over time, but it came out great! Sprouts, greens, leftover roasted cauliflower, pickles, rice cheese, and a few almonds, I loved this one! I also topped it with some Annie’s honey mustard.

Salads can be quick and fun, no excuse not to pack to work, and not necessarily the need to perfectly cut up your veggies either. You don’t need a recipe, you are the artist! Play around with combos, you might find that something that may sound really weird tastes quite excellent!

**FNF suggestion: I love to save some of my juice pulp to add some salad crunch as well!!

Have a super Tuesday!

Wash your Decaf!

If you haven’t noticed by now, I work in coffee. I have worked in the business for over six years, grew up in the coffee capital of Seattle, WA, and had the luck to work with and be trained by five different roasting companies. One undergoes training for each different bean because every coffee is so unique it will pull differently from the machine, has different cremas, flavors, and lots of other nerdy coffee talk. Nonetheless, I loved it because I got to learn a little more from each one! (Not to mention, taste some really good coffee!)

I have worked for both major companies and some smaller ones, but I love seeking out different coffees and tasting them for what they truly are. So I figured we’d do a little coffee talk. My early morning comrade coworker and I have noticed and increase in the requests for decaf or half-caf coffees lately, and I’ve noticed the talk of decaf amidst the blog world, so I thought I’d start with the explanation of the best decaf method out there, which is the Swiss Water Decaffeinated Processing method.

Often, coffee companies use a chemical called methylene chloride to strip caffeine from the beans. While this process is believed to be safe to consumers, it does deprive the beans of some natural flavors. It also leaves a chemical residue. Although, what is commonly known as the Swiss water processing method, costs a bit more, companies who care about providing a high quality bean will invest in it for their customers.

Simply stated, the process involves the following:

• Steaming
  This opens the beans’ pores, making them responsive to the solvent that will remove the caffeine.

• Drawing
  After steaming, a coffee solids-rich solvent is introduced to draw the caffeine out of the coffee. Water is used as the all natural solvent. Because the water has already absorbed soluble solids from a batch of green coffee that is discarded to start the decaffeination solution, it leaves most of those important flavor-imparting solids intact resulting in a pleasantly intense decaffeinated coffee.
  • Water (H₂O)
    Water is the solvent of choice. Water is used to remove caffeine from the bulk of the beans allowing us to preserve nearly 100% of the coffee’s original flavors.

Swiss water decaf had this spiffy chart: (they also have a cool little video)

 

Some well known companies that use this process are:

• Caribou Coffee
• Stumptown Coffee (okay, some of you may not have heard of them, but they are by far my favorite coffee I have tasted thus far!)
• Starbucks Coffee

Some interesting decaf facts:

• Decaf coffee can still have between 2-6mg caffeine
• Excessive caffeine intake has been linked to decreased bone density, earlier menopause, elevated stress levels, and decreased absorption of minerals

Now, on the other end of the spectrum, there are also benefits of caffeinated coffee. I think what the world has to learn, especially Americans, is that it’s all about proper portion sizes. Stay tuned!

Follow the pants!

If you can recall I posted about the blogging pants a few weeks ago. Well, it took me awhile to save my tips up for postage, but they have finally begun their journey. Heather from Hangry Pants was the first recipient, and she is currently seeking nominees for the next. I have also begun a special page so you can follow their journey and see what crazy happenings might go on in these pants!

Get a Green Monster T-Shirt!!!

Dara aka Raven has done it again! I had this crazy little slogan go thorugh my head a few months ago, but lack in illustrative capabilities, and Dara came through. A local friend is offering to print these awesome t-shirts for people at a very low cost to you all depending on who is interested! These would make great running shirts, holiday gifts, fun shirt for the wardrobe, etc. I love things that have meaning to me and make a statement.

So here is the logo:

The front would read “i’m not a monster…”

an on the back is where we will probably put “i just eat them for breakfast!”

What do you guys think??

Toil, Toil, more on Oils!

So yesterday we talked about the magnificent coconut oil which is making a comeback. Today, we will go over some more traditional oils that you most likely already have in your kitchen.

Canola Oil-is actually said to have the best fatty acid profile compared to other oils in that it is low in saturated fats, high in monosaturated fats, and high in omega-3’s. However, the smoke point is fairly low and has been shown to have an increase risk in lung cancer. Thus, it is best to use at low and medium temperatures. Canola oil doesn’t impart much flavor into a dish so it is good for stir fry’s, marinades, and dishes that one wants to add a lot of spices with. Canola oil also does not have a very long shelf life and can go rancid, so make sure to replace it often or buy in small bottles if you don’t use a lot.

Olive Oil-One can find this lovely oil for as little as $3 and can get as pricey as an expensive bottle of wine. It is high in antioxidants and phytochemicals that have been shown to reduce cancer. You can freeze olive oil to increase storage life. Olive oil is best used uncooked in salad dressings, dips, or sauces. You should avoid using it at high heat.

Flax Oil-Flaxseed Oil has been gaining popularity over the recent years. It is high in Omega 3’s and Essential Fatty Acids which benefit our health in a variety of ways. The ALA component of flax is one to highlight because of it’s crucial benefit to brain development, stress and depression relief, mental acuity, and memory benefits. It has also been linked to decreasing cancer risk, preventing circulatory problems, and is beneficial for your skin, hair, nails, as well as reducing cholesterol. All in all, its a super-oil! Flax oil should be stored in the refrigerator to prevent rancidity, and one should not consume more then 1T daily. I’ve used it in salad dressings and loved the nutty flavor it imparts into the food. You can also use it in baking and replace it like butter. If you cook with flax, things may tend to brown quicker.

Hemp Oil-Hemp oil is another super oil with similar properties to flax but even more wonderful EFA’s in it’s makeup. It also has a nutty flavor and should be kept refrigerated. Don’t be scared by it’s very green appearance and hemp is full of nutritional goodness! It is wonderful and salad dressing dips, adding a jumpstart to a smoothie, drizzling over other dishes, and I’ve even used it in some live sunburger recipes, but you will taste it’s flavor. A unique property of hemp oil is that it contains all essential amino acids as well. Note that you should not use hemp oil for frying.  It can also be applied directly to your skin for nourishment and moisturizing!

Alright kids, go get nourishing your beautiful bodies both inside and out with some wonderful EFA’s! Clean out those old oils if you think they may have become rancid, this was actually something I didn’t know (at least about canola). Hehe, I thought fat lasted forever :p Have a wonderful weekend!

What is your favorite oil? How do you use it? Does using oil ever scare you? Recipes???