cookies · soup

Foggy Day Chili & Two Cookies

Lazy Sundays are best enjoyed when it’s foggy outside. Once I got my grocery shopping out of the way, I felt entitled to lay on the couch all day watching Mystery Diners, briefly migrating to my bed to take an hour and a half nap. Somewhere in there I managed to find time to make a pot of chili. Being too lazy to commit to and follow a recipe, naturally, I relied on my instincts to create this batch. Tasting as you go is all it takes.

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Seeing as how I tasted as I went, blindly grabbing spices, chopping up vegetables and pouring in liquids, this is more of a chili ingredient suggestion list than a real recipe. Everyone has taste buds – you can be your own chili connoisseur! Alanna came over to sit at my kitchen table and chat over big bowls of foggy day chili, reminding me not to sweat Monday until it’s Monday…make your Sunday nights count. Cheers!

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Foggy Day Chili Suggestion List

2 cloves garlic, minced
1 yellow onion, diced
2 tablespoons olive oil
1 bell pepper, diced
1 spinach and fontina chicken sausage, diced
handful broccoli and carrot slaw
1/2 bunch kale, roughly chopped
1 can corn, rinsed
1 can kidney beans, rinsed
1 can cannellini beans, rinsed
1 can diced tomatoes
1/2 cup pumpkin puree
1/2 cup white wine
2-3 cups vegetable or chicken broth
1/2 lemon, juiced
garlic powder
chili powder (2+ tablespoons)
cinnamon
cayenne
red pepper flakes
salt and pepper
parmesan cheese
avocado slices
Greek yogurt

In a large pot, sauté garlic, onion and bell pepper for a few minutes to soften. Add in remaining ingredients in sequence, stirring as you go and allowing to cook down briefly before adding next ingredient. Finally – taste, taste, taste. Add ingredients to adjust flavor as desired. Simmer away for 15-20 minutes. Top with avocado, cheese, Greek yogurt, tortilla chips, cilantro etc.

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I saw this recipe on a blog earlier today and was too curious not to try it: Single Serving Chocolate Chip Cookie Recipe. Just right.

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