Easy Crock-Pot Chili

Easy Crock-Pot Chili
3 cans of beans (any beans you like, I prefer Organic Black Beans, Red Kidney Beans, or Pinto Beans, but any beans will do) (NOT Baked Beans though)

1 can meat (can use beanless chili, organic shredded chicken, etc) - SKIP this if you want a Vegetarian chili.

1 can Organic diced roasted tomato (or Rotelle)

1 can organic tomato sauce (14 oz or larger is best, but not the HUGE can)

1 cup water (I use the tomato can for this, helps get all the sauce out)

2 tsp salt

1 tbsp crushed garlic - (or can use 2 tsp garlic powder)

1 tbsp cumin
1 tsp cayenne pepper or Chili Powder

Other ingredients can be added, depending on what you like in your chili:
1 large can mushrooms (optional)
1 can organic Corn (optional)
1 can diced green chiles

Directions:
Toss all ingredients into crock pot (do not bother draining the cans, just pour it all in there). Stir. Cook on medium heat for 6 hours (stirring every so often), or 8 hours low heat if you will be away from the house. Add more spice if you want it spicier.
Serve.

Optional Garnishes:
Avocado slices
Shredded cheese
Sour Cream (or plain Greek yogurt, kefir)
Bacon Bits

Busy Bees

This month has been nuts with activities. I thought May was challenging, but I didn't know what June would bring.
We've joined a Community Share thing in our neighborhood. Local Farms do a "Farmer's Market" near the post office every week. You pay ahead (depending if you want to pick up your bag of fresh produce once a week or every other week). We did the every-other-week option. This last bag of groceries might actually go bad before I have a chance to cook it all.
We had 3 bags of different salad greens, a huge bunch of rosemary, 2 different types of collards or chard (I can never tell the difference, but whatever they cook the same the way I do it), some turnips, radishes, and farm fresh eggs. I love having the options to cook the different greens. Sometimes I even put the radish leaves mixed in with a salad. Radish leaves have a kick to them. Just warning you, it's a different taste. I like to use a poppyseed or Dorothy Lynch dressing or Red Pepper Vinaigrette on them - tastes better. Usually I like oil and red wine vinegar on my salads with some parmesan, but the radish leaves may not go as well with those flavors.
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I had made up a bowl of salad greens the other night, but we hadn't had a chance to eat them yet, and the greens were definitely getting wilted. So, I dumped them into a skillet with some olive oil/garlic powder/salt/pepper, and wilted them further. Warmed up some leftover rice, and cut up a block of tofu. Lightly fried the tofu in fresh rosemary and parmesan cheese. Dinner was Rice, with wilted greens, and rosemary/parm tofu. Matt liked it. Sweet! I also had a bottle of Balsalmic Vinaigrette in case the mixture needed more flavor. Either way - it was light/healthy/and tasty - AND LOW CARB for me (I didn't have the rice)! yeah!
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My new easy low carb way of cooking, is to make whatever meat sauce/protein thing, and greens/veggies, and then whatever the carb is (typically noodles or rice or bread), I just forgo that, but I still cook some for Matt (since he's not low-carbing). AKA - make spaghetti, but only he gets noodles. At first it's hard not to have a noodle or two, but I don't even miss it now.
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Tonight is Sea Scallops/shrimp/calamari mix in Basil Pesto/Olive Oil (and perhaps some alfredo sauce, haven't decided yet) with Spinach linguine noodles. Only I won't get the noodles of course.
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Busy with photo shoots this week. Deadline for the next Voyeur Mag Issue approaches.

Easter Weekend and Recipe for Teriyaki Sauce

Saturday Night was a nice reunion with our dear White Russian, who had returned from Vegas for a brief break. We dined on Fried Rice and Teriyaki Chicken. This brings me to my recipe for the day.
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How to make Teriyaki Sauce with what's in the kitchen:
Ingredients needed: Soy Sauce, Ground Ginger (from the spice rack), Syrup or Sugar or whatever sweetener you usually cook with if you are low-carb dieting, Sesame Oil or Sesame Seeds.
In Skillet, pour some soy sauce (I used about 2 cups), squeeze in 1/3 cup of Syrup (I used Aunt Jemima's Lite), shake a good tablespoon of ground ginger over this mixture, and a dash of Sesame Oil. Heat to a light simmer, stirring frequently to get the ginger to mix in all the way. Voila! You can add more of a specific ingredient to taste (say if you like it more salty then add more soy, etc).
CAUTION: Soy Sauce has wheat gluten in it, so if you are trying to eat gluten free, then you need to buy specifically labled "gluten-free soy sauce" - I know they don't tell you that up front.
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After dinner, we hung out talking and drinking and just having a good ole time. Matt lit a fire in the fireplace, and it was just a relaxing evening. My sinuses had been acting up that morning, but by the evening time, I was feeling just perfect. I even had a cuban seed cigar. oh yes I would pay for it later, I thought.
But no.
Just before bedtime, I took my generic Zyrtec-D, and drank an "Urban Detox" which is specially formulated to benefit sinus and lung functions.
And guess what?
Function: Urban Detox Drink really works, or the Zyrtec helps it work better, whatever. Anyway I'm sold!
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Easter Sunday was just gorgeous! Sunny with a light breeze, and highs in the 70s. We did a Goldberg's Bagel run, and hung out on the porch/deck almost all day long. Matt and I had the leftover chinese food for lunch, and then for dinner we grilled out. Burgers/Spicy Sausage and sides of broccoli, corn, and potato-au-gratin puffs.
We wound down the evening with a movie "YES man" - Jim Carey. Hysterical! I highly recommend it. We were laughing so hard, I even woke up laughing about it. Great movie!
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Monday's weather is a bit odd. It's raining sideways, it's cold (50s), branches/leaves/debris all over the road, some of the traffic lights are out, but I came to work anyway.

EASY Thai Recipes - a la VSLane

Photo Credit. Craving Thai Food anybody?
Ok I do have a motive, I'm making Thai for my girlfriend Kymry tonight, as she is visiting for dinner. BUT I have some "shortcuts" I use for making Thai food, and I thought what the heck I will share. I am all about EASY cooking.
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Thai - Coconut Soup
1 Can Coconut Milk (lowfat if possible)
1/2 of a bag Kroger, frozen Asian Vegetables (should contain mushrooms, slivered green beans, onions, etc.)
1 Ginger Tea Bag (aka raw ginger in a tea bag - can get this at Trader Joe's usually)
1 Can of Chicken Broth (or Veggie broth if you are vegetarian)
1 healthy spoonful of Thai Curry Paste (I use Green Chili Paste - can find at Kroger, Publix, etc. Usually in the aisle with the Asian sauces etc.)
Soy Sauce (low sodium version to taste)
Lime Juice (to taste)
MEAT (if desired - 1 can tuna, or 1 can chicken, or just leave vegetarian- your choice)

Instructions: Put all the above ingredients into a saucepan (I usually let the ginger teabag hang into the pan, but tie it to the handl eof the pan, so it steeps like regular tea), and simmer on the stove, stirring every so often (to ensure no boiling or burning occurs, you are cooking with MILK afterall - for about 15-20 mins. I like mine thoroughly heated.
WHY is this recipe easier than others? no hunting for real lemongrass and kaffir lime leaves, etc. All the lemongrass/lime leaves/garlic/cardamom/spice/etc is in the Thai Curry paste already. Also, many recipes call for "fish sauce" which is just another version of Soy Sauce anyway. Also since Kroger has all the veggies in one frozen bag anyway, it's easier than cutting them all up from scratch. And who the heck knows the difference anyway? it will taste fresh, since it's frozen and simmers into your soup. I love it!
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Thai Curry over Rice (Quinoa can be used instead of rice)
1 Cup of cooked rice (or more if you want a lot)
1 Can Coconut Milk (lowfat if possible)
1-2 tbsp Olive Oil
MEAT (if desired - 1 can tuna, or 1 can chicken, pre-cooked chicken cubes, or just leave vegetarian- your choice)
Veggies (I use frozen veggies, or a mix of canned and frozen - again your choice - but if you use raw veggies you may want to precook them so they are soft and not too hard)
2 Tbsp Thai CurryPaste (your choice as to which kind - I like to try different ones with different veggies)
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Instructions: Cook rice or quinoa as normal. Set aside but keep warm (or if you can handle it, cook this at the same time as the curry mixture). In large skillet (preferably one that has a lid), add olive oil, then curry paste and meat, cook the paste and meat together in the olive oil for a few minutes on low heat. Do not heat too high, oil will spatter (ug). Gradually, add coconut milk and stir gently. After thoroughly mixed, start adding frozen veggies. Simmer mixture on low heat with lid on (or lid slightly off center to allow some air to escape), until veggies are cooked/hot but firm, etc.
Serve Curry mixture atop rice/quinoa. voila. Tastes just like the restaurant versions.
Abbie's Fave combos:
1) Panang Curry paste with veggie mix of Red & Green bell peppers, baby carrots or carrot slices, spinach leaves or fresh basil leaves, etc.
2) Massaman Curry Paste with veggie mix of potatoes, cashew nuts, avocado slices, spinach leaves, broccoli, cauliflower, carrots, etc.
3) Yellow Curry Paste with green beans, mushrooms, spinach, carrots, etc.
4) Green Curry Paste - green beans, bamboo shoots (can find these canned usually), water chestnuts, etc.
WHY is this recipe easier than others? no hunting for all the ingredients individually that are in the Curry Paste already. Most all the veggies can be found via frozen bag or canned goods anyway, it's easier than cutting them all up from scratch. I love it!
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Thai Iced-Tea
Thai Tea Leaves (or Red Rooibos Chai Tea bags)
Evaporated Milk (or combo of Heavy Whipping Cream & Sugar/Splenda)
Honey
Stevia (or other sugar substitute)

Instructions: Steep tea in saucepan. Sweeten with Stevia & Honey to taste. AKA pretend you're making good old southern sweet tea. Put tea in pitcher or large jar and cover. Refridgerate until cold (aka 2 hrs). I like to leave the teabags IN the tea even while refridgerating.
When ready to serve, pour tea mixture into a glass of ice cubes, and pour healthy serving of Cream or Evaporated Milk over top of the tea. Stir. Add more Stevia if desired.
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Everything turned out great, but I wanted to let you know some things I did in variation:
1) I added Vanilla Caramel Sugar Free Creamer powder into my Thai Tea to get some more vanilla flavor.
2) Discovered that the "Thai Kitchen" brand curry paste is very WEAK compared with the kind I normally buy at the Farmer's Market Store here in Atlanta. So we added a LOT of curry to the food I made for Kymry.
3) I admit I did cook the veggies in the curry mixture too long, so they were softer than I wanted, but the meal overall tasted great. Just texture preference on my part I suppose.
4) For the Coconut soup I didn't have chicken broth or veggie broth, so I just used water, but the soup was a little bit weaker than I would have liked. I will do that next time.