Sweet Potato and Quinoa Chili

So, as my Mama used to say, it is time to "get back in the swing of things."  Summer is coming to an end! My wonderful vacation in Charleston was just what I needed to transition to this busy time and my time away was fabulous. In Charleston, you can always count on great food, a beautiful beach and amazing weather. But this time, it also included meeting awesome, new people.

Like most of the rest of you, my life is about to become busier, but that is not bad. I am a girl that kinda loves a good routine. For years, I saw patients on a set schedule and taught school at given times. I kinda prosper in that schedule and if nothing else, it makes fun times more appreciated and anticipated.

For me, with that more regular schedule comes more organization and preparedness. Most nights, that includes a lunchbox ready the night before. This recipe is one of my go-to lunch staples!! It is so healthy and full of veggies and protein and it freezes so well!! I also have to note that you will not miss the meat in this chili! It is hearty and delicious! If you are a bit more of a healthy, traditional chili eater (what???) give my Turkey Pumpkin Chili a try. I will admit, I have slipped that one by several chili afficiandos and they had no idea it was good for them! What they don't know.... I won't name names!!

I have to admit, I have been making this recipe for about 3 years and have not shared!  Shhh... Shame on me!!!!  (And some of my vegetarian meals are my most popular!)

Sometimes a girl needs a secret!

Sweet Potato and Quinoa Chili

As usual, I made this recipe in a large quantity and plan on eating some in the next few days, but also will freeze smaller quantities for lunches. This will serve multiple purposes: I have an awesome homemade lunch and I have a built in ice pack! Heat, eat, (check teeth for spinach) and back to work!!!

1 tablespoon olive oil
1 onion, diced

1 hot pepper, diced or one can of chopped chilis

1 green bell pepper, diced

1 yellow or red bell pepper, diced

5 – 6 garlic cloves, pressed

2.5 tablespoons chili powder

2 tablespoon cumin

1 teaspoon dried oregano or a handful of fresh oregano
salt and pepper, to taste

1 can (6 oz) tomato paste

1 can (15 oz)  diced tomatoes or 1 1/2 cup diced fresh tomatoes

4 cups (32 oz) vegetable broth, more as needed

1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained 

1 can (15 oz) garbanzo beans, drained
1 and a half large sweet potato, peeled and diced 

1 cup dry quinoa

A bag of fresh spinach or large bunch of kale, washed and chopped

In large pot, heat oil over medium heat. Add onions all peppers, cook until soft (about 7 – 10 minutes). Add garlic, cook for another minute or so. Add the tomato paste, chili powder, cumin, oregano, cook for 2 more minutes stirring constantly. Add tomatoes, broth, beans and sweet potato, stir until combined. Add quinoa, bring to a boil, reduce heat, cover slightly ajar and cook for 30 -35 minutes, stirring often as this may stick. At this time, add spinach or kale and cook until wilted. No more than 5 minutes. Chili is ready when sweet potatoes are tender and greens are soft. Add additional water if chili is too thick for your liking. This chili is great right after it is finished or you can use in later in multiple ways. As I stated, I like to freeze individual portions for lunches. I have also used it as a side dish with fish or chicken.

Ham Barley Soup

Who is C-O-L-D?? I am, but as a lot of you already know, I am always cold. I have the perfect solution to beat the cold and this crappy weather- my Gram H's Ham Barley Soup. This is a recipe that I have loved since I was a little girl. My Gram H. knew that my little sister and I loved this soup (as well as her fabulous spaghetti.) When we would go to my grandparent's house in the winter for a weekend sleep over, she would make this for us.  It was the best possible food to eat after spending the day outside playing in the snowy Pennsylvania weather. I can still see her standing by the stove stirring the pot of soup in between hands of our favorite card game, Kings on the Corner.

When I got older and moved so far away, I craved this soup. One day, probably 10 years ago now, I really wanted this soup. Since Gram lives so far away, the only way that I was going to get my soup is if I made it myself.  I picked up the phone and called her. She walked me through the simple recipe and I made a great pot of soup. Of course, it is always best when Gram makes her recipes,  but I thought I did a pretty good job. Now, every time I make this soup, I call Gram and tell her that I am stirring a pot of her Ham Barley Soup.  It makes her happy to know that I love her soup and that I am keeping her recipe alive. It is also a great time to fill her in on my latest doings and to just have a few good laughs. Even after all these years, this soup continues to bring us together.

 

Spicy Taco Soup

I love soup!! As you can probably tell. I always have but now I have more of an opportunity to eat it whenever I want. I love the versatility of soup with a salad, a sandwich or alone. It is simple and one pot can feed one person for a very long time. One of my favorite thing about soup is the fact that most of them I can freeze into single serving containers and pull out as needed. With my busy work schedule of teaching and seeing patients, some days I want to come home and have no prep or cooking time. I want to plop down on my couch with a bowl of soup in my lap and watch nonsense TV. Yes, here is my confession: I will watch Real Housewives of Anywhere. Watching these tucked, coiffed and bedazzled "reality" (loosely stated) stars have cat fights and party till their wigs fall off , makes me feel grounded and amazingly intelligent. And best of all after a day of decision making and being responsible, these shows do not require me to think. These modern day "soap operas" are one of my secret obsessions, but a girl has to draw the line somewhere right??  Never, never will the Kardashians be seen on my screen. Sorry, just saying: even tacky can be taken too far!!



Veggitastic Vegetable Soup

OK, so I do not have a huge story about this recipe, other than I have fallen in love with this soup!! I have made this soup 3 times in the past 3 months. It was a recipe that I found in my Eating Well magazine a few months ago and put aside in "my vault of recipes that will never be made."  My BFF Ginny also saw this recipe and decided to make it. She brought me a bowl and it was delish so I began chopping, and chopping and chopping. Yes, this soup takes a lot of prep, but it is worth every bit of work and it makes a ton of soup. Since I have some late nights at work, I have been making this soup and freezing it in individual serving size containers. I get it out in the morning before work and it is ready to heat up for dinner. Also if I want to add a little more bulk to my bowl, I will drop in about 1/3 of a cup of organic brown rice and stir and enjoy.

Beer Braised Beef Stew with Brussels Sprouts

Beer Braised Beef Stew with Brussels Sprouts

Well, this was supposed to be my St. Patrick's Day recipe but due to circumstances beyond my control, I was out of town this past week and was away from my computer, camera, etc. So while this is getting to you a little late, I think it would still be a great weekend meal on these cold March days. Yes, I said cold March days, even here in South Carolina! Nothing warms you up on a cold, rainy day better than a nice soup or stew. This recipe is very simple and filling and once again it includes my favorite local beer- Deepwater Dopplebock by Thomas Creek Brewery. You can substitute any dark beer.  The original recipe calls for Guinness but when you have such great local brews right at your fingertips why not substitute. Another perk with this recipe is that since you only use one beer for the stew, there will be plenty left to sip while cooking.
 Enjoy!

Ham Cabbage and Potato Soup

Guess what?? I still have lots of cabbage from this weekend. Sooooo.... I cook!! This is a really simple recipe that is really filling and great from a cold winter day. My Dad used to whip up this soup after a holiday or any time we had a left over ham bone. He still does. I called him for the basic recipe and then added some of my special touches. No matter how you make this soup it will be great!

One of my cabbages- after 1 month in the garden. I just love the pic!

Butternut Squash Soup



Butternut Squash soup with Arkansas Black apples and a little Gorgonzola cheese


So it is fall. Although this is not one of my favorite times of the year, I do love some of the foods that this time of year allows me to start making. It is time for casseroles, roasted veggies, pies, and everything  pumpkin but I am especially fond of different types of soup. I love taking  time over the weekend to make a different type of soup that I can eat all week. When I come home from a long day of work and I am tired I know that I have some great soup and a glass of wine that will warm my tummy and my spirits. Since I am not a TV watcher, I curl up on the couch, usually with my laptop, and eat and read blogs. LOL!

One thing that a lot of my girlfriends all say, is that they love soup or salad for dinner. It is something to snuggle up with at the end of the day that is light, healthy and does not come with a lot of guilt;  no meat and potatoes, if you know what I mean. What girl needs meat and potatoes??? Wink! Wink!

Turkey Pumpkin Chili



Turkey Pumpkin Chili

Where have I been? I bet you are thinking I have gone into winter hibernation. Well that is kind of true! We are moving into my least favorite season of the year.... COLD! I hate Cold Season. LOL! No really, I have been busy cooking, but not baking so much. I have been on a 21 day cleanse and for those of you out there who have cleansed you know energy is at a minimum. But.... I AM BACK! And while Cold Season is my least favorite time of the year, I have a tons of comfort food recipes for this time of the year as well as holiday recipes from my family. So.... with any luck, for the next few months, you will be reading so many recipes from me that you will wish I was hiding in a cave somewhere!

So, when we were on our 21 day liver purification, we were restricted to only veggies and fruit for the first 10 days and then thankfully after day 11 we were allowed to eat lean meat. In the fall, on Sundays, there is nothing I love more than to put a pot of chili on in the afternoon and watch football (GO STEELERS!) While on the first 10 days of veggies, I kept saying I want chili, but I was restricted to what ingredients I could use. On day 11 the challenge was on: I was chili or bust.!!  I have had this recipe in my book of tricks for sometime and while it intrigued me, I was a little leery of whether or not it will WOW! me. Boy, am I glad I gave this a try. I think that this will be "my go to chili recipe" now. I have tried so many healthy chili recipes in the past and all were mediocre. This one is fabulous and you don't even realize that is is ground turkey or pumpkin for that matter. When I made this chili and told my friends it had pumpkin in it they looked at me like my cleanse had also erased my common sense but after the first taste they realized that this healthy, vitamin A and C packed chili was Pumpkin-licious!