chili time of year

where we live it is now truly fall. crisp nights and leaves changing colors. i have been on a walking kick so i am more aware of the season changing around me. you see, the bean decided that he didn't want to fall asleep laying down in his bed for his nap. at first this made me insane as all sleep related issues do but then i decided to find the silver lining. this forced me to get some exercise outside everyday. so, i load him up in the stroller with a snack and some rice milk, put the chickpea in her wrap and start walking. i am sure it is quite a sight but the neighbors must be getting used to it since i walk the same route everyday.

at the beginning of this new routine i was in a tank top everyday and the leaves were all on the trees. then things started changing. leaves turned from green to orange and red. instead of only hearing the sound of my feet hitting the pavement i now also hear the crackle as i stomp on the dried and fallen leaves. it is actually my favorite part of the day. and even on a day like today, when i am so sick i want to be curled up on a ball in bed, i am looking forward to trekking my little route.

in honor of the fall weather and falling leaves i feel it is time to start cooking chili. one of my favorite foods. i made up a huge batch the other day because my newest discovery is that if i can't do the original "big cook" by making lots of meals on the weekend i can do a new "big cook" when i get time to cook i cook a ton of the one thing i am making. so, two huge pots of chili were made. luckily it came out fantastic.

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first fall chili
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red onion
red pepper
hot pepper
ground meat
garlic
ground tomatoes
black beans
kidney beans
cumin
cayenne pepper
chili powder
bay leaf
frozen corn

sautee the onion, peppers and meat. add the tomatoes and beans. spice to your liking with chili powder, cumin and cayenne add bay leaf. add the corn. simmer as long as you can!

notes: i like a lot of garlic so i use what seems like a crazy amount. the red pepper adds some sweetness to the chili that was really nice. i did not drain or rinse my beans this time. i saw rachel ray say this was ok in a bean soup she made once so i went for it. mostly to save time. it tasted fine!

i like to serve my chili in a bowl on top of brown rice with grated cheese and sour cream. when i make it for ds i call it taco dip soup because he has the idea that he likes taco dip. the cheese and sour cream seem to disguise the beans enough that he will eat them. woo woo dada likes the who thing on a plate with no sour cream. got a favorite chili recipe? let me know, i love chili!

the big bake

this last week we were busy doing a lot of baking. baking isn't usually my thing because it requires an exactitude that i don't possess but i was inspired to make some healthy treats for some reason. on the list two recipes from jessica seinfeld's "deceptively delicious." the bean was hesitant to eat both of these but he doesn't like to eat almost anything these days except annies bunny crackers and bacon. a nice balanced meal. i enjoyed them though and some other kids we had over also ate both things with no complaint. so, get cooking and enjoy! or rather, get baking ;)

i altered both of the recipe's slightly so i am going to post them up here the way i made them. but i am still citing her recipe's appropriately i hope.

first i made chocolate chip cupcakes with pumpkin. i had a pumpkin from the farm which i roasted at about 425 with a splash of water in the pan until it was soft. then i pulled the peel off and mashed it up.

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choc chip pumpkin cupcakes

adapted from deceptively delicious p. 164
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beat together 1 1/2 cups pumkin puree, 1/2 c brown sugar, 1/2c water, 1/3 c canola oil, 2 tsp vanilla extract.

add 2 1/4 cups whole what pastry flour, 1 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 c choc chips and mix.

divide batter into 12 greased muffin cups and bake about 25 mins. at 350*

for frosting beat 8 oz. cream cheese, 1/3 c agave, 2 tsp vanilla extract, 1/8 tsp salt. when the cupcakes are cool frost them then eat and enjoy!

you can store these at room temp for 2 days or freeze them for up to a month. with the help of friends and extended family we ate them in two days ;)



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choc chip cookies with chickpeas

adapted from deceptively delicious p. 177
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beat 1c brown sugar, 3/4 c margarine, until smooth. add 2 egg whites, 2 tsp vanilla, 1 15 oz can of washed chickpeas, and 2 c choc chips. then add 2 c whole wheat pastry flour, 1/2 c oats, 1 tsp baking soda, 1/4 tsp salt and beat until a thick dough forms.

drop dough onto a greased pan and press the cookies down slightly with a fork. bake 11 - 13 mins at 350*. these can story for three days at room temp.

Oh that Oprah!

So, tonight after I got my kids to bed, I grabbed some leftovers from the fridge and popped on some dvr'd Oprah.  

It was a pretty cool episode all on saving money, and it highlighted planning meals ahead in order to really save.  But what some of the thrifty mamas were doing was not only planning ahead what you'll make for the week, but planning EXCLUSIVELY based on the sales and coupons you have for that week.  

Over the years, I have had seasons of being good about taking my coupons to the grocery store.  But, they'd end up expiring or I'd forget to bring them etc.  But, with grocery prices being what they are now these days, it's time to bring it back.  

Here's to the revival and hopefully lifestyle change of incorporating coupons into the meal planning.  

To help us all get a good boost on it.  I found an excellent source that has coupons for Organic grocery items!  WooHoo, Bonus!

www.mambosprouts.com

Happy Coupon Printing