Baby, it's Cold Outside

Sunday, the rain raged against the panes of the house, and the sky was dark. In past years at this time, I've felt storm clouds inside myself, as if winter was something to be swallowed, as if my whole body absorbed the gray from outside. This year, I am determined to fight off any pending winter chills with good vibes in a warm house. And on dark and stormy afternoons, wouldn't you like to come home to this? It's Portuguese-style potato kale soup with garlicky, spicy sausage and it warmed my soul on Sunday.


Seasonal beverage? Certainly. This means I should add some to the soup, right? (My mom is laughing right now because she knows I am notorious for drinking half my bottle of beer.)

It all started because I've been volunteering at this garden in the city: http://www.thefreefarm.org/ Earlier this year, some folks started a garden where anyone can come volunteer and they give the produce away for free in needy neighborhoods without grocery stores. It's run by a guy named Tree--no kidding! Anyway, my three hours of weed pulling and seedling planting was rewarded with two bags full of purple kale and collard greens. Naturally, I was excited because I had never before worked with either of these ingredients.

A lesson I learned a long time ago from my folks--nothing chases the blues quite like a hot soup. First of all, soup makes your place smell warm and inviting. This one's packed with vital nutrients too. I checked--collard greens and kale are super foods; they've got iron, calcium, all the B vitamins, plus they fight cancer, clean your house, and fold your laundry. Okay, maybe not the last two. But I'm more in the mood to do those things when full of stick-to-your-ribs comfort food like this. Makes the rain outside not seem quite so angry, while inside I am curled up and content.

Giving Thanks: Part III

I am thankful for all the things I've done

and even for the things I haven't.

Giving Thanks: Part II

I am thankful for my family.

Giving Thanks: Part I

I am thankful for the earth.


S'up, first potato sprout?

Obsession: Chili

Let me tell you, I am obsessed with chili. (Cornbread too, but that's another post for another day). It's the American standby that's ridiculously good for you. It's the wild west, the desert, the mountains, the redwoods. It's my parents' house. It's my house. And this time of year, when the air bites you a little, I could eat this every night. It's that good.

Now, I prefer my chili without meat, so I sought out a recipe that relied on beans and veggies. Have a little time to cook tonight? It's totally worth it.

Another thing I love about a big pot of chili--it uses ingredients you probably already have in your house. Great way to use up those veggies from the bottom of the fridge or from the garden!

From the last of the summer harvest--tomato, black cherry tomato (small green ones), jalapeno. Poblano peppers and zucchini from a friend's garden.

I love these flavors--chili powder, ground cumin, fresh garlic, oregano, kosher salt.


Actually, studies have shown that it cooks faster if you're drinking a beer...

Okay, not really. But I always recommend enjoying alcohol while cooking. And maybe a little music while you're at it. Bill Withers or The Band seems appropriate. Enjoy!


Favorite Chili
(recipe adapted from Cooking Light)

1 medium yellow onion, chopped
2 chopped carrots
2 garlic cloves, minced
2 cups water
1 large or 2 small chopped red bell pepper
1 large or 2 small chopped zucchini
2-4 chopped jalapenos (remove seeds for less heat)
2 Tbsp chili powder
1 Tbsp ground cumin
2 tsp oregano
1 tsp kosher salt
3-4 chopped tomatoes or a 28-oz can crushed tomatoes
*1 can pinto beans, rinsed and drained
*1 can black beans, rinsed and drained
1 Tbsp rice vinegar

*Note: Canned beans are great and easy. Lately, I prefer to cook my own beans from scratch. If cooking from scratch, just make sure beans are fully cooked beforehand.

Saute onion and carrot in 2 Tbsp butter or olive oil for 5 min or until onion is translucent. Add minced garlic and saute 1 minute.

Stir in the rest of the ingredients (except the vinegar--that's at the end) and bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Stir in vinegar. Taste it and see if it needs more salt.

Serve with rice, cornbread, or on its own. I like mine topped with a little Greek yogurt, avocado, and scallion. Meat lovers could easily brown some ground turkey, beef, or lamb to spoon on top. Reheats great the next day for school lunches.

Finding Peace

I had a nasty thing happen at work today.

It angered me, then upset me, then kicked me when I was down. My only hope this afternoon was finding a peaceful state where I could be distracted enough to forget about it and then content enough not to care. And when days are warm and evenings are dark and cool, or on days like today when I want to get in my car and drive away from it all, I find peace here:

Peace like the last salsa of the season...

(um, remind me in a future post to share my dad's famous salsa recipe which will kick your ass, it's so good)



Peace like enough to share with good friends!



Peace like sorting dry heirloom beans,



that will simmer on your stove for dinner



Peace like heaps of tortillas and avocado that go perfectly with the beans and salsa you just made.



Peace in beer.



No, wait, even better--peace in familiar beer, when you know what the first swig will feel like.




Peace like when you make oatmeal coconut almond cookies or breakfast rice pudding...




...and then your whole house smells sweet and cozy.



Peace like curling up with a kitty!




Peace like sitting still long enough to work on a new silk winter pullover.

Peace in crime drama tv shows that make me yell at the television.

And the ultimate reward:


Man that hits the spot.


And maybe, just maybe, peace will be enough to make you go back to work and face it all tomorrow.

Flashback

When I was a kid accompanying my mom on grocery shopping trips, I would make a beeline for the produce section, grab a bunch of scallions, press the cold white ends up to my nose and sniff. Luckily, my mom usually purchased scallions, so it's not like I was sticking them up my nose and then putting them back. Stay with me, this story leads to something appetizing, I promise...I just have this specific memory attached to scallions and their mild warm oniony smell. So you can imagine my delight when my friend and fellow garden enthusiast Albert Kuo told me that if you stick green onions in the earth they will grow and you can cut them like chives. Um, how did I not know about this brilliant scheme sooner?

Which brings me to another childhood legend:
Grandma Evelyn's macaroni salad.
That's right, boofs, you know what I'm talkin' about.

Man, it was so simple, so classic. So not the gloppy elmer's glue concoction that passes in grocery stores for macaroni salad. I'm making this batch with really bright flavors--scallion, celery, red jalapeno...

...chives, of course, 'cause they go in everything.

Childhood me was too busy scarfing it with beans and vignadiles at family picnics to notice how she dressed it so I'm going with salt, pepper, a little oil, vinegar, scant spoon of mayo...



Just like Grandma used to make! When I was invited to my friend's annual pumpkin carving party and bbq, there was only one side dish that would do. How good will this be later with grilled chicken and cold beer? I mean, who could resist?