Life, Liberty and the Pursuit of Foodiness

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31-Recipe Challenge Day 6: Chili and granola (but not together…)

Day 6 may be one of my most successful recipe challenge day yet (or at least my mom would think so…she gave a double-thumbs up to both these recipes. Consider them added to the bank!)

Vegetarian chili and granola is a strange combination, but trust me…I didn’t eat them together! I had actually intended to make the granola the day before, but after not one, but TWO separate grocery store trips, I came home to realize that the oats I swore I had at home were nowhere to be found. It’s pretty hard to make granola without oats. So I bought oats the next day, THEN I made granola. And it. is. awesome. As a matter of fact, I didn’t even halve this recipe–I had a feeling this one would be good, so I have a big container of it sitting in my cabinet now, just waiting to adorn all sorts of yogurt. (Or milk and strawberries, in place of cereal. Or just straight out of the container into my mouth. Also delicious.)

Granola

The great thing about the recipe from Dining With Dostoevsky (major props for the name, btw) was the room for adaptation. I followed largely to the T, as I said I would, with a few exceptions: for one, she used a honey-water solution, but mentioned that you could use pure maple syrup, as well. So, naturally, I had to take that invitation (I adore maple syrup). My final sweetener ratio ended up being 3/4 cup maple syrup and 3 tablespoons dark brown sugar (not light like the recipe called for, but it’s what I had.) And honestly, I could probably remake this with even less syrup/sugar and it would still be great.

I also got home and could not find my pumpkin seeds ANYWHERE. Seriously, they still haven’t turned up, even though Kevin was eating them the day before. (I think he ate them all.) Anyway, no big loss for me there…I don’t even really like pumpkin seeds. Worked for me. I also couldn’t find any “extra thick” rolled oats, so I used regular rolled oats. They worked fine.

Also…the recipe calls for cardamom, and I skipped it. (Gasp! I know…) Thing is, cardamom is, like, crazy expensive. It was $10-11 for a regular 1-2 ounce container, $13 if I wanted whole pods. Since cardamom has a unique flavor, I didn’t try substituting anything for it. The granola was still delicious, and the maple flavor came through a lot, though I imagine the cardamom would make it extra special.

*Sidebar: This challenge is making me poor. My grocery bills have been well over $100 a week, and that’s only including the bare minimum of basic groceries in addition to the ingredients. I should start a fundraising campaign so I can afford things like cardamom and duck fat. If anyone wants to send me money (or cardamom), I wouldn’t turn it away. I should create a Kickstart fund or something! *end sidebar

However, I kept everything else as-is–even the pistachios, and I don’t care for pistachios. But it all works well together. Of course, I could always do with adding another cup or eight of apricots!

While the granola baked, I made the vegetarian chili from Nutritionist in the Kitch. I’ve never made chili because it always seemed intimidating, but really the only moderately difficult part of this recipe was prepping and chopping all the vegetables. Once it’s on the stove, it more or less just does its own thing.

Chili ingredientsPrepping the chili ingredients…more cans than I realized, but also plenty of fresh veggies!

I found red quinoa, not white quinoa, at the supermarket, and I actually really loved the extra shade of red it added into the chili–red peppers, tomatoes, red kidney beans and now the red quinoa. Of course, I scraped all the seeds out of the jalapeño, but you could keep them in for more heat (we all know my stance on spicy food by now.)

Cooking veggiesShe included plain yogurt and scallions as toppings for the chili, but I love grated cheddar on my chili, so I added that instead. Add whatever you like!

Vegetarian chiliMy mom absolutely loved this one, though she claimed it needed meat. Somehow I think she’s an even bigger carnivore than Kevin (who also gave this the seal of approval. Pretty sure he agrees with the need for meat, though.) Personally, I think this chili has more than enough protein on its own already, with two types of beans and quinoa. But sure, you could add some ground beef if you want.

Two totally unrelated (but healthy!)  recipes, but two certified successes. It was a good night. I should listen to showtunes on Pandora while I cook more often–apparently they give me good vibes!

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Avocado-Black bean salsa

It’s August, which means there’s still a month or so of summer left (almost two, technically) and still plenty of grilling and barbecue opportunities. Also, it means we’re coming into the hottest days of the year, and hot, heavy food just doesn’t always sound so appealing. Sometimes, in the East Coast heat, I just want a cool and refreshing snack or light meal that will leave me satisfied but not weighed down. And that, folks, is how I got my avocado-black bean salsa.

I made this stuff on a whim one night after I bought ripe Haas avocados and some canned black beans. Served with some super-addictive Trader Joe’s plantain chips, I couldn’t put this stuff down! I ate it for dinner, a late-night snack AND lunch the next day!

It’s the perfect summer snack and an awesome side dish to bring to your next barbecue–a fun and nutritious way to mix it up from regular salsa or mayo-laden picnic salads.

Seriously, make this salsa and you’ll never want to stop! It will become a staple for your summer, for sure!

One thing I’d like to note: I always look for no salt added canned beans–they’re much more convenient than dried beans, but canned beans are notorious for their sodium content. Rienzi sells all sorts of no salt added beans, which I love, so my pantry’s stocked with black beans, cannellini (white) beans and chickpeas. I still rinse the beans, though, to get off any extra salt and to improve the texture (they’re still canned in liquid, so they are a little slimy otherwise.) By rinsing them, it also allows me to almost completely control the amount of salt that goes into my food.

Avocado-black bean salsa

2 small or 1 large avocado, pitted and diced
1-15.5 ounce can of no salt added black beans, rinsed (I buy Rienzi brand) or soaked and cooked black beans
1 tomato, diced
1 stalk celery, diced
1 scallion, white and light green parts only, diced
Juice of half a lime
Salt and pepper
Crushed red pepper flakes, to taste

Mix the first five ingredients together, being careful not to overly mash the avocado. Mix in lime juice, and season with salt, pepper and red pepper flakes to taste.  Serve with veggies, tortilla chips, plantain chips or use as a topping for, well, anything you want! (This would go great over salad greens, steak, grilled chicken, burgers, you name it!)

This is so fast and so easy, and it brings a bounty of veggies and a healthy dose of protein and fiber to the party!

Happy August!

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