Wishing everyone a safe, happy, healthy and abundant 2016!
Here, have a hot bowl of vegetarian chili after all your last-minute holiday rush:
1 quart vegetable broth
1 cup brown rice
1 cup red lentils
1 cup sliced carrot
1 cup diced tomato
small diced chili pepper or jalepeno according to your taste
2 cups water
Put everything into a slow cooker, stir, and simmer on low 6 hours or until rice and carrots are soft
Our favorite garnish is a generous dollop of plain greek yogurt and a sprinkle of shredded extra sharp cheddar.
Happy Holidays to all!
Wow that was a fast year!
Hard to believe it is almost another Thanksgiving holiday here in the U.S.
I have a theory. I think foods are traditional to the holidays because great-great-great-granny had the good sense to realize that traditional = I don’t have to think about it.
It’s down to routine. Same shopping list. Same routine. Bake the cake and brine the turkey the day before, heave everything in the oven during the commercial breaks in the TV parade and bah-BAM. Dinner. The secret ingredient is to omit all the empty Clark-Griswold-ish expectations. If you are expecting a lot of fussy entertaining …you don’t know me very well. It’s just one day, but I’d rather save room for another helping of sweet potatoes than have a belly full of disingenuous-ness. Honesty is my favorite garnish. This year a piping hot mug of be yourself is on the menu.
Speaking of menu…let me take another stab at weekly menu ideas.
Monday: Spaghetti with green salad
Tuesday: Mushroom and Beef noodle soup
Wednesday: Yakionigiri with easy velvet corn soup
Thursday: Roast turkey, green bean casserole, black olives, mashed potatoes, pumpkin cake
Friday: turkey fried rice