Sweet Potato Chili

Here in the South we have mild winters. Today the temperatures never went above the low-20's. Tonight we are expecting single digits -- without the wind chill. Brrrr!
Chili is definitely in order. One thing I love about being a vegetarian is all of the options for making traditional foods more exciting and bit non-traditional. It is as if vegetarians have permission to think outside of the chili spice powder package and get creative with flavor combinations.
I have several recipes for Black Bean Chili and I decided to use the Black Bean and Sweet Potato Chili recipe on file as a starting point.

Fortunately, I pulled a container of black beans out of the freezer a few days ago so they are defrosted and ready for the chili pot.

Basically I sauteed onions, carrots, and garlic in some olive oil. To that I added cumin, paprika, chili, and adobo chili powder. I let this cook for a few minutes then added the diced sweet potato. After sauteeing for about 8 minutes, I added the container of black beans (approx. 20 oz.), a can of diced tomatoes and some water (since the potatoes will suck up all the liquid). I squeezed the juice of one tangerine into the pot, turned to medium-high and let the boiling get on.

Once it boils, turn it down to simmer -- shouldn't take more than 45 minutes (depending on the size dice of the potato). I am serving this chili with mini-corn muffins (yep, from Jiffy mix).

I'll post pictures after dinner! Stay warm....

A little sunshine to chase away the rainy day blues

Not that I am really feeling blue. Actually I am hard at work on an article, but the rain pounding down outside is quite gloomy. I have just the prescription....CITRUS!

Basically I mix together the following:

1 6 oz. cup low-fat pineapple yogurt
1/2 peeled clementine (also works well with oranges, tangerines, whatever citrus you have on hand)
the juice from the other 1/2 of the citrus fruit
1/4 cup shredded sweetened coconut
favorite granola to soak up the citrus juice

Combine all in a bowl and enjoy!

This works just as well with other flavors of yogurt (we have a great tropical blend in the local grocery here), or vanilla and add canned pineapple.


No pictures -- I ate it too fast! Now hope that makes your day just a wee bit sunnier!

A BCS Briny Pizza

We decided to make pizza for the BCS College Bowl Championship Game.
I had already decided I wanted olives and banana peppers on it, luckily John also wanted those, and he suggested capers.

So, I made the dough, he very skillfully chopped up the olives and banana peppers, topped the pre-cooked crust (it keeps it from getting soggy), and into the oven for 17 minutes at 425 degrees.
Out came a lovely lightly browned briny pizza. Maybe one of these days I will put together a "Recipe Archive" because I know I have quite a few pizza recipes posted over the years.
Hope your 2009 is off to a great start!