Chili Weather

Brrr..it's blustery and chilly outside, at least by Florida standards! We're seeing unseasonably cold weather here, almost record-breaking for this time of year. I love it! Finally we can unpack our sweaters and boots, if only for a couple of days.

I love soups & stews all year 'round, but most especially in Autumn.  There's nothing like a hot bowl of stick-to-your-ribs soup to warm you up from head to toe.

On Halloween night, I made up a big pot of my "famous" chili. I've been making this "recipe" for many years now, and despite it's simplicity it always gets rave reviews.  I basically toss a couple cans of drained, rinsed beans (kidney, chili, black bean, whatever you like) and a couple cans of diced tomatoes (Ro*tel brand if you want a little extra kick) into my Crock-pot along with a chopped onion and a packet of chili seasoning. If I'm cooking for non-vegans who prefer a meatier chili, I'll add some veggie crumbles. Turn on low to cook all day, or high for a few hours, or if you're in a big hurry you can cook it on the stovetop for an hour or so.  Like lots of veggies? Chop up some green peppers, mushrooms, etc. and toss them in.  Corn? Sure, add a can or bag of frozen.  This recipe really is infallible! I usually top with a dollop of vegan sour cream and soy cheese, maybe some scallions if I have them. Since I've been on a squash kick lately, this time I served the chili inside half of a roasted acorn squash.



We had this for dinner Friday night, and then again for lunch yesterday. It's hearty, delicious, and healthy. Because I'm watching the "extra" Points+ and calories, I left off the sour cream and cheese for my portion.

So, my first day back on track was...ok.  I struggled a bit, especially in the evening time when Chip was eating vegan hot dogs & onion rings for dinner, followed by a bowl of chips & dip. *groan* I wanted to join him, but instead just had some more chili and a side of home-baked french "fries." He was having a couple of beers, I allowed myself a small glass of wine and then switched to herbal tea. I got hungry right before bedtime so I made myself a bagel thin topped with a little tofu sour cream and sliced tomato. I used more Points+ than I wanted to, but  it could have been much worse. It could have been better, too, if I'd logged more steps on my pedometer! Today's a new day, will strive to do better.




In case you're curious about my breakfast, the "Sausage" and Pepper Bagel Sandwich is something I came up with a couple of years ago. It's a bagel thin smeared with tofu cream cheese, topped with a vegan sausage patty and sauteed green peppers and onion. It's not very pretty but so delicious! Along with some oven-baked taters, it makes for a very filling morning meal.




Today I'll be making Broccoli Potato Soup, hope you'll stop by tomorrow for the results/review.

Have a beauty-full day,

Michele

Hot Dish: Comforting Potato Soup

While it's still warm & sunny here in Florida, I understand that many of my northern neighbors are gearing up for yet another blizzard. I hope everyone is warm & cozy and have plenty of food to last through the storm. I'll be thinking of you while I enjoy some nice comforting potato soup, wish I could share it with you all!

         

Potato Soup

(print-friendly)
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•   6               cups  vegetable broth, ready-to-serve
•   1             medium  onion -- chopped
•   1             cloves  garlic -- minced (1 to 2)
•   6             medium  russet potatoes -- peeled and chopped
•   2             medium  carrots -- chopped
•   2             stalks  celery -- chopped
•   1             medium  zucchini -- chopped
•      1/2           cup  fresh parsley -- chopped
•   1           teaspoon  dried dill weed
•      1/2      teaspoon  freshly ground pepper
•   1               dash  salt

1. Place a small amount of the vegetable broth in a large soup pot.  Add the onion and garlic.  Cook, stirring occasionally for 5 minutes.
2. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart.
3. Serve with some fresh bread to dunk into the flavorful broth.

Source:
  "the McDougall newsletter."
Start to Finish Time:
  "1:00"
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Makes 6 to 8 Servings; Per Serving (based upon 6 servings): 107 Calories; 1g Fat (10.0% calories from fat); 3g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 1074mg Sodium.  

Chip and I both loved this soup! Great flavors, savory and filling, perfect for a winter's night. I am definitely adding this to my tried-and-true recipe file, will be making this one again.

Hope everyone is toasty warm, stay safe!

Michele~