This morning it was cool... Right now in the afternoon it is only 56 degrees.And to think that this week-end it was in the 90's.... Welcome to Northeastern Ohio if you don't like the weather wait it will change in a day or two. So I am so in the mood for chili.... I did get some apples earlier in the week and make apple crisp. ( I love cooking in the fall!!)
1 can of red beans
1 can kidney beans
1 can of pinto beans
1/2 cup of TVP
1/2 medium onion, chopped
1 can whole peeled tomatoes
1 8 ounce can tomato paste
1 envelope of chili seasonings
Make the TVP by adding 1/2 cup to 1/2 of a cup of boiling water let sit 5 to 10 minutes. Rinse beans to remove salt. I really can't cook beans from dry beans. I've tried and I always burn them! Throw everything into the crock pot. Cook for 8 to 10 hours or 4 hours on high. I add water to the whole tomato and tomato paste cans to rinse them out plus get that last little bit of tomato goodness... I don't really measure it I just add it to the crock-pot.
I use McCormick mild seasoning cause that is what they like. I have tried my own seasonings and the family don't like it... oh well.... Just like the fact they love extra beans so I tried different types of beans together in the chili and they liked that idea.. Win some; lose some!!
Oh plus hot sauce for Tech and G-Pa will not think this is hot enough!
There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!
Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.