Are you really prepared?

Yesterday the lights went out for about 5 minutes.  I panicked!  I am not prepared in case of an emergency.
I am prepared food wise.
Plenty of snacks and boxed drinks.  Flashlight and extra batteries.  Extra battery for my cell phone.
What I am not prepared is mentally.
I freak out if we have a tiny shake.
Okay not tiny for me.  They are all HUGE to me.
I'm a New Yawker.  The most shaking we ever get is in a train.  I do remember one in 1986 (?).  I remember not being able to sleep at all.  The birds, cats and dogs were especially noisy hours before the quake.  I thought I was going to die.
Mentally I am not prepared for anything disastrous.  I scream and cry.
I really need to get my shit together.  Two out of three of my kids still living at home and they do not need to see me losing my shit because the lights went out or if we have a little shaking going on.
Or if the a/c decides not to turn on.
Seriously.
So, I am going to start calming myself down.
That means not on the verge of tears when the phone rings after 10pm (casting directors, producers, directors?  Please call me early when you need my kids on set.  You will give me a heart attack. :-)   )
Or if I hear rumbling because of an earthquake or if a truck is going by and I think it's an earthquake.  True story.
Staying calm is something I need to practice. Maybe yoga breathing and not hyperventilating breathing.
~~~~~
Over the weekend I decided to tweak my bean stew in the crockpot.  I usually just cook it over the stove but we were really busy this weekend and I wanted to come home to food.  All I had to do was make the rice and dinner was ready 20 minutes after walking in through the door.

2 tbsp olive oil
1 tbsp minced garlic (use less if you're not a fan)
1/4 cup sofrito
1 cup tomato sauce
2 cups vegetable stock
1/2 cup alcaparrado
2 cans beans (any will do.  I made mine with red kidney beans)
1 tsp adobo

Heat the oil in a saute pan.
Add the sofrito and tomato sauce and cook over medium heat for about 5 minutes.
Add the garlic and saute for 2 minutes.
Transfer to a slow cooker and the rest of the ingredients and cook on low for 6-8 hours.
You can totally double this recipe and freeze half.

Enjoy!

Cream of Wheat Berries with Cranberries and Cardamom

I had every intention to put this together last night to have for breakfast this morning but I was so tired and crashed on the sofa until the partly sunny sky came through my window.
So, this morning, I decided to have breakfast for dinner.  It was so good the wheat berries was so yummy with the cranberries and maple syrup. You can add a splash of milk if you want, add brown sugar!

I used the smaller slow cooker (4 qt).  It serves 4 or even more if you like having a big breakfast with pancakes, toast, etc.

1/2 cup wheat berries
1/4 cup cracked wheat *I had to use bulgar because I could not find the cracked wheat*
1/2 cup rolled old-fashioned oats
4 cups water
1/2 tsp salt
1/4 tsp ground cardamom *you can use cinnamon or allspice if you like*
1/2 cup sweetened dried cranberries

in a 3 1/2 - 4 qt slow cooker, combine the wheat berries, cracked wheat, oats and water.
stir in the salt and cardamom.
cover and cook on low for 6-8 hours *after 5 1/2 hours it was ready so you might want to have a timer installed or keep an eye on it*
stir in the cranberries just before serving.

From the Fresh from the Vegetarian Slow Cooker

Enjoy!

A Break From Cooking? Yes Indeed!

I was ready, this morning, to get my shopping list together for next week's dinners when I decided to check the freezer first.
I am happy to say that my freezer was full of leftovers from the past couple of weeks that I think I can pull off NOT cooking this week.
Yay for me!
Or maybe I'll try some breakfasts/lunches in the slow cooker.

Teen's 1st Public School Year

Is not going very well.
Don't get me wrong.  She has A's and B's and is one of the top 10 students in her class, but she has been sick twice within the first 100 days of school!  I don't know about you but I really don't like sick kids.  They are whiny and demanding.  They are not functional.  Today we are going to our friendly neighborhood family doctor to see what's wrong.
So today, for the second day in a row, dinner is in the slow cooker.

Three-Bean Chili with Chive-Flecked Cornmeal Dumplings
from the Fresh from the Vegetarian Slow Cooker

Chili:
1 tbsp olive oil
1 large sweet yellow onion, chopped
1/2 small green bell pepper, seeded and chopped
2 garlic cloves, minced
3 tbsps tomato paste
1 tbsp chili powder
1 28 oz can crushed tomatoes
1 15.5 oz can black beans, drained and rinsed
1 15.5 oz can pinto beans, drained and rinsed
1 15.5 oz can kidney beans, drained and rinsed
1 1/2 cups water
1 tsp salt
1/4 black pepper

Dumplings
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 tsps baking powder
1 tsp minced fresh chives
1/8 tsp salt
1/2 cup fresh or thawed frozen corn kernels
1/2 cup soy milk
2 tbsps olive oil

to make the chili, heat the oil in a large skillet over medium heat.
add the onion, bell pepper, and garlic, cover and cook until softened about 5 minutes.
stir in the tomato paste and chili powder and cook about 30 seconds longer.
transfer the mixture to a 4-6 quart slow cooker.
add the tomatoes, beans and water, season with salt and pepper, cover and cook on low for 6-8 hours.
to make the dumplings, combine the flour, cornmeal, baking powder, chives and salt in a medium size bowl about 45 minutes before serving time.
stir in the corn, milk, and oil until just combines.
do not over mix.
turn the slow cooker to high and drop the batter by the spoonful onto the hot chili.
cover and cook on high until the dumplings are cooked through 30-40 minutes.
serve immediately and
ENJOY!

P.S. notice the absence of meat?  not needed with all the protein the beans carry and not an overwhelming amount of veggies that carnivores won't turn their nose.

from my soapbox to yours

Treat those the way you want to be treated is something that I have been trying to follow for a few years.
In my 40 years, I didn't exactly follow this rule but with age comes wisdom.  It is amazing how just a smile can make someone's day a little brighter.  A little better. The light at the end of the tunnel.  Or just listening to what troubles them instead of criticizing.  They'll figure it out themselves.  They usually do when they hear themselves talk about their troubles.
I've had to distance myself from many people who have entered into my life.  I do a pretty bang up job putting myself down so I don't feel the need to include you in my life.
I've heard it all.  From homeschooling to eliminating animal products to health,  EVERYONE has an opinion.  Always when it's not called for and usually to put you down to lift themselves up.
I'm not perfect but I recognize my faults and own up to it.
Can you?
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I made this last week and it was so good.  The recipe is pulled from the Fresh from the Vegetarian Slow Cooker by  Robin Robertson.  It says it serves 4 but it was filling and wholesome that if you live in a family of 4, don't be surprised if there is still so much more left.  Freeze it or save it for lunch.

Veggie Jambalaya

use a large slow cooker 4-6 quart is good.

2 tbsps olive oil
1 large chopped yellow onion
1 medium seeded and chopped green bell pepper
1 chopped celery rib
2 minced garlic cloves
1 1/2 cups slow cooked dark red kidney beans or 1 15.5 oz can, drained and rinsed
1 1/2 cups slow cooked black-eyed peas or 1 15.5 can, drained and rinsed
1 15 oz can crushed tomatoes
1 14.5 can drained diced tomatoes
1 cup water
3/4 tsp dried thyme
1/2 tsp old bay seasoning
salt and black pepper
8 ozs vegetarian sausage links cut into 1 inch pieces
tabasco sauce

heat 1 tbsp of the oil in a large skillet over medium heat.
add the onion, bell pepper, celery and garlic
cover and cook until softened, about 5 minutes.
transfer to the slow cooker.
add the beans, tomatoes, water, thyme and old bay seasoning.
season with salt and pepper
cover and cook on low for 6-8 hours.
just before serving, reuse the large skillet and heat the remaining oil over medium heat
add the sausage link pieces and cook until browned, then add to the jambalaya along with tabasco sauce to taste.

Enjoy!

LOL I just realized I posted this recipe some time ago.  I think I need to try new things......

Maple baked beans

I love buying dry beans. Picking over the beans reminds me of my mom and grandmother in the kitchen preparing meals after breakfast. Canned beans are always good to have when you forget to soak the beans overnight or for a quick meal when you've been so busy with kids, work, house, illness, etc. I soaked the beans yesterday afternoon and slow cooked the beans with garlic and onions overnight.

From Fresh from the Vegetarian Slow Cooker

You need a slow cooker at least 4 quarts.
1 tbsp olive oil
1 medium size yellow onion chopped
3 cups of slow cooked or 2 15.5 oz cans of navy beans or great northern beans drained and rinsed
1/2 cup pure maple syrup (please do not substitute. I know it's expensive but you'll thank me later)
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tomato paste mixed w/1 1/4 cup hot water

Heat the oil in a large skillet over medium heat.
Add the onion and cover until softened, about 5 minutes.
transfer the onion to the slow cooker. Add the beans and everything else and cook on low for 6-8 hours.

Enjoy with rice and a large side of vegetables.

breakfast of champions AKA don't bother me I'm still sleeping

Have I told you how much I love my crock pot?
Why did I ignore it for so long knowing all the yumminess that comes out of it when I arrive home to the smell of dinner.
Who's in my kitchen?
Yeah that would be Mr. Crockpot.
Why Mr?
Because it was that damn easy and simple.
Like men.
Yeah I said it.
So waking up to the smell of slow-cooked beans I decided to flip the pages of one of my favorite cookbooks Fresh From the Vegetarian Slow Cooker.
Breakfast.
The most important meal of the day. It is the meal that will make your day. Sleeping in a bit longer is a plus. If you have kids that can serve themselves cereal can surely just take the lid off the crockpot and serve themselves oatmeal.
Yes oatmeal.
You can double the recipe if you are a true oatmeal lover.


This recipe book said it serves 6, go ahead and double it.

Old-Fashioned Apple-Raisin Oatmeal

1 1/2 cups rolled (old-fashioned) oats
4 cups cold water
1 tsp salt
1 tsp ground cinnamon
1 medium-size granny smith apple
3 tbsp raisins
1/2 cup granola

combine all the ingredients except the granola in a lightly oiled 4 quart slow cooker.
cover and cook on low for 6 hours.
to serve, spoon the oatmeal into bowls, sprinkle with the granola and serve hot.

Growing up I hated oatmeal. The texture and look made me want to run.
Then I grew up.
I discovered that it didn't have to be so wet.
Then steel cut oatmeal came into my life.
If you've never had it get off the computer and go to any supermarket. It takes longer to cook but the end the result is beyond awesome.

and more beans

Growing up with rice and beans, I did not enjoy them.
We're talking about rice and beans 5 days a week with a break on the weekends when my father would make pasta taste like heaven.
Now as a mom, I appreciate the goodness of this lovely protein.
You can have it with your rice, quinoa or rolled up in a tortilla.
This article from Web M.D. pretty much sums it all up
http://www.webmd.com/diet/features/beans-protein-rich-superfoods
It is the perfect food for your budget and when you are stepping away from the rotting carcasses. Too much?
Sowwy.

Last night I soaked 1 lb. of pinto beans.
It's cooking for the day in my 6 qt crock pot for a weekend of doing nothing but lazying around sans kids.

Southwest Beans
1 recipe (see last post entitled "basic beans...")
1 4 oz can drained chopped green chiles
1 tsp ground cumin
1 tsp paprika
adobo

Drain the cooking liquid from the beans, then stir in the chiles, cumino, paprika, and season with adobo.
reduce the heat to low and cover for 30 minutes.
add some water or vegetable stock if you prefer and saucier consistency.

YUM!

basic beans in the crockpot

Just to start off, I own 2 crock pots. A 4qt and a 6qt. Some recipes do well in a 4 qt cooker but sometimes you want to cook a huge meal like vegetarian paella or curried cauliflower soup with chutney and cashews.
I am starting my crock pot cooking now that the weather is supposed to get warmer and we are supposed to spend more time in the park or the pool. Supposed to. Yes. Here in sunny California it will be cloudy, rainy and cold like touching 65 degrees this week.
oh sigh!

My first meal out of the crock pot was an easy black bean soup. It was so yummy with tandoori naan.

It takes 2 days to make it but it is so worth it.

Take 1 lb dried beans soak them in enough water to cover plus an inch or two for a 8 hours. I did this in the morning.
drain the beans and replace them in a 6 quart slow cooker. Add 1 large yellow onion cut into quarters, 2 crushed garlic cloves and 2 bay leaves. Cover and cook for 8-12 hours. This was done overnight. Try not to gnaw your arm because your home will smell like someone is slaving in the kitchen. That is the crock pot!

Now the fun part!

1 tbsp olive oil
1 medium-size chopped yellow onion
1 medium-size chopped carrot
1/2 seeded and minced green bell pepper
2 minced garlic cloves
3 cups slow cooked or 2 15 oz cans black beans drained and rinsed
1 14 oz can diced tomatoes undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
2 tsps fresh lemon juice

heat the oil in a large skillet over medium heat.
add the onion, carrot, bell pepper and garlic.
cover and cook for about 5 minutes.
transfer the cooked vegetables to a 4 quart slow cooker, add the beans, tomatoes, and their juice, stock, bay leaves, cumin, thyme, and cayenne.
Season with salt and black pepper.
stir to combine.
cover and cook on low for 8 hours.
remove and discard the bay leaf and taste to adjust the seasonings to your taste.
just before serving, stir in the lemon juice.
puree 2 cups of the soup solids in a food processor or blender and return to the cooker.

ENJOY!

The recipe is straight out of the Fresh From the Vegetarian Slow Cooker by Robin Robertson

stay tuned

Your crockpot can be your bestfriend....