Photo: 3 Bean Chili w/Chive-Flecked Cornmeal Dumplings

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.

Not so spicy black bean chili - photo

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.