I’ll tell you when I’ve had enough!!!
I’ve been surviving on my homemade roasted red pepper soup! I made pepper jack grilled cheeses to dip :)
Good company and good food last night. Roasted chicken with potatoes, corn, and asparagus, paired with a carrot and cabbage slaw. Desser was a chocolate chip cookie cake with ice cream on top!
Organic chive and herb burger on a gluten-free bun. Sweet potato chips seem to be jojo’s current favorite food!
Carne asada tacos on corn tortillas, topped with shredded lettuce, avocado, and home made pico de gallo. I also made mashed potato salad! Happy :-)
Hey Binks, Kevin Here! miss ya lady!:) I have cut gluten and dairy out of my diet due to my current health conditions. Starting off with this diet was pretty tuff but I am finding lots of alternatives and I have been cooking at home a lot more. I am always looking for new gluten free recipes and ideas so if you have any suggestions or recipes I would love to chat! Hit me back! -kev
I am trying really hard to cut down on dairy and gluten. I always have coconut milk (not the coconut milk “creamer”, real coconut milk) with my coffee now…but the gluten thing is SO HARD! There are so many beautiful gluten-free recipes out there. You have inspired me to get back into it, and experiment in the kitchen with gluten-free and dairy-free ingredients. Thank you! I will post some recipes soon!
…I’m back!
I still have been cooking every single day, as usual… but I got a job, and went through some changes… so posting blogs has been kinda difficult. I don’t have a fancy camera to take pictures of the food anymore either, so I probably won’t have the best pictures from here on out. I still want to keep this food blog though. Today I made vegan chili for my mama. Here’s the recipe;
Vegan bean and potato chili
1 medium-to-large red bell pepper, chopped
1 small onion (I used a red cipollini onion), chopped
2 large cloves of garlic, chopped
1 can of black beans (preferably the kind that have jalapenos or are pre-spiced…I used a can of “Cuban style black beans”)
1 can of kidney beans
1 jar of pasta/marinara sauce (if you want to keep this veggie/vegan, make sure the sauce does not have cheese or meat in it. Either way, it would be divine)
3-4 small yellow potatoes ( I used organic “golden” potatoes), boiled
spices- you could really go nuts with the spices here. For me, chili absolutely has to have ground chile powder, cumin, and oregano. I sometimes use curry in my chili, but today I used; cumin, dried and ground New Mexican red chile, dried oregano, dried cilantro (if you are using fresh cilantro, use it as a garnish at the end), salt, black pepper, and a really tiny pinch of cinnamon.
To cook this chili, you could absolutely just throw everything in a slow cooker and let it go on low all day. But I made it by sauteing the onion, bell pepper, and spices (putting the spices in first with the veggies is crucial- cumin and chile powder get so much better after being toasted) until it all became soft, then added the garlic, fried that up for a minute, and then added the beans, potatoes, and jar of pasta sauce. Depending on how thick you like it, you can omit some of the sauce. Let it at least come up to a simmer before you chow down, but I definitely like to let it simmer for 10-15 minutes before eating it. The longer chili sits, the better. Please serve this in a bowl with crushed tortilla chips and avocado hunks on top.
