Vegetarian Crock Pot Chili

Yesterday, it was time to cook something ... I was going to be out to class last night, had plenty to do, not much time. But enough to start up the crockpot around 2 or so, just enough time for chili around 5!

Got out the crockpot, added a spoonful of butter, 2 heaping spoonfuls of chili powder, and a smaller spoonful of cumin seeds. Also about 1/4 teaspoon of cayenne. Turned on the pot to let the butter melt and the spices warm up a bit.

Found in the refrigerator: The last of a bunch of celery, plus an onion. I diced these up and set aside. When the butter and spices were melted and mixed a bit (about 15 minutes), I added the diced veggies. Let it all brew for about 30 minutes. I stirred it a couple of times.

Found in the cupboard: 3 cans (16 oz size) of various kinds of beans: kidney, pinto, and garbanzo. Opened them up, and gave them all a very good rinse in a colander. Added them to the crockpot. 2 cans (same size) of tomato (I think one was diced and one was crushed). Added to crockpot. Rinsed out the tomato cans with a little bit of water (no more than a 1/2 cup total). Added that water to the crockpot.

This is the very basic recipe, but it's decent enough, and feeds two people dinner for about 3 days. It's good on toast with melted cheese on top.

Do you see how you could add things to this, if you have them around? Mushrooms? Ground turkey or beef? Minced garlic? Red, yellow, green peppers? A jalepeno pepper (carefully deseeded and minced)? Zucchini? Etc? Hmmmmmm? Have fun!

Ginger syrup

Take the ginger, peel it (or just trim away the dried out parts). Using a sharp knife (the cook's favorite implement), slice the ginger thinly (1/8 inch is good, 1/4 inch is okay but a little thicker than ideal, and even less than 1/8 inch is best yet). Layer the slices in a clean container with one of the following between the layers:

- plain sugar (brown or white, either is okay)
- honey
- agave syrup

(Artificial sweeteners are not recommended)

Add some extra on top of the slices, too.

Let it sit for a day or so (you can put it in the fridge if you want, but you don't have to).

It's easiest to see with the sugar, because the ginger juice will liquify the sugar and turn it to ginger syrup! What can you use the syrup for?

- add a spoonful to hot water with some lemon juice for an instant hot beverage! Also good iced.
- add it to pie filling -- especially good with cherries!
- add a spoonful to a smoothy.

It may be strong, depending on the quality and freshness of your ginger, and the exact ratio of sugar to ginger root. PLUS! you can fish out the ginger slices for use in baking, or to add to tea or even just nibble on straight. Again, it may be more spicy that what you are used to, so you may want to taste it first before use to estimate how much to use.

Two new things

1. I was talking to a woman yesterday as we were oohing and aaahing over the price of organic broccoli in the store (99 cents a pound), and she said she likes to roast it. My sister also says that roasting is her "go-to" prep method for veggies, so I thought, what the heck. I cut up the broccoli into florets, tossed them with a small spoonful of olive oil, and put them on a pan in the oven at 350. I shook/turned them a couple of times, but they were done in less than 15 minutes. Took them out and tossed them with a pinch of salt. YUMMY!

2. I saved the broccoli stems and put them through my juicer, along with some celery, carrots, and part of a cuke. I had been feeling kinda punk, and this juice perked me right up, and also ... YUMMY! or am I just a wierdo? whatever, I thought it was yummy!

TTFN!