on the table....vegetable chili

When it is negative 25 degrees outside (with the wind chill) it's a good day for chili!  I learned how to make this chili from my older sister.  She came to my house when I was pregnant with bean number one and we made a giant pot.  This chili freezes fantastically so there is always some in the freezer.

Veggie Chili...

~2 cans of black beans

~2 cans of kidney beans

~1 bag of frozen corn

~2 red peppers

~2 green peppers

~3 green onions 

~1 small yellow onion

~2 jalapeños

~chili powder

~a pound and a half of ground turkey (or you can use beef)

~45 oz of caned diced tomatoes

~45 oz of canned tomato puree 

The first thing I do is pour all of the tomatoes in a big pot.  Next I slice up all the veggies (except the yellow onion) and heat the corn up in the microwave.  Make sure when you're chopping those jalapeños that you don't get any seeds in the mix!  Dump all the veggies in with your tomatoes and don't forget the beans.  Then slice up your yellow onion.  Add some olive oil to your pan and throw in your onions.  When the onions are looking a little colorful add your meat and season with chili powder.  Last pour your meat into the pot.  Cook your chili on low for 3-4 hours and there you have it!  

My sister, as some of you may know, is a photographer.  Her ability to capture the essence and beauty of the world around her is quite extraordinary.  

SCOUT PHOTOGRAPHY~Elizabeth Guzaldo

Can you tell I'm proud of her!?!  

And with the brutal cold outside today I reworked the mantle after taking all the Christmas decorations down.  I left the vintage candle sticks but added some jars of pinecones and some old books.

And then came a bit of lounging in the kitchen.  The beans love to cook with me so this a typical scene.

 End of the night fire with cookies and all is good. 

Stay warm friends and a happy week to you!  

a collection...around these parts

 School is winding down and summer break is upon us.  Kinda nice to have a loose schedule to look forward to.  Here is what has been making me smile as of late...

~My youngest getting the hang of the creek~

~The front garden is a work in progress but it is coming along a little further this year~

~An awesome scene at the arboretum~

~Found this bench to be perfectly magical tucked into a woodland garden on a stroll with the beans~

~My bean boy independent and free searching for tadpoles~

~My oldest touching the tadpoles~

~The children's garden where we spend many good days~

~Our go to dish that looks pretty with basil from the garden~

Sun Dried Tomato Pasta

A recipe adapted from the Barefoot Contessa...

Simply prepare the dressing and pour over warm pasta.  I add chunks of fresh mozzarella, cherry tomatoes from the garden, basil, and you can even cube chicken and add it if you like.

The dressing (which I always double)

~5 sun dried tomatoes in oil drained

~2 tablespoons red wine vinegar

~6 tablespoons good olive oil

~1 garlic clove, diced

~2 teaspoons kosher salt

~3/4 teaspoon freshly ground black pepper

blend it in a food processor and pour over warm pasta

sprinkle with parmesan cheese before you dig in if you want to tone down the flavor

~Peonies are opening~

~A new tablecloth for spring~

~Along the dry creek bed is my new favorite woodland plant...Bowman's Root (part shade) paired with Lamium, Autumn Joy sedum, and geranium~

~A new throw for summer~

~Chocolates in town with the hubs on our date night~

Here is to the little things that make us smile!  

Happy making, baking, and growing!

good day sunshine

Hey folks!  We had the most glorious sunshine today!  Popsicles, sprinkler time, and good old dirt digging! Things are popping on through in the garden though we still have a bit that is delayed from the cold spring temps of April.  I have been working like a dog trying to get the start of the season up and running around here so I apologize if I have not been around for a visit.  That and a pretty nasty bug that I'm just getting over! 

herbs in

The beds are waking up!

containers are being made...Torenia Hybrid, Plectranthus, Millium "Flashlights" {annuals for shade}

color blocking with Coleus 

my tulips

more tulips...my favorite

Another construction area in the garden....a whole new vision...to be continued on this one!

nature adventures with the beans

And a while back I talked about trying new recipes from my Aunt Tina's cookbook.  Here is our latest one and it's another keeper!

Turkey-Stuffed Shells

~ 12 oz package jumbo shells
~ 1 lb ground turkey
~ a dash of olive oil for the pan
~ 1 10 oz package of frozen chopped spinach, thawed and drained
~ 2 medium size onions
~ 1 8 oz container of ricotta cheese or you can use cottage cheese
~ 3/4 cup of parmesan cheese
~ 4 tbsp. of butter
~ 3 tbsp. of flour
~ 2 1/4 cups of milk
~ 1/2 tsp. salt
~ 1/2 a cup of shredded mozzarella cheese


Boil your pasta shells.  Meanwhile, in a pan over medium-high heat, sprinkle in your olive oil.  Cook your onions for a few minutes and then add your turkey.  Stirring occasionally until the turkey is brown and the onions are tender.  Remove the pan from the heat and stir in....spinach, ricotta cheese, and parmesan cheese.

In a saucepan over low heat melt your butter and stir in flour until blended.  Cook 1 minute.  Gradually stir in milk and salt.  Cook, stirring constantly, until sauce boils and thickens.  (you may need to add a hint more flour if it is not thickening) Pour half of the sauce into a 13x9 inch baking dish.

Preheat oven to 350 degrees F.  Drain your shells.  Fill the shells with your turkey mixture and arrange them on the sauce in the baking dish.  Pour remaining sauce over your shells and sprinkle with mozzarella cheese.  Bake for 30 minutes or until mixture is hot and bubbly.  Turn oven control to broil. Broil your stuffed shells for no longer than 5 minutes until the tops are brown.  And enjoy!

Happy Making, Baking, and Growing!

on the table

Some good eats to share....

Keeping with our mission to cut processed foods from our weekly meals, we have been trying new pancake recipes.  With some real maple syrup this one has hit the spot!

Sour Cream Pancakes 

{adapted from the Barefoot Contessa}

• 1 cup flour
• 3 tablespoons of sugar
• 1/2 cup wheat flour
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup sour cream
• 1 cup milk
• 1 teaspoon of grated lemon or orange zest
• 2 teaspoons baking powder 
• 1 1/2 teaspoons kosher salt
• butter
• pure maple syrup 

1. With a fork, mix all of your ingredients in a bowl.  Stir until just combined.  Try not to over mix.
2. Melt a dab of butter in a frying pan and wipe up access.  Spoon in batter and wait for those bubbles before you flip!  The trick is to reapply the butter in between each batch. {we don't use cooking spray or non-stick pans because they just aren't good for ya!} I often put my oven on 200 degrees F to keep the whole batch warm so that we can eat together!  

I have posted this one before but something hit the fritz and it was erased.  I wanted to get it back up because it is a WONDERFUL cake filled with garden veggies.

Carrot and Zucchini Bars

• 2 eggs, slightly beaten
• 3/4 cup packed brown sugar
• 1/2 cup canola oil
• 1/4 cup honey
• 1 tsp vanilla
• 1 1/2 cups shredded carrot
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts or raisins
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 tsp ground ginger
• 1/4 tsp baking soda

Lemon Cream Cheese Frosting

• 1 {8 oz} package of cream cheese
• 1 cup powdered sugar
• 1 1/2 teaspoons of lemon zest

1. Preheat your oven to 350 degrees F.  In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla.  Then mix in the carrot, zucchini, and walnuts....or in our case raisins.
2. In another bowl combine your dry ingredients.  Flour, baking powder, ginger, cinnamon, salt, and baking soda.  
3. Add your dry ingredients to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool the cake completely in its pan on a wire rack.
5. When the cake is cooled you are ready for the icing.  With a mixer, beat the frosting ingredients until fluffy.  Spread the frosting on your cake and you are ready for a light and delicious cake!

Partying with...Chantille Fleur & I Should Be Mopping the Floor

on the table

I have been practicing baking a new bread every week. I loved the homemade breads my grandmother made when I was a child and I wanted to do the same for my beans. I also want healthier options for my family.  Our son has a peanut and tree nut allergy, so our bread options from the bakeries and stores are limited.  My thoughts on food allergies another day.  For now. I'm focused on cutting as many highly processed foods from our diets as possible.  This includes trying to eliminate high fructose corn syrup as well.

Here's what's on the table...Minestrone Soup and No Knead Bread

In my Pop's old neighborhood, they called it the poor man's soup.  If they were short on food for the week, they would take whatever they had in the fridge and make a pot of minestrone.

via-Pinterest

Ingredients~

2 zucchini cubed
2 summer squash cubed
2 cups of small pasta
1 1/2 cups sliced mushrooms
Olive oil
salt and pepper
2 carrots-don't worry about peeling
1 onion
3 stalks of celery with leaves
2 cans of beans (garbanzo, cannellini, or red kidney beans)
1 14 oz can of diced tomatoes
8 cups of organic chicken broth

(I have made this recipe with whatever veggies I have had on hand...you can't go wrong!)

Minestrone Soup

{adapted from The Pioneer Woman}

1. In a large stock pot drizzle some olive oil.  Cut up one onion, a couple of carrots (I have even used baby carrots cut up), and a couple pieces of celery. Cook them until they are lightly browned.
2. Next add 8 cups of organic chicken broth to the pot.  Bring all the ingredients to a boil and then reduce heat to low.
3. Next grab 1 or 2 cans of beans and drain them in a strainer. Red kidney beans, garbonzo beans, and cannelini have all worked
4. Throw those into the pot and let the soup cook for another 10 minutes
5. While this is cooking cut up your zucchini, squash, and mushrooms. (broccoli works great too) Spread them out on a baking dish.  Drizzle olive oil over the veggies, stir, and add some salt and pepper.  Cook them in the oven for 15-20 minutes at 500 degrees.  They will be added to the soup at the end.
6. After the beans have gone in choose any type of small pasta to throw in.  Let the pasta cook in the pot for about 10 minutes.
7. Check those veggies in the oven!
8. Now throw in a 14 oz can of diced tomatoes and the juice.  I cook it for another 10 minutes at this point. This is when I add salt to taste.  You may need several pinches of salt to give it a kick!
9. Make sure the pasta is done and then add your cooked veggies from the oven and mix it up!
10. Now it's time to dig in!  Don't forget to sprinkle on some parmesan cheese.  

No Knead Bread

I first saw this recipe at Elaina's blog A little bit country-a great blog if you haven't visited yet!
The original recipe is from Tania's blog  Ivy Nest another inspiring place to visit!

Tania lays it out fantastically, so i will let you pop over there to check it out!!  Here are the ingredients you will need..

Ingredients~

3  cups water, lukewarm

1 tablespoon instant yeast

1 tablespoon sea salt

6 1/2 cups plain white flour (or 5 cups white and 1 1/2 cups wholemeal)

And like the Italians say...bada boom bada bing...your done!