I like to eat meals that are just a bowl full of good stuff. I tend to eat meals like this more than I eat the traditional food-groups-segmented-on-a-plate kind of meals. It’s easy and simple and tasty. For this meal I made millet for the first time. It was so quick and easy. Plus millet is a super healthy and nutritious grain that to me, works kinda like couscous but with a great, complex, slightly nutty flavor. Next, I tossed a can of black beans with the Gazpacho Salsa that I’d made earlier. Everything was served at room temp. in one yummy bowl.
I believe that Chili is an important part of one’s culinary repertoire. Just about everyone has their own special recipe or method when it comes to chili. My boyfriend and I have an on going dispute about exactly who came up with the idea to add canned pumpkin to our winter chili recipe. He claims the pumpkin was his brilliant idea whereas I know that I am the genius behind this one.
I’m not going to share our usual chili recipe now. I’ll save that for a cold, gray Cleveland winter’s day. Today I want to share our lighter, fresher version, Summer Chili. The beauty of all chili recipes is that the ingredients are flexible. The types of peppers or beans can vary depending on what is most handy in the cupboard or garden. I doubt that I’ve ever made the same chili twice and all measurements are approximate.
I am an NPR junkie. In the past two days NPR has aired two great stories about vegetables. The first story is a brief, romantic and historical look at the sexy past of the tomato plant. The second is a report about how to prepare fresh veggies so that you get the greatest nutritional benefit. After listening to the latter I have decided that the best way to enjoy the taste and nutrients of garden fresh peppers and summer tomatoes is in the form of fresh salsa. Whether you eat the salsa atop an over medium egg (as I did this morning) or scooped up with crunchy corn chips, the key is to enjoy it with a little healthy fat. Check out these links to hear the stories for yourself.
You Say Tomato, I Say ‘Love Apple’ by Diane Roberts
Get The Most Nutrition From Your Veggies by Allison Aubrey