During the warm summer months we made sure to cut, freeze and process most of our vegetables. Being a new mom I sometimes found this task difficult to do. However, to me feeding the frozen squash and corn to our baby has been very rewarding. Not only do I what’s in it and where it came from, it’s also very real and cheap!
If you don’t have fresh veggies frozen, have no worry! Just look for local produce in you local grocery store. When buying your produce look at the labels, stickers, bottom of produce boxes, or ask! Eating fresh in the cold winter months can and will keep the winter blues away.
Here is a Real, YUMMY, Chili recipe. Perfect on a chilly day like today!!
Pork & black-eyed-pea chili
SERVES 4
1 tbsp veg.oil ( I like to use olive oil)
1/2 pound andouille sausage ( or kobasa)
1 pound ground pork
1 onion, chopped
2-3 celery stalks
1 green bell pepper, chopped
2-3 garlic cloves, chopped
1 bay leaf, fresh or dried
Salt and pepper
A few sprigs of fresh thyme, leaves removed and chopped
1tbsp sweet smoked paprika
2 tbsp chilli powder
2 tsp coriander
2 cups chicken stock
1 petite diced tomatoes or diced tomatoes with mild chiles
1 (14-oz can) black-eyed peas ( Or any type-I couldn’t find black-eyed peas)
2 tbsp hot sauce
2 scallions ( for garnish)
Here is the fun part:
In a large heavy pot, heat the oil over medium-high heat. Add sausage and brown for a couple of minutes, then add the pork and brown and crumble it for another couple of minutes. Add the onions, celery, bell pepper, garlic, bay leaf, and salt and pepper to taste. Cook to soften the veggies, 5-6 minutes. Add the thyme, spices, stock, tomatoes, black-eyed peas, and hot sauce. Stir, bring to a bubble, then reduce the heat and cook for 10 to 12 minutes more. Discard the bay leaf. Serve in shallow bowls. Top the bowls of chili with scallions.
( Recipe from Rachael Ray’s Look and Cook)
