Brace Yourself for Three Bean Vegetarian Chili in the Crockpot

I hardly notice the change, but then she looks up and smiles at me, and I see train tracks. Pink train tracks on a face that is changing. We had to watch that Brady Bunch episode when Marsha gets her braces. Twice. Marsha managed to get several dates to the school dance even with her braces on. Not that I want that for Sailor. But I'm just saying, I think if it's OK for Marsha, it's going to be OK for Sailor too. So far, only one person has called Sailor "BRACE FACE." And it was me. But I said it nicely, as in, "Aw, come here, my little brace face." Her brother, in a rare moment of compassion, said, "Sailor, I think you look even prettier with braces on. I wish I could get braces, too." But then, he felt embarassed by his heartfelt admission, and hid his face in a zorro mask for the rest of the afternoon. I wish I had a zorro mask that I could hide behind whenever I embarass myself. But then, I might not ever come out. I could save a lot of money on mascara.

But I digress. I wanted to make a big pot of comfort for my little Marsha Brady. The January copy of Cooking Light had a stunning display of chilis (not to mention some very tempting carrot cake pancakes), and I fully intend to make them all. I started with Three Bean Vegetarian Chili, and I made the whole durn thing in the crockpot. Fantastic, friends-truly fantastic. And maybe even ultra-fantastic the next day. You know what else is fantastic? All of your kind comments about Sailor's braces. You are just the kind of people that I love to count as my friends. You made Sailor feel like a million bucks, so that's how much I owe you. Have a great weekend, everybody.

Money Saving Tips:

Use dried beans of any variety, soaked over night in this recipe to save a few bucks. You might need more liquid, but you won't need to alter the cooktime. You can swap the butternut squash with canned pumpkin.
Three Bean Vegetarian Chili in the Crockpot

Slightly Adapted from January Cooking Light
Estimated Cost: $6.00 for six servings

2 bottled roasted red peppers, drained and chopped
1 large minced onion
2 teaspoons ground cumin
1 teaspoon crushed red pepper
2 tablespoons chili powder
1/2 teaspoon salt
4 garlic cloves, minced
2 cups organic vegetable broth
1 1/2 cups pureed butternut squash (I used frozen)
1 (28-ounce) can diced tomatoes, undrained and chopped
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained

Preparation:

Add all ingredients to the slow cooker. Cook on high for 3-4 hours, or on low for 6-8 hours. Garnish with sour cream and green onions before serving.
PS Don't forget to vote for my crazy kid in the Jif Peanut Butter Contest. Just follow the link over to cast your lot for West's More Rockin' Moroccan Peanuty Pitas.

Next Up: Carrot Cake Pancakes? Or one last Crockpot Soup?

Chicken Curry Soup in the Crockpot

It's hard to keep writing everyday and not mention the things that tear your heart out, like the situation in Haiti. A couple of hundred years ago, we probably wouldn't even know that anything at all had happened in Haiti yet, but now we get the minute by minute, blow by blow. It is heart wrenching. Saddest of all are the accounts of the children trapped under rubble, whose cries are still heard. It is inconceivable, but it is also real.

On the other hand, I am proud to be part of a nation that springs into action to help those in need. Sometimes it doesn't work out exactly perfectly, but so many are willing to donate money, time, services, and prayers on behalf of the downtrodden. I want my children to know that they are part of this national legacy; when someone is hurt and suffering-locally or internationally, we can find a way to help. Here's one way to help: If you live in the western states, you can stop by any Smith's grocery store to donate money directly to the Red Cross for the Haitian relief fund. And while you are there, you can pick up some simple ingredients for the following.

And now, a little soup to warm the soul, as part of my January series of soups in the Crockpot. I'm calling it Chicken Curry Soup, although its true name is Mulligatawny. I once read-can't remember where- about a restaurant owner that couldn't sell their "Mulligatawny" soup, until they simply changed the title to "Chicken Curry Soup." By either name, it's the same rich curried broth, laden with chicken, rice, tart apples, potatoes and other yummy vegetables. In my version, you can add the cream at the last minute-or not at all, if you prefer. Either way, it's extraordinarily easy to fix, easy on the pocket book, and easy on the palate. Here's wishing you are all safe, warm, well, and grateful to be so.

Money Saving Tips: Use any cut of chicken to save some cash-just remove skin before boiling and bones before serving. Bouillion cubes work well here. Save a little more and make it vegetarian by using vegetable broth and swapping out the chicken for a can of drained garbanzo beans.

Chicken Curry Soup in the Crockpot:

Estimated Cost:$5.00 for four large servings

5 cups chicken broth

3/4 lb. chicken, cut into 1 inch pieces ( or you can add it uncut and frozen and shred it later)

1 large onion, diced

1 tart apple, peeled and diced

2 medium potatoes, peeled and chopped

2 carrots, peeled and chopped

1 tablespoon curry powder

1/2 cup white or brown long grain rice

Optional:

1/2 cup cream

For Serving:

Fresh lime or lemon wedges

chopped cilantro

Add chicken broth through rice to the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours. Stir in cream, if using. Serve soup with fresh lime and chopped cilantro.

Up Next:

Green Chile and Corn Chowder in the CrockPot

PS If you are feeling so inclined, head over and vote for West's More Rockin Morrocan Peanutty Pitas. Thanks again.

Vitameatavegamin-or Beef and Barley Soup in the Slow Cooker

We've been on an I Love Lucy kick this month. It's not just a title, I really do love that crazy redhead. We all do, young charges included. The only drawback to too much Lucy is trying to get them to settle down at bedtime after they watch her brilliant oddball comedy. It's more of a hyperactivity catalyst then pure liquid sugar. It's making me laugh so hard that I actually get an ab workout. Hey, I wasn't even trying.

One of the best episodes, hands down, is "Vitameatavegamin."

Remember when Lucy gets sloshed practicing a commercial for the miracle supplement? She tells viewers that the alcohol-laden syrup contains "vitamins, meats, vegatables, and minerals." And that got me thinking about this Beef and Barley Soup in the Slow Cooker. It's got vitamins, meats, vegetables, and minerals. The only thing it doesn't have is alcohol, so you are guaranteed to stay warm, satisfied, and 100 percent sober. It's a cinch to make in your slow cooker, so fill 'er up today. "It's so tasty too; just like candy." Well, maybe that's a bit of a stretch, but it's spot-on if you leave out the candy part.

Watch here for sore tummy muscles.

Money Saving Tips:

Use any cut of on sale beef, even a pot roast, cut into 1 inch pieces. Beef bouillion cubes will work well here, just add less than you think you need and taste at the end and adjust. Got any leftover cooked vegetables-just throw them in at the end.

Beef with Barley Soup

Estimated Cost: $6.00 for four large servings

1 lb. stew meat

1 large onion, chopped

2 carrots, peeled and chopped

2 ribs celery, peeled and chopped

1/2 cup chopped mushrooms

1 clove garlic, mined

5 cups beef broth

pinch of crushed red pepper flakes

1 bay leaf

1 tablespoon dried parsley, or 2 tablespoons fresh

Add later:

1/2 cup uncooked pearl barley (quick cooking is fine)

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

fresh parsley, for serving

Add meat through parsey to crock pot. Cook on low for 6-8 hours, or on high for 3-4 hours. Add barley for last hour of cooking. Stir in vinegar and sugar. Taste and adjust seasonings.
Next Up:

Crock Pot Mulligatawny

PS Click here to vote for West's More Rockin' Morrocan Peanutty Pitas everyday through 2/12. Scroll down and register-it takes 10 seconds, promise! See yesterday's post if you have no idea what I'm talking about.

PSS West just got an offer to appear on a morning show to make his recipe. He's decided to enter the witness protection program instead.

Classic Chicken Noodle Soup in the Slow Cooker

Whatever mysterious virus has graced my existence for the last week, has finally found a new patron: The Quiet Man. I made myself an absolute wah-wah baby when I was sick, staying in bed and wailing for frequent cups of cold water and buttered toast. I watched Pride and Prejudice, the BBC version, but on VHS, which means someone has to come and switch the tapes for you every couple of hours, and they'd better be quick about it because I can't bear to be apart from Elizabeth and Darcy. It's amazing how much lung power I still have, even when indisposed.

In contrast, the Quiet Man doesn't ask me for anything at all when he is sick. He heads off to work and holes up in his office to do paperwork, as a sort of self-imposed quarantine. I can't do much for him, except telephone and ask if he is OK. Long pause. "Yes." Are you still sick? Long pause. "Yes." Oh. Darn. Can I do anything for you? Long pause. "No."

But YES, I can do something for him. I can make him old-fashioned chicken noodle soup, a bonafide miracle food for the indisposed. It's good and comforting and it will cure whatever ails you faster than anything you can buy at the pharmacy. And if you make it in the slow cooker, it requires such a minimal amount of attention that you could easily make a steaming serving for anyone in your life who becomes ill this winter season. Ladle a bit into a jar and take it to an ailing neighbor or co-worker. Or stay home and eat it all by yourself. And stay well, while you're at it.

Money Saving Tips: Use bouillion cubes for the broth. You can use bone in skin on chicken; just remove bones and skin after cooking.

Classic Chicken Noodle Soup in the Slow Cooker

Estimated Cost: $ 3.00 for 4-6 servings

3 cups water

3 cups chicken broth

1/2 pound boneless, skinless chicken (toss it in frozen, if you like)

3 carrots,peeled and diced

2 ribs celery, peeled and diced

1 large onion, minced

2 tablespoons chopped fresh parsley, or 1 heaping teaspon dried

pinch of dried rosemary

pinch of dried thyme

2 ounces egg noodles, or broad pasta noodles

salt and freshly ground black pepper

Add all ingredients to the slow cooker EXCEPT the noodles. Cook on high for 3-4 hours, or on low for 6-8 hours. Remove chicken from pot and shred; return to pot. Add noodles for last 30 minutes of cooking. Taste soup and add salt and pepper to taste.
Next Up:

Creamy Potato Soup in the Slow Cooker

Better for You Chocolate-Buttermilk Muffins

All of your virtual well-wishing has brought about a shaky, cheerful recovery. I wish I could return the favor when you are feeling ill. I'd tuck you in and spoon feed you some homemade chicken noodle soup, the equivalent of what your kind comments have done for me. I feel physically better, but mostly overwhelmingly grateful for your readership. I can only promise to endeavor to deserve it in the coming year.

It's a brand new year. It comes shiny and packaged, like a Christmas present, leaving me wondering what kind of surprises lay ahead. I know that I want what I had last year, only more so. I want family dinners, with casual conversation and funny anecdotes. I want lazy Sunday breakfasts in pajamas. I want late night snacks and movies, moshed together on the couch, under a comfy quilt. I'd like Birthday cakes and everyday cakes, both with candles and wishes. I want comfort food when my family needs band aids and respites from the inevitable bumps in the road. And celebratory meals with friends crowded around makeshift tables and big laughs from little children. I want contentment, with a scoop of ice cream on the side and a cherry on top.

So here's what I resolve to do this year:

Stay healthy. No diets, just healthful foods (and treats, too) and lots of running (half-marathon or full?) and fun family exercising like tennis, ice skating, swimming, bike-riding, and hide and go seek. Maybe I should sign up for fencing with West.

Stay happy. Take a good long look at my charges when they are sleeping, every night. Listen to their stories, even if its the 179th time that West wants to tell me about a scene from Star Wars. Never skip dessert, unless it is Fruitcake. Play Trivial Pusuit with my parents, who incidentally clean my clock everytime. Take the charges to New York to see their Oma and Opa, on their turf. Tell my nieces and nephews why I love them. And I really do adore each and every one of them. Write secret notes to the Quiet Man, especially during church, since it reminds me of when we were dating and why I knew I'd be no good without him. Keep blogging and strive to be worth of my readers.

Stay sane. I need a little help with this one, since I'm starting with a deficit. Ask for help when I can't do everything. Refuse late papers from students, unless they have a really, really, really good excuse. Telephone my sisters, since they are my free psychologists. Go through the drive thru at Del Taco when dinner seems impossible. They actually have pretty good cheese quesadillas, don't they? Don't let myself get so busy that I don't have time to be spontaneously kind. Laugh in the face at perfection, and embrace imperfection.

And now, to share with my dear readers, the first recipe of 2010. Here's a scrumptious, yet better for you Chocolate Buttermilk Muffin, partially in celebration of the second year anniversary of my online Baking Club "Tuesdays with Dorie," and partly in celebration of a new year. May it bring you much peace, happiness, sanity, and chocolate. Hopefully all together.

Better for You Chocolate Buttermilk Muffins

Notes: These are fantastic warm and fresh from the oven. They are every bit as yummy as a full fat cupcake.

Estimated Cost:$1.50 for six

1/2 cup semi-sweet chocolate chips

2 tablespoons butter

1/3 cup buttermilk

1/4 cup sugar

1 egg white

1 teaspoon vanilla

1/2 cup whole wheat flour

1/3 cup all purpose flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/4 cup additional chocolate chips, optional

powdered sugar, optional

Preheat oven to 400 degrees. In a medium microwaveable bowl, melt chips and butter. Stir until smooth. Add buttermilk and stir well. Add sugar, egg white, and vanilla. In a separate bowl, combine flours, soda, and salt. Add to chocolate mixture and stir VERY GENTLY, until just combined. Fold in additional chips, if using. Line a muffin pan with six muffin liners and divide batter between cups. Bake for about 20 minutes, or until puffed and firm to the touch. Sprinkle with powdered sugar, if desired and serve warm.

Up All Week:

My Favorite Soups in the Crock Pot