Chili. Yeah.

Chili is one of those things you should be able to do without a recipe, just dumping beany things in a pot. Chilis vary widely - I grew up with a really tomato based chili with macaroni noodles, Dave's mom makes some great chili with canned corn and no tomatoes.

Last week I was running low on monies and had a whack of beans in the pantry it was time for chili.

Inspired by Smitten Kitchen's recipe I made some delicious beanerific chili which Dave and I both enjoyed quite a bit. Our digestive systems had very strong feelings about it later, but that's the chance you take with Mexican cuisine.

This recipe can be adapted to whatever you want. Add corn, add more veggies, leave out some beans, add new ones, add meat, add tofu, cilantro + sour cream for the end, etc. This is very very open to interpretation, so go for it.

Jen’s Three-Bean Chili

1 tablespoon vegetable oil
1 humongous onion, diced

2 carrots, chopped

2 ribs celery, chopped

4 white mushrooms, sliced
1 15-ounce can of white kidney beans, drained and rinsed
1 15-ounce can of black beans, drained and rinsed
1 15-ounce can of red kidney beans, drained and rinsed
1 28-ounce plus one 15-ounce can diced tomatoes
1 cup water or stock
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon ground coriander
1 tablespoon unsweetened cocoa
1/4 teaspoon cayenne pepper

Salt and pepper, to taste
Sliced green onions, for garnish

Heat vegetable oil in a large pot, adding diced onion, and sautéing until browned. Add carrots, celery and mushrooms and heat through. Add beans, tomatoes, water or stock and spices, including cocoa, all at once, letting mixture simmer for about 30 minutes, stirring occasionally. Adjust seasonings to taste.

Top with lovely cheese (like pepper cheddar from Mount Pleasant Cheese) and serve. Obviously this is great for lunches and freezing.

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While I'm plugging Cambie Village small businesses, I have to mention Kreation bakery in between 17th and 18th on Cambie. Check out these cupcakes! Moist chocolate cake and the icing is raspberry with REAL raspberries in it!! SO delicious. If you're ever in the neighbourhood make sure you check this place out - They have way more than just cupcakes too, check their site out.

Grow Spring Grow!

When I headed out to my mini deck garden today to get some parsley for my lovely rice soup I realize this could be a good thing to share with you.

Not only does having plants improve your life it's also a great way to save a buck or two if you focus on cultivating a vegetable garden (for those with time, patience, and a green thumb) or some potted herbs and a lovely rosebush for people like me!

I grew 5 different kinds of herbs last year, but I never used them enough to keep them from overgrowing, so I decided on two this year - Parsley and Cilantro(Coriander.) It's been working out great and it's so nice to just grab a tablespoon or two and not waste half of a huge bunch.

I bought the plants for 3 or 4 bucks each and used 39 cent planters to give them bigger pots. I'll have nice fresh herbs all summer long and hopefully into the winter! What a savings!

With Vancouver's community gardens program, potential green thumbs would get a kick out of a great space work work on your craft, even if you live in an apartment.

Love/Hate - Cumin & Rice soup, Spinach with Pine Nuts and Raisins.

Man do I love cumin.

Lately I can try it out it on anything (see here) and it's amazing.

Should I ever find myself going to a place where my life would be guaranteed, but the food would be questionable cumin would definitely be on my top 5 list.

I love Lists

TOP 5 THINGS I'D BRING TO EAT IF I DIDN'T KNOW WHERE I WAS GOING.

1. Cumin - sure I love a dried herb like the rest of 'em, but this warm spice can change any bland dish to pure magic. It's good in soups, stews, on fish and veggies.

2. Tubers - I have a love affair with potatoes. There's no denying it. If I had my choice I'd bring some waxy yellow wonders, divine fingerlings, orangey garnet yams, and some good old russets. They're also easy to grow!

3. Dark Chocolate - Mmm Mmm how could I live without some nice 67% cocoa chocolate.

4. Canned Tomatoes - Add cumin and tomatoes to any piece of pigeon meat or giant spider and it would make it taste great! Pour it over some potatoes... yum!

5. Salt - Necessary. Basic. awesome. Nothing can alter the flavour of a dish quite like this. An absolute essential.

And now, what you've all been waiting for:

WHAT I DID WITH 2 CUPS OF OLD RICE.
Gotta love Kickpleat over at ELS I can search anything in her recipes and she'll provide the guidelines for a simple delish dinner.

I had $20 and a fairly filled pantry (including 2 cups of old cooked rice) to get me though this week, so I dropped 12 dollars at Choices and made these two dishes.

chickpea, rice & pasta soup (adapted slightly from ELS)
1 T olive oil
1 onion, diced
2 cloves garlic, minced
1 can diced tomatoes
4c vegetable stock
1 T cumin
1 t red chili pepper flakes
1-2 c cooked leftover brown rice
1 can chickpeas, drained & rinsed
salt & pepper
fresh parsley sprigs, chopped

In a large pot, heat up olive oil over med-high heat and add in onion, garlic, and celery. Let them get soft and translucent and then add in the salsa and the spices. Add in rice, chickpeas and pasta and cover with vegetable stock, adding more stock if needed. Bring to a boil and turn down to simmer. Taste and add in salt and pepper if needed. Ladle into bowls and sprinkle with parsley.

---- You could add anything you have in your fridge or pantry to this soup. Kickpleat enjoyed it with alphabet pasta, I would've added carrots if I had them.

This took about 10 minutes to put together. Easy Peasy. Definitely lunch and freezer material.

On to the hate.

I hate spinach. I think I ate it while super sandy once, and it's ruined it forever. When I eat salad I cram the bottom of the bowl with spinach (because I will admit it's probably pretty good for you) and then layer it with mescalin lettuce (not to be confused with mescaline), carrots, raisins, cranberries, beets, mango, kiwi, anything to cover the horrible blandness of spinach.

This being said, I was seduce to this recipe on Noshtopia by pine nuts. Sweet, sweet pine nuts. Creamy and flavourful they teamed up with my lifelong love raisins.
Ingredients

• 1 bunch of fresh spinach (or a .5lb container of baby spinach)
  
• 2 tbsp raisins. (Golden would be best, but I used normal)
  
• 2 tbsp pine nuts, toasted (dry heat on stove)
  
• 1/4 yellow onion, chopped
  
• 2 small garlic cloves, sliced
• 1 tbsp olive oil
• salt

Go For it:

Soak the raisins in some hot water for about 10 minutes to plump up the raisins. Drain and set to the side. Prepare spinach by trimming the stems, picking over the bunch and rinsing the spinach well. Don't worry about getting the spinach too much, you'll need the water left on it once it's rinsed in a colander to help it cook later.

In a large skillet, saute the garlic and onion in a medium heat until everything gets slightly golden about 2-3 minutes. Throw in the raisins and toasted pine nuts with the garlic and onion, and mix around for about a minute. After mixture is heated through add spinach to pan. Stir occasionally while spinach wilts over about 5 minutes. If the spinach is not wilting well, or you're using pre-washed spinach, add a tiny amount of water (1-2 tbsp) to help it steam. As a gome ae loving girl, I like my spinach super wilted, but please, adjust to your tastes.

After you've reached your optimum spinach consistency, remove from heat immediately and move to a serving dish. discard any leftover water. Taste and salt as needed (In my case A LOT!)

Serve right away.

Enjoy. I did!
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If you're an amazing cook like me, your kitchen will end up looking like this! Aspire folks, aspire.

Capers/Whole Foods on Cambie is 25% off today and tomorrow

I bought all these things for 25% off! I saved about $10.

I tried to get only things I use on a regular basis i.e. nut thins, mayonnaise... But some juices and gluten-free mac & cheese snuck in there too!

Please note - there are no potatoes or candies! I showed much restraint. Potato Chips wouldn't be worth it, for one.. because 25% off for chips isn't really a deal. Wait for the 2 for 1 deals!

Living on cash really restrained me. Sure I wanted 2 bottles of the Naam's Miso Gravy, but I know I would regret buying them when I'm eating brown rice and frozen peas for lunch all week.

Yay money!

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Oh yea! They're having this mega sale (25% on ALL Products!!) because they're moving to Cambie and 8th into the new Crossroads building.

Back in Black OR Using Cash to Stay Above Water

I already said I tried the jars and started to faulted when I couldn't be bothered to keep track of each cent. I think I teeter quite obsessively about this money thing (I write a blog about it.. for starters) and when I think it's getting to take too much time up, I halt it in its tracks.

Well, as I repeatedly run out of money before the month is up and I'm apparently having a hell of a time spending less than $100 a month on entertainment (I love Sushi!) I figured it was time to put a definite end to my new fun habit of "borrowing" money from the future months SO here I go!

I'm taking the money out on the 15th of each month, but this month's is prorated because of money I already blew. Principle's pretty easy.

- take out money
- put it in envelope with totals written on it (try to be a smidge neater then me)
- track purchases, change totals to reflect that. Keep receipts in envelope.
- DON'T SPEND MORE THAN $100 ON ENTERTAINMENT!

This seems good, as I can be a rule breaker (ex. Taking my April/May money out on the 12th, not 15th.) when I just want a cupcake or something but those little overages each month that I brush under the rug will really trip me up over the months. I have each dollar accounted for, and I can't make regular, mega payments on my loans if I falter for another video rental or gin and tonic. It's just not worth it.

While I'm at it, any ideas about cheap dates or food would be greatly appreciated!

Honey Dijon Salmon with Peas and Perogies

So a certain level of laziness and grocery depletion led me to this meal. I had bought the salmon to be healthy and stuff and I was going to make a soy sauce and citrus glaze.. but I surprisingly have no soy sauce (not really surprising since I hate it in general.. but who doesn't have some on hand rotting in the back of the fridge??)I've made honey mustard salmon before, but seeing I was out of that too, I mixed honey and Dijon mustard to make this glaze/sauce. (I really had myself going , thinking I was a genius of flavour when I recalled that there are Honey Dijon chips, sauces, and McNugget dips... foiled again by McDonald's. Yarg!)

A little salmon here, some frozen peas and perogies there, throw in a (slightly old) carrot and you've got a meal.
Honey Dijon Salmon

1 tsp Dijon mustard
1 tsp honey
Salt and pepper
2 salmon fillets, washed, patted dry and checked for bones

Cooked veggies
Cooked Rice/Noodles/Perogies

1. Set oven to 350c.

2. Line oven ready pan with tin foil or parchment paper. Salt and pepper the fish and place fillets on tin foil, skin down. Mix honey and Dijon mustard. Coat Salmon.

3. Cook fish in oven for 10-15 minutes until fish is almost done. It should be light pink on the outside, and leaking white ooze stuff (that's protein!) The interior should still be the original darker flesh colour. You don't want to overcook salmon!

4.Turn oven to broil and cook for 5 minutes. Be sure it doesn't burn... cause it can.. don't ask me how I know...

5. Serve with veggies and starchies (or perogies!).

6. Eat a blood orange!


Yum!

Grocery Tips #1 - Get it together!

Ideally every one of us would get our schedules for the week together, make a healthy and balanced meal plan and cook at home each night. If you can't sense the sarcasm, I'll lay out that this is impossible. Heck, I live alone (w/ roommate) and I frequently buy things I end up throwing out (hello beets! hang on for one more week!) because I'm unexpectedly not home for dinner a few nights, or sometimes I run out of food on Tuesday aka TOO SOON! I can get home from work ready to tango with some tagliatelle or only eek out the energy to make a PB&B. I am one person, organized to a fault, and I can't even get 1 week together.

I am going to make an effort now to plan ahead a little, but to encourage my budding culinary interest i was enjoying being free from all rules and open to any dinner possibilities was also liberating (and expensive.) Nothing says "I"m Free" like potato chips on Monday and stuffed olives on Wednesday. However freeing it is.... the weak, savings ignorant, and hungry Jen at 5:15pm each day wants cookies and she wants them NOW! I can't contend with that. Maybe planning is the way to go?

In the midst of this internal struggle (to be free or not to be) I made the list above in my day planner. Should I be planning my meals on lunch at work, I have a list of all my spices and dried herbs so I don't overbuy. I can't tell you how (pleasantly) surprised I have been to find that I have coriander (ground AND whole) or cream of tartar and not wasted 3-7 dollars. I also have a firm understanding of my vinegar collection, the status of my flour and sugar supplies, not to mention beans, lentils, rices, and chocolate chips. It helps that I have everything in clear mason jars so I can see at a glance where I'm at.

So, planning well in advance or just hours before I take on the market, I can scan recipes with ease and know what I have at home. It will save you overbuying AND if you know what you have you can go the extra step and choose recipes that use up what you have at home, in other words, it also saves you money! On Monday I bought everything for the Waldorf Salad from last week and the chili that has yet to be made (how's that for failed planning) for $15 - the rest I had at home already!

Pat on the back.