🌷“Courage, dear heart”🌷-C.S.Lewis
Hello, sweet friends…
Before I begin this week’s post let me share a What I Wore recently before heading out to garden. So much of what is currently happening around the world is not in my control…fortunately a few things are…so I say my prayers and Keep a daily routine as much as possible.
That being said let me share about my week…
Comfort can be found in a variety of things…food, family, memories, friends…
I continue to receive the most comfort from home.
I suppose that is how this week I got the idea to create a special place in our home for Spring.
I asked Joe if he would bring up one of the Christmas trees from our basement…being the loving husband he is…he did.🙏
At the time I wasn’t sure what I was going to do with it…
I only knew something inside me was stirring very deeply.
Since we are in a pandemic…being careful about what we do…where we go..distancing ourselves from others…
I knew that whatever I was going to create would need to come from the items I already had here at home.
I began foraging around the house and discovered a few things that inspired me…
However it wasn’t until I went outside in the garden…
and noticed the wreath in the dormer that the lightbulb went on…
I had what was needed to create a special symbol and beauty for Spring. I carefully removed the pieces from the wreath…separating each flower…vine…twig…and a small rabbit. I then re-placed each onto the tree.
A Spring tree is now lit…
a reminder that this season more than ever I need to pray…trust…love…have hope…
My time in the kitchen this week included cooking up some vegetarian chili. The recipe below is a combination of several recipes. I ended up substituting a portion of the chili powder with chipotle powder which gave it a spicier touch.
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large bell peppers, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
- 2 (4-ounce) cans roasted green chiles, undrained
- 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
- 1 to 2 cups low-sodium vegetable broth, divided
- 1 (15-ounce) can whole kernel corn, drained
- Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes
- Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
- Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
- Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
- Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
- Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
- Stir in the corn. Add the corn and stir to combine.