I can take very little credit for this meal. A friend of mine found it, made it, and posted a photo of her version of this recipe last week on Instagram. It looked really delicious in her photo, and the directions looked easy enough, so I decided to give it a try for myself.
The best thing about this recipe, or any chili recipe, I was able to get multiple meals out of this for myself and my coworkers!
When I first started writing these Meatless Monday posts I was not a vegetarian, but I wanted to begin to decrease the amount of meat that I was eating for various reasons. I thought that it would make me overall healthier, it was kinder for the environment, and was obviously better for the animals. It was never my intent or my goal to become a fulltime vegetarian.
I love soup of all kinds, and it seemed like an obvious choice for dinner for us. The weather (while not as cold as it is today) was turning colder. What is better on a cold night than a warm bowl of soup? We picked up our favorite vegetables, two cans of crushed tomatoes, and one box vegetable broth and a soup was born. I doctored my bowl up by crumbling Ritz crackers over the top and adding parmesan cheese – but that it was certainly not a necessity.
This past week has been a challenging one. It has been crazy and busy with no real rhyme or reason. I have been home with my family,and usually this means my mom making all our favorite foods, but this trip it meant my sisters and I eating out a lot. Multiple times a day a lot.
Fall is my favorite season for a lot of reasons, but one of the biggest is because I love the food associated with fall. It’s warm and cozy and delicious. My family goes a little apple crazy. They always dedicate a weekend to apple picking and then baking apple pies and making homemade apple sauce. Don’t get me wrong, I love my aunt’s homemade apple pies and sauces, but I also love pumpkin. Pumpkin pies, cookies, muffins. Okay, I admit, I haven’t met a pumpkin recipe I don’t like.
This is a small and intimate event fostered great discussion around issues surrounding our environment and food justice.
It has been so long since I sat down to write a Meatless Monday post I can’t even remember the last time I posted one. This weekend, I had one of my most favorite salads from childhood. It is the easiest salad to make, and it is really delicious. With this being the first weekend in October it really felt like my last opportunity to really get amazing tomatoes and sweet corn from the Farmer’s Market.
One of the benefits of the Temple’s administrative office being closed for remodel (outside of getting a beautiful new work space of course) is that I was able to come home to Ohio for a week to visit my family. Coming home for any amount of time always feels rushed, like I am trying to squeeze too much into too little time. I never get to see everyone or do all the things I would like.
It has been a long time since I have written a Meatless Monday blog. Like High Holidays long. I had originally meant to share this recipe before Thanksgiving, because it is my family’s (well, really mine) favorite side dish. Sautéed green beans with tomato and basil. Amazing. My aunt makes them just about every year for Thanksgiving and has even written “Carrie’s favorite” on the recipe. We almost always double the recipe, because they are that much of a crowd pleaser, and there’s not usually any leftover.
Someone usually comments at least once that they don’t know why we don’t make these more often. In addition to being amazingly tasty, it’s also a pretty dish to make and a really versatile one too. As I mentioned we have had them many times as a side dish to turkey at Thanksgiving, but we’ve also made them with lamb or prime rib at other special occasion dinners.
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