Sundays are good days in my kitchen & Blueberry peach compote

I love days where I have plenty of time to experiment, and that's exactly what I got the last couple of Sunday. Last week I made the chili from my last post, one of my favorite random pots of stuff meals in a long time. Once I realized it was going to be a chili I through together a corn bread to go with it. I adapted a recipe that used chedder, corn kernels and bacon. I left the bacon out and added cumin and cayenne. I wasn't as happy with it though. It came out a little dry, I went light on the cheese to lighten to fat content but I didn't make up for the moisture it was missing from the bacon. I'll be trying it again and increasing the liquids to see what happens.

I had to run to the store for buttermilk and eggs, and low and behold beautiful blueberries were on sale as well. So I grabbed two pints. And then I sat at home with chili on the stove and cornbread in the oven and two pints of blueberries and buttermilk staring at me. I started a search for something I could make that would use them both. And then realized I didn't have vegetable oil. Well I do, but its garlic flavored and that just wouldn't work. I ended up making a crumb cake from Every Day Food. I subbed some of the flour in the topping for oatmeal to give it a bit more texture. I was very happy with the outcome and took it to work where my coworkers happily did away with it for me. Sadly I didn't even get a picture of it.

A week later I still had blueberries in my fridge. I know its a sin, my only excuse is that I wasn't home very much. Saturday morning I made a smoothie with fresh blueberries, frozen peaches, mango juice, greek yogurt and protein powder. Easily one of the best I've made in a long time. It kept me going for hours.

Sunday at noon I wanted pancakes. I remembered reading a recipe that used sour cream for pancakes, and I knew I still had a lot of greek yogurt so I decided to give it a try. You don't get the recipe yet. The final product was easily some of the best breakfast I've made but there was a lot of tweeking along the way so until I get it just right I wont publish it. But I'll give you the blueberry peach compote I made to use up the rest of my berries.

1 pint blueberries
5 slices frozen peaches - frozen will hold up better but fresh would work fine, add them after 10 minutes of cooking time
1/4 cup sugar
Enough cold water to cover

Toss berries and peaches in small sauce pan with sugar to coat.
Add the water
Bring to a boil, and reduce to simmer for 30 minutes until syrup is as thick as you like it.
I like mine very thick. It was that easy, and the flavor is amazing. 

Sweet potato black bean chili

Welcome back me!

At the request of a friend I am typing up this recipe, so he can stop bothering me about it. I had some sweet potatoes in my fridge that weren't long for the world. I did what I always do, I pulled a bunch of stuff out of my cupboards and started throwing things in a pot. Luckily I wrote it down as I went along.

Vegetable oil
1 Shallot diced
2 tsp cumin
1 tsp cayenne
1 Tblsp diced garlic
2 sweet potatoes diced
1 can roasted/stewed tomatoes with green chili - I use Trader Joes Brand
4 cups broth - I use fake chicken broth
1 can black beans rinsed
1 can great northern beans
1-2 cups roasted corn - Frozen Trader Joes Brand, sadly I didn't have fresh at the time.
1-2 tsp Chili 3000 - Penzeys Brand
1/2 tsp cayenne
1/2 cup red quinoa

Heat oil in large pan. Cook shallots until just caramelizing, add first 3 spices and mix to coat, cook spices until warm and flavors are developed, about 5 minutes.
Add sweet potato and mix until coated, add 1 can of tomato cover and simmer for about 15 minutes until color on sweet potatoes darkens, and they're just started to get soft.
Add 4 cups broth, black beans, and white beans and bring to boil until it starts to thicken.
Add corn, and the rest of the spices, and the quinoa and cook for 20 more minutes.

I served it with a little cheese and some plain greek yogurt. I made corn bread to go with it, but it wasn't my best so I'll wait to post that until I've got the recipe down. Next time I make this chili I'll throw in some carrots and maybe some more tomatoes.

Reserection! Blogging 2.5

Life changes, lets try this again.

A week or so ago I made an amazing quinoa pilaf, I didn't right down the exact recipe, because of course I was winging it. But the basics start with sauteed garlic, kale, and carrots, then vegetable broth and red quinoa, I had it cold with feta on top. Next time I'll add a shallot and maybe some mushrooms. Because the quinoa is so high in protein this was a great meal for me as a vegetarian, and would be a wonderful side with chicken or turkey for many of my friends. Next time I'll actually write down the recipe.

Portabella!

Last night I got home from work craving good food. Specifically, something made with portabella mushrooms. I decided on a portabella parmesan risotta, made with veggie broth of course. There is nothing like a warm risotto on a cold fall or winter night. I also made sweet potato fries seasoned with cinnamon, curry powder, and paprika. I know the flavors don't exactly mix with portabella risotto, but its what I wanted damnit. Of course I got about 20 minutes into cooking and my fiance tells me the movie we're going to is at 7, not 730 like I though. I switched gears and quickly made myself a veggie burger while everything else finished cooking. So, my lovely risotto is still waiting for me, in its cute little container, in the fridge at work. Unfortunately because I was in such a hurry to get things done I also forgot to write down what I was doing... I really have to get better at that. And pictures, I've got to get better at pictures too... Any advice on food photography?

Tonight I'm thinking of making quinoa with veggie sausage and chopped carrots to go with some roasted acorn squash.

Pumpkin Pie

I also write for the super awesome website We Heart This, which primarily reviews make up, skin care, and hair products. But we also like to get our girl on with crafts, movies, books, and of course food. My pumpkin pie recipe was just posted, and you can check it out here.

Last night I made a veggie burger topped with sauteed portabellas and fresh mozzarella. It was so delicious I ate it way too fast. Then we went to a movie and I discovered that the theater by my house now has Might Leaf teas. It was an all around awesome night.

Oh cheese, what am I to do with you?

I love cheese. When I first switched to vegetarian I decided I was going to be lacto ovo. Meaning I eat dairy and eggs. I currently get most of my protein from eggs, usually eating at least 1 a day. But the farther I get into this life the more I think of giving up cheese as well. I don't get much in the way of benefits from it the way I currently eat. Every time I eat something at a restaurant with cheese on it I feel like its overly greasy and heavy. I also switched to coconut milk about 6 months ago... So, is my body just not liking cheese anymore? Do I really need to eat it? I'd still eat things that were made with dairy (hello buttermilk pancakes!). And I don't think I could ever fully give up goats cheese is many of its various forms. So maybe I should say, do I stop buying it? We almost always have cheese in the house for The Man to snack on, so, maybe I will just stop buying it for myself and see what happens.

Going to the veggie side.

I know its been about a million years since I posted. Life got away from me. Things changed. I didn't have a lot of energy for cooking. I've done some reorganizing of my thinking and come to realize how important it is to me to continue to work on creating food that my family and I can enjoy. Especially since I've decided to become a vegetarian, who lives with and cooks for a meat eater. I am still eating eggs and dairy products (though I am trying to cut back on cheese, why I will never know since cheese is amazing). I never did eat much fish but might occasionally have shrimp.

Also, I realized I suck at food photography. Anyone want to give me any lessons?