Chili To Warm You

"Blue Corn Maiden" by Ken Lomahaftewa

This is quick, easy and so good...I made it in NM, where you can actually get decent chili peppers, and it was fabulous.

• 2 14-oz. can chili beans in red sauce
• 1 14-oz. can black beans
• 2 14-oz. cans petite diced tomatoes with green chilis (RoTel or any other brand)
• 1 28-oz. can seasoned diced tomatoes (I use Dei Fratelli)
• 2 28-oz. cans crushed tomatoes (any brand)
• 1 16-oz. pkg. Morningstar Farms Meal Starters Ground Beef Crumbles Substitute
• 2 large onions, chopped
• 2 jalapeno peppers, chopped, or chipotles (roasted jalapenos), if you're lucky enough to have some or make some
• 2 cloves garlic, crushed
• 1 teaspoon (+/-) crushed dried red chilis (not for the faint of heart - let your palate be your guide -- skip if you're timid)
• 1 tablespoon ground cumin
• 1 teaspoon oregano
• 1 tablespoon brown sugar or honey
• 2 tablespoons corn flour (masa harina) -- you can skip this, but it makes it thicker
• 1 tablespoon dried cilantro (or a bunch of fresh)
• 1 tsp. sea salt (or more to taste)

Very easy. Just dump everything in a big enamel pot, bring to boil and let simmer on Low for 2 hours, stirring frequently. Or, cook all day in a crock pot in the Low setting.

Serve with cornbread, sour cream, shredded cheese (any kind you like), and oyster crackers. 

For the best cornbread EVAH, follow the recipe on the side of the cornmeal box, but add 2 tablespoons of honey and one tablespoon olive oil. (If you're from the South, this is heresy, but I'm telling you, it's good.)

Vegetable Barley Soup

Awaiting the arrival of the Tuna Fairy.  "We do believe, we do believe..."

Winter is prime time for soup -- great comfort food, economical after all the expensive holiday goodies and well worth the effort for the return you get.  I like to use odds and ends of leftover vegetables in the freezer as well as a few fresh additions. 

Equipment you will need:

• Large crockpot

Ingredients:

•  2 quarts vegetable broth
• 1/2 bunch celery, chopped
• 1 16-oz. bag baby carrots
• 1/2 of a 2 oz. container dehydrated chopped onions
• 1 12-oz. package frozen Southwest blend corn (with red and green bell peppers)
• 1 15-oz. pkg frozen green beans
• 2 envelopes onion soup mix
• 1 tablespoon McCormick's Vegetable Seasoning
• 1 28-oz. can seasoned diced tomatoes
• Leftover vegetables, chopped 
• 3/4 cup Quaker Quick Cooking Barley
• 1 12-oz. package Morningstar Farms Meal Makers crumbles or 1 pound ground beef, browned & drained

Put broth, dehydrated onion, seasoning and onion soup mix into large crock pot set to "High.  Microwave chopped celery for 4 minutes, add to pot.  Microwave carrots until tender (about 6 minutes); cut up and add to pot.  Add corn, green beans, tomatoes, and any other odds and ends of chopped cooked leftover vegetables or those half-packages of frozen veggies you've been meaning to use up.   Simmer on "High" for about 3 hours (or all day -- doesn't much matter).  An hour before serving, add Morningstar crumbles or browned ground beef and raw barley, simmer another hour and it's good.  Season to taste and serve with crusty sourdough artisan bread and salad.  Plenty for 3 or 4 days' eating for 2 to 4 people; may be frozen.  Hint:  Freeze in small containers so you can take some to work.