Heartland Revival

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Pumpkin picking + Red, White, Green "Hen" Chili

At Home, In My Kitchen, Out and AboutAmber BransonComment
pumpkinpicking2015

Happy Halloween! On Sunday, we made our annual trip to a pumpkin patch to pick out the perfect pumpkins for our stoop. We visited a new-to-us patch, Stuckmeyer's Farm Market, since it was closer and we were short on time. For some reason we always seem to go on the hottest day in October so we didn't hang around too long, just enough to find our pumpkins and for me to gawk at the chickens for a bit. Once we got home we each started a pot of chili (meat for him, no meat for me) and let that simmer while we carved away.

 

henofthewoodschili

Recently, we were given some hen-of-the-woods mushrooms that had been scavenged by my boyfriend's dad and when we discovered it had a meaty texture, I knew I had to use it for a mock white chicken chili.  I love white chicken chili but haven't had it since I became pescatarian. Once I started collecting ingredients, I realized I was unprepared and only h one container of white beans. So enter red beans, green chilies, bell pepper and tomatoes, making this a Red, White, Green "Hen" Chili.

Ingredients:
1 medium onion
1 medium bell pepper
2 cloves of garlic
2 cups hen of the woods mushrooms (any meaty mushrooms would work - such as portobello)
1 small can diced green chilies
2 containers of beans (26.8oz combined)
1 can or jar of diced tomatoes
32 oz vegetable broth
2 tbsp cumin
1 tsp chipotle chili powder
1 tsp oregano
1 tbsp maple syrup
1 cup coconut milk
salt and pepper to taste

Directions:
Dice onion, bell pepper, garlic, and mushrooms. Saute in stock /chili pot until vegetables are soft and onions are translucent. Stir in spices and saute for about a min until fragrant. Add beans, green chilies, tomatoes, broth and maple syrup. Stir and then bring to a boil. Once boiling, cover and reduce to low. Simmer for at least an hour. About 15 minutes before serving, stir in coconut milk.

I topped mine with sour cream and some tortilla chips. Here is a cashew sour cream for you vegans out there.

Note /// Spices are very subjective so feel free to improvise. The chipotle chili adds some smokiness and then the maple syrup balances out the spiciness. I actually had added some cayenne pepper to my batch and it turned out very spicy so I omitted it here.

Be well,
Amber

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CSA:4 + Sesame Seed Dressing

In My Kitchen, At HomeAmber BransonComment
CSA4

After receiving Kohlrabi in my share last week,  I was a little perplexed. I had never seen or eaten Kholrabi so I was at a loss as to how I was going to use it. After some research, I found a few salad recipes to try it in and ended up making a salad of mixed greens, red onion and equal parts Kohlrabi + apple. I am a fan of making homemade salad dressings and have gotten pretty good at winging it so for this salad, I made up a sesame seed dressing. I'd say it turned out pretty well so I thought I would share the recipe.

Sesame Seed Dressing
scant 1/4 c. olive oil
1/4 c. rice vinegar
1/2 tbsp. honey
1 tsp. dijon mustard
1/2 tbsp. toasted sesame seeds
salt and pepper to taste
Put all ingredients into mason jar or container with lid and shake until combined. The dressing will store in the refrigerator for about a week. Shake to recombine before using.

Here is what's up with the rest of the share:

Chinese Cabbage - stir-fry cabbage
Peas - for a snack with hummus
Beets - juice!
Basil- grilled pesto shrimp
Summer Squash - in foil packs on the grill
Parsley - juicing
Scallions - in foil pack with squash, sauteed with cabbage
Garlic Scapes - in everything
Lettuce - salads
Kohlrabi - in salad with apple, red onion and homemade sesame dressing (see recipe above)

 

 

 

Making Recipes Healthier: A How-to

In My Kitchen, Food for ThoughtAmber BransonComment
Art found  here.

Art found here.

Often times I find recipes that sound awesome but can be made a little healthier (IMO). I wanted to show you how easy it is to deconstruct a recipe and rework for maximize health benefits. I keep these 3 questions in mind when customizing recipes.

  1. How can I add more vegetables?
  2. Can I make this with less sugar? Or with a different sweetener (honey, maple syrup, coconut sugar)
  3. Is there a more nutrient-dense or gluten-free grain to substitute with? (If the recipe calls for a grain)

Lets take this recipe I came across today. It sounds delicious, looks easy to make and I've been on a pineapple phase so this is right up my alley.

Here are the ingredients called for:

  • 3 cups cubed fresh pineapple
  • 1 medium red bell pepper, cubed (1 ½ cups)
  • 1 medium red onion, cut into thin wedges (1 ½ cups)
  • 1 Tbs. toasted sesame oil
  • 1 Tbs. vegetable oil
  • 1 Tbs. dark or light brown sugar
  • 1 Tbs. sweetened coconut flakes, optional
  • 1 Tbs. lime juice
  • Serve over white rice

Here is what I would do differently:

  1. Reduce amount of pineapple (too much natural sugar) to 1 1/2 cups and add cubed zucchini (something green!) instead.
  2. Substitute vegetable oil for coconut oil. Vegetable oils cause inflammation (among other things) and the coconut oil will better complement the other flavors.
  3. Omit brown sugar as the pineapple has enough sugar. (reading comments on recipes that you've never made before can be helpful. many said that there was no need for additional sugar )

  4. Use unsweetened coconut flakes instead of the sweetened. Again, reducing sugar but not compromising flavor.
  5. Serve over soaked brown rice or quinoa instead.

There you have it! Cooking healthy food is not as hard as you think. What is a favorite recipe that you could rework to be healthier? Or what methods do you already use to make recipes healthier?

Let me know in the comments!

-Amber