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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Sourdough English Muffins

In My Kitchen, At HomeAmber BransonComment

In our house, we try and limit the carbs but sometimes a girl just needs some bread. So the latest gluten-full thing I have been making are sourdough English muffins using my trusty old sourdough starter. Besides the occasional Ezekiel bread purchase, (ok, and that box of pumpkin cornbread I got at Trader Joe's the other day) I prefer to make homemade bread so that I have control of the ingredients and I know what I'm eating. After a quick recipe search, I came across this recipe and have since made it twice. Practice does make perfect but they taste delicious all the same. See my recipe interpretation below for some ingredient options in case you have a dairy allergy or want to make it vegan-friendly.

SourdoughMix

Here's what you need to make them:
1/2 cup of sourdough starter
1 cup of milk (use unsweetened dairy-free milk to make vegan. I prefer coconut milk)
2 cups of flour (whole wheat preferably)
1 Tbs of honey (or use maple syrup to make vegan)
3/4 tsp. salt
1 tsp baking soda

Flour or cornmeal, for dusting

Stir the starter into the milk until it's dissolved and then add the flour.  Stir to combine, cover with a plate or plastic, and leave out for 8 hours or overnight. I have left it for only 6 hours and it's done fine.

Next, add the honey, salt and baking soda and mix well. Turn onto a lightly floured surface and knead for a few minutes with wet hands. Flatten it out to 3/4" thick and cut with a biscuit cutter or a drinking glass into rounds. Repeat with scraps until they've all been made into rounds. Place muffins on a surface dusted with cornmeal or flour cover and let them rise for about 45 minutes to an hour.

Spray skillet (or griddle if you're fancy) lightly with spray oil or add a little butter. (If it’s nonstick, you may not need any grease at all.) Heat to medium high and cook muffins for about 4 minutes on each side, or until browned on the top and bottom and cooked through.

Notes /// Using WET hands when touching the dough is very important! I also run the biscuit cutter under water to keep it from sticking.

Recipe adapted from here. For more information on a sourdough starter go here.

SourdoughProcess
SourdoughEat

These muffins make a perfect quick breakfast for me as I'm known to roll out of bed and head for the office. After cooking up a big batch, I let them cool and then go ahead and split them, individually wrap and then store them in the freezer in ziplock bags. When you're ready to eat one, just pop them into the toaster and top with your favorite nut butter. (or in my case, peanut butter with chia and flax seeds from Trader Joe's.) They are pretty great at other times of the day too. Mini pizzas with homemade sauce and fresh mozzerella? Done. Tuna or Egg salad? Easy-peasy. Quick snack to cure the hangries? Been there, done that. 

Interested in easy ways to implement a more-fun, fewer-ingredients way to eat? Contact me for a FREE session to go over all of your health and food desires.

Be well,
Amber