A Rustic Chili in a Hurry: Turning Slow Cooker Meals into a Speedy Dish

A chilly fall Saturday typically brings thoughts of lounging around in our pj's until way later than planned. Late breakfasts followed by snack lunches with the oven constantly warm. Football on in the background. Craft projects covering the family table. Slippers scattered all about the house. Giggling girls and one big happy family!

UH- nope- not now!! This may be what we dream of or set our minds on at the beginning of the week but very rarely happens. With two busy chickadees and parents involved in different activities and interests, we tend to be on the go. So with being on the go also throws out the window any plans of slow cooking weekends. Instead, I tend to plan out a meal that I know I can get together in the late afternoon and have ready to eat soon after.

Chili is one of my comfort favorites to include as a meal on such weekends. Of course, it's wonderful thrown in the slow-cooker but sometimes it's just easier to heat and eat. What are some of your favorite slow-cooker comfort foods that you turn into speedy meals?

Foodbuzz has partnered with Electrolux and www.kelly-confidential.com to provide viewers a chance to vote for their favorite comfort foods and/or share their own. For every selection or entry, Electrolux will donate $1 to the Ovarian Cancer Research Fund as part of its $1 million commitment to the cause. Plus, visitors will be entered for a chance to win an Electrolux Induction Cooktop, which makes cooking your favorite comfort foods fast and easy thanks to induction technology.

Rustic Vegetarian Chili

1 tbsp olive oil
1 cup diced sweet onion
2-3 cloves garlic, minced
1/2 cup green pepper, finely chopped
2 carrots, chopped
1 can fire roasted diced tomatoes (I love these from Muir Glen!)
1 can no salt added tomato sauce
1 can kidney beans, drained
1 can pinto beans, drained
1 can water
1/2 cup brewed coffee (It's just fine to use leftover coffee from that morning!)
1 tbsp molasses (honey works well too- lends a milder flavor)
1 tbsp chili powder
1 tsp cumin
1 tsp red chili flakes
2 tsp coarse sea salt

Directions
In large stockpot heat oil to medium high and saute onions and garlic until tender. Add green peppers and let cook for 5 minutes. Stir in carrots, beans and tomatoes and bring to simmer. Toss in remainder ingredients and blend together. Bring back to medium heat and allow to cook for 20-30 minutes. Serve hot with your favorite toppings!

What toppings do you add? Crackers, cheese, sour cream, spaghetti or a hearty chunk of bread?

First Kentucky Food Bloggers Event and Some Soup Beans and Spoonbread

For once in my blogging career I didn't feel like a weirdo talking about food blogging in my own city! Nope, sure didn't because I was surrounded by folks just like me. Talk about a comforting feeling. No, I was not in a food rehab group! Much more helpful than that-  I was part of the 1st Kentucky Food Bloggers Association event!

It all started with the master minds- a.k.a. Lori from Fake Food Free and Mindy from The World in My Kitchen, that pulled together a Facebook fan page recruiting other food bloggers residing in Kentucky to introduce themselves and join a new community. First there were only a handful.
Then before we knew it we had about 30.
Then there were discussions of an outing.
And see, Lori has fabulous connections with Alltech which have connections with some chefs in Lexington.-- So, an outing was planned around the Incredible Food Show! Alltech worked with Jonathan’s at Gratz Park Inn and our devine meal was prepared by Jonathan and his excellent staff.

Oh- and now we have over 60 food bloggers who have signed up on our group page! Who knew there were that many other crazies like me in my backyard! Woohoo!

Part of our dinner event included nothing other than a lovely swag bag!! I mean what blogging event doesn't include a swag (goodie bag for those wondering) bag. Lori and Mindy worked really hard with local companies and stores to provide us with some Kentucky Proud products! When I pulled out the Weisenberger Mills spoonbread mix it got me thinking of an upcoming meal idea!

Photos of event taken by Lori/Fake Food Free

The dinner was wonderful, almost to wonderful since I went home with a terrible stomach ache after eating way too much food. But- hey I didn't complain since it was came with new friendships and thoughtful conversation!

Weisenberger Mills Spoonbread and Soup Beans

Soup Beans

2 cup dried great northern beans
1 cup dried pinto beans
5 cups water
3 cups vegetable broth
1 tbsp olive oil
2 celery stalks, diced
1 medium size onion, diced
2 garlic cloves, minced
1 green pepper, seeded and diced
2 carrots, peeled and cut into 1/2 in. chunks
3 tbsp. Herb n’ Renewal Chili Season'n
2 tsp coarse kosher salt

In a large bowl soak beans in 5 cups of water overnight.
When ready, drain and rinse and set aside. In large stock pot heat olive oil and sautee celery, onion and garlic until soft and transparent, about 5 minutes. Add green pepper, carrots and vegetable broth. Cook for 10 minutes. Pour in beans, seasonings and turn burner to medium low and let cook for 30-45 minutes or longer.

Spoonbread

Easy- fix according to directions on the back of the bag. Promise- this is one "box" mix that is worth every bite!!!
Oh- a note- I added 1 cup of frozen corn to the mix and I cooked this in a cast iron skillet! Yummy!




Here are some of the other Kentucky Proud products that we received in our swag bags.
Americandy
Kentucky Cutting Boards
Marksbury Farm Market
Bleugrass Chevre
Elmwood Fine Tea
Herb n’ Renewal
Holly Hill Inn Restaurant
Howard’s Creek Authentic Beer Cheese
Bourbon Barrel Foods



Disclosure: The foods and products mentioned in this post were given to me free of charge. I was under no obligation to post about them nor received compensation for doing so.

Potato Skin Bar: Healthy Comfort Food for ALL

Poor things- potatoes get such a bad rap and it's not fair! They've been mashed for years. From Adkins to South Beach and now a debate on the school lunch line.

But, it's not their fault! It's our fault!! Too many only know to peel then fry them up with lots of grease and dash some salt on top and slather that traditional red sauce on top. They aren't going to make you pack on the pounds when prepared a healthy way showcasing their skins and all! I mean- do folks even know what a real potato tastes like anymore?

Did you know that one medium potato has around 160 calories, 37grams of carbohydrates, 4grams of protein and 4grams of fiber from the skin alone. They are also great sources of vitamin C, vitamin B6 and potassium.

Well, I believe that, in moderation of course, these rough skin fellas are one of my favorite comfort foods! Come on, who doesn't like to eat something that just about instantly fills your belly making you comfortable.

Warning: Potato skins that you order from restaurants are typically not a great choice but when made at home where you can control the ingredients, they can become a smart comfort food! Felt I needed to mention this fact.

Now that you are okay with eating potatoes- are you a skin fan or not? I love the skins, crunchy with a bit of salt. Ah- and luckily my family likes them too! So, twisted the potato bar concept and pulled together a Potato Skin Bar. Offered the fam plenty of options to dress their potato with then slipped them in the oven to finish off the crispy skin part.

Loved seeing my gals pile on the vegetables and beans! Remember, giving them choices and a chance to fix it themselves makes a world of difference!

Potato Skins

4 russett potatoes
1 tbsp + 1 tsp olive oil
1 tbsp course sea salt

Toppings
1 cup mild cheddar cheese, shredded
1/2 cup Monterery Jack cheese, shredded
1 cup black beans
1 cup red pepper, diced
2 cups steamed broccoli
1/2 cup green onions, sliced
Salt and pepper to taste
2 slices of cooked turkey bacon, crumbled
1/2 cup lowfat sour cream

Directions

Heat oven to 400 degrees. Scrub potatoes and pierce with knife then rub with oil. Bake on baking sheet covered with foil for 45 minutes to 1 hour.

Test potatoes and make sure they tender. When cool, slice in half and with spoon or melon scoop, emtpy potato halfs. Turn oven to low broil. Brush remainder oil over the inside of the potato and place skins back in oven and broil for 5 minutes or until skins begin to brown around edges.

Pull from oven and immediately dress skins with toppings and return to broiler until cheese melts. Top with sour cream and enjoy!