Tuesday, October 2, 2012

♥ vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.

here is a bit of real dialogue that happened between my husband and i:

me: now that the weather is getting colder, i really want to start cooking healthy meals and using the oven more. this summer it was way too hot to cook anything substantial and i feel like all we ate
 for dinner was ice cream.

nick: oh no. fall is pie season. first there's apple picking, then thanksgiving and christmas.
that is the time when all the best pies are made. i plan on eating lots of pie.
this time of year is not for being healthy.
since shared eating habits have been proven amongst spouses & close friends,
i am going to try to balance out my man's penchant for pies with some 
delicious, nutritious vegetarian cuisine. 
(or as he calls it- rabbit's food)

it was fairly easy to make and the perfect chili for a chilly evening.


1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, minced
coarse salt & ground pepper
2 zucchini, halved and diced
2 carrots, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin 
2 cans of black beans, rinsed & drained
1 package of frozen corn kernels, thawed


1) in a 5 quart dutch oven or heavy pot, heat oil over medium-high. add onion & garlic; season 
with salt & pepper. cook, stirring occasionally, until beginning to soften, about 4 min.

2) add zucchini, carrots, chili powder, & cumin. cook, stirring occasionally, until carrots are
crisp-tender, 6-8 minutes. add beans, tomatoes, corn and 1 cup of water. simmer until slightly
thickened and carrots are soft, 8-10 minutes more.

1 ♥ love notes.:

  1. Hear, hear for veggies! I cannot recommend highly enough any of the cookbooks from Moosewood. I haven't made a bad recipe from their Daily Specials (soups & salads only) cookbook, and love the others as well!


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