Cupboard Cooking I decided it was time for a cookbook update, as it’s been a little while since I posted about how the book writing goes. The research part is complete (whew!). Now, we’re fully engulfed in the testing and rewriting part. I feel really good about the direction the book is headed.
Maybe I should back up a little for those who haven’t heard me talk about what I’m writing.
Cupboard Cooking is convenient and tasty, all while being mostly healthy (I include some desserts which shouldn’t comprise your whole diet, but aren’t that bad for you either). The ingredients are easy-to-find items that you probably already have in your cupboard, freezer, or refrigerator. The techniques aren’t difficult, and I believe that anyone can master their cupboard, and provide tasty meals for lunch, dinner, and snacks with the ideas I have presented.
I was talking about the book with someone the other day, and she was telling me how she doesn’t like to cook. She’ll come home and just make a poached egg for dinner because that’s all she feels like doing. After telling her the basic idea of my cookbook, she got really excited and exclaimed that these were recipes that she could do, and she would even like to do!
We had several dishes from the cookbook at our Super-bowl get together the other day. The one that I’m particularly happy with was this chili. It’s a four-bean chili made in the slow cooker. It smells fantastic! Really easy, tasty, and healthy – that’s exactly what the book is all about, and chili is one of the things that the Super-bowl is all about. We had different things to top your bowl of chili with, from grated cheddar cheese to chopped cilantro to chopped red onion. My husband even put steak in his (that made him a happy man)!
So, here’s my Super-bowl Chili recipe, which will be in the Cupboard Cooking Cookbook. And, for those of you who would like to go back and read the other posts about the cookbook (each with a different recipe), here are some links…
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 2 cans (15 oz each) spicy chili beans, undrained
- 1 can (15 oz) pinto beans, undrained
- 1 can (15 oz) white beans, drained and rinsed
- 2 cans (14.5 oz each) chunky tomatoes, undrained
- 4 1/2 teaspoons chili powder
- ¼ teaspoon cayenne pepper
- In large slow-cooker, mix all ingredients. Take 3 to 4 cups of the chili and blend in a blender or use an immersion blender. The more chili that’s blended, the thicker the chili will be. Cover, and cook on low 5 to 6 hours.
- Serve chili over rice, pasta, or baked potatoes. Garnish with cheese, green onions, white onions, avocados, or cilantro. Top nachos with the chili. Or, just eat straight from a bowl, whatever suits your fancy!
- Serves 10 to 12
- Serve with chopped red onion, cheddar cheese, sour cream, chopped cilantro, or your favorite toppings.