Chili Recipe

January 6, 2016January 6, 2016 / audreycycling / Leave a comment

A very delicious chili that is belly warming and satisfying.

1 yellow onion, diced

4 cloves garlic, diced

1 medium yellow sweet potato, peeled and cubed

1/2 tube soyrizo

1 Tbl. Veg. Oil

1 can whole peeled tomatos

1 can black beans

1 can pinto beans

1 tsp. chili powder

1/2 tsp cumin

veggie broth and water to taste

Heat the oil over medium heat until warm. Saute the onion and garlic until starting to soften, about 7 minutes. Add the chorizo and sweet potato and cook and stir until browned.

Add the can of tomatoes, cutting the tomatoes once they are in the pan. After draining, add the beans. Reduce heat to med low and stir. Add water and veg broth if you like more liquid in your chili. Add the spices, taste and add more as needed.

Reduce heat to low and simmer the chili for 20-30 minutes, until the potatoes are soft. Serve with cheese, sliced green onions or, our favorite, grilled cheese.

Batch Cooking Balance

January 6, 2016January 6, 2016 / audreycycling / Leave a comment

Part 1

I find that I’m happier and a much better cyclist when I have tons of yummy food available. Food that doesn’t come in a box or have multiple ingredients. If I ride my bike after work, I get home at 6:30. Not much time for chopping, prepping, cooking, etc. Just heat and eat.

Enter Batch Cooking.

This is a fantasy of mine. As if by magic, food appears out of the fridge and cabinets. Tasty, healthy food that is already edible and doesn’t require much clean-up. Hearty vegetarian food that doesn’t make anyone miss meat. Magic. And somehow prepping all this amazing food doesn’t preclude wine tasting on Sunday. All things in moderation.

It starts with a big shopping trip. Including a new cooking utensil.

Then I moved onto a triple batch of chili. This stuff is so tasty. It goes into the freezer in three 1 quart ziplock bags. I always know the morning of if it’s going to be a busy night, so I get one of these out before I leave for work. Then when I get home, et voila, chili. Get extra fancy with some grilled cheese. I was intimidated by the quantities here, and so started this chili small, perfecting and tasting as I upped the quantity. It helped show me that cooking a large amount of something doesn’t usually take more time or effort than cooking a small amount. Which is the principle behind batch cooking. Just cook more and know how to preserve it.