Another Tasty Tuesday

My easy veggie chili simmering in the pot.

All dressed with grated natcho cheese, sour cream, and green onions.

Have I mentioned that we are all "foodies" here. The Food Network is just about always on and we all like to get in the kitchen and whip up some wonderful creations. Today I threw together a pot of my veggie chili before I got into the studio to begin work. When my husband makes his famous chili it's an all day affair and we have plenty for freezing. Last time he did this we had 12 litres of chilli. Yum!!! However, I like to cook Rachael Ray style which is fast and easy. I threw this light vegetarian chilli together in about 20 minutes with ingredients I just happened to have available. Next time I make it, I'll probably have different ingredients in the house and it will be a whole new taste. I usually add firm tofu but as I was out, I added fresh edemame. I like to be adventurous and throw different ingredients together and come up with very stress free recipes. Do you like to cook? If you have any easy recipes that you'd like to share please feel free to comment here.

1 large vidalia onion, chopped
3-4 garlic cloves, chopped
2 medium carrots, chopped into small bite sizes pieces
2 small zucchini, chopped the same as carrots
1 package fresh/frozen edemame, shelled
1 28 oz. can San Marzano tomatoes
1 19oz. can black beans
2 chilis in adobo sauce (less for less heat)
2tbls. chili powder
1/2-1 tsp cumin
black pepper to taste
1 big squeeze of ketchup

On medium heat in a large pot, fry the onions for a few minutes just to soften. Add all the other ingredients and bring to boil. Reduce heat and simmer for about 20 minutes. Garnished as desired and enjoy.

Inspired by Rachael

Today's post is totally out of the norm for me but I felt like shaking things up a bit. It's freezing cold here today. This morning when we woke up it was -13C with the windchill. That's 8 F for my U.S. friends. We don't have any snow yet as we are not in the snow belt but it's on it's way. On days like this I get very "50's housewife-ish" and feel the need to do some home cooking and baking. Nothing fancy or stressful, just laid back and throwing things together like Rachael Ray. One of the perks of having a home studio is multi-tasking, and besides having the oven on warms up our little apartment very nicely.

I'm a foodie!! I'm married to a foodie and our son's a foodie too. Although he's been mostly into the eating part lately, he does make a mean bananas flambe. So today in between layers of gesso and gel medium, and waiting for my paint to dry, I've been in the kitchen whipping up a big pot of Spicey Tortellini Tomato Soup. It's very yummy and warms your soul on a cold day. I've included my easy recipe for all you other foodies out there.

1 large onion, chopped
3-4 large cloves of garlic, chopped
1 tblsp. extra virgin olive oil
1 796ml/28oz can of whole plum tomatoes
1 900ml container of chicken broth
1 700gr package frozen tortellini
salt and pepper to taste
1 large bayleaf
1 tsp dried oregano
1tsp dried basil
1 tsp red pepper flakes

In a large soup pot, heat onions on medium heat in olive oil until transparent, about 5 minutes. Stir in garlic. Add tomatoes and broth. Bring to boil. Add salt and pepper and spices. Turn heat down to medium and simmer for 10 minutes. Bring soup back up to boiling and add frozen tortellini. Cook for 10 more minutes. This is extra yummy with shaved parmesean or asiago cheese on top. Enjoy.

Now back to some art!!