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Feb 152013

Chili For The Vegan

This month is Beans Month and this recipe is meatless but does contain kidney beans. Not overly fond of beans in our chili, we like to substitute them with macaroni. And no offense to those who choose not to eat meat, but we love our chili chuck full of hamburger meat! But in respect to our friends out there who are vegans, this recipe does sound like a wonderful alternative for getting that chili cooked up your way!


Chili For The Vegan
  • 1tbsp olive oil
  • 1 cup chopped sweet onion
  • 1 clove of garlic, minced
  • 1-1/2 cups peeled diced tomato
  • 1 cup frozen corn
  • 1 can (8 oz) tomato sauce
  • 1 cup canned kidney beans, rinsed and drained
  • ½ cup vegetable broth
  • 1 teas chili powder
  • ½ teas ground cumin
  • ¼ teas dried oregano
  • Salt and pepper to taste
  • ⅛ teas red pepper
  • Hot cooked rice.
  1. Heat oil in a skillet and saute the onion and garlic for about 5 minutes or until onion is transparent in color.
  2. Add the tomatoes and corn, cooking until the tomatoes become pulpy.
  3. Add the tomato sauce, beans, broth and seasonings; add a little extra broth if too thick; simmer for 6 to 8 minutes.
  4. Serve chili over the rice.


Hope you enjoy as I’m off to make some of our chili for the cold weather we’ll be experiencing this weekend!

Feb 062013

Sauteed Dandelion Flowers

This morning, when changing out our water filter, I hear husband hollering at me from the sliding glass door! “Nice thing to do while I’m taking a shower”! Kind of bewildered as to what he was yelling about, (to change the filter, I have to turn the water off to the house and as we are night time shower people, I figured I was safe); I was totally in the dark. Having been under the weather for the last couple of days, (no NOT a super bowl hangover), he had put on some Vick’s and when he looked in the mirror, decided to get a nice long, hot shower to wash off the Vick’s and to try and look a little more human (he sure smells better!). Well enough of husband’s shower!

When I went out this morning to change the filter, I noticed the dandelions are starting to crop up all over the place and it’s time to start making use of this wonderful weed. Not only are they a good source of fiber and calcium, they also contain vitamins K, C, and A. With a little bit of a pungent taste, similar to collard greens and the like, to us in the south, we’re used to the flavor. So, instead of pulling them up and throwing them away, make use of all they’re healthful benefits…………

Watch out for those dang bees!

Watch out for those dang bees!

Sauteed Dandelion Flowers
  • 2 cups clean, fresh picked dandelion flowers, picked in an area free of pesticides
  • ½ cup butte
  • 2 eggs, slightly beaten
  • Flour for dredging
  • Salt and fresh ground pepper to taste
  1. The first thing is to make sure you DON'T wash the flowers as they will shrivel up, so make sure they are free of pesticides and not picked too close to a dusty road.
  2. Heat the butter in a skillet over medium-low heat.
  3. Dip each flower into the eggs and then into the flour.
  4. Saute lightly in the butter and drain on paper towels.
  5. Salt and pepper to taste.


Enjoy with a nice crisp dandelion salad!

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