Tuesday, November 13, 2012

Sweet Potato PBR Chili

This post is in honor of my baby brother Christoper. =)
So my baby brother left today for his training for the Air National Guard. My dad said he was actually kind of sad because the "last cub left the den". And my mom keeps texting me saying she misses her little cub. I honestly really thought they would be throwing a party by now. I mean everyone is gone. They just have a poodle now! No offence, Reine!
Huh?
I made this black bean and sweet potato chili for Chris for lunch yesterday. Because really, what's better than sweet potatoes... and black beans.... and chili on a cold day before your brother gets his butt kicked in basic training? Good luck Christopher! See you in January at your graduation, I hope! :)

Black Bean and Sweet Potato Chili


Ingredients:
  • 2 medium sweet potatoes, peeled and cubed
  • One small onion, chopped
  • 1 jalapeno pepper, sliced
  • 2 tablespoons coconut oil (or cooking oil of choice)
  • 1 28oz can diced tomatoes
  • 1 28 oz can tomato sauce
  • 2 15.5 oz can black beans, drained
  • 1 15.15 oz can chili beans * 
  • 1 cup frozen corn
  • 1 PBR beer (or your choice)
  • 2 cloves garlic
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon brown sugar
  • 1 tsp cayenne pepper
  • 1 tsp paprika 
  • 1 tsp basil
  • Salt and Pepper
  • Sliced scallions, vegan sour cream, vegan cheddar cheese, and tortilla chips (all optional)
I used mild because my mom is a baby and that would have just been too much considering I put a whole jalapeno pepper in there already. 

Method:

(Cook in the crockpot for 8 hours on low or 4 hours on high)
  1. Bake the sweet potatoes at 350 degrees for about 45 minutes or until just firm. Allow to cool, then peel and slice the potatoes into small cubes. Set aside. 
  2. Heat the oil in a large pot over medium heat. add the garlic and onions and saute until softened. 
  3. Add the jalepeno pepper, tomatoes, sauce, beans, beer, and spices. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes. 
  4. Add the potatoes and corn. Simmer for an additional 10-15 minutes, or until the vegetables are tender. 
  5. Top each serving with sliced scallions, vegan sour cream, cheese, and tortilla chips (optional).
My mom made her Napa Cabage salad to go along with this. It's the best salad! Anyway, this is an awesome chili recipe and I will surely make it again! Until next time :)
-Em

Tuesday, November 6, 2012

STL RnR Marathon & The Rest of October

Emilies and I reunited at the RnR expo

Emilies and I after the Race. Emily ZK got second overall with a time of 2:55. Amazing!
October was such a fun month! After the Chicago Marathon I was on a bit of a runners high... especially considering I qualified for Boston. I decided to wait and run the marathon in 2014. I might even be able to get mom and dad on board. I think they are starting to realize what a big deal it is to me! 2 weeks after Chicago, my teammate Emily B and I paced the 4:30 group at Rock n Roll marathon with Michelob Ultra in Saint Louis. We had a BLAST. We even got to see the Emily Z (who we now refer to as Emily ZK since she is now married).

While I havent had the time of day to cook a good meal for myself, I've still managed to throw a few things together for friends. One thing I love about the fall is that soup actually sounds so GOOD. I made this awesome butternut squash and apple soup for my friend Dora.
Here is what I did to make the soup:

Ingredients:

  • 1 medium yellow onion, chopped
  • 2 rib of celery, chopped
  • 1 carrot, chopped
  • 1 medium butternut squash, peeled, seeded, and chopped
  • 1 apple, peeled, cored, and chopped
  • 4 cups vegetable broth
  • 1tsp nutmeg
  • 1 tsp cinnamon
  • salt and pepper to taste
  • 2 tbs coconut oil
Method:
  1. heat the oil in a large pot over medium-high heat. Add the onion, celery, and carrot and saute for about 5 minutes. 
  2. Add the squash, apple, and broth. bring to a boil, cover, and reduce heat. Simmer for until the squash and carrots are soft (about 30 minutes). 
  3. Puree in a blender and return to the pot. add the spices and you are done!
Hope you enjoy!