Thinking, thinking, thinking .....

My middle daughter, Holly, is expecting her first baby on August 10th (secretly, Nana - that's me - is hoping it will come two days early, on her birthday).  I'm hosting a baby shower on Memorial Day weekend.  The date is unfortunate, but that's the way it works out because Cate's (my youngest and the reason for Holly's visit) high school is the next weekend (yes, two major events within a week).  I believe I would be skinned alive if I tried to combine the two.  Since, Holly's only going to be up from Big Assed, Texas (her words) for a week.  My hands are tied as far as timing goes. 

So Holly's coming up and her baby shower is the Sunday of Memorial Day weekend.  This is a co-ed blow out party!  Spouses, and maybe kids, are coming and I want something spectacular.  No finger sandwiches and allowed!  The planning committee is thinking bbq.  But I want cool bbg fare!  I'd rather skip the tired hot dog and hamburger route.  Any ideas? 

Here's the kicker, I don't eat meat.  Everyone else does, but I don't.  In addition, I'm also in the process of trying to drop 75 pounds (on top of the 40 I've already lost).  I'm hoping I'll be well on my way by then.  So, I'd prefer the ideas to be healthy as well. It's a tall order, I know.

In the interim, I've been taking classes on cake decorating.  It hasn't been easy with trying to loose weight.  I can tell you this, being up to your elbows in buttercream several times a week, makes you never want to eat cake, or at least icing, again!  She's going to have a really groovey cake, I hope!  I'll blog it, and the party, for sure!

Calling all troops for ideas!!!!!

Sweet Potato & Black Bean Chili

Oh my Gosh!  It's been forever!  I really don't have any excuse, so I won't bore you with one.  I'll just ask for your forgiveness instead.  Now, on to the recipe...

I can't take credit for this recipe; it came to me by way of my boss.  Chris has a passion for Latin and Indian foods. Wait; let me back up a bit.  I work for a General Contracting business in Silver Spring, Maryland now.  No, I'm no longer doing the retail grocery thing.  Well, that's not entirely true; I still work at the store part-time, but I think that too is about to change.  I'm too damn old to be working 65 hours a week!  I digress (I'm good at that).  Chris' passion isn't the General Contracting part of this business.  His baby is concrete, as is counter tops, fireplaces, mantle, etc.  He's good; he's won awards.  How does this tie into the recipe, you ask.  I'll tell you.  On a bookcase, in his office, is a 3 ring binder, labeled "recipes".  I always just assumed it was his magic recipes for concrete.  I would chuckle every time it caught my eye.  He pulled it out, one day, because, as is often, our conversation was about food (we both love to cook).  He pulled out the binder and made me a copy of this recipe.  He said it was the one that "started it all" (he's collection of recipes that were held in that binder).  I accused him of holding out on me, took the copy, and as luck would have it, we got socked in on the East Coast with a major snowstorm that weekend.  What a perfect opportunity for chili!  Naturally, I didn't follow the recipe to the letter, as is my MO!

2 tbs EVOO (extra virgin olive oil)
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1-15 oz can black beans, rinsed and drained
1 c diced tomatoes
1-1/3 c water
2 tps lime juice (probably half a lime)
1/4 tsp ground chipotle chile (having no idea where to find this, I used hot Mexican chili powder)
1 tbsp chili powder
2 tsp ground cumin
2 tbsp chopped fresh cilantro (not a fan, so I used flat leaf parsley)
salt, to taste

Heat the oil in a large saucepan over medium-high heat.  Add the onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. 






Add the garlic, chili powder, cumin, chipotle, salt and cook, stirring constantly, until fragrant, about 30 seconds. 






Add the water, bring to a simmer, cover, reduce the heat to maintain a gentle simmer and cook until the potato is tender, about 10 to 12 minutes.  Add the beans, tomatoes, and lime juice; increase the heat to high (to return to a simmer), stirring often.  Reduce the heat, once again to maintain a gentle simmer, and cook until slightly reduced, about 4 minutes.  Remove from heat and stir in the cilantro. 

Serves 2.

Now, this is what I did differently,

First, as I said, I used flat leaf parsley because I think cilantro is evil (just kidding, but I don't care for it).

Second, being a huge sweet potato fan, I used a large sweet potato.

Then, I added the water, tomatoes, and the beans at the same time and let it reduce, alot!  I like my chili really thick (just look at the top pictuce).  In retrospect this may have affected the taste a bit, so next time, I'll do the 4 minutes and just use my immersion blender on it a teensy bit.

After it had reduced, I added the lime juice and parsley.

Last, since I really like Cincinnati style chili, I added a dash of cinnamon.

This was so yummy; I refused to share and saved the leftovers for my lunch the next day!