All posts by Espirational

Promoting creativity, peace and a positive lifestyle, one thought at a time and having fun along the way.

The First Pot of Chili

One of our favorite ways to welcome Fall is with the first pot of Chili of the year.  This is one of my favorites.  I call it Genie’s Slow Cooker Veggie Chilli.  Enjoy!

A big bowl of veggie chili
Photo copyright 2011 by R.A. Robbins
Ingredients:
1 onion chopped
2 carrots peeled and sliced thin
1/2 cup lentils
 1/2 cup dry garbanzo beans (chick peas) soaked overnight and cooked
1/2 cup dry black beans soaked overnight and cooked
1/2 cup dry navy beans soaked overnight and cooked
1 cup corn kernels fresh or frozen
2 cans chopped tomatoes
1 small can tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon cayenne pepper
1 bay leaf (discard before serving)
1 tablespoon apple cider vinegar
2 cups water — more if needed.
Directions:
Combine all ingredients in slow cooker. Cook on low all day — no less than 6 hours. Chili is better the longer it cooks. Discard bay leaf before serving.

A Great Halloween Alternative

English: United Nations postage stamp
English: United Nations postage stamp (Photo credit: Wikipedia)

Do you remember Trick or Treat for UNICEF (United Nations International Children’s Emergency Fund)?  Perhaps you went door to door with your orange box on Halloween when you were a child.  While trying to come up with some new ideas for alternative celebrations I found myself thinking, “do kids still Trick or Treat for UNICEF?”  The answer I discovered was yes, they do.

The Halloween fundraising effort of the United National International Children’s Emergency Fund is alive and well with new ideas that don’t involve going door to door.  For more information visit the resource center at the UNICEF website.

Thought for Today

Brown Eyed Susans
Copyright 2008 by R.O. & R.A. Robbins

“There are always flowers for those who want to see them.” – Henri Matisse

I just noticed this it the 100th post.  My how time flies when you’re having fun!  You know the best part about writing this blog?  Our followers.  You guys are great!  Thank you for following.

Time to Kill the Fatted Pumpkin

Scooping seeds from pie pumpkin
Copyright 2011 by R.A. Robbins

Every year around this time I go through the autumn tradition I call killing the fatted pumpkin.  This is when I cook wonderful fresh pie pumpkins and freeze the puree for  the rest of the year.

Cooking fresh pumpkin is easy:

1.  Choose a nice orange pie pumpkin.

2.  Cut pumpkin in half.

3.  Scoop out seeds.

4.  Place cut side up or down (either works) in a baking dish with about 1/2 – 1 inch of water.

5.  Cover with foil and bake 1 hr. at 350 degrees.

6.  Remove from oven. When cool enough to handle scoop out cooked pumpkin.  Mash pumpkin or if very soft just give it a good stir.

7.  Prepare 1 and 2 cup containers of pumpkin for freezer.

8.  Freeze and enjoy homemade pumpkin goodies all year.

This recipe is part of the Sugar and Spice Link Party.

 

Thought for Today

Surprised by orange.
Copyright 2008 by R.O. Robbins

“In the garden, Autumn is, indeed the crowning glory of the year, bringing us the fruition of months of thought and care and toil. And at no season, safe perhaps in Daffodil time, do we get such superb colour effects as from August to November.” — Rose G. Kingsley, The Autumn Garden, 1905