Can We Talk 2

Chili for Winter Dinner

         I think I made one of the best pots of chili that I've done in years. It was regular beef, so it needed a lot of draining to remove the fat. I used lots of garlic--I've gotten more liberal with that in almost everything. The usual red pepper flakes, chili powder, black pepper, and parsley. I used 4 kinds of beans, canned where I usually start with soaking and simmering dry beans. I used just a little bit of corn for color, fresh onions, and lots of tomatoes.

         The main thing I did that was different was a liberal sprinkling of cumin. Cumin is supposed to be good for you, but not many people use it. I put it in the big pot of chili for the first time. I think it was the winning ingredient. We've been eating it all week, so we took a break tonight.

         I love experimenting with herbs and spices. Tonight I put fresh rosemary in the chicken stir fry. It added a really nice subtle flavor. The chicken was boneless and skinless. The vegetables were low calorie. So that felt pretty healthy and was delicious.

         I like cooking with fresh wholesome foods, or preparing from scratch. I still want it quick and easy without so many dirty pans and utensils to wash. I plan to amp up my herb garden this summer.