I’ve been busier than normal lately. Its good because then the fact that I haven’t seen the sun in over a month won’t really bother me as much. Some women today were telling me about a couple of tanning salons around here, but I’m trying to tone them out. I have heard that some “doctors” have prescribed tanning beds for people with Seasonal Affective Disorder, but I’m not really all that sure that I’m willing to take that chance. Now if someone has a spray on tan, I’m in ;). J and I were both lamenting the other day how we have both lost our tans and become pasty white.
Anyway, I’m working hard on an article that I’m going to shop around. In addition, I have been cooking a few things. Sadly, I have not been taking any pictures.
First of all, I made some delicious Vegan Black Bean Chili. You can find the recipe here. The adjustments that I made were to leave out the carrot completely. For some reason, that just did not sound good to me in a chili. I also used brown rice instead of white rice so that I can up my whole grain intake. Therefore, I used 2 1/4 c. of stock instead of the 1 1/3 c. that is recommended in the recipe. It is so delicious. I’m still eating on it and it is fantastic.
Also, if you remember, I loved Greek Olive Hummus when I was in Florida. It was so delicious since it combined two of my favorite flavors: green olive and hummus. So I decided in the spirit of “back to basics” to try my hand at a green olive hummus.
Green Olive Hummus (vegan)
1-2 garlic cloves
2 cans of chickpeas, drained and rinsed
juice of half a lemon
3/4 c. sliced green olives
1 tsp tahini
juice from olive jar
Pulse garlic, chickpeas, and lemon juice until chopped. Add in remaining ingredients and add olive juice a little at a time until hummus achieves desired consistency.
Notes! Hmm, this was absolutely fantastic. I also loved that I didn’t need to add any additional oil. Now for people that have an aversion to salty foods, this would not be for you. Also, I must caution that there is no need to add any additional salt, as the olives and the juice provide plenty of salt to flavor the hummus. This recipe makes about two cups of hummus, I think.
Oregano Olive Chicken (not vegan)
1.5 lbs thin chicken breasts
2 tbsp olive oil
1/2 c. chicken broth
1/2 c. chopped green olives
1/4 c. capers, drained
2 tbsp fresh oregano/2 tsp dry oregano
1 tbsp fresh mint / 1 tsp dried mint
1 tbsp cider vinegar
2 garlic cloves, minced
1 tsp thyme
Brown chicken in oil. Remove from pan and keep warm. Combine remaining ingredients and pour into skillet. Boil and return chicken to pan. Reduce heat, cover and simmer 20-25 minutes or until chicken is done.
Notes! J really enjoyed this. I made some brown rice for him to put the chicken on top of, because he loves rice and will compromise and use brown rice. He also really loves capers for some reason, so the combo of olives and capers won him over. I ended up slicing the chicken into bite sized pieces after it cooked at the request of J. I think that works out well.