In the past 2 months, I've made only 3 suppers, mostly because I've been too nauseous to stomach the idea of eating, let alone cooking. The last two meals have been slow cooker ones, one for each of the past two weeks - however, even though I assembled the meals, I wasn't really able to eat either of them by the time supper came around. (I don't think it helped that I made pork roast and potatoes on the same day Pat was cooking beef heart in the lab...the smell was surprisingly similar!) After my hubby accurately stated that we never have food on hand for meals anymore (but we're well stocked in produce, snacks, and breakfast foods), I decided to pull out my cooking magazines and come up with a couple of recipes to make this week.
Tonight, I was able to stop by Target and pick up the handful of groceries I needed for my meals, make up this yummy summer chili, and EAT a whole bowl of it (plus some grapes, and two bowls of Cinnamon Toast Crunch later on in the evening...). Success! Although I can't say the "morning" sickness is gone at this point, especially since I had a couple of bad days this past week, I think it is getting better (which is good, since I'm well into my 17th week!). Since this chili was so good, I had to share the recipe:
End of Summer Chili Pot
from Everyday with Rachel Ray (August 2009)
2 Tbsp extra-virgin olive oil
1 lb. ground beef, turkey, or pork (we did turkey, since beef isn't my thing right now)
1 red onion, chopped
3 cloves garlic, chopped
1 zucchini, chopped (in my pregnancy haze, I grabbed a cucumber instead, so skipped this ingredient!)
1 red bell pepper, chopped
Salt and pepper to taste
3 ears corn, kernels scraped off
2 Tbsp. chili powder
1 Tbsp. sweet smoked paprika
One 12-oz. bottle beer (we used Corona, but no worries, you boil most of the alcohol off!)
One 28-oz. can diced fire-roasted tomatoes
2 Tbsp. fresh thyme, chopped (skipped this, too)
Grated peel and juice of 1 lime
4 scallions, thinly sliced
1 cup shredded gouda, smoked gouda, pepper jack, or smoked cheddar cheese
1. In a large, heavy pot, heat the EVOO over medium-high heat until smoking. Add the turkey and cook, stirring to break up, until browned, about 8 minutes. Stir in the onion, garlic, zucchini, bell pepper, and chiles; season with salt and pepper. Stir in the corn kernels, chili powder, and paprika. Cook until the veggies are softened, 6-7 minutes.
2. Stir in the beer and cook until reduced slightly, 2 minutes. Stir in tomatoes, thyme, and lime peel and cook until slightly reduced, 5 minutes. Turn off the heat, then stir in the lime juice. To serve, top the chili with scallions and cheese.
Plus, I had time to give myself a pedicure! I realized as I was bending over to deal with my toes that this may be the last one I can do for myself - which means I'm either paying someone else to do it, or teaching the hubby how to do it!
I'm also posting a couple of pics from our day at Como Zoo with our niece and nephew this weekend! So happy they're back in the Midwest so we can see them more often!!