Weekend Coffee

Hazy shadows of tree limbs rocking in the morning breeze play over my lap. My fluffy teddy bear of a dog lays curled up in the other chair, content after his morning meal and walk in the brisk air. The sun warms me, deceiving me and making me think that we have moved further into spring than we have. I sit listening to public radio podcasts, reading the smart, sassy comments of crafty women and men on one of my favorite websites, and sip my coffee. Preferring to avoid electric appliances that replace perfectly good kitchen items, I make my coffee in a French Press. I feel peaceful as I fill the kettle and put it on to boil, as I grind my coffee beans and watch the grinds tumble into the press, as I pour in the boiling water and stir in the grinds until a thick foam has formed on the top, and as I pour the coffee, a few minutes later, into my enormous coffee mug already half full with steaming milk. Walking to my living room, I think about how I relish the lazy later mornings and early afternoons when all I have to do is sit in the sun sipping my coffee and enriching my mind.

Lentil Chili part II (with Cornbread Pancakes)

So, I reheated the Lentil Chili this evening and added some (1/2 c to 1 c) water, 1 tsp dried oregano, 1/2 tsp cinnamon, 1 tbsp chili powder, and 1/2 tsp Chipotle Tabasco sauce. Just this little addition made the chili so much more flavorful. I had never thought to add cinnamon to chili before (the original recipe called for it). It definitely adds a level of complexity and warmth that straight chili does not typically attain. I also made some Cornbread Pancakes to go with it.

Cornbread Pancakes

1/3 c cornmeal
1/3 c whole wheat flour
1/2 tsp salt
1/4 tsp baking soda
1 egg, slightly beaten
1/2 c milk
2 tbsp green onion, finely chopped

Mix the dry ingredients together.
Add liquids and stir with a fork until smooth.
Stir in green onion.
Heat skillet over medium-high heat.
Grease with oil or butter before first batch.
Once oil is hot, reduce heat to medium and pour out three small pancakes sized dollops of batter.
Once pancakes have bubbles on top and sides are dry, flip.
Heat until they puff up and brown, then remove to a warm plate.

(This makes about six pancakes)

Lentil Chili

Still craving beans/legumes, so I decided to use some lentils I had in the cupboard. I searched through my cookbooks and found a vegetarian recipe for chili made with lentils and mushrooms. Not being one for a purely spicy dish, but something spicy and flavorful, I took the idea and ran with it, adding ingredients I had in the house. The result was good, but I think I might add some seasonings to make it more flavorful. Perhaps add a little oregano and more chili powder and maybe some corn.

Lentil Chili

1 1/2 c dried lentils
5 c water
1 1/2 tsp chicken bullion
grease from 1/4 bacon or 3 tbsp other oil
1/4 c onion, chopped
1/2 a large red bell pepper, chopped
5 cloves garlic, peeled and sliced
2 tomatillos, chopped fine
1 Roma tomato, seeded, cored and chopped fine
1 large portabello mushroom, chopped
2 tbsp chili powder
salt to taste

In a stock pot, placed lentils, water and chicken bullion and bring to a boil.
Reduce heat and simmer until tender.
In a skillet, heat bacon grease (or other oil) over medium-high heat.
When oil is hot, add onion and cook until it starts to brown.
Add red bell pepper and garlic and cook until garlic softens.
Add tomatillos, tomato, and mushroom and cook until mushrooms shrink.
Add chili powder and cook until fragrant.
Stir vegetable and spice mixture into the lentils and cook until fragrant.
Add salt to taste.
You may want to let this sit a day in the refrigerator before serving.