Friday, September 8, 2017

Kid's cooking birthday party

"Thank you again for making Anaiya's birthday party so great! You were amazingly patient with such a large group of all different little personalities. Anaiya and her friends had an absolute blast. The chef hats and aprons were adorable. It was particularly helpful to assign every kid to a job. Nobody complained about not being included and they all felt they played an important role in the cooking process. They are a picky bunch of eaters but all of them really enjoyed the meal. I was extremely pleased with everything from set up to clean up. I can't wait to try out some of the recipes from your book with her!

"Thank you again for an awesome 11th Birthday that Anaiya will never forget!”
Nikiya J., Cambridge, Massachusetts

Friday, September 1, 2017

Vegetarian Chili

© "So Easy, So Delicious"
1 medium onion, chopped
1¼ C green peppers, diced
1¼ C red peppers, diced
2 cloves garlic, minced
1½ to 2 T chili powder, or to taste
2 tsp sugar
28 oz can crushed tomatoes
15½ oz can kidney beans
15½ oz can chickpeas (garbanzo beans)
15½ oz can black beans
2 C corn (canned or frozen)
2 T tomato paste
1 T balsamic vinegar
Salt and pepper, to taste
Few T shredded Cheddar or Monterey Jack cheese (optional)

Rinse and drain all the beans. Spray a heated soup pot with nonstick spray. Add onion, peppers, and garlic and sauté until tender. Add remaining ingredients. Heat until it comes to a boil. Cover and reduce to a simmer. Cook for 1 hour. Serve with brown rice, corn bread or tortilla chips. If you like, garnish each serving with cheese.

Hint: This recipe is extremely high in fiber and very low in fat.