Giving Thanks

To my friends and family: Thank you.

Thank you for supporting me by reading this blog and indulging my curiosity in the kitchen, for letting me prattle on about recipes and restaurants, for buying me all of the cookbooks, kitchen gadgets and pots and pans that a girl who loves food could ever want.

For all of you that have eaten and enjoyed my food-- you have no idea just how happy it makes me to cook for you. (And for those of you that have eaten and disliked my food- thanks for keeping me on my toes.)

For everyone that has given me a recipe they love-- I'm so appreciative that you shared a part of your life with me. I feel very lucky to live in a place where good food is plentiful; to know when my next meal will be and to never fear going hungry are things I hope to never take forgranted.

If I don't tell you enough face to face, over the phone or in an email, I'm so thankful for all of you. And, on this night, I'm especially grateful for a family recipe for squash casserole and a dirty vodka martini. Happy Thanksgiving.

30 Second Meals

Think Rachel Ray has cornered the market on dinners that are fast, delicious and require less than 10 ingredients? Think again. My very own special guest-blogger—“The Urbanite”—has concocted a dish so simple that it makes La Ray look like the Galloping Gourmet. Tragically, I will not be making this dish in my home as a certain co-habitant who shall remain nameless has a devastating shrimp allergy, but I can assure you that The Urbanite only offers up top-quality fare. Also, I would really like to live vicariously through my readers so, if you make and enjoy this dish, please leave a comment telling me so!

7 Minute Shrimp Sauté
Serves 2

¼ c. extra virgin olive oil
10 cloves garlic, whole
½ lb. fresh, cleaned shrimp
15 oz. can canellini beans
fresh thyme
pinch dried chili flakes
crusty bread, for serving

Sauté the garlic in a medium pan with the olive oil over medium heat. Add the shrimp and cook 5 minutes. Add the canellini beans, a bunch of thyme and the chili flakes and cook until the beans are warmed through. Serve with crusty bread. Mmmmm.

Choose or Lose

In honor of the historical significance of yesterday’s election—and the increasingly colder weather here in Atlanta—I present a truly democratic dish: chili. There’s something for everyone: meat (or meat substitutes), beans (or extra tomatoes instead) and a fiery-hot spice blend (or a mild flavor). The recipe is specifically intended for the slow-cooker, but if you have a large, heavy-bottomed soup pot and some extra time on your hands to stir, you could definitely make it on the stove as well. Oh, and the list of possible toppings far exceeds what I’ve listed here, so please, exercise your right to choose!

Pro-Choice Chili with Optional Toppers
Serves 4-6

1 tbsp. extra-virgin olive oil or butter
1 small onion, chopped
3 cloves garlic, minced
1 lb. ground beef, turkey or tofu crumbles
salt and pepper
28 oz. diced tomatoes (regular, fire-roasted or Italian style)
3 cans (45 oz. total) drained and rinsed beans (kidney, garbanzo, black or pinto)
16 oz. tomato sauce
DIY spice blend (approx. 1 tbsp. of each or any of the following: chili powder, chipotle chili powder, cumin, paprika or unsweetened cocoa powder)
Optional toppers: shredded cheese, sour cream, chopped raw onion, blue corn tortilla chips or scallions

Heat the oil or butter in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook one minute more. Add the meat (if using) and cook until no longer pink. Season with salt and pepper, then drain and transfer to the slow-cooker.

Add the tomatoes, beans and tomato sauce and stir to combine (add the meat substitute now, if using). Add in your choice of spices and stir again. Cover and cook on high for 6 to 8 hours (taste with about 1 hour left and adjust the seasonings to taste). Serve with the toppers of your choice.