Emptying the Cupboards

Dear friends, I have not had the time to do much writing in a while and I think it’s fair for you know why, since I hope that the reason will eventually lead to better content.

In a few short weeks I am leaving Brooklyn, my beloved home of nine years, for Pittsburgh, the city of my birth.  My reasons are many and diverse, but I’m hoping that I’ll find a stronger sense of community there as well as much much lower rent.  Brooklyn has been good to me.  I’m eternally grateful to so many people I have met over the years, all of the friends, teachers, children, and employers – many of whom have become like family to me.  All of you have taught me so much and made me into the woman I am today.  I will miss you.

So now that I’ve got the heartfelt sappy stuff out of the way, let’s talk about food!  For the past month I’ve been slowly stuffing things into boxes and trying to use up the contents of my freezer and pantry.  I successfully emptied the liquor cabinet by throwing a party, but I didn’t realize just how much real food I had been stockpiling.  I’ve still got a lot to eat (or give away) in the next five days before I abandon my apartment.  There are even things I can’t eat!  Namely a box of frozen salmon patties and some frozen raspberries. 

 It’s been a real adventure in eating finding ways to combine these things!  There have been grain pilafs with a variety of frozen veggies, soups and stews, innovative pasta sauces, oddly colored smoothies, and countless bowls of grits (why do I have so much cornmeal???).  Today I came up with a particularly good pot of glop stew that I’d like to share with you.

Quinoa Chili Glop  Stew

Ingredients:

1 big onion, diced

a few cloves of garlic, minced

1 big can of crushed tomatoes

2 cans of beans, drained and rinsed (I used kidney and black beans)

4 or 5 carrots, chopped

1 or 2 cups quinoa (or in my case, however much was in that jar (I didn’t measure))

cumin, chili powder, oregano, crushed red pepper, whatever spices you like in chili

1.  Saute the onions and garlic in a little water or broth until they are soft. Add the cumin and chili powder and saute a minute more.  Dump in the tomatoes and one can of water.  Cover and bring to a simmer.

2.  After about 10 minutes of simmering, add the carrots, quinoa, and beans and cook covered until most of the water is absorbed by the quinoa and the carrots are tender, about 20 minutes

3.  Taste and adjust seasonings, adding more water if necessary.  

There you have my lunch for the rest of the week!  Good stuffed into corn tortillas with some sliced avocado and hot sauce.  Who knows what I’ll do with it once I’ve run out of tortillas!

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