Chili'n here at Project Central

Yep, that's what it is around here. Exciting. Looks as if my home were a rug and all four corners were gathered up, given a good shake and everything ended up a'jumble up in the center. Yep...that is pretty close to how things look here. I have enough to do to put a month of Sundays to work! First thought was garage sale. My lovely neighbor is working hard to convince me otherwise.

Here is one of the successes of last week...a forlorn, falling apart nightstand that I was encouraged to pitch to the curb.  But, goodness...it's "real" wood...solid beech and weighing in at about 50 pounds! They don't make them like this any more.

I decided a little rescue work was at hand and powered up the sander. Now...first things first...I am a real klutz and machinery of any kind (except the Vitamix) and I are a tentative mix. But, I really love old things...clothes, jewelery, furniture, accessories with a "feel" of history to them. Couldn't bear to toss it to the street. Just give me an afternoon with it...

Here is how it turned out! I am pretty psyched and now looking around the house for more sanding projects! Furniture...beware!

While I was scurrying to get this done, I also needed something for dinner...something that would just bubble and stew while I was figuring out the sander and exactly what to do next without creating trouble.

This recipe from Dr. Oz fit the bill and was delicious, although a tat on the spicy side...not overly so but it did have a kick. Definitely have yogurt available. It will cut the heat down to a nice chillin' level. Don't let the list of ingredients make you hesitate, either...go for it!

Dr Oz: Food Network’s Veggie Chili Recipe

2 Tbsp extra-virgin olive oil
1 large chopped onion
2 large chopped bell peppers (1 green, 1 red)
3 medium carrots, finely chopped
Kosher salt
6 cloves garlic, finely chopped
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
½ to 1 chipotle chile pepper in adobo sauce (chopped)
1 Tbsp tomato paste
2 corn tortillas (tear into pieces)
½ C brewed coffee
1 (28 ounce) can whole plum tomatoes (crushed them with your hand)
2 Tbsp cocoa powder (unsweetened)
2 (15 ounce) cans pinto beans, drained and rinsed
½ head cauliflower
½ C finely chopped fresh cilantro, plus torn leaves for topping (optional)
Shredded reduced-fat cheddar cheese, sliced scallions and/or plain Greek yogurt, for topping (optional but highly recommended!)

Heat the olive oil in a large saucepan on medium-high heat. Add the onion, bell peppers, carrots and ½ teaspoon salt. Cook, stirring frequently, until the carrots begin to soften (8 minutes). Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes, adding a splash of water if the mixture begins to stick. Add the coffee and simmer until almost completely reduced (about 30 seconds). Stir in the tomatoes, cocoa powder, beans and 2 ½ C water. Bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly (about 1 hour, 30 minutes).

Meanwhile, trim the large stems off the cauliflower (or sand down a nightstand) and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt (to taste). Add some water if the chili is too thick. Ladle into bowls and add toppings as desired. The herbs added at the end make it pop. Makes a lot!

Happy Monday!