spent my lunch hour talking about shopping and eating healthy on a budget. it was a small group but engaged. sure i had lots to say about making a shopping list and not shopping while hunger and the importance of meal planning. in my line of work, we hear it all the time: “if only people were educated.” then what? we wouldn’t have hunger? we wouldn’t have obesity? we wouldn’t have to be judgmental about other people’s eating habits because we would all eat the same?
my brightest takeaway from today’s discussion was a reminder about why i am doing this blog. i have no “expert” title or experience. i just love to cook. it might be the only place in my life where i am NOT afraid to make mistakes or to try new things. it’s a place of peace and tranquility, repetition and patterns. and the longer i’m in that place, the more confident i feel, the more centered i feel, the stronger i feel. sure, i still start sweating 10 minutes before the guests arrive. and yes, i get bummed when things burn or don’t taste particularly good. but i keep going back because i love it.
i made lunch for the group–the standby, easy favorite–veggie chili. but a few nights ago, i tried a new chili–chicken with white bean in the slow cooker. tasty, so here’s the recipe.
2 lbs boneless, skinless chicken thighs
3 cups cooked white beans
1 large onion
4 cloves garlic, minced
bunch of kale
2 cups corn, i used frozen
2 tablespoons cumin
salt and pepper to taste
add all ingredients to crock pot, except for kale and corn. cook for 4 hours on high. shred chicken. add corn and kale, stir and let the heat cook kale and corn for 10 minutes. serve with cilantro and yogurt or sour cream.