Comfort me with food

I claim mental insanity, when I decided to start studying for the GRE because today my prep book arrived. I immediately started to skim through it and discovered that it seemed just like the SAT, but all the words I once knew failed me. I mean, who actually uses the words-assuage, cacophony, ephemeral- in daily life? I know of no one.
Of course this comes after helping a friend's daughter with a percentage of a percentage problem today, which I couldn't understand. Did going to college make me dumb? Or is it that I haven't had math since high school?
Personally, I'll go with the latter, but all this education talk made me hungry and what better way to easy a hurting head than with food. Plus, it was one of my nights off, so I could cook a decent meal in my kitchen without having a time limit or forgetting to defrost dinner.
I knew I had zucchini, which was on its last leg and googled a recipe. For meat, I felt like chicken. But what I was really feelin' like was biscuits. Nothing is better than a golden fluffy biscuit. O.K. so that statement is a stretch, but I'd prefer a homemade biscuit to Pillsbury any day.
Sure the can is fun to pop open, but making them is just as fun.
(Note: I've been craving fried chicken, but I put it off until I had some guinea pigs to try it out on. Plus, grease still scares me. It is the one hospital visit I do not want to make.)
So I made the biscuits which puffed and became golden brown, zucchini hash and chicken. It was so nice to have a home cooked meal again. I forget sometimes with late night work shifts, how comforting a meal can be.
Now I've promised myself that I would begin preparing meals before I go to work, so on my lunch I can just pop them in the oven. Well, see how long it lasts. Or if it even starts.

Zucchini Hash
(adapted from Cookin' for Real)
1/2 tablespoon extra-virgin olive oil
1/4 tablespoon butter
1/2 pound zucchini, cubed
1/4 onion, diced
Salt and freshly ground pepper

In a large skillet, heat oil and butter over high heat. Add zucchini, squash and onion. Cook until softened and golden, about 10 minutes. Remove from heat. Season with salt and freshly ground black pepper, to taste.

Rainy days call for soup.....

The weather here in NC has been less than appealing. No sunshine, just gray clouds and rain lurking in the area. Don't get me wrong. I love rain and what it brings to my garden, but after a couple days I'd like to bask in the sun.
However, the great thing about gray weather is the urge to get inside and cook. And that is what I decided to do the other day. I looked at my counter once again, overflowing with vegetables in the garden and immediately decided to throw it into a pot. And that is exactly what I did. I chopped up squash, eggplant, tomatoes, onions, garlic and allowed them to simmer together.
I would love to say that I allowed them to marry for hours, stirring it occasionally as I sat in my big brown leather chair reading. But I had work in the afternoon and only had two hours. So, I let them simmer, while cleaning up the mess. I added in some spices and tabasco to my liking, turned off the stove and went to work.
As the day went on the gray clouds let go of there condensation for a large downpour, and I thought about my chili waiting for me when I got home. I was too excited about it, but it was my first real meal of the week (I've really been slacking of in the cooking department)and I couldn't get enough.
Although, it might have been too spicy for some. I loved it. The only thing missing was some cornbread. That would have made the meal complete.

Vegetable Chili
1 zuchini chopped
1 squash, chopped
1 eggplant, chopped
1 lb or more of tomatoes
2 small bell peppers
1 medium onion
4 garlic cloves
few splashes of tabasco
salt, pepper, chili powder, cumin, cayenne pepper, oregano
extra virgin olive oil

Saute onion, oregano, and all veggies except tomatoes. After onions are semi-translucent add tomatoes. Make sure you turn down the heat, the tomatoes will add juices to the chili. Add a cup of water if it needs it and let simmer for at least an hour. After simmer add spices to your liking. Let cool a little before serving.

Localvore to a....

Well, I can't say T, but I'm pretty close. I've been even more local than I was in Austin, which is quite shocking, considering all ATX has to offer. (Confession: I spent a lot of time at Whole Foods and Central Market.) But here in North Carolina, I live off of food stands, the garden, and almost all organic staples on a budget no less.
Now I can't say that I've stuck to the budget always. It is really hard when you read Tastespotting and food magazines all the time because most of the stuff isn't local to my area. For example, I haven't bought an avocado in months because they are expensive due to "surging" gas prices. Maybe with this lower gas prices, food prices will go back down with it.
But even if prices do go down, I don't think I'll buy things that have made the trek from South America here. I just can't bring myself to buy those things anymore. Yes, I love asparagus in the winter, but a) it doesn't taste the same and b) I just made a huge carbon footprint. I'm not trying to rant or lecture, just opinionating.
And trust me it is really hard for me to stick to this whole localvore thing come winter. I can only eat cabbage so much. However, this year, I have learned the art of canning, pickling and freezing. Oh and what wonders have they brought me.
I now know how to can tomatoes (not as difficult as it seems), make pickles, and freeze squash. I am becoming Miss Martha Stewart almost. Never in my years would I imagine doing the things I've learned this summer, but it just makes me realize how easy things are to store for later. Yes, its not easy, but invite friends, make a party and can or freeze. Trust me come winter, I'll be having my canned tomatoes in my tomato sauce. Oh and my salsa!
I made and canned tomato salsa! Which is a feat in itself! It taste sooo good and it's spicy. Only one habenero, but my god does it leave the tingly sensation in your mouth. Next on my list is canning barbecue sauce made with garden grown tomatoes! Yum!

Spicy Salsa
1-1.5 pounds of tomatoes
1 habenero
1/2 medium onion
1 medium to large anaheim pepper
2 garlic cloves
salt, pepper, cumin

Blend vegetables together or chop for chunky salsa. Reduce for a hour on the stove to heat it up. Pour into sterilized jar and place in waterbath for 15-20 minutes. Make sure that you hear the pop, which means the jar is sealed. If it is not sealed pour salsa back into sauce pan, sterilize another jar and lid, place in water bath once again.
Seems so hard, but it is super simple!