Six Empty Bean Cans.

From the kitchen of Amber Brown Makes.

Tonight, I made some of my delicious and somewhat top-secret 3 alarm veggie chili for Rory and I. I forget how much I love this stuff, how beautifully it makes our home smell, and just how easy it really is to make. Most of the work is in the prep and that was made easier with a 40 minute phone call to my bestie, Shawna B and canned beans. Our multitasking phone date proved helpful to both of us, because chatting with your best friend while cooking, or in her case while grocery shopping, is definitely better than doing those things alone. I need to plan more chop and chat dates. 


I remember making veggie chili for the first time while Shawna and I lived together in Farmington Hills, Michigan. We had this spiffy townhouse that we finagled for a ridiculous reduced price and live there happily for one year before we jumped over Lake Michigan to land in our dreamtown, Chicago. I remember how incredibly long our kitchen was in that apartment. Everything was lined along one wall that was facing east. There was a large door wall that brought sunlight kindly into our home, and all of the cabinets, along with our refrigerator, dishwasher and stove were all bright white. The sunlight gave this beautiful, clean, airiness that seemed to make that room glow even at night. And, it helped that we were really good about keeping that kitchen tidy. With the many soirees that we held, it remained the most lived-in and loved room of our apartment.


Here's a photo of me drinking milk out of a wine glass in that kitchen.  We used to have these kitschy-house-wifey photo shoots in there and we would use those photos for our dating profiles, like OkCupid and Bust Personals...I remember those times like they were yesterday. 


The first time I made from-scratch veggie chili I used a crock pot, and I should have soaked the beans overnight, because I remember them being sort of chewy and sticky. I recall Shawna insisting that was the way they were supposed to taste, which I think was really sweet of her to say both then and now. 


Back then I didn't take my time cutting the veggies into nice diced pieces, so I remember that the onions were sort of chunky slices and the peppers were chopped too finely and disappeared into the tomatoey base. I must have been afraid of jalapenos, so I added dried spices and didn't really appreciate always using fresh garlic in recipes until a few years later. I had used way too much salt and not enough heat (spice) and honestly, the whole process was a major flub. But we ate what I made as if it were 5-star gourmet and loaded it up with cheese and sour cream, so when it was all said and done it made a meal that we found satisfying enough. 


I make the chili again and again, each time perfecting with a dash of celery salt  and a little more sriracha sauce. Eventually, I had figured out the perfect sizes to cut the veggies and the right amount of beans to create something hearty and filling. I never missed adding chicken or beef,  the flavors sung so much on their own that meat would have silenced those little ditties that the spices made with the veggies. And soon enough, I had it down to a science. 

Two pot of slow-bubbling "Three Alarm Fire" Veggie Chili.

Tonight's chili was magnificent! And what's better is that with each day of it sitting in the fridge, it grows more round in it's flavor and is always better than the first day you make it.


After preparing one of my favorite recipes, I began rinsing the cans in our sink to toss into our recycling and I realized that the size and shapes of the cans were really quite lovely.  What could I make with these simple tin cans? I soaked them with mild soap and rinsed them well, planning to set them aside and make something equally magnificent as my chili! 

Photo by Amber Brown @gorgonzolabee on Instagram

Here are some of my favorite ideas from Pinterest and Etsy:

Found here: http://pinterest.com/pin/130956301636518722/

1. Upcycled Tin Can Desk Organizer!

2. Tin Can Piggy Bank! 

 3. Dainty altered tin-can herb garden!

Soup Can Herb Gardenchangingmyd...

4. Lovely DIY wedding, party or dinner table center pieces!

 From: Loveandlavendar.com Tin Can Centerpieces

On Toilet Paper Rolls.

While visiting my lovely friend Nicole in Michigan, I couldn't help but notice her stockpile of empty toilet paper rolls when I was looking for a fresh roll in her downstairs bathroom. I remembered making faux rain sticks and tiny paper crows for my dolls out of toilet paper rolls when I was a kid. I figure Nicole was hanging on to them for her daughter's crafting endeavors; her 5 year old is quite the artist! But I wonder what happens to all the rolls that go unsalvaged and what good we can make from something seemingly useless, or at least less useful.

From: http://pinterest.com/pin/237564949065025112/

Having seen more than a couple of rolls in my own recycle bin over the last few weeks (thank you, cold virus!), it had me thinking about new ways to make crafts out of paper towel and toilet paper rolls. Think green and get creative, right?

So tonight I trolled Pinterest and found some amazing ideas. Still haven't picked out the one(s) that I plan to try, but check these out.



Tiny Trees. Big Impressions.

Can you believe that is even possible? I wonder how these were made so I did some digging and here's some more on the artist behind these marvelous creations: Yuken Teryua


Read more about toilet paper art here: http://www.designswan.com/archives/toilet-paper-art.html

From: eMott79 on Pinterest

Paper Sculpture that looks like cardboard ribbon-candy.

Now this is delicious design. Easy to make, abstract and artful! 


My guess is you'd need between 30-50 TP rolls to make this, depending on the size/length of the design. What do you think?




Green Seedling Containers

I love these "green" seed containers made from upcycled toilet paper rolls. These are perfect to start planting seedlings in early spring. These would also make great transplant containers for small flowers and plants that you plan to share or swap with friends. Think herbs like parsley, cilantro and even catnip! Once dampened, these can even be planted into your garden bed, because they are biodegradable.

All you need is love. Heart toilet paper roll wall sculpture.

Found here: http://pinterest.com/rudlis/diy-zrob-to-sam/

And one last design, perfect for up and coming Valentine's Day! This would look great in a playroom, classroom or even a temporary installation in your own living room or kitchen. Too cute and so easy to make, this one the kids can get in on too! Or, as the photographer/designer suggests, the perfect DIY wedding decor for the earth-conscious couple.

I'll be sure to update with my own TP roll project photos in the near future.

//Amber B.

Mish-mash rice noodle soup. Not pho-kin' bad.

Still feeling quite awful. Today my sore throat has inched its way down into my chest. And I'm popping cough drops and vitamin C drops like candy!  So after my errands for the day were run, I felt like the best thing for my body would be a nice dose of veggies and a hot, steamy broth facial, while eating a quickly made, mish-mash rice noodle soup.

I've strayed away from ramen noodles in the last year, in an effort to cut down salt and gluten in my diet, so I started purchasing Thai Kitchen rice noodle packets. Sure they're not super healthy either, but they sure are better than fried and dried ramen noodles and they always pair well when you add a handful of veggies to boost the soup and make it a meal. Even better they're still under $1.50/each and they make for a great lunch in a pinch.

Last night, I made a pit-stop at The Dill Pickle Food Co-Op with my friend Stacey, after indulging in a girl's night/masterpiece meal at the new Chicago Diner (in Logan Square). My husband and I have been members of "the pickle" since before they even opened their doors, but since we moved about a mile from their location it had been awhile since I did some shopping there.  The Dill Pickle is a lovely member owned boutique-like grocery shop that focuses on healthy food choices and building a food-conscious community. 

While perusing the well-stocked shelves of the warm and friendly "pickle," I picked up a couple of items: organic tahini (so I can remake that yummy green goddess dressing with tahini instead of avocado this time... taste test challenge?!), a small container of Medjool dates, and a package of Thai Kitchen thin rice noodles.  
I wasn't sure what I would make with the noodles, but I figured for $3.99, the package would yield a couple meals and give me motivation to make a pho-like soup this weekend.

I came home from my errands feeling very hungry and blah, but with enough energy to rummage through the crisper and pantry to pull out some ingredients to throw-together a pho-like soup. Let's call it a mish-mash rice noodle soup.

Ingredients:

• 9-10 green onions, chopped and bulbs cut off
• 1 yellow pepper, cut into thin one inch pieces
• A loose handful of basil, remove stems and chopped
• 1 cup roughly chopped broccoli crowns
• 1 jalapeno,  cut into thin "rings" w/ seeds included
• A loose handful of cilantro, removed stems and chopped
• 1 -4 oz. can of stem and pieces mushrooms, drained and rinsed. *I would have preferred fresh!
• 1- 8 oz. can of whole water chestnuts,  drained and cut into matchstick-like pieces
• 1 small lime, squeezed for juice
• 1 TBS kosher salt
• 1- 32 oz. contain of Trader Joe's Organic Vegetable Broth
• 1 package of Thai Kitchen thin rice noodles
• 1 tsp. ginger powder (*use fresh grated, if you have it!)
• 1 tsp. cumin

 How to make mishmash rice noodle soup:

1. Follow noodle package instructions, but taste noodles after 3-4 minutes. Mine cooked quicker than the box suggested. Make sure to rinse noodle in cold water and set aside while you prep the soup broth and veggies.

2. Add entire container of veggie stock/broth, and add 1/2 cup water. Throw in all the veggies and bring the mix to rapid boil for 7-10 minutes. Stir occasionally. Veggies should become softer, but not mushy. Check veggies at 7 minutes for "doneness". Broth flavor should be robust and spicy, so remember to taste before adding noodles. Add more salt and lime, if necessary. Add 1-2 tsp. of cane or processed sugar, if broth is too spicy.

3. Using tongs, add the cooked, drained and cooled rice noodles. Mix into soup and let simmer on medium for another 2-3 minutes.

4. Serve in a large bowl with plenty of broth, top with fresh cilantro or basil leaves, as garnish. Breathe in the warm, fragrant broth! Use chopsticks and shovel in that mish-mash noodle soup! Yum.



Amber's recipe rating (from 1-10). Taste: 6 Ease: 4
Likeliness of making it again: 8, but I'd add tofu next time and more cilantro and introduce garlic into the mix!

The Green Goddess is in.

Today must have been the second coldest day on record this winter in Chicago. All day long I longed for a big bowl of chili or warm lentil soup, but I knew these dishes would require some shopping. Thankfully, two days ago, in my frenzy to do and eat healthy things (new year and all...) I made some vegan green goddess dressing to toss into a future salad. And tonight was the night!

Unfortunately I have been under the weather but my husband took the lead of making yummy, healthy dinner tonight. I was feeling so blah that I neglected to photograph the masterpiece salads that he made for us, each presented with two large dolloped bundles of my green goddess dressing. The dressing, having sat in a glass container for two days, had thickened and cured it's flavors of garlic, cilantro and cayenne, enough to notice them for an hour or more after the last bites of our delicious dinner. I'm not complaining. I'm just very thankful that we both indulged. Nothing worse than solo garlic breath, am I right?

Art by brookefiger on Etsy.com

Here's a delightful avocado giclee print by artist Brooke Figer on Etsy. You can visit her shop by clicking the linked text.

So despite my lack of photographic evidence of such a delicious dressing, I'm sharing my spin on the dressing known as green goddess. This is a vegan recipe, too. Be green and enjoy! 

Ingredients:

• 1 ripe medium avocado, remove pit and any brown spots inside fruit
• 2 tablespoons white wine vinegar
• 1 tablespoon apple cider vinegar
• 2 garlic cloves; food processed or finely chopped
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh lime juice
• 1/2 teaspoon white refined sugar (you could substitute agave nector 1/2 tsp.)
• 1/2 cup extra virgin olive oil
• 1/4 cup (cooking) olive oil
• 2 tablespoons chopped fresh Italian parsley, remove stems!
• 2 tablespoons chopped fresh cilantro, remove stems!
• 1 tablespoon chopped fresh basil, remove stems!
• 1 stalk celery, finely chopped (about 2 tablespoons)
• 4 green onions, green part only*
• 1 tsp. kosher salt
• 1/4 tsp. cayenne pepper 

Preparation:

• In a food processor, start with garlic, celery, green onion, lemon and lime juice. Process until all ingredients are finely chopped!
• Add parsley, cilantro and basil, until finely chopped and liquid coated from the juices.
• Add salt, sugar and cayenne pepper, then spoon in your avocado and blend together, slowly adding the 1/4 cup of olive oil. 
• Next slowly add the rest of the extra virgin olive oil and duo of vinegars. Blend until mostly smooth puree forms. 
• Taste and add more salt, sugar and/or pepper; if desired. 

 *Can be made up to 2 days ahead of use. Keep chilled in glass container. Whisk before serving to reblend all ingredients. Water can be added 1 tsp. at a time to thin out mixture.

Special thanks to my dear friend, Stacey R., who shared a version of this recipe that had me begging to recreate it's deliciousness. Not only yummy on salad, the dressing goes great with chilled lentils, an alternative-to-ranch dip for veggies, and even pairs well with flaky whitefish; the vinegar really makes it sing!


Amber's recipe rating (from 1-10). Taste: 7-8 Ease: 6 (lots of steps and ingredients!)
Likeliness of making it again: 9

New Year's Inspirations. A post about salad.

My husband is the writer. I am the talker. Blogging seems like it should be a completely natural and organic process; a conversation that you're having with yourself, with friends. Instead, I'm venturing into the wide unknown, very nervous to be writing my first post. I want to be witty and charming, so that people will follow and read, of course. But most of all, I want to fully commit myself to doing something as simple as journaling about my three favorite things: food, making crafts and (my) cats! 

Each week, I hope to share recipes, craft projects and design ideas, while peppering-in adorable photos of things made for cats. Occasionally, I know that my own cats will make appearances, as this is unavoidable. My cats are off-the-charts cute.

Here's to hoping I can stick with this New Year's inspiration throughout 2013, and that it brings me (and whomever else is reading along) a spark of eagerness to create something incredible day after day!

Day 1: Create a delicious dish from a cookbook, with three rules. 1. Must be a recipe that I have never prepared before. 2. Must be healthy and easy to pack for lunch. 3. Don't be afraid to go off the recipe, a little!

Cookbook title: Salad (found for the bargain price of $3.99 at TJMaxx and gifted to my mother for Christmas 2012. She's trying to eat more vegetarian meals and this book has plenty of those, along with an array of meat, seafood and fruit salads worthy of your drool. 

Find the book here, unfortunately, at a not-so-bargain price: http://www.amazon.com/Salad-Stevan-Leblanc-Beverly-Gunter/dp/B006777R4W/ref=sr_1_9?s=books&ie=UTF8&qid=1357103879&sr=1-9&keywords=Salads+Parragon+Inc


Lentil and Tuna Salad

{three views of lentil and tuna salad. 1.1.13}

Ingredients:
+ 2 ripe Roma tomatoes
+ 1 small red onion
+ 2 tbsp. chopped, fresh cilantro leaves.
+ 1 6 1/2 oz can of tuna, drained.  
+ 14 oz can red lentils, drained 
+ salt and pepper to taste

Dressing:
+ 3 tbsp. virgin olive oil
+ 1 tbsp. fresh lemon juice
+ 1 tbsp. whole-grain mustard
+ 1-2 garlic cloves, crushed
+ 1/2 tsp. cumin
+ 1/2 tsp. coriander, optional.

Directions:
1. Remove seeds of tomatoes and dice small. 
2. Finely chop the red onion (don't be afraid to take breaks for tears...)
3. Drain can of lentils and rinse through strainer.
4. Mix together the chopped tomatoes and onion, drained lentils and drained tuna. Use a fork to break-up tuna chunks.
5. Whisk together dressing ingredients; oil, lemon juice, mustard, garlic and cumin.
6. Add the finely chopped cilantro (leaves only),
6. Pour the dressing over the salad and serve immediately. Or,  mix everything together sans dressing and keep separate until ready to serve. Add salt and pepper to taste.

*This mixtures should keep for 24 hours+ before the tomatoes begin to get mushy.

Notes/variations:  
+ I prefer solid white albacore, so that is what I used. The recipe is not clear on which type of tuna is preferred. I wouldn't recommend tuna canned in oil, since the dressing is comprised of olive oil. I also used 1 1/2 cans of tuna; which yielded six, 1 cup servings.

+ Yes, you can make your own lentils, but be sure to cook them long enough that they aren't dry. I also suggest cooking them in a low-sodium vegetable or chicken stock. I found canned lentils at Stanley's in Chicago, 60622. The cans are located near the pasta sauces and other canned veggies, and a bargain for only 98 cents per can!

+ If you do not have whole mustard seed, use a spicy brown or dijon mustard as a substitute. I used a dijon that had horseradish and it was a lovely substitution.

+ Veggie/Vegan folks could substitute smashed chickpeas or finely diced firm tofu for tuna. 

+ I made the recipe without coriander and didn't miss it very much.  I added a bit of cayenne pepper to spice up the dressing a bit, too and that was really nice. 

Total cost to make this dish: Only $6!
*Of course, the cost depends on whether or not you have spices and virgin olive oil in your pantry.

Amber's recipe rating (from 1-10). Taste: 8 Ease: 8 Likeliness of making it again: 10