Winter has arrived (Cashew Chili)

Here is a very good chili to satisfy vegetarians and meat lovers too.

Cashew Chili

2 c. chopped onions
1 1/2 c. chopped celery
1 red pepper
3 cloves garlic
2 cans diced tomatoes, 28 0z
3 cans kidney beans, 15 oz
2 T. apple cider vinegar
1 T. chili powder
1 tsp basil
1 tsp oregano
1 tsp cumin
hot pepper sauce to taste, or chopped hot pepper
1 cup cashews, coarsely chopped

Saute onions, celery and pepper. When cooked through, add crushed garlic. Cook for another minute. Add the remaining ingredients except the cashews. Simmer for about 1 hour, then stir in the cashews.
Serve with grated cheddar on top.

* By adding the cashews at the end of the cooking stage will keep them crunchier.
* Don't skip the cumin. This helps eliminate the gas.

To have a quick meal ready in no time, make a 'Chili Starter' for the freezer. You can make up double the amount of onions, celery, peppers and garlic sauteed. Then freeze half of it for next time.

Driving Across Canada

Well, it has been awhile since my last entry. I have left Toronto and John and I have driven across the country to the west coast. There isn't much to be found in between in the way of 'real good food' unless of course you have well spaced friend and family stops like we did. John was smart and planned ahead by making some very good and healthy granola bars and snacks for the road. What a life saver. There are a few good places to stop along the way but you pretty much have to go into the towns and find them. Golden, BC has a good little bookstore/coffee spot called Bacchus (I think) that serves good coffee and good lunch, even has some wheat free alternatives. Now that I have arrived at my destination in BC, I will be sharing regularly with you many good recipes and ideas and thoughts on food and good eating. I would also like to hear from any of you who would like to share as well. Please add your comments or email us at: seriouslycooking@gmail.com