*A Night In is in partnership with Anolon.
You might recall a few months ago I participated in a group of posts highlighting my favorite place to wind down at the end of the day. As bloggers, we mainly show our homes in their best, natural light. I thought the idea of sharing a space at night was an interesting one, and I’m happy to be back with another installment. This time it’s one of my favorite rooms in the house – the kitchen!
We renovated this space at the beginning of the year, and I must say, it’s made a world of a difference in my time spent here. As a work-from-home mom of three, the kitchen is a room I frequent all day long like it or not. I’ve said this before, but a pretty kitchen doesn’t change my culinary notions. But having a kitchen I enjoy being in makes those day-to-day meals much more pleasant to prepare. While the Monday through Friday grind isn’t my favorite, there is one type of cooking that I do enjoy: a relaxed Saturday supper.
I’ve learned I don’t like time constraints or recipes, so one of the meals I like to make on a laid back Saturday night is chili. My grandma gave me her basic recipe when we first got married and over the years I’ve changed and added some unexpected ingredients to make it my own. Chopping vegetables is relaxing to me, and the lack of time cooking takes the pressure off. It feels more creative and less methodical.
One thing I like to do when I’m cooking is get the kids involved. I’ve found when they help they’re more likely to eat, and while we prep I can usually get them to eat a lot of the fresh veggies. It takes a bit more time with them, but it’s worth it to see them eat more and appreciate the food.
To play the part you need the tools to act the part, right? First came the bones of the kitchen, then came some new dishes, and I’m happy to say a new set of cookware has brought even more enjoyment and efficiency. This stockpot by Anolon is not only plenty big enough for any amount of chili or soup, but it cooks things so evenly and is beautiful sitting on the range every day. As I slowly build my cooking arsenal, I find myself more and more content in my cooking and kitchen.
Everyone makes chili a bit differently, so I thought today I’d share what I love to add to the pot.
1 small onion, chopped
1 1/2 lb ground beef
Salt and pepper
2 peppers chopped (I use whatever colors I have on hand)
2 fresh tomatoes, chopped
1 can diced tomatoes
1 can of corn, drained
1 can of light red kidney beans, rinsed
1 can of black beans, rinsed
1 box vegetable broth
1 packet William’s chili seasoning
1 cup of basmati rice
Fresh grated cheese
Cook onions on medium until they’re sweating. Add in beef and brown. Put in chopped vegetables and cook until tender. Salt and Pepper. Add in canned ingredients and vegetable broth. Stir in chili seasoning to taste. Bring to boil and cover. Add rice about 10 minutes prior to serving.
Do you love to cook all the time, or like me, find it to be enjoyable when there’s no pressure behind it?
Be sure to check out some of my blog friend’s kitchen’s at night…there are some good ones that I’ve yet to see with the lights on – I’m excited to take a peek too!