Kick Out The Head-Cold Stew

It's the end of January, and everyone at work and school are sniffling, sneezing, and hacking their way through the day. If you haven't caught a cold in the past 2 months, congratulations! you're the lucky SOB that everyone else wishes would just get sick already. When I was attacked by a nasty sinus infection, I knew exactly what I needed. A trip to the doctor, you say? Nonsense! I can make my own stew! Remembering back to the days of when I was just a tiny, 5 foot tall preschooler, I recalled the healing power of a hot, home-made stew. Throw in some freshly baked bread and you've basically got a recipe for panacea. Just make sure that stew is packed with enough spices to knock the nose from your face, and you'll be feeling better in no time.

Ingredients:
1 lb tofu, drained and cut into cubes
1 red pepper, diced
1 yellow pepper, diced
1 yellow onion, diced
3 stalks celery, diced
2 carrots, diced
2 lb red potatoes, cut into cubes
1 1/2 cups brown rice
4 cups veggie broth (homemade in this case, feel free to use store bought)
2 cups water
1/2 cup fresh parsley, chopped
4 bay leaves
2 tbsp thyme
2 tbsp rosemary
1 tbsp cumin
2 tsp coriander
2 tsp cayenne pepper

Directions:
1. In a large pot over high heat, combine all ingredients and stir well
2. When stew begins to boil, reduce to medium-low
3. Let simmer for 45 minutes, or until it reaches a desired consistency
4. Serve with bread and enjoy!

(Pictured is this stew, as well as a modified version of my garlic and basil bread from June '11. I used all unbleached white flour, and replaced the garlic and basil with rosemary and thyme.)

Mexican Hot Chocolate Snickerdoodles

Well, it's the middle of December according to the Gregorian calendar, which means many of us in the Northern Hemisphere are getting a bit chilled. To stave off this wintery bite, I suggest plenty of warm goods: fires, bourbon, and loads of spicy food.

This past Saturday night, a few friends came over bearing a bottle of that wonderfully warming Kentucky mash, and a tasty recipe from the Post Punk Kitchen.  These snickerdoodles had all the right ingredients for a cold night's snack. There was chocolate, sugar, cinnamon... and cayenne pepper! We added a bit more cayenne than called for, so that the pepper would dance a fiery jig with the bourbon through the night. You can find the recipe here, and please do! You won't regret it.