Pumpkin Adobo Chili

On September 6, 2026 By karmarstenIn Hearty, stewLeave a comment

Things needed

1 lb of meat (this can be morningstar/beyond crumbles OR actual meat – if using meat drain a bit of the fat and cook this first)
Olive oil to cover the bottom of a pot
2 small onions (diced)
3-6 cloves of minced garlic (never can have too much!)
15 oz can pumpkin puree
28-30 oz diced tomato (around 2 cans)
28-30 oz black beans (around 2 cans)
2 cups veggie broth
2 tsp worcestershire sauce
2 to 3 chipotle peppers in adobo sauce diced
2.5 tbsp dark chili powder (regular will do)
2 tsp cumin (ground is preferable)
1.5 tsp smoked paprika
.5 tsp cayenne pepper
.5 tsp oregano
.5 tsp black pepper (this is going to be to taste)
.5 tsp salt (this can be to taste as many plant-based meats are salty)
Cheddar (optional)
Salsa or pico de gallo (optional)

Directions

Unfortunately I did not take pictures of the step by step so here things are in a numeric list:

Heat olive oil in a large pot til a drop of water sizzles when it hits the pot
Add onion until translucent (about 5 minutes maybe up to 7)
Add garlic for 30 seconds to a minute
Add spices (chili powder, cumin, paprika, cayenne, oregano)
Stir til onion mix is coated again 30 seconds to a minute
Add tomato, beans, pumpkin, broth, Worcestershire, chipotle, and stir.
Bring to a simmer, this should be on a medium to lower heat and use a spatter shield.
Let simmer stirring occasionally for 20-25 minutes
Stir in the meat (plant based or actual) bring to a simmer and let simmer for 8-10 minutes

Notes

Feel free to add more pumpkin if you feel it is too spicy (add in small .25-cup portions so that you do not lose the heat).
After you get into “simmer” mode, feel free to adjust any specific spices (especially cayenne for more heat) or salt by about 0.25 tsp at a time.
If the chili is too thick while simmering, add more broth.
You can use the optional things as toppings. If using Cheddar, make sure that the chili is hot when you add the cheddar, and let it melt before you add any colder items (like salsa/pico/etc) on top.

German Pancake “Dutch Baby”

On September 6, 2026 By karmarstenIn BreakfastLeave a comment

Things needed

1 cup flour
1 cup milk
6 eggs
1 tsp to 1 tbsp vanilla (be generous – you cannot really have too much vanilla)
5 tbsp butter
2 tbsp powdered sugar (optional but well worth it)
Maple Syrup OR Lemon Juice
9 by 13 or greater sticky Pyrex or metal pan (this is important! The pancake needs to crawl up the side!)

Directions

In the pan, cut the butter into 5 pieces. Place one piece near each corner of the pan, and the final piece in the middle.

NOTE: Put pan in the oven before you begin to preheat!

Preheat the oven to 425 degrees. (The butter will be sizzling and may have browned – that is OK!)

Add Eggs/Milk/Flour/Vanilla to a blender.

Blend til smooth.

Remove the pan from the oven

Pour the pancake batter into the hot oven (it will sizzle, that is OK as well!).

Return the pan to the oven. Keep it centered in the oven so that the pancake grows evenly.

Cook for between 25 to 27 minutes until the sides have puffed up and the top is browned.

Using a sifter or just by hand, dust the top of the pancake with the powdered sugar. There may still be buttery-looking areas: that is perfect.

The sides will slightly settle. Cut into 6 to 8 pieces (one horizontal cut down the center and 2 to 3 vertical cuts so that they are in square sections.

Serve with a topping of lemon juice (for a citrusy bite) or maple syrup (for a sweeter, warmer feel).

Spicy Red Sauce (Weekday Version for Cheaters)

On September 5, 2026September 6, 2026 By karmarstenIn Hearty, UncategorizedLeave a comment

Things needed

3 to 4 tbsp Olive Oil (enough to cover the bottom of the pot)
1 to 2 medium onions (white or yellow)
6-8 cloves garlic (minced)
1 heaping tbsp dried oregano
1 heaping tbsp dried italian seasoning
1 heaping tbsp dried basil
1 tsp black pepper
1 tsp salt
2 to 4 bay leaves
1/2 tsp red pepper flakes
1/2 cup red wine
1 large can (28 oz) crushed tomato
2 medium cans diced tomato (14.5 oz cans)
1/2 cup veggie broth
(optional) pinoles
(optional) meatballs (veggie used here)

Directions

In a large pot, cover the bottom with oil and cook over high heat until a drop of water sizzles. Add the onion and cook for 5-6 minutes, or until it is somewhat translucent. Once somewhat translucent, add Garlic and pignoles (if using).

NOTE: Make sure to stir every so often so that the mixture does not stick to the bottom

After 30 seconds to 1 minute or so add all spices and again stir for 30 seconds to a minute

After about 30 seconds. Change from a medium/high heat to a low heat and add wine to deglaze the pot.

Gently stirring occasionally, cook mixture for 5 minutes or so.

Add remaining ingredients and bring to a simmer.

Let simmer, covered with a mesh cover/splatter shield, until the sauce has the desired texture/thickness. At any point, meatballs can be added according to the cooking instructions.

Blueberry Pie

On November 24, 2022 By karmarstenIn Dessert, UncategorizedLeave a comment

Things needed

Pie Filling

2 pints fresh blueberries
1 navel orange
1/2 tsp vanilla (more as desired – this is optional)
1/2 cup light brown sugar
1/2 cup white sugar
3 tbsp tapioca flour (substitute: 1 1/2 tbsp cornstarch)
1/4 tsp cinnamon (more depending on flavor preferences)
1/8 tsp nutmeg (more will make this spicier – again add more per preferences)

Pie Crust

Select pie crust dough that is either home made OR store bought. This will require 2 rounds.
Spray or buttered pie pan (8 to 9 inch). Smaller pan will create a deep dish pie.

Pie Topping

1 tbsp half&half (substitute milk – regular or soy/almond)
2 tbsp sugar (white sugar is what I used)

Directions

Preheat the oven to 375 F

Mix together the blueberries, juice from the orange (should be about 1 tbsp), light brown sugar, starch, the 1/2 cup of white sugar, vanilla, cinnamon, nutmeg.

Let mixture sit for 20-30 minutes.

Prep pie pan with either UNSALTED butter or spray and use your favorite room temperature pie crust.

Line the pan with one of the two rounds of dough. This does not have to be perfect.

Pour blueberry mixture into the pie pan.

Place the second pie crust OVER the mixture and pinch the two crusts together all around the edges so that they are sealed off.

Cut four slices into the pie so that they ventilate the blueberry mixture (see image for a suggestion).

Brush half&half onto the top of the pie and sprinkle the sugar evenly over the top of the pie (listed in ‘topping’ section).

Put in oven and cook for 55 to 60 minutes.

Remove from oven and let sit out for at least 2 hours.

Green Protein Mac & Cheese

On August 20, 2022August 20, 2022 By karmarstenIn HeartyLeave a comment

Things needed

1 squash (Butternut or medium sized acorn preferred)
2 red or orange bell peppers sliced
7 to 10 oz of green leafy vegetable chopped and washed (collard greens, spinach, kale, etc)
- NOTE: The weight should be post prep. Keep this in mind if you are removing stems.
32 oz of veggie broth
1/2 tsp of garlic powder
12 oz of protein of choice (tuna, veggie crumbles, cooked ground meat, etc)
- NOTE: (again) this is post prep. Ex. If using a canned item, the weight should be based on the protein after drained.
16 oz of pasta of choice (fusilli used here – it is a favorite)
16 to 24 oz of shredded cheddar cheese
- The amount used is a sliding scale based on the type of cheddar. If using a mild cheddar, use closer to 24 oz. If using a sharp cheddar, use closer to 16 oz.
Olive oil and seasoning of choice

Directions

Preheat the oven to 400 F

Cut the squash in half lengthwise and remove seeds. Cover with “Everything Spice”/”Italian Seasoning” or your seasoning of choice.

Place face DOWN in a pyrex or glass pan with a bit of olive oil. Cook for 60 minutes.

Remove from oven and let cool for 1 to 2 hours (this allows the skin to peel away from the squash).

Add bell peppers, garlic and skinned squash into a blender.

Cook greens, the same spices used on the squash and a bit more olive oil in medium sized soup pot over a medium flame until they are cooked down to about 1/3 to 1/4 of their prior size.

Add the cooked greens to the blender. KEEP THE POT FOR LATER USE!! (do not rinse)

Add about 1/3 of the broth to the blender and puree til smooth.

Use the same pot as before (see? I told you to keep the pot) add pasta, protein, puree, cheese and remaining broth.

Heat over medium/high until the pasta is tender (for fusilli – that is anywhere from 10 to 16 minutes).

Once the pasta is tender, remove from stovetop and let sit for about an hour (otherwise the cheese is still melted and no one wants soupy mac & cheese).

This makes 7 to 8 servings and can be frozen for up to about 2 weeks.

“Sore Throat Tea” Spicy Ginger and Citrus

On August 20, 2022August 20, 2022 By karmarstenIn HealingLeave a comment

Things needed

4 oz fresh ginger
between 2 tsp and 1 tbsp of black pepper corns (The more the spicier! BE WARNED – a little goes a long way!)
sugar or honey (optional) to taste
1 citrus fruit (lemon/lime is tart, orange/clementine is slightly sweeter)
8 cups water

Directions

Wash ginger root and slice it til you get the most surface space of the root (note that you can leave the skin on some of it – but you may want to remove the skin from the larger chunks of ginger).

Add water, ginger and black pepper corns to the water.

Bring to a rolling boil on high then reduce the heat to medium or low and let simmer for at least 20 minutes (slightly cover during the simmer time to reduce the amount of evaporation).

Quarter the citrus

Strain the “tea” into 3 separate containers (this can be a mug or a mason jar).

Squeeze a quarter of a citrus and then the section (rind and all – see image above) to each of the 3 containers. Yes, there will be an additional section that you can either eat OR add to one of the containers to add more vitamin C to the container.

Add honey or sugar to taste.

This will serve at LEAST 3 sick people and will stay refrigerated for a few days.

Summer “I have a cold” Soup (turmeric and ginger)

On July 4, 2021August 20, 2022 By karmarstenIn Healing, Soup, SummerLeave a comment

**WARNING**: This is not for people who cannot tolerate spice!!!

Things needed

Olive oil (about 1 to 2 tbsp)
6 cloves of garlic (diced)
1.5 to 2 inch ginger (peeled and diced)
1 small onion
8-10 baby carrots (chopped)
2 celery stalks (chopped)
1 bunch of parsley (finely chopped)
2 tsp turmeric
1 tsp of black pepper
1.5 to 2 tsp chili pepper flakes (depending on your taste)
3 tbsp white miso paste
1 tbsp apple cider vinegar
4 cups of vegetable broth

Directions

As seen in the image above, we are going to separate the ingredients into 6 bowls (the miso has not yet been done in this picture)

Bowl #1: Mix together the diced celery, carrot, onion
Bowl #2: Finely chop the garlic and ginger and mix together
Bowl #3: Spices (Turmeric, black pepper, chili flakes)
Bowl #4: Veggie Broth (all but about 1/2 a cup – put that aside)
Bowl #5: Add the miso and the vinegar and mix with fork/whisk and add the 1/2 cup of veggie broth saved (see bowl #4) until the miso paste is smooth
Bowl #6: Chop the parsley fairly fine

In a smaller cooking pot, heat the olive oil on a low/medium heat until warm and add the contents of Bowl #1.

Slowly cook for about 8-10 minutes (the onions should just be starting to become translucent).

Add the contents of bowl #2 and let cook for about 2-3 minutes.

Add the contents of bowl #3 and mix until the vegetables are covered in spice (2 minutes max).

Add the broth in bowl #4 and let simmer until the vegetables are just tender.

Add the contents of bowl #5 and let cook for a few more minutes (you can add the parsley in Bowl #6 to the soup OR add it on top when serving – I opted to add it in the soup itself).

Add salt and pepper to taste.

This will serve at LEAST 3 sick people.