Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, November 14, 2012

Veggie Chili: Who can pass up this healthy fall meal?

It’s quick. It’s healthy. It’s colorful. It’s fall-i-fied. What more could anyone want in a meal suggestion?

This Veggie Chili called for fresh zucchini and yellow squash. Add diced tomatoes and kidney beans and a few other stir-ins and you have yourself a hearty meal that you’ll be heartbroken to see disappear!

A slice of cornbread is a great addition alongside a bowl of this edible treasure.

Veggie Chili

2 large zucchini, chopped
1 large yellow squash, chopped
1 large onion, chopped
2 tablespoons olive oil
1/2 teaspoon salt (or salt substitute)
1 pound ground turkey, browned and drained
1 (1.25-ounce) package chili seasoning mix (I used Kroger Original Chili Seasoning Mix, lower-sodium variety)
1 (14.5-ounce) can diced tomatoes, undrained (I used the no-salt-added variety)
1 (16-ounce) can kidney beans, undrained

Sauté zucchini, squash, and onion in hot oil in a large Dutch oven over medium-high heat 3 to 4 minutes or until tender. Add salt and browned and drained ground turkey; cook 1 minute. Stir in chili seasoning mix, tomatoes, and beans; bring to a boil over medium-high heat; reduce heat to medium low and simmer, covered, stirring occasionally, for 10 minutes. Makes 6 cups. (Source: My adaptation of a Veggie Chili recipe in Southern Living October 2012)

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