Tag Archives: chili

Apocalypse Diet Summary: Days 67-72

tomatoes, cooking, pilaf, curry, food, cooking, recipes, Apocalypse Diet, zombies

Not hearts but canned tomatoes, one of my lifesaver vegetables so far into the Apocalypse Diet. Creative Commons: wwwbittersweetcook.com

Apocalypse Diet (AD) Day 67 (Mar. 07):

People have been asking how much money I’ve saved, how much weight I’ve lost. First, this isn’t a real diet since I was allowed to eat whatever is in my place. But I have had smaller portions. I’m the type of person who could crash at the top of a snowy mountain and it would be months before I would have to eat my fellow humans, because my body can hang on really really well to its weight. I don’t change weight a lot. Throughout this, I’ve continued to work out but the carbs have gone ups while the vegetables have gone down…slightly. I don’t weigh myself (see previous posts on eating disorders) so I think I might have lost five pounds, but that’s about it.

As for saving money, I think I spend around $40/week on food. That doesn’t include dining out. So if we look at that amount I’ve saved probably around $200. Not phenomenal but then I had bills to pay so “saving” isn’t quite right. The  money just paid some of those bills.

I’m in rinse and repeat cycle. Breakfast, the molasses banana bread with margarine. Lunch, previously frozen pseudo (no milk) clam chowder. Yes, by the time I get home after working out at 6 pm I’m usually starving.

I had one precious tin of tomatoes left. I took half the tin, mixed it with onions, garlic, oregano, paprika, salt and pepper and added in some shrimp and mussels to make a sort of pilaf. I added the rest of the rice from last night, and some engevita yeast for a slightly cheesy taste.

Apocalypse Diet (AD) Day 68 (Mar. 08):

Rinse and repeat, molasses banana bread for breakfast. Lunch was the rest of the rice pilaf with shrimp and mussels from last night.

brains, zombie food, eating, diet, apocalypse diet, end of the world

Can you say grainzzz? Brains made from edible foods by Sara Asnaghi. Now that's zombie food I could eat.

That’s quite filling. I’m beginning to think I might not make it past March. 16th as I’ll be out of most foods, but we’ll see. There are still soups in the freezer and still tins of tuna.

Dinner was the last of the gyozas in the freezer, fried up with some soy and hot sauce. I also found a prehistoric package of  “dessert topping mix” by Weight Watchers. It’s a pseudo whipping cream so I whipped it with water and vanilla and it was ready. Then I took some of the frozen berries and a bit of coconut and mixed it together for dessert.

Apocalypse Diet (AD) Day 69 (Mar. 09):

In my cupboard are jars of flour; chickpea, rice, potato, which I have had for half of forever. While I could take one of those package mixes and still bake a cake I think I’ll try a concoction at some point that will use up these dinosaurs.  In the meantime, breakfast has been the same as all week, banana bread.

Lunch was the chicken barley bean soup, and dinner was going over to a friend’s.

Apocalypse Diet (AD) Day 70 (Mar. 10):

I was running around all day and didn’t really eat, besides two pieces of artichokes in oil, until 5:00. I was so hungry when I was out on the Drive, buying cat food that every food place I went by was a challenge. “Oh maybe I’ll just buy two slices of pizza; that sushi roll looks really good; falafel!; maybe some smoked salmon; I could just buy a cookie… And on it went, but somehow I made it home and cooked up pasta, with some of the canned tomatoes, garlic, curry spice, some tamarind, fenugreek, fennel, salt, pepper, chili peppers and the last carrot and prawns. Oh and I added some engevita or flake yeast, which is high in vitamins and adds a bit of a creamy cheesy texture.

Apocalypse Diet (AD) Day 71 (Mar. 11):

Leftovers of the curry pasta from yesterday. Supper was a small bowl of homemade pea soup, and then popcorn with engevita yeast later on.

pottage, gruel, barley, food, cooking, recipes, apocalypse diet, diets, zombies

Apocalypse Pottage; my desperate yet hearty concoction of the last of many things (with a sprinkle of flake yeast).

Apocalypse Diet (AD) Day 72 (Mar. 12):

Breakfast was another piece of banana bread with margarine though it was um…garlic banana bread because I forgot to clean the cutting board which was last used to chop garlic. Not too terrible though. Lunch was a bowl of my vegetarian nut chili.

Okay, what do you get when you mix the following ingredients: canned tomatoes, barley, quinoa, sesame seeds, garlic, a soft beet, olive oil, turmeric, dill, cayenne, hot sauce, Worcestershire sauce and a can of tuna? Gruel, pottage, goulash? That is in fact what I made tonight and I’m beginning to think I have a sense of what gruel was in the Dark Ages. The turmeric offset the barley from the red of the beets and tomatoes. The hot sauce offset the sweetness of the beets. It wasn’t bad at all, which is good because I have another two days’ worth of it.  Maybe I should open up the Apocalypse Restaurant and serve Apocalypse Pottage.

To recap after my first month on the Apocalypse Diet, I’m pretending that an apocalypse takes place (maybe it’s a supervirus, massive alien abductions or an evil plot), which stops the supply lines (but for the sake of staying healthy and clean, the hydro-electric power and water are still working). Since the Mayan calendar actually shows the ending of one age and the beginning of another, maybe it’s now the Zombie Age (we’ve already had the consumer age).

I am documenting how long I can live on the food in my place, without shopping. Here are my rules:

  1. I cannot buy any food at all.
  2. If going out for dinner, it’s a bubble outside of the experiment. I can take home the leftovers but this isn’t a stop-gap so no ordering pizza.
  3. When I start to run out of proper nutritionally balanced foods I will take vitamins.
  4. When I become bored or am on to only condiments and alcohol, I will end my experiment.
  5. Someone can give me food, for in the post-apocalyptic world we might want to trade or eat together in safety once in a while.

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Hearty Eight-Pepper Vegetarian Chili

chili, peppers, food, cooking, recipes, stews

Eight pepper chili

I’m not a vegetarian but I do eat a lot of vegetables. I tend to make my chilis vegetarian, so that I can just add meat if I want. I’ve had an issue for years with digesting legumes so I make my own chili and adapt it so it isn’t  so bean heavy. First, I take the beans and soak them, draining the water off twice. I then boil them and rinse them again to remove as much as I can of the offending sugars.

I never use an exact recipe but below are the ingredients, more or less, for the chili pictured here:

  • olive oil
  • 3-4 cloves garlic
  • one yellow onion (or white)
  • one can peeled plum tomatoes
  • one can tomato paste
  • 1-2 cups kidney beans
  • water
  • 1 c. green beans
  • 2 medium carrots
  • 2-3 stalks celery
  • 6 mushrooms
  • 1 Hungarian pepper
  • 1 jalapeno pepper
  • 1 tbsp. ground red chili pepper
  • 1 dried chipotle pepper
  • 1 dried habanero pepper
  • 1/2 tsp. crushed pequeno peppers
  • 1 fresh red hot pepper
  • 1 tsp. cayenne pepper
  • black pepper
  • salt
  • 1 tbsp. chili powder
  • 1/2 tsp. turmeric
  • 1/4 c. sunflower seeds
  • 2 tbsp. pepita/pumpkin seeds
  • 1/2 cup whole almonds
  • 1/2 cup hazelnuts

As can be seen, this is a bit of a kitchen sink recipe and all measurements are approximate. If I don’t count the black pepper there are eight other peppers in this particular dish. I usually don’t use fewer than five types. If you want a less spicy chili you can use bell peppers and sweet banana peppers. Fewer of the red and hot peppers, such as pequenos and habanero, will cool the heat of the meal.

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Dried & smoky flavored chipotles--creative commons Badagnani (on Wiki)

 

I always just make mine to taste. I put the ingredients in a slow cooker, chopping and slicing up the tomatoes, peppers, carrots and beans. I add the tomato paste and soak the chipotle or ancho chili in some water to soften. Then I chop the chili and put it and the water in the cooker, while I saute the garlic and onion in oil and add in the spices. I also cannot digest bell peppers but I’m fine with other types. All of these ingredients can be adjusted to personal preferences.

The beans are boiled separately (don’t add salt or they won’t soften properly). After they’re drained I add them, the nuts and the seeds, then let everything simmer in the cooker on low. In the morning I turn it off and toss in the sliced mushrooms and voila, it’s ready to eat.

This combo comes out medium spicy on my meter but more or fewer peppers will adjust the level. Of course, cheese and sour cream can take down the spiciness level. I found this batch was still just a touch too tart and tomatoey so I added about 2 tablespoons (by accident as I meant to put less in) of maple syrup, which took the edge off. You can use a bit of sugar to do the same thing. You cannot taste the maple syrup after all those spices.

I freeze this up in smaller containers and then if I want to add meat at a later date, it’s no problem. However, I find it so hearty that it’s rarely needed, and I’ve lessened the overall bean quota so that I can digest it. This recipe is vegan friendly as well.

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