And the real reason is?  I have been overwhelmed by l-i-f-e.  See?  There’s the problem.  You are now thinking, “So what?  Who hasn’t been?  ‘Tis the season to be overwhelmed!”  And you would be right.

For me, it’s been getting the cookbook to the printers, proofing, approving, and packing.  No, not packing the cookbook.  A long “girl’s” weekend in New York City to see the lights and the Rockettes, to shop and eat and look at store windows got sandwiched into the work schedule.  (I use the term “girls” loosely as we are all closer to Medicare than college.)  Now I’ve lost all possiblity of any sympathy.  That wonderful weekend was followed by finishing the last two newsletters and starting to ship the cookbooks.  Now it actually is about packing the cookbooks.

But it’s the season to be overwhelmed and stressed, so here’s a quick 25-minute supper idea that also makes a wonderful gift-from-the-kitchen for anyone you know who would appreciate the gift of time.

 Better-Things-to-Do Stew

Serves 4;  5 minutes hands on; ready in 25 minutes

• 12-oz package frozen soy crumbles or 1 lb ground beef, (5% fat), browned
• 1 (15 oz) can whole kernel corn
• 1 (16 oz) can pinto beans, drained
• 1 (8 oz) can tomato sauce
• 2 cups water
• 1 (1 oz) envelope taco seasoning
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 2 Tbsp onion flakes

Mix all ingredients in a large saucepan or deep skillet.  Bring to a boil.  Reduce heat and simmer for 15 minutes, stirring occasionally.  Garnish with grated cheddar cheese and finely diced onion, if you like.

Per 1-1/4 cup serving, approximately 318 calories; 4.7 g. fat; 42.3 g. carbohydrates; 12.4 g. fiber; 23.1 g. protein

Serve with a green salad, including some spinach, and a pan of cornbread.

With cards to write, presents to wrap, shopping to do, decorating to finish, and a school program or two to attend, this is the season where the days are short in more ways than one.  A quick supper in a bag may be the most appreciated gift of all—extra time wrapped up in a holiday package.  To make a gift-from-the-kitchen, combine the last 5 ingredients of the recipe in a small decorative jar.  Pack this in a gift bag with cans of corn, pintos, and tomato sauce and a package of cornbread mix.  Tuck in a copy of the recipe and add a ribbon or two. 

The dish got it’s name because everytime I mentioned the idea to my mom, she replied, “Are you sure?” Heh. If you think of sweet potatoes as a once-a-year vegetable with marshmallows on top, then it does sound strange. But the sweet and spicy flavors are a wonderful blend. And after tasting, my mom agreed.

Not My Mama’s Chili-Stuffed Sweet Potatoes

Serves 4 with extra chili; about 10 minutes hands on time; ready in 30 minutes

• 2 sweet potatoes, about 3/4 lb each
• 12 oz frozen veggie/soy crumbles*
• 1 (1.5 oz) package chili seasoning mix*
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can pinto beans, drained and rinsed
• 1/2 cup water
• 4 tsp light sour cream
• 4-6 chopped green onions
• 1/4 cup grated cheddar cheese, 2% milk fat

1. Preheat the oven to 400 degrees. Scrub the potatoes and pierce several times with a fork. Wet paper towels and wrap each potato. Place in a microwave-safe baking dish and microwave on High for 6 minutes. Remove the paper towels and transfer the potatoes to the oven to cook for 20 minutes. Let the potatoes rest 2-3 minutes before slicing.

2. About 5 minutes after the sweet potatoes go in the oven, mix the crumbles, seasoning mix, tomatoes with juice, beans, and water in a large skillet. Heat on medium or medium high heat until the mix starts to bubble, stirring often. Reduce heat to low and cover. Let it simmer for 10-12 minutes.

3. Serve each sweet potato half topped with 1/2 cup chili, 1 tsp sour cream, a sprinkle of green onion, and 1 Tbsp cheddar. Freeze the extra chili for another use, such as soft chili tacos.

* Tested with Morningstar Farms(r) Crumbles and Lawry’s(tm) Chili Seasonings.

Per serving, approximately 298 calories; 4.6 g. fat; 50.1 g. carbohydrates; 9.2 g. fiber; 15.2 g. protein

The show is set in post-Katrina New Orleans two-years after the storm, and it’s gritty and edgy and fast.  Marlin Boulet, an NOPD veteran, has deep feelings for the city he loves, and they ring true.  But when his new and not-from-NO partner refers to the “neutral ground,” we cried foul.  How did the writers and producers let that one slip by?  No “stranger” would ever call the median a neutral ground.  Turns out that it wasn’t a slip, but a little hint of the story twist to come.  Every reference to food, except maybe the gumbo party, rang true . . . starting with Boulet’s drippy and “dressed” oyster po’ boy.

We lived in New Orleans four years, and our kids were born there.  Even from that brief stay, we feel an attachment, so some of the K-Ville scenes were hard to watch–the beautiful homes and cottages that are still in ruins; the bleak streets where once it was lush.  You can’t help but wonder when the good times will roll again.

If you’re in the mood for a taste of the Big Easy but don’t have all day to let the pot simmer, here’s a quick, weeknight version of a classic.

Red Beans & Rice, N’Awlins Style

Serves 6; about 10 minutes hands-on, ready in about 1 hour

• 2 (16-oz) cans red kidney beans

• ¾ cup chopped onion

• 1 bay leaf

• ½ cup chopped green bell pepper

• 1 tsp minced garlic

• 1 tsp black pepper

• ¼ tsp dried thyme

• 2 Tbsp dried parsley

•  ½ pound turkey kielbasa, optional, sliced

• Onion and tomato, chopped

• Brown or white rice, cooked according to package directions

1. Combine first 8 ingredients in a large sauce pan.  Bring to a boil.  Reduce heat, cover, and simmer for 40 minutes, stirring occasionally. (If you are adding sausage, add it after the first 20 minutes.)

2. Mash a few of the beans against the side of the pan to thicken the juices and cook uncovered for an additional 10 minutes.

3. Serve in bowls over rice (about 1/2 cup rice per serving) with chopped onion and chopped tomato for garnish.

Per each ¾-cup serving of beans without sausage:  165 calories; 1.2 grams fat; 27.5 grams carbohydrates; 8.8 grams fiber; 9.8 grams protein