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. 

Several years ago, we tried an African dish with tomato, peanuts, and hot pepper.  I don’t know how close to authentic this is, but the rich complex combination has become a new favorite for fall.  So in honor of our grandson’s recent kitchen experiment, this fiery one is for Trey.  Heh.  Actually it’s more of a medium heat, adjust per your preference.

 Spicy Peanut Soup

Serves 4; about 15 minutes hands on time; ready in 45-50 minutes

• 1 tsp olive oil
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 1/4 cup carrots, finely diced
• 2 tsp minced garlic
• 1 (14 oz) can diced tomatoes
• 30-32 oz fat-free, less sodium chicken broth
• 1/4 tsp white pepper
• 1/8 tsp cayenne
• 1/4 cup instant brown rice
• 1/3 cup creamy peanut butter

In a large saucepan, heat the oil to medium.  Add the onion, red pepper, carrots, and garlic.  Stir fry until onion is slightly soft.  Add the tomatoes, broth, pepper, and cayenne.  Simmer on low for 25-30 minutes.  Stir in the rice and peanut butter and cook for an additional 5-10 minutes according to the cooking time indicated for the rice.  Adjust seasoning to taste.

Per 1-1/4 cup serving, approximately 234 calories; 12.5 g. fat; 23.4 g. carbohydrates; 9.3 g. sugars; 3.3 g. fiber; 10.9 g. protein