Monday, February 8, 2010

Souped - up Food

Something I like to keep in mind when I am cooking is, "how can I soup-up this dish?" In other words, how can I enhance the nutritional value? It starts, of course, with using the best ingredients you can get/afford. I was thinking about this today as I made some chili. It is cooking in a Crock Pot right now. Here is what's in it:

1 chopped onion
2 T extra-virgin coconut oil
1/2 pound lean ground beef
2 cans of kidney beans, drained
1 quart of home canned tomato juice
1/2 tsp. salt
a little pepper
2 T chili powder
a handful of macaroni (I live in Indiana. This is Indiana chili!)

Now, here comes the slightly souped-up part ~

1 T. nutritional yeast flakes (NOT baking yeast)
1 tsp. kelp powder

Those additions do not affect the flavor and I humor myself with the notion that they add something nice to the nutritional value.

Always thinking about something....


  1. I have never put macaroni in my chili. I will have to try that.
    I had a friend who put it in her tomato soup, I had never done that either.
    I keep hearing about nutritional yeast. I guess I'd better look it up next time I get to a natural food store.

  2. If you do find some nutritional yeast ~ just a word of warning. Some kinds come fortified with B vitamins. Those make me feel really bad. The kind I get is just nutritional (Brewer's) yeast.


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