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Chili and quick stir fry

I cannot tell you how glad i was to have made a huge pot of chili when my friends and i came back from a 10km snowshoe hike! In only a few minutes it was bubbling away on the stove and warmed us through and through.

The recipe is flexible and basic but i thought i’d share it with you.

Chili (serves 8)

  • 1 big can red beans- drained and rinsed (to take off the excess salt)
  • 3 small cans crushed tomoatoes (in their own juice)
  • 4 carrots- peeled and cut into small sections
  • 2 celery branches- washed and cut into small sections
  • 2 onions- finely cut
  • 250g ground beef and 150g ground veal
  • salt, pepper, chili mix, bbq sauce (heinz), dried garlic, dried parsley


  • Into a big soup pot, cook the meats, chili spice and the onions together for 5 minutes on high heat
  • add the celery and carrots for another 5 minutes
  • add the tomatoes, the beans and remaining spices
  • top of with a bit of water and let bubble away for as long as you can stand, but at least 30 min 🙂

Serve with nice crusty bread and sour cream


And yesterday night i was hungry for something that would change a bit so i made a quick stir fry for myself. I love tofu so i used that but you could easily sub by chicken.

Green stir fry (serves 2)

  • 1 pack precooked quinoa
  • 1 pack mixed green frozen veggies
  • 1 pack tofu
  • thai green curry mix (jar)
  • sesame oil, olive oil, salt and pepper


  • fry the tofu in olive oil on high for a few minutes
  • add the frozen veggies and cook for 5 minutes
  • add the spices and thai green curry mix as well as the sesame oil
  • finally add the quinoa to warm through- and enjoy!


It’s snowing here today so be safe!



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