eco=unfriendly=act

oh guys. i have to tell you what a DUMB thing i have done! i got a water bill yesterday for over $200! yes, that is more than an entire YEAR normally costs! apparently, i left an outside hose turned ON for the whole month of november!

arrrrgggh. heartsick. i feel like all of the strides i've made trying to be responsible and frugal with energy, etc. is gone. i cannot get this out of my head. my back yard must also be a mud pit, will not know for a few months i guess!

so.

in an effort to get back some mojo, i'm going to make chili this weekend. out of bulghur. such a strange word. but seriously, if you have never eaten it, i say TRY it. it's a very nutty flavored grain. made of wheat, i think. it looks like this:


i found the recipe on the moosewood blog. they make nice cookbooks, and hopefully good recipes. it's a big batch, so i plan to make half. ya think? note that the recipe will not take a whole lot of water :)

Red, Gold, Black and Green Chili
Total time: 35 minutes | Serves 8-10

1 cup bulghur
½ cup hot water
6 cups undrained canned tomatoes (2 28-ounce cans)

6 tablespoons olive oil or vegetable oil
6 cups chopped onions
6 garlic cloves, minced or pressed
2 generous teaspoons ground cumin
2 generous teaspoons chili powder
2 tablespoons Tabasco or other hot pepper sauce, or ½ teaspoon cayenne

4 green bell peppers, chopped
4 cups fresh or frozen cut corn
3 cups drained cooked black beans (2 14-ounce cans)
3 cups drained cooked red kidney beans (2 14-ounce cans)
salt to taste

grated cheddar or Monterey Jack cheese (optional)
chopped fresh cilantro (optional)

Place the bulghur, hot water, and about a 2 cups of the juice from the canned tomatoes in a small saucepan. Cover and bring to a boil on high heat, then lower the heat and simmer gently.

While the bulghur cooks, heat the olive oil in a large saucepan. Sauté the onions, garlic, cumin, chili powder, and Tabasco or cayenne. When the onions are soft, stir in the bell peppers and sauté for 3-4 minutes more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few minutes for the flavors to meld. Add salt to taste.

Serve plain or topped with grated cheese and fresh cilantro, and possibly with warmed tortillas, or tortilla chips and crudités.

Reprinted and adapted from Moosewood Restaurant Cooks at Home, Copyright ©1994 by Moosewood, Inc., Simon & Schuster/Fireside, publishers.