Quinoa Red Bean Chili

Quinoa Red Bean Chili
Yield: about 8 servings
Adapted from Mel



1 TB oil
 1/2 c diced onion
 1 green bell pepper, cored, seeded and diced
 2 cloves minced garlic or 1/2 tsp garlic powder
 2 tsp chili powder (add more to taste when serving)
 1 tsp cumin
 1 tsp dried oregano
 1 tsp salt
 1/4 tsp cinnamon
 Pinch of cayenne pepper (plus more for heat, if desired)
 1 c. uncooked quinoa (rinsed and drained)
 3  15-oz cans red kidney beans, rinsed and drained
 4 c. chicken or vegetable broth
 3 8-oz. cans tomato sauce
 1 1/2 c. frozen corn kernels

In a skillet set over medium heat, heat the oil until shimmering and add the onion, bell pepper, and garlic. Cook, stirring often, until the onion starts to turn translucent, 3-4 minutes. Add the chili powder, cumin, oregano, salt, cinnamon and cayenne pepper. Cook until fragrant, 1-2 minutes, stirring often.

SLOW COOKER:
Scrape the mixture into the insert of a 5- or 6-quart slow cooker.
Add the quinoa, beans, broth, and tomato sauce. Give the mixture a good stir. Place the lid on the slow cooker and cook on low for 7-8 hours or on high for 3-4 hours. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed. The chili will thicken as it sits.

STOVE-TOP:
Add the quinoa, beans, broth, and tomato sauce. Stir in the corn kernels to heat through. Season to taste with additional salt and pepper, if needed.

****Serve the chili as is in a bowl, or over a potato, or over a sweet potato for a deliciously unique taste! Top with cheese, sour cream, avocados, fresh lime wedges, cilantro, or any other chili topping you desire.

Ooblek

Ooblek
Classic Family Tradition


Everyone should roll up their sleeves and prepare for some gooey fun.

This is easy. Pour the cornstarch into the bowl. Don’t rush to add water – take time to feel the cornstarch. Cornstarch does not feel like any other powder. It has a texture that can be compared to that of whipped cream. The grains of cornstarch are so small that they will fill into grooves of your fingerprints and make the prints stand out.

After you’ve taken-in the feel of the powder, it's time to add water. (You should add the food coloring to your water before adding it to the powder.)

There are no exact formulas regarding how much water to add, but it will end up being about 1/2 cup (120 ml) of water per cup (235 ml) of cornstarch.

The secret is to add the water slowly and mix as you add it. Don’t be shy here – dig in with your hands and really mix it up. This is usually when you notice that this is not your average liquid. Add enough water so that the mixture slowly flows on its own when mixed. The best test is to reach in and grab a handful of the mixture and see if you can roll it into a ball between your hands – if you stop rolling it and it “melts” between your fingers – success!

********
Notice that the goo does not splash (or even move) if you hit it quickly. Squeeze it hard and see what happens. How long can you get the strands of goo to drip? What happens if you let the goo sit on the table for a minute and then try to pick it up? How does it feel? Hows does it move? Try bouncing a ball on the surface of the cornstarch. You get the idea – explore!

Snow - Homemade

Homemade Snow

Equal parts:

Cornstarch
Shave foam
     *(must be foam, not gel. Equate brand works great)


Mix together thoroughly (and messily!) and enjoy!
I'd recommend either doing it outside so you can rinse everything and everyone off, or do it on a tarp etc.

Coconut Crack (Kennedy)

Coconut Crack
Kennedy

Mix Together:

5 1/2 c. Rice Chex
5 1/2 c. Corn Chex
2 1/2 c. Golden Grahams
1 1/2 c. shredded coconut
1 1/2 c. shredded almonds

Cook on Medium:
1 c. sugar
1 c. corn syrup
1 c. butter
* Cook on medium and boil for 2 mins

Remove from stove and add 1 tsp. vanilla

Pour over mixture and mix together. Leave in bowl for 1 hour and stir it periodically for it to cool off. Then after a few hours cover it so it doesn't dry out.