How about something fresh and easy from Muir Glen Organics which has some of the highest rated tomato products in the marketplace? You can substitute with any can of diced tomato if you have another favorite.

Add or subtract jalapenos according to your tastes.

Vegetarian Chili

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves garlic, finely chopped

2 fresh jalapeno or serrano chiles, seeded, finely chopped

2 cans (15 ounces each) black beans, drained, rinsed

2 cans (14.5 ounces each) Muir Glen organic fire roasted or plain diced tomatoes, undrained

1 1/2 cups water

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon coarse (kosher or sea salt)

1 cup Cascadian Farm frozen organic sweet corn

Sour cream or plain yogurt, if desired

Shredded Cheddar cheese, if desired

Chopped fresh cilantro, if desired

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5 to 7 minutes, stirring frequently, until tender.

Stir in black beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.

Top each serving with remaining ingredients.

Serves 6.

If you're a football fan, you don't have to be Eli Manning in a BodPod (at right) to determine that your body mass is likely to be a little greater after Sunday. Why? Experts say Super Bowl Sunday is the second-biggest eating day of the year (after Thanksgiving).

All the high-calorie foods, grazing at parties, drinking, not to mention sitting around to watch the marathon telecast, can contribute to hurting your efforts to stay fit.

Last year, when my beloved Steelers were on the approach to winning their sixth Super Bowl, I posted this effort to help all fans get through the day: Are you ready for your Super Bowl XLIII warm-up?. A little pre-game exercise can go a long way -- even if your team (and I know you Patriots fans are hurting this year, too) isn't taking to the field Sunday.

This year, I'm rooting for the underdog Saints. (Like many Pats fans, I don't like the Colts and Eli's brother, Peyton, very much.) Also, I'm going to do my best to try not to eat on the scale of Thanksgiving.

Have fun everyone.

(This entry was first posted in the Projo Fitness Blog).

Find out about the legacy of chocolate making with a free event tonight, Feb. 4, at 7 p.m. as the Blackstone Valley Tourism Council presents A Living History Presentation of the William Wheat Chocolate Mill & 18th Century Chocolate Tasting. The event is at the Madeira Club, 46 Madeira Ave., Central Falls.

Guests will hear about early chocolate making from presenters who researched Rhode Island's early renown in candy manufacturing. Also, you can sample how chocolates were processed in the late 1700s with a chocolate tasting at the event, with servers dressed in period costume.

Eric J. Whitacre, executive director of the Confectioners Mill Preservation Society, and Dr. Timothy Walker, assistant professor of history at the University of Massachusetts-Dartmouth, will present information on William Wheat and about the location of the Wheat Mill in present-day Central Falls.The Boston native made chocolate for the owner of a Providence retail trade.

From 1782-1824, the current mill district in Central Falls was originally part of Smithfield, and was referred to as "Chocolate Mills." Central Falls was named Chocolate Mill, after the Wheat chocolate factory established itself in 1782 and existed until 1824, considered by historians to be one of America's earliest candy makers.

For more details, call the Blackstone Valley Tourism Council at (401) 724-2200.

The Blackstone Valley Tourism Council, the City of Central Falls, the Confectioners Mill Preservation Society and the Madeira Club are presenting this event.

Back in 2007, when food stamps were first accepted at the markets, only $549 was spent. That grew to almost $3,000 in 2008.

But last year, some $22,000 in sales were made with food stamps. Another $11,000 was spent using Bonus Bucks through a Farm Fresh partnership with the Wholesome Wave Foundation.

All this is part of an attempt by Farm Fresh to guarantee to make sure every Rhode Islander is able to participate in farm fresh food.

"Fresh for All" is the theme of this year's Local Food Forum sponsored by Farm Fresh RI to be held Wednesday, Feb. 3, at Brown University.

The keynote speaker at this year's Local Food Forum is Gus Schumacher, chairman of the Wholesome Wave Foundation.

Read more about the steep change in sales online at Farm Fresh RI.

I like this book and will share more recipes from it as I feed my man.

Thank you America's Test Kitchen.

PAN-SEARED SCALLOPS

1 1/2 pounds large sea scallops (about 16 scallops)

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons canola oil

Lemon wedges, for serving.

Lay the scallops out on a paper towel-lined plate and season with the salt and pepper. Lay a single layer of paper towels over the scallops and set aside.

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over high heat until just smoking. Meanwhile, press the paper towel flush to the scallops to dry them. Carefully lay half of the scallops in the skillet and cook until golden brown on the first side, 1 to 2 minutes. Using tongs, transfer the scallops to a large plate, seared side facing up, and set aside.

Wipe out the skillet using a wad of paper towels. Add the remaining 1 tablespoon oil to the skillet and return to high heat until just smoking. Add the remaining scallops and cook until golden brown on the first side, 1 to 2 minutes.

Reduce the heat to medium, flip the scallops and return the first batch to the pan, golden brown side facing up. Cook until the sides have firmed up and all but the middle third of each scallop is opaque, 30 to 60 seconds longer. Transfer all the scallops to a platter and serve with the lemon wedges.

Serves 4.

Pomegranate Juice Reduction

2 cups pomegranate juice

3 sprigs fresh thyme

1 shallot, minced (about 3 tablespoons)

1/2 teaspoon cornstarch

1/2 teaspoon honey

Simmer all but 1 tablespoon of the pomegranate juice with the thyme and shallot in a small saucepan until the mixture has reduced to about 1/2 cup, 40 to 45 minutes.

Strain the sauce into a clean saucepan, discarding the solids, and return to a simmer. Whisk the remaining 1 tablespoon pomegranate juice with the cornstarch in a small bowl, then whisk into the simmering sauce and cook until thickened, about 1 minute. Stir in the honey. Drizzle over the scallops and serve.

Makes about 1/2 cup.

The U.S. Conference of Mayors, National Restaurant Association and Culinary Institute of America today announced Local 121 as the winner of the Mayors' Culinary Cup at the U.S. Conference of Mayors Winter Meeting in Washington, D.C.

Local 121 was chosen because of its support of Mayor David Cicilline's campaign Greenprint: Providence. Initiatives include educational workshops to promote local food resources, a media event encouraging use of local water resources called "Think Outside the Bottle" and other sustainable initiatives.

As will be the new custom, the winner oversees the creation of a signature dish with a chef from the Culinary Institute of America, which was to be served at a luncheon of the mayors today.

Local 121's executive chef Dave Johnson prepared stout-glazed short ribs using Trinity Brewhouse's Russian Imperial Stout in the glaze. Johnson used local ribs from Washington, D.C. He traditionally uses ribs from Aquidneck Farms in Portsmouth, R.I.

Local 121 is owned by Joshua and Nancy Miller. He also owns Trinity Brewhouse and is a state senator (D-District 28, Cranston, Warwick).

It is part of a preservation project with arts organization AS220 and the Millers at the newly restored Dreyfus Hotel at 121 Washington St. It serves regional cuisine featuring locally harvested ingredients, locally sourced, micro-brewed beer and regional wine.

That's the way Cuban Revolution and Providence's Black Repertory Company are describing the addition of live music into the restaurant's three locations.

That's the other bit of news. Who knew the Cuban Revolution opened a third restaurant, this one in North Carolina?

Cuban Revolution owner Ed Morabito made the announcement that he has joined forces with Donald W. King of the Black Rep. Morabito said King specializes in the creation and development of musical programming, event management, concert promotions and audience development.

"It allows us to support and partner with Providence's Black Repertory Company, as it re-organizes under receivership in the coming months. They are a critical part of the fabric of our community and we can't let them fail."

"Although we've had live music on occasion at the restaurant, this is a chance to program high-caliber entertainment in our restaurants on a regular basis," he added.

Cuban Revolution has a Downcity location at 50 Aborn St., a restaurant at 60 Valley St. and recently opened a 180 seat restaurant in Durham, N.C. at 318 Blackwell St.

Rivetti is one of Piedmont's innovative producers of Barbaresco, Barbera, and Barolo. Said Robert Parker Jr. "One of Italy's most fashionable winemakers/proprietors, Giorgio Rivetti displays a masterful touch whether he is making Barbera, Moscato d'Asti, or his proprietary red wine Pin."

Bacaro owners, chef Brian Kingsford and Jennifer Matta, will pair the food with the wines. The cost is $110 which includes tax and gratuity. Call (401) 751-3700 ext. 6 to reserve.

In Wednesday's Lifebeat Food and online, there's a story about Greek Yogurts. But it's missing a good one according to a colleague and yogurt aficionado. It's from New England's own favorite coop Cabot Creamery. She finds it at all Shaw's grocery stores and she reports it is only sold in the large, value size containers (which we love).

Here are some details about Cabot's Greek Yogurt:
Contains all natural ingredients
Contains live active cultures
Concentrated nutrients include high levels of calcium, protein, vitamins B6 and B12, and magnesium
Available in flavors of Vanilla Bean, Peach, Strawberry, Honey, Blueberry Pomegranate, and Raspberry Chocolate.

The menu includes:
Bread assortment with whipped butter
Chef's Soup of the Day
Tossed Salad with Italian Dressing
Caesar Salad
Pasta Primavera Salad
Chicken on the Bone with Italian Sausage Bianco
Baked Cod with Lemon Caper Sauce
Baked Ziti Pomodoro
Mussels Fra Diavolo
Red Bliss Garlic Mashed Potatoes
Vegetable Medley
Dessert of assorted cakes, cookies and brownies
Coffee, tea and soft drinks.

Children must be accompanied by an adult and enter facility through South Entrance
For more information please visit the Web-site.

Twelve Acres Sunday Brunch that is open to the public begins Sunday, Jan, 10 at 445 Douglas Pike in Smithfield. It includes Coffee/Tea, Omelet and Carving Stations, Breakfast, Lunch and Dessert Selections! Cost is $12.99 for adults and $6.99 for children ages 2-10. Call (401) 231-7799 or learn more here.

Hanson's Pub in Wakefield will be the setting of "Pink Lady" night to raise funds for South County Hospital's Breast Health Program on Jan.13, from 5- 8 pm,

Tickets must be purchased in advance! Contact Donna at South County Hospital, (401) 788-1405 to reserve your tickets.

Tickets for the event are $25 and include one free Pink Lady Martini or Pink Wine and one choice of appetizer, either Shrimp Cocktail, Lobster Bisque or Bruschetta with sun dried tomatoes and wild mushrooms. Additional drink coupons will be sold for $7.00 at the event. Dinner specials will be available for those that would like to stay after the event to dine.

Proceeds will be used to support patient programs and resource materials for women battling cancer in our community.

The Secret Ingredient Tour from the Blackstone Valley Tourism Council offers it's next event on Jan. 13 at the China Inn, 285 Main St. Pawtucket.
There, for $19.50 per person guests will meet the chef and learn how to make a MaiTai, Wonton Soup, and Fried Jumbo Shrimp. Sit down and enjoy an assortment of Chinese cuisine served buffet style. Reserve online

The Shelter Harbor Inn in Westerly holds its next gourmet dinner and wine tasting Wednesday, Jan. 13 at 6:45 pm. The wine is from Firestone, Lincourt and Sebastiani, a few of the vineyards owned by William P. Foley II. Appetizers will be served with Firestone Vineyards Sauvignon Blanc. The first course will be a Finan Haddie Cake (smoked haddock) with a Mango Slaw and Guacamole Hollandaise served with Lincourt Chardonnay. The appetizer will be a wild mushroom ricotta ravioli with basil pesto served with Sebastiani Pinot Noir. The Main course will be a veal chop and veal shank combination served with the Sebastiani Secolo (Meritage). The dessert will be a Crème Fraiche Cheesecake with Honey Rum Roasted Pineapple.

The cost is $60 per person with a lodging rate for guests of $96. Call (401) 322-8883 to reserve.

Michael Jordan's Steak House, Mohegan Sun Casino and Resort, 1 Mohegan Boulevard, Uncasville, Conn. 860-862-8600, offers a premium wine experience with Stags' Leap Wine Events on Monday, Jan. 11 and Tuesday, Jan. 12.

Executive Chef David Maini will create an amuse wine pairing on January 11th ($49 inclusive per person) and a formal four-course menu on January 12th ($99 inclusive per person) - both to be paired with different varieties of acclaimed Stags' Leap wine. Tickets can be purchased here.

Since the photo is still here I can clear things up for all who want to know more.

The leafy green on the left is Swiss chard. This is a true natural health food with all sorts of nutrients. Treat it like spinach and saute it with garlic and oil. I once stuffed ravioli with it, making a recipe from a Chef Daniel Boulud's restaurant Daniel. The local stuff is usually in season from April to fall.

Those beautiful purple veggies look like eggplants because they are, but different varieties. The long skinny ones are Asian eggplants, I think Japanese ones to be specific. I think they have the calyxes which are green. (That's the flower-y top.) The purple and white ones are graffiti eggplants. They say they aren't quite as bitter as the usual variety but their skin is a bit on the tough side.

Next up are peppers of course, green and red. Red are just green peppers that have ripened, not a different variety.

Finally we have squash. Those are butternut squash and you can go out and find one now and make some soup for tonight.

It started on a hot July afternoon, when Guy Fieri rolled up on Boon Street, parking across from Crazy Burger, in his red Camaro. Word quickly spread throughout South County that something different was cooking at144 Boon Street. Two days, and twenty hours of filming later, the local restaurant was among the 'chosen few' across the country to be reviewed by the charismatic Guy Fieri.

Fieri decided to feature three dishes; the Luna Sea Burger, the Whassupy Burger and the Pacific Rim Rolls Appetizer. Owner/chef, Michael Maxon, and Fieri, laughed their way through the preparation of these dishes.

The Whassupy burger is blend of beef, horseradish and wasabi, topped with homemade onion rings, gooey brie cheese and served on a wheat Kaiser Roll. The Luna Sea burger combines freshly ground salmon with pistachio pesto, which is then wrapped in phyllo dough, and served with an orange-chipotle mayonnaise. Pacific Rim Rolls are an Asian inspired appetizer, consisting of chicken and cabbage marinated in a soy-lime-ginger vinaigrette. The mixture is then served up egg roll style, accompanied by a Thai peanut sauce.

So there are some great new books out there for soup and calorie counting recipes and Italian slow cooking and I'm compiling soup dishes that are easy, sort of simple and labor intensive.

But cookbooks aren't the only, or best place for all recipes. I've also turned to Cabot Cheese and Muir Glen Organic Tomato folks for some simple recipes that anyone can make on a weeknight.

I'm even making a light vegetable broth, a first for me.

I'll report more tomorrow.

This name wins applause for the best New Year's Eve promotion to come across my desk. The Rhode Island Quahog Company at the Carriage Inn, 1065 Tower Hill Rd., North Kingstown.

For $59.99 per person, have a 5 course dinner with chowder or bisque, salad, appetizers, an entree selection of pasta by the sea, Atlantic swordfish, Cedar Plank Salmon, baked stuffed lobster, Surf & Turf, Filet Mignon, Rack of Lamb and dessert, Glass of Champagne, Noise Makers & Music by Never in Vegas! From 8 p.m. to 1 a.m.

The early bird version offer the same dinner from 5-8 p.m. with no entertainment and costs $39.95.

Reserve @401-294-2727.

She's the sweet Jennifer Vecchio of Cumberland, a dancing studio owner. Many of the other contestants are real characters, in every sense of the word. They are quirky and eccentric and wacky and not at all the beautiful people one has come to expect on reality TV programs. What all have in common is that they are clueless in the kitchen.

Turnip surprise, peanut butter encrusted cod, mac and cottage cheese, rubbery chocolate pancakes -- watching these dishes prepared and tasted will keep anyone on their New Year's diet. But you will laugh out loud and find the hour-long show flies by.

Vecchio, a wife, mother of four and until this show, a bad cook, makes a dreadful Tuna Mac and Cheese to earn her a spot among the 12 finalists who vie for a grand prize of $25,000. The winner will be crowned Monday, Feb. 1 for learning their lessons well. That is when the last two contestants cook for restaurant critics.

I spoke to Vecchio today and it was nothing less than inspirational. She admits she really didn't think she was a bad cook. Her family did a lot of take out and she didn't get the message when her kids, aged 9-17, all made excuses to skip the Sunday dinner she planned each week.

Now she knows how to cook and has a passion to make pleasing dishes each day.

For the first time, her family got to stay home on Christmas Day because she cooked for the family. Sixteen guests were wowed by her turkey, ham, appetizers and desserts. She spent five hours preparing the meal and would have happily spent five more, she said.

Her 10 days with chef Beau MacMillian on the show was life changing. You can read her whole story in Saturday Lifebeat and on projo.com/food.

The promotional material tells us "That's not just a cute title. These people are baaaad."

Really!

Twelve of the most hopeless cooks in the country will compete in a high-stakes elimination series for six weeks that will net the last cook standing a grand prize of $25,000. The series will put the "recruits" through a culinary boot camp led by two chefs: Beau MacMillan, executive chef at elements restaurant in Phoenix, a Plymouth, Mass. native and a Johnson & Wales University grad and Anne Burrell, host of "Secrets of a Restaurant Chef".

Vecchio is on MacMillian's team.

She is a 38 year old dance teacher, wife and mother of four, who has promised to best the competition in the video introduction of all the competitors.

She's as cute as a bug.

I hope to interview her this week and publish the story in Saturday's Lifebeat section and at projo.com/food.

The show premieres on Sunday (Jan. 3) at 10 p.m. on the Food Network. See a sneak peek here.