Sunday, October 5, 2014

Pete's chili, with variation

My friend PA made chili for us last fall when we went to Fallingwater. Tried to recreate today, with the requirement that JW likes it thick and meaty.

2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 pack of fake meat (don't tell james)
2 poblano chiles, seeded and chopped (I might leave some seeds in for heat)
4 garlic cloves, minced
Coarse salt
Coarse ground black pepper
1 can (4 ounces) diced green chiles
4 1/2 teaspoons chili powder
2 teaspoons ground cumin
4 cans (15.5 ounces each) beans, rinsed and drained (I use mostly kidney beans, but black beans, pinto beans, etc. all work)
1 can (28 ounces) diced tomatoes

In a large Dutch oven, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper. 

Cook, stirring occasionally, until onion is translucent, about 5 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. 

Add beans, tomatoes and juice, and 1.5 cups water (sometimes I'll throw in a little beer as part of that water volume; nothing too strongly flavored i.e. no IPAs); bring to a boil over high. 

Reduce heat and simmer until vegetables are tender and chili is thickened, 25 to 30 minutes (it won't get super thick, leftovers will be thicker). 

Season to taste with salt. Serve with choice of fixins: rice (I used short grain brown rice), chips, jalapenos, sour cream, shredded cheese, chopped red onion, avocado.

Sunday, July 13, 2014

Corn salad

I cut the corn off the cob- lengthwise so kernels don't fly everywhere.

Then I made a corn salad and served it over lettuce- corn salad over salad.

1 corn
10 cherry tomatoes
Onion, diced
Salt 
Pepper
Balsamic vinegar
Apple cider vinegar
Olive oil
Diced basil
Lettuce

Corn and black bean salad

This was super good, and served with chicken over top.

1 can black beans
2 Diced tomatoes
1 diced pepper
1 cup corn
3 diced green onions
1/2 cup feta, diced
Diced basil

Add all salad to a bowl.

In a jar, combine and shake:

Salt and pepper
1/4 c Lime juice
1 T Garlic
1 t Dijon mustard
1 cup Olive oil


Bbq chicken pizza

I made a tasty pizza using leftover bbq chicken.

Pizza crust, baked
1/2 cup bbq sauce
2 pieces bbq chicken
Diced red onion
Cilantro
Colby jack cheese

Layer on sauce then remaining ingredients.

I only made half bbq, as I only had one piece of chicken, but it was the better half.

Summer squash

So good, so simple.

Diced squash
Olive oil
Salt and pepper


Shrimp scampi over pasta

This isn't what I made, but I can't find it now.  So, if this is good enough for Ina, it's good enough for me:

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes
Directions

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and thelinguine, and cook for 7 to 10 minutes, or according to the directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

Bbq chicken

I made an awesome rub that I've had from Whole Foods before-

1 1/2 tablespoon sweet paprika 
1/2 teaspoon granulated garlic 
3/4 teaspoon coarse sea salt 
1/8 teaspoon cayenne pepper

Rub over chicken. (Next time I'll use less rub for this little amount of chicken.)

Grill on all sides.

Then cover with bbq sauce.

Sunday, June 29, 2014

Sushi, it's what's for birthday dinner

We made summer rolls and sushi for my birthday single ladies dinner party:

Summer rolls

1 block of rice vermicelli
4 sprigs of mint, leaves picked
4 sprigs of perilla leaves or thai basil leaves (optional)
2 chinese chives, cut into 10cm lengths (optional)
1 carrot, peeled and grated
¼ cucumber, cut into thin matchsticks
1 soft lettuce, ½ shredded
4 tbsp salted roasted peanuts, roughly chopped
8 rice paper wrappers

For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 bird's eye chilli, finely sliced

Or I added:
Finely chopped napa cabbage
1.5 t hoisin sauce
1 T rice vinegar
1 T soy sauce
2 t chile garlic paste

And dipped in:
Vinegar, soy, hoisin, peanut butter, water

Sushi:
See here for how to make and below the sushi rice
http://www.foodandwine.com/slideshows/how-to-make-sushi/10

  1. 2 cups short-grain Japanese rice
  2. 1/4 cup sake-mash vinegar (or white wine vinegar)
  3. 1/4 cup rice vinegar
  4. 1/4 cup sugar
  5. 2 tablespoons salt
  1. Rinse the rice 5 times, then drain in a colander and let dry for 15 minutes.
  2. Cook the rice in a rice cooker according to the manufacturer's instructions. Alternatively, in a medium saucepan, combine the rice with 2 cups of cold water and bring to a boil over high heat. Cover and cook over moderate heat for 10 minutes. Reduce the heat to low and cook for 10 minutes longer. Remove from the heat and let stand, covered, for 15 minutes.
  3. Meanwhile, in a small saucepan, combine the sake-mash vinegar, rice vinegar, sugar and salt and warm over moderate heat, stirring to dissolve the sugar.
  4. Transfer the rice to a very large bowl. Sprinkle 1/2 cup of the seasoned vinegar all over the rice: Drizzle onto a spatula while waving the spatula back and forth. Using a slicing motion with the spatula, gently separate the rice grains while mixing in the seasoning. Fan the rice while mixing it to help it dry. Wipe down any stray grains from the side of the bowl. Cover the rice with a damp towel to keep warm.