Vegetarian Chili with a touch of chocolate
February 6, 2012 § 2 Comments
Chocolate. I knew I’d hook you with that ingredient. And yes, there really is chocolate in this version. Two types of chocolate, actually. But first …
Vegetarian … yeah, vegetarian. We’re pretty much completely meat-free now. Seafood being the exception. And chicken stock, although we have been doing a good job of keeping ourselves supplied with homemade vegetable and seafood stocks. The reason for ditching the fowl – the last remaining terrestrial flesh I ate – was simple. I just don’t trust where it comes from and what’s in it. Sure, I could purchase meat from Whole Foods or a retailer that sources only organic and local foods. News alert: That stuff is expensive.
Local fish and seafood is, too. I get that. But somehow I feel the seafood is a better value for the protein we get. And we use it all—from tip to tail (or claw). And we enjoy being members of our local Community-Supported Fisheries. I guess that’s a big part of it, too—it makes us feel good to support the local folks who definitely could use our dollars.
Okay, back on track. We’re talkin’ veggie chili here. I wish I could take credit for this but I can’t. This is one of Jennifer’s signature dishes (one of many). I have made it now and then, but she does it justice. And Jennifer, if you see anything wrong with the recipe, please correct me in the comments section.
- 1 tbs oil (olive will do)
- 1 large onion, chopped
- 2 clove garlic, chopped
- 2 peppers, whatever color you prefer but red is nice
- 2 jalapeno peppers, minced (seeds removed if you don’t like it so spicy)
- 1 bag of frozen soy crumbles
- 1 28-oz. can of whole chopped tomatoes (or whole tomatoes that you squish with your hands)
- 1 15-oz. can of red kidney beans
- 1 15-oz. can of black beans
- 1 cup (or small can) of whole kernel corn
- 1 tbs chili powder
- 1 tbs cocoa powder
- 1 tbs lime juice
- 1 tbs cumin
- 2 tsp dried oregano
- 1 small block (2 oz?) of Baker’s semi-sweet chocolate
- 2 tbs chopped cilantro
- salt and pepper to taste
1. In a large pot or Dutch oven, heat oil to medium and add chopped onion and garlic. Saute until translucent.
2. Add both types of peppers and cook until tender – about 5 minutes. Add the bag of frozen soy crumbles just so it thaws out a bit before adding other ingredients. It’ll take just a couple of minutes.
3. Add the tomatoes, beans, corn, chili powder, cocoa powder, lime juice, cumin and oregano—and a general sprinkle of salt— stir thoroughly, and let it come to a boil. Turn heat down a bit and let it simmer for about 30 minutes. During that time it will thicken a bit.
4. Add in the 2-oz. block of chocolate and stir it around, helping it to melt and incorporate into the chili. Add the cilantro, season to taste with salt and pepper.
Serve with a dollop of sour cream, Greek yogurt, guacamole, grated cheese or straight up. Give it a taste. Good, right? And you know that flavor that’s right on the edge of being familiar? It’s the chocolate. Serve it to guests and when they ask what that ingredient is, don’t tell them. It’ll be our secret.
1. Feel free to soak and use dried beans of any kind. I would use 1 cup of two different types of dried beans—we’ve used pinto, cranberry, garbanzo.
2. Want to speed up the cooking? Use a pressure cooker. It’ll shave off 10-15 minutes from the simmering time.
Zucchini and Corn Salad
August 1, 2011 § Leave a comment
You can’t cook. I mean, you just can’t cook.
It’s 105F in the shade. It’s hot. The thought of lighting that pilot light and having a controlled fire on your stove top makes you break out in hives.
Or you’re in my friend Katherine’s position and don’t currently have a working kitchen due to home remodeling. Home “modeling,” I should say; her condo is so brand-spanking new, there are no appliances yet. But wait. She has an electric wok and maybe a microwave. Thank god, that’s something. She does dishes in her shower, I hear.
So, Katherine, this recipe is for you and all those other folks who can only make a meal the pre-discovery of fire way. Yes, it calls for you to eat corn and zucchini in their raw states. But it’s surprisingly good, and refreshingly cool.
Zucchini and Corn Salad (adapted from a Martha Stewart Living recipe)
- 3 ears corn, shucked
- 2 medium zucchini, thinly sliced or matchsticked
- 2 tablespoons fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh cilantro
- Coarse salt and ground pepper
-Remove kernels from corn cob. Martha had a great suggestion: Cut off the cob ends, and stand cob up in a shallow dish. Take a sharp knife and, starting from about the middle of the cob, slice off the kernels in a downward motion, working your way around the cob. Don’t slice off too much of the cob – you want just the nice milky kernel. Flip the cob over and do the other half.
-Recipe calls for two medium zucchini. Not sure about you but my zucchini in the garden this time of year only come in the “extra large” size. I’d say you’re looking for 2-3 cups of zucchini, sliced thinly. Or, make matchsticks: I slice 1/4-in. thick rounds of zucchini and then run them down the large, single-slice side of my stand-up grater. Okay, it’s not the small, square-sided wooden matchsticks; more like the slim matches in those paper booklets. But matchsticks, nonetheless. Add the zucchini to the corn in that small shallow bowl.
-Add lime juice, evoo, cilantro and salt and pepper to taste. Letting it sit for about an hour before serving lets the flavors develop. Pop it in the fridge if you’d like for a nice crunchiness.