I have not been neglecting my Vegetarian project. Well, maybe I have in the past couple of weeks, but not intentionally. See, we had a good friend staying over our house for a week or so and he had some specific requests for meals. Pretty much non of his requests were in the vegetarian domain to say the least. I am not really complaining, you see, we ate really good guilty stuff. In any case , the foods I cooked were worth sharing before going back to VDP posts, especially when I remembered to take a picture or two. Among other things we had…
Cheese Burgers (cooked these in my cast iron skillet). For a weekday dinner these were terrific and quick.
Lamb Kofta Kebabs with hummus, lentils and grilled (yes, right on the charcoal grill) flat bread. I cannot express how pleased I was with the breads cooking perfectly on the grill and not sticking to the grates. I will be doing more of this for sure.
Deep Dish Pizza filled with ‘shrooms, sausage and cheese. First try at this type of pizza. It came out pretty good, but next time I’ll need to use less dough in the pan.
Long and slow cooked Chili with all the trimmings. I properly diced the meat instead of grinding it. It results in a better texture and appearance. As you can see, it included a lot of spices plus chipotles.
Tuesday, June 17, 2008
It used to be just hearing the words ‘Vegetarian Chili’ would give me the heebie jeebies. Chili needs meat, it is all about the meat and the chillies! Well, I still dislike the name even though a dish with lots of dried and/or fresh chillies, spices, beans and vegetables can be very good. It’s just not Chili! That is why I am calling this ‘Chili con Frijoles’. It describes exactly what this is, beans with chillies.
The recipe I used here is a combo of two recipes from Mark Bittman’s “How To Cook Everything Vegetarian“. One includes black beans, chocolate and coffee, the other is a more straightforward mix of beans and chili powder with onions and garlic. I loved the idea of making a deep dark and rich ‘chili’so I used a good homemade chili powder, lots of onions, garlic, Mexican chocolate, canned tomatoes and a few spoons of dark brown sugar to offset the acidity and the bitterness.
I brought the brew to a simmer in the Colombian clay pot with three different types of beans (black, red and pinto). I then put the pot in a low 230 F oven for a few hours and went to sleep. After resting on the counter all day, I just reheated it for dinner and served it with lots of garnished. I will certainly be making this again, it was utterly delicious garnished with sour cream, cilantro, avocado, farmers cheese, onions, scallions and a squeeze of lime juice. Maybe I’ll make some corn bread to go with it next time.