January 31, 2006

California Dip


California Dip

Ingredients:
2 1/4 cup onions, finely chopped
16 oz sour cream
2 tablespoons olive oil
2 tablespoons mayonnaise
2 teaspoons salt
1 teaspoon white pepper
1 teaspoon garlic powder

Directions:

Heat the oil in a large saucepan. Add onions and salt and cook 20 minutes, stirring occasionally, until golden brown. Keep an eye on it for the last few minutes so it doesn't burn. Remove to a bowl and allow to cool, about 15 minutes. Add remaining ingredients and mix thoroughly. Cover and refrigerate 1 hour to over night. Serve with chips, pretzels and raw vegetables.


My thoughts:

Did you know that California Dip was invented in the 1950s when easy recipes featuring "time saving" ingredients first became popular? I think everyone has had onion dip made with dehydrated onion soup and sour cream (which concidentally was an unsual ingredient until the rise in popularity of dips) and (perhaps secretly) enjoyed it. Picture that dip but change the soup mix to freshly caramelized onions and you get this. Perfect, tangy and just a little kitschy.

January 30, 2006

Garlic Chive Dumplings


Garlic Chive Dumplings
Ingredients:

6 oz garlic chives, finely diced
4 oz mung bean noodles, soaked and cut into 1/2-inch strands
1 cup re-hydrated black mushrooms, chopped
2 tablespoons dark soy sauce
3 tablespoons sesame oil
1 inch knob ginger, minced
2 cloves garlic, minced
1 egg

dumpling wrappers

Directions:
In a large bowl, mix all ingredients together. Place a small teaspoon of filling in the middle of the wrapper Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peaking out or they will break while cooking. In a large pot, bring 10 cups of water to boil. Add dumplings. Stir and make sure that the dumplings do not stick together or stick to the bottom. You might need to do this in batches. Remove form heat and serve. Excellent with my favorite dipping sauce.

Makes 35-45 dumplings.

My thoughts:
This was my first experience with making dumplings and they came out great! I loved the little noodles in the mixture and they had a great flavor. I was able to find garlic chives at the Chinese market but regular chives would be good too.

January 29, 2006

Pork & Ginger Dumplings

Pork and Ginger Dumplings
Ingredients:
2 cups napa cabbage, chopped
1/2 pound ground pork
2 tablespoons thin soy sauce
3 tablespoons black sesame oil
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
1 egg
1 cup vegetable stock


Directions:

Sprinkle cabbage with 1/2 tablespoon of salt and let stand for 30 minutes. Using a towel, squeeze out excess water. In a large bowl thoroughly mix the cabbage with the pork, ginger, sesame oil, egg, soy sauce and garlic. Place a small teaspoon of filling in the middle of the wrapper Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peaking out or they will break while cooking. Heat oil in a large saucepan, place pot stickers flat side down and cook until the bottom is browned. Add 1 cup of stock, cover immediately. Allow dumplings to steam. Once the dumplings are fully cooked the stock will evaporate and the bottoms will be crisp. Excellent with my favorite dipping sauce.

My thoughts:
Dumplings are time consuming but tasty. This recipe made about 45 dumplings but if you buy refrigerated dumplings you could freeze any extra you might have.

Chinese Greens with Oyster Sauce and Ginger

Chinese Greens with Oyster Sauce and Ginger
Ingredients:

2 lb assorted Chinese greens (ie baby bok chuy, baby spinach, Chinese broccoli etc)
6 tablespoons oyster sauce
4 tablespoons soy sauce
4 tablespoons lime juice
2 tablespoons oil
2 tablespoon black sesame oil
1 tablespoon ginger , minced
4 green onions, finely chopped
2 garlic chives, finely chopped

Directions:

Coarsely chop all greens. In a large wok, heat 2 tablespoons oil, add the ginger and cook for about 30 seconds. Add the green onions and the rest of the ingredients apart from the oyster sauce, soy sauce, and black sesame oil. Cook 1-2 minutes until the vegetables start to wilt. Add the oyster sauce, soy sauce, and black sesame oil, stir to coat. Cook about 1 minute or until the sauce begins to reduce. Plate and serve.

My thoughts:
It's amazing how much vegetables cook down. You start off with a huge overflowing wok and end up with only 4 servings. A really yummy, salty-spicy side dish for a Chinese meal.

Longevity Noodles

Longevity Noodles
Ingredients:

2 cups soybean sprouts
1/4 pound snow peas, strings removed
4 oz bamboo shoots
4 oz carrots, cut into matchsticks
1/2 pound long, thin egg noodles
4 tablespoons oil
1 tablespoon shao hsing or sherry
1 1/2 teaspoons soy sauce
1/2 teaspoon sesame oil
1/4 cup vegetable stock
1/4 inch thick slice fresh ginger, flattened



Directions:
In a large pot bring about 10 cups of water to a boil. Place the soybean sprouts, snowpeas and carrots in a mesh strainer and lower into the boiling water for 15 seconds. Remove and set aside. Bring the water back to a boil. Add the noodles and cook for 1 minute. Drain thoroughly and reserve. Combine the soy sauce, sesame oil, shao hsing and vegetable stock in a small bowl and reserve. Heat a wok over high heat for 45 seconds. Add the oil. When hot, add the ginger and cook for 10 seconds. Add the reserved vegetables and bamboo shoots and cook for 1 minute. Pour in the sauce and heat 1-2 minutes. Add the noodles and stir well until the sauce is absorbed, about 1-2 minutes. Remove from heat and serve.


My thoughts:
We made this to celebrate the Chinese New Year. I thought it came out very well as it, but some shrimp would have made a welcome addition.

January 26, 2006

Chicken in Red Wine

Chicken in Red Wine
Ingredients:


1 whole chicken, cut up
1 medium onion, sliced
1 cup flour
1 1/2 cups red wine
1/4 cup oil
1/4 teaspoon paprika
1 teaspoon sage
salt
pepper


Directions:

Preheat oven to 450. Heat oil in a large, oven safe saucepan. Pour the flour on a large plate and sprinkle with, sage, paprika, salt and pepper. Dredge the chicken pieces in the flour. Over low heat, lightly brown chicken, working in batches if necessary. Drain the fat from the pan and return the chicken to it. Arrange onion slices over the chicken. Pour the red wine over the chicken and onions. Place the pan in the oven. Bake appreciated 30 minutes, basting the meat with the wine every 5 minutes. Remove from oven and after checking for doneness, serve. Excellent with a side of white rice.


My comments:
My husband made this for me last night. It's a variation on the dish he often had as a child. It's very homey but the wine makes it feel a little fancier than other baked chicken dishes.

January 22, 2006

Fresh Pizza Dough




Ingredients:
1 cup warm water (100 to 110 degrees)
1/4 teaspoon sugar
1 package active dry yeast
2 3/4 cups flour
1 teaspoon salt
3 1/2 tablespoons olive oil
Coarse-grain cornmeal, for dusting


mozzarella cheese
assorted toppings (pictured: pepperoni, Italian sausage, spinach and mushrooms)
Pizza Sauce

Directions:

Preheat the oven to 500. Place 16-inch (or larger) pizza stone on lowest shelf position, for 30 minutes. Pour warm water into a small bowl. Add sugar, and sprinkle in yeast. Stir the mixture until the yeast is dissolved. The water should look tan. Let yeast stand until foamy, about 10 minutes. In a food processor, combine 2 3/4 cups flour and salt, pulse three to four times. Add yeast mixture and 1 1/2 tablespoons olive oil. Pulse until the dough comes together, adding more flour as needed until dough is smooth and not sticky when squeezed. Transfer to clean surface. Knead four or five turns into a ball. Coat the inside of a medium bowl with olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot or a cool oven until doubled in size, about 40 minutes. Remove plastic wrap, and use your fist to push down on the center of the dough. Fold the dough in half four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot/cool oven to rise again. Wait until the dough has doubled in size, about 30 minutes. Punch down the dough, and transfer to a clean surface. Divide the dough in half, and knead each half four or five turns into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Leave a 1/2 inch border of unflatted dough around the edges of the circle. Sprinkle cornmeal all over the surface of a pizza peel, and set aside. Lift the dough off the surface, and center it on top of your fists. Rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough until it reaches about 12 inches in diameter. The dough will drape down over your forearms. Start over if the dough tears or gets to thin. Do this carefully, preserving the raised edge. Place the pizza dough into a circle on top of the cornmeal-dusted peel. Distribute pizza sauce on the dough, leaving the 1/2 inch of raised dough bare. Sprinkle with cheese and toppings. Slightly tilt the peel, and place the front tip of peel on the back side of the stone. Slide the pizza off the peel, centering it on the stone as best you can. Bake 10 to 12 minutes, or until the crust is golden and the cheese is bubbling. Repeat with remaining dough.

Spring this recipe!


My thoughts:
One of the best pizzas I've ever had. Crispy crust, yummy sauce, fresh mozzarella and our favorite toppings. I especially liked the mushrooms. We sauted them in a little olive oil before placing them on the pizza. I think that is a little tastier than just plopping raw ones on there. We also grilled some Italian sausage and drained some frozen spinach. Much tastier and much less greasy than delivery pizza. It takes a bit of time and effort but you will be well rewarded.

Another pizza option: pesto pizza with sundried tomatoes and artichoke hearts.

I recommend that you use a peel when making the pizza. It is the easiest way to get the pizza on and off the pizza stone. Nothing else works quite as well.

Super Deluxe Pizza Sauce

Super Deluxe Pizza Sauce
Ingredients:
1 small onion, minced
4 cloves garlic, minced
4 anchovy filets, minced
4 oz mushrooms, diced
1/4 cup olive oil
24 oz (can) peeled, whole plum tomatoes, cut up

Directions:
In a large saucepan, saute the onions, mushrooms, garlic and anchovies, in olive oil, 5 minutes or until fragrant. Add tomatoes and stir. Cook 30-40 minutes or until thickened, salt and pepper to taste.


My thoughts:
This is a really, really tasty sauce. The anchovies just melt and add a nice depth to the flavor. It's a little bit time consuming, but if you are making your own pizza dough anyway, you have plenty of down time while you're waiting for it to rise.
Leftovers would be great on pasta.

January 21, 2006

Chicken & Biscuits Pie


Chicken & Biscuits Pie
Ingredients:
CHICKEN MIXTURE:
1 lb boneless, skinless chicken thighs, cut into 1 inch cubes
1 medium onion, finely diced
3 carrots, finely diced
3 stalks celery, finely diced
4 cloves garlic, minced
2 cups milk
1 cup frozen peas
1/4 cup flour
1 tablespoons fresh parsley
2 1/2 tablespoons butter
1 teaspoon salt
1 teaspoon hot paprika
1 teaspoon mustard powder
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon pepper

BISCUIT TOPPING:
1 1/2 cups flour
1/2 cup milk
1 egg, at room temperature
6 tablespoons of butter, cold
2 1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt


Directions:
Preheat to 425.
FOR BISCUITS:
In a food processor, pulse dry ingredients. Add butter and pulse until barely mixed. In a small bowl or cup, mix egg and milk. Pour into food processor, pulse until a dough forms. Remove to a flour dusted surface, knead 5 times then roll out. Using a biscuit cutter or glass cut out circles. Set aside.

FOR CHICKEN MIXTURE:
In a large pan saute the onions in butter until just beginning to brown. Add garlic, mustard powder, thyme, celery, carrots, paprika, parsley sage, salt and pepper. Cook 4-5 minutes or until they begin to soften. Add chicken and saute until thighs are browned, 5-10 minutes. Add the flour and cook 1-2 minutes and add half of the milk. Cook over medium heat, stirring until thickened. Add the remaining milk and cook over medium low heat, 10 minutes, stirring occasionally. Remove from heat and add frozen peas.

Pour into a medium sized casserole dish. Top with biscuits. Bake 20-5 minutes or until the crust is golden brown.

My thoughts:
Quick and easy comfort food. It's creamy but not high in fat if you use low fat milk and full of vegetables.

January 16, 2006

Marble Chiffon Cupcakes

Marble Chiffon Cupcakes
Ingredients:
2 tablespoons PLUS 1-1/2 cups sugar, divided
2 tablespoons PLUS 1/2 cup vegetable oil, divided
1/3 cup cocoa
1/4 PLUS 3/4 cup cold water, divided
2 cupsflour
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar


Directions:
Preheat oven to 325. In large measuring cup or small bowl, combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water. Stir until smooth. Set aside. In a large bowl, combine flour, 1 1/2 cups sugar, baking powder and salt. Add 1/2 cup oil, 7 egg yolks, 3/4 cup water and vanilla. Beat on low speed until mixed throughly.Then, beat on high for 5 additional minutes.
In a very clean bowl, beat egg whites with cream of tartar until stiff peaks form. Pour the egg whites over the batter and fold in with a spoon or spatula just until blended. Remove 1 1/2 cups of the batter and fold into the chocolate mixture. Fill each ungreased or lined cupcake pan 2/3 of the way with the vanilla batter. Top with a teaspoon of the chocolate batter. Using a knife, trace an 'x' pattern to swirl the batter. Repeat for each cupcake. Bake 12-5 minutes or until the top of the cake springs back when you touch it. Cool and ice. Good spinkled with confectioners' suga or spread with whipped vanilla butter cream icing.

Whipped Vanilla Buttercream Icing

Whipped Vanilla Buttercream Icing
Ingredients:
3/4 cup butter, at room temperature
1 1/4 lb confectioners' sugar
1 tablespoon vanilla
4 tablespoons milk

Directions:
In a large bowl, cream together butter and sugar until fluffy. Add vanilla and milk and beat on high 3 minutes.

January 15, 2006

Goan Chicken With Roasted Coconut (Shakoothi)


Goan Chicken With Roasted Coconut(Shakoothi)
Ingredients:
2 tablespoon coriander seeds
2 teaspoon cumin seeds
1 teaspoon black mustard seeds
1 inch of cinnamon, coarsely chopped
4 whole cloves
1/4 teaspoon black peppercorns
1/6 of a whole nutmeg
1 dried hot red chile
4 fresh hot green chiles
2 cups grated coconut
8 cloves garlic, chopped
1 inch cube of fresh ginger, coarsely shopped
1 1/2 cups water
4 tablespoons vegetable oil
2 medium onions, diced
1 1/2 teaspoon salt
2 1/4 lb boneless, skinless chicken thighs, quartered

Directions:

In a saucepan over medium low heat, roast the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and the red chile. Stir frequently until the spices are fragrant. Empty the spices into and grind until fine with a mortar and pestle or in a grinder. Set aside. Put the coconut into the same frying pan and dry roast it over medium heat. When the coconut begins to develop brown flecks, remove from flame and add to the spices in the bowl.
In a food processor or blender, combine the garlic, ginger, and green chile 4 tablespoon of water until it forms a paste. In a large frying pan, heat the oil. When hot, add the chicken, coconut-spice mixture and a sprinkle of salt. Stir the chicken until it loses its pinkness and starts to turn slightly brown, about 3-4 minutes. Add the remaining water and bring to simmer. Cover tightly and cook on low until the chicken is tender, about 20-25 minutes. Stir occasionally and turning the pieces over. Before serving, pierce one piece of chicken to make sure it is cooked through.


My thoughts:
This was a very interesting chicken dish to make. It was fun to work with a fresh coconut. I liked having something that was coconut-y without being sweet, a combination that is sometimes difficult to do.

How to Open a Coconut

You need:

1 coconut

hammer

large nails

screwdriver


Directions:
Preheat oven to 375. Using your hammer and nails, poke a hole in each of the eyes of the coconut. If necessary, use the screwdriver to enlarge the holes. Drain out the milk, making sure it smells and tastes sweet. If the milk does not taste sweet, the coconut is inedible. Place in the oven and cook for 25 minute or until you hear a pop and it has cracked. Remove from the oven. Hit it with a hammer until it splits. Tap the shell with the hammer until the meat falls away from the shell.

If you need grated coconut, you can place the meat into a food processor and pulse until the desired texture is reached.

My thoughts:

This sounds scary and dangerous but it's really not. The skin pops right off after it's heated without the coconut meat being affected taste or otherwise. Just make sure you use very clean nails and a clean screwdriver.

January 14, 2006

Mushroom Pullao (Khumbi Pullao)

Ingredients:
2 cups long grain rice
4 cups water
16 oz mushrooms, sliced
1 small onion, sliced
3 tablespoons of oil
1 clove garlic, minced
1/2 teaspoon fresh ginger, grated
1 teaspoon garam masala

Directions:
In a large saucepan, heat the oil. Add onion and garlic and saute until they are just beginning to brown, about 2-3 minutes. Add mushrooms and cook until they begin to "shrink" and slightly brown, about 2-4 minutes. Add the rice, ginger, garam masala and saute 2 minutes. Then, add the water and bring to a boil. Reduce heat to low, cover and simmer for about 25 minutes. Stir and serve.

Cauliflower with Mustard and Fennel Seeds

Ingredients:
1 large head of cauliflower, cut into florets
2 tablespoons oil
1 tablespoon black mustard seeds
3 cloves garlic, minced
2 teaspoons fennel seeds
1/2 teaspoon ground turmeric

Directions:
Heat the oil in a large saucepan. Add mustard and fennel seeds. When the mustard seeds begin to pop, 2-3 minutes, add the garlic. Saute until the garlic is just beginning to brown. Add the tumeric. Stir to combine. Add cauliflower and stir. Continue to cook, stirring occasionally, until the cauliflower is warmed through, about 6-8 minutes.


My thoughts:
This really works best in a large, flat saucepan. The smaller the pan, the harder it is to coat the cauliflower and the longer it takes to heat up. Even with a small pan, it is an amazing quick side dish to an Indian meal.

January 13, 2006

Green Gram Dal (Payatham Paruppu Masial)


Green Gram Dal (Payatham Parippu Masial)
Ingredients:
3 cups water
1 cup green gram dal (mung dal)
1 cup hot water
4 oz tamarind pulp
6 green chiles, halved
1/2 teaspoon ground tumeric
1 bunch fresh coriander (cilantro)
1 teaspoons oil (or ghee)
1 teaspoon black mustard seeds
1 red chile, halved
1/2 teaspoon asafoetida powder
1 small bunch fresh curry leaves
1/2 lb spinach


Directions:
Wash and drain the dal. Pour the dal and 3 cups of water into a medium sized pot with a lid. Cover and bring to a boil. Lower the heat and parcaially remove the cover. Continue to cook for about 60 minutes. Then add the spinach and stirring occasionally, continue to cook over low heat an additional 30 minutes. Set aside. Meanwhile, soak the tamarind pulp in 1 cup of hot water. When it is cool enough to touch, squeeze out the taramind over the cup and discard. Strain the remaining liquid into a cup and discard the seeds and pulp left behind. After the dal has cooked 90 minutes, heat 2 teaspoons oil in a large saucepan. Add the mustard seeds, red chile, asafoetida powder and curry leaves. Cook until the mustard seeds start to pop, 2-3 minutes. Add the tamamind juice, green chiles, tumeric and salt. Simmer until the mixture is no longer bitter smelling, about 3-5 minutes. Add the warm dal and continue to simmer 5 minutes, stirring to combine. Garnish with coriander leaves and serve with rice.

My thoughts:

Easy to make if you can find all of the ingredients. We are lucky enough to live near an Indian grocery and were able to get all of the ingredients in just one shop. The spinach adds some color and turns it into more of a vegetable dish than it normally is prepared.

January 10, 2006

Nouveau Joe or A Very Grown Up Sloppy Joe

Nouveau Joe or A Very Grown Up Sloppy Joe
Ingredients:
1 1/2 lb ground beef
6 oz tomato paste
1/2 cup water
1/4 cup bourbon
1 medium onion, diced
4 cloves garlic, minced
1/2 carrot, minced
2 tablespoons olive oil
2 teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon allspice
black pepper

Directions:
In a large saucepan, saute the garlic, onion and carrot in olive oil until fragrant, about 5 minutes. Add ground beef and saute until brown, stirring to break up the meat. Add water, bourbon, tomato paste, chile powder, cumin, red pepper flakes, cinnamon and allspice. Simmer, stirring occasionally 20-30 minutes until thickened. Serve on buns.


My thoughts:
I was in the mood for something sloppy joe-like but couldn't stomach the Manwich so I came up with this homemade, more grown up version. It was spicy and not too messy. My husband did a good job of making sure the meat didn't clump together (for some reason, I can't seem to do that) which made for the perfect loose texture I was looking for. All in all, it was a big success. We had it with baked potatoes and steamed cabbage. Very wholesome, very 1950s.

January 08, 2006

A minor brush with fame...

I am quoted in the Washington Post in an article about copyright law and recipes. She actually paraphrased what I said, I am quoted as saying that if I add a few ingredients to an existing recipe it is mine and can be used without attribution of the source (which is true) but I also had pointed out that only the expository part of a recipe (the directions, introductions, etc) are copyrighted, the ingredients lists are not. At any rate, it's fun to be in a newspaper article about this blog!

The truth is that I rarely use a recipe when I bake or cook, I just seem to know how ingredients go together. I have read so many cookbooks and food related articles that figuring out how a come up with a recipe for what I want to make is intuitive. It is a rare time that I use an exact recipe to make a meal and when I do, I don't post it here. I think that many food bloggers do post recipes that they get from food magazines and cookbooks (and that's fine!) and most do post attributions. Which is only fair to the original author, no one likes to see their hard work going unnoticed or worse yet, being attributed to someone else.

January 06, 2006

Pasta with Shrimp and Peas

Pasta with Shrimp and Peas
Ingredients:
1 lb raw shrimp, peeled
4 anchovy filets
1 cup peas
1 cup bread crumbs
1/3 cup olive oil
1/3 cup parmesan, grated
6 cloves of garlic, minced
1 tablespoon red pepper flakes
juice of 1/2 lemon


Directions:
In a large pan, saute garlic in olive oil until the garlic become a pale gold. Remove from heat. Add anchovies and using the back of a spoon mash into a paste. Return to heat, cook 2 minutes. Add peas and cook for 5 minutes. Add shrimp and cook 5 minutes or until the shrimp are cooked through and pink. Squeeze in lemon juice and remove from heat. Toss with hot pasta, bread crumbs and parmesan. Serve.

January 03, 2006

Deep, Dark Pork Chili

D



eep, Dark Pork Chili

Ingredients:
3 1/2 lb boneless pork loin, cubed
3 medium onions, diced
8 cloves of garlic, diced
14 oz canned diced tomatoes with roasted garlic
14 oz canned dark red kidney bean, liquid reserved 1/2 cup old fashioned oats
1/4 cup bourbon
4 tablespoons chile powder
2 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon sugar
1 tablespoon unsweetened cocoa (we used Hershey's Special Dark)
1 tablespoon hot paprika
1 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon red pepper flakes
2 teaspoons hot sauce
2 teaspoons Mexican cinnamon (canella)
2 chicken flavored bouillon cubes

Directions:

In a large pot, combine the oregano, paprika, chile powder, cumin, bouillon, sugar, hot sauce, cocoa, red pepper flakes, bourbon, coriander, tomatoes. Pour the reserved liquid from the kidney beans into a measuring cup. Add water to equal two cups. Add to the pot, bring to a boil and remove from heat. Meanwhile, in a large pan, saute the cubed pork with the onions and garlic in the oil. You may need to do this in batches, depending on the size of your pan. Add to pot. Bring back to boil. Then reduce heat and simmer parcially cover for 1 1/2 hours or until pork is tender. Uncover, stir in the beans and the oats. Continue to cook uncovered, stirring occasionally, an additional 15 minutes. Chili will be dark and thick.


My thoughts:
My husband bought me Jan and Michael Stern's Chili Nation cookbook (more for him than me, I suspect) and was inspired to create this really delicious and unusual chili.

January 02, 2006

Spice Dusted Roasted Cauliflower

Ingredients:
1 large head cauliflower, cut into florets
1 1/2 tablespoons cumin
1 tablespoon hot paprika
2 tablespoon olive oil

Directions:
Preheat oven to 400. In a large pan, place cauliflower. Dust with spices and toss with oil. Rearrange florets so they are in a single layer. Roast for 15 minutes or until dark brown and caramelized around the edges. Sprinkle with salt and serve.


My thoughts:
A really easy and slightly spicy way to prepare cauliflower. The cauliflower tastes almost sweet near the caramelized parts and the spices make a nice contrast. Plus it's much healthier than drowning it in cheese sauce like so many recipes recommend.