After an exhaustively long "morning" (it is now 2:18, and I haven't eaten breakfast or lunch), I am taking a quick break to blog about a dinner I'm hosting tonight for some of my students. One of the shifts that has taken place for our house is the "vegan thing". I love having students out to the house - especially as they are getting more stressed as exams loom. Having said that, I am literally nervous because of the distintively non-meaty offerings tonight. I didn't want to completely abandon my ways of eating (which I will Zuber moot till the cows come home is healthier than any other way of eating, bar none!) but I don't want to impose them on everyone either.
In any event, tonight's dinner is stuffed baby peppers with a jalapeno corn polenta, a maquechoux (which is a delicious New-Orleanian corn tomato and green pepper dish, which I augmented with some brown rice for both heft and cost savings), an herb and garlic roasted filet of salmon, some sauteed lemon garlic rainbow swiss chard, and some carmellized sweet potato wedges with the most delicious sweet and spicy BBQ sauce imaginable. I may do an apple and pecan spinach salad if I get out of the office on time. To open, I'm serving a steaming bowl of coconut tomato soup, which I developed on the weekend and made a second batch of last night.
Finally, I'm making classic Beignets for dessert because - for all the health merits of 8-9 servings of veggies over the course of dinner, something deep fried SHOULD be a treat.
Photos to follow, and I sure hope everything comes out OK...
Wednesday, November 24, 2010
Monday, November 22, 2010
Creamy Coconut Tomato Lentil Soup
Here's another recipe where the title is the directions! I love those.
This soup was something that came together out of a weekend of fast and furious housecleaning. We are almost up on the holiday season, and there was some final cleaning and unpacking that just needed to get done.
I had a can of San Marzano tomatoes and was reaching to make a soup with some leftover leek stock that I had in the fridge. I didn't really want to slow down, but I was hungry. Right next to this can was some coconut milk.
If you've never tried coconut milk, or coconut oil in your cooking, you should. It is one of the most beautiful flavours, for sure! In addition, consuming it (in my experience) actually has a slimming effect. It is really quite amazing, since it is a saturated fat, but true. Plus, my skin always brightens, hydrates and clears within a day or two of coconutting.
So, feeling a bit too chunky from my work related indulgences recently, I dumped both cans into a soup pot with the leek stock (which is so mild that I really could have used water).
Did you know that tomato is a fruit? It made perfect sense as the lighter qualities were complimented by the coconut milk. It goes with pineapple, with mango, with everything tropical, really. So why not the fruity tomato?
I added salt and a bit of pepper, and a cup of red lentils for some body and their heartier flavour.
Not since I combined roasted beets with chocolate cupcakes have I felt such a zing of inspiration in the kitchen. I like being inspired by TV and cookbooks, but I really love coming up with something on my own that tastes this good. The coconut gave the soup that creamy texture that is often missing in vegan cuisine. The lentils steamed beautifully, added nice protein and heft, and the tomatoes were just gorgeous! I took them out once the cooking had started and pureed them in the magic bullet, but could just as easily have left them to mash up with a fork or potato masher for some chunks of tomato. Either way, this combo of ingredients was extraordinary!
This soup was something that came together out of a weekend of fast and furious housecleaning. We are almost up on the holiday season, and there was some final cleaning and unpacking that just needed to get done.
I had a can of San Marzano tomatoes and was reaching to make a soup with some leftover leek stock that I had in the fridge. I didn't really want to slow down, but I was hungry. Right next to this can was some coconut milk.
If you've never tried coconut milk, or coconut oil in your cooking, you should. It is one of the most beautiful flavours, for sure! In addition, consuming it (in my experience) actually has a slimming effect. It is really quite amazing, since it is a saturated fat, but true. Plus, my skin always brightens, hydrates and clears within a day or two of coconutting.
So, feeling a bit too chunky from my work related indulgences recently, I dumped both cans into a soup pot with the leek stock (which is so mild that I really could have used water).
Did you know that tomato is a fruit? It made perfect sense as the lighter qualities were complimented by the coconut milk. It goes with pineapple, with mango, with everything tropical, really. So why not the fruity tomato?
I added salt and a bit of pepper, and a cup of red lentils for some body and their heartier flavour.
Not since I combined roasted beets with chocolate cupcakes have I felt such a zing of inspiration in the kitchen. I like being inspired by TV and cookbooks, but I really love coming up with something on my own that tastes this good. The coconut gave the soup that creamy texture that is often missing in vegan cuisine. The lentils steamed beautifully, added nice protein and heft, and the tomatoes were just gorgeous! I took them out once the cooking had started and pureed them in the magic bullet, but could just as easily have left them to mash up with a fork or potato masher for some chunks of tomato. Either way, this combo of ingredients was extraordinary!
Saturday, November 20, 2010
Bob Blumer's Shredded Tomato
I've been out of town on business for the past two days, worked late into the evenings M T W of this week, and had business entertaining all last weekend. Suffice it to say that I am exhausted!
It is Saturday morning, and there will only be leftover bits of building blocks in my fridge. Today is one of those opportunities to plan meals for the week with a list, shop for what is in season and actually looks good in the store, and maybe do a little long-term preparation as I go about my Saturday to-do list.
I went to see Jamie Oliver in Toronto on Thursday night. He was nicely introduced by Bob Blumer (my culinary crush). What a fun evening! Bob is one of the only men who shows up in my dreams, but I am quite sure that it is probably because I've fallen asleep watching one of his shows! In any event, both men were really great to see live.
Bob did a cooking demo with a quick pasta, interestingly enough, something I often pull together at home. It takes a lot to surprise me, but he did it. He took a huge beefsteak tomato for a quick sauce and after sauteeing some garlic and shallots SHREDDED it into the pan! Now, I have grated and shredded a lot of things in my life - even a few hearts - but NEVER a tomato!!! Talk about a quick cooking trick. Seriously, it made me wonder - why didn't I think of that before!
I tried to download a number of photos of what's been cooking for the past month, but didn't quite make it. More soon.
It is Saturday morning, and there will only be leftover bits of building blocks in my fridge. Today is one of those opportunities to plan meals for the week with a list, shop for what is in season and actually looks good in the store, and maybe do a little long-term preparation as I go about my Saturday to-do list.
I went to see Jamie Oliver in Toronto on Thursday night. He was nicely introduced by Bob Blumer (my culinary crush). What a fun evening! Bob is one of the only men who shows up in my dreams, but I am quite sure that it is probably because I've fallen asleep watching one of his shows! In any event, both men were really great to see live.
Bob did a cooking demo with a quick pasta, interestingly enough, something I often pull together at home. It takes a lot to surprise me, but he did it. He took a huge beefsteak tomato for a quick sauce and after sauteeing some garlic and shallots SHREDDED it into the pan! Now, I have grated and shredded a lot of things in my life - even a few hearts - but NEVER a tomato!!! Talk about a quick cooking trick. Seriously, it made me wonder - why didn't I think of that before!
I tried to download a number of photos of what's been cooking for the past month, but didn't quite make it. More soon.
Wednesday, November 3, 2010
Risotto Tuesday and Marilyn Monroe
I am really loving risottos right now, with the change in weather turning cooler. Even if you enjoy meat, or chicken or seafood, the basics are the basics - so add what you want.
Risotto Tuesdays have become a "thing" in our house. It is a great antedote to the proverbial question "what's for dinner".
Mushroom risotto was on the menu last week, but yesterday I had some beautiful red peppers and some red onions. Harrison wanted to help (mostly to make 'tofu calamari', but I talked him into helping with both) which was great.
I always find it cute to see newbies holding knives. Harrison has been able to hold a knife - and I mean a "that's a nIIIIIIfe" knife (insert Australian accent here) - since he was young. I want him to respect the sharpness and the safety issues for sure, but I also trust him and want him to be comfortable around cooking utensils. (A person I know actually locks up their cheese grater for fear that one of their little people in the house will scrape themselves. Really? When I was a kid, I didn't go around accidentally grating my fingers, but I digress...)
So he slowly took apart a red pepper, discarding the stem and seeds after slicing the whole thing in half. Then he took down the onion, taking off the top and bottom, peeling off the outer layer and cubing both into manageable chunks (the size of toonies). We added some olive oil to a big soup pot instead of a shallower pan.
When I cook with my son, I do like to build in some splatter protection when working with hot oil, hence the deeper pan.
We sauteed both till soft after salting them slightly, and then blended the mushy mixture in the magic bullet blender with some water.
Olive oil goes back in the pan, with some ARBORIO rice, enough oil to coat the kernels. Then add stock in batches, and stir with a flat utensil of some kind, slowly adding stock for about 18 minutes.
After the rice was getting nice and creamy, after approximately 10 minutes, I added the red pepper and onion mixture back into the pan.
Finished the cooking/stirring process for the next 8 muinutes, grabbed plates, some Frank's Red Hot and some sea salt.
Checked the risotto to see how it tasted, and as Julia Child would say "corrected" the seasoning. All this means is that you check to see if it needs more salt;)
When Bill walked in the door, I was on the couch, happily watching Chef At Home. Harrison was at the island nibbling his potato chip crusted fried tofu, which he thinks are better than Calamari, dunked in toasted sesame oil, soy sauce and hot sauce, and watching Spongebob.
I was able to hand him a red pepper risotto for dinner after a long hard day at the office...
Marilyn Monroe said once that she didn't mind being in a man's world, as long as she could be a woman in it. Truth be told, and as non-PC as this may sound, I LIKE being able to pull a satisfying dinner together for him, EVEN if I have worked as many hours as he has that day.
Whether dinner was easy or not is our little secret....
Monday, October 18, 2010
IKEA risotto in plain language instructions...
We are very close to finishing our IKEA closets - and MAN are they gorgeous. However, we've had to contend with two broken panels on the last door, and that means that the entire unfinished project is spread all over our closet. I literally had to move a hammer, a fat orange screwdriver and a set of IKEA instructions just to get to the keyboard.
And it makes me think again about tools.
You need the right tools to put things together, of course. But sometimes you just need some instructions that have easy to follow pictures. IKEA's instructions do not even have words. They are all visual instructions, with just arrows, guides and pictures. It is genius.
Why don't they make a cookbook for guys like this? Seriously - this is my inspired thought for the evening. IKEA needs to get into the cookbook business. Now that I think about it, it's not just the guys. We could ALL use a cookbook like this.
When I get into the office (that is if I remember, if I can still locate my other computer because I've never loaded the scanner info onto my new laptop, if I can find the magazine page, and IF I get in early....) I would like to scan in a magazine article that food network magazine runs. It isn't a recipe, actually but a collection of pictures! It will show a picture of 3 eggs, a picture of a tablespoon of oil, a picture of 15 spears of asparagus...
This idea is really smart for people who are just learning, because often the combinations of food and flavours are intimidating.
My friend Melanie said once that people always make a recipe look so easy because they LIE about what is in there. They say "Oh, I just added this, and this and a bit of that and some this" but what they don't tell you is that there are 10 other things that they added and don't tell you about. And she may be right.
Tonight, I just "threw together" a risotto for Harrison and I.
So here - in exhaustive detail - is his favourite mushroom risotto recipe. And I will try to put it into realistic terms for fun.
Take a saucepan (the size of a hubcap )
Turn one large burner onto the number 6 (already this is harder than I thought...)
Pour 3 tablespoons of olive oil (one shot glass... yes, I just measured it:)
Take a half cup of ARBORIO rice
Cut up half an onion (the size of a baseball) into little pieces (about the size of dice?)
Pulverize one clove of garlic into tiny pieces (the size of a nail head).
MIx all this in the pan until the oil coats everything including the rice, garlic and onions and keep stirring everything around.
Get a FLAT spatula so that you can scrape the entire bottom of the pan or something is going to start burning (the very blackish brown colour... NOT GOOD!)
Once you have this oily coated oniony-garlicky-rice, you can add some vegetable stock.
Vegetable stock comes in tetra-paks in the soup aisle. It can also come in a can, but it can be concentrated, so read the directions on the can. It can also come in a cube, or a packet. Make the entire packaged recipe before you start. It does not need to be hot - you can leave it cold.
[The cheapest and best way to get vegetable stock is to make your own from a large chopped up carrot (the size of a big orange screwdriver) and an equal amount of chopped up celery and one chopped up (baseball sized) onion that you have peeled to get rid of the papery surrounding layers, and just keep the wet crisp part. Cut off the hairy bearded part and the pointy top too. Add 1 teaspoon of salt (1/4 of a shot glass) and some pepper. Add 4 cups of water and leave it on the stove with the burner on 4 for 40 minutes until the veggies are soft. Since I really believe in waste not, want not, I would put the whole thing into the blender to use all the veggies....]
OK - back to our risotto.....
You will need about 6 cups of the stock OR 6 cups of liquid of some kind. If you are adventurous, you could add 1/2 cup of wine. If you have a leftover soup from the day before, you could add that. OR you could just add water.
As the oily rice is sitting there frying, grab a soup ladle and add two ladlefuls of liquid. It will sizzle and steam up.
Use the flat spoon or spatula to keep stirring everything. You will need to keep stirring for the next 18 minutes.
IT IS WORTH IT.
Let everything keep evapourating as you stir every 30 seconds to a minute and a half.
Grab a pack of whole mushrooms. (The size of golf balls)
Rinse them in a clean sink.
Cut them into slices with a knife. (The slices should be the size of a head of a wrench that says 3/4 on the head....Yes, I just looked this up too.)
Add another two spoonfulls of liquid. Add however many mushrooms you have managed to cut up.
Keep doing this every 45 seconds - 1.5 minutes or until all the mushrooms are added to the risotto.
OK. This part is for Melanie.
Add some grainy dijon mustard. (To measure this, use a big spoon you would use to eat soup with.)
Add some fresh rosemary if you have it. (One twig)
If you have laughed at the thought of fresh rosemary being in your house, smack your forehead and do not pass go, because you really should. It is delicious.
However, you could use one half of a coffee spoon of dried rosemary from your cupboard.
Use one half of the same coffee spoon to add some steak spice because STEAK SPICE GOES BEAUTIFULLY WITH MUSHROOMS.
Are you still stirring? Stirring this way is what makes risotto, risotto. It is what encourages that creamy starchy deliciousness to come out and play!
By now (I'll assume you've had about 10-15 mushrooms and have added liquid and stirring about the same number of times...) it will be thickening up, smelling delicious and making you feel pretty darn proud of yourself now.
Almost done...
Take a bite of one of the rice kernels using the spoon you were using to measure out the spices. Is it smushy, or is is still hard? It should be smushy when you stop adding liquid.
If you have used up all the stock, water is just perfectly fine at this point. There is a lot of flavour in the pan, and you are just now trying to cook the rice through.
Grab a plate, not a bowl. I prefer a plate because of how hot this risotto will be when you try to eat it.
*Believe me on this one - it will be hot - you will want to start devouring it - so use a plate.*
Grab a ladle, and finally dunk it into the risotto. Give yourself 3 good scoops on your plate.
Grab some sea salt and pinch it between your fingers, and then sprinkle it over the risotto to finish it.
Grab the olive oil and another dessert spoon and pour some olive oil onto the spoon.
Spoon the olive oil over the salted risotto. This is the good, uncooked olive oil application which is good for your heart, and adds a delicious olive-y flavour. Don't skip this step because of the fat. There is no meat in this dish, so a bit of flavour and fat will make you feel rewarded, satisfied and full.
Eat what you made.
Congratulations!
And it makes me think again about tools.
You need the right tools to put things together, of course. But sometimes you just need some instructions that have easy to follow pictures. IKEA's instructions do not even have words. They are all visual instructions, with just arrows, guides and pictures. It is genius.
Why don't they make a cookbook for guys like this? Seriously - this is my inspired thought for the evening. IKEA needs to get into the cookbook business. Now that I think about it, it's not just the guys. We could ALL use a cookbook like this.
When I get into the office (that is if I remember, if I can still locate my other computer because I've never loaded the scanner info onto my new laptop, if I can find the magazine page, and IF I get in early....) I would like to scan in a magazine article that food network magazine runs. It isn't a recipe, actually but a collection of pictures! It will show a picture of 3 eggs, a picture of a tablespoon of oil, a picture of 15 spears of asparagus...
This idea is really smart for people who are just learning, because often the combinations of food and flavours are intimidating.
My friend Melanie said once that people always make a recipe look so easy because they LIE about what is in there. They say "Oh, I just added this, and this and a bit of that and some this" but what they don't tell you is that there are 10 other things that they added and don't tell you about. And she may be right.
Tonight, I just "threw together" a risotto for Harrison and I.
So here - in exhaustive detail - is his favourite mushroom risotto recipe. And I will try to put it into realistic terms for fun.
Take a saucepan (the size of a hubcap )
Turn one large burner onto the number 6 (already this is harder than I thought...)
Pour 3 tablespoons of olive oil (one shot glass... yes, I just measured it:)
Take a half cup of ARBORIO rice
Cut up half an onion (the size of a baseball) into little pieces (about the size of dice?)
Pulverize one clove of garlic into tiny pieces (the size of a nail head).
MIx all this in the pan until the oil coats everything including the rice, garlic and onions and keep stirring everything around.
Get a FLAT spatula so that you can scrape the entire bottom of the pan or something is going to start burning (the very blackish brown colour... NOT GOOD!)
Once you have this oily coated oniony-garlicky-rice, you can add some vegetable stock.
Vegetable stock comes in tetra-paks in the soup aisle. It can also come in a can, but it can be concentrated, so read the directions on the can. It can also come in a cube, or a packet. Make the entire packaged recipe before you start. It does not need to be hot - you can leave it cold.
[The cheapest and best way to get vegetable stock is to make your own from a large chopped up carrot (the size of a big orange screwdriver) and an equal amount of chopped up celery and one chopped up (baseball sized) onion that you have peeled to get rid of the papery surrounding layers, and just keep the wet crisp part. Cut off the hairy bearded part and the pointy top too. Add 1 teaspoon of salt (1/4 of a shot glass) and some pepper. Add 4 cups of water and leave it on the stove with the burner on 4 for 40 minutes until the veggies are soft. Since I really believe in waste not, want not, I would put the whole thing into the blender to use all the veggies....]
OK - back to our risotto.....
You will need about 6 cups of the stock OR 6 cups of liquid of some kind. If you are adventurous, you could add 1/2 cup of wine. If you have a leftover soup from the day before, you could add that. OR you could just add water.
As the oily rice is sitting there frying, grab a soup ladle and add two ladlefuls of liquid. It will sizzle and steam up.
Use the flat spoon or spatula to keep stirring everything. You will need to keep stirring for the next 18 minutes.
IT IS WORTH IT.
Let everything keep evapourating as you stir every 30 seconds to a minute and a half.
Grab a pack of whole mushrooms. (The size of golf balls)
Rinse them in a clean sink.
Cut them into slices with a knife. (The slices should be the size of a head of a wrench that says 3/4 on the head....Yes, I just looked this up too.)
Add another two spoonfulls of liquid. Add however many mushrooms you have managed to cut up.
Keep doing this every 45 seconds - 1.5 minutes or until all the mushrooms are added to the risotto.
OK. This part is for Melanie.
Add some grainy dijon mustard. (To measure this, use a big spoon you would use to eat soup with.)
Add some fresh rosemary if you have it. (One twig)
If you have laughed at the thought of fresh rosemary being in your house, smack your forehead and do not pass go, because you really should. It is delicious.
However, you could use one half of a coffee spoon of dried rosemary from your cupboard.
Use one half of the same coffee spoon to add some steak spice because STEAK SPICE GOES BEAUTIFULLY WITH MUSHROOMS.
Are you still stirring? Stirring this way is what makes risotto, risotto. It is what encourages that creamy starchy deliciousness to come out and play!
By now (I'll assume you've had about 10-15 mushrooms and have added liquid and stirring about the same number of times...) it will be thickening up, smelling delicious and making you feel pretty darn proud of yourself now.
Almost done...
Take a bite of one of the rice kernels using the spoon you were using to measure out the spices. Is it smushy, or is is still hard? It should be smushy when you stop adding liquid.
If you have used up all the stock, water is just perfectly fine at this point. There is a lot of flavour in the pan, and you are just now trying to cook the rice through.
Grab a plate, not a bowl. I prefer a plate because of how hot this risotto will be when you try to eat it.
*Believe me on this one - it will be hot - you will want to start devouring it - so use a plate.*
Grab a ladle, and finally dunk it into the risotto. Give yourself 3 good scoops on your plate.
Grab some sea salt and pinch it between your fingers, and then sprinkle it over the risotto to finish it.
Grab the olive oil and another dessert spoon and pour some olive oil onto the spoon.
Spoon the olive oil over the salted risotto. This is the good, uncooked olive oil application which is good for your heart, and adds a delicious olive-y flavour. Don't skip this step because of the fat. There is no meat in this dish, so a bit of flavour and fat will make you feel rewarded, satisfied and full.
Eat what you made.
Congratulations!
Friday, October 15, 2010
A Quickie...and reincarnated veggies.
Quickly ran into the grocery store yesterday to grab a quick dinner. The fresh pasta (yesterday is was Spaghettini) is always such a time-saver for me. I also grabbed a can of San Marzano-Style (Canadian) tomatoes and a can of navy beans.
As many of you know, Harrison loves fresh tuna, so I also picked up some sushi for him as a treat. They actually had the spicy albacore tuna, so I was hoping to impress him.
In a pan on medium I put a bit of olive oil and chopped up a clove of garlic. I also chopped up about a quarter of a white onion into tiny pieces. Dumped the can of tomatoes in, dumped in the rinsed white beans, sprinkled some salt and pepper and finished it with a few splashes of white Balsamic vinegar, which is a trick I learned in Venice. Then I put the lid on, heated the pasta water and dinner was essentially D O N E.
Carissa and Abby were going to come by for a quick bite. I took the sauce and threw a few ladlefuls in the Magic Bullet to puree the white beans and tomatoes over her pasta.
There were a few sad veggies left over from Thanksgiving, a few red peppers, some yellow ones, and a bit of steamed bok choy. So, I chopped them into bite-size pieces and plopped them into the now bubbling sauce.
I do this veggie scouting a lot when I have a sauce or stew or chili on the go. I just eyeball what's in my fridge and then dump it in. Sometimes veggies have lost their youthful glow, but they can still make a wonderful counterpart to an accompanying sauce. Especially if they are already cooked. I almost never waste vegetables, preferring to just recycle them into a new form. Like reincarnation!
I even had enough to invite Carissa and Abby for dinner, fed the three of us, AND have a container of leftovers for lunch.
Harrison, on realizing that I got him tuna sushi, burst out with a version of a Katy Perry song:
California Rolls
They're unforgettable
Tasty treats
With rice on the top...
Love this kid.
As many of you know, Harrison loves fresh tuna, so I also picked up some sushi for him as a treat. They actually had the spicy albacore tuna, so I was hoping to impress him.
In a pan on medium I put a bit of olive oil and chopped up a clove of garlic. I also chopped up about a quarter of a white onion into tiny pieces. Dumped the can of tomatoes in, dumped in the rinsed white beans, sprinkled some salt and pepper and finished it with a few splashes of white Balsamic vinegar, which is a trick I learned in Venice. Then I put the lid on, heated the pasta water and dinner was essentially D O N E.
Carissa and Abby were going to come by for a quick bite. I took the sauce and threw a few ladlefuls in the Magic Bullet to puree the white beans and tomatoes over her pasta.
There were a few sad veggies left over from Thanksgiving, a few red peppers, some yellow ones, and a bit of steamed bok choy. So, I chopped them into bite-size pieces and plopped them into the now bubbling sauce.
I do this veggie scouting a lot when I have a sauce or stew or chili on the go. I just eyeball what's in my fridge and then dump it in. Sometimes veggies have lost their youthful glow, but they can still make a wonderful counterpart to an accompanying sauce. Especially if they are already cooked. I almost never waste vegetables, preferring to just recycle them into a new form. Like reincarnation!
I even had enough to invite Carissa and Abby for dinner, fed the three of us, AND have a container of leftovers for lunch.
Harrison, on realizing that I got him tuna sushi, burst out with a version of a Katy Perry song:
California Rolls
They're unforgettable
Tasty treats
With rice on the top...
Love this kid.
Tuesday, October 12, 2010
A quick note about the Thanksgiving "Sweets"
If Thanksgiving is the Oscars, and the Turkey is best actor, then sweet potatoes have to rank as best supporting actress. They're sweet, colourful, healthy and irresistable.
But some people make them far too sweet (remember that kid who won best supporting with that hideous hat?- TOO SWEET to the point where it's a turn off). I feel the same way about that hat as I do when people douse their dinner sweet potatoes in marshmallows and sugar and maple syrup. It's too much!
So, instead of overstyling a cute kid, I think sweet potatoes belong on the savoury and spicy side. My sweet potatoes are more like Queen Latifah in Chicago.
I shredded them and then baked them in the oven with some water. Could have used a stock, but I didn't have any. When they were out, I mashed them slightly, added a generous cranking of Indian spices from a grinder, a tiny bit of brown sugar, some cinnamon and grated in some fresh ginger.
Scott - who is unabashed in his love of all meaty things - loved these. He also thought a lot of a chili I threw together so I thought I'd post it here too.
1 can of Bravo tomato sauce
1 can of red kidney beans
1 can of white kidney beans
1-2 tablespoons chili powder. (Check out my Gold Medal Chili for a more complex version, February 2010)
But some people make them far too sweet (remember that kid who won best supporting with that hideous hat?- TOO SWEET to the point where it's a turn off). I feel the same way about that hat as I do when people douse their dinner sweet potatoes in marshmallows and sugar and maple syrup. It's too much!
So, instead of overstyling a cute kid, I think sweet potatoes belong on the savoury and spicy side. My sweet potatoes are more like Queen Latifah in Chicago.
I shredded them and then baked them in the oven with some water. Could have used a stock, but I didn't have any. When they were out, I mashed them slightly, added a generous cranking of Indian spices from a grinder, a tiny bit of brown sugar, some cinnamon and grated in some fresh ginger.
Scott - who is unabashed in his love of all meaty things - loved these. He also thought a lot of a chili I threw together so I thought I'd post it here too.
1 can of Bravo tomato sauce
1 can of red kidney beans
1 can of white kidney beans
1-2 tablespoons chili powder. (Check out my Gold Medal Chili for a more complex version, February 2010)
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