by Buck on February 3, 2010
When I first tried this dish I was impressed with the chili like quality and excellent taste and no meat was involved. Although far from being a vegetarian I do have a minor understanding of the subject since I am in an area that seems to breed various food idiosyncrasies in the population. The vegetarians among us are like a mainstream group compared to the cult like exotic pursuit of various strange eating philosophies promoted by a many members of the community.
This chili dish is excellent and can be enjoyed without concern over ingredients by most diet requirements, No meat, no dairy and gluten free. I ordinarily steer away from meals that proudly announce the absence of everything that I feel makes a meal taste good. This one is the exception. It tastes great.
Black Bean and Squash Chili
Ingredients:
2 tablespoons olive oil
2 ½ cups chopped onions
3 garlic cloves chopped
21/2 cups ½ inch pieces peeled butternut squash
2 tablespoons chili powder
2 teaspoons ground cumin
3- 15 ounce cans black beans, rinsed, drained
2 ½ cups vegetable broth
1-14 ½ ounce can diced tomatoes in juice
3 cups coarsely chopped Swiss chard
Preparation:
Step 1. Heat oil in heavy pot over med-high heat
Step 2. Saute onions and garlic till tender 6-7 minutes
Step 3. Add squash and stir briefly
Step 4. Stir in chili powder and cumin
Step 6. Stir in beans broth and tomatoes with juice
Step 7. Bring to a boil
Step 8. Reduce heat and simmer uncovered about 15 minutes
Step 9. Stir in chard and simmer till chard is tender & still bright green( 4 minutes)
Step 10.Salt & pepper to taste
Serve in a bowl topped with cilantro, red onion(diced) and bit of grated cheese if dairy is permitted.
This dish seems to cry out for corn bread as an accompaniment. You will feel warm on the coldest winter day after a bowl of Bean and Squash chili.
by Buck on February 1, 2010
Each year a neighbor in our section of the Colorado Mountains holds a themed Dead Of The Winter party. This year there was an Immigrant theme with each couple challenged to bring a dish from the nation of their family’s origin and to dress as their immigrant forebearer.
Our host provided a dish that I have enjoyed previously called “Steak a la chicana” There was an additional surprise this time since he has shared the recipe. There were Swedish, German, Norwegian and Italian dishes at the dinner and it all worked well but the “Steak a la chicana” was a stand out.
Rich’s Steak a la chicana for a party
Ingredients:
Tri-Tip strips (the large package from Costco)
1 onion, chopped
2 cloves garlic, thinly sliced
2 cans “Stewed tomatoes.”
Red chili powder, 2 tablespoons
1 or 2 chopped jalapeno peppers (check to see how hot they are before deciding on 1 or 2)
Preparation:
Step 1. Brown the tri-tip on the grill and seal in the moisture.
Step 2. Remove from grill and slice into 1/2 inch thick small pieces.
Step 3. Put into a crock pot at a high setting
Step 4. Add the remaining ingredients and start cooking. Stir every hour.
Step 5. Use a the high setting for 2 hours and then set to low for about 3 more hours
Step 6. Taste along the way after 3 hours in the pot. The meat should become tender.
Step 7. Add 1 0r 2 tablespoons of flour to thicken the sauce
Serve by itself or inside a burrito with a slice of Jack cheese.
At the party the service was as a Burrito. Included in the service, was several minutes of instruction as to how I should correctly roll my R’s when saying burrito. I almost have it
If you are not having a party and the big Costco package of Tri Tip strips is too much, a Skirt Steak will also work well.
by Buck on January 28, 2010
My friend Linda sends me a recipe from time to time and they always are special and have an surprise ingredient. This chunky apple offering is a fresh compote that is a sure winner at the meal in which it is served. Hot or cold works as a dessert or as a tart accompaniment to a pork dish.
Ingredients:
2 ½ cups water
4 tablespoons fresh lemon juice
7 medium size Granny Smith or other firm tart apples
½ cup good Sauternes
6 tablespoons red current jelly
2 cinnamon sticks
grated zest of 2 lemons
½ cup shelled chopped walnuts
½ cup raisins
Preparation:
Step 1. Mix half of the water and half of lemon juice in a bowl
Step 2. Peel and core the apples and cut them into 1 ½-inch chunks and place in water
Step 3. In a medium size saucepan combine the remaining water and the Sauternes
Step 4. Bring to a boil, reduce to a simmer and add apple chunks
Step 5. Partially cover and cook gently until apples are tender and remain whole
Step 6. With slotted spoon transfer apples to a bowl, add current jelly and cinnamon sticks to the remaining syrup.
Step 7. Set on medium heat bring to a boil, reduce to a simmer and cook until reduced by one third
Step 8. Pour the syrup over the apples. Stir in walnuts and raisins
Service: Warm or cool The recipe makes 6 portions
Sweet tooth folks add 1/3 cup of sugar but Linda feels that it is perfect without the additional sugar and so do I
by Buck on January 22, 2010
Every day for the last week the news has been centered in Massachusetts.. This has me thinking about recipes and restaurants that I have experienced in that area. I would pay more attention if the news included a great recipe from the area. I don’t know how to make that happen but I think that there would be broader appeal if there was an excellent recipe for Boston Baked Beans attached. Here is a recipe that will please, however you feel about the news..
Boston Baked Beans
Ingredients:
3 cups dried navy beans
½ lb sliced bacon
1 teaspoon salt
1 clove garlic finely minced.
¼ cup light brown sugar, firmly packed
2 teaspoons dry mustard
1 cup dark molasses
Several cups of boiling water
Preparation:
Step 1. Cover beans with cold water, cover & refrigerate overnight
Step 2. Next day drain, then put beans into a 6 quart kettle-cover with 2 quarts water
Step 3. Bring to a boil then reduce to a simmer covered for 30 minutes
Step 4. Preheat oven to 300 degrees
Step 5. Cut bacon into chunks & place into 3 quart bean pot or casserole Add beans –stir
Step 6. Mix other ingredients without the water and pour over beans
Step 7. Add enough boiling water to cover the beans( about 1 cup)& stir briefly
Step 8. Bake covered for 6 hours stirring once every hour(add a little water if they start to dry)
Step 9. Remove cover for final 30 minutes to brown top of beans
Service: I think this recipe can(should) be served in it’s own small side dish. Relegating it to a paper plate next to a hamburger or hot dog at a picnic always leaves me thinking that it deserves a better final resting place.
