|SOUTH OF THE BORDER
-- continued --
Yes, I know. Chili does not really come from south of the border. Rather, it ows its origins to the Old West but
some of its ingredients are often thought of in connection with Mexican cuisine, so I couldn't think of a better place
to put it.
This recipe will fill a 5-6 qt pot. Start by preparing BASIC BEANS, made with 2 cups of Beans (or more if you
like it "beany") and 1/2 to 3/4 cups of Chickpeas; I like Kidney Beans in my Chili so I use an equal amount of
Kidney, Litte Red and Pinto Beans, sometimes I add some Black Beans. IMPORTANT: Adjust spices -- add
1/2 tsp of Allspice to the seasonings. DO NOT MASH!
2-3 lg Onions (cut into chunks)
2 med Green Peppers (cut into strips)
2 lg Carrots (diced or sliced thinly)
Jalapenos or Scotch Bonnet (minced -- to preference, optional)
1 Leek (cut into rings, green part sliced -- optional)
EVOO for frying
Fry the Onion, Leek if using, Green Peppers, Carrots and Peppers in lg kettle.
When everything is really nice and brown, add
1/3 bunch (or thereabouts) of Celery (coarsely chopped)
5-6 cloves of Garlic (minced)
1 tsp Italian Seasoning
1 tbsp ground Cumin
1-2 Tbsp Chili Powder.
Continue to saute for a couple of minutes, then add
2 cans of skinless Tomatoes (chopped) with their Juice (14 or 16 oz ea)
1 small Zucchini (sliced)
1 can EACH of white Hominy and Corn (drained)
1 recipe Basic Beans (prepared as desribed on previous page, see link above)
It might need some more juice, so add a bottle of Beer (great for flavour, especially if you splurge on a Guiness!) or Tomato Juice or Vegetable Broth. Adjust seasoning with Washington's Broth and Seasoning Mix or Vegetable Cubes (add 1 at a time to taste). Ad lib Chili Powder; dashes of Cumin, Black Pepper. Bring to a boil, slowly simmer for at least 1/2 hour, adjust taste. It might need more Chili Powder and/or Allspice. If there is room in the pot, add a can of short-cut Green Beans (drained). Simmer for at least another 1/2 hour (stir frequently). Top with Cheese, serve with Corn Chips, Crackers or Corn Bread. Freezes well.
NOTE: Somewhere in the middle of this process, I sometimes end up dividing the Chili over 2 large pots because it just seems to grow and grow. At the end, before spooning it into the individual freezer bowls, I mix it all together again in one humonguous plastic bowl I keep for just for such purposes.
|MESSED UP CHILI -- my favourite way to eat the above:
Crush Corn Chips in a bowl, cover with shredded Cheese, splash on some Picante Sauce. Nuke some Chili until bubbly, dump over the Cheese and Chips. Yummy!
Cover a large, lightly buttered whole-wheat or rye steak bun with shredded cheese and grill in the toaster oven until the edges are crisp. Top with bubbling-hot Chili. Or use a baked Potato as the base. Baked Potato and Chili with Cheese really tastes awesome together.
Mix some Chili with some Picante (to taste). Generously cover Chili with shredded Cheese; nuke until bubbly. Garnish with thin slices (green parts) of Spring Onion and serve with Corn or Tortilla Chips, Celery Sticks, or a hearty Cracker.
|CHILI AND BROWN RICE -- a great dish to take along for lunch
Line the bottom of a freezer- and microwave-safe bowl with Brown Rice, add some shredded Cheese, top with Chili, add more Cheese, dot with Picante Sauce. You can take one of these out of the freezer in the morning and pop in into the nuker at lunchtime ... delicious!
|BREAKFAST BURRITOS (makes 12)|
|Finely dice Veggies, mince Garlic, saute in a bit of EVOO until the Onions are just glassy. Meanwhile, whip the Eggs REAL good (as you would for an omelette), incorporating the Soy Sauce, Pepper and Paprika and a dash of Garlic Powder. Do not add Salt as the Soy Sauce is salty emough already. Pour the eggs over the Veggies and prepare as for an Omelette. When they have set, put a generous spoonful on a Tortilla, add a bit of Picante Sauce, top with plenty of Cheese. Roll up. If you wrap each Burrito in plastic wrap right away they won't fall apart. These freeze very well.
NOTE: I like to toast the Tortillas on the burner of my electric stove (med heat) for a few seconds before filling them.
VARIATIONS: 1) Coat the Tortilla with a generous tablespoonful of Bean Dip before adding the Egg mixture (this is soooo good). You can also spread some heated bean dip over the Burrito after defrosting. For real gluttony, top with a little Sour Cream. 2) Instead of Soy Sauce in the Eggs, incorporate an envelope of Washington's Broth and Seasoning Mix or a tsp of Vegetable Better Than Buillon.
|12 large Whole Wheat Tortillas
12-14 large or X-large Eggs
Soy Sauce, Black Pepper, Paprika
1 good-sized Onion
1 sm to med. Green Pepper
1 sm bunch Spring Onions (optional)
Jalapenos or Scotch Bonnet ad lib
3-4 toes of Garlic
shredded Cheese, Picante Sauce
|BEAN, CHEESE AND ONION ENCHILADA BAKE|
|1 lb Sharp Cheddar
1 lb Cojack
24-30 sm Corn Tortillas
3 10-oz cans of Old El Paso
3-4 large Onions (approx.)
Jalapenos (ad lib)
(see South of the Border, Page 1)
|It takes about 2 cans of Enchilada Sauce per pan. My favourite sauce is Old El Paso Hot, 10-oz cans; your mileage may vary.
I usually make this in 3 pans of 8-9 Enchiladas each (however much fits your pan).
Finely dice Onions and Jalapenos, mix together, set aside. Grate Cheeses, mix together. Ready your baking dish(es) (glass or ceramic) by spreading some of the Sauce in the bottom and up the sides. If you have an electric stove, just turn a burner to medium and using tongs, toast the tortilla on both side (do this in a pan over gas, you may have to use a few drops of oil that way). Transfer the toasty Tortilla to a plate, spread on a spoonful of Bean Dip, top with a handful of the Onion/ Jalapeno mixture, add Cheese. Roll up, put in prepared baking dish (swish it about in the Sauce a bit). Continue until the pan is full, top with more Cheese, some more Onions/Jalapenos, and as much Sauce as the pan will handle. Bake at 350 deg. F for about an hour. It is advisable to put a baking sheet under your pan to catch any drips.
|TO FREEZE: If it's going to be frozen, stop here after the topping with Cheese and Onions, wrap securely with plastic wrap and tinfoil. You might want to secure with packing tape, freeze. Defrost before baking and add a can of sauce (make sure it gets down the sides and in between the Enchiladas). Bake as above.
PLEASE NOTE: The tortillas tend to fall apart and disintegrate more after this dish has been fozen. Still tastes the same, but it's a little more messy.
TO SERVE: Serve on a bed of Corn (or Green Beans) with lots of Cornbread (see below).
Sacrifice Chili Dogs on the Altar or Vegetarianism??? Not on your life!!! Just heat one (or two) of those delicious Veggie Wieners with your Chili, slap everything on a (toasted) whole-wheat bun or a nice chunk of your favourite bread, melt some cheese ("real" or the soy variety) all over the whole thing -- enjoy -- and keep the napkins handy!
|If you run out of Tortillas before you run out of filling for the Breakfast Burritos, grab two thick slices of Pumpernickel bread (or any bread you like, really) and heap with the egg-filling and cheese (the Bread can be coated with Bean Dip before adding the Egg mixture). You can wrap this up and freeze. Before eating, spread a little oleo on both sides of the bread (on the outside!) and fry up like you would a grilled cheese. Since this is pretty thick, it's best to defrost before frying; otherwise, you might still have ice-cold or partially frozen egg-mixture in the middle of your sandwich while the bread's already beginning to set off your smoke alarm.|
|Unless otherwise noted,
all recipes copyright
|Easy Peasy (ok, lazy -- and inexpensive) CORNBREAD|
|Prepare a package of JIFFY Corn Muffin Mix according to package directions. Add a scant teaspoon of sugar and a tablespoon full of finely-chopped Jalopenos, then pour into a small loaf pan and bake as directed. My friend Skip says it's the best :)|
|SOUTH -- SOUPS -- SANDWICHES -- PASTA -- MAIN DISHES -- INDIAN INSPIRED -- MISCELLANEOUS -- VEGETABLES -- CAKES -- COOKIES
THE FULL ENGLISH BREAKFAST -- VEGETARIAN STYLE
(and other breakfast ideas)
QUICK LUNCH or SUPPER (it's all about Potatoes)
WHAT TO DO: WITH VEGGIES LEFT AFTER COOKING,
OR WHEN FRIENDLY GARDENERS SHARE THEIR SUMMER BOUNTY
RECYCLING TIPS CRAFTY HOUSEHOLD HINTS