Wednesday, October 23, 2013

What's a Chile?

Ancho
Anchos are dried poblano peppers. Wide and dark with a "raisiny" aroma.

California or Anaheim Chiles
Mild, long green chiles; available fresh and dried, but usually bought as canned chiles.

Chipotle
Distinctive smoky flavor. Can be purchased dried or canned in a marinade called adobo. These chiles are actually smoked jalapenos

Habanero
Reputed to be one of the world's hottest. Lantern shaped, red or orange. Said to have a unique, fruity aroma (I wouldn't know); use with caution.

Jalapeno
Named for Jalapa, the capital of Veracruz, in Mexico. Widely available, fresh, canned, pickled. Mild to hot. A staple in TexMex cooking.

New Mexico
Sweet, earthy flavor. Mild enough to add lots of flavor to a recipe without too much heat. When dried, they are identical in appearance to California chiles, but are hotter. Dark red, dried New Mexico chiles are the ones you see in wreaths and strings.

Poblano or Pasilla
Dark green, rather mild to medium-hot chiles, ideal for stuffing, as in Chiles Rellenos.

Serrano
Small (1- to 1-1/2" long), dark green and very hot. Available more and more in supermarkets.

Tuesday, October 8, 2013

Black Bean and Quinoa Burger

If I could eat hamburgers everyday, I would.  I mean I could, but that doesn't sound very healthy.   So, on a recent meatless Monday, I thought it an appropriate reason to try this recipe out.  P2 wasn't very gung-ho on trying these, but we'll see.  After these were cooked, I let them cool, wrapped each one in wax paper and plastic wrap and froze them.  I ate them as a late night snack, or when I came in after a late night at the theater.  I popped them in the microwave for 1 minute and ate with some of my homemade salsa.  Perfect!

Ingredients:
1/2 cup of quinoa, cooked
1/2 cup red onion, chopped
2-15oz can of black beans, rinsed and drained
2 tsp. minced garlic
2 tsp. steak seasoning
1 tsp. olive oil
Directions:
Place oil in a pan, add onion and cook for 3 to 4 minutes over medium heat.
Stir in 1/2 a can of black beans, garlic, steak seasoning and 1 1/2 cup of water.
Simmer 9-11 minutes or until most of the liquid has evaporated.
Add quinoa.
Take your potato masher and mash the mixture to desired consistency.
I like mine a bit chunky, but if you want you can also place your mixture in a food processor until smooth.
Preheat oven to 350 F.  Coat a baking sheet with cooking spray.
Shape bean mixture into hockey puck sized patties.
Place on baking sheet.
Bake for 10 minutes on each side, until patties are crisp on top.
Chow down!

Stay hungry my friend!

Tuesday, October 1, 2013

Coconut Milk Corned Beef

 I love me some corned beef.  I am always looking for new ways to cook it.   Luckily I had a can of coconut milk kicking around and I love the flavour of it when mixed with curry.

Ingredients: 

4 pounds beef brisket
4 cups water
1 (15 ounce) can coconut milk
2 tablespoons tomato paste*
1 tablespoon fish sauce

2 teaspoons curry
2 bay leaves
1 onion, cut into large chunks
1 sml pkg baby carrots1 pound potatoes, peeled and cut into large chunks


Directions:
Place brisket, fat-side up, in the bottom of large pot.
Stir in water, coconut milk, tomato paste, fish sauce, curry  and bay leaves.
Bring to a boil and skim off any foam that accumulates.
Stir in onion and carrots.
Bring to a boil; reduce heat to low, cover, and cook for 3 hours, turning once.

Stir in potatoes and cook until potatoes are tender, about 35 minutes.
Transfer beef to a plate; thinly slice across the grain. Ladle potato cabbage mixture into bowls and top with sliced beef.

* I didn't have any tomato paste, so I used ketchup instead.


Stay hungry my friend!