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September 27, 2008

EC's NON-Vegetarian Red "White" Chili


I love whipping up a batch of my Non-Vegetarian Red "White" Chili! That's right, mine isn't a white sauce, as many white chili's are. It is red in color, looks just like regular chili, and in fact is a lot like my Vegetarian Red White Chili (recipe below).

The "white" refers to the fact that ...
1. There are absolutely no tomatoes in it - at all
2. I use "white" meats such as chicken and turkey (usually both)
3. I use only white beans - such as butter, cannellini, northern, lentils, garbanzo, even hominy - but never any kidney beans.
4. I literally use an entire garden of veggies in mine! Literally!! Anything and everything in the pot - except tomatoes or potatoes!

The red color comes from the chili powder and other flavorings and chili spices I use.

Wanna watch? ... Hope so!! ... EC

First - the produce!


I did warn you, didn't I?!

Ingredients:
A Pasillo chili, diced small
(or Pablano, or whatever mild chili pepper you like -
I just stay away from the really spicy ones like Jalapeno 'cuz
this recipe turns out spicy enough, trust me!)
About 6 Anneheim chilies, diced small
2 cans roasted green chilies, undrained
4-5 regular onions, diced small
1-2 red onions, diced small
About 12 carrots, diced small (or shredded)
One entire head (yes head - not clove!) of garlic
(roasted, of course, then mushed into a paste!)
3-4 zucchini's, chopped (not as small as everything else)
About 3 cans navy beans, undrained
2 cans butter beans, undrained
1 LARGE can hominy, undrained
2 cans whole-kernel corn, undrained
1 yellow pepper, diced small
1 red pepper, diced small
1 green pepper, diced small
3-5 stalks celery, diced small
1/4 cup honey,
1/4 cup molasses,
Worcestershire sauce
(easier to spell than to say!)
(and who knows how much! -
just keep adding until it tastes right to you!),
Liquid Smoke
(again - do the taste thang!),
Chili seasonings
(I used the entire pkg Mexican chili seasoning
shown in the picture above) ... plus:
Additional chili powder, cumin & oregano
(to taste - of course!)
Chicken stock (2 boxes),
Vegetable stock (1 box),
1 bottle of beer.
About 2 pounds EACH boneless/skinless chicken breasts
AND turkey breasts,
Plus 1 pound ground turkey

Wow - that is one HECK of a lot of chopping! Luckily I have a wonderful utensil which I love and it always saves the day for me! Would you believe all that chopping only took me 20 minutes - tops? If you'd like more info or availability contact me at: pjsgifts@msn.com
Process:
Trim the breasts and cut into bite sized pieces. Sautee all, plus the ground turkey, with the onions (in a very large skillet - of course!). Drain, then add with everything else to a HUGE pot (or several not so huge pots)! Bring to a boil, then slow simmer for as long as you like (or can stand to - before digging in!).

This chili will first present your palate with the heat of the spices, and then with a slight hint and aftertaste of sweetness!

WOW! Now then - what pot is big enough to hold all of this? Well, don't know what you have on hand, but the only thing we have is our trusty 18 quart table-top portable roasting oven!



Yep - 18 quarts! ...



It is old, very much loved, and (as you can tell) is used an awful lot (outside is stained permanently, but the inside still cleans up nicely) ...

And now for the finished product ... who would like a steaming bowl full of chunky, yummy, home-made goodness? Maybe served with some fresh made biscuits and butter, or how about some corn bread and honey? ...


September 21, 2008

EC's Vegetarian Red "White" Chili

Ummmm - ummmm Good! I've been told to call mine "Red White" chili because it can't, technically, be called "white" chili since the color (due to spices and flavorings I use) comes out red. So here's my "Red White" chili - vegetarian version (non-vegetarian version is above) - Enjoy! ... EC

INGREDIENTS:
· 12-16 ozs. canned northern beans, pinto beans, canellini beans - undrained (any white bean of preference - can even mix them!)
· 12-16 ozs. canned lentils - undrained (white if you can find them, otherwise brown works too)
· 12-16 ozs. of quick-cooking white hominy
· Roughly 12-14 cups strong vegetable stock - or water flavored with "chicken like" vegetarian boullion (this is entirely based on personal thickness preferences - add more liquid if you prefer it more like soup rather than stew).
· 28-30 ozs. extra-firm tofu, cut into 1/4" (or small bite-sized) cubes
· 1/4 - 1/2 cup olive oil
· 2 cups chopped onion (I like to mix sweet Spanish w/pungent red onions)
· 2 cups chopped or grated carrots
· 2 cups chopped zucchini
· 2 cups chopped mushrooms
· 6 garlic cloves, finely minced (Or better yet: drizzle w/olive oil and bake in low oven for about 1 hour, then just mash, for great, sweet roasted garlic flavor!)
· 1 jar of roasted peppers, diced (or just roast your own!). Can just dice 1 red and 1 green bell pepper, if preferred.
· 1 cup finely chopped celery
· 1-2 pablano chili peppers, seeded and finely diced (depending on the heat of the chilis - it can vary widely. Jalapeno chilis can also be used, or even Chipotle chilis, but I happen to like Pablano chilis).
· 8-16 ozs whole kernel corn - fresh, frozen or canned (not thawed if frozen, or drained if canned)
· 4 teaspoons ground cumin
· 1-2 teaspoons ground cayenne pepper
· 1/2 - 1 teaspoon hot sauce
· 1/2 - 1 teaspoon dried oregano
· 1 teaspoons sea salt
· 2 - 4 teaspoons white pepper (black pepper can be used too)
· 5 teaspoons chili powder
· 1 tablespoon molasses
· 1 tablespoon honey
· 1 tablespoon balsamic vinegar (or any kind of vinegar), or lemon juice if preferred
· 1 - 2 squares dark chocolate, or 1 - 2 tablespoons cocoa powder
· Worcestershire Sauce or Liquid Smoke, to taste
· 3 (10 ounce) cans green chiles (chop these up really fine, either by hand or a food processor, or they will be "stemmy". If you like spicier chili, do not drain)

PROCESS:

Start by slightly heating the olive oil in a large saute pan (if you prefer to mix olive oil with butter, this works too). Add onions, cook and stir until "sweated" (softened) and slightly translucent. Add diced tofu, continue cooking until tofu has had a chance to absorb the onion and olive oil flavors and is slightly browned. Do not overcook the tofu.

In a very large stock pot (for over the stove) or crock pot (for slow, all day counter top cooking), add the vegetable stock, beans, lentils, hominy, onions and tofu, vegetables and roasted garlic, spices, molasses, honey, vinegar (or lemon juice), chocolate (or cocoa), Worcestershire sauce or Liquid Smoke, and green chilies. Stir to mix well, adding more water or stock if needed (can also add 1 can or bottle of beer, if desired). After about 1 hour, taste and adjust spices if necessary. Simmer for as long as desired - I usually prepare mine on the lowest setting of my crock pot and let "stew" for at least 8 hours. (Hint: This dish often tastes better the next day!)

Depending on texture preference, part or all of the stew can be blended into a smooth consistency and then re-added to the pot. This brings a creamier texture to the dish. More rustic / chunkier tastebuds might prefer to skip any blending.

This can be eaten alone, or it can be served over rice, potatoes or noodles.