13th April 2009

    Ancho White Bean Chili

    anchowhitebeanchili

    Everyone loves chili! (Right?) This vegetarian chili is from Great Bowls of Fire: The World’s Spiciest Soups, Chilies, Stews, and Hot Pots by Jay Solomon. It came together really quickly, and Abbie’s cornbread was a perfect accompaniment. The spice level was just right — not too hot, but definitely present.


    It’s been a few weeks since we actually sat down to eat this meal, so I have no memory of what was actually said.

    Rather, this:

    Chris, Lisa, Thad, and Abbie said:

    Yum, This is delicious, Could you pass the cornbread, Thank you, No problem, This isn’t very spicy, I like it, As do I, Thanks for making mine without cilantro, I love cilantro, I love corn, Good job on the cornbread, Are there any leftovers, No.

    Ancho White Bean Chili
    2 dried New Mexico chilies, seeded
    1 cup simmering water
    1 tbsp olive oil
    1 large yellow onion, diced
    1 orange bell pepper, seeded and diced
    1 medium zucchini, diced
    1 large carrot, diced
    3 large cloves garlic, minced
    1 28-oz can fire-roasted plum tomatoes
    1 15-oz can corn kernels, drained
    1 15-oz can white kidney beans, drained
    2 tbsp fresh parsley, chopped
    1 tbsp oregano
    2 tsp ground cumin
    2 tsp chili powder
    1/2 tsp black pepper
    1/2 tsp salt

    chopped fresh cilantro, to garnish

    In a dry skillet over medium heat, toast the dried chilies for about 2 minutes, shaking as they cook. Remove from the heat and cover with 1 cup of simmering water, then soak for 15-20 minutes. Place the chilies in a blender with 1/2 cup of the water and puree for 5 seconds. Scrape into a small bowl.
    In a dutch oven, heat the oil over medium heat. Add the onion, bell pepper, zucchini, carrot, and garlic, and cook for six minutes. Add the remaining ingredients and the pureed chilies and bring to a simmer. Cook for 15 minutes over medium-low heat, stirring occasionally.
    Remove from the heat and let stand 5-10 minutes before serving. Top with the cilantro.

    6 Servings

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    posted in Great Bowls of Fire, Main Dishes, Soups and Stews | 2 Comments

    14th November 2008

    Chinese Egg Noodle and Shiitake-Ginger Soup

    This strong-flavored soup is adapted from a recipe in Great Bowls of Fire. The original recipe called for ramen-style noodles, but we used chinese egg noodles and it came out great. The shiitakes and mushroom broth make this a shroom-tastic meal for this time of year. Veggie-licious!

    Lisa says:

    I heart mushrooms.

    Chris says:

    And you heart vegetables.

    Lisa says:

    Well now you know why I made this.

    Chris says:

    This is probably the darkest broth we’ve had in a long time.

    Lisa says:

    That’s mostly from the mushroom broth — it was darker than the chicken or veggie broths we usually use.

    Chris says:

    I’m a big fan — and the cornstarch at the end thickened it up nicely. A pretty filling meal!

    Noodle and Shiitake-Ginger Soup
    5 oz chinese egg noodles
    1 tbsp peanut oil
    1/4 lb shiitake mushrooms, sliced
    2 carrots, thinly sliced at an angle
    1 red bell pepper, seeded and sliced into strips
    1 tbsp minced ginger root
    2 cups sliced bok choy leaves
    4 cups mushroom broth
    1 8-oz can sliced water chestnuts, drained
    1/4 lb extra-firm tofu, diced
    3 tbsp soy sauce
    2 tsp sesame oil
    4 tsp Szechuan sauce
    1 1/2 tbsp cornstarch

    Cook the noodles according to the package directions until al dente and set aside.
    In a large saucepan, heat the oil. Add the mushrooms, carrots, bell pepper, and ginger and cook for 7 minutes over medium heat, stirring. Add the bok choy and cook for 3 minutes more. Stir in the broth, water chestnuts, tofu, soy sauce, sesame oil, and Szechuan sauce and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally.
    In a small bowl, whisk together the cornstarch and 1 1/2 tbsp cold water. Whisk the mixture into the soup and cook for 3 more minutes over low heat.
    Use tongs to place the noodles in 4 soup bowls. Ladle the soup over the top and serve.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes | 2 Comments

    22nd May 2008

    Red Curry Beef and Mushrooms

    A new recipe from Great Bowls of Fire for us tonight — this one was nice and spicy! Thin strips of beef are stir-fried with peppers, mushrooms, and snap peas, and drowned in a sauce of coconut milk, chicken broth, and soy sauce. Filling and delicious!

    Chris says:

    Whoa — this is spicier than I was expecting!

    Lisa says:

    Don’t be a baby… it’s a lot less intense with the rice.

    Chris says:

    Hey, I’m the one who likes spicy, remember? I just meant I had my chili sauce at the ready and don’t think I’ll need to add as much as usual.

    Lisa says:

    While you’ve been jibber-jabbing about spicy foods, I’ve been enjoying my dinner.. mmm, so good! I love the coconut milk flavor.

    Chris says:

    Agreed. If this dinner was a song by Kansas, it’d be “Curry on Wayward Son”.

    Lisa says:

    So, I’ve learned to live with your puns, but what the heck does that even mean?

    Chris says:

    No clue. Okay, I’m going to finish eating this deliciousness.

    Red Curry Beef and Mushrooms
    1 tbsp peanut oil
    1 lb top round
    1 red bell pepper, seeded and cut into slivers
    8 oz cremini mushrooms, sliced
    2 tsp minced ginger root
    3 cloves garlic, minced
    3 tsp red curry paste
    1 cup low-fat coconut milk
    1 cup chicken broth
    1/2 lb. snow peas, halved
    3 tbsp low-sodium soy sauce
    1 tsp ground cumin
    1 tsp ground coriander
    1 tbsp cornstarch
    10 basil leaves, cut into strips
    4 cups cooked Jasmine rice

    In a large wok, heat the oil over medium-high heat. Add the beef and stir-fry until browned, 4-6 minutes. Remove from the pan and set aside, keeping warm.
    In the same wok, add the bell pepper and mushrooms and stir-fry over medium heat for 5 minutes. Add the ginger and garlic and stir-fry for 2 minutes. Add the beef and curry paste and stir-fry for 2 minutes more. Stir in the coconut milk, broth, snow peas, soy sauce, cumin, and coriander and bring to a gentle simmer over medium heat. Cook, stirring, for about 5 minutes.
    Meanwhile, in a small mixing bowl, combine the cornstarch with 1 tbsp water. Whisk into the curry sauce and cook, stirring, for 1 minute. Stir in the basil leaves and serve over rice.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes, Thai | 1 Comment

    2nd January 2008

    Locro Chicken


    This stew I made from Great Bowls of Fire turned out more like a pilaf dish with all the rice; the flavors were pretty good, and it was nice to have butternut squash in a dish other than soup or baked in the oven. The chicken, tomatoes, garlic, peppers, and onions made for a nice combination with the rice and squash.

    Chris says:

    You’re gonna love the portion sizes here — chalk up another one for Great Bowls of Fire!

    Lisa says:

    Wow, this is only four servings?? It’s so much food! How many “peppers” is this on the heat index?

    Chris says:

    The book claims two, but it’s not nearly that spicy…

    Lisa says:

    Nope, it’s not… I love th — I mean, I [heart] the squash.

    Chris says:

    Thanks for keeping the theme alive.

    Locro Chicken
    ————-
    1 tbsp canola oil
    1 medium yellow onion, diced
    1 red bell pepper, seeded and diced
    4 cloves garlic, minced
    2 jalapeƱo peppers, seeded and minced
    1 14-oz can stewed tomatoes
    3/4 lb boneless skinless chicken breast, diced
    1 tbsp paprika
    1 tbsp dried oregano
    1 tsp salt
    1/2 tsp black pepper
    3 1/2 cups chicken broth
    2 cups peeled, diced butternut squash
    1 1/2 cups long-grain white rice
    4 scallions, chopped

    In a large saucepan, heat the oil over medium heat. Add the onion, bell pepper, garlic, and jalapeƱos and cook for 5 minutes, stirring occasionally. Add in the chicken, tomatoes, and all the spices, and cook for an additional 5 minutes. Stir in the broth, squash, and rice and bring to a simmer. Cover and cook about 20 minutes, still over medium heat, or until the squash and rice are tender.
    Remove from the heat and let stand 5 minutes. Fluff the rice and serve in wide bowls.

    4 Servings

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    posted in Great Bowls of Fire, Main Dishes | 3 Comments

    31st October 2007

    Javanese Chicken Soup


    I’ve been waiting for a co-worker (this means you, Walt) to set me up with some delicious Indonesian recipes but got impatient, so we adapted the following from a recipe in the old standby, Great Bowls of Fire. I’m not sure how close it is to traditional recipes, but we both really enjoyed this soup flavored with lime, coconut milk, peanut butter, and ginger.

    Chris says:

    Oooh, I love this. Not at all similar to the other soups and stews we’ve made from GBOF.

    Lisa says:

    It’s definitely different — I can really taste all the different flavors: the salty, the sweet, the spicy… you don’t need to add anything! It’s deceptively rich, too. So good!

    Chris says:

    If this is anywhere close to “real” Indonesian, sign me up!

    Javanese Chicken Soup
    ———————
    2 tbsp peanut oil
    1/2 lb boneless chicken breast, diced
    1 yellow onion, diced
    2 large cloves garlic, minced
    1 tbsp ginger root, minced
    4 cups chicken broth
    1 cup snow peas
    1 tsp ground cumin
    1 tsp ground coriander
    1/4 cup canned light coconut milk
    1/4 cup chunky peanut butter
    1/4 cup kecap manis
    Juice of 2 limes
    2 tsp sambal
    2 whole scallions, chopped
    1.75 oz cellophane noodles

    In a large skillet, heat 1 tbsp of the oil over medium-high heat. Add the chicken and cook until slightly browned and fully cooked, about 7 minutes. Set aside.
    In a medium saucepan, heat the other tbsp of oil over medium heat. Add the onion, garlic, and ginger, and cook, stirring for 3 minutes. Add the chicken broth, snow peas, cumin, coriander, and cooked chicken and bring to a simmer. Cook for 10 minutes over medium heat, stirring occasionally. Add the coconut milk, peanut butter, kecap manis, lime juice, sambal, and scallions and bring to a simmer.
    Stir the noodles into the soup and continue to cook for 5 minutes.
    Ladle into bowls and serve with additional scallions and sambal.

    6 Servings

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    posted in Great Bowls of Fire, Indonesian, Main Dishes | 7 Comments


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