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Posted on » by Michael » Theme:

Red bean Vegetarian Chili stuffed in Red Bell Pepper

  • Author: Cookie and Kate (for chili)
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 4 to 6 servings
  • Category: Chili
  • Cuisine: American

This chili probably made enough for 6 huge peppers, I doubled it and had a ton of extra.

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is gluten free as written (just be sure your garnishes are also gluten free), and vegan (unless you top it with dairy products like sour cream or cheese). Recipe yields 4 large or 6 moderate servings of chili.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 large red bell pepper, chopped
  • 2 medium carrots, chopped
  • 2 ribs celery, chopped
  • 1/2 teaspoon salt, divided
  • 4 cloves garlic, pressed or minced
  • 2 tablespoons chili powder*
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika*
  • 1 teaspoon dried oregano
  • 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 can (15 ounces) pinto beans, rinsed and drained (I used red beans instead)
  • 2 cups vegetable broth or water
  • 1 bay leaf
  • 2 tablespoons chopped fresh cilantro, plus more for garnishing
  • 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  • Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.

INSTRUCTIONS

  1. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.how to make vegetarian chili
  2. Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  3. Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.
  4. For the best texture and flavor, transfer 1 1/2 cups of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  5. Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added 1/4 teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days (I haven’t tried, but I bet it would freeze well, too).

The best vegetarian chili - so easy to make with basic ingredients! cookieandkate.com

NOTES

Recipes consulted during the making of this recipe: vegetarian chili with winter vegetables (The New York Times), vegetarian chili (Saveur) and winter vegetable chili (Food and Wine). 
This is very good chili

  1. Slice the tops off peppers and remove seeds. and white pith
    Slice thin layer off the bottom to help them stand up straight. (if necessary)
    Scoop chili mixture into peppers.
    Stand peppers in a glass baking dish. replace top on peppers
  2. Cover with foil and bake at 375 degrees for 40 minutes.
  3. Remove foil and sprinkle cheese (I used pepper jack cheese) then bake for another 5-10 minutes until cheese is starting to brown
  4. Sprinkle with cilantro

 

Posted on » by Michael » Theme:

Oyakodon (Chicken & Egg Bowl)

Oyakodon (Chicken & Egg Bowl) 親子丼 | Easy Japanese Recipes at JustOneCookbook.com
Print
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course: Main Course
Servings: 2
Ingredients
  • 2 boneless skinless chicken thighs
  • ½ onion
  • 2 large eggs
Seasonings (ample amount – do not need to use all): (I used all)
To serve:
Instructions
  1. Gather all the ingredients.
    Oyakodon Ingredients
  2. Combine dashi, mirin, sake, soy sauce in a bowl or a liquid measuring cup.
    Oyakodon 1
  3. Add sugar and mix all together until sugar is dissolved.
    Oyakodon 2
  4. Thinly slice the onion and chop mitsuba (or green onion). Beat one egg in a small bowl (you will need to beat another egg when you work on the second batch).
    Oyakodon 3
  5. Slice the chicken thigh diagonally and cut into 1.5″ (4 cm) pieces. I recommend using “sogigiri” cutting technique so the chicken will be equal thickness and create more surface area for fast cooking.
    Oyakodon 4
  6. We make one serving at a time using a small frying pan. Divide all the ingredients in half. Add half of the onion in a single layer.  Pour roughly 1/3 to ½ of the seasonings mixture (depending on the size of your frying pan, the amount may vary). You will need just enough sauce to cover the onion and chicken.
    Oyakodon 5

  7. Add half of the chicken on top of the onion. Make sure the onion and chicken are evenly distributed.  Turn on the heat to medium heat and bring to a boil.

    Oyakodon 6

  8. Once boiling, lower the heat to medium low heat. Skim off any foam or scum if you see any. Cover and cook for about 5 minutes or until chicken is no longer pink.

    Oyakodon 7

  9. Slowly and evenly drizzle the beaten egg over the chicken and onion. Cook covered on medium low heat until the egg is done to your liking. Usually Oyakdon in Japan is served with almost set but runny egg.

    Oyakodon 8
  10. Add the mitsuba (or green onion) right before removing from the heat. Pour the chicken and egg on top of steamed rice and drizzle desired amount of remaining sauce.
    Oyakodon 9

 

Posted on » by Dino » Theme:

Soba-Cha Pudding (Roasted-Buckwheat Custard)

These egg custards are rich and dense, with a silky-smooth texture. The secret ingredient is Japanese roasted-buckwheat tea (called soba-cha). Somewhat similar to chestnuts, the buckwheat adds a deeply nutty, toasted flavor that pairs beautifully with the lightly sweet dairy in the custards.

Recipe courtesy of Serious Eats.

Yield: Serves 4
Active time: 30 minutes
Total time: 5 hours 30 minutes

Ingredients

  • 12 ounces heavy cream (1 ½ cups; 355ml), plus more as needed
  • 1 ½ ounces soba-cha, or roasted-buckwheat tea (¼cup; 45g), plus more for garnish (see note)
  • Pinch kosher salt
  • 6 large egg yolks (about 4 ounces; 115g)
  • 3 ounces sugar (7 tablespoons; 85g)
  • Whipped cream, for garnish

Special Tools

  • 4 (4- or 6-ounce) ramekins
  • fine-mesh strainer
  • flexible rubber or silicone spatula
  • instant-read thermometer

Directions

  1. Preheat oven to 300°F (150°C). Bring a kettle of water to a boil. In a medium saucier or saucepan, combine cream with soba-cha and bring to a bare simmer over medium heat, stirring and scraping the bottom and sides frequently with a rubber or silicone spatula to prevent scorching. Remove from heat and let steep for 5 minutes.
  2. Fine-strain infused cream into a heatproof measuring cup, pressing down on soba-cha to extract as much liquid as possible. Discard soba-cha. Add enough fresh cream to infused cream to top it up to 1 1/2 cups total. Season with a scant pinch of salt.
  3. In a clean medium saucier or saucepan (you can also use the same one from step 1, as long as it has cooled sufficiently that it won’t cook the yolks), whisk egg yolks with sugar, then pour hot infused cream into egg yolk mixture while whisking constantly. Set over medium-low heat and cook, stirring and scraping bottom and sides of pot with a rubber or silicone spatula, until custard registers 140°F (60°C) on an instant-read thermometer. Remove from heat.
  4. Fine-strain custard, then divide into ramekins and set ramekins in a baking dish. Cover baking dish with aluminum foil, leaving a small opening in the foil, and transfer to oven. Pour prepared boiling water into baking dish, being careful not to splash it into ramekins, until water comes about 3/4 of the way up the ramekin sides. Seal foil and bake custards until just set, 30 to 45 minutes.
  5. Carefully remove baking dish from oven, making sure not to slosh water, and let custards cool in water bath for about 1 hour. Remove ramekins from water bath, cover with plastic, and refrigerate until fully chilled, at least 3 hours.
  6. Custards can be refrigerated for up to 5 days. To serve, top with whipped cream and garnish with a few stray roasted buckwheat seeds.