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Posts Tagged ‘peppers’

The words ‘chili’ and ‘simple’ often aren’t used in the same sentence, and I’m sure chili purists would snort at a pot of smoky rich chili that’s ready in less than an hour, but while there can be a steadfast debate over what constitutes true chili- beans, no beans, the type of meat or none at all- chili is one of those subjective words that has as many meanings as there are cooks to pull it together.

I love a pot of chili that develops over time on my stove. The extra deep flavors, the rich tender chunks of beef and the warm smoky aroma that fills my house are one of the things I begin to crave as the daylight grows shorter each Fall. Be that as it may, I also love having something hearty, healthy and quick to pull together and offer to a gnawing stomach. Or a broken soul.

I found this quick chili recipe last year from an Eating Well magazine and it was an instant hit. It comes together so quickly that you might barely have time to bake a pan of cornbread before you are ready to indulge. You need canned beans and enough know-how to chop an onion; most anyone can manage that and yet it just begs for improvisation, for peppers or perhaps corn and some late season zucchini to add heft and health to an already stellar pot.

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Soup. Chili. Stew. Chowder. These words have been ringing in my head this past month as we’ve waved off summer and started our reacquaintance with Autumn. Last year I was happily enmeshed in soup-making and found all sorts of good ideas for a steaming pot. This one is a good -and quick-  option for soup season.

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Quick and Easy Three Bean Chili
Adapted by Kate

1 medium red pepper, cored and diced
1 medium poblano pepper, cored and diced
1 jalapeno pepper, cored and diced (for more heat, use serrano)
1 medium onion, diced
3 cloves garlic, minced
1 15-oz can great northern beans
1 15-oz can black beans
1 15-oz can pinto beans
2 15-oz or 1 28-oz can fire roasted tomatoes
3 T. chili powder
1 T. ground cumin
1-2 T. chipotle chili in adobo, if desired

Drain and rinse all canned beans, set aside. In a medium stockpot, cook onion and all the peppers in oil until soft, about 8-10 minutes. Add in chili powder, cumin and garlic and cook about a minute, stirring continually. Add in tomato and all beans, and two quarts of water. Stir to combine and bring to a boil. Simmer to develop flavors, about 15 minutes. Add in chipotle for more flavor and heat if you wish. Season to taste with salt and pepper, if needed.

Can be topped with diced avocado, cilantro leaves and a wedge of lime. Additional ingredients to add if desired: diced zucchini or frozen corn.

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Jambalaya

2 T. vegetable oil
1 medium onion, chopped
2 bell peppers (1 green, 1 red), chopped
1 jalapeno pepper, seeded and diced
2 cloves garlic, minced
2 links smoked sausage, diced
3 links andouille sausage, diced
2 boneless chicken breasts, cut into bite size pieces
1 ½ c. long grain rice
1 ½ c. tomato sauce, or puree
3 1/2 c. water
2 c. frozen whole kernel corn

Heat oil in large dutch oven or heavy pot with lid. Add the onions, and the green pepper. Cook over medium-high heat, stirring frequently for about 10 minutes, stirring often. Add in the red and jalapeno pepper and sauté for 5 minutes. Reduce heat to medium, add in the garlic and cook until fragrant. Reduce heat to medium low, and cook, stirring occasionally, for 5 minutes.

Meanwhile, in a separate pan, brown the andouille and smoked sausage. Drain off any accumulated fat and add in chicken. Sear and cook until lightly browned, stirring occasionally. Turn off heat. Meat can be slightly underdone at this point; it will cook further with the rice and vegetable mix. Add rice to pepper/onion mixture and stir to coat with oil. Cook, stirring frequently until rice browns slightly, about 5-7 minutes. Add in tomato product and stir to coat. Pour in water, corn and meats, stir to combine. Bring to a boil; reduce heat and simmer 20-25 minutes, or until liquid is gone and rice is cooked

RECIPE NOTES: Feel free to sub any kind of sausage you wish; chorizo would be good in this. I used smoked turkey sausage, along with the andouille and it was very nice. I use uncooked andouille and removed the casings, browning and breaking the meat up in the skillet.

If shrimp is your thing, toss those in as well. Skip the corn if you don’t care for it, or add in some legumes if you want. A 15-oz can of black beans is a nice addition. They can be stirred in at the end and allowed to gently warm.

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Summer Garden Tortellini

From Gourmet magazine, August 2007
1# cheese filled tortellini
1 clove garlic, minced
3 oz thinly sliced prosciutto
2 ½ c. corn kernels
1 red pepper, cored and diced**
2-3 large tomatoes, peeled and diced
2-4 T. cooked wheat berries** (optional, I thought they would add to the healthy oomph)
½ c. shredded spinach**
¼ c. chopped basil
Salt and pepper

Cook tortellini according to package directions. Drain and reserve about ½ c. pasta cooking water. Saute pepper over medium heat in 2 T. of butter until soft, add prosciutto, garlic and corn and cook 4-5 minutes, stirring occasionally. Combine with tomatoes in large bowl and add cooked, drained tortellini, wheatberries, spinach and basil. Stir gently to combine, adding some pasta water if needed. Add in shredded parmesan cheese, salt and pepper to taste.

Recipe Notes: The items with the two stars (**) are items I added to the recipe myself. I know very few people who keep cooked wheatberries on hand; they are not an essential to this recipe so don’t worry about them. The spinach was a really tasty addition, and the pepper is a favorite of mine- hardly any vegetable dish gets made in my house without a pretty colored pepper.

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Calabacitas con Crema

From Tasting Spoons blog
Source: Rick Bayless, restaurateur, from his book Authentic Mexican
Servings: 8
1 lb zucchini — (about four small)
1 1/2 cups corn kernels, fresh if possible
1/2 whole onion — thinly sliced
2/3 cup heavy cream (or use fat-free half and half) – optional
1 whole poblano pepper — roasted, seeded, peeled and cut in thin strips
1 tsp salt
1 Tb butter
1 Tb vegetable oil — or vegetable oil
1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.

2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.

Recipe Notes: I recommend some fresh squeezed lime juice and perhaps a shake or two of chili powder just for notching up the flavor. Sour cream was my ‘crema’ of choice today and it was delicious. I did not use onion and didn’t miss it; it’s not my fave so please, if it’s yours, put it in. I used two poblano peppers, two ears of corn and three zucchini for this.

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