Flying Time
Time flies when you're ... cooking! Or not.
Between working, commuting, cooking, and blogging, it's blogging that loses out. I wonder, in all the hype about blogs, how many people keep blogging beyond the first couple heady months of seeing everything you've written in print? Like cooking for kids, it's hard to find the inspiration day after day.
Speaking of which, we had hamburgers for dinner last night, with Israeli couscous, salad, and chopped carrots. I made a salmon steak on the side for Christine, burnt it, and it was still not cooked enough for her taste. Today, both Simon and I are home with colds, and we had matzoh ball soup and hot dogs. Nothing better than sitting in bed with your son, nursing a cold, eating great food from the deli that reminds you of your grandmother.
Tonight feels like a good night for chili (continuing the meat craving), but I need a recipe that's not so spicy -- that's more meaty and beany than cumin-y. Anyone got some suggestions?
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3 comments:
Sorry, can't have this for dinner tonight, but perhaps tomorrow: I like to make the "red bean chili" recipe from the Goya Foods Web site (www.goya.com, go to recipes, main dishes). The only changes I make are instead of using Adobo, I use one packet of Goya Sazon and one spoonful of Goya Sofrito (both always in my larder anyway). And I don't use cilantro--I don't like it. But it's easy and warm and not spicy. Just use as much chili powder (or just ancho chili powder; very chili-ish, but not hot) as you like. My kids like it; we eat it over chili-mac, with shredded Jack cheese. Leftovers are good on hot dogs or over baked potatoes. Yum.
Sorry about the colds--we can relate.
Nice to read the entry last time from your old friend Richie. He seems like quite a guy.
Stay warm and be well.
--Lisa
P.S. I prefer my salmon very rare, if not raw...
Hi!! I haven't been here in months, thinking you were done for good! I am glad to see your book will be out in May, and even moreso to see that you're blogging again. I thought I'd drop you a link to my favorite crockpot turkey chili recipe from Recipezaar.
http://www.recipezaar.com/59514
I double the recipe, use 1.4 lbs of ground turkey, drain the beans, add a little canned tomato sauce, forego the chilies, and add a bit of cayenne pepper (to taste). You could probably do it vegetarian as well.
My recipe is too late, but for future reference...
Saute one pound ground beef, a chopped onion and green pepper, a clove or two crushed garlic (if you like). Add 32 oz. can of tomatoes and two to four cans (depending on taste) of pinto or kidney beans, a teaspoon salt, 1-2 tsp. chili powder. Simmer, stirring occasionally at least 1/2 hour and up to 4 hrs. I like to add a can of corn at the end. Possibilities for serving: corn chips, cheese, chopped avocados (a favorite), lettuce, salsa, chopped cilantro, sour cream.
I'm glad your blog is back and am looking forward to your new book. Glad you took the time.... Terri
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