Ingredients:
2 oz dried Pasilla chilies
2 medium sweet, yellow onions
½ cup olive oil
12 cloves garlic
4 large portobello mushrooms
½ cup fresh oregano
1-teaspoon salt
1-teaspoon pepper
1-teaspoon dried sage
1-teaspoon cumin
½ teaspoon thyme
4 teaspoons Worcestershire sauce
2 tablespoons grainy mustard
4 cups no-chicken broth
1 lb. carrots
1 lb. baby red potatoes
1 ½ cups bulgur wheat
2 teaspoons Spike gourmet natural seasoning
4- 15oz cans chili beans. (Kidney, pinto and black)
2- 28oz cans chunky tomato sauce
2- 28oz cans diced fire roasted tomatoes
1 green jalapeno
1 red jalapeno
1 cup fresh cilantro
2 green bell peppers
¼ cup BBQ sauce
1 teaspoon Mexican chili powder
1 teaspoon cayenne pepper
1 teaspoon dried oregano
2 additional teaspoons cumin
1 additional teaspoon pepper
1 additional teaspoon salt
1 additional teaspoon Spike
1 lime
Avocado
Grated cheese
Sour cream
Sourdough bread
Prep:
To rehydrate chilies: Remove stem of the pasilla chilies, slice the chili down the side, and remove seeds and veins. Flatten chili. Cover chili with hot water and soak until fleshy. Discard water and set aside.
Heat olive oil in a cast iron skillet over medium heat, add finely diced onions and roughly chopped mushrooms. Sauté until onions become translucent.
Add diced garlic and remove from heat.
Add roughly chopped oregano, salt, pepper, dried sage, cumin, thyme, Worcestershire sauce and mustard to the onion mix and stir well. Set aside.
In a 10-quart pot, add broth, finely diced carrots and diced potatoes. Bring to a boil.
Add bulgur wheat, beans, spike, tomato sauce, diced tomatoes and reduce heat to low.
Stir well, cover, and simmer over low heat for 10-15 minutes stirring occasionally.
To the pot, now add:
finely diced pasilla chilies, diced jalapenos, chopped cilantro, onion/mushroom mix, BBQ sauce, diced green peppers, cumin, salt & pepper, cayenne pepper, chili powder, Spike, dried oregano, and the juice of one lime.
Simmer over low heat for about an hour, stirring frequently.
Remove from heat and let cool. Top with sliced avocado, grated cheese, sour cream and serve with a side of sourdough bread...or whatever sounds good to you!
0 comments so far
1 comments so far
We picked beets, thanks to Janna and Yvonne! I am not sure if you all noticed, but Dennis is the cook of the family. I have a really hard time making toast or anything that requires more than just pulling it out of the fridge. Dennis is just a natural cook, coming up with new things all the time. I definitely can't do that... but I can follow recipes very well! So this week I decided that I wanted to make beet ice cream - we collaborated Dennis made up the recipe and I cooked it! I have to say, I was pretty impressed with my self. It does take quite a long time, but if you are into stuff like green tea ice cream... this will be right up your ally, and it is worth the time...
Ingredients
2 lbs Red Beets, peeled & quartered
2 c Heavy Cream
2 c Milk
3/4 c Sugar
8 Lrg. Egg Yolks
1/4 c Grand Marnier
1/2 tsp Vanilla Extract
Pistachio for garnish
Put the beets through a vegetable juicer, you should have about 2 c of juice. Keep the pulp for later use. (You can also use a blender if you don't have a juicer. Puree the beets in a blender, adding enough water to allow the beets to liquefy. Strain the beets thoroughly. Keep the pulp for later.)
Place the beet juice in a saucepan and reduce over low heat (I used a cast iron skilled for a more uniform heat), it takes about 30 minutes and you should end up with about 1/4 c. Strain the reduced beet juice to remove any residual pulp into a container, cover, and place in the fridge to chill.
Meanwhile, i a saucepan, combine the beet pulp with the cream and milk. Bring to a simmer, cover, remove from heat and let sit for 30 minutes. Strain the liquid to about 3 cups. Return it to the saucepan, add half the sugar and bring to a simmer, stirring to dissolve the sugar.
When ready, put the custard into an ice cream machine, pour in reduced beet juice, Grand Marnier and Vanilla Extract. Mix and freeze for about 30 minutes. Remove the ice cream to a covered container and store in the freezer for at least 2 hours, or up to 2 days.
Sprinkle pistachios over the ice cream.. the salty and creamy flavors together are delicious!
3 comments so far
0 comments so far
1 comments so far