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I have a chili recipe also:

Brown and drain 3 lbs ground beef (or use diced up left over grilled hamburgers)
Add to a pot:
2 large can petite diced tomatoes
large can crushed tomatoes
chili powder, salt, and dehydrated onions to taste
ground beef
water if needed
bring it to a boil
add some small pasta (orzo or something similar)
add diced green, red, and yellow peppers (Kroger has all three, plus onions, in a bag in the frozen section

add
1 can kidney beans
1 can black beans
1 can chick peas or navy beans

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Cobra (the car, not the poisonous reptile)
all scripture is NRSV unless otherwise noted

That one sounds good too!!! YUMMY!!! Maybe I should break this off and we can have a chili thread

I must admit I have never used a recipe per se....next time I make chili I'll have my budding chef (the middle one 10 years old) write down what I do and how much I add.

The main thing I've changed over the years is to use ground turkey instead of beef (much healthier)

Cobra, why do you choose to use dehydrated onions instead of fresh ones?

Jennifer

As a mother and a busy cybershepherd, that should be obvious. They come in a big jar with holes in the lid and it is a lot faster to dump some in than cut them up. It's fast. The frozen Kroger bag of sliced red, yellow, and green peppers (with onions) help too. I don't even have to get out the cutting board to make chili.

My chili is very fast to make. Especially if there are leftover hamburgers from yesterday's grilling.

I also make a huge batch, pour it boiling into jars with seals, and close 'em up. After the lids pop down I can keep it in the frig for months. Or I can take it to work. The young engineers who work for me really like it when I bring in jars of chili or brunswick stew to share.

If you want healthy, I can describe Italian Lentil and Brown Rice Soup.

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Cobra (the car, not the poisonous reptile)
all scripture is NRSV unless otherwise noted

roflol oh my goodness that is SOOOOOOOOOO funny (i really need to import different and better smilies) anyway

I only "cook" and do my food prep once a month. My freezer and my vacuum sealer are my tools that I can't live without And that means I get to go to a REAL restaurant once a month (something not mcdonalds ro chik-fil-a

How can you get chili made with only 3 cans of beans, and 3 lbs of meat to last that long???

I usually use 5 lbs of meat, 6 cans of beans, a couple of onions and a bunch of peppers and it STILL only lasts my horde about 3 days hehehe

Jennifer

Oh yeah. I forgot to mention the garlic. I usually "wing-it" when it comes to cooking. I just put in what sounds good, and don't use a recipe.

I remember the days when I could buy dehydrated onion and process food. Here it goes straight from the farm to the market. Also usually sold by the kilogram, but you can buy in smaller quantities, although we didn't think to ask for that the first time we bought garlic. The great thing is that everything is very fresh, the fruit is all picked when ripe, or within a day or two, rather than months before, so it is wonderful!

One other thing, we just came upon a recipe (for pizza sauce) that calls for red wine. Zanzibar is a very Muslim island (it is very hard to buy anything alcoholic). Does anyone have any good substitutions? (I'm expecting something from the tea-totallers out there)

Thanks;

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Rev. David Lewis
"Knowledge is power. Power corrupts. Study hard. Be evil" (on a bumper sticker)
It's all in how you interpret it.

I would think in pizza sauce grape jelly would actually work pretty well.

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Marv
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Two ways:
1) All but one, my kids are out of the house. And the one left is dieting.
2) I keep several kinds of soup available at any time. Now I have brunswick stew, chili, 17 bean, vegetable beef (heavy on the okra), and split pea & ham in the frig. Often I have jambalya or Italian lentil or beef barley mushroom or seafood gumbo too.

Another time saving hint: Golden Corral and other buffets sell takeout by the pound. Picking up a pound of pot roast on the way home makes vegetable beef soup or beef barley a quick fix.

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Cobra (the car, not the poisonous reptile)
all scripture is NRSV unless otherwise noted

At least I think you were kidding... I hope so. Grape jelly in pizza sauce???

_________________
Rev. David Lewis
"Knowledge is power. Power corrupts. Study hard. Be evil" (on a bumper sticker)
It's all in how you interpret it.

apple butter sounds better for pizza sauce.

_________________
Cobra (the car, not the poisonous reptile)
all scripture is NRSV unless otherwise noted

(we really need a smiley that is about to be "sick") You do realize that I am talking about that red stuff that you put on pizza...tomatoes, oregano...just like Mama used to make...that stuff???

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Rev. David Lewis
"Knowledge is power. Power corrupts. Study hard. Be evil" (on a bumper sticker)
It's all in how you interpret it.

The lunch buffet at the local Pizza Hut has Pizzert, with cherry topped pizzas and apple cinnamon pizzas.

_________________
Cobra (the car, not the poisonous reptile)
all scripture is NRSV unless otherwise noted

Garlic ones were good here. Somewhere tried one topped with potatoe - seemed a carb overkill to me - but the family liked it. An excuse to add sour cream, I suspect.

Rev Lewis asked for a substitute for wine in tomatoe type bases - fruit juice, maybe red current or something similar ought to work, if you want a substitute for a sweeter wine. Whereas a touch of vinegar might give the tartness that a dry red wine would add.

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Avid Reader

“Lord, in my zeal for love of truth, let me not forget the truth about love.” - Thomas Aquinas
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One rather large restaurant chain has grape jelly as their secret ingredient in their spaghetti sauce. No reason you can't have some instead of wine in a pizza sauce.

What you find is people like the grape flavor and most people like some sweetness as well. Try it but don't get carried away with the amount, limiting factor is the sugar, you'll be surprised how well it works.

_________________
Marv
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Well the whole grape jelly thing intrigues me now. The question is...concord or not???? Hmmm. I think I will just see what I can find at the local Kwality Supermarket. Thanks for the tip...I might just give it a try.

_________________
Rev. David Lewis
"Knowledge is power. Power corrupts. Study hard. Be evil" (on a bumper sticker)
It's all in how you interpret it.

To get back to the topic at hand. This is a new favorite of mine. A little pricey (but you asked for "gourmet"). A recipe for Zanzibari Pilau

Ingredients

* one-half teaspoon cumin seeds
* one-half teaspoon whole black peppercorns
* several whole cloves ("cloves" not "cloves of garlic")
* one cinnamon stick (or a few pinches ground cinnamon)
* a few cardamom pods (or a few pinches ground cardamom)
* oil for frying
* several cloves of garlic
* two teaspoons fresh ginger
* three cups of rice (uncooked)
* two to four onions, chopped
* one to two pounds of meat (beef, chicken, mutton, fish, shrimp, or prawns), cut into bite-sized pieces
* two to four potatoes, peeled and cut into quarters
* one cup raisins (optional)

Method

* Cook the meat with salt and spices until when it is tender. Combine cumin, peppercorns, cloves, cinnamon and cardamom in a teacup, cover with warm water, stir, and set aside. (Cooking tip: The spices can be tied up in a small sack, like a tea bag, or can be put into a tea infuser before being placed in the warm water. This avoids having whole spices in the dish when it is served.)
* Pound the garlic and ginger together and set aside. Wash the rice, drain, and set aside.
* Heat oil in deep pot. Fry onions and potatoes until brown. Stir and remove some of the oil to reduce cholesterol. Add garlic and ginger. Continue stirring and frying until the flavors have mixed -- it should develop a nice aroma.
* Add the meat, stir and cook over high heat until meat is browned on the outside. Reduce heat and simmer for a few minutes. Remove the meat and potatoes, and set them aside. Add boiling water and the rice. Stir it thoroughly and add the watering spices. Stir. Wait five minutes. Cover and simmer for a few minutes. Stir occasionally.
* Check every few minutes to see if more water is needed and add water (or broth) as necessary. Stir as liquid is added. After ten minutes add the potatoes (and/or the optional raisins) and the meat and onions. Keep covered, keep checking, and add water if bottom of pot is dry. Continue cooking over low heat for ten more minutes.
* Remove pot from stove, keep covered. Place entire pot in warm oven for an additional ten to twenty minutes. All moisture should be absorbed by rice and potatoes should be tender. Serve hot.

_________________
Rev. David Lewis
"Knowledge is power. Power corrupts. Study hard. Be evil" (on a bumper sticker)
It's all in how you interpret it.