Tag Archives: chili

And… We’re Back

5 Jun

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There are many reasons I can provide for my lack of stories, pictures, recipes, and overall blog-o-sphere absence.  Like:

  • My students took over the classroom and forced 5 hours of homework a night on me for retaliation of years of self-diagnosed assignment abuse.
  • The computer broke only when I tried to blog.  It was the weirdest thing.
  • I got a new camera and the user instructions were in Swahili.
  • My left foot hurt.
  • Oregon, just simply, ran out of food!
  • We won the lottery and spent the last 6 months in Tuscan wine caves (it was like the beer cask scene from the movie, “Strange Brew”)
  • My dog ate my computer.

Can you tell I work in a middle school?

While I could keep going (and going) with absurd excuses, to be perfectly honest, time, life, and my pre-teen educational environment have taken over.

Every morning, the baby robin’s nest next door croons beautiful give-me-worms melodies – sounding more like a scene from “Cinderella” than real-life nature – making it a struggle to put on clothes and shoes and make-up and face the day.  Even though Rob and I are generally in bed by 9:00 at night, we would much rather spend the next 2 ½ days lying in bed, listening to the birds, and enjoying the last gorgeous Spring the state of Oregon has to offer us.

That is right, as the Coast Guard’s bell tolls, we are leaving this emerald wonderland and are bound for the converse of cold and dampness: Jacksonville, Florida.  Thus, our days have been filled with house hunting, house buying, paperwork, paperwork, decorating, wondering, movers, packers, plans, plans, plans, and inventory.  All on top of our current respective daily careers, of course.

Let’s take a jaunt back 3 years ago, shall we?  The belly-aching was insurmountable moving from sunny Southern California to cold, gray Oregon.  But like moss on the north side of a tree, Oregon and stuck to me and engulfed me with a soft, squidgy, comforting – albeit a bit damp – hug.  I love this place!  Now we have to leave.  Remember the berries?  Oh, so many berries?  And the fish – the cold Pacific water fish is unbelievable.  And the greens.  Grassy, earthy greens that even the freshest grocery store products can’t prove justice.  While I might not miss 30 straight days of rain in March, I will miss almost everything else.

But on to the next challenge: life in Florida.  Jacksonville, Florida, no less, close to the border of Georgia and true to traditional Southern roots.  Can this Southwest, SoCal, Pacific Northwest, Scandi of a girl be transformed into a Southern Belle, AND find roots in new agriculture?  Well, even a blind hog finds an acorn every now and then.

But until then, we are going through our pantry, freezer, and fridge and coming up with some great use-them-all-up dishes.  One of which was my enchilada green salad.

After a week (yes, a week) of this year’s Cinco de Mayo celebrations (seriously. good. food.), one is, shall I say (in a polite and correct oration), no longer craving the heavy, cheesy, spicy goodness that is Mexican food.  But what to do with all the extra homemade enchilada sauce?  Sweet, tangy, smoky and real, to sit in the back of the fridge it was not its fortunes fate.

So to alleviate the too-many-beans bloat, and keep the fresh enchilada sauce alive and well, the Enchilada Green Salad was born.  Light, green, crunchy, fresh, with the hint of smoke and creaminess, combined with a subtly onion brightness.  It was simply divine.

As life will continue to keep me crazy at the moment, I found it best to return to my blog roots, deeply seeded in food, fun, and stories.  But for now, please be patient with me, and revisit the last few years of Oregon recipes – as we have.  Wish us luck on the long-haul (with Siglet in tow!).  Jacksonville – and a soon-to-be sweet southern accent – or BUST!

Enchilada Sauce
(makes 1 pt)

  • 3 tbsp butter
  • 3 tbsp flour
  • 10 oz tomato paste
  • 1 pint chicken stock
  • 1 ½ tbsp. Ancho chili powder
  • 1 ½ tsp cumin
  • ½ tsp crushed, dried oregano
  • s&p

Over medium heat melt butter and add the flour to create a roux.  Mix well, stirring until the flour is golden brown and smells like popcorn.  Add the tomato paste, chili powder, cumin, and oregano, and mix well.  Slowly add the chicken stock, whisking the whole time to ensure no lumps.  Bring mixture to a boil and then simmer for 15 minutes.  The sauce should be smooth and thickly coat the back of a spoon.  Season to taste with s&p.

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Enchilada Green Salad
(serves 2)

  • 1 head chopped romaine lettuce
  • 1 cup chopped, or julienned, baby spinach
  • 1 tbsp fresh cilantro, packed and roughly chopped
  • 3 green onions, white and light green parts only, thinly sliced
  • 2 tbsp Queso Fresco cheese
  • 2 tsp extra virgin olive oil
  • s&p
  • 2 tbsp Enchilada Sauce

In a large bowl, toss the romaine, spinach, cilantro, and green onions together, and set aside.  To make the dressing, mix 2 tbsp of the Enchilada Sauce with ½ tbsp of extra virgin olive oil.  The dressing should resemble the texture of a creamy dressing and have a silky feeling in the mouth.

Pour desired amount of dressing over salad, and top with a sprinkling of Queso Fresco, and a touch of s&p to taste.

Enjoy!

Comfort Food and 9/11

11 Sep

I think, in every generation, there is a time or event that makes others in the same and future generations say, “Where were you when…?”  Today is the 10th anniversary of that event.  I was on duty as an RA in my dorm at Arizona State University, in charge of 60 frantic freshmen, one of which had a sister on Flight 93.  All day, I’ve been on and off the phone with my mom – a New York native – recounting the events, what we did and said, and gave verbal thanks that our family members and friends who were in the towers were able to safely escape.  I know others’ families weren’t as lucky.

The summer sun never came out today on the Oregon Coast, but that’s ok because it gave a great damp chill indicative only of the fall months to come.  Combined with football and munchies leftover from yesterday’s annual Cranberry Festival, it felt like a day to relax, stay home, and be thankful.

I’m sitting here in front of a blank computer page, trying to figure out exactly how to explain this.  Having already typed and then erased quite a few sentences, I’ll give it another go.

WE HAVE VEGETABLES COMING OUT OF OUR EARS.

So with the familiar and fresh fall feeling outside, combined with the feeling of wanting that also familiar warm home comfort, I called my mom, again, this time asking what she would make for dinner on a Sunday night like tonight.  Without me explaining my feeling/craving for comfort food, she immediately unknowingly shared the sentiment and started to list off some of her yummiest comforting dishes.  Beef Stroganoff, Tuna Noodle Casserole, and Campfire Stew were some of the top contenders.  While they all sounded amazing, I had to speak up and tell her about our abundance of veggies.

Our Wintergreen Farms basket has been plentiful the last few weeks, with deliveries of corn, zucchini, summer squash, cauliflower, eggplant, and beautiful tomatoes.  So Rob and I have been swimming in fresh veg.  It is wonderful – don’t get me wrong – but there came a point where we had to figure out how to use it all!

With Notre Dame on the TV last night, we grilled up the veg.  Combined with the choices of a lemon vinaigrette, honey mustard dressing, or cinnamon and garlic aioli, our veggie football night was awesome.  But then, we still had leftovers.

Longer story shorter, and back to the phone call, my mom and I practically came up with the idea for tonight’s 9/11 comfort dinner at the same time: Grilled Vegetarian Chili.  Half leftover grilled veg, half pantry staples, a few hours in the Dutch oven, and another comfort food was born.  The smokiness from grilling the veg really added a lot to the chili, like the familiar taste of meat.  And this dinner was even suitable for Sunday night football.

Rob is on duty, so it’s a girl’s night tonight – my comforting Vegetarian Chili, a roaring fire heating up the house, the “Home Sweet Home” Yankee candle is already burning, probably another phone call to my mom, and most likely a Bravo Housewives marathon.  Not exactly what I was doing 10 years ago today, but a good way to remember.

To all my New York and New Jersey relatives – I love you and miss you and I’m sending you hugs and kisses!

Grilled Vegetarian Chili (makes about 5 quarts)

  • About 6 cups diced, grilled vegetables – I used corn, eggplant, zucchini, cauliflower, and potatoes
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1 15 oz. kidney beans, rinsed
  • 1 15 oz. black beans, rinsed
  • 2 large tbsp canned green chilis
  • 1 28 oz. can whole tomatoes (crush them with your hand so less surface area of the tomatoes touch the metal can)
  • 1 qt vegetable stock
  • 1 tsp chili powder
  • 1 tsp paprika
  • pinch cayenne pepper
  • ¼ tsp ground thyme
  • ½ tsp red pepper flakes (or less if you don’t like spicy)
  • 3 bay leaves
  • 2 tbsp butter
  • s&p
  • Your favorite cheese, optional (for topping the chili)

Saute the onions in the butter over med-high heat, and season with a bit of salt.  Once the onions are translucent, add the chopped grilled vegetables, beans, and tomatoes.  Cook for about 5 minutes, stirring often.  Add the spices, vegetable broth, and season with salt and pepper.  Note: you will probably notice after cooking for a while that you’ll need to adjust seasoning – it gives you a great excuse to meander into the kitchen and take lots of tastes. 

Bring to a boil, and then simmer for about an hour.  Stir occasionally.  If you like a thicker chili, leave the pot uncovered for the last 15 minutes of cooking time. 

Top with cheese, if you would like.  It’s thick, rich, and smoky – just don’t burn the roof of your mouth diving in!  

Enjoy!  

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