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Fancy (easy) potatoes

Here’s a photo of someone stealing potatoes from my plate. (stuffed cabbage in picture left.)

Look how vibrant these potatoes are. Here’s what you do. It’s so easy! —-

Medium Heat. A little olive oil. Slice small red potatoes in half. Add about 2 cloves of garlic. Place potatoes face down. Add salt and pepper. Turn after about 10 minutes. Cook another 10 minutes. Add salt and pepper again. Then spritz with Medeira (a Portugese wine. cheap and available in most supermarkets or liquor stores.)  and cook medium to low heat. After potatoes are fork tender transfer to bowl. Add Medeira to pan and reduce, scraping up the bits. Pour over potatoes. Sprinkle with fresh parsley. These were AMAZING potatoes with a sweet, but not too sweet flavor with a perfect carmelized texture. It was requested I add this one to the regular recipe book!


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Sweet N’ Spice Blackbean Chili Sin Carne

The mention of chili spurs a yawn in me. Yet, it’s so delicious and teeming with full-bodied satisfaction. The  first document for chili con carne (chili with meat)  was put on paper in the 17th century by Sister Mary of Agreda of Spain. What history books reveal next is a variety of legends and proclamations hovering around Texas, all by Spanish emigrants spieling the Chile pepper an aphrodisiac. I concur on this one. (Note* makes a ‘chili dark chocolate’ bar. To date my favorite chocolate trip.)

Next, The Texas chili went national at an exposition in Chicago. But let’s not entirely ignore the chili town criers, purists that ‘chili ain’t got no beans’. Say Huh??? Which segues to chili with beans but no meat. This is called ‘chili sin carne’. Get a load a’ this: Here’s some eclectic chili ingredients over the eons: sweetcorn, peanuts, butter, pineapples, bananas, oranges, tomatillos, beer, chorizo, cocoa, coffee, tequila, cola, honey, cinnamon, whiskey, bourbon, and …..potatoes???

My yawning over chili dates back to childhood; I ate everything, even chewed on bone marrow, but always felt a disgruntled underwhelmed-ness when chili showed up at the dinner table. It was a result of that particular recipe. No such pineapple or potatoes, but entirely the fault of no jutzpah! I’ve since invented a bad ass chili in which i cook all day over an open fire (beer and wine included in-recipe). But this post is not that– It’s 10 degrees outside. And i’m craving black beans, without meat, and it’s the post-holidays, and this new vegan diet is working swimmingly.

Simmer Together for Hours and Hours (until the greens break down. The greens add a mild sweetness plus healthy.) The herbs listed I use fresh if on hand, but wintertime leans toward dried herbs. I use loads of the herbs and powders. Overloads, actually.

Black Beans generously covered with Veg Stock (beef stock for non-vegetarians), Cabbage, Kale,Yellow Onion, 3 Bay Leaf, Thyme, Oregano, BasilParsley, Scallions, Black Pepper, Chili Powder (lots), Red Pepper Flakes (optional), Paprika, 6 Garlic Cloves plus Garlic Powder, 4-6 Tomatoes (or Large can of tomatoes or even pizza sauce), Ketchup, Vinegar, Worchestershire, Brown Sugar (I use agave syrup). Salt to taste. Top with scallions, cheese, sour cream if desired.


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