Miz Chef

Cooking Up a Healthy Life


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Leftover-Thanksgiving-Stuff Chili

This is my first post in a while. I took a hiatus for few weeks because I found myself hosting Thanksgiving dinner for the first time in many years.

I used to host Thanksgiving at my house years ago because my family and my then-partner’s family both were very unyielding in allowing us to divide our time. So, our solution was to do Thanksgiving dinner at our house and have both families. We did this for several years, and I don’t think that either family was thrilled about it. The reasons for that are both simple and complex, but what it came down to was that it made the holiday stressful for both of us.

After my partner and I broke up, the Thanksgiving meal shifted to my parents’ house, and it’s been there for the past decade.

But early this year, my father passed away, and my mother, understandably, no longer wanted to do any holidays. It fell on me to do it.

It was a bit more difficult for me to deal with it this time around because a) I’m a decade older than the last time I did it, and b) my job situation is different, and I wasn’t able to take off the same amount of time that I used to years ago.

Having said that, I was able to take off the Tuesday and Wednesday before Thanksgiving Day, and my current partner flew in to help me. This was tremendously helpful to me, because I truly wouldn’t have been able to get anything done otherwise.

I actually starting prepping my house about a month before. No, really. That’s how long it took me to put things away, organize, and move things around to optimize the space.

The one good thing about all this was that I was so busy prepping, cooking, and serving/cleaning that I didn’t have a whole lot of time to dwell on the fact that it was the first Thanksgiving without my father. I know my mother was depressed, and I felt bad that I couldn’t spend any time comforting her. But I know others did, and I’m glad. It was early on in my preparations, that the emotions hit me, and now, after it’s all over, it’s hitting me again. It’s been strange and surreal not seeing him sitting there at the table with us.

Anyway, my recipe this week is one that comes from the utilitarian in me, and my desire to not waste food and not take for granted the bounty that we’re fortunate to have in this country.

I call this dish Leftover-Thanksgiving-Stuff Chili. It’s exactly what it sounds like: a bunch of stuff I had leftover from Thanksgiving dinner, plus a couple of other things. The nice things is, you can make your own leftover chili with whatever you have in the fridge, or you can follow this recipe, because you know what? It came out great. It’s full of flavor, and because some of the individual elements were made as separate recipes with their own ingredients, the flavors of the chili are layered and complex.

I’ve said this before, but it bears saying again—use leftover cranberry sauce in chili. Its sweet and tart taste adds a great dimension to the dish.

(By the way, the reason you see olives in the photos is because the marinated peppers that I used had olives thrown in there. It was part of the antipasto that I served at dinner. When I say I use everything, I mean it!)

A couple of tips: If you have any beer or wine leftover, use that to deglaze the pot after the tomato paste cooks in, or add it later for a more pronounced flavor. Also, although I’ve listed salt as one of the last items, add the salt a little at a time as you add ingredients, starting with the onions. This ensures that you coax out the maximum flavor from each individual ingredient. Chefs do this regularly, but you will rarely see it written in a recipe because it makes the recipe cumbersome to instruct adding a quantity of salt at each step. But you should do it. 🙂

So, here’s my utilitarian chili. Enjoy!

Leftover-Thanksgiving-Stuff Chili

1 tablespoon olive oil
1 cup chopped yellow onion
1/3 cup chopped red onion
2-3 large garlic cloves, minced
1½ cups chopped green bell pepper
1 tablespoon tomato paste
2 teaspoons chili powder

2 cups broth (you can make part of this beer or wine)
1½ cups chopped tomatoes
2 celery ribs, chopped
1 cup cranberry sauce
½ cup chopped roasted peppers (optional)
3 cups cooked beans (pinto, Roman, Navy, any kind you like)
3 teaspoons kosher salt

½ cup chopped parsley
Freshly ground black pepper

Heat the oil in a medium-large sauce pot. Add the onions and sauté over medium-high heat until they’re soft and translucent, about 5 minutes.Add the garlic and sauté another minute. Add the green pepper and sauté until it softens, about 3 or 4 minutes.Add the tomato paste and stir it in well. Mix in the chili powder. Cook, stirring, for about 2 minutes. Deglaze the pot with broth (and or beer/wine). Scrape the bottom of the pot with a wooden spoon to get up any browned bits. Bring it to a boil. Add the remaining ingredients, except the parsley. Mix well. Bring it back to a boil, then lower the heat to medium-low, partially cover, and let it simmer for about 15 minutes, stirring occasionally.Check for seasoning and add more salt and pepper, as desired. Stir in the parsley and serve.

 

 

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Tempeh Hash

Hash is one of those kitchen sink recipes—it can be made with anything you have on hand—but usually requires potatoes to be considered hash. It used to be a way for restaurants to salvage scraps of food, leftovers from other dishes. And while it’s still a utilitarian dish that helps people use up scraps, it’s become standard dish in its own right. It’s become a breakfast staple with many variations. This is a healthy version because it features tempeh.

Originally from Indonesia, tempeh is a fermented soybean cake. Indonesians consider it a meat substitute and, in fact, it is high in protein. It makes the perfect meat alternative for vegetarian dishes, as it does in this hash recipe. Have it for breakfast, or any other meal.

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Peanut Butter & Cranberry Sandwich

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A while back, while scrolling through photos of food on Instagram,  I came across a picture of a peanut butter and jelly sandwich. It was enticing.

Let me just say that while I love peanut butter, I’m not fond of jelly. So, ever since I was a kid, I’ve been eating peanut butter sandwiches, sans jelly.

But the PB&J in this photo was so delicious looking, so scrumptious, that it made me think for a moment that maybe I’d been wrong. Maybe I’d judged jelly too harshly. Maybe I should give it another try.

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Mmm, no. I’m old enough to know what I like and don’t like. Honey, yes. Jelly, no.

Then, a thought hit me. What if…now, hear me out…what if I made a peanut butter and cranberry sandwich? I had a jar of homemade cranberry sauce left over from Thanksgiving. I’ve used cranberry sauce for many things—why not a sandwich?

And, so, I did. And it was crazy good. I mean crazy AND good.

No, I was right the first time. Crazy good.

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Spinach Fettuccine with Roasted Cauliflower-Almond Sauce

Spinach Fettuccine with Roasted Cauliflower-Almond Sauce

I’ve been roasting cauliflower a lot lately because it’s a very versatile vegetable. Once roasted, you can use it in a variety of dishes, and this is one of them.

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Spinach Fettuccine nests

Even if you aren’t a fan of cauliflower, I guarantee that you will like it roasted. Roasting brings out both a sweetness and a smokiness, not to mention a fabulous umami flavor. You can certainly start from scratch and roast the cauliflower specifically for this purpose, but I love the idea of roasting a whole head and having it in the refrigerator to use for the whole week. Then, when you’re ready to make dinner, take some out and add it to whatever you’re making. It will taste great. (You can refer to my blog on Creamy Roasted Cauliflower Bisque on how to roast the cauliflower.)

On this particular evening, I made Spinach Fettuccine with Roasted IMG_5559Cauliflower-Almond Sauce. Pasta with cauliflower and nuts (particularly pine nuts, or pignoli) is a typical Italian dish, and is especially popular in Sicily. My version calls for the roasted cauliflower and toasted almonds. The spinach fettuccine that I had came in the form of “nests,” but you can use any kind or brand of spinach fettuccine. Continue reading


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Amaranth-Dal Patties

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My pantry is stuffed to the gills with all sorts of items that the average cook with raise an eyebrow to. In fact, I’ll bet I have a few items in there that the average cook has possibly not even heard of, let alone used. If you were my neighbor and needed something for a recipe you were cooking or baking, chances are I’d have it. Anything at all. Need some flour? What kind? All-purpose? Whole wheat? Pastry? Spelt? Soy? Buckwheat? Barley? Teff? Oat? Fava bean?

Need rice? Currently, I’ve got brown, basmati, brown basmati, jasmin, Thai black, rosematta, glutinous Thai, and Japanese short grain.

Looking for grains? Choose from white and red quinoa, buckwheat, amaranth, sorghum, millet, and teff.

So, what am I saying here? That I am constantly looking for ways to use up all of that stuff! And so here is what I came up with to use both amaranth and some mixed dal I had. I could’ve just made a soup, but I wanted to do something different. This is what I came up with—Amaranth-Dal Patties. If you’re not familiar with amaranth, they’re tiny little grains that are gluten-free and high in iron and lysine. Here’s a link for more information.

Amaranth

Amaranth

You can season the patties with whatever herbs or spices you like, and/or dress them with any kind of sauce, from raita to salsa to piri piri (just make sure to pair the seasonings and dressing appropriately—you wouldn’t want to use garam masala as a seasoning and then dip them in Asian soy dipping sauce!). You can also substitute the flour for something that is gluten-free. Continue reading


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Homemade Veggie Stock Infographic

Hi there. It was homemade vegetable stock day here at Chez Roberti, so I wanted to offer a quick and easy way to make your own. Just follow along on the infographic below and you’ll be all set.

A note on salt: Traditionally, salt is not used in stock because it’s supposed to act as a base to support other flavors. By not adding salt, you control the salt content in a recipe later on. However, if you’re going to use this stock as a basic soup broth, you can add some kosher salt, if you want.

Soup Stock Infographic


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Fried Green Tomatoes at the Whet-Your-Whistle Bar

IMG_5525Yeah, that would be MY bar. It’s a cart in the corner of my dining room loaded up with various alcoholic delights. Don’t judge me.IMG_5509

Anyway, we hit a little cool snap here last week on the East Coast and suddenly people with gardens found themselves having to make some quick decisions about their remaining vegetables. My parents still had a garden full of tomatoes that had to be taken in.

There’s no better opportunity to make fried green tomatoes.

Although fried green tomatoes are associated with the American South, according to an article on Smithsonian.com and this article from Bon Appetit, they’re actually from the North and Midwest, possibly of Ashkenazi Jewish origins. But the use of cornmeal is probably a Southern contribution to the dish, and I think that the flavor and texture of the cornmeal are what makes the tomatoes so tasty and unique.

Fried green tomatoes are really easy to make and can be flavored with whatever spices you like.

Enjoy!

Fried Green Tomatoes

1½ pounds green tomatoes
1 medium egg
2 teaspoons milk (any kind)
¾ cup cornmeal
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon kosher salt

freshly ground pepper to taste
Coconut oil

Line a large plate with paper towels and place it by the stove.

Slice the tomatoes into ½-inch-thick slices.IMG_5512Beat the egg with the milk in a medium bowl. Combine the cornmeal, garlic powder, paprika, salt, and pepper on platter. Place a few of the tomato slices in the egg and coat both sides. Then put them in the cornmeal and coat both sides.IMG_5517Heat about ½ inch oil. Gently shake off excess cornmeal from the tomato slices and place them in the oil. Fry, flipping them over once, until golden brown on both sides, about 3 or 4 minutes per side. Transfer to the paper towels.

Repeat with the remaining tomatoes. Replenish the oil in the pan as needed.

Serve with a creamy dressing, sour cream, or salsa.

Makes 6 to 8 servings.

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