Posts Tagged ‘cumin’

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Smokey Chili *Day 3*

January 28, 2009

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It’s day three, and being really broke never tasted so good.  It’s snowing outside, 18 degrees, and my girlfriend had “roomie” night tonight.  Which basically means I have to go away for a few hours to hang out with my male friends, and let them get wasted on wine.  Tonight was chili night, so it worked out well for everyone.  I’ve made 26 chili’s in the past year, and they’ve all just been O.K.  Nothing really grabbed me.  In fact I came in last place at a chili cook off for a friend of mine’s birthday.  This chili, is in fact, the one.  My dad always had a delicious chili growing up, and I’m now proud to say I have my own chili.  All of my previous recipes have come from recipes, so I decided to go rogue with this one, and just do my thing.  It’s a little smokey, delicious, and of course cheap.

Total cost about $11

  • 2 can black or pinto beans, drained
  • 2 can kidney beans, drained
  • 2 can diced tomatoes
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 2 green peppers
  • 1 small can of tomato paste
  • 4 tbls of nutritional yeast
  • 4 tbsp olive oil
  • 1 cup tbsp vegetable broth
  • 1/2 cup of hickory allegro (my favorite marinade, basically soy and liquid smoke + some other shit)
  • 4 tbsp chili powder
  • 2 tbls oregano
  • 4 tbls curry
  • 1 tbls turmeric
  • 4 tbls curry
  • 2 tbls smoked paprika
  • 1 tbls salt
  • 2 tbls ancho chili powder
  • 2 tbls mexican chili powder
  • 1 tbls red pepper flakes (optional)
  • 2 cups of hydrated  TVP
  • 2 cups of water
  • 1 glass with 2 dudes wrestling on it

Cook the onions, green peppers and garlic first in the olive oil until transparent.  Slowly add the beans.  Let it simmer for a few minutes, and add all of the spices.  Go ahead and pull out your glass with two dudes wrestling on it, and serve hot.

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Red potato & Yukon Gold Hash Browns w/Spicy Roasted Garlic Ketchup

January 20, 2009

– Red & Yukon Gold Hash Browns w/Spicy Roasted Garlic Ketchup

– English Muffins w/Cumin Dill Sour Cream, Diced Olives and Sweet Peppers

– Pan Seared baby bananas w/Roasted Red Peppers & chives

Hash browns were invented by the ancient rednecks of Georgia in 1773.  They were at one point used during sex games, where the redneck would  place a batch of shredded potatoes on his womans stomach, believing that “her body was so smokin’ hot”, he could actually cook them on her.  Of course, this is just a legend.  Usually nothing would happen, and the two would just end up having sex in a pile of shredded potatoes, and onions.  However, stories like these that my parents told me growing up, always claimed a big piece of my heart.

I threw this together while in the grocery store.  The hash browns are just shredded red and yukon gold potatoes, as well as some cut onions.  Browned them on a skillet with some oil, salt and pepper and of course, smoked paprika.   Make sure and lay a few paper towels over the potatoes after you shred them, and get as much of the water out of them as you can.  The ketchup is put in a blender with sriracha, roasted garlic, some lime juice and s&p.

The English muffins were toasted and had some earth balance and roasted garlic (literally spread on there!).  The sauce was made with tofutti sour cream, cumin, dill, salt and peper, and a dash of sriracha sauce.  Mix it well and  lay it over the English muffin.  Green, kalamata olives and sweet red peppers were diced, and laid on top.

The baby bananas were pan seared in earth balance with salt and pepper.  Laid over them is roasted red peppers and sliced chives.

Dig in!  Like most meals that people suggest wines with, I suggest this to go with a warm     Heileman’s Old Style.

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Cornmeal-Crusted Tempeh and Sexy Mustard Garlic Broccoli Potatoes w/Smoked Eggplant

December 31, 2008

Hey guys. I like blogs that start out with hey guys. I especially like blogs that start out with hey guys, that have no one reading them. I get tickled silly with blogs that openly call out the readers by saying that no one reads what they’re blogging, but hoping that people (such as yourself) will say, “awww quit it, I read your blog everyday”. Ok, i’m all of those. So, Hey guys, nice to see all of you again, all though I know no one reads this. I’ve got this really great cook book from the famous NYC vegan restaurant Candle 79. Sarah and I try to cook at least 1 thing from the cook book a week. We then write our review at the bottom of the page of the cook book, of what we thought of the meal (*gush). It’s really a great book, and 90% of the time, were really impressed. We picked a recipe called “Cornmeal-Crusted Tempeh” on page 121 after hours of arguing, and name calling. It turned out pretty well, but I suggest that a sauce of some sort is made to pour over the top, being that the dish is just a little bit dry, but DELICIOUS.

Here is the recipe directly from the book :

BOIL THE TEMPEH FOR 10 MINUTES FIRST

Cornmeal-Crusted Tempeh

2 8-Ounce Packages Tempeh (each cut into thirds)

1/2 cup shoyu or tamari soy sauce

3 tbls maple syrup

1 tbls minced garlic

2 slices of fresh ginger

1/2 cup medium – to fine ground cornmeal

1 tsp crushed red pepper flakes

1 tsp dried thyme

1 tsp dried oregano

1 tsp ground cumin

pinch of salt

1/2 cup extra-virgin olive oil

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1. Preheat the oven to 350

2. Place the tempeh in a baking dish. In a small bowl, whisk together the shoyu or tamari soy sauce. 1/2 cup water, the maple sytrup, garlic, and ginger and pour over the tempeh. Cover and bake for 1 hour. Remove from the oven and set aside to cool. Drain and cut the tempeh into halves or triangles.

3. In a large shallow bowl, mix together the cornmeal, red pepper flakes, thyme, oregano, cumin, and sea salt. Dip the tempeh pieces into the cornmeal mixture to coat.

4. In a large skillet, heat the oil over medium-high heat until very hot. Cook the coated tempeh until golden brown, about a minute per side.

5. Remove from the heat and serve at once.

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Pretty simple, takes a little over an hour, but the good news is, while your baking the tempeh, you can goto work on the potatoes and broccoli. For this we have a spring form pan. It’s a really cool thing that you can stuff the shit out of whatever you’re cooking that you want to remain in a circular form, because, lets face it, it looks fucking cool. We stuffed it with potatoes, broccoli and garlic, and topped it with smoked eggplant. Read on….

Sexy Mustard Garlic Broccoli Potatoes


3 russet or Idaho potatoes

1 cup of diced onions

1/2 cup of soy cream

3 tbls of earth balance butter

4 cloves of garlic

1/2 cup of yellow mustard

2 tbls of dill

1/2 cup of vegan bread crumbs

1 eggplant (cut in 1/4 inch slices)

2 tbls of hickory chips

1/4 cup of red wine

1/4 cup of soy sauce

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Hey guys, Yeah thats right, were smoking again. I listened to the rapper Mystical growing up, and he always talked a lot about smoking. I feel like i’m finally relating. Now to be completely honest, I fucked up. I fucked up bad. I wanted to lace the outer ring of the spring form pans with the eggplant. I wanted it to look like the famous eggplant “bacon” wrap look. But it didnt turn out like that. I cut it WAY to thin, so i was left with extremely thin and delicate slices of eggplant. I used my improvising skills passed on from my lord and saviour and just ended up laying them on top. I would love to say that I did it on purpose, but I didn’t. Pull out the smoker, put the wood chips in and pour the wine over the wood chips and lay the eggplant in the smoker.

After the smoker gets going, let it smoke for about 30 minutes. While thats going, and the tempeh is in the oven, start a skillet with the broccoli, and start the potatoes in a pot. Cook the onions, and garlic for about 5 minutes, then add the broccoli in a skillet with the olive oil. When the potatoes are done, mash them, and add the cream, mustard, and dill to them. Next in a big bowl mix the potatoes and broccoli together.

Hey the eggplants done!

Very carefully take the eggplant and cut them into bacon like strips,and fry them in a pan with the soy sauce. Don’t over cook them, you just want them to firm up bit. Take the spring form pans, and fill them with the potatoes and broccoli and top them with the fried smoked eggplant. Add the bread crumbs over the top and if you like you can garish them with parsley.

Pull the tempeh out of the oven and follow the above directions, and put the potatoes and broccoli into the oven for 30 minutes. Finish coating and frying the tempeh close to the end of the potatoes and broccoli being done, as the tempeh only takes a few minutes to cook. Make a sauce, and drizzle it over it if you would like, or don’t, see if I care. Have a great new year, and remember, shake your ass, but always, always, watch yourself.

-Stanley