By the way, I now have around 24 bell and pointy pepper seedling that
I hope will mature into healthy fruiting adults. So the recipe is very
useful. Many thanks again.
Jules xx
Sent from my iPhone
On 20 Feb 2010, at 04:28, SquidBreth@aol.
> Opps. I said red bell pepper twice. The first time ought to have been
> red. The subsequent pepper ought to have been green, yellow, or
> orange.
>
> In Vino Veritas,
> *´¨) Janis Abbe
> . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
> (¸.·´ (¸.*´ ¸.·´ `·-* *
> Oenaphile, Logophile, Ailurophile, Bibliophile
> "Great spirits have always encountered violent opposition from
> mediocre
> minds." ~Albert Einstein
> "A man hears what he wants to hear and disregards the rest." ~Paul
> Simon
> "I'd rather laugh with the sinners than cry with the saints; the
> sinners
> are much more fun." ~ Billy Joel
>
> In a message dated 2/19/2010 11:20:50 P.M. Eastern Standard Time,
> SquidBreth@aol.
>
> Okay. You guys are going to positively love this... and this is coming
> from your token non-vegetarian member. I went to my local library
> tonight,
> which is an amazing library with all sorts of insane programs.
>
> Don't get me started. One of the few advantages of where I live is my
> insane library that is the local hot spot. No, I'm not kidding. It
> has cool
> programs from everything for babies, toddlers, school kids, teens, and
> adults.
>
> Well, tonight it had something for my older son (8), but my 5 1/2
> year old
> was left out. So I needed to entertain him for the hour and a half
> when my
> older son's program was going on. I was allowed to bring him to an
> adult
> program (as long as I was with him), which was a chili contest.
>
> Okay... okay... here's the part you're going to love...
>
> There were eight entries into the contest. The winner? The ONLY
> vegetarian chili! Yup, that's right. When offered to both chef
> judges and
> ordinary omnivorous civilians, the hands down winner was the
> vegetarian offering.
>
> Now, tell me you're not enjoying this?
>
> Okay... here's the deal. I'm going to type in the recipe for the
> winning
> chili, the vegetarian chili. Then I'm going to type in MY recipe for
> vegetarian chili. Now, in all fairness, the winning chili was
> considered medium
> hot, whereas my version is distinctly mild. Hey, I'm trying to get my
> family to eat vegetables. They don't do hot. One thing at a time,
> okay?
> Please put aside the hotness factor and tell me which version you'd
> rather
> eat. I won't be insulted. I'm just curious. Here goes...
>
> The Winning Chili...
> Rick's Veggie Chili
>
> Ingredient:
> 1-5 habenero peppers
> 1 red onion
> 1/2 Spanish onion
> 3 cloves of garlic
> 4 tablespoons of virgin olive oil
> 6 oz. tomato paste
> 28 oz. tomato sauce
> 2 15 ox. cans of diced tomatoes
> 1 can black beans
> 1 can red kidney beans
> 1 can pink beans
> 4 tablespoons of black pepper to taste
> 2 tablespoons of chili powder to taste
> 2 tablespoons of cumin
> 4 tablespoons of sugar
> 4 carrots, grated
> 2 stalks of celery
> 1 granny smith apple
> juice of one line (optional)
> Monterey Jack cheese (optional)
>
> Preparation:
> Peel the carrots, then grate the carrots, celery, and granny smith
> apple
> in large pieces. (Don't ask... I'm copying the recipe verbatim. I
> know it
> doesn't make sense.)
>
> Dice the onions into medium size pieces. Slice the garlic into thin
> slices. Remove the seeds from the habenero pepper, slicing them into
> small
> pieces.
>
> Cooking Instructions:
> Brown the onions and garlic in the olive oil for 7-10 minutes. Do not
> over cook. Onions should be translucent. Add the grated carrots and
> celery
> -cook five more minutes. Add spices, beans, tomato sauce, and paste.
> Stir,
> and when past is dissolved, add the sugar. Add the chopped peppers to
> taste -- to determine how spicy you want the chili. Simmer for
> twenty minutes.
>
> If it's too hot (spicy) after adding the peppers, add the granny smith
> apples (to taste) to reduce the degree of spice from the peppers.
>
> Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to
> taste. Sprinkle with grated cheese.
>
> That was the winning recipe. Okay... Here is my vegetarian chili.
> It's
> very mild. If mild isn't your thing, add ghost chilies or habenero
> peppers
> to your heart's content. Oh, my version is huge. So many people love
> it
> that, when I make it, I cook for a crowd and give it away. Halve or
> quarter
> this recipe for an ordinary family.
>
> Jan's Vegetarian Chili with Avocado Salsa
>
> Jan'sVegetarian Chili
> Ingredients:
> 8 medium Portobello mushroom caps, cubed
> 6 medium Yukon Gold or Russet potatoes, cubed
> 2 boxes firm tofu, cubed
> 2 teaspoons olive oil
> 1-2 medium Vidalia onion, chopped
> 1 cup chopped red bell pepper
> 2 Tablespoons sliced green onions
> 1 cup diced red bell pepper
> 2 (15 oz.) cans dark red kidney beans, drained
> 1 (15 oz.) can chickpeas/garbanzo beans, drained
> 1 (15 oz.) can black beans, drained
> 1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas,
> drained
> 2 (15 oz.) can kernel corn, drained
> 1 (14 oz.) can diced tomatoes, undrained
> 3 cloves garlic, minced
> 1 cup tequila
> 1 (8 oz.) can tomato puree
> 1 (5 oz.) can chopped green chilies
> 2 Tablespoons minced jalapeno pepper
> 1 dried red chili pepper
> 1 Tablespoon chili powder
> 3/4 teaspoon salt
> 1/4 teaspoon freshly ground pepper
> 1/8 teaspoon Liquid Smoke
> 1/2 cup chopped fresh cilantro
> 1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt
> bitter
> chocolate with chili -- optional)
> Garnishes:
> 6 Tablespoons sour cream
> 6 lime wedges
> baked tortilla chips
> avocado salsa (recipe to follow)
>
> Directions:
> Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer
> all
> ingredients in a large pot, crock pot, or Dutch oven. Cook for at
> least
> two hours (the longer, the better), stirring occasionally. Serve
> with sour
> cream, lime wedges, chips, and avocado salsa.
>
> Recipe Note:
> The longer you cook, the spicier the chili will become. That's not
> necessarily a bad thing, but you should be aware of it before
> embarking on this
> recipe. You can minimize this effect, should you wish to, by adding
> the
> spices one to two hours before you plan on serving, or by cutting
> down on the
> pepper and chilies.
>
> Avocado Salsa
> Ingredients:
> 1/2 cup finely chopped and peeled avocado
> 1/3 cup chopped and seeded tomato
> 2 Tablespoons finely chopped Vidalia onion
> 1 Tablespoon finely chopped and seeded jalapeno pepper
> 1 Tablespoon chopped fresh cilantro
> 1 Tablespoon fresh lime juice
> 1/8 teaspoon salt
>
> Directions:
> Combine all ingredients; toss mixture gently. Serve salsa immediately.
>
> So, friends... what do you think? Should I have entered?
>
> In Vino Veritas,
> *´¨) Janis Abbe
> . ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )
> (¸.·´ (¸.*´ ¸.·´ `·-* *
> Oenaphile, Logophile, Ailurophile, Bibliophile
> "Great spirits have always encountered violent opposition from
> mediocre
> minds." ~Albert Einstein
> "A man hears what he wants to hear and disregards the rest." ~Paul
> Simon
> "I'd rather laugh with the sinners than cry with the saints; the
> sinners
> are much more fun." ~ Billy Joel
>
> [Non-text portions of this message have been removed]
>
>
[Non-text portions of this message have been removed]
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