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Posts Tagged ‘cumin’

This is sort of an odd chili. In fact, I’m only calling it “chili” because it’s a stew with Mexican spices.

It may not be authentic, but it sure is delicious. Feel free to add more veggies to this or to twist the spicing- it was mostly a way to use up veggies I had on hand!

BUTTERNUT SQUASH CHILI

Makes roughly 7 bowls

INGREDIENTS:

1/2 cubed butternut squash

1/2 onion

10 cloves of garlic

1 can red kidney beans, black beans, or soybeans (or 400g beans not-from-a-can.)

2 cans diced tomatoes

1 cup broth, water, or tomato juice

1 tbsp chili powder

2 tsp cumin

2 bay leaves

1 tsp cinnamon

3 tbsp olive oil

1 tbps chipotle powder OR 2-3 dried chipotle peppers, broken up

1 tsp balsamic vinegar

1/4 cup sundried tomatoes

Cayenne pepper (optional)

Tabasco (optional)

Salt and pepper (to taste)

1. Combine cubed squash, onions, and garlic. Cook in olive oil until squash becomes slightly tender.

2. Add beans, broth, spices, and canned tomatoes.

3. QUICK METHOD: Cook until squash becomes soft and you can cut it with a fork, stirring often.

NOT-SO-QUICK METHOD: Bring to simmer for ten minutes, then turn heat to lowest setting, cover, and cook for up to two hours, stirring occasionally.

4. Top with shredded cheese.

 

CARNIVORES: I plopped some chicken in this for my husband, and he claims it went very well.

VEGANS: Skip the cheese and you’ll be fine.

FUCK YOUR CARB PROBLEMS: Rude! Also, serve over brown rice or with tortilla chips.

LOW CARB SUPERHEROES: Serve over cauli-rice, replace beans with soybeans or ground meat.

 

  • Calories: 115.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 270.5 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 7.9 g
  • Protein: 4.9 g

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Okay, so these may not be authentic chilaquiles by even a long shot. They’re probably not. But they’re delicious, and at least based on a recipe I found by googling “GIVE ME CHILAQUILES NOW,” so whateversauce. 

I hate California, but I LOVE my new hometown, Missoula. The food is good, the people are nice, and things are CHEAP. Plus, there’s a surprisingly low ratio of hipsters to normal people, despite it being a college town. My favourite restaurant here for breakfast and lunch is a little place called Catalyst (http://www.thecatalystcafe.com/) and it is amazing. Please allow me to enumerate the reasons:

1. Nearly every item on the menu can be made gluten-free and vegan, SIMULTANEOUSLY.

2. The food is just astonishingly good.

3. They display art for sale, and not only is it generally great art, but it actually sells- last time I was there, I saw three painting sell in the space of 45 minutes.

If you are ever in Missoula, MT, you need to check out Catalyst. It’s only open for breakfast and dinner, but it’s amazing. And DEFINITELY try the huckleberry lemonade, if you’re not 100% sugar-free.

In any case, despite living in California for a year, this is the first time I’ve ever gotten to try chilaquiles because EVERYWHERE in CA serves it with meat and flour tortillas. Not so here!

I loved them so much, I HAD to go home and try to make them myself! And I did. So here they are. EAT THEM EAT THEM NOW.

Chilaquiles:

Serves 2-4, depending on appetites

Corn tortillas: Use about 4 for two people. Low-carb tortillas are a perfectly acceptable addition, as are carb-free and crunchy lettuce leaves. Use what suits your dietary needs best. Since we do a restricted, but not zero-carb gluten-free diet, corn tortillas suit us just fine.

Beans: I tend to use red kidney beans, since we got what I think is called a “flat” of them from CostCo. I always use canned beans because I have NEVER been able to get dried ones working for me. I know that’s super-trendy and all, but please, people, be reasonable. Use the beans in the cans if it works best for you. No one needs to be a trendwhore, DAMMIT. 

Er. In any case, I use one can of beans for this. Soybeans would work just fine, for th elow-carbers, but really I think any beans would be good.

Chilies: Thank to Bountiful Baskets, I’ve been using Hatch chilies for everything. Again, use what you prefer.

1 tomato

Half an onion, diced

Garlic- as much as you like, diced. (There is no need to restrain yourself, garlic-wise. All garlic is loved and welcomed and appropriate.)

Cheese: I’ve been using cheddar, but feel free to substitute with cotija or another Mexican cheese.

Dried Chipotles: again, this is debatable. If you want to make a dried chile sauce like I describe here, then yeah. If not, then bloody not!

Cooking oil of your choice

Cumin

Sage

Thyme

Epazote (optional)

 

COOKING DIRECTIONS:

1. If the tortillas are particularly floppy, give them a shallow fry so they get a bit of stiffness to them (optional)

2. Cover dried chiles in enough boiling water to just barely cover them; leave to soak for 15 minutes.

3. Combine beans with spices, onions, garlic, diced tomatoes, and fresh chiles if you’re using them. Either stir-fry these or puree- or do both, which is what I usually do. A neutral oil is a good idea. If you don’t mind raw-ish beans and veg, you don’t need to cook them, but I do suggest at least cooking the beans to softness. I prefer a chunky bean mixture, anyways.

4. Spread shredded lettuce on a plate, topped with the beans mixture.

5. After the chiles are finished soaking, puree them in a blender along with a few cloves of garlic and some salt.

6. Cut the tortillas into strips and cook them for a few minutes in the chile puree, or salsa if you prefer.

7. Plop the tortilla strips and remaining sauce on the beans, then top with cheese, cilantro, and any other Mexican-esque toppings you wish.

8. MAJOR SNARFAGE

 

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