February 6, 2011 § Leave a comment
J: So, way back when this blog started, I referenced a “gargantuan turkey chili” that I had just made, but hadn’t documented. Over winter break, while Erik was in town, we decided it was time to re-make it, and take photos this time. It was just as good as the first time around — maybe better, because Erik in his infinite tolerance for heat decided to up the spices where I wouldn’t have dared, and the resulting chili was delicious, warming, filling like nothing else, and had a sizable but not overpowering kick to it. This chili also makes a LOT of food, especially if you’re just cooking for one. Serve it with either rice or a nice chunk of bread — if you go with the bread, it’ll even be a one-pot meal. AND, as Aleta over at Omnomicon mentions, it’s incredibly low-calorie, especially for the absurdly high stick-to-your-ribs quotient. What more could you possibly ask of your food?
February 4, 2011 § Leave a comment
E: Hi everyone. So I’ve recently started to watch Iron Chef: America (thank you, Joanna), and have come to the realization that a lot of what I cook is rather, well, safe. I tend to make things that (almost) cannot fail: simple soup, chili, curry, things my mother makes, things with lots of spices that other people have already measured and catalogued, things I’ve made before. It isn’t so much that everything I cook is easy, but more that most of my dishes aren’t really experiments. For example, risotto takes a bit of attention to get right, and I usually spend a good 30 to 45 minutes hovering over the stove, but there are so many things you can throw into rice that are guaranteed to be delicious that it is almost too easy.
February 2, 2011 § 4 Comments
J: This is a recipe that I’d made once before, with not-as-good results. The burgers tasted fine, of course (check out the ingredients list and try to tell me they couldn’t be delicious), but they crumbled and fell apart while we were cooking them! They just wouldn’t hold together. So, this time we decided to add an egg to help the burgers cohere a bit better, and it worked like a charm.
These burgers are fantastic, and while they don’t taste exactly like mac ‘n’ cheese, they do come impressively close. They’re also pretty great for you, and sandwiched between some hearty homemade bread with a few slices of avocado and tomato, they’re an easy, filling, and really delightfully tasty meal. Just as a quick note, they’re also from Delicious Wisdom, which sadly appears to have vanished into the ether forever; as of this posting, you can still find the cached version if you search “delicious wisdom” “mac and cheese burgers,” but I can’t promise how long it’ll stay that way.