I like chili with beans and tomatoes. Deal with it. LOL And I like to dress it up with cheese and pickled peppers or whatever else I have laying around. The temps dipped a bit last week and I thought “At Last!” but it looks like my Fall celebration will be ruined with a return to temps in the 80s. I will console myself with a couple of chili dogs:I almost always buy a bunch of green onions and nearly always they grow too old to use before I can get around to them so I used the occasion to chop the white ends for a garnish. I still have fresh jalapenos! They are on the small skinny side this late in the season. I’m thinking about bringing them in to winter under grow lights.
Nothing special about these, I will note that I used the “boil for a minute and let sit, covered, for an hour” method rather than soaking overnight. It worked fine. You drain the beans after the hour and then cook to your regular recipe. These are cooked in chicken stock with carrots, celery, and onions that were sauteed briefly. I like to add a Creole/Cajun seasoning to mine, and a couple of bay leaves. These have ham chunks that simmered in stock while the beans soaked to get a head start.The cornbread isn’t anything fancy, just the back of the box recipe.
This recipe was at the top of the first search page, I went pretty much with it as written. I keep a few bottles of Guinness tucked away in the cupboard for recipes that call for a dark beer. We had a leg of lamb, bought during the last holiday and saved to the freezer, it’s not an everyday item at groceries in our neck of the woods. The recipe insists on a shoulder, saying that a leg won’t ever become tender enough, but that is nonsense. Maybe she was thinking mutton rather than lamb? I had frozen peas but decided to leave them out, opting for a chive garnish for eye appeal.
Grilled potatoes and peppers above can be found here
These are so easy to make, one of my most requested and clean up is a breeze:
- 4 large potatoes
- 1 medium onion, sliced
- 1 tsp crushed garlic
- 1 to 2 tbsp butter
- parsley or chives
- salt & pepper
Thinly slice each potato, layer one on each piece of foil, then layer sliced onion and parsley or chives. Melt butter and add garlic, drizzle equally over each potato. Wrap and seal foil. Grill, turning halfway through (about 15 minutes each side). Cook until potatoes are tender and onions crispy.
JeffreyW makes mouths water with this photo of his Beef and Barley Soup (with bonus foccacia recipe here)
It has been unseasonably cold here. Today was the first day that I could actually open the windows. So soup seemed like a good idea over the weekend. Chuck roast was on sale for the amazing price of $2.99 lb. So I bought several large pieces, cut them up to dinner size and a couple pounds up for soup and stew. First up was this soup.
Beef & Barley Vegetable Soup
- olive oil
- 1 lb chuck, cut into small cubes
- 1/2 small onion, diced
- 2 tsp crushed garlic
- 14 oz can diced tomatoes
- 6 to 8 cups of water
- 12 oz sliced carrots (frozen ok)
- 12 oz green beans (frozen ok)
- 3 stalks of celery, chopped
- 1/2 cup barley
- 1/4 tsp cayenne
- 1/2 tsp ground pepper
- 1/2 to 1 tsp salt (more as desired. I use salt-free canned tomatoes, so I usually add more salt)
- 2 bay leaves (remove before serving)
Heat oil in saucepan, sauté onions for 1 minute, add beef and brown on all sides, add garlic and sauté for 1 minute making sure not to burn the garlic. Add remaining ingredients** and bring to a low boil. Reduce heat and let simmer for 40 minutes to 1 hour, until barley is tender. Serve with biscuits or cornbread.
**Alternately – I blend tomatoes, and 6 oz of the carrots, 6 oz of the green beans, 2 stalks of the celery, 1 cup water into a smooth puree, to make a hearty base for the soup. Then I add the remaining veggies as directed above. I like the hearty stock.
- 4 oz can sliced black olives
- 2 oz jar sliced green olives
- 4 fresh mushrooms, washed & sliced
- 4 Roma tomatoes, sliced
- 8 oz green beans, cooked & cooled
- 1 green pepper, seeded & sliced
- 1 banana pepper, seeded & sliced
- 4 green onions, sliced
- ½ cup white wine vinegar
- ½ cup olive oil
- 1 tsp basil, crushed
- 1 tsp crushed garlic
- salt & pepper to taste
- 2 oz grated parmesan or Asiago cheese
Mix vegetables together in serving bowl. Blend vinegar, oil, basil & garlic then pour over vegetables and toss. Salt & pepper to taste. Garnish with cheese.