Food

[ksmith]

I do like veggie dishes. Sometime this weekend, I'll try adding some mushrooms and artichoke hearts to some herb marinara sauce, and serve the result over whole wheat spaghetti. Rosemary-olive oil bread on the side. I found an interesting recipe for veggie chili, along with one for the white bean variety (ok, that one contains chicken).

But today, I craved a hamburger. A fair-sized mound of Black Angus ground beef. Salt. Pepper. A dash of Worcestershire sauce. While that's broiling, slice up an Ugli tomato, the only supermarket variety I've found that tastes in any way like an actual tomato. Wash some baby lettuce. Get a slice of extra sharp cheddar. Toast the whole grain bun. When the burger starts smoking under the broiler, turn off the heat and add the cheese. Let it melt. Assemble, adding French's yellow mustard and Homemade chili sauce. Russet potato chips on the side. A bottle of Sam Adams Black Lager.

The burger was rare. Juicy w/o being greasy. Good stuff.

Good veg chili recipes appreciated. The one I found contains sliced green and red pepper, about which I'm a little dubious. If anyone has a recipe that includes corn, all the better. And black beans.

Comments

[dancinghorse.livejournal.com]

Try this. (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258065) Or this. (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1536782)

[kristine-smith.livejournal.com]

Oh, these sound good. Thanks!

[alfreda89.livejournal.com]

I have a great veggie lasana recipe, but not chili.

Chili needs protein.

Ask Pat Wrede -- she's been a veggie for decades, she must have many recipes!

[ruralwriter.livejournal.com]

I make chili pretty frequently, but I always modify it every time--usually based on whatever I have on hand at the time. :-)

The basics start with:

1 can of Pinto Beans
1 can of Kidney Beans
1 can of crushed tomatoes (bonus if green chilies are included)
1 red pepper, diced
1 cup of salsa

From there, I modify based on what I have on hand and add carrots, potatoes, corn, black or canellini beans, and so forth. I think part of the trick in adding these vegetables is to let the chili simmer for some time. In fact, we often think the chili is better the second day (after sitting for 24 hours in the fridge) than the first day.

I don't do garlic or onion or chili powder (which contains garlic) because my stomach won't let me. (I can eat salsa, which contains a bit of all that, though.)

Back in the day, I would add frozen meat substitute into my chili, but I don't find that necessary now.

Good luck with your chili making!