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There is chili and there is chili. Chili used to mean Texas style with meat and beans. Enter the vegetarians and the use of dried black beans, as called turtle beans, an integral part of Central American and Cuban cookery. They are easily found in the dried bean and rice section of the supermarket. Black bean chili was born and it has become probably the most beloved of all vegetarian dishes.
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Hummus is a mashed purÈe of chickpeas, olive oil, and lemon that is immensely popular in the Middle East. And America so it seems.
The traditional way to serve hummus is to spread it on a plate and drizzle it with flavorful olive oil. That’s fine for spreading, but if you are going to dip veggies into the hummus, it’s more practical to pile it into a bowl.
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It’s September and still hot as blazes. While we often think of the slow cooker for those long cooked winter stews, the slow cooker is the premier tool for summer cooking as well. Think of turkey breast, pork roasts, even lamb shanks.
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It seems like burgers are in vogue. Teheheheh. Summer BBQ and usually there are a few burgers on the grill. Beef, turkey, bison, lamb, crab, salmon, portobellos, even meatloaf mix. There are even an astounding library of cookbooks just on burgers now. A burger for every day of the year.
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Salt has become one of my most interesting posts. It is an important addition to food, accenting and balancing the natural flavors in food. While there is a lot of bad press nutritionally about salt, it is vital to good health and fundamental to the proper functioning of the entire body since it is the element that moves oxygen through our bloodstream and muscles.
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So the summer is rolling and it is BBQ time again. This is just plain ol’ BBQ sauce; unadulterated and straightforward. My favorite. And made in the slow cooker. I make many types of sauces in the slow cooker, but this is one I consider one of my foundation sauces.
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Taco salads are a variation on tostadas, but with the base tortilla shaped into a bowl, and began to sprout on Mexican restaurant menus in the 1960s. Its all the ingredients you would eat in a hand held taco, but with lots more lettuce on a plate, so dieters like the taco salad. Taco salads are so everyday, but with fresh ground turkey meat and all delicious add ons, it is a fantastic all-weather meal.
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Frito Pie, one of the great fun foods of the Southwest, consists of chile con carne (beef in red chile sauce) ladled over Fritos corn chips, and topped with shredded cheddar cheese and, if desired, raw onions and, if you’re feeling flush, pickled jalapenos and sour cream.
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Corned beef is one of the most popular dishes in the slow cooker. Along with chili, some cooks only bring out their slow cooker for this dish. It is often said to be the first recipe to be made out of Not Your Mother’s Slow Cooker cookbook.
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There are an entire world of rustic ethnic breads that are easily reproduced in your modern home kitchen. These are breads that were once only available regionally, tasted by the adventurous traveler. But no more. The invisible family boundries are down and the light is rushing in. What is old is now new. What was hidden by geography and religion, is now open to interpretation. Bakers are pushing the envelope. They want to master the techniques.
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