fifty frenchmen can't be wrong (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
some_stars) wrote2018-12-30 05:26 pm
some_stars) wrote2018-12-30 05:26 pm
Entry tags:
(no subject)
Once school starts again (in...a week, wtf) I will probably have more to talk about but for now, everything is still very dull. My mentor teacher wants to split the class up every day and give me the high-achieving group, which is very nice of her. We're planning to read The Hate U Give together so I....need to read that, which I have been meaning to do all break and have not done because reading is hard. Otherwise the only big news is that I experimented with the recipe I invented (gradually, over many years) for a black bean...stew...thing, it's very good, anyway I added chipotle peppers to it and it was great. Always add chipotle peppers.
To make this entry less of a nothingness I will share the recipe! I shared it before many years ago on tumblr but that's now lost to the void. It's a relatively low-spoon recipe with no actual techniques and only three fresh ingredients, only two of which need to be prepped (one if you buy pre-chopped onion). And you can keep the meat in the freezer and the onion and all the cans in the pantry, so all you need to get that week is cilantro, and in a pinch you can do without that.
Ingredients:
1/2 lb ground meat, or more if you want (I use turkey, but whatever is fine, you could use faux meat crumbles too)
1 medium white or yellow onion, diced (don't use a sweet onion unless you really don't like regular onions)
Cilantro
2 cans Goya black bean soup (the SOUP, in the RED cans, not just the beans--this is the most essential ingredient)
1 can Ro-tel (this is diced tomatoes w/chilies and it comes in a smaller-than-normal can, I think 10 oz? If you don't have Ro-tel where you live you can get any tomatoes with chilies, just don't use a whole 15 oz can)
1 4-oz can diced hot chilies
2-3 chipotles in adobo, chopped (you can make it without this, it'll be fine, but they add a great smokiness)
8-12 oz frozen broccoli
Cumin & coriander (I never measure, but I use a LOT) (you can also add a pinch of oregano if you like it)
Cayenne (optional; I also never measure but like, a decent amount) (Using this plus the canned chilies and chipotles makes it mildly spicy. If you want it hotter, I assume you can dice up some truly hot peppers and throw them in but I've never actually tried)
Olive oil
Saltines
1. In a large saucepan or pot, cook the meat in olive oil, breaking it up with a spoon. As it's cooking, add spices, chipotles, and salt and pepper. Remove to a bowl.
2. In the same pot, cook the onion until it's as soft as you want it.
3. Add the Ro-tel and canned chilies and salt them. Cook about 5 minutes to remove the canned taste.
4. Add back the meat and the two cans of black bean soup.
5. Cook the frozen broccoli in the microwave, then mix it into the pot with some more salt. Let everything cook together for 10-15 minutes while you chop the cilantro leaves.
6. Serve with cilantro and saltines. (The saltines are ESSENTIAL.)
This makes enough for four very hungry people or five small-to-medium servings, which is what I usually get out of it. It has protein, fiber, and vegetables; it tastes good; it takes about 45 minutes start to finish depending how fast you can chop up an onion; it has kept me from starving many a time. It is a good thing that I'm pleased to have invented.
edit 11/2019: i just tried this with Beyond Meat and it's SO good. the texture is absolutely perfect and the flavors are strong enough that it just tastes like meat. highly recommend. also recommended: topping the whole thing with chopped red cabbage, which really takes it to another level.
To make this entry less of a nothingness I will share the recipe! I shared it before many years ago on tumblr but that's now lost to the void. It's a relatively low-spoon recipe with no actual techniques and only three fresh ingredients, only two of which need to be prepped (one if you buy pre-chopped onion). And you can keep the meat in the freezer and the onion and all the cans in the pantry, so all you need to get that week is cilantro, and in a pinch you can do without that.
Ingredients:
1/2 lb ground meat, or more if you want (I use turkey, but whatever is fine, you could use faux meat crumbles too)
1 medium white or yellow onion, diced (don't use a sweet onion unless you really don't like regular onions)
Cilantro
2 cans Goya black bean soup (the SOUP, in the RED cans, not just the beans--this is the most essential ingredient)
1 can Ro-tel (this is diced tomatoes w/chilies and it comes in a smaller-than-normal can, I think 10 oz? If you don't have Ro-tel where you live you can get any tomatoes with chilies, just don't use a whole 15 oz can)
1 4-oz can diced hot chilies
2-3 chipotles in adobo, chopped (you can make it without this, it'll be fine, but they add a great smokiness)
8-12 oz frozen broccoli
Cumin & coriander (I never measure, but I use a LOT) (you can also add a pinch of oregano if you like it)
Cayenne (optional; I also never measure but like, a decent amount) (Using this plus the canned chilies and chipotles makes it mildly spicy. If you want it hotter, I assume you can dice up some truly hot peppers and throw them in but I've never actually tried)
Olive oil
Saltines
1. In a large saucepan or pot, cook the meat in olive oil, breaking it up with a spoon. As it's cooking, add spices, chipotles, and salt and pepper. Remove to a bowl.
2. In the same pot, cook the onion until it's as soft as you want it.
3. Add the Ro-tel and canned chilies and salt them. Cook about 5 minutes to remove the canned taste.
4. Add back the meat and the two cans of black bean soup.
5. Cook the frozen broccoli in the microwave, then mix it into the pot with some more salt. Let everything cook together for 10-15 minutes while you chop the cilantro leaves.
6. Serve with cilantro and saltines. (The saltines are ESSENTIAL.)
This makes enough for four very hungry people or five small-to-medium servings, which is what I usually get out of it. It has protein, fiber, and vegetables; it tastes good; it takes about 45 minutes start to finish depending how fast you can chop up an onion; it has kept me from starving many a time. It is a good thing that I'm pleased to have invented.
edit 11/2019: i just tried this with Beyond Meat and it's SO good. the texture is absolutely perfect and the flavors are strong enough that it just tastes like meat. highly recommend. also recommended: topping the whole thing with chopped red cabbage, which really takes it to another level.
no subject
What else would you do with chipotle peppers? I bought a can for Thanksgiving and have just gotten around to freezing the remainders. I don't know what to do with them!
no subject
oh you know what else i'd put them in? jambalaya. that would be amazing, possibly.
no subject
I don't eat much Central/South American food and will have to hunt around there also, but I did use up a chipotle in a daal-type soup I make frequently, instead of the usual pinch of cayenne pepper, and it was pretty great, so hmmm.