Mich's Meaty Mole Chili

The meat extravaganza (and a few special additions) brings this dish to life in my rendition of mole chili. This recipe is in reverence to a river trip that I took last fall; running the gates of ladore. It was my first ever multi-day river trip, and I had no idea what was in store for me. Aside from phenomenal scenery and wonderful company, the culinary delights that came out from the woodwork was equally inspiring. On this very trip, I had the best chili that I've ever had in my life, made by a fellow river mate. Tonight, as I spooned this delicious dish, I was taken back to the scenic landscape of Ladore, the campfires, and the people. Thanks again Joshie, for an amazing trip!

6 garlic cloves

1 red onion

3 cups dried beans

2 cans diced tomato (or fresh tomatoes if it's in season! diced, drained, pureed)

1/4 cup apple cider vinegar

2 cups vegetable or chicken broth

1 12oz bottle of dark beer (I used some homemade porter)

2 cups corn

1/2 lb bacon

1/2 lb venison

1 lb ground meat

2 sausages

1/2 cup unsweetened cocoa

2 Tbsp molasses

1 cinnamon stick

5 Tsp chili powder (if you're lucky like me, you'll have some stashed from NM!)

To flavor: cinnamon, cumin, salt/pepper, honey

*Before starting, soak the beans over night.

1. Brown meat separately, then set aside.

2. In a 6-8 qt dutch oven, saute the garlic and then add the diced onion. Add beer until it is reduced.

3. Add, tomatoes, stock, and the remainder of the ingredients.

4. Add meat in, and simmer, or put in oven at 400 degrees, for at least 2 hours. The longer the better!

5. Serve w/a side of homemade corn bread, salad, and toppings (plain yogurt, cheese, and fresh red onion).

Sausage Cheddar Biscuits

While I was putting the flour away, I noticed the bag had a recipe for Sausage Cheddar Biscuits on it.

Bacon Cheddar Biscuits Based on the King Arthur Flour bag recipe

Ingredients
3 cups King Arthur White Whole Wheat Flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon fleur de sel
½ cup butter, chilled
8oz Morning Star Farms Original Veggie Sausage Patties
2 inch cut of a 2lb block of Tillamook Vintage Medium White Cheddar Cheese (about 1 ½ cups when chopped)
1 cup reduced fat buttermilk
½ cup Nancy’s Organic Nonfat Yogurt

Cut the stick of butter into ¼ inch squares. Separate the squares from each other and put on a plate; place in the freezer.
Heat a skillet to medium high and add the veggie patties. Cook thoroughly; approximately 7 minutes each side. Put patties on a plate and put in the freezer to cool.
In a mixing bowl whisk together the flour, baking powder, baking soda and salt. Cut the chilled butter squares in with a pastry cutter until mixture is crumbly and somewhat homogenous. Put the mixing bowl in the refrigerator.
Preheat the oven to 425°F. Place a piece of parchment paper on a baking sheet.
Cut the cheese into ¼ inch squares by making slices, then cutting the slices into sticks, and the sticks into chunks. Take the veggie patties from the freezer, and make four cuts across. Turn 90 degrees and make four more cuts, resulting in squares approximately ¼ inch in size.
Remove the mixing bowl from the fridge and add the cheese and veggie sausage. Add the yogurt, buttermilk and yogurt. Mix with a rubber spatula by turning the mixture and smooshing down. Work just until everything is evenly moistened.
Turn the dough straight onto the parchment paper and pat into a rectangle about ¾ inch thick. Cut the dough into 2 inch squares. Brush with melted butter if so desired, and pull the squares of dough apart so they aren’t quite touching.
Bake for 20-25 minutes until medium- to deep-golden brown. Serve immediately.

The cheese from these biscuits runs out onto the pan quite a bit forming lovely little cheese crisps to nom on. Phil says that’s the best part. They are delicious when piping hot, right out of the oven! We had them with beer for dinner.

Red Wine Beef Stew

You know how sometimes you open a bottle of wine, drink one glass, and then forget about the rest of the bottle for a while? I mean, we definitely didn't have that problem in the above photo at the seafood and wine festival, but sometimes you don't drink the whole bottle... Well, I found something useful to do with that leftover-not-so-yummy wine. Make it into a delicious stew. My parents don't drink much, and the other day we were opening a bottle of wine and found a few bottles that were a little too fermented, so I looked up some recipes to get ideas. Here is what I came up with. And I apologize, but I don't really measure.

1. In a dutch oven, heat up a few tablespoons of olive oil and butter. Add 1-2 lbs. of cubed beef and brown it on all sides. Add 1 medium chopped onion and about 5 minced cloves of garlic. Cook for a few minutes until onions become translucent. Add a pinch of salt, a few bay leaves, and some fresh herbs. I used rosemary and sage, my two favorites. Stir in about a tablespoon of flour. Throw in a bottle of wine.
2. Put the dutch oven in a 350 degree oven for about an hour and a half. The liquid should reduce a bit and smell delicious.
3. In a pan on the stove, cook some veggies. I used: 2 small potatoes, 1 carrot, 2 celery stalks, green beans, and collard greens. Add some pancetta, a few tablespoons of sugar, and about 1/2 cup of water to the pan and cover it. Cook for a few minutes until everything is done.
4. Take the dutch oven out of the oven and mix everything together.

Chile Verde (Green Chile Pork Stew)

A few years ago, I had one of the best summers of my life in Nuevo Mexico. I was sent to NM from my program, and though days were filled with learning all things medicine, evenings and weekends were filled with climbing, cycling, catering w/Brett house, and all around debauchery con mi hermanas (paco y uhleeta). When I have a hankering for NM, I take out the frozen green chili's, and start brewing a little stew.

2 Tb olive oil

2 lb pork loin, cut in 1" cubes

1 large onion, diced

3 large cloves garlic, minced

1/2 lb tomatillos, husks removed, pureed

1/2 lb tomatoes, diced

6-8 green chili peppers, roasted, peeled, seeded, and diced

1-2 jalapenos, seeded, and finely chopped

1/2 cup chicken broth

2 tsp cumin

salt and pepper to taste

chopped cilantro

lime wedges

plain yogurt/ sour cream

1. Heat oil in a large pot (4-6qt dutch oven works nicely!). Brown the pork, then reduce the heat and add the onion and garlic. Cook until the onion softens.

2. Add the rest of the ingredients (sans cilantro, lime, and yogurt).

3. Bring all ingredients to a boil, then reduce the heat and simmer uncovered until the pork is very tender. Approx 1- 1.5 hours.

4. Add more spice accordingly, I added a little more red chili powder.

5. Serve with lime wedge, chopped cilantro, dolop of plain yogurt, and perhaps some home made tortillas! (courtesy of aleta!)

TORTILLA TIME!

O wow! I just made the yummiest tortillas EVER.... twice!
My boyfriend Harrison is doing a project for school, where for 3 months he will eat nothing but local foods (300ish mile radius of Albuquerque, NM). This is proving difficult in the winter months, but we are both being as creative as possible.
Last night I had the urge to make tortillas, and they turned out incredibly delicious, so I made them again this morning and filled them with eggs, potatoes, green chile and cheese, and we gorged ourselves on "Breakfast Tacos".

2 cups white flour
2 Tbs butter (we used raw butter, which worked quite well!)
1 tsp salt
1 tsp baking powder (unfortunately there is no local source... but shhhh!)
3/4 cup hot water


Mix all the dry stuff together, then add the wet goods.
Knead the dough for about 5 minutes, and separate into 6-8 balls.
Let the balls sit under an upside-down bowl for about 20 minutes.
Using either a tortilla press (thank you wonderful sister who brings cool things back from Mexico) or a rolling pin, or a closed bottle of wine, flatten the balls into round, or amoeba shaped tortillas. (I actually roll them one at a time b/c they shrink sooooooo fast!)
Place your flattened shape on a VERY hot skillet, and using your hands, keep the tortilla from shrinking by pushing all over it.
Let it cook for about 15 seconds, then flip it. Let it cook about another 30-40 seconds, flip again, and cook about 30 more.
EAT!!!!! They are best when they are fresh off the skillet, and can be eaten as is, or topped with beans, cheese, eggs, meat.... anything really!


LOTS OF LOVE!!!!!!!!!!!!!!!!!

Non-Dairy Ice Cream

I have been trying to make ice cream without any dairy, since the dairy tends to upset my stomach. The other night, I made avocado key lime ice cream. I blended up:
2 cans coconut milk
2 avocados
1/2 lb. key limes (just the juice)
1/2 cup sugar
Then I stuck it in an ice cream maker. Amazing! Anyone have any other good ice cream ideas?

Healthcare

Thank god it passed! I am so happy about this!!!