Guest guest Posted June 1, 2009 Report Share Posted June 1, 2009 How much macaroni do you use, and do you cook it before adding to the pot, or just let it soften in the stew? Thanks. ~ PT ~ Courtesy, kindness, sincerity, truthfulness, thoughtfulness and good manners translated into behavior reflect one's true character. ~ Harry F. Banks `````````````````````````````````````` , " Angela " <summertimeinparis wrote: > > 2 t. garlic > 1 med. onion > 2 stalks celery > 1/2 cup mushrooms > 2 T chili powder > 1 t. paprika > 1/2 tsp salt > 1 can tomato soup > 1 green pepper > 1 T. oil > 1 T. water > 2 can tomatoes > 2 can kidney beans > 1 T. cumin > macaroni > 1 can water > > Saute onions, celery, mushrooms, green pepper and spices in oil; combine with the rest of ingredients in pot and simmer until done. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 2, 2009 Report Share Posted June 2, 2009 I use about a cup of macaroni. I let it soften in the stew. It absorbs the flavors that way. -- In , " ~ PT ~ " <patchouli_troll wrote: > > How much macaroni do you use, and > do you cook it before adding to the pot, > or just let it soften in the stew? Thanks. > > ~ PT ~ > > Courtesy, kindness, sincerity, truthfulness, thoughtfulness > and good manners translated into behavior reflect one's true > character. > ~ Harry F. Banks > `````````````````````````````````````` > , " Angela " <summertimeinparis@> wrote: > > > > 2 t. garlic > > 1 med. onion > > 2 stalks celery > > 1/2 cup mushrooms > > 2 T chili powder > > 1 t. paprika > > 1/2 tsp salt > > 1 can tomato soup > > 1 green pepper > > 1 T. oil > > 1 T. water > > 2 can tomatoes > > 2 can kidney beans > > 1 T. cumin > > macaroni > > 1 can water > > > > Saute onions, celery, mushrooms, green pepper and spices in oil; combine with the rest of ingredients in pot and simmer until done. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 15, 2009 Report Share Posted June 15, 2009 Thanks, Angela. I updated your recipe in the files so it gives more complete instructions. , " Angela " <summertimeinparis wrote: > > I use about a cup of macaroni. I let it soften in the stew. It absorbs the flavors that way. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 18, 2009 Report Share Posted December 18, 2009 CHILI 1 tablespoon oil 1/2 cup chopped green bell pepper 1/2 cup chopped onion 1 can (14 1/2 oz.) Mexican stewed tomatoes 1 zucchini, diced 1 yellow squash, diced 1 tablespoon chili powder 1 teaspoon sugar 1/4 teaspoon salt (or to taste) 1 can vegetable broth 1 can black beans, drained and rinsed 1 (11oz.) can whole kernel corn 1 can pinto beans, drained and rinsed 2 tablespoons margarine 1/4 teaspoon Tabasco (or to taste) Shredded Mexican cheese for sprinkling over top Tortilla chips Heat oil in large Dutch oven over medium heat. Add green pepper and onion. Cook until tender but not browned. Add tomatoes and cook, stirring occasionally for about 2 to 3 minutes. Add zucchini, yellow squash, chili powder, sugar and salt. Cook for about 1 minute. Add broth, black beans, corn, pintos, margarine and Tabasco. Simmer uncovered for about 15 minutes. If chili gets too thick, add water or more vegetable broth. Sprinkle cheese over individual servings and enjoy with tortilla chips. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2010 Report Share Posted February 19, 2010 Opps. I said red bell pepper twice. The first time ought to have been red. The subsequent pepper ought to have been green, yellow, or orange. In Vino Veritas, *´¨) Janis Abbe .. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ ) (¸.·´ (¸.*´ ¸.·´ `·-* * Oenaphile, Logophile, Ailurophile, Bibliophile " Great spirits have always encountered violent opposition from mediocre minds. " ~Albert Einstein " A man hears what he wants to hear and disregards the rest. " ~Paul Simon " I'd rather laugh with the sinners than cry with the saints; the sinners are much more fun. " ~ Billy Joel In a message dated 2/19/2010 11:20:50 P.M. Eastern Standard Time, SquidBreth writes: Okay. You guys are going to positively love this... and this is coming from your token non-vegetarian member. I went to my local library tonight, which is an amazing library with all sorts of insane programs. Don't get me started. One of the few advantages of where I live is my insane library that is the local hot spot. No, I'm not kidding. It has cool programs from everything for babies, toddlers, school kids, teens, and adults. Well, tonight it had something for my older son (8), but my 5 1/2 year old was left out. So I needed to entertain him for the hour and a half when my older son's program was going on. I was allowed to bring him to an adult program (as long as I was with him), which was a chili contest. Okay... okay... here's the part you're going to love... There were eight entries into the contest. The winner? The ONLY vegetarian chili! Yup, that's right. When offered to both chef judges and ordinary omnivorous civilians, the hands down winner was the vegetarian offering. Now, tell me you're not enjoying this? Okay... here's the deal. I'm going to type in the recipe for the winning chili, the vegetarian chili. Then I'm going to type in MY recipe for vegetarian chili. Now, in all fairness, the winning chili was considered medium hot, whereas my version is distinctly mild. Hey, I'm trying to get my family to eat vegetables. They don't do hot. One thing at a time, okay? Please put aside the hotness factor and tell me which version you'd rather eat. I won't be insulted. I'm just curious. Here goes... The Winning Chili... Rick's Veggie Chili Ingredient: 1-5 habenero peppers 1 red onion 1/2 Spanish onion 3 cloves of garlic 4 tablespoons of virgin olive oil 6 oz. tomato paste 28 oz. tomato sauce 2 15 ox. cans of diced tomatoes 1 can black beans 1 can red kidney beans 1 can pink beans 4 tablespoons of black pepper to taste 2 tablespoons of chili powder to taste 2 tablespoons of cumin 4 tablespoons of sugar 4 carrots, grated 2 stalks of celery 1 granny smith apple juice of one line (optional) Monterey Jack cheese (optional) Preparation: Peel the carrots, then grate the carrots, celery, and granny smith apple in large pieces. (Don't ask... I'm copying the recipe verbatim. I know it doesn't make sense.) Dice the onions into medium size pieces. Slice the garlic into thin slices. Remove the seeds from the habenero pepper, slicing them into small pieces. Cooking Instructions: Brown the onions and garlic in the olive oil for 7-10 minutes. Do not over cook. Onions should be translucent. Add the grated carrots and celery -cook five more minutes. Add spices, beans, tomato sauce, and paste. Stir, and when past is dissolved, add the sugar. Add the chopped peppers to taste -- to determine how spicy you want the chili. Simmer for twenty minutes. If it's too hot (spicy) after adding the peppers, add the granny smith apples (to taste) to reduce the degree of spice from the peppers. Quarter the lime. Grate the Monterey Jack cheese. Apply the lime to taste. Sprinkle with grated cheese. That was the winning recipe. Okay... Here is my vegetarian chili. It's very mild. If mild isn't your thing, add ghost chilies or habenero peppers to your heart's content. Oh, my version is huge. So many people love it that, when I make it, I cook for a crowd and give it away. Halve or quarter this recipe for an ordinary family. Jan's Vegetarian Chili with Avocado Salsa Jan'sVegetarian Chili Ingredients: 8 medium Portobello mushroom caps, cubed 6 medium Yukon Gold or Russet potatoes, cubed 2 boxes firm tofu, cubed 2 teaspoons olive oil 1-2 medium Vidalia onion, chopped 1 cup chopped red bell pepper 2 Tablespoons sliced green onions 1 cup diced red bell pepper 2 (15 oz.) cans dark red kidney beans, drained 1 (15 oz.) can chickpeas/garbanzo beans, drained 1 (15 oz.) can black beans, drained 1 (15 oz.) can pinto, lima, or other beans, or black-eyed peas, drained 2 (15 oz.) can kernel corn, drained 1 (14 oz.) can diced tomatoes, undrained 3 cloves garlic, minced 1 cup tequila 1 (8 oz.) can tomato puree 1 (5 oz.) can chopped green chilies 2 Tablespoons minced jalapeno pepper 1 dried red chili pepper 1 Tablespoon chili powder 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1/8 teaspoon Liquid Smoke 1/2 cup chopped fresh cilantro 1 bar seriously bitter chocolate (eg. Ghiraldi's 86% cocoa or Lindt bitter chocolate with chili -- optional) Garnishes: 6 Tablespoons sour cream 6 lime wedges baked tortilla chips avocado salsa (recipe to follow) Directions: Par boil potatoes. Saute mushrooms, pepper, and onion in oil. Simmer all ingredients in a large pot, crock pot, or Dutch oven. Cook for at least two hours (the longer, the better), stirring occasionally. Serve with sour cream, lime wedges, chips, and avocado salsa. Recipe Note: The longer you cook, the spicier the chili will become. That's not necessarily a bad thing, but you should be aware of it before embarking on this recipe. You can minimize this effect, should you wish to, by adding the spices one to two hours before you plan on serving, or by cutting down on the pepper and chilies. Avocado Salsa Ingredients: 1/2 cup finely chopped and peeled avocado 1/3 cup chopped and seeded tomato 2 Tablespoons finely chopped Vidalia onion 1 Tablespoon finely chopped and seeded jalapeno pepper 1 Tablespoon chopped fresh cilantro 1 Tablespoon fresh lime juice 1/8 teaspoon salt Directions: Combine all ingredients; toss mixture gently. Serve salsa immediately. So, friends... what do you think? Should I have entered? In Vino Veritas, *´¨) Janis Abbe .. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ ) (¸.·´ (¸.*´ ¸.·´ `·-* * Oenaphile, Logophile, Ailurophile, Bibliophile " Great spirits have always encountered violent opposition from mediocre minds. " ~Albert Einstein " A man hears what he wants to hear and disregards the rest. " ~Paul Simon " I'd rather laugh with the sinners than cry with the saints; the sinners are much more fun. " ~ Billy Joel Quote Link to comment Share on other sites More sharing options...
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