chilli sin carne

All posts tagged chilli sin carne

Spicy Food: Because Everyone Could Use Some Vavavoom in the Kitchen

Published January 24, 2015 by The Feminist

spice

I know it has been a while since my last post, but I’ve got a really good excuse for this minor absence on the world wide web.

No, sorry, that’s a lie. I was just lazy.

But here I am, dear readers. Back with an incredibly yummy post (Because how else would I make up for an entire week of blogging silence?)

This post is all about – you’ve guessed it!- spices.

I know I’ve said this plenty of times before, but I won’t stop repeating myself until every freaking home cook on this planet has an entire spice cupboard in his or her kitchen: spices are the source of life. No matter how tasty your other ingredients may be, if you forget to add some spice, the end-result will be dull, flavourless and downright disappointing.

Many (inexperienced) cooks only think about spices sporadically –that is, if they think about spices at all!- as if spices were some long lost acquaintances you never really got to know when you were little.

They only add spices right at the end of a recipe, or just throw in the tiniest little pinch, because they don’t really understand the purpose of this strange looking and pungently powerful acquaintance.

Basically, most of us are too scared. We would rather live a plain, boring and dull life that is safe of risks, than try and take the spicy road.

Making a close friend out of an acquaintance is indeed a work-in-progress. You will stumble, you will fall, but once you’ve got the doses right, it will feel as if your heart has finally caught fire. You will feel alive.

That’s what spices can do for you. Not only will they add some vavavoom to your daily meals, but they will also –and more importantly- warm your heart.

So make spices your best friend and you will never be cold again.

Vegetarian Chilli Sin Carne with a Coffee and Spice Blend

For this naughty little vegetarian chilli, I decided to make my very own spice blend. Believe me, there is nothing more therapeutic than grinding some spices together in a pestle-and-mortar and making the aromas spread through your kitchen.

To make this spicy dish even more special, I added some instant coffee granules to my spice mix. This will add another dimension of bittersweet intensity.

Last but not least, right near the end, I dropped a tiny piece of dark chocolate in the sauce. You won’t be able to taste the chocolate per se, but it will give the already fabulous sauce even more depth and richness.

chilli

Ingredients (serves 4):

For the Coffee and Spice Blend:

  • ½ tbsp. instant coffee granules
  • ¼ tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • ½ tsp ground coriander
  • 1 tsp salt
  • 1 tsp black pepper

For the Chilli:

  • 2 sweet potatoes, cut into chunks
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 1 courgette, roughly chopped
  • 1 red onion, roughly chopped
  • 2 cloves of garlic, minced
  • 400gr or 1 tin of red kidney beans
  • 400gr or 1 tin of cannellini beans
  • 2 tins of chopped tomatoes
  • 5gr of dark chocolate (at least 70% cacao)
  • Fresh coriander, leaves and stalks

To serve:

  • Sour cream
  • Homemade guacamole
  • lime
  • Any type of flat bread

Method:

  1. Make the spice blend by grinding all the spices and coffee together in a pestle-and-mortar or a large and heavy bowl. Set aside.
  2. Preheat the oven to 220°C. Take 1 tsp of the spice mix and add 1 tbsp of vegetable oil. Mix until you get a nice paste. Brush the chunks of sweet potato with it and put them in the oven on some baking parchment and bake for 15 minutes. Once these beauties are roasted and are slightly turning black on the edges, take them out of the oven and set aside. The roasted potatoes will add an extra smokey flavour and will give the chilli an indulgent texture.
  3. In a large pan, add a tablespoon of vegetable oil and add the onion, garlic, a tablespoon of finely chopped coriander stalks and the spice blend. Stir for one minute and now add the peppers and courgette. Let it fry for 3 minutes or so before adding the tinned tomatoes. Stir well and let it simmer for 5-10 minutes.
  4. Add the beans and give it a quick taste. You will probably need to add more salt.
  5. Let it simmer for another 10 minutes before adding the roasted potatoes. Let it simmer for another 10 minutes to enhance all the flavours. Just before serving stir in the chocolate and let it dissolve.
  6. Sprinkle on some fresh coriander and serve it with a good dollop of sour cream, guacamole, a squeeze of lime juice and a slice of bread.

White Bean Curry With Rum-Flambéed Pineapple

This is an incredibly easy curry. Beans. Coconut. Spices. That’s all you need. Add to that some marvelous pineapple slices flambéed with rum and you will be dancing around your tiny kitchen like a Disney Baboon on steroids.

pineapple

Ingredients (serves 1):

For the flambéed pineapple:

  • 3 thick slices of fresh pineapple (Do not, I repeat, DO NOT use tinned pineapple!)
  • 2 tbsp Rum
  • Zest of ½ lime
  • Pinch of chilli flakes

For the white beans curry:

  • 200gr or 1 small can of white beans (but you could also use chickbeans, flageolet, black-eyed peas,…)
  • 200ml coconut milk
  • 1 tbsp desiccated coconut
  • 1 clove of garlic, minced
  • 3cm piece of ginger, grated
  • Fresh coriander
  • ¼ tsp cinnamon
  • 1 tsp ground turmeric
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ¼ tsp chilli powder
  • ¼ tsp fenugreek
  • ¼ tsp mustard seeds
  • 1 tsp garam masala
  • Juice of ½ lime

Method:

  1. Heat a tablespoon of vegetable oil or ghee in a small pan and add the ginger, garlic and all the spices (apart from the garam masala). Let it fry on a low heat for a couple of minutes.
  2. Add the beans and stir.
  3. Add the coconut milk and season with salt. Let it simmer away for 15 minutes.
  4. Stir in the garam masala, the desiccated coconut and the lime juice.
  5. Meanwhile, heat a knob of butter in a pan and fry the pineapple slices until they start to caramelize. Sprinkle on the chilli and lime zest.
  6. Finally, flambé the pineapple with the rum. Be careful. You don’t want to lose all your hair.
  7. Serve the curry with the pineapple slices and sprinkle on some fresh coriander.

Kitchen Goddess on a Roll: my best homemade dishes of the week

Published February 12, 2013 by The Feminist

I’m guessing you have a very busy life. With all of the commitments of family and work responsibilities pulling you into a thousand different directions. So I can imagine that it must often seem like a real chore to get dinner on the table. But if I can do it, so can you! Please don’t think that because I’m still a university student, I don’t know what I’m talking about. Because I do! I attend classes, do research for master papers and write blog posts ( 😉 ) and a whole other bunch of stuff that I will wisely not mention. So yes, I do know what stress is all about.
All the more reason to eat wholesome, home-cooked meals that will comfort body and soul, don’t you think?
I hope these three dishes, inspired by three different continents, will motivate you to put on that apron and get cooking. (Because cooking is far less expensive than a therapist.)
1) Asian Salmon Curry with Rice noodles

This recipe is both healthy and comforting at the same time!

DSCN2489

Ingredients:

• 250gr rice noodles
• 2 large salmon fillets
• 1 pak choi, sliced
• 1 broccoli, separated into florets
• 500ml coconut milk
• 1 tablespoon muscovado sugar
• 2 large red chillies
• 2 cloves of garlic
• 1 onion
• 2 teaspoons of chilli powder
• 1 tablespoon of ground coriander and cumin
• 5cm piece of fresh ginger

Method:

1) For the curry paste, place the chillies, garlic, onion, chili powder, cumin, coriander and ginger in a food processor and blitz to a paste.
2) Cook the noodles according to the instructions on the packet.
3) Stir-fry the vegetables for 3-5 minutes and take them out of the wok.
4) Heat some vegetable oil in the wok and add the red curry paste and fry for 3 minutes, or until fragrant. (leaving some of the curry paste for the salmon)
5) Stir in the coconut milk and sugar, bring to the boil and then reduce the heat. Let it simmer for about 5 minutes
6) Season your salmon by rubbing it with the remainder of the curry paste and pan-fry the salmon until just cooked. The salmon should be pink and slightly translucent in the middle. Flake the salmon into bite size pieces.
7) Add the noodles, the vegetables and salmon to the curry sauce and season to taste with fish sauce.
8) Serve on a large plate and sprinkle some freshly chopped spring onion and coriander on top.
9) Your Asian omega 3 bomb is ready to enjoy!

2) Mexican Chilli sin Carne con Chocolate

Chocolate and chili are the Brad and Angelina of flavour combinations. That says it all, I guess 😉

DSCN2480

Ingredients:

• 250gr of minced seitan
• 2 carrots, diced
• 2 red peppers, diced
• 1 onion
• 2 cloves of garlic
• 1 x 400gr can red kidney beans
• 2 x 400gr cans of chopped tomatoes
• 2 red chillies
• ½ tsp smoked paprika
• 1 tbsp cumin
• ½ tsp cinnamon
• 1 tsp dried oregano
• 25gr of dark chocolate

Method:

1) Heat some oil in a saucepan over a medium to high heat. Add the onion, garlic, chillies, carrots, and peppers and fry until softened.
2) Add the seitan, smoked paprika, cumin, oregano and cinnamon and season, to taste, with salt and freshly ground black pepper. Fry for a further 4-5 minutes, stirring well.
3) Add the drained kidney beans and the chopped tinned tomatoes and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then half-cover the pan with a lid and simmer for about 15 minutes.
4) Stir in the chocolate until melted.
5) Serve the chilli with a bowl of steamed rice and top each serving with a dollop of Greek yoghurt and coriander.

3) Moroccan Rabbit Tagine with orange and couscous

This is my take on a classic chicken tagine. The warm flavours of the cinnamon, dried raisins and orange make this tagine unforgettable.

DSCN2466

Ingredients

• 2 large onions, roughly chopped
• 1 rabbit, jointed
• 275ml of chicken stock
• 1 cinnamon stick
• Juice of 2 oranges
• 2tbsp of clear honey
• 100gr of raisins
• 2 carrots, chopped
• 1 tsp ground ginger

Method:

1) Fry the rabbit on both sides until golden brown and set aside.
2) Fry the onions with the honey in the same pot you used for the rabbit until the onions start caramelizing.
3) Add the carrots, the raisins, cinnamon and ginger and fry for a couple of minutes.
4) Add the rabbit and cover with the orange juice and chicken stock.
5) Bring to the boil and when it boils, turn down the heat and let it simmer for 45 minutes to an hour until the meat falls of the bone.
6) Serve with a couscous salad with chickpeas and orange and garnish with toasted almonds.

Ay Caramba! Chilli Sin Carne

Published November 18, 2012 by The Feminist

Okay, Chilli con carne (or in this case: chilli sin carne 😉 ) isn’t the prettiest looking dish to photograph. Especially because I’m such a bad photographer! But once you are able to look past all that visual horror, you will soon discover that this dish will delight all your other senses…

Imagine THE SMELL! That wonderful blend of chili, cinnamon, cumin and smoked paprika penetrating the walls as if it were a very special air freshener!

Imagine THE TASTE! It is hearty, aromatic and spicy! What more could you wish for?

Basically, this Chili Sin Carne is my idea of COMFORT FOOD heaven. You don’t even need to use cutlery! Yes, you’ve read that correctly. Why not use your hands instead of a fork?

Oh, come on! I know you want to!
😉