Wife Jan has asked me to make cornbread. In and of itself cornbread is not a meal, it does though pair very well with chili. Since cornbread is a starch, I wanted to make a straight, bean-less chili con carne, but Jan said she like beans in her chili, so I added about half as many as I would usually add to a bean chili.
Tag Archives: recipes
The term chile (chili) is a complex. It can refer to: 1) a large number of fresh capsicum pods of varying heat levels; 2) the dried and/or smoked pods; 3) the same pods in powdered form (with or without the seeds); and 4) varied spices blends that include one or more of the powdered chilies as a main ingredient.
This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.
I am frequently stumped by the idea “What am I making for dinner?” Over the isolation, I have often settled for the tried and true recipes that I know my family likes, but over time even these pall. In these cases I go to the internet and search, “Ideas for dinner”—especially the hits that say things like, “Fifty recipes for a quick dinner.” I rapidly go through the pictures and recipe names going, “No, no, no, possibly, no, etc,” until I find something that “rings my bell.”
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. Jan has started to make it on anyone’s birthday. Jan spent years perfecting the techniques of making the mousse, but she got bored with making just “chocolate” mousse. She now makes a different variation every time she make it. For example, she has made a cherry liqueur variation, a Baileys Irish Cream variation, and a low sugar variation.
Kofta is a general Middle Eastern to Indian term for grilled ground meat—usually mixed with other things. You may form the meat mixture into balls, loafs or stuff it into something—leaves, vegetables, whatever. What you flavor/add to the meat, and what you do with it then, is limited only by your own imagination. Koobideh is the Persian name for kofta made with beef or lamb, although I have frequently known it to be made from beef and lamb in the local Persian restaurants. Today, wife Jan asked for koobideh meat balls with rice for dinner. The traditional Persian accompaniment to the meat is steamed rice, called chelow.