Chili and coffee.

[rootofnewt]

I'm going to make a big pot of chili today.

I just put a tray of peppers in the oven to roast: yellow chili, two poblano (one bright red, one still green), two cubanelle, one purple sweet.

Later, I'll sweat some sweet onions. The combine it all with tomatoes, beans, and some chipotle sauce. Maybe some dark chocolate. Some fresh oregano from the garden. Yum.

I'll eat mine with sour cream, cheddar or bergenost, and tortilla chips.

First, though, I'll blacken these peppers. And then, coffee. I desperately need some coffee today. I blame the Piglet. Because my own caffeine addiction isn't to blame. oh, no!

Comments

[twostepsfwd.livejournal.com]

Oh, that sounds so tasty.

How do you roast peppers? I've always wondered. I can't eat raw chili peppers and I have a Poblano plant in my garden, not sure what to do with the peppers.

Mmm... mole'.

[krasota.livejournal.com]

I grill or broil them. When the skins turn black (bubbling black, not charred all the way through), I flip them over. Blacken again, then dump into a bowl and cover. The resulting steaming effect makes the skins easier to slip off. Remove stems/seeds and skins, dice or leave whole. You can keep the seeds in your dish for more heat.

I should grow poblanos next year. I've eaten SO MANY PEPPERS this summer and last. I should just grow my own. I can buy banana peppers inexpensively, but I love 'em so much, I should have my own plants.

[krasota.livejournal.com]

I highly recommend steaming poblanos. Or roasting them (in a 350 degree oven rather than the high heat of a flame or broiler) . . . with stuffing! goat cheese + rice. Rice + tomatoes. Smaller peppers + doves. (Okay, I don't really eat squab, I just wanted to write "doves".)

I like stuffing smaller peppers with a mixture of cream cheese, cheddar/monterey jack, garlic . . . broil and then serve with sour cream. Too much dairy for you, I think. I make boy's with ground up cashews and bacon or ham. Well, I instruct him in how to make them, as I don't touch the meat.

BTW, when I make thick dals, I often make boy a cashew cream with ground up cashews, water, and a bit of lemon juice. He loves it. He goes easy on dairy (butter and whey protein powder, but no cheese or milk) for skin reasons.

[sabethea.livejournal.com]

OH GODS, that sounds FANTASTIC.

*is hungry*

[wanderyng1.livejournal.com]

I thought my food-fu was strong, but I had to look up what bergenost was.

[krasota.livejournal.com]

I've been so lazy lately that I've been making nachos with bergenost w/peppers.

[wanderyng1.livejournal.com]

It sounds tasty :)

By the by, do you use Xantham Gum for your GF baking? Also, do you know if there's any harm in leaving it out if a GF recipe calls for it?

[krasota.livejournal.com]

It improves the consistency of baked goods. If you leave it out, the final product will be super crumbly (no gluten to bind). I use xanthan gum or guar gum when I bake, unless I'm making something super eggy (brownies). Xanthan gun is expensive, but a little goes a long way. I bought a small bag last year and I'm still using it, even though I use 3-4tsp at a time.

[wanderyng1.livejournal.com]

Ah ha, good point. I saw a place online offering an 8 oz. bag of it for $20 and thought that rather expensive, but perhaps not. I'll have to hit Rebecca's or Whole Foods and pick some up if I plan on doing any GF baking.