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

[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.