Chili for Chilly Weather

I don’t mean to alarm you, but there is a very real threat to the whole northeastern area right now, encompassing hundreds of miles and countless souls. Snow, the frozen menace that has become the bane of my existence, has re-entered the conversation after months of blissful warmth. No longer can mere sunshine keep us safe from that fluffy white terror, as current predictions indicate a chance of flurries at any point this week. Sure, it’s nowhere near a definitive statement of fact nor are the conditions expected to be severe, but the mere suggestion has set me on high alert. Glancing up at the sky tentatively every hour or so, just to make sure that nothing is falling out there, I feel a bit like Chicken Little, having histrionics about an absurd implausibility.

Truth be told, the basic concept of snow is actually quite enchanting, especially the first snow of the year, lightly dusting the world like confectioner’s sugar atop a dense, dark bundt cake of earth. This vision of gentle elegance prevents me from hating it thoroughly and unconditionally. An intolerance of cold hits much closer to the heart of my vitriol- Visible, tangible flakes in the air are just easy scapegoats when the going gets tough and the temperatures plunge. Whether or not those ominous clouds decide to open up and let loose a wave of frozen precipitation, one this is certain: It will be cold.

A forecast that promises highs of no greater than 40 degrees at the most is my call to arms. Fighting off that assault is only possible by warming oneself from the inside out and thus, I return to the kitchen for ammunition. Only the heartiest, most rib-sticking dishes need enlist for the task. At times like these, nothing but a big bowl of chili will do.

Contrary to my usual approach of going heavy on the vegetables, this wicked red brew is a real meat-lover’s delight, made with vegan sensibilities of course. It also happens to be the easiest, quickest chili I’ve ever slapped together, thanks to the convenience of ready-to-eat spicy Andouille-style “sausages.” Not even beans are invited to this party this time, creating a rich, ultra-meaty chili that I’d like to think would make a pure-bred Texan proud. Packing in the heat with every fiery bite, it’s impossible to feel one degree of winter chill with this fortifying stew on your side.

Yield: Makes 6 – 8 Hearty Servings

Easy, Meaty Chili

No Ratings

Ingredients

1 Tablespoon Olive Oil
1 Large Red Onion, Finely Chopped
3 Cloves Garlic, Minced
2 14-Ounce Packages Artisan Tofurky Adouille Sausages
2 Tablespoons Balsamic Vinegar
2 Tablespoons Chili Powder
1 28-Ounce Can Crushed Tomatoes
2 1/2 Cups Mushroom Broth
Salt and Pepper

Instructions

Toss the olive oil and chopped onion into a large soup pot over medium heat on the stove. Saute for 4 – 5 minutes, until the onion has softened and is fragrant, before introducing the minced garlic. Cook for another 4 – 5 minutes, stirring frequently, until the aromatics are lightly browned.
Meanwhile, place the “sausages” in the work bowl of your food processor and pulse until coarsely chopped, much like chunky ground meat. If you have a smaller machine, you may want to do this in two (or even three) batches. Be careful not to overdo it, since “meat” puree is definitely not what we want here!
Once properly processed, add the “sausage” crumbles into the pot along with the vinegar, chili powder, tomatoes, and 2 cups of the broth. Stir well to combine.
Turn down the heat to low and let simmer gently for 45 – 60 minutes, allowing plenty of time for the flavors to meld.
Stir every 10 – 15 minutes to make sure that nothing is sticking and burning on the bottom of the pot, and add in the remaining broth when it begins to look too dry. Season with salt and pepper to taste before serving.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 278Total Fat: 15gSaturated Fat: 2gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 0mgSodium: 911mgCarbohydrates: 19gFiber: 6gSugar: 7gProtein: 19g

November 12, 2013February 27, 2019

Hannah (BitterSweet)42 Comments

Fresh From the Freezer

Little additions add up to big flavors in any successful dish, as it’s the subtle nuances that set apart a great meal from an adequate one. Sometimes that can mean just a few extra minutes at the stove, toasting garlic to the perfect shade of golden brown, or simply adding in an extra dose of ginger, heightening those bright, spicy notes right at the end of each bite.

The same principle is true for simply getting food on the table in the first place; every helping hand counts, and reliable schemes for easing that process are not to be overlooked. I’ll swallow my pride and admit that sometimes, utterly drained from a day in the office, weariness penetrating straight through to my bones, I’ll reach for the old bottle of dusty, dried out garlic powder as my one and only seasoning, omitting dozens of ingredients out of sheer laziness- Not to mention a poorly stocked fridge, nary a fresh leaf of greenery to be found. Needless to say, these are not exactly meals to be proud of, let alone serve to anyone else with any taste buds.

Dorot has been my savior lately, providing the perfect culinary shortcut that doesn’t cut corners on quality. Offering myriad raw ingredients minced, frozen, and formatted into neat little cubes, it’s effortless to cook full-flavored delights, even when there’s no time to shop for fresh herbs or spices.

Beyond the convenience factor, which does admittedly weigh heavily in mind as I snatch up a stockpile of crushed garlic and ginger, it’s especially handy for these cold winter months when nary a sprig of basil can be found. I relish eating seasonal, embracing the new flavors as they ripen and develop each month, but I still crave the herbaceous bite of pesto all year long. The frozen basil cubes have been the antidote to my autumnal gloom, adding the distinctive aroma of a summer’s garden to previously drab, dull meals. Even before the company offered me samples for a more in-depth review, I was already filling my freezer with these edible green gems in preparation for colder (and busier) days.

So with all of this aromatic ammo, locked and loaded in the chill chest, what does one do to bring out their full potential? Make a highly flavorful yet delicate curry, bursting with bold notes of that luscious basil of course, but assembled with finesse so that you taste far more than just heat. Easily falling on the mild side of the spectrum, my Green Garden Curry is all about soothing, warming, and invigorating tastes, and not so much the sheer spice level itself.

The beauty of using Dorot’s ingenious frozen herbs and spices is that they turn this recipe into a truly season-less dish, equally delicious and accessible 365 days of the year. Though I had spring on my mind while composing the original, feel free to swap out vegetables to suit your own seasonal cravings. Green beans would be an excellent replacement for snow peas, and shelled edamame or lima beans could be gracefully slipped into the spot previously occupied by fava beans. As long as you have frozen herbs in your arsenal, there’s nothing stopping you from enjoying an equally savory, satisfying meal in no time at all.

Yield: Makes 3 - 4 Servings

Green Garden Curry

No Ratings

Leaning into the bright, verdant flavor of basil, this curry is bright green from a heavy hand with fresh herbal additions. The result is soothing, warming, and invigorating.

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 5 minutes

Ingredients

1 Tablespoon Coconut Oil
3 Medium Shallots, Diced
4 Cubes Frozen Minced Garlic*
3 Cubes Frozen Minced Ginger**
1 Medium-Sized Fresh Jalapeno, Finely Minced
1 1/2 Tablespoons Lime Juice
3 (2-Inch) Long Stalks Dried Lemongrass or 1 Stalk Fresh, Bashed and Bruised
1 1/2 Teaspoons Cumin Seeds
1 Teaspoon Brown Mustard Seeds
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Fenugreek
1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes
1 Cup Full-Fat Coconut Milk
1 Cup Snow Peas
1/2 Cup Frozen Green Peas
1 Cup Shelled and Peeled Fava Beans, Fresh or Frozen
4 Cubes Frozen Chopped Basil***
Salt and Ground Black Pepper, to taste
Brown Basmati Rice, to Serve

Instructions

Set a large saucepan over moderate heat and add the coconut oil in first, allowing it to fully melt. Once liquefied, introduce the shallots, garlic, ginger, and jalapeno. Saute for 6 – 8 minutes, until the cubes have broken down and the entire mixture is highly aromatic, as the shallots begin to take on a golden-brown hue.
Deglaze with the lime juice, scraping the bottom of the pan to ensure that nothing sticks and all of the brown bits are incorporated. Next, introduce your whole but bruised lemongrass along with the remaining spices. Stir periodically, cooking for 5 – 6 minutes until it smells irresistible.
Pour in the coconut milk, turn down the heat to medium-low, and bring the mixture to a simmer. Add the snow peas, green peas, and fava beans next, stirring to combine, and let stew gently for 10 – 15 minutes, until the snow peas are bright green and the fava beans are tender.
Pop in the basil cubes last, cooking just until they’ve completely dissolved and melded seamlessly into the curry before removing the pot from the heat.
Season with salt and pepper according to taste, and serve immediately over brown rice.

Notes

*1 cube is equal to 1 whole garlic clove.
**1 cube is equal to 1 teaspoon minced fresh ginger.
***1 cube is equal to 1 tablespoon minced fresh basil.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 317Total Fat: 17gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 230mgCarbohydrates: 37gFiber: 6gSugar: 6gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

November 1, 2013July 24, 2022

Hannah (BitterSweet)13 Comments

Inspiration Vs. Desperation

What spurs you on to create new recipes? Inspiration comes in countless forms, lurking just beneath the surface everywhere you look. It could be a trip to the market that lights a spark, or a great meal at a new restaurant. Even something as innocuous as watching tv or chatting with a friend might start the wheels turning. Some recipes, however, have decidedly less grand beginnings. Born not in some great flash of genius, but by sheer necessity, the results are by no means any less spectacular. Sometimes it just comes down to what’s already in the fridge.

Adding a single box of phyllo to a recent coop order seemed like a reasonable impulse buy to complete the case- A least until it arrived, and needed somewhere to stay. Freezer stuffed to bursting, there was no choice but to let it thaw out in the fridge, with still no destination in mind. With time ticking and now fridge space dwindling, that phyllo had to go, and not straight into the trash! At times like this, the great interweb is a true godsend.

Still waffling between sweet and savory recipes, it was the idea of Susan‘s Spinach and Artichoke Pie that sealed the deal. Tweaking the seasonings and switching out spinach for kale, it was an impressive outcome for the phyllo that had no clear purpose. Instead of making one giant pie, it seemed more fitting to break the dish up into individual wraps; less messy to serve and easier to store. Shatteringly crisp and flaky, that phyllo is truly what makes the final bundle of gently spiced greens and goodies so compelling. Only when my parcels had finished baking did I realize the strange cultural mash-up at play. Indeed, what emerged from the oven turned out to be glorified Greek burritos.

Yield: Makes About 5 Large Burritos

Greek Burritos

No Ratings

Get all the best bites of spanakopita in one tidy hand-held package. Wrap up savory spinach in phyllo dough like a burrito for a delightful Greek-inspired meal.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

2 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
2 Cloves Garlic, Finely Minced
12 Ounces Frozen Chopped Kale
1 Pound Extra-Firm Tofu, Thoroughly Drained
1/4 Cup Nutritional Yeast
1 Teaspoon Salt, or to Taste
1 1/2 Teaspoons Dried Dill
1 1/2 Teaspoons Dried Oregano
2 Tablespoons Lemon Juice
3 Tablespoons Finely Chopped Oil-Cured Olives
1/8 Teaspoon Dried Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Coriander
1 12-Ounce Bag Frozen Artichoke Hearts, Thawed and Quartered
1 Package Phyllo Dough, Thawed
Olive Oil in Spray Bottle

Instructions

Preheat your oven to 375 degrees and line two baking sheets with silicone baking mats or parchment paper; Set aside.
Begin heating the oil in a medium or large soup pot over moderate heat. You want a vessel with high sides that can accommodate a good amount of food, so don’t hesitate to spring for one size bigger than you think is appropriate. It’s not a bad thing if it ends up being too spacious either. Add in the onions and garlic, and saute for 10 – 12 minutes until fragrant, softened, and beginning to take on a golden hue.
Toss in the frozen kale, stir well, and let it thaw as it mingles with the hot onions. Turn off the heat as soon as the leaves are no longer icy.
Meanwhile, crumble your tofu into a large bowl and toss with the nutritional yeast, salt, dill, oregano, lemon juice, olives, pepper, cumin, and coriander. Once evenly seasoned, stir the tofu mixture into the hot onions and kale until well incorporated.
Finally, introduce the artichokes, and mix just to distribute evenly throughout the filling. The mixture should be warm to the touch but not hot at this point.
To assemble your burritos, first lay out one sheet of phyllo on an immaculate flat surface, and lightly spritz with olive oil. Carefully top that with another sheet, lining up the edges to the best of your ability, and spritz oil on top of that. Repeat twice more for a total of 4 stacked full rectangle sheets.
Gently distribute about 1 cup of the filling vertically, about 1 inch in from the left edge, top, and bottom. Now, as if it were a tortilla, fold the top and bottom edges over the filling, and roll, starting from the left side, until you have one smooth cylinder resting on the open end of the dough.
Gingerly lift the wrap and place it on one of the baking sheets, and finally spritz the top once more with oil. Repeat for the remaining dough and filling, placing no more than three burritos on each sheet.
Bake for 15 – 20 minutes, rotating the sheets about halfway through if necessary, until golden brown all over. Serve immediately while hot.

Notes

If you’re cooking for a smaller crowd, you can keep any leftover filling and phyllo separate, assembling and baking individual burritos when desired.