Veg*n Cooking and Other Random Musings: Gypsy Peppers
Showing posts with label Gypsy Peppers. Show all posts
Showing posts with label Gypsy Peppers. Show all posts

Wednesday, October 14, 2009

Crockpot Chile Chili

The weather is starting to get chilly here in Mid-Missouri and there is nothing better (at least in my opinion) to eat when it is blustery than a hearty soup, stew, or chili. So I decided to make chili!

I like my chili to be really spicy - well, if I am honest, I like EVERYTHING to be really spicy, but Brett has complained many times that the reason he does not like me to make chili is because it is too hot. I decided to be nice and use chiles for flavor, and just a little bit of heat and we ended up with this super tasty chili that we enjoyed with Fritos!

Sorry for the horrible picture. Hopefully someday I will figure out how to use my camera.

The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Crockpot Chile Chili
1/4 cup Anasazi beans, rinsed ****
1/4 cup cranberry beans, rinsed ****
1/4 cup pinto beans, rinsed ****
1/4 cup navy beans, rinsed
1/4 cup black beans, rinsed
1 cup kidney beans, rinsed +
2 pasilla chiles, stems removed and rinsed
2 ancho chiles, stems removed and rinsed

4 cloves of garlic, minced
2 habaneros, seeded and minced *
2 gypsy (or other sweet peppers), seeded and minced *
2 yellow onions, chopped *
4 large tomatoes, cored and chopped *

2 red potatoes, scrubbed and cubed *
1/2 large sweet potato, peeled and cubed *


(Start this chili in the morning.)

Combine beans and dried chiles in a crockpot and let simmer on low all day.

Before you go to bed, add all the vegetables except the sweet and regular potatoes.

In the morning, add the potatoes, and season to taste. Let cook for an additional hour or so or until potatoes are soft.

This chili was super tasty and would also be excellent with tortilla chips or on a baked potato. Mmmmmm.

'Til next time.

Wednesday, August 20, 2008

Quesadillas de Melocotón y Verdura (Peach and Veggie Quesadillas)

This was one of the more experimental recipes I've tried lately and it was really, surprisingly good. The sweetness of the peaches worked really well with the spicy peppers, the crunch of raw cucumbers, the juciness of the fresh tomatoes, and the nuttiness of the quinoa. Brett's only complaint? There weren't enough peaches in the dish - he's a hummingbird, there have been times that I've truly wondered if there is a such thing as sweet enough to him! :-) But I did agree that more peaches would not have been a bad thing. When I had created this recipe, I decided that 3 peaches seemed a good amount for the dish. I was thinking of the larger sized peaches I've seen around the farmer's market. Well, after much frustration this past weekend, we finally found the only stand (that we are aware of) that was selling pesticide free peaches, and they were a little smaller than the other peaches. So next time I make this meal, if we are using the small peaches, I will use 5, otherwise 3 it is.

I was a little nervous about this dish, as the only fruit I had ever tried in a meal has been pineapple, and I was nervous when I made that too! I was really happy it turned out and we had a lovely fresh batch of Green Chile Taco Sauce that complemented these quesadillas perfectly.

Just a reminder of the produce legend:
* = farmer's market
** = CSA
*** = Container or Community Garden

Quesadillas de Melocotón y Verdura
1 cup quinoa, cooked
3 peaches, washed, cored and diced *
2 serranos, seeded and minced ***
2 petite bell peppers, seeded and minced ***
1 gypsy pepper *
2 cloves of garlic, minced *
1/4 red onion, diced *
1 cucumber, minced *** (we used one of the cukes we nabbed from an abandoned plot)
1 large tomato, seeded and chopped *
juice of half a lime
dash chipotle chili powder
dash cumin
dash cinnamon
dash white pepper
dash salt

Green Chile Taco Sauce

Heat a few tablespoons of water in a small skillet. Add the peppers, onion and garlic and cook for 10 minutes or until soft. Drain any excess liquid.

Combine all ingredients in a bowl and season to taste. Refrigerate for about a half an hour.

Either drain the filling or use a slotted spoon* to layer filling in a warmed tortilla and fry.

Serve with Green Chile Taco Sauce.

* There will be liquid at the bottom of the bowl of filling, I suggest draining it so there isn't a risk of soggy tortillas, nobody likes that.

It's always nice when an experimental meal goes well.

'Til next time!