Main forum: Southwestern and TexMex cooking

Views: 9, Replies: 7 » Jump to the end
Imagecrittergarden
Nov 26, 2013 9:42 AM CST
I'm a serious gardener.
It's Winter and I can't garden.
So I have withdrawn to the kitchen.
Help me learn - learn WITH me - let's talk about cooking!
ImageLindaTX8
Nov 26, 2013 6:36 PM CST
Name: Linda
Medina Co., TX
I need to make some chili after Thanksgiving...it's especially good during the winter!
Imagecrittergarden
Nov 27, 2013 11:12 AM CST
Yes it is!
Got a favorite recipe?
ImageLindaTX8
Nov 27, 2013 6:46 PM CST
Name: Linda
Medina Co., TX
I don't really use a recipe, but I always use ground beef, beans, chopped onions, chile powder, paprika, coriander, salt, garlic and a small can of tomato sauce. And I add a small amount of masa harina toward the last part of cooking. I might be leaving something out, not sure.
Imagecrittergarden
Nov 27, 2013 7:04 PM CST
Sounds good.
I wouldn't have thought of the masa.
Imagemcash70
Nov 29, 2013 5:39 PM CST
Name: Margaret
BC, Can.
I tried this recipe and we both liked it, I made it with extra lean ground beef, and I think it would taste pretty good as a vegetarian dish. I served it with small warmed flour tortillas.

Thumb of 2013-11-29/mcash70/278e9e
Imagecrittergarden
Nov 29, 2013 8:15 PM CST
Thanks!
That sounds good.
I like the fact that it's on a plate, skipping the shells entirely.

Everything between and including the chili powder to the Worchestershire (which I usually just call "wuss") and plus the garlic would also be a good start for flavoring something else.

HEY - I learned on NPR Science Friday this evening that the main health benefit of garlic comes from a reaction when the garlic is crushed. They recommended letting the garlic sit for about 10 minutes after you crush, press, or slice it before you apply heat to it. This allows the reaction to last longer.

The interview was with the author of 'Eating On The Wild Side:' A Field Guide To Nutritious Food'.
Imagemcash70
Nov 29, 2013 9:14 PM CST
Name: Margaret
BC, Can.
I should also add that it wasn't spicy enough for us so I added cayenne pepper. Big Grin

CG, I saw your post on ATP about the garlic. Thumbs up

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