Tag Archives: stew

Chili Dog Chili

27 Jan

I call this Chili Dog Chili because it’s like the stuff you put on chili dogs. It is also similar to the Texan ‘bowl of red’ chili aka chili con carne, though I added beans so it’s not truly related. In fact, chili enthusiasts would yell at me for even insinuating that they’re similar so let’s just not go there.

This chili is very different from the usual chili I make as it is more cooked down and less hearty. However, it’s still very rich and is very satisfying on a cold winter day, especially if you eat it with corn bread or even tortilla chips like I did. And as I mentioned before, it’ll be perfect for chili dogs or even nachos – make it for the superbowl!

Chili con Carne

Ingredients:

1.5 lb ground beef
1 large onion, chopped
2 cloves garlic, minced
1 Tbsp chili powder
2 chipotle peppers in adobo sauce, chopped
1 (28 oz) can crushed tomatoes (mine had basil)
1 (14 oz) can red/pink kidney beans
2 cups chicken stock
2 squares (0.7 oz) of bittersweet or dark chocolate (I used Godiva 72% dark chocolate) or 1 tsp cocoa powder

Instructions:

1. Brown and crumble beef in a large heavy pot. Use a paper towel to remove some of the fat or drain the fat.
2. Add the onion, garlic, chili powder and chipotle pepper. Cook for 2-5 minutes.
3. Add the chicken stock, tomatoes, beans and chocolate. Bring to a boil, then reduce heat and simmer for about an hour or until liquid has reduced and it has reached desired consistency.

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Moroccan Lamb Stew

20 Jan

You may have noticed that I tend to blog in the summer when I have lots of free time and then trail off never to be seen again till next summer. This Moroccan Lamb Stew was so good that I had to post it so I don’t lose the recipe. It’s perfect for the cold winter days. NYC is expected more snow tonight!

The stew is savory with sweet undertones and rich flavors. It’s not truly Moroccan but inspired by recipes I found online. I cooked this in the pressure cooker but you can do the whole thing in a dutch oven. I hope you enjoy it.


Moroccan Lamb Stew

Serves 5-6.

Ingredients:

2.5 lbs lamb leg with bone and skin or ~1.5-2lb stewing lamb, cut into 2″ pieces
1/2 kobocha squash, peeled, seeded, and cut into 1″ pieces
1 cup pearl onions (frozen from Trader Joe’s), defrosted
1/2 cup chopped dried dates (I used Empress dates)
1/2 cup crushed tomatoes with basil (from can)
1 3/4 cup water
2 cloves garlic, chopped
1 tsp cinnamon
1/2 tsp cumin
1 tsp honey
salt and pepper

1-2 Tbsp fresh cilantro, chopped

Directions:

1. Preheat a large frying pan and add lamb to hot pan. Cook until sides are seared brown; you don’t need to fully cook the lamb.
2. Move the lamb to your pressure cooker.  Add onions to the pan and toss around for 1 minute. Add some of the water to the pan to deglaze. Pour the onions and water into the pressure cooker.
3. Add the remaining ingredients except for fresh cilantro into the pressure cooker and stir.
4. Seal your pressure cooker as usual and cook for 25 minutes on high.
5. Let sit for 10-15 minutes while the pressure cooker calms down, then stir in fresh cilantro and serve.

If using a dutch oven, brown the meat in the dutch oven then add the remaining ingredients, except for the cilantro, and cook, covered, until lamb is tender (approximately an hour?). Stir in cilantro before serving.

Japanese + Korean + Cupcakes

28 Feb

I ate really well yesterday. Good thing I stopped counting calories because I probably ate enough for a couple of days.

Breakfast: bowl of whole grain cheerios with 2% milk.

Lunch: Udon with homemade dashi stock (bonito flakes, dried fish, dashi granules, soy sauce, mirin, sugar), char siu (roast pork), poached egg, cabbage, naruto, nori, scallions, and ichimi togarashi (pepper flakes).
udon bowl top
Close up of raw egg goodness and cute naruto swirls:
udon bowl
During a 5 hour karaoke marathon at Duet 48: a large Calpico soju (yum!), a big bite of everything in the box of Buttercup Bake Shop goodies Wendy brought, a cookie (the momofuku ones I made). Click on photo to see what each cupcake is.
buttercup cupcakes
Dinner: Pocha 32 in Korea town: along with pictures below, jap chae, seafood pajun (that they hid tons of jalapenos in.. not good, way too spicy), and a sweet/savory rice cake stir fry.

Whole squid stuffed with spicy pork:
pork stuffed squid
The stew we always get with ramen, rice cakes, spam, sausage, tofu, veggies, cheese..
korean stew pocha
Garlic breaded chicken:
garlic breaded chicken

My poor, happy belly. =D

Edit: Totally forgot about the watermelon soju!
watermelon soju