What's for dinner?
 

I just started on the stove a "5-bean" vegetarian chili - it'll cook all day today - rest overnight and be dinner TOMORROW night... (going out for bbq tonight)....

Here's the recipe and method I use for my 5-bean chili...

1 Cup each of dried Kidney, white, pinto beans, garbanzo beans soaked overnight. Last night I changed the water and threw them back into the fridge. This morning I drained and washed them, then left them to drain for 5 minutes

The more astute of you will notice that there were only 4 beans there - the other will come later.

Today the kidney, pinto and white beans go into a big dutch oven with a liter of water, 1 can of tomato sauce, 2 cans of diced reduced salt tomatoes, granulated garlic, 1 medium onion finely diced, 2 tablespoons of dried onion flakes, 4 tablespoons of chili powder, 1 tblspn of cayenne, 1 tblspoon of paprika.

Bring to a simmer and let it sit on a low heat for 3-4 hours at least... I'll let it simmer off and soak up the juices - around the 3 hour mark I'll put in the garbanzo beans - adjust the liquid level and spice it again - more garlic, chili-powder, maybe cayenne and another onion. The idea is that first onion and spice dumps get into the beans and they just flavor - with a good chili I always do 3 dumps of spices.... the 3rd will be tomorrow.

After another hour or two - the final bean goes in - a can of either vegetarian baked beans, or pork and beans - minute the cube of pork fat they put in the can. These obviously have sugar in - they "round out" the flavor profile a little... depending on how the chili looks, I might add more onion at this point... Stir thoroughly and adjust spices again if you want (I always do) - let it cool covered and put aside overnight if you can.

The overnight rest will REALLY let the flavors infuse into the beans - in winter I'll put it into the garage on the concrete floor.

Tomorrow around 3PM - it will come back into the house (or out of the fridge if it was summer) - and be allowed to warm a little (to room temp) - I'll do a final adjustment of spice (with chili-powder, granulated garlic, cayenne and paprika) and then heat it thoroughly for dinner... we'll serve it over white rice with a side-salad - an almost completely vegetarian version of my chili... :thumbup:

My beef chili takes a very similar path - at least making it from early morning of the meal - preferably the day before ... it's just better tasting with that overnight "rest" .... :D

Nice! A LOT of stuff is better resting overnight, but particularly soups/stews. We have a pretty simple but tasty meatball recipe and they always taste even better as left over after sitting for a few days.

Sounds good wyb!

Last night I did Cedar Plank Salmon. Marinaded 1 hr before hand. One of the not-so-best-kept-secrets of the Pacific Northwest is that we get fresh salmon year round! :thumbup:

3 pics show the stages of marinade, throwing the filets on the hot cedar planks (pre-soaked in water) and the final result. My kids normally don't like salmon but when prepared like this it gets eaten ALL up. :)

Here's a photo - it is a little bit "soupy" still - but it is gradually tightening up...

http://www.bimmerfest.com/forums/att...8&d=1358971540

I ran out of yellow onion - so you can see a few pieces of red onion - I might have to go fetch another onion though... needs a little more ... ;)

Nice looking salmon... yummy.... it's so expensive here in Colorado... :bawling:

Thomas Keller's caramelized scallop recipe (brined). Probably saffron rice and a salad.. not sure yet.

Instant noodles. With a bowl of salad.

Roasted garlic & sauteed chopped onion 3 egg omelette, with thick sliced mozzarella semi melted just to make it softer and creamy, on a toasted croissant with sliced tomatoes, sprayed on olive oil, Dijon mustard and chili chilpotle adobo sauce.

What!!??

http://di1-2.shoppingshadow.com/imag...p+Coffee+B.jpg

;)

Hey! :wave:

:rofl::rofl::rofl:

http://www.bimmerfest.com/forums/sho...2&postcount=36

:neener:

Bowl of cereal with lots of fruit - too tired tonight to bother with anything else.

Dreamer - you eat coffee? Or you thought you were in the "what are you drinking?" thread?? :confused:

ok - here is the chili after its overnight "rest" - it has tightened up a lot - which is exactly what I expected it to do...

http://www.bimmerfest.com/forums/att...5&d=1359038389

and as I said, I needed more onion - so we picked up a 10lb bag last night - one large onion into the mix....

http://www.bimmerfest.com/forums/att...6&d=1359038389

(in case anyone is wondering - nope, we're not going vegetarian - but having watched forks over knives on netflix - we've decided to cut back on meat intake considerably... I've battled cholesterol and have heart disease in the family, so we're coming up with a lifestyle change to eat meat no more than twice a week - at least that is what we are *trying* to do... meeting our insurance agent last night at our favorite bbq place didn't exactly start well... but on the plus side, I took a bottle of my own boubron bbq sauce and he said he's buy it if it was available... :D )

wyb, YUMMY!
Looks like I could power our BMW via methane with that meal!

lol - we will see... tonight we'll be feasting on the chili - basmati rice - and a side-salad. Since we started moving of the meat and wheat products there has been less methane around here ... :eeps:

Regarding gas...
Heavy veggie diet= above avg quantity but no quality. (All bark, no bite)
Heavy protein diet (includes beans!)=avg quantity, above avg quality (The dog leaves the room..)

:eeps:

Mmmm good.

Just drop-in a couple of tablespoons FTW

http://i30.photobucket.com/albums/c3...5/sriracha.jpg

Looks good! I'm gonna ask my wife to make it (My cullinary skills end at noodles and stuff that gets heated in the oven) - she likes doing one or two vegetarian nights a week.

:thumbup:

One thing I found, is that it requires more flavor boosting than a beef based chili - more onion, more garlic, more chili powder - the beans sort of absorb a lot of the flavors - more so than the meat does. In the end I put 2 1/2 onions in and I think the balance is about right now - garlic powder I have nearly twice my normal amount - and about 50% up on the other spices... obviously taste is very personal - I like a good deal of spice - heat I like somewhere between medium and hot - and I'll take the cholula hot sauce to mine rather than make it too hot for Mrs wyb to stand.. :D

Ribs in the crock pot. Drool...

Attachment 359072

MREEEEEEEEs!!! Yum Yum.

LOL! My kids love MRE's. When I rotate my emergency supplies once a year, I always have an extra case that is hitting the 8 year mark that I rotate out (and order two more IN). They gobble them up quick!

New smoker! (I had a smaller Brinkmann that rusted out after 5 years, time to replace it!)
Seasoning it right now. Tomorrow I'll do some turkey jerky and Sunday we're smoking another turkey for my oldest son's 17th B-day. :)