Tiny #Kitchen, #Culinary Mission: #Fusion #Vegetarian #Chili

Fusion Vegetarian Chili

Since our last fusion recipe was so popular, we wanted to try a #veggie recipe that involved a different kind of fusion.

Chili is one of those dishes that some people feel very strictly about. Most Texans, for example, will tell you there’s no beans in real chili. There are many other places that do it differently though, and this dish is largely about celebrating that.

The base of this dish is mostly a Cincinnati style chili, which you’ll see in some of the atypical spices like cocoa powder (which it turns out is a great thickener), though we modified it slightly with a bourbon whiskey twist to bring out some new flavors. There are some other chili modifications here, too, such as the addition of cornstarch to further thicken the chili. It’s served over spaghetti in the typical Cincinnati fashion.

*Note: One issue we ran into in the tiny kitchen with this recipe is that with only one big pot, it’s difficult to make both the pasta and chili at the same time. We simply made the pasta first, letting the chili warm it up later when serving. If we had a second large pot or pan, though, we definitely recommend using it to finish the pasta at the same time as the chili. Using one pan adds about 10 minutes to the cook time for this recipe.

Prep time: 15 minutes

Cook time: 20-30 minutes *see note*

Total time: 35-45 minutes

Yield: 4 servings

Ingredients

  • 1 lb spaghetti
  • 1 tbsp olive oil
  • medium yellow onion
  • garlic cloves
  • 12 oz veggie crumbles
  • 8 oz tomato sauce
  • 4 oz bourbon
  • 14.5 oz can chopped tomatoes
  • 1 tbsp malt vinegar
  • 1 tbsp balsamic vinegar
  • 1 tbsp chipotle chili pepper
  • 1 tbsp cocoa powder
  • 1 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp allspice
  • 1 tsp hot sauce
  • 1 tbsp cornstarch
  • 15 oz can kidney beans
  • 4 oz shredded sharp cheddar cheese

Instructions

  1. First do some initial prep work. If you only have one pan for both the chili and pasta, make the spaghetti now. If you have more, begin making it while the chili cooks later. Crush and dice the garlic. Remove the skin from the onion and dice.IMG_20141019_171442
  2. Drain the kidney beans of their liquid, and mix with most of the other ingredients – the tomato sauce, bourbon, chopped tomatoes, balsamic and malt vinegars, chili powder, cocoa powder, sugar, cinnamon, paprika, allspice, hot sauce, and cornstarch.IMG_20141019_171422
  3. Add the oil to a large pot or pan and heat over medium high. Cook the onions until translucent, then add in the garlic and veggie crumbles.IMG_20141019_172026
  4. Cook the mixture just a few minutes until the crumbles begin to brown a bit more and are cooked through.IMG_20141019_172255
  5. Add the bowl of many mixed things into the pan and stir well.IMG_20141019_172359
  6. Once the pan is at a boil, turn the heat down to low and cover with a lid. Let it cook for about 20 minutes. If you have a second pot, this is the point to begin making the spaghetti.IMG_20141019_172605
  7. Remove the lid and stir the chili well. IMG_20141019_174720
  8. To serve, put the spaghetti on a plate, add the chili, then top with the shredded cheddar cheese to finish.IMG_20141019_175138
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Tiny #Kitchen, #Culinary Mission: #Fusion #Salmon #Peanut #Satay #Noodles

Salmon Peanut Satay Noodles

One of the things that makes the #USA great is the fusion of cultures here. That’s why today is all about fusion. We will be taking an Indonesian satay poured over Italian noodles and mixed with an Indian style battered Alaskan King Salmon.

5 stars

Prep time: 5 minutes

Cook time: 40 minutes

Total time: 45 minutes

Yield: 2 servings

Ingredients

  • 1 batch Asian noodles
  • 1 batch peanut satay
  • 1/2 tsp minced ginger
  • 3/4 lb salmon
  • 1 tsp turmeric
  • 1 tsp water
  • 1,5 tbsp lime juice
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp sugar
  • 1.5 tbsp coconut milk
  • 1/2 tbsp fish sauce

Instructions

  1. Dry and cut the salmon into 1/2 inch cubes.
  2. Mix all the ingredients (ginger, turmeric, water, lime juice, coriander, cumin, sugar, coconut milk, and fish sauce) together in a bowl.IMG_20140831_194503
  3. Thoroughly coat the salmon in the marinade, and refrigerate for 30 minutes.IMG_20140831_194824
  4. While you are waiting, prepare the noodles first. Then prepare the satay, which should roughly coincide with when the salmon is ready for grilling.
  5. Heat up a pan on medium heat until a splash of water sizzles, then grill the salmon for about 8 minutes. Stir frequently until the fish begins getting brown and crispy.IMG_20140831_203649
  6. Serve by plating the noodles topped with fish and covered with the peanut sauce.