Slow cooker chili

1 c. pinto beans, soaked overnight
1 28-oz can crushed tomatoes
1 6-oz can tomato paste
1 c. water
1 12-oz bottle beer (I used the New Belgium Rampant IPA)

8 oz bacon, diced
1/2 lg onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 jalapeno pepper, minced

2 Tbsp. apple cider vinegar
1 Tbsp. paprika
1 Tbsp. cumin
1 Tbsp. cocoa powder
1 Tbsp. chipotle chile powder
1 tsp. black pepper

1.33 lbs stew meat, cut in bite-sized chunks

Early in the morning (7am-ish), put the soaked beans and all of the liquids in the crock pot. Cook on High. Mid-morning (11am-ish), saute the bacon and onion until the bacon fat is mostly rendered. Add the peppers and saute until softened. Add the sauteed vegetables to the crock pot, along with the spices and stew meat. Continue cooking on High until the beans and meat are tender (about 6-7 more hours). Cook on Low with the lid ajar to thicken, if desired. Ready to serve by 7-8 pm.

We decided this would probably be better with less poblano. 

Cauliflower "mac" and cheese

Adapted from Vegetarian Times.

1 large head cauliflower, cut into florets (about 8 c.)

3 Hatch chilies, diced, or about 4 oz. canned green chilies

1 15.5-oz can fire-roasted tomatoes, drained

2 Tbsp. butter
3 Tbsp. all-purpose flour
2 c. whole milk
1 c. half and half
2 c. grated extra-sharp cheddar (I used 1 c. aged white cheddar and 1 c. sharp cheddar, packed)
1 Tbsp. dijon mustard
2 egg yolks
salt and pepper, to taste

1.5 c. fresh breadcrumbs + 2 Tbsp. butter

Preheat oven to 350 degrees F. Bring a large pot of salted water to boil, and cook the cauliflower florets for 5-7 minutes, or until just tender. Drain and add to a large bowl with the diced chilies and fire-roasted tomatoes.

Melt butter in a sauce pan over medium heat. Add the flour, and cook for 1-2 minutes, whisking constantly. Whisk in milk and cream. Cook over medium heat for 7-10 minutes until the sauce is thickened. Incorporate the cheese one handful at a time. Let the first handful melt before adding another. Once the cheese is fully incorporated, remove the pan from the heat. Allow to cool slightly. Whisk in the mustard. Add the egg yolks one at a time, whisking constantly to prevent curdling. (Or temper the yolks using a separate bowl.) Season cheese sauce liberally with salt and pepper. Pour over cauliflower and mix thoroughly. Transfer to a 9x13 pan.

In a saute pan, melt the remaining 2 Tbsp butter and toast the breadcrumbs slightly. Sprinkle bread crumbs over the casserole. Bake 30 minutes, or until casserole is hot and bubbly.

Carrot soup

This is a completely made up attempt at carrot soup, based only on what was in the cupboard/fridge.

Carrot soup

1 Tbsp. olive oil
8 oz. yellow onion
8 oz. diced carrots
1/2 tsp. chipotle chili powder
1/2 tsp. cumin
1/4 tsp. turmeric
1/2 tsp. salt
8 cloves roasted garlic
3 c. water
1/2 c. heavy cream

This turned out very well. I would use more carrot than onion next time (to boost the carroty flavor). I'm surprised, but the garlic was not overwhelming. It was very mellow. I'd use the same amount of spices again, even if I increased the carrots. Some bites were a little hotter than I'd expected!

Tex-Mex style pork loin roast

2 lb pork loin roast (whatever fits comfortably in the crockpot)

1 large white onion, sliced

1 can diced tomatoes (no salt added), partially drained

1 can green chilies (preferably from Hatch, NM)

1 tsp chipotle chili powder

1 tsp cumin

1 tsp salt

1/2 tsp garlic powder

1/2 tsp oregano

1 c half and half

2 Tbsp corn starch (about)

Place the majority of the sliced onion on the bottom of a 3-4 quart crockpot. Add half the chilies and tomatoes. Put the pork loin on top and cover in seasonings. Place the remaining onions, tomatoes and chilies around and on top of the roast. Cook on high 4 hours, and on low for as long as you need. (I cooked it on low for an additional  2 hours, but it would have been done after 4 hours on high.) 

When the roast is ready, heat the half and half in a 10" skillet. Gradually add the braising liquid from the crockpot to the half and half. Whisk in enough corn starch to thicken into a gravy. This makes a lot of sauce, nearly filling my 10" skillet. That's okay -- it's great with mashed potatoes!

This was delicious -- it was almost like eating a tortilla soup on a plate. I imagine it would also be delicious with chicken instead of pork, or brown rice instead of mashed potatoes. 

Quick pickle (attempt #1)

1 qt mason jar

Fill the mason jar with thinly sliced radishes, carrots, red onion, and thin stalks of asparagus. Add

20-25 peppercorns
2 bay leaves
1 large clove slightly crushed garlic

Bring the following pickling liquid to a boil and simmer about two minutes, until the sugar and salt are incorporated:

1 1/4 c. water
1 1/4 c. white wine vinegar
1/4 c. sugar
2 Tbsp. kosher salt

Pour over the vegetables in the mason jar. Let cool at room temperature.

Pizza casserole

Yield two 8"x8" pans

1.25 lbs ground beef (80% lean)
3 links Johnsonville hot Italian sausage, removed from casings
1/2 large yellow onion, 1/4" dice
6 oz. whole wheat elbow noodles
1 large green pepper, 1/2" dice
1/2 large yellow pepper, 1/2" dice
8 oz. cremini mushrooms, sliced
7 oz. pepperoni, quartered
1.5 jars Classico Spicy Red Pepper pasta sauce (about)
12 oz. shredded Sargento mozzarella and provolone
1/4 tsp. crushed red pepper
1/4 tsp. oregano
Salt and pepper to taste

Brown the ground beef, Italian sausage and onion. Meanwhile, cook elbow noodles in heavily salted water until al dente. Drain pasta and meat, reserving 1 Tbsp. meat drippings. In the drippings, cook mushrooms until they release their water. Add peppers, and saute until slightly soft and mushrooms are browning. Combine pasta, meat, pepperoni, and 1 jar of pasta sauce in a large bowl. Season with salt, pepper and crushed red pepper. Divide half the pasta mixture between two 8"x8" pans. Divide the remaining (approximately) half jar pasta sauce and vegetables between the pans. Top with the remaining pasta, and cover each pan with cheese. Bake at 375 until cheese is browned and sauce bubbly, about 30 minutes. Let stand 15-20 minutes before eating.

(We decided this could be even better with twice the mushrooms and some sliced green olives.)

Lentil, potato and kale stew

1 c. French lentils
1 15-oz can fire-roasted diced tomatoes with juice
3 c. water
1 Tbsp. cumin
1 tsp. salt
1/4 tsp. crushed red pepper1 large (4 oz) carrot, sliced into 1/4" coins
1 medium (8 oz) yukon gold potato, ~1/2" dice
1 small bunch kale, torn into bite size pieces

Rinse and pick through lentils. Combine lentils, water, tomatoes and spices in a sauce pan and bring to boil. Reduce to simmer and add the carrot. After about 10 minutes, add the potato. When the potato is nearly tender, add the kale, stirring frequently to wilt it into the stew. You might need to add up to 1/2 cup water to keep things from sticking.