Nas & Jay-Z Chili

Huh?  But that's really its name.  Growing up, my mother made chili often and it was excellent.  We would feast on chili and tortilla chips with super hot, green sauce.  I watched my Dad's blissful face as he wiped the sweat off his brow with his napkin.  I tried for years to find a vegetable chili for my Hubby and I that could measure upto my Mom's beefy version.  When I finally perfected my veggie chili, I couldn't just call it "vegetarian chili", it was, is better than that.  So I asked my Hubby for a name suggestion.  He has a way with words and a knack for names.  He loves word play, which drives his fondness for rap music.  Really, it's more than just fondness.  He loves it.  He can always decipher rap lyrics and he appreciates the way they use their words, he finds it intellectually stimulating, like poetry.  So after 45 seconds of silence, he answered confidently, "Nas and Jay-Z chili".  I scrunched up my face, expecting something more like "fire engine chili" or "fiesta fixins".  Silence.  Then he followed up with "Cuz Nas and Jay-Z used to have beef...and now they don't".  Obviously.  The name stuck, and this chili is da bomb.  It's full bodied and meaty tasting, and it's really good for you too.  I got 99 problems but dinner aint' one.

Nas & Jay-Z Chili
Origin: Jaime, Impeccable Taste

Notes:  The ingredient list is hefty.  I usually have all of these items on hand so it's never a big deal for me.  Every ingredient plays a role.  The small red lentils dissolve and provide a thick consistency, and the larger green lentils provide a meaty texture.  The veggies, beer, stock and spices add tons of flavour, and don't skip the garnish.  It's not as much work as it seems.  Once you get the veggies chopped and sauteed, you just dump everything else in and simmer.   I've divided the ingredient list into sections to show the sequence in which you add like ingredients to the pot.

Ingredients:
1/4 cup coconut oil

1 red pepper, chopped
3 stalks celery, chopped
2 large carrots, chopped
1 very large onion, chopped

4 large cloves of garlic, minced
2 tablespoons chipotle chilis in adobo sauce, finely chopped 

1 19 oz can red kidney beans, drained and rinsed
1 14 oz can beans in tomato sauce (like Heinz)
1 cup dried red lentils, rinsed and checked for stones
1 cup dried green lentils, rinsed and checked for stones
1/3 cup tomato paste

1 bottle of beer
1 bottle of tomato puree (or a 28 oz can crushed tomatoes)
1 litre of vegetable stock

4-5 tablespoons chili powder
4 teaspoons ground cumin
1 tablespoon oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper

1 1/2 cups corn (fresh or frozen)

Garnish 
sour cream
green onions, finely sliced
avocado, chopped 
fresh lime juice

Chop all your vegetables and prep your garlic and chipotle.  Heat the coconut oil in a dutch oven or a large pot, over medium heat.  Add the vegetables (red pepper through onion) and stir to coat with oil.  Saute for 5-7 minutes until the onion is translucent and veggies are soft.  Add the garlic and chipotle, stir and saute for 2 minutes more.

While the veggies are cooking, open all of you cans/bottles.  Rinse the kidney beans and lentils.  Measure your tomato paste and spices. 

When the veggies are ready, add to the pot, the beans, lentils and tomato paste and then the beer, tomato and stock.  Give everything a stir and then add the spices (chili powder through black pepper).  Stir thoroughly.  Bring to a boil and simmer partially covered for about 45 minutes or until the lentils are tender.  Add the corn, stir and simmer for an additional 5 minutes.  Season with additional salt and pepper if neccessary.

Garnish with sour cream, green onions, avocado and a squeeze of lime juice.

Makes lots.  It's even better the next day.  Freezes perfectly.

Jalapeno Popper Dip

Anyone out there looking for an easy, last minute appetizer for a holiday party?  Yeah, thought there might be a couple of you.  This dip is a cinch to put together and people go crazy for this stuff!  It tastes just like jalapeno poppers!  If you are a fan of those crispy, cheesy, spicy poppers, you'll love this dip.  All the spicy jalapenos and creamy cheeses are in the base of the dip, and the topping, made with crispy panko bread crumbs, provides the taste and crunch of the crispy popper coating.  It's fiery and sinfully delicious!

Jalapeno Popper Dip
Origin: Unknown

Notes:  I always divide my dip into to two small baking dishes.  I spread a slightly thinner layer of dip in each of my dishes, then top them using double the amount of breadcrumbs.  This provides a great dip-to-crispy topping ratio and I end up with two dips for serving on two separate occasions.  Just cover one unbaked dip and store in the fridge until you need it.  One is often enough for a small gathering.  If you are having a large gathering you can use this same method and place the two dips in different locations around your event.

Ingredients:

1 8oz package of cream cheese
1/2 cup mayonnaise (1/2 fat is fine here)
1/2 cup grated, medium cheddar cheese
1/2 cup grated Parmesan cheese
1 small jar of pickled jalapenos
1 small tin of green chilis

1/4 cup panko breadcrumbs (I use 1/2 cup, see note above)
1/4 cup finely grated Parmesan cheese (I use 1/2 cup, see note above)

Preheat oven to 400 degrees.

In the bowl of a food processor, combine the cream cheese, mayonnaise, cheeses, jalapenos (with most of the  juice/brine) and chilis.  Pulse until well chopped and combined.

Combine panko breadcrumbs and remaining Parmesan cheese in a small bowl and mix thoroughly.

Pour dip into an 8 inch baking dish (or any 2 slightly smaller baking dishes).  Top with an even layer of breadcrumb mixture.  Bake for 15 minutes, or until the sides are bubbling and the top is golden brown.

Serve with tortilla chips for dipping.

Go-to Dinner: Mexican Lasagna

Second post and I'm giving you a picture I took with my iphone. I am in the process of upgrading my camera so I can offer you pictures that back up the wonderful food I want to tell you about...It is my duty, I must do it justice.
So yesterday was busy. Hectic really. When life is demanding, and I don't have time to be inspired or creative, I go to my "go-to" dinners. I know they are going to taste great, they are full of nutritious ingredients, they are quick and I can make them with my eyes closed.
This recipe is just so easy. It is really tasty and looking down at the rich green sauce makes me feel virtuous.


Mexican Lasagna
Adapted from Martha Stewart, Everyday Food

Notes: I have made this recipe so many times and I know that I have improved it with my modifications (sorry Martha). So below is my adapted version. You can use whatever salsa you like. I've used fresh salsa, bottled, restaurant salsa, green sauce, it all works. Just pick one you love.

Ingedients:

1 cup fresh cilantro (leaves and some tender stalks are fine)
1 bunch scallions, coarsely chopped
1/2 teaspoon of cumin
coarse salt and ground pepper
10 ounces fresh baby spinach
a little olive oil for greasing your baking dish
8 (6-inch) flour tortillas (I use whole grain)
1 can (15.5 ounces) refried beans
1 can (19 ounces) black beans, drained and rinsed
1 ½ cups prepared salsa (mild or medium)
3 cups pepper Jack cheese, grated

Preheat oven to 425 degrees.

In a food processor, combine cilantro, scallions, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until chopped and combined.

Coat a 9 x 13 baking dish with olive oil. Lay 4 tortillas in bottom of dish (they will overlap slightly). Spread half of refried beans over tortillas. Layer with half of black beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese.

Bake until it is bubbling and the cheese is golden brown. 30-40 minutes. Cool 5 to 10 minutes before serving.

Serve with sour cream and additional salsa.

Serves 6