Normally I don't look at these thread but because aesir started it I was curious to see what he'd bought at the local gas station.
That reminds me of the 'buying gas station sushi' TV commercial.
Tonight will be beef culotte that has been in a greek style marinade. It will be seared and thinly sliced, then served on warm pita bread with lettuce, tomatoes, onion, cucumbers, and Tzatziki sauce. I haven't thought of a side, yet. Maybe I'll try what you had for your entree last night, aesir.
I'm doing this "Coulotte Challenge" thing. See, Waywardson's company takes the coulotte to get a better price on another cut of beef, but they don't really use the coulotte. So, they have a ton of it and would like to find a way to use it and also said to "take it, please". I REALLY didn't like the flavor (too beefy) and texture of it, so my challenge is finding ways that *I* like it and, in the process, we may find something that the restaurant can do with it. I took four and used four different marinades. The Italian one was the first we pulled out, Greek is tonight, then we have one in a habanero peach marinade and another in an Asian marinade.
Both had DDays and TT
Do not let others be your reference for who you see in the mirror.
Stop allowing people to hurt you, because you don't love you enough to walk away.
And FWIW, that was lunch in my world. Dinner, aka supper is still to come.
Tonight is sweet potato and barley chili. Yummy and spicy.
Come on over, Unagie!!
[This message edited by Amazonia at 7:12 PM, June 27th (Thursday)]
Sweet-Potato and Barley Chili
Recipe By :Vegetarian Planet - Didi Emmons
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried pearled or hulled barley
2 tablespoons olive oil
2 cups chopped onions
5 garlic cloves -- minced
1 1/2 teaspoons cumin seed
1 tablespoon chili powder
2 cups chopped husked tomatillos (about 12)
2 green bell pepper ring -- seeded and cut into 1/2-inch
1 large boniato -- peeled and cut into 1/2-inch cubes
2 small sweet potatoes (about 1 1/4 lbs) -- peeled and cut into
3 cups water or stock
1 teaspoon salt
1 to 2 dried chipotle peppers
1 to 2 chipotle chiles canned in adobo
freshly ground black pepper to taste
4 tablespoons sour cream (optional)
If you don't much like beans or lentils, this is the chili for you. Boniatos
are white-fleshed sweet potatoes; they are less sweet and somewhat drier than
orange sweet potatoes. Now grown in Florida as well as Central America,
boniatos are sold in Latin American markets and some supermarkets, as are
chipotle peppers. If you can't find boniatos, orange sweet potatoes will do
Bring the barley and 1 1/2 cups lightly salted water to a boil. Reduce the heat,
and simmer the barley, covered, for 1 hour. Drain the barley, if any water
In a large saucepan, heat the olive oil over medium-high heat. Cook the onions,
stirring occasionally, for 10 minutes or until they brown at the edges. Add the
garlic, cumin, and chili powder. Cook for 3 minutes more, stirring frequently.
Add the tomatillos, bell peppers, boniato or sweet potatoes, water or stock, and
salt. Chop the chipotle pepper(s) if they are canned; keep them whole if they
are dried. Add them to the chili. Let the chili simmer 25 minutes, or until
the vegetables are tender.
Remove the chipotle(s) if they are dried. Seed them, chop them fine, and return
them to the chili (add the seeds iif you want more heat). Add the black pepper
and the barley. Stir well, taste, and adjust the seasonings. Serve the chili
in bowls, with dollops of sour cream on top, if you like.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 106 Calories; 7g Fat (58.7% calories from
fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 579mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.
The nice thing about chili is you can add the same spice to almost anything and it is still chili.
I grow my own sprouts too, clover being my favourite
Cool! They can be quite addictive. My current batch is a mix of clover, radish, fenugreek, mustard, dill, cress, and celery. Spicy!
Storebought just doesn't cut it after you've grown your own. Nice and crispy.