Michael’s Chili
September 30, 2011
My notes: It’s been a cold and dreary autumn week in Chicago, which put me in the mood for a pot of my homemade chili. I’ve been making this chili for 20 years. I can’t say it’s authentic, but it’s my version of my mom’s recipe, which was a family favorite. I’ve finally decided to write it down, rather than rely on my memory each time for the amount of seasonings and even it’s basic ingredients. It tastes wonderful with this buttery cornbread or my friend Mandy’s Cheese and Onion Bread (from The Complete Cookbook blog).
Michael’s Chili (recipe by “Oishii!”)
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped (12 ounces)
- 4 cloves garlic, chopped
- 2 pounds ground beef (85% lean)
- 1 28-ounce can whole peeled tomatoes
- 1 14.5-ounce can whole peeled tomatoes
- 1 6-ounce can tomato paste
- 3 15.5-ounce cans kidney beans (do not drain)
- 3 tablespoons chili powder (1 use Penzey’s medium hot chili powder)
- 2 tablespoons cumin
- kosher salt
- freshly ground pepper
- garnishes: freshly grated parmesan cheese, cheddar cheese, and sour cream
Preparation
Heat a large soup kettle over medium high heat. Add vegetable oil and fry the onion with the garlic until the onion softens. Mix in the ground beef and fry until no longer pink. Add the whole peeled tomatoes, tomato paste, and kidney beans (with the juice). Season with chili powder and cumin. Once the contents starts to boil, turn down the heat to low and simmer for about an hour until it cooks down and thickens. Crush tomatoes with back of mixing spoon. Sprinkle with kosher salt and freshly ground pepper to taste.
Serve with freshly grated parmesan cheese, cheddar cheese, and sour cream on top of chili.
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Now it’s your turn. How do you like your chili? Do you ever add beans? What about elbow macaroni? If you enjoyed this post, we would love to hear from you! Feel free to leave a link to your favorite chili recipe in the comments section below. -Michael
Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice)
September 27, 2011
My notes: For those of you unfamiliar with Japanese home cooking, I offer you omuraisu (オムライス or omurice), a Japanese-style omelet commonly stuffed with a chicken-rice filling, and flavored with ketchup. The name of this popular fusion dish is a contracted form of the words omelet and rice. It’s enjoyed by children of all ages everywhere in Japan, and is found in endless variations. The combination of eggs and rice is surprisingly delicious and satisfying, and these omelets, like their “western” counterpart, can be eaten any time of day.
This recipe is inspired by Cooking With Dog, the Japanese cooking show hosted by no other than Francis the poodle.
Omuraisu (Japanese-Style Omelet Stuffed with Chicken and Rice) (recipe by “Oishii!”)
Makes 4 omelets
Ingredients
- 3 tablespoons and 2 teaspoons vegetable oil, divided
- 1/2 cup onion, finely chopped
- 8 ounces chicken breast, finely chopped
- 2 large cloves garlic, minced (about 1 tablespoon)
- 3 large button mushrooms, finely chopped (=2/3 cup after chopping)
- 1 tablespoon white wine
- 2 cups steamed rice (Japanese brands such as Kokuho Rose, Botan, or Nishiki)
- 1/3 cup ketchup, plus extra for garnishing
- kosher salt
- freshly ground pepper
- 8 eggs, beaten
- 2 1/2 tablespoons half and half
Preparation
Make the filling: Heat a tablespoon of vegetable oil in a large (12″) non-stick frying pan over medium heat. Sauté the onion until it softens. Mix in the chicken and garlic, and brown the chicken. Add the mushrooms and continue frying. Add the wine and deglaze; cook until it evaporates. Turn off the heat, and spoon in the rice and ketchup. Toss the mixture with a pair of heat resistant silicone spatulas (or spoons) until well combined. Season with kosher salt and freshly ground pepper to taste. Divide omelet filling evenly among four small bowls and set aside.
Make the omelets: In a medium sized mixing bowl whisk together the eggs and half and half. (Alternatively whisk together 2 eggs and 2 teaspoons of half and half in four separate bowls.) Heat a medium sized (10″) non-stick frying pan over medium heat. Add a teaspoon of vegetable oil and swirl it around the pan. Pour in 1/4 of the egg mixture. Once egg is nearly set, add one bowl of filling on top of the egg, and fold the egg over to seal the edge. Tuck the sealed edge under and carefully slide out of pan onto a plate. Repeat this three more times for remaining omelets. Garnish each omelet with additional ketchup. Feel free to get creative and write something with the ketchup such as a smiley face, a heart, or a child’s name!
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Have you ever had some interesting omuraisu variations before? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
Like this:
Quinoa with Roasted Butternut Squash, Parsnips, and Carrots
September 5, 2011
My notes: It’s not quite autumn yet, but our temperatures have finally “fallen” and I’m starting to crave seasonal foods. I’m kicking off the season with a delicious quinoa recipe, which would make a perfect Thanksgiving dish. The cayenne pepper nicely balances out the sweetness of the roasted butternut squash and carrots.
Quinoa with Roasted Butternut Squash, Parsnips, and Carrots (recipe by “Oishii!”)
Ingredients
- 1 1/2 cups carrots, cut into 3/4″ pieces
- 1 1/2 cups parsnips, cut into 3/4″ pieces
- 2 cups butternut squash, cut into 3/4″ pieces
- 3 tablespoons extra virgin olive oil, divided
- kosher salt
- freshly ground pepper
- 1 1/2 cups quinoa
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 2 3/4 cups chicken stock (or vegetable stock for a vegetarian dish)
Preparation
Preheat oven to 375°F. Line a heavy rimmed baking sheet with parchment paper. Cut parchment in half and fold into two pockets. Spread out the carrots and parsnips into a single layer on one half and the butternut squash on the other. Drizzle vegetables with 2 tablespoons of olive oil. Sprinkle with kosher salt and freshly ground pepper. Roast about 30 minutes until tender. The butternut squash will be ready before the carrots and parsnips.
Meanwhile, rinse the quinoa with water in a fine mesh strainer.
Heat the remaining tablespoon of olive oil in a large sauce pan over medium heat. Sauté onion and garlic until the onion softens. Add the quinoa. Cook for a few minutes. Add turmeric, cumin, coriander, cayenne pepper, and chicken or vegetable stock. Bring to a boil, reduce heat to low, and cook covered until quinoa is done and liquid is absorbed. Add some water if necessary. Mix cooked quinoa and roasted vegetables in a large bowl. Add more kosher salt and freshly ground pepper to taste. Serve warm or at room temperature.
More quinoa recipes: Quinoa and Vegetable Paella
What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com
Do you have some interesting recipes for quinoa? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael
