It’s Superbowl Sunday, and while I don’t care about the game all that much (I like close and interesting games, but NFL Football isn’t really my thing), I do like making “Game Day Food”. If I were having a gathering (which I am not), I might make this … Three Bean and Beef Chili. I like flavorful chili that isn’t over the top hot (feel free to adjust with cayenne, if it isn’t hot enough for you). Trick for keeping the beef tender? “Brining” with a bit of salt, water and baking soda. Works like a gem!
I’ve been feeling a little under the weather these days, with mostly what feel like a head cold. Seemed like a good excuse to make Chicken Noodle Soup, but frankly, I didn’t feel much like cooking either so enter the “cheater” recipe for soup, using a rotisserie chicken. The ones from Whole Foods seem mostly healthy, and yes, I did have to go to the store to buy said chicken (nothing like spreading germs!) but this was ready to eat in a just a short bit. It did make me feel a bit better though, so success on that front!
Today is National Cheese Lovers Day. Again, a WTF “holiday” made up by the promote cheese eating association, but while were all here, I might as well share my recipe for easy stove-top Mac + Cheese (only with a sillier name). Believe it or not, it uses American cheese for part of it (mostly because of the emulsification factor). If you can’t get get American, a mild Fontina will do. If you happen to be in Germany, “Butterkäse” is a good substitute. The cheddar makes it kick-ass though (if you aren’t a cheddar person, a young Emmentaler or Grueyer will do the trick). Best part of this recipe: takes all of 22 minutes to make, which is pretty much long it would take you to make the “out of the box” (blech) kind, so you might as well go with a good one. Peas are optional, but not in my world.
Cold weather food returns with another pending dumping of snow headed for Greater Boston (though really, not that much and it *is* winter, after all). This Thai-style Red Curry with Vegetables and Shrimp is one of my favorite winter meals. Why? Because it’s spicy so it warms you up and it is *brilliantly colorful* which warms the soul too. Substitute chicken or beef for the shrimp if you aren’t a seafood person, or just do veggies. Serve with rice. On the table in under 30 minutes. Go!
Happy 2018! And with the new year came the cold and snow. And no, I am not complaining because I like the snow. Last night we got 16 inches of the stuff and today we are in the deep freeze. You know that that means? Comfort food! Last night I made this lovely stew: Red-wine braised Boneless Beef Short Ribs, with Root Veggies. Some of the ribs were so big that they could have been mistaken for mini-pot roasts. Super tender and flavorful! Nom nom nom!