Amazingly quick and incredibly satisfying!
Showcased at the Santa Cruz Boardwalk Chili Cook-off!!
While there are many ways to impart flavors during the cooking process, one very effective technique is to cook meats and aromatics until there is some browning.
To know when something is brown-enough, look for brown but not black coloring and smell for an aroma of nuttiness.
You might also want to check out TECHNIQUE: When it's done
Despite the conflicting messages in the media, organic is better than conventionally-grown and locally-grown is better than trucked-in. What goes into growing that produce goes into your body when you eat it and no flavor or technique can replenish nutrients not grown into it. Although it's not essential to have a complete Edible Rainbow in a single dish, it does make for a beautifully-healthy meal and a fun goal to achieve.
As my foodie-friend Diane explains in her cookbook "Chez Naf-Naf, Cook until it's done!," each step of the cooking process is done, when it's done...regardless of how long it takes! The photos are provided as a way to judge when to move on to the next step.
It can be really challenging to make a dish without quality ingredients, and it's impossible to make a delicious dish without some love. Do your best to give the prepping and cooking process your complete attention, allow yourself the few extra seconds to be intentional in your movements and rediscover that finesse when you taste it!
A special ingredient in all Edible Rainbow classes is collaboration and you can have it at home too! As they say, 'teamwork makes the dreamwork' so when you have a family to feed but short on time consider enlisting them to help rather than having pizza delivered...
Little ones can wash the produce, teens can take-on the knife-work and partners can stir, measure, etc. With everyone helping out it *may* go faster, but more importantly, you will all appreciate the role each of you played to make it happen and enjoy the delicious results together!
Proper knife skills are a regular topic in the classes and we repeatedly discuss: secure the cutting board, slice away from your hand (curl your fingers), keep knife edge toward cutting board (never in your hand), and always use sharp knives, Safety and cleanliness are closely linked in the kitchen. Be sure to wash your hands, produce, and surfaces!
This old-time favorite soup is hearty with a rich umami flavor, courtesy of the Parmesan cheese rind and plenty of veggies!
4 oz. Panchetta
1.5-2 lbs. beef short ribs
1 yellow onion
3 stalks celery
3 carrots, purple if you can get it!
4 cloves garlic
1 cup green beans
1 cup baby spinach
2 medium zucchini
1 tsp dried Italian seasoning
1/2 tsp crushed red pepper
2 sprigs fresh rosemary
3 sprigs fresh oregano
5 sprigs fresh parsley
1 can kidney beans
1 tbsp Beef Better Than Bouillon
1-28 oz. can whole peeled tomatoes
1/3 lb. dried pasta
6 cups water
Tie the fresh herbs into a bundle
Slice green beans 2" pieces
Slice zucchini length-wise, then sliced
Drain and rinse beans
Remove the ribs and let rest. Add onions, celery tops, garlic and dried herbs and saute until onion is translucent. Be sure to salt the veggies!
Crush the whole tomatoes by hand into the pot, add the juices from the can and put the ribs back in the pot.
Add the water, beef BTB, and parmesan rind.
Add the carrots, celery, and zucchini then let simmer with lid on until veggies are tender and meat is easily removed from the bones.
Remove the ribs from the pot to separate and the meat. Turn up the heat to medium high and when boiling, add the pasta, beans, green beans and fresh herb bundle. Cook until pasta is done, but not mushy. Test for seasoning and salt if necessary.
This cajun-inspired dish is good for the body and soul!
1 medium purple onion
1 medium yellow bell pepper
1 medium red bell pepper
1/2 bunch swiss chard
1 lb. Andouille sausage (or use Linguicia for a less-spicy option)
1-1/2 cups rice (brown basmati, or jasmine are good choices)
1 tbsp chicken Better than Bouillon (BtB)
1 tsp paprika
2 cups water
3/4 lb. 25-30 count shrimp
Dice the onion
Slice the bell peppers
Cut chard into 2" pieces
Peel and de-vein shrimp (leave tails on)
A little bit of oil could help get these started. Your goal is to render the flavor of the sausage with the fat.
Be sure to salt the onions while sauteeing so that they release their water and use that liquid to scrape-up the browned bits.
Once again, a little salt will help with the wilting of the chard.
No need to cook these long, just a bit of salt and a quick saute is needed.
Using the remaining rendered fat that envelopes the veggies, saute the rice a few minutes and ensure all pieces of rice are coated before adding paprika, BtB, and water. Cover and cook until rice is tender (about 20 minutes).
When the rice is tender and water is absorbed, place the shrimp on top, cover and continue to cook until shrimp are pink and rice begins to crackle. Sprinkle with chopped parsley and serve!
Finely dice the onion, tomatoes, poblano pepper and eggplant. Mince the garlic. Drain and rinse 2 cans of beans, reserving the liquid from the 3rd.
Heat the oil in a deep skillet over medium-high heat. Add the onion and pepper, sprinkle with salt and saute until they 'sweat,' about 5 minutes.
Add the garlic, tomatillos, oregano and spices, stirring until fragrant, about 1-2 minutes. Add the eggplant and toss to coat then cover and allow to cook on medium-low for 3-5 minutes.
Remove the lid and stir before adding the tomatoes. Stir well and simmer over medium-low heat until the sauce thickens, about 7-8 minutes.
Stir in the beans and reserved liquid then simmer until the mixture thickens further, about 20 minutes.
Turn the heat off, stir in the corn and le the chili sit at least an hour before reheating and serving with sides of cheese, cilantro, sour cream, onions and mushroom bacon!