Veggie Chili & Jalapeño Cornbread

A few weeks ago, it was still winter in NYC so I wanted to make a warm-me-up meal and what does that better than chili? I decided to make a vegetarian 3 bean with black beans, chickpeas and kidney beans. For a little something extra, I decided to try my hand at some home made jalapeno corn bread. But first, the chili:
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This is a lot of chopping, but I’m into that sort of thing. Here’s what’s in this skillet:

1 red bell pepper, 1 poblano pepper, 1 long hot pepper, 1 jalapeno, 1 purple onion, 5 cloves garlic, the aforementioned beans, cilantro, chili powder, onion powder, garlic powder and the holy quadrinity: salt, pepper, cumin, cayenne.

I used to tell myself that I would cook more if only I had the proper cooking equipment. As you can see, by virtue of the fact that I gleefully make my chili in a skillet on the stove, that I have thrown that nonsense to the wind. It doesn’t take fancy equipment to cook great meals, it just takes a little creativity. For example, I had run out of foil on this particular day and, since it was freezing out, instead of getting more, I did this:

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And guess what? It flippin’ worked just fine. I let the chili simmer, covered, for 6 hours. It’s pretty good after 4 hours, but the longer, the better so since I had the time I decided to keep it on until it looked like this:

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This recipe was created in my brain thanks to a few other recipes. I started with 2 cups yellow corn meal, 1/2 teaspoon baking powder, 1 cup buttermilk, 1 egg and 1 stick of butter. Here’s where it gets controversial: there are at least two schools of thought on corn bread. One is sugar, one is no sugar. I heard Emeril Lagasse makes his with no sugar, so since I’m a sheep, I made this with no sugar. But yes salt, add some salt!veggie chili, chili, cornbread, jalapeno cornbread, vegetarian, vegan, recipe

This batter stays a little clumpy, so don’t over mix it, just do a medium-mixing job and pour it into a greased pan. I sprinkled the jalapenos on top here so that the didn’t all sink to the bottom of the pan during baking:

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Pop that bad boy into a 375 degree oven for about 40 minutes or until it can pass a toothpick test, whichever comes first. I’m not going to lie, but I am going to brag: this cornbread was pretty good for a first timer (I guess I need to work on my bragging skills). veggie chili, chili, cornbread, jalapeno cornbread, vegetarian, vegan, recipe

I have to admit, however, that I think it would have been better with some sugar. Sorry, Emeril.  veggie chili, chili, cornbread, jalapeno cornbread, vegetarian, vegan, recipeTop that shiz with some fresh onions, cheese and avocado and that’s what I call a warm-me-up meal. POP POP.

 

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Hotel Chantelle Brunch NYC

A few weeks ago we decided to treat ourselves to a nice couple’s massage on the lower east side of Manhattan and wanted to start the day with some brunch. After reading about Hotel Chantelle in Time Out New York , we decided to give their brunch menu a try.

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Yes, you read that right! 92 cent cocktails? Don’t mind if we do…

While there were several scrumptious looking items on this menu, I felt compelled to get something I’d never be able to eat at home, The Maple Jalapeño Sausage:

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Served with whipped potatoes, fried brussel sprouts and a sunnyside up egg.

Mi amor went with something a little fancier, The Russ and Daughters Lox Crepe:

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With warm goat cheese, sweet red onion, dill crème fraiche

I tasted both of these dishes and, even though I am not a lox fan, they were both incredible. My potatoes were creamy and smooth, the sausage was sweet and savory and who doesn’t love a good runny egg? The crepe was delicate, the cheese was sharp and the crunchy hash brown on top was to die for. I spent the better part of the weekend thinking about these dishes.

But I saved the best part of Hotel Chantelle Brunch for last, this guy:

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I love a man in an ascot.

He’s not joking.

If you’re in the mood for a little class, a little jazz and some impossibly delicious cheap cocktails, Hotel Chantelle is your joint. The food’s not bad, either 😉

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How Kim Jong Un’s Rhetoric Undermines A Real Nuclear Threat

The Boy Who Cried Wolf:  A guest blog from Jared Molton

Kim Jong Un, North Korea, South Korea, US Foreign Policy, News

Created in Photoshop by J. Molton

My parents grew up in the shadow of nuclear war. For forty years the Soviet Union and the United States played a dangerous game of brinksmanship with thousands of nuclear warheads aimed at one another’s major cities. This terrifying reality created a real sense of danger about nuclear weapons and the prospect of nuclear war. Those who’ve grown up in the wake of the iron curtain collapse do not have this sense of real danger and Kim Jong Un’s rhetoric further diminishes how seriously my generation takes these threats.

Over the past few weeks the White House has responded to North Korean threats appropriately, first by providing military and intelligence support to South Korea and then as recently as last week deploying an anti-missile system to the US base in Guam. Still, the media continues to report that there is little validity to Kim Jong Un’s threats. They say that as a new leader he is being overly aggressive in order to gain prestige and respect among his people. South Koreans insist that the US should take North Korea’s threats with a grain of salt as business remains as usual in Seoul. While all this may be true, nuclear war is not a threat to be taken lightly.

It is unclear how far North Korea’s nuclear reach extends but the fact remains that they have powerful weapons that can devastate their neighbors. The combination of powerful weapons and an unpredictable ruler who is trying to prove himself is a very dangerous one. North Korea represents the peril of nuclear proliferation; a hazard that we Americans’ have grown assimilated to, a risk that no longer keeps us up at night. Kim Jong Un may be bluffing this time, he may bluff next time, but sooner or later history dictates that he will not bluff and when that happens will we be prepared?

The aggressive behavior of North Korea and the language of their government in regard to nuclear warfare further undermines real nuclear threats that exist from elsewhere. Iran, who funds terrorist organizations like Hezbollah and Hamas, is believed to be developing nuclear weapons. Pakistan, where terrorism organizations continue to prosper, already has nuclear weapons. A nuclear weapon could very easily get into the wrong hands in Pakistan and Iran and if that were to happen it would mean destruction to the west. These are serious global issues that the media doesn’t like to remind us about and issues that‘Generation Me’ doesn’t ever consider.

The United States government and the worldwide media must remember Hiroshima and Nagasaki. These weapons can alter the course of history. Any time that nuclear war is threatened that threat must be squashed. This is our world to create; this is our world to destroy.

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Roasted Veggie Gratin Recipe

This has been a week of celebrations for those in the Judeo-Christian faiths and a big part of those celebrations is the food! Easter dinner for me growing up in Texas was almost an identical repeat of Thanksgiving. We would gather, eat turkey, ham, stuffing, green bean casserole and we would watch the Texas Longhorns play.

A few weeks ago I was looking to make a fun side dish to accompany an otherwise unremarkable dinner at home when I stumbled upon a recipe for a Veggie Tian (whatever that means). It was a mixture of veggies and potatoes baked with parmesan so I took a few ideas, created my own version and called it a roasted veggie gratin. Last week, I had the pleasure of joining my person at a Seder for the first night of Passover and I decided to bring this as a side dish.

As most great dishes do, this one began with garlic and onions.

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First I sautéed garlic and onions in some olive oil.

I greased a square baking dish and spread the garlic and onion mixture along the bottom of it.

Vegetable Tian, Veggie recipes, vegetarian recipes, tomatoes, zucchini, potato

Then I cut tomatoes, potatoes and zucchinis.

I cut the vegetables about a quarter of an inch thick and pre-heated the oven to 350 degrees.

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Arrange in a spiral fashion and sprinkle with salt, pepper, etc.

The “etc” here can be whatever you’re into. I’m a cumin-cayenne kinda gal so I added those. I think the original recipe called for thyme and rosemary, so whatever taste you’re going for ought to do just fine. Bake for 35 minutes.

Vegetable Tian, Veggie recipes, vegetarian recipes, tomatoes, zucchini, potato

After 35 minutes add parmesan cheese and pop that baby back in!

Let it bake for another 25-35 minutes or until the cheese has browned.

https://leacraftspencer.com/2012/04/10/a-passover-seder/

Serve immediately and enjoy 🙂

I hope everyone had a wonderful Passover and Easter!!

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Thai and Nets in Brooklyn

Last week, my person celebrated a birthday, so this weekend we decided to venture into the still-30-degree-even though it’s March-weather and check out the now Brooklyn Nets in their new home, The Barclays Center. As a life long New Jersey Nets fan, my man was thrilled to see their new arena for the first time. But two people need to eat, right? And since we arrived in Brooklyn several hours early, we decided to peruse the area for an easy and delicious pre-game dinner. We found just such a place on Fulton Street; this unassuming thai restaurant:

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I know it doesn’t look like much, but this little Brooklyn gem has got to be some of the most authentic, delicious and non-pretentious thai food I’ve had since Thailand. The space only has four or five tables and is BYOB, which is exactly how I roll, so I was sold. They also had my very favorite Thai Basil Chicken dish on the menu, so double sold:thai food, thai restaurant, brooklyn, flatbush, authentic thai

“Well that tastes like Thailand,” was the review of my person after having one bite of my dish. He, himself, opted for the ever-popular Pad Thai he loves so much. This one did not disappoint:thai food, thai restaurant, brooklyn, flatbush, authentic thai, pad thai, thai basil chicken

Since we B’d our own B, I figured I’d rather look like a hipster than homeless so I swapped the brown paper bag I was provided with this super sexy Freaker from the crazy kids down in Wilmington running Freaker USA. If you haven’t freaked a beverage lately, I suggest you check out their site; they have 18 “Fresh Styles” just waiting to make your day. freakers, freaker usa, thai food, thai restaurant, brooklyn, flatbush, authentic thai, pad thai, thai basil chicken

It was a Colt 45 we were sharing, for anyone interested. … Just kidding, it was a Sierra Nevada. Hashtag-BeerSnob.thai food, thai restaurant, brooklyn, flatbush, authentic thai, pad thai, thai basil chickenAs someone who genuinely prefers to watch sporting events from the relative comfort of my futon, I must admit that this was a very fun night. I think in-person basketball games are superior to in-person football and baseball games and here’s why: they’re shorter and they have constant entertainment. At every 30 second break there is some type of dancing or exhibition making what is already a short-ish game move even more quickly. It was a beautiful arena, the fans were wonderful and the the cake was free. But that’s another story for another time.

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Mementos and Memories

There’s a difference. Mementos are the things we hold onto to remind us of the memories within our souls. They, in and of themselves, are no more than things and yet the emotional attachments we form with them can be very real. In the 18  months since my mother passed I have spent nearly every morning drinking from a mug that I gave her a few years ago. It reminds me of her every day and I’ve grown incredibly attached to this morning routine. Attachments can be comforting. They can also be damaging. In this case, I knew the fragility of the memento I used to retain this particular memory would eventually be tested. No one has the same coffee cup forever because coffee cups are made of ceramic and people are made of human and humans drop things. When this inevitability did finally come to pass this weekend, my initial reaction was, well, not good. It wasn’t anger I felt, but fear. The empty fear that I would have to say goodbye to those mornings and to those memories. As I tried to hide my tears by chopping an unnecessary amount of onion, my love worked hastily to try and repair my mug, my memories. I assured him it was fine, not something to worry about, it’s just a mug. But he knows me, knows my soul and would not be deterred.

Then it happened. The radio started…

The devil went down to Georgia, he was looking for a soul to steal.
He was in a bind ‘cos he was way behind and he was willin’ to make a deal.
When he came across this young man sawin’ on a fiddle and playin’ it hot.
And the devil jumped upon a hickory stump and said: “Boy let me tell you what!”

I couldn’t help but smile. Everyone has songs that remind them of a specific place or person. This Charlie Daniels classic does both for me. It takes me back to Schlitterbahn as a youth, a water park my mother and I went to every summer for as long as I can remember. Schlitterbahn was our thing. It was a yearly tradition for just the two of us and part of the tradition was that we had to spend the entire day behaving like children (this went on until I was 18). I remember one year “The Devil went down to Georgia” came on the loudspeaker and my mom and I sang and danced along like, well, children. Until, of course, it got to the end and the line was edited as “I done told you once you son of a gun..” and Jeanie loudly corrected the loudspeaker, “I done told you once you son of a bitch, I’m the best there’s ever been.”

She ruled.

Back in 2013, I’m now laughing through my tears, trying to explain the significance of this well-timed tune to my person. If ever there are signs we are supposed to take heed of in this life, “The Devil went down to Georgia” coming through my radio at that moment was one of them. Mementos will come and go, but there are an infinity of memories that can never be broken. And even the most delicate of mementos can be repaired and repurposed. My person, who cares more for my tender little heart than I’ll ever understand, glued my mug back together piece by piece and we are going to use it as a little planter. Thanks to him, we can now grow new memories out of the old. Jeanie would like that.

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Bossypants

For Christmas this year I was given Tina Fey’s “Bossypants” by my best friend, John, who was quick to mention that he’d like to read it, too, so could I kindly hurry up? Never one to disappoint, I finished this book swiftly in between the 4th and 5th installments of A Song of Ice and Fire. This hilarious and quirky memoir made for the perfect reprieve from Westeros and the Free Cities and led me instead into Charlottesville, Chicago and ultimately New York City. As someone who firmly believes internet shorthand like “omg” and “brb” have destroyed our grasp of the English language, it pains me to say that Ms. Tina Fey had me laughing out loud with this book (that’s “lol” for any post-millenials reading).

From her dashing description of her dad, Don Fey, to her honest recollection of taking a job from someone who needed it far worse than she did, this book felt real. I feel it necessary to admit that I do, of course, think Tina Fey is a genius. I find her particular brand of humor to be smart and effective on every level. It’s high brow pretending to be low brow. It’s Tracy Morgan making a poignant statement about social inequality while slipping on a banana peel. It’s brilliant and accessible, as was this book. The honesty with which she revisits her life is refreshing and relatable. She speaks of the struggle balancing a high-pressure career with having a child, but is quick to compare her “stress” to those who actually have stress:

tina fey, bossypants, snl, 30 rock, amy poehler See the distinction?

As someone who loves a good memoir, this was one I was ecstatic to read and it did not disappoint. It did however reaffirm my desire to be Tina Fey. We’ll see how that works out. Read the book; you’ll like it.

 

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Pad Thai Recipe

I do hate to tell a lie. So if I’m being honest, I wasn’t the biggest fan of pad thai prior to visiting Thailand. This may be due, in part, to the fervor with which my person loves this dish. If nothing else, I am what could be described as “needlessly defiant” and his absolute obsession with it made me go “meh” to pad thai whenever it was suggested. With all that said, I’m never one to turn down a new experience, so while traveling I tried this dish. I tried it both in restaurants and from street carts and I urge you to take any snobbishness you may harbor and throw it out the window because the street cart pad thai was infinitely superior to the restaurant pad thai. It was fresher and cheaper, plus you get to eat it at the nearby picnic tables with cold beer watching all the tourists mosey along.

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We were lucky enough to take a cooking class in Chiang Mai where we learned the traditional way of making this delicious noodle-based dish. Upon returning home (and waiting an appropriate amount of time, since we were a bit fed up of Thai food in the weeks following our trip) we decided it was time to put those cooking skills to use! I was able to find most of the necessary ingredients in my regular market; I began by chopping the bean sprouts, scallions, garlic, chicken and tofu:

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Garlic, scallions, bean sprouts, tofu

Then I put on the noodles to boil while heating up the skillet. The noodles should only take a few minutes to cook, so keep an eye on them!

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Boil rice noodles.

This process of cooking it all up takes a little finesse and pay attention, cause it happens fast:

First, heat regular vegetable or canola oil over low heat, then throw in the garlic to flavor the oil. Then add the chicken and tofu, cook for about one minute. Next break an egg (if you’re into that sort of thing) and add oyster sauce and fish sauce, then crank up the heat. Now, add the noodles to the mix, followed immediately by a tablespoon on water. This is a very important step, but a little scary. Do not be afraid! Forge ahead and add the rest of the veggies. Give it a stir or two and BAM! It’s done.

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Cook it all up.

The entire process only takes about 5 minutes once the pan is hot and it is well worth it. This dish is traditionally garnished with peanuts, red pepper flakes and lime. All of that, as always, is completely up to you!

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Add red pepper flakes.

What’s your favorite Thai or Asian dish?

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Austin: Pizza, Tacos and Sunshine

My sister, who lives in Austin, is getting married this year. And since I don’t want to be an absentee maid of honor, I will be venturing down South several times over the next few months. The first of these visits came last weekend for her engagement party. Over my 2 days there, I ate at no fewer than three Austin establishments. The first of these, Magnolia Cafe, I’ve written about before, so we’ll skip it.

On Friday night, we piled into the car and drove down to the drag to fight the UT students for parking and then for sidewalk space. We did not fight them, however, for a booth at the Mellow Mushroom (8:00p must be when the “old” people eat). We were seated right away and each ordered something different:

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Kosmic Karma: Red sauce base with feta and mozzarella cheeses, spinach, sun-dried tomatoes and Roma tomatoes with a pesto swirl.

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Mellowterranean: Olive oil and garlic base with all natural grilled chicken, onions, roasted red peppers, black olives, chives, feta and mozzarella cheeses with a side of tzatziki sauce.

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Buffalo Chicken: Mozzarella cheese, grilled Buffalo chicken, caramelized onions, Applewood smoked bacon with a swirl of Buffalo sauce. Served with your choice of bleu cheese or ranch dressing.

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House Special: Red sauce base with mozzarella cheese, pepperoni, sausage, ground beef, ham, Applewood smoked bacon, mushrooms, black olives, Roma tomatoes, green peppers and onions. Topped with extra mozzarella.

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And Kate built her own salad… shout out to the ring!

The next day was February 2nd and my bestie and I were cruising around with the top down. I repeat: February 2nd, it was 73 degrees and sunny. Texas-1, New York-0.

We went to one of Austin’s favorite food trucks, Torchy’s Tacos on South 1st.

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“Damn Good Tacos” indeed.

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The Wrangler: eggs and potatoes topped with smoked beef brisket and jack cheese. Served with tomatillo salsa.

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Street Corn: Fresh roasted off-the-cob corn topped with ancho aioli, queso fresco, cilantro and dusted with New Mexico red chili powder.

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The Independent: Hand-battered and fried portobello mushroom strips, refried black beans, roasted corn, escabeche carrots, queso fresco, cilantro, and avocado. Drizzled with ancho aioli.

I must say, as someone who aspires to run a food truck one day, I know for sure that I would not make tacos in Austin. This is a market cornered by established joints like this that are, in fact, damn good. What kind of food would you like to see served from a truck?

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Butter NYC Restaurant Week

January means Restaurant Week in NYC again and, since this very well may be my last winter restaurant week in this fine city, I felt the need to participate. Luckily I can always count on my foodie friend, Mel, for outings such as these. She’s far more responsible than most 25-years-olds, so I left the details up to her. She chose Butter in the East Village, she made the reservation, all I did was show up and eat. But we all know I can eat like a champ. Well, actually, I’ll let you be the judge:

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Braised Octopus.

As usual, my date was more adventurous than I as she ordered, and thoroughly enjoyed, this braised octopus dish. I had a bite and, for my first taste of octopus, I must say… I liked it.

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Pasta with spicy lamb sausage & yellow tomato sauce.

It looks like mac and cheese, but it’s really a tomato sauce. Clever! This spicy lamb sausage was divine. Potentially my favorite item of the evening.

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Roasted salmon with braised lentils

It’s tough for me to overlook a salmon dish on a menu, so I didn’t. And this one came with lentils. It was crispy-skined and flakily tender; me likey.

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Braised pork shoulder with a pretzel crumb crust.

This was a heavy dish, but my dainty date devoured it like a baller. By the time dessert came, I was loosening my belt. Classy, I know.

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Ginger cookie ice cream sandwich.

But who could resist a ginger cookie ice cream? Not this girl. I’m not made of stone. Although the cookie might have been. It was really quite difficult to eat with a spoon, and this was not the sort of establishment where I could dive in with my hands (much to my chagrin). So’s not to embarrass my date, just my own cutlery skills, I fought the cookie hard and won. I won.

butter, restaurant week, restaurant week nyc, nyc, butter nyc, new york city

Lemon sorbet with kumquat marmalade.

I didn’t try this lemon sorbet, although it looked tasty and much easier to ingest than my dessert. The savory portions of this meal well made up for the challenging finish. If you’re feeling fancy in the Village, check out Butter. It’s buttery. 🙂

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