Rap Chop

God, sometimes you just don't come through

Because I'm moving so soon, I haven't been buying many groceries. I've been thinking of inventive ways to use things I already have in my pantry. Those of you who have cooked with me know that I am very much a by-the-[cook]book kind of person. Improvisation is for chefs. I follow recipes. Even so, because I'm a star and own a pressure cooker, tonight I used up the last of my dried black beans, chipotle peppers, and a can of crushed tomatoes. Rainbow chili? Fiesta chili? Festive indeed. I had the foresight to set the beans to soak this morning before I went for a run. Don't quite know how that happened.

Improvisational Pressure Cooker Fiesta Chili:
(players in order of appearance)

In the morning, soak the beans. Before you start cooking, set some water to boil in a kettle, about 4 cups.

1 T olive oil
1 T cumin
1/2 an onion, finely chopped
2 cloves garlic, minced
2 cups black beans, soaked for 6 hours, drained, and rinsed well
1 T ancho chile powder
1 1/2 tsp oregano
1 tsp cinnamon
1 chipotle pepper, seeded and chopped

half of a 28oz can crushed tomatoes
1/2 cup frozen soybeans, set out to thaw a bit
1 cup frozen mixed veggies, set out to thaw a bit (I used Trader Joe's mixed corn, carrots and green beans)

Heat up the olive oil. Throw in the cumin as it heats, then once it's hot add the onions, then after a minute add the garlic. Saute for 1 minute. Then add the beans, the spices, the chipotle and enough boiling water to juuuust cover the beans. Stir. Cover and bring to high pressure, then start timing 12 mins. After 12 bring down the pressure by quick-release, and if the beans aren't tender let them simmer with the top loosely on until they are. Stir in the tomatoes and bring to a simmer for a few minutes, then stir in the partially thawed soybeans and veggies and simmer a couple more minutes. Season with S&P.

Probably serves 3 hungry people or 4 less-hungry people.




The stuff in the Stella glass? That's my Kombucha that carbonated after I left it alone for 2 weeks. Victory! You know I secretly hoped it would ferment into a Dogfish 90 minute but it didn't.

Tofu Takedown

it's like Top Chef... but tofufied! Keep an eye on http://www.chili-takedown.com

Wednesday night cooking party

Let's see, tonight I really got back into the swing of things with cooking. Life has gotten pretty tumultuous as of late as most of you know. Love, my apartment, my city of residence, school, everything is changing all at once. What isn't changing? I had a ton of Chemistry to do tonight and you know what I did instead? That's right.

I made a cake in my rice cooker. I threw it together without a recipe and it was edible but not spectacular. I'll keep experimenting. I ate half the thing because 1) it was freshly baked, and 2) i doused it in maple syrup. And everything tastes better smothered in maple syrup...

New 2 quart All-Clad saucier, check it. Because when you buy your very first piece of cookware you might as well start with the best. And it was ON SALE. Bitchin'.

Spring Veggie Stew for Potluck

Spring Vegetable Stew
recipe courtesy Deborah Madison from "Vegetarian Cooking for Everyone"
Serves 4

salt and freshly ground black pepper
12 baby carrots, or 2 carrots peeled and thinly sliced
1/2 cup snow peas*
6 radishes, including 1/2" of the stems, halved
18 3" asparagus tips
6 scallions, including the stems, cut into 3" lengths
2 broccoli stems, thickly peeled and sliced diagonally
4 small turnips, or 2 rutabegas and 2 turnips, peeled and cut into sixths
4 tbsp butter**
4 thyme sprigs, preferably lemon thyme
1 Tbsp fresh lemon juice
10 sorrel leaves, sliced into ribbons, optional
1 Tbsp snipped chives
2 tsp finely chopped parsley
1 tsp chopped tarragon

Bring 3 quarts water to a boil and add 1 tbsp salt. One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking. When all are lbanched, reserve 1 cup of the cooking water. Drain the vegetables. (This can be done ahead of time).

In a wide skillet, melt the butter with the thyme sprigs and reserved liquid. Add the vegetables and simmer until they're warmed through. Add the lemon juice and sesaon with salt and pepper. Add the sorrel and herbs and cook for 1 minute more. Serve at once.

* I used green beans
** I used Earth Balance