This condiment goes with the Chicken Panini with Avocado Mayonnaise recipe on this blog. This recipe was taken from the LCBO’s Food and Drink magazine Autumn 2012. The magazine also suggests that you can use this as topping for hamburgers or serve with French fries. If fresh tomatoes are not available then use 1 can (798 ml) chopped tomatoes with juice.
1 jalapeño or Serrano chili, seeded and finely chopped
1 tsp chopped garlic
2 tbsp ginger, chopped
2 tbsp fish sauce
1/3 cup brown sugar
1/3 cup red-wine vinegar
2 lbs (1 kg) Roma tomatoes, seeded and diced
Asian chili sauce, to taste
1. Place jalapeño, garlic, ginger, fish sauce, brown sugar, and vinegar in a saucepan
2. Bring to boil slowly, stirring constantly. When it reaches a boil, lower heat to a simmer and add diced tomatoes.
3. Simmer gently for 40 to 50 minutes or until dark red and jam-like. If jam is too sweet add Asian chili sauce to taste.
4. Pour into a bowl, cool and place in jars. Refrigerate for up to a month.
Makes about 1 1/2 to 2 cups
I’ve now decided to try the library for some new recipes and I found this gem of a cookbook, Ken’s Soup Krazy by Ken Kostick. A chef known for his great soups! Even though I have to take my great find back, I will always have the recipes here. My husband said this was one of his favorites. I used ground chicken since I don’t eat red meat, and ground turkey wasn’t available at my grocery store that day.
1/2 lb lean ground beef
1 28-oz can stewed tomatoes, diced
2 stalks celery, chopped
1 red pepper, chopped
1 medium onion, chopped
1/2 carrot, shredded
2 cloves garlic, chopped
1/2 cup cooked red beans
1 tbsp chili powder
1/2 tsp dried basil
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp hot pepper flakes
1 bay leaf
7 cups low-fat vegetable stock
1/2 cup chopped fresh coriander
1. In a large soup pot, saute the ground beef for 5 minutes or until no longer pink. Remove and drain on paper towel. In the same pot, combine the stewed tomatoes and their juice, celery, red pepper, onion, carrot, garlic, beans, chili powder, basil, salt, black pepper, hot pepper flakes, bay leaf and stock. Bring to a boil; reduce heat and simmer 10 minutes. Remove the bay leaf. Garnish with coriander and serve immediately.
Variation: Replace the lean ground beef with lean ground turkey.
This recipe is taken from Cook’s Illustrated “The Best Light Recipe” cookbook. For the beans I used 1 cup kidney beans, 1 cup black beans and a can of the chili mix beans. I am serving this with garlic bread, but you can also serve this over rice.
1 tablespoon cumin seeds
1 medium onion, minced
1 large red bell pepper, stemmed, seeded, and chopped fine
9 medium garlic cloves, minced or pressed through a garlic press (about 3 tablespoons)
3 tablespoons chili powder
1 tablespoon vegetable oil
1/4 teaspoon cayenne
3 cups beans, drained and rinsed
2 cups water
1 (28-ounce)can crushed tomatoes
1 teaspoon dried oregano
1 tablespoon brown sugar
1 cup frozen corn kernels
1/4 cup coarsely chopped fresh cilantro leaves
1 tablespoon juice from 1 lime
1. Toast the cumin seeds in a large Dutch oven over medium heat, stirring constantly, until fragrant, 1 minute. Stir in the onion, bell pepper, garlic, chili powder, oil, cayenne, and 1/2 teaspoon salt. Cover and cook, stirring often, until the vegetables are softened, about 8 to 10 minutes.
2. Stir in the beans, water, tomatoes, oregano, and brown sugar, scraping up any brown bits. Bring to a boil over medium-high heat; reduce the heat to medium-low and simmer until the chili is slightly thickened, about 25 minutes.
3. Stir in the corn and continue to simmer until heated through, 5 to 10 minutes. off the heat, stir in the cilantro and lime juice, and season with salt to taste. (The chili can be refrigerated in an airtight container for up to 3 days.)
Although, this recipe is really good, there is room to add a little more spice. I used ground chicken since I couldn’t find ground turkey. I also used red pepper instead of green. This recipe is taken from The $10.00 Gourmet by Ken Kostick.
(I made this recipe a second time and used ground turkey. I also used 1 1/2 teaspoons of chili powder, 1 teaspoon oregano, and 1 teaspoon basil. I used the whole can of white beans and I added just a bit more corn.)
2 tbsp (30ml) olive oil
1 lb (500g) lean ground turkey
1 small onion, chopped
2 celery stalks, chopped
1 small green bell pepper, chopped
1 28oz (796ml) can diced tomatoes
1 cup (250ml) cooked or canned white kidney beans
1/2 cup (125ml) chicken stock, more if needed
1/2 cup (125ml) kernel corn, frozen or canned
2 tbsp (30ml) liquid honey
1/2 tsp (2ml) dried basil
1/2 tsp (2ml) dried oregano
1/2 tsp (2ml) chili powder
1/2 tsp (2ml) sea salt
1/2 tsp (2ml) ground black pepper
1. Heat the olive oil in a medium-sized pot. Sauté the ground turkey until cooked.
2. Add the onion, celery, and green pepper, and sauté for 4-5 minutes, or until the vegetables are translucent.
3. Add all the remaining ingredients and simmer on low for 15 minutes. Add more stock if it’s too thick.
For this recipe I use 4 chicken breasts cut up. I have also used ground chicken as well. This recipe is from Food and Wine magazine’s “Quick from Scratch Chicken Cookbook.
2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 pound skinless chicken thighs (about 4), cut into thin strips
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
2 jalapeno peppers, seeds and ribs removed, chopped
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can)
1 2/3 cups drained and rinsed black beans (from one 15-ounce can)
1/2 teaspoon fresh-ground black pepper
1/3 cup chopped cilantro (optional)
1. In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook until they start to soften, about 3 minutes.
2. Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapenos, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
3. Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with the cilantro.