Chocolate Chipotle Chile

Yay! Spring is here -- Happy Spring Equinox! Although it's Spring and the days are finally getting longer than the nights, there is still a chill in the air to remind us of winter. A nice, big pot of spicy, hot chili is just the thing to take the chill away!

I use canned chipotles in adobo sauce to give heat to my chili. These little cans of smoked jalapeños can be found in the Mexican foods aisle of most grocery stores. They pack a big punch so only use one chipotle (about 1 tablespoon when chopped finely) unless you or your fellow eaters like it screaming hot. The leftover chilis can be frozen and used as needed. If you can't find the canned chipotles, try 1/4 to 1/2 tsp of dried chipotle powder.

Another ingredient I like to add to my chili is chocolate. Yes, chocolate! Chocolate complements and adds depth to the heat of the jalapeno peppers and has been used in authentic Mexican cooking since the time of the Aztecs. Buen Provecho!



Ingredients:
2 T extra-virgin olive oil
1 medium onion, chopped
1 medium bell pepper, red or green, seeded and diced
2 stocks celery, chopped
1 small zucchini, diced
3-4 garlic cloves, finely chopped

1T chili powder
1T cumin powder
1/4 tsp cinnamon
salt and pepper

1/4 cup red wine
1/4 cup vegetable stock
1 chipotle pepper in adobe sauce, finely chopped
1 small can of green chilis (110g) (optional)
1 19 oz can kidney beans, strained and rinsed
1 28 oz can diced tomatoes
1/2 can (14 oz) crushed tomatoes

1/2 square (1/2 oz) of semi-sweet chocolate (optional - but believe me it adds a really nice depth of flavour)
1 package (12 oz) of veggie ground "beef" (optional)

Garnish with any or all of the following:
shredded extra sharp cheddar
chunks of ripe avocado
chopped green onion
chopped fresh cilantro
blue corn chips

Method:
In a big soup or stew pot over medium high heat, heat the olive oil and add the onion, pepper, celery, zucchini and garlic and saute until softened, about 5 minutes. Add the spices and cook, stirring for another 1-2 minutes.

Deglaze the pan with the red wine, scraping up any flavour bits from the bottom. Simmer until the wine has been reduced by half then add the vegetable stock, chipotle, green chilies, beans, and tomatoes. Bring to a boil, then turn heat to low and simmer for 30-45 minutes, stirring occasionally.

If you are using the chocolate and the veggie ground "beef", now is the time to add them to the chili and cook the mixture for another 10 minutes. Turn heat off and allow it to sit for 5 minutes, then scoop into your favorite mexican-style bowl and garnish as you like! You may wish to serve the chili with cornbread, which can be made while the chili simmers.

Corn bread (from my 1980 Good Housekeeping Illustrated Cookbook):
I love this corn bread recipe and I've been making it for years! You can add 1 cup of shredded cheddar to the combined mixture, if you want to make this more cheesy.

Ingredients:
1 cup unbleached all-purpose flour
1/4 cup cornmeal
3 T sugar
1 T baking powder
1 tsp salt
1 egg
2/3 cup milk
1/3 cup sunflower oil

Method:
Preheat oven to 425F. Grease an 8" by 8" square baking pan. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate medium bowl, whisk together the egg, milk and oil and pour all at once into the flour mixture. Stir until just combined and pour into prepared baking pan. Let sit at room temperature for 15-20 minutes, then bake 25 minutes or until golden. Cut into squares or triangles and serve with chili.

Wild Mushroom and Pea Risotto

Risotto is one of my favorite comfort foods. It's so smooth and creamy! This one's a classic, mushrooms and peas. Making risotto is really just a method and once you have the method down, you can mix in anything you like that goes with rice...the possibilities are endless.

In a nutshell, the method usually includes first softening the onions and garlic in the butter and oil, briefly toasting the rice with the onions, then adding the liquids starting with the white wine first, then the simmering vegetable stock, one ladle at a time. It's the stirring action that helps the rice to release all it's starchy goodness, so don't neglect the stirring. If you have friends over you can enlist someone to help stir and keep you company in the kitchen! It's well worth the 20 minutes and it goes by fast. Let me know if you try the recipe and if you have any favorite flavor additions for your risottos!

Wild Mushroom and Pea Risotto

2 T butter or margarine
2 T extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1½ cups Arborio rice
½ cup white wine
4 cups vegetable stock
salt and pepper to taste
½ cup frozen peas, thawed
½ cup chopped walnuts
1 cup grated parmesan cheese

Mushroom mixture:
2 T extra virgin olive oil
1 portobello mushroom, chopped
2 cups chopped white or brown button mushrooms
1 cup chopped shitake mushrooms

In a small-medium saucepan bring the vegetable stock to a boil, then reduce heat to low and maintain at a simmer.

Place the chopped hazelnuts in a dry skillet and bring to a medium heat until toasted, stirring frequently, about 3-5 minutes. Remove to a bowl to cool and to stop the toasting.

Heat a skillet to medium-high and add the olive oil and chopped mushrooms. Saute the mushrooms until golden brown, then add salt and pepper to taste. Remove from heat and set aside.

Meanwhile, in a large, heavy-bottomed saucepan melt the butter and olive oil over medium heat. Add the onion and garlic and sauté until tender and translucent, about 3-5 minutes. Add the rice to the onion and garlic mixture and toast, stirring for a minute or so. Then add the white wine and continue cooking and stirring until completely absorbed, about 2 minutes. Using a soup ladle, add the simmering vegetable stock to the rice, one ladle at a time. After each ladle, stir rice until the stock is absorbed into the rice before adding more stock. Continue ladling stock into the rice until about 4 cups of stock have been absorbed and rice is smooth and creamy, but not mushy. Rice can be slightly al dente, this should take about 20-25 minutes.

Remove from heat and add the grated parmesan cheese, mushrooms, walnuts, peas and salt and pepper to the rice and stir gently until combined. Turn into a serving bowl and sprinkle with more grated parmesan cheese, if desired.

Carrot Apple Soup with Ginger

It's my favorite time of year...soup season! In honor of the season, here is one of my recently developed creamy soups, Carrot Apple Soup with Ginger. I tend to prefer pureed, creamy soups, although some broth soups are wonderful, too. I created this recipe to satisfy a craving I had for a creamy carrot apple soup earlier this Fall. The smooth texture is enhanced by the silken tofu added to the puree stage. The tofu adds no flavor so don't worry, if you think you don't like tofu give this a try.

Tip: don't forget to remove the centre plug from your blender's lid and cover it with a kitchen towel before blending...you don't want to get hot liquid everywhere!!

Carrot Apple Soup with Ginger
Vegan

2T extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
1T fresh ginger, grated
2 cups chopped carrot
2 medium potatoes, peeled and chopped
1 apple, peeled and chopped
Pinch hot pepper flakes
1 bay leaf
Salt and pepper to taste
1/3 cup white wine
4 cups vegetable stock
½ cup silken tofu

In a large, heavy soup pot over medium heat add olive oil and onion and sauté until translucent, for about 3-5 minutes. Add the garlic, ginger, carrot, potatoes, apple and seasonings and cook, stirring occasionally, for about 5 more minutes.

Add the white wine and simmer 1-2 minutes, stirring to make sure any browned bits come up off the bottom of the pan and until the alcohol is cooked off.

Then add the stock. Turn heat to high and bring the soup to a boil, then turn heat to medium-low and simmer 20 minutes or until all vegetables are softened.

Remove the bay leaf and pour all ingredients into a blender and add the silken tofu. Puree until smooth. Add small amount of stock, if necessary, if the texture is too thick. Add back to pot to re-warm and serve.