Curried Pumpkin Chili!

Pumpkin fever is upon us! I have heard of this combination as a soup... but never a chili! If you are looking for a different pumpkin inspired dish, ride the autumn bandwagon with me and try my New Delhi take on a Dallas favorite.  

Slow Cooker Curried Pumpkin Chicken Chili   

Yields: 4-6 servings 

Prep time: 30minutes

Slow cooker time: 6 hrs.

4 chicken thighs

1/4 cup pumpkin butter

2-3 tbsp EVOO 

1 medium onion- diced

2 celery stalks- sliced

1/4 tsp tamarind

2 tsp sweet curry powder

1.5 tsp mild curry paste (Patkas) 

1tsp each- Salt, pepper, garlic salt

1 cup chicken stock

Season your chicken thighs (skin and all) with S&P, garlic salt, tamarind and curry powder.  Pre-heat your LARGE stew pot to med- high heat and add EVOO. Add chicken thighs and brown (5-8 minutes) so you get all of the yummy golden "bits" on the bottom of your pot. Remove chicken, lower the heat (medium) and add pumpkin butter, onions, celery and curry paste. Sautee them together in the bits (2 minutes) and add the chicken stock. You should hear a large SIZZLE! Let that boil down by half (15min) and add: 

1 large sweet potato- cubed

2 med. cloves garlic- minced

1 small sweet red pepper, diced 

1 small green pepper, diced

1/2 cauliflower cut into bite sized chunks 

1 cinnamon stick

1 large bay leaf

1 tsp nutmeg (freshly grated is best) 

1 16oz can of pumpkin puree 

1 16oz can drained northern beans

1 16oz can drained butter beans

Let this simmer for 5 minutes and put into your preheated slow cooker. Take the chicken (and all the yummy juices) and place it into the cooker w/ the chili. Let them them cook on high heat together for 4-6 hours. Before serving, be sure to remove bones and skin from the chicken (they should be falling off of the bone by now) and reintroduce the meat. Don't worry about the bay leaf. Just say whoever finds it gets 10points AND an extra helping!  Add extra salt and pepper (to taste) and serve with a dollop of sour cream and fresh cilantro. If you like heat, add a sprinkle of chili flakes. I recommend some warm naan bread for dipping!   

WTF: Rambutans! Intergalatic Hairy Chinese Suckers

 

I feel so stupid! For years I thought 'Rambutans' were those pointy eared dudes that invaded the Starship Enterprise. I certainly didn't think they were a fruit... and a freaky looking fruit at that! Come to think of it, Rambutans look like something that should be on the Starship Enterprise. I found them in Aliquippa's Giant Eagle, of all places. Interestingly, Aliquippa's Giant Eagle hasn't been updated since Star Trek... when Kirk was captain. So, I set my ray to "stun," bagged up the freakish spiny, red, ball thingies, and beamed myself into the checkout line.


Indonesian for "hairy," these little guys harbor a sweet, juicy, white (pitted) fruit grown from a tropical evergreen tree. Rambutans are native to Southeast Asia and widely cultived in Africa, The Carribean Islands, Australia and elsewhere in the tropics. Costa Ricans call them, mamón chinos; Chinese suckers. Honestly, I'm suprised that grocery stores are allowed to sell them... with the pits being toxic, and all...

<SPIT TAKE>

Information that would have been useful BEFORE consuming three of them, pit and all! This freaky fruit is sounding more and more like a Trek character, now isn't it? Live long and toxic.

Rambutan pits have toxic levels of tannins, a biomolecule astringent which is known to inhibit the absorption of minerals. When consumed in large quantities, tannins are known to cause bowel irritation, liver damage, irritation of the stomach and gastrointestinal pain, making one want to vomit. Sounds like a brutal night of binge drinking!

Speaking of which,  tannins are also found in, you guessed it, BEER! Condensed tannins are found in the golden hops used in your favorite brew. (Now you know what to blame for your stomach feeling gross, early the next morning) Which reminds me, tannins are also found in coffee! (There's a reason why a bran muffin and a strong cup of Starbucks will have you running for the facilities) But wait, there's more!

Rambutans also have saponin, a fish-killing toxin, which makes some folks weary of eating them. Saponins have a frothy, foaming agent that, long-story-short, drowns fish. So if you have gills: stay far, far away from saponins. Other than that, I think it's safe to ingest it in small doses. Conversely, health gurus are praising saponins for their cholesterol lowering abilities. High cholesterol? Enjoy a handful of rambutans with some red wine- another saponin rich product. Come to think of it, saponins and tannins are found in just about everything grown; nuts, smoked food, legumes, berries, soy, oats, herbs and spices. So, what's so scary about the toxins in rambutan pits?

Nothing, really. I don't know why there is a warning label slapped on them? I'm not saying to eat them like peanuts at a ball game, but, I don't see the harm. Besides, I ate them and suffered no ill effects. The pits are kind of bitter and not exactly palatable... so I only ate one pit.

Thumbs up or Thumbs Down?

I like them! Once the outer shell is removed, which is a very simple thing, they are like a peeled grape, only less tart. Rambutans are very sweet and truly delicious. They would make a very cool, very unique, Halloween party hors' devours. When halved, they resemble alien-like eyeballs.

If the eyeball thing doesn't make you queasy, the price tag will: 6.99/lb. Then again, according to the rambutan toxic police, you should only ingest a few at a time, which is easy on the wallet. Besides, it takes a lot of these things to produce a whole pound! I purchased three and it wasn't even $1.

I urge you to join me in my mission to seek out new food and boldly go where no westerner has gone before, in the produce section. Give these hairy suckers a try... unless, of course, you are a fish.       

Got ZUCCHINI? Make Fritters!

Anyone else have a garden with zucchini coming out of their ears?

I do! So does my sister in Washington... and we are sick of eating zucchini bread, zucchini summer salads and zucchini cobbler (which is still pretty awesome).

Big sis sent me this wonderful recipe for Zucchini Fritters and sweet, tomato relish! The combination was absolutely delicious. (The quince was my idea. It's my WTF for August) The fritters were an excellent, fried, greek way to enjoy your zucchini with fresh, tangy tomato relish! A MUST EAT!

For the relish:
4-5 tomatoes, peeled and seeded
1 finely diced bell pepper- I like yellow but use what you have, unless I am over for dinner, please use yellow
1 finely diced small onion
1 T. olive oil
2T red wine vinegar or Seasoned rice wine vinegar
1tsp Agave nectar or honey (optional)
1t. finely chopped fresh mint--- or more if you just love mint
1t. paprika
1 clove garlic
s and p

Combine and mix all the tomato-goodness and set aside at room temperature for a couple of hours then...


For the Fritters:
6 small zucchins (or 3 medium or 1 ginormous one), grated
Salt
8 oz. Feta cheese, crumbled
2 T. chopped fresh dill
2 T. chopped fresh parsley
3-4 chopped green onions
2 Quince, peeled and shredded (optional)
1 clove minced garlic
3 beaten eggs
3/4 c. flour
Freshly ground black pepper
Canola oil for frying
Tomato Relish (recipe follows)

Put the grated zucchini in a colander and sprinkle with salt and let drain for 30 minutes. Squeeze it dry and place in a bowl.  Add all the other ingredients. If the batter seems too-too runny, add a bit more flour. Mix it all up and add a pinch of salt if it needs it.

Heat the oil in a heavy skillet, fairly high. C'mon, you know how to do it for old fashioned pan frying. Drop batter by heaping tablespoons in the oil and fry about 2-3 minutes, flip 'em and fry about 2-3 minutes more. Drain on paper towels and serve with  tomato relish.

Enjoy!

WTF? Oca Potatoes

SAY 'O'KAY to OCA POTATOES

Ugly little buggers, aren't they? I came across these starchy, rosy thingamabobs in Giant Eagle's Market District produce dept. They were DARING me to prepare them...  so I met the challenge! Mind you, I have never EVER seen or heard of "Oca Potatoes," so I was somewhat reluctant to try them. These bizarre little gems proved to be sweet and delicious and super easy to prepare!

Oca Potatoes a.k.a. New Zealand Yams or "Papa Roja" are grown in Mexico and the Andes. Oca's come in 3 different colors, (purple, yellow and rose)  and tend to get sweeter when they are yellow and left longer in the sun. An excellent source of calcium and fiber, Oca potatoes are a super versatile tuber and are delicious raw or cooked. You can boil them, fry them, throw them into a salad for some crunch... you name it! I prepared my Oca's boiled and broiled.

Prep: After washing them and cutting out some of the blemished areas, I dropped them in, unskinned, with my other potatoes, in the boiling pot of water and chicken bouillon. I reserved some, however, thinly sliced them and placed the slices on a prepared baking sheet with dark agave nectar, galic salt, chili flakes, salt and pepper. I put those under a low temperature broiler for 10 minutes.

Thumbs up or Down:  "WOW" is all I can say! I give this root veggie TWO thumbs up, and so does my husband... who is a potato purist! If you are looking for a little something to 'liven' up your carb cravings, Oca's will do the trick!  Oca's made my regular potatoes sweeter and more hearty. I noticed my children enjoying their mashed potatoes more (personal victory) probably because of their sweetness? The sweet and zesty broiled/crispy oca's gave an extra crunch to my green beans! The price is a little daunting, though. Remember, Oca's are imported and they cost more...  $6.99/ lb. Ouch!  But, I reccomend doing what I did and incorperating them into something, so you don't have to buy a pound or two. They are an EXCELLENT conversation piece and will leave your dinner company impressed and enlightened!

Challenge yourself to try something different!

RAMEN 101: College Souper Food LAB

Welcome to AICC2 University.
Fall Semester Syllabus: RAMEN 101 LAB
Professor Kertney

Lecture: There's more than one way to eat your Ramen Noodles:

Notes:  For this particular recipe, you'll need a few dorm kitchenette"must haves" to kick-up your Ramen eating experence, Thai-style. Provided that you are fortunate enough to have a fridge and microwave, you will need the following things. You can EASILY find all of the items below at Walmart or Giant Eagle. Just put them on mom's shopping list!

Equation: 4S+2C = AMAZING THAI RAMEN NOODLES

1. Soy and/or teryaki Sauce
2. Sesame oil
3. Sweet Chili sauce
4. Seasoned rice wine vinegar
5. Corn Starch
6. Chicken flavored Ramen soup package

Make your noodles per package instructions via microwave or stove top. Drain 2/3 of the broth and keep 1/4 cup for yinzself in a microwave safe bowl. Add 1tbsp of cornstarch to it, mix and add the noodles. Then add 2 tablespoons of the chili sauce and 1 tbsp, each, of the other sauces and vinegar. Finally, add  a drop or two of the sesame oil to the noodles mixture, stir together, and microwave for 30 seconds... to thicken the cornstarch, making "the sauce."

LAB Warning: Be prepared to share! The smell from this recipe, alone, will have your flat-mates wanting a bite. I have made my fair share of Ramen variations from my college days and I think this particular recipe was my favorite... and everyone elses! This Thai Ramen recipe is super easy to make and, most importantly, CHEAP! It tastes like you ordered take out... but for waaay less. It's a pretty amazing recipe for us non-college folk, too!

WTF Introduces: PITAYA. a.k.a. DRAGON FRUIT

This little pink gem is an intersting thing for a westerner to behold. It's flame-like outer shell can really intimidate the average shopper- let alone it's nick name! Cut it open, however, and you'll realize how tame and humble this dragon can be. No fire breathing, I promise. This particular fruit can even be manipulated to taste like whatever you want. Good dragon... fruit.

Is that 'white kiwi?" A common misconception that I've heard uttered a few times, but, it does look much like kiwi fruit. Besides, isn't 'white kiwi' an endangered bird?  Anyway, dragon fruit has the same seedy texture as it's little furry cousin (not feathery) but with a completely different taste. In fact, I would be hard pressed to say that dragon fruit has any taste at all. It is humbly sweet and has a muted honeydew melon-like flavor. It can easily be manipulated into any fruit dish and holds flavor well. It is delicious when paired with melon, mint and agave nectar... not to mention brilliant to look at. Who would have thought that with such a menacing exterior, the dragon fruit could have such a radiant interior?  Maybe it's that huge white flower it hails from?

Pitaya cactus can be found, now, all over the country. They were originally introduced to us by South America, Central America and Mexico. The cactus is as intersting to look at as it's fruit. I guess it's true what they say: The dragon fruit doesn't fall far from the cactus. (Am I funny, or what?) Pitaya is also nutrient rich and very, very easy to prepare. When ripe, and it needs to be ripe, it's skin peels as easily as a banana.

Thumbs UP or DOWN? Up... but with reservations. Dragon fruit is an interesting discussion food, that's for sure! Personally, I like it. I think it has a nice taste and it is super easy to work with! My only gripe is it's 6.99/lb price tag. So... I would reccomend this fruit much like I reccomended it's dragon tongue bean cousin; Buy it to impress company and make a visual statement. If you have never experienced Pitaya, by all means, pick one up and give-it-a-go! Other than that... I think you can leave the dragon in it's cave.  

  

   

FOOD NEWS: Disney "Imagineer" making YOU hungry in supermarkets to $pend more

We've all heard it before, "NEVER BUY GROCERIES ON AN EMPTY STOMACH!" Now, with this new little hunger enhancer, that saying is truer than ever. A Brooklyn supermarket is testing our olfactory system to empty our wallets. In selected aisles, little black fans are strategically placed to pipe in food fragrances. In the candy/ baking aisles, for example,  they have a "Lindt chocolate" fragrance. "Smoky bacon" is billowing in from the minute you walk into the store and "Rosemary Focaccia" is an additional scent wafting in from the bakery. I saw a segment this morning on CBS with a few customers who had the same reaction, "the smells are making me/us very hungry." And that's the idea. Makes me wonder who came up with this?

Would you believe, Disney? The mastermind behind ScentAir, the name of the company providing these intoxicating aromas, is a former Lockheed Martin rocket scientist turned Disney Imagineer. Disney is all about making your experience as enchanting as possible. ScentAir's philosophy is no different. In their "Scent Science" section, online, they claim to harness:

"...the power of emotion linked with smell - and put it to work for your business.We've helped our clients... fix problems (like making a greasy restaurant smell fresh and clean), sample fragrances (by wafting custom scents for patrons to enjoy and purchase), and sell more product...from coffee to clothes and speakers to shoes."

In the food business, isn't it a RED FLAG when a store has to mask it's odor? Natural smells are one thing, but, superimposed fragrances to "make a greasy restaurant smell fresh and clean" is totally different. Call me crazy, but, I always welcome the scent of generic PineSol in my grocery store- I know it has been cleaned. I also welcome the smell of sour milk or funky fish as a defense mechanism/ deterrent away from those would-be food purchases. 'Hard to make those rational decisions when "Lindt Chocolate" is distracting my better judgement. More importantly, are these smelly judgement infractions even safe for us?

The American Lung Association concluded that most air fresheners have negative impacts on those with lung conditions- approximately 40 MILLION Americans! I, myself, am a migraine sufferer. There are about 30 million of us. I can't even walk by a Yankee Candle without plugging my nose for fear of a migraine attack, so I avoid those stores and those products at all costs. I would be angered if my local supermarket's superficial market strategy was the result of my migraine or worse...  my child's asthma attack! Wouldn't you?

Listen, I'm all for business tactics and market strategies, but, not when it comes to disguising MY food. That's just wrong. I would be looking out for these little black hunger enhancers your grocery stores, if I were you. I'd be willing to bet this is something Giant Eagle would fiddle with? So, if you are there and start getting a headache, crave a BLT on rosemary focaccia, all while humming "it's a small world after all," you know you've found one.