Oldies but Goodies

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After almost two weeks, I still had some leftover ingredients from the Intermezzo salad.  Cabbage and onions, newer kidney beans and garbanzo beans, and some random cherry tomatoes and adobo sauce were among the items that I wanted to give new life.  I was curious to try something new and exciting, but to make the most of what I had, I decided to go with some oldies but goodies – vegetarian chili and el salvadoran slaw.

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Vegetarian chili is a no-brainer to me, but there are certain things that I like to have – three kinds of beans, carrots, celery, and chipotle.  The rich smokiness of the chipotle adds to the vegetal-y beans, without requiring extra spices or meat.  It made for a giant pot which I mostly froze to warm me up over the winter for chili over rice, chili omelets, etc.  Totally easy.

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I’ve made El Salvadoran slaw many times in my lifetime, and it’s still never quite as addictive as at the papusa stand.  Part of the reason is that the raw garlic in my homemade version is too strong.  To mellow the garlic, I used a Cook’s Illustrated trick of blanching the garlic.  Totally worked.

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As productive as I felt spending my Saturday afternoon making food for my week(s), I was met with the daunting clean up.  Total bummer.

Vegetarian Chili

-chop 1 onion, 1 carrot, and 2 stalks celery

-heat 2T oil over medium, add onions, carrots, and celery, cook until soft, about 5 minutes

-add 4 minced garlic cloves, stir to coat

-add 1 – 28 oz. can of whole tomatoes, 1 – 15 oz. can each garbanzo, kidney, and black beans, and 2T adobo sauce (or 1 minced chipotle pepper), bring to boil

-simmer for 30-45 minutes until melded

 

El Salvadoran Salw

-shred 1/2 head cabbage

-blanch 4 cloves of garlic in boiling water for 30 seconds, mince, mix with 1/3 cup ice water

-combine garlic in water with 3/4 cup white vinegar, 6T vegetable oil, 1 1/2T chili powder, and 1/2t salt

-toss dressing with cabbage

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