Cold, wet weather practically demands chili. I love all kinds of chili. This is one I make around this time of year, because I can use fresh pumpkin rather than the canned stuff. It makes a huge difference!
Ingredients:
2 cans navy beans* OR 1 bag (soaked overnight)
vegetable or chicken broth
butter or margarine
1 onion, chopped
1 can fire roasted stewed tomatoes
1 small can tomato sauce
1 tiny can chopped green chillies
1 “pie” pumpkin (small), roasted and the meat scraped out
spices: coriander, cumin, garlic flakes, rosemary, chili powder, red pepper flakes, oregano, salt, pepper
If you want to make this vegan and gluten free, dump all of the above into a crockpot, put it on high, and cook for about 6 hours. Check the beans at the 4 hour mark and every hour thereafter. Cook until the beans are soft but not too mushy. Add in extra liquid if necessary. You can add heat to it with a hot sauce, or simply sprinkle with more red pepper flakes at the table.
If you want this to be meaty, I actually recommend ground turkey or chicken rather than beef for this one. You don’t want to overpower the flavor of the pumpkin, which ground beef will do. Instead, brown up your ground turkey or chicken, then add it in with the other ingredients.
When it comes to the *beans, you don’t have to use navy beans. Feel free to use whatever type or combination of types that you like. Because I want the pumpkin to shine through, I went with navy beans. You could use little white beans, kidney beans, black beans… it’s up to you. One bag of dried beans, soaked overnight, is equivalent to 2 of the big cans of beans, rinsed and dumped into the cooker.
Serve your chili with a side of cornbread, and top it with green onions, parsley, sour cream (or a dairy free alternative), and/or cheese. Enjoy!
We’ve talked elsewhere about making sure you don’t go shopping over the next couple of weeks, because some people have made what we consider to be credible threats. So here’s the thing… if you’re not already stocked up on canned goods at this point, you’re not ready.
Going out today to pick up a few things, that’s fine. I’m picking up “milk, bread, eggs” on Monday, in the morning when I can have Chris ride shotgun (literally). If something violent happens between now and then, I’ll bake bread, buy eggs from the lady up the street, and pull out the milk powder. We have toilet paper, cleaning supplies, food (fresh, frozen, canned, and dehydrated), oil and wood for heating, gas for the stove. I just picked up a zillion candles for free, and we have 2 big jugs of oil for our decorative (and very useful) oil lamps. The world can go to hell; we’ll be fine.
If your cupboard is bare, you’re too late. If you don’t have things squirreled away “just in case,” you’re too late. I need to hammer that into everyone’s heads. The only excuse for not having a stash, at this point, is if you just started prepping in the past couple of months. Even then, if you’ve been reading my posts, ignorance is not an excuse. You KNOW.
Head on a swivel is not enough. If shit is going down, you’re not going shopping. You’re going to tell your spouse she can’t have the milk and eggs she wants. She’s going to make unhappy noises, and your life is going to be miserable. The fact that it’ll be short lived doesn’t mean a thing when you’re actually living it.
If you want food security, you have to make it. That means long term stuff like planting a garden, knowing how to hunt and trap, understanding how to dress and prepare meat for canning or the freezer. It means having canned goods on hand, stashed in a back corner or under a bed. It means having enough toilet paper or equivalent on hand so that you don’t have to be concerned. If you truly want to be prepared, and today is a good day to be prepared, then starting now is not good enough.
I am hoping that the people calling for riots and stealing are just making noise. I am preparing for them to be telling the absolute truth. If that means I don’t go shopping this week or next, we’ll be fine. Instead of beef tips and chicken breast, we’ll be eating tongue and heart and lots of soup over the next couple of weeks. But we have the food. Do you?
I found this one on TikTok, and decided to try it!
Ingredients:
4 chicken thighs, skin removed (bone in or out, doesn’t matter)
1.5 cups cherry tomatoes
3/4 cup green olives (no pimento)
1 shallot, sliced thinly
8 baby potatoes, quartered
8 to 10 whole cloves garlic
2 to 4 tbsp white wine (or white wine vinegar)
2 to 4 tbsp good quality olive oil
1 large sprig fresh rosemary, minced OR 2 tbsp dried rosemary
1 tbsp herbs de provence
salt, to taste
Preheat your oven to 375°F.
In an oven-safe casserole dish with high sides, place your chicken thighs evenly in a single layer. Add the cherry tomatoes (whole) and olives (also whole) around the chicken. Add the shallot in a layer over everything, and the baby potatoes above the shallot. Tuck the garlic in between the potato pieces. Drizzle the wine and olive oil over everything, and then add your spices.
Bake your Poulet Provencal in the oven for 30 minutes, then check. Your chicken should register 165°F, and the potatoes should be ready to eat. If not, return the dish to the oven for 15 more minutes, checking every 5 minutes.
Serve with a side salad, or a nice crusty French bread. Your choice!
I have a number of Jewish friends, and I hear about brisket all the time. There was the running joke about Howard’s mother’s brisket in The Big Bang Theory. Brisket is one of those cuts of meat that is just scrumptious, if cooked right. So how do you cook it? It depends a lot on the cut you’re using. I’m going for slow cooked brisket at this point in my cooking career, because I love the convenience of the slow cooker (though I did cook this one in the oven). It’s a bit pricey (our 3lb brisket cost about $21), but it’s totally worth it. Also, it makes your whole house smell like heaven.
Ingredients:
3 lbs untrimmed flat-cut beef brisket
1/2 tbsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
3 tbsp oil (olive or vegetable)
2 medium yellow onions, sliced
4 celery stalks, cut into 2-inch pieces, leaves coarsely chopped
6 garlic cloves, smashed
2 cups red wine (such as Merlot or Pinot Noir)
28 oz canned crushed tomatoes
1/4 cup ketchup
2 tbsp brown sugar
1 tsp dried thyme OR several sprigs of fresh thyme
3 bay leaves
4 medium carrots, halved lengthwise and cut on a bias into 2-inch pieces
Preheat the oven to 325°F.
Season the brisket with most of the salt and pepper. Heat the oil in a large dutch oven over medium-high heat. Brown the brisket, turning occasionally, until browned on all sides, 10 to 12 minutes. Transfer to a plate.
Place the onions, celery, and garlic in the pot, tossing it in the residual fat. Season with the remaining salt and pepper. Cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.
Add the wine, tomatoes, ketchup, brown sugar, thyme, and bay leaves, and stir to combine. Nestle the brisket down into the liquid, fat side up. You may need to move some of the onion mix to get it low enough. Most of the brisket should be covered with liquid, but it’s okay if the fat is out. Cover the pot and cook in the oven until the meat is fork-tender, about 3 hours.
Uncover the pot and add the carrots around the brisket. Cook, uncovered, until the carrots are tender (not soft) and the top of brisket is browned and crisp, 35 to 45 minutes.
Remove the brisket from the pot and let it rest while you make the sauce. Use a spoon to skim fat from the surface of the braising liquid and discard. Heat over medium-high heat and cook until the liquid is thickened to a sauce-like consistency, 5 to 10 minutes. Remove the thyme sprigs and bay leaves. Taste and season with salt and pepper as needed. When the sauce is mostly ready, cut up the brisket by slicing it against the grain. Place the sliced brisket on a deep serving platter. Pour the sauce over the brisket and serve!
For sides, you need to keep in mind that Jewish folk don’t mix dairy and meat. If you don’t care, feel free to go with whatever sides you like, but if you want to enjoy the full Jewish brisket experience, try some baked sweet potato drizzled with olive oil, a cabbage and apple slaw for a tart finish, or some hot cornbread.
This was definitely the star of last week’s fancy meal with my fellow reenactors. It’s so delicious and boozy! I used “chia eggs” because I had several people who either were vegan or couldn’t do eggs, and so I skipped the creaming part mentioned below. Even with the fake eggs, it turned out moist and amazing.
Ingredients:
1-1/2 cups currants
1/3 cup chopped candied orange peel
1/3 cup chopped candied lemon peel
1/3 cup chopped candied citron
3/4 cup Madeira, divided
1/4 cup brandy
3 cups all-purpose flour, sifted
1/2 cup slivered almonds
1/2 teaspoons ground nutmeg
1/2 teaspoons ground mace
3/4 cup unsalted butter, softened (or margarine)
1-1/2 cups sugar
3 eggs
powdered sugar for top of cake
Combine the currants, orange and lemon peels, and citron in a large bowl. Add 1/2 cup of the Madeira, and stir to combine. Cover and set aside for at least 3 hours, or as long as overnight. Stir the remainder of the Madeira together with the brandy, cover, and set aside.
When ready to bake the cake, preheat the oven to 325°F. Grease and flour a 10-inch tube pan or a 12-inch springform pan (line the springform with parchment paper before greasing and flouring).
Drain the fruits in a large strainer set over a bowl, stirring occasionally to extract as much of the Madeira as possible. Add the strained Madeira to the set-aside Madeira and brandy. Combine 1/4 cup of the flour with the fruit, and mix well. Add the almonds, and set aside. Sift the remaining flour with the nutmeg and mace.
In a bowl, cream the butter until it is light. Add the sugar, 1/2 cup at a time, beating for several minutes after adding. Continue to beat for several minutes, until the mixture is light and fluffy. Alternately add the spiced flour, 1/2 cup at a time, and the Madeira and brandy, beating until smooth.
In a separate bowl, beat the eggs to form stiff peaks. By hand, gently fold them into the batter, combining lightly until well blended. By hand, fold in the fruit in thirds, mixing until well combined.
Pour the batter into the prepared pan, smoothing the top with a spatula or the back of a spoon. Bake for about 1-1/2 hours, or until a wooden skewer inserted in the center comes out clean. Set the cake on a wire rack to cool in the pan for 20 minutes. Turn it out of the pan to cool completely. Dust with powdered sugar before serving.
Notes:
To use “chia eggs” simply replace each egg with 1 tbsp chia seeds and 3 tbsp of water whisked together. Let this “chia egg” sit for 5 minutes before using it in any baking recipe where you don’t need the eggs to be fluffy. Because this was a heavy cake, the lightness wasn’t really necessary.
This isn’t a prepping post, per se. I’m off schedule due to life being busy. I’ll try and get back on track in a week or two. Be aware that most articles through the month of November will be “canned” (ie written long in advance, probably this month) because it is National Novel Writing Month and I need to sit down and write a whole-ass book (this year it’s my 18th century cookbook) in 30 days. 50,000+ words in 30 days is not easy, and I don’t do a lot of other writing, though I may pop in to say hi. We’ll see.
So last weekend, I was up at the Fort. It was the big “Out of Time” timeline event, meaning they invited people from other eras than the Fort’s (which is 1740s through 1760s, roughly) to come and set up outside the palisade and present information on their part of history. We had someone from 13th century, quite a bit from WWI and WWII, and of course my 15th century group, The Brotherhood of the Arrow and Sword. With all my favorite reenactors there (only the Vikings were missing, as they had an event elsewhere), I asked for and received permission to plan a grand meal for everyone.
As you can see from the image to the left, it was quite the feast. I had three “removes” (we would call them courses, today). We ended up actually putting all the food onto a big table and letting people get stuff buffet style, which I totally lost control of. I really got descended upon by locusts, and that was not what I had intended. Next year will be better, with the “removes” going out on the table for people to get food from. Also, those with food allergies needed to go up first, and that didn’t happen. I learn new stuff every time I do this. 🙂
The preparations for this meal started on Friday evening. The salt cod had to go in to soak, as the water needed to be changed several times before it was put in with the turnip to cook. I think I changed the water five times? Regardless, the cod was not at all salty by the time it hit the table, and actually was quite good all mashed up with the turnip. The “pumpion soup” (squash soup) was incredibly tasty and easy, and I will be doing it again. The salad was “just” salad, but looked at tasted quite good.
Yes, I cooked a turkey over a fire. This was my first time roasting a WHOLE turkey, as in the past I’ve always disjointed it and cooked it in pieces. I wanted to put the entire turkey out, though, and so I roasted it in my largest cast iron pot. I started it breast up, flipped it after 1.5 hours, then flipped it again after 1.5 hours. It spent its last hour in the beehive bake oven, crisping up its skin to a lovely brown shade. The turkey literally fell apart, was juicy and tender, and basically disappeared within a few minutes of being put out. The ham was “braised,” which means I seared all the sides first, and then boiled it. Or rather, it simmered most of the day. The result was delicious, and it was reduced to a single meatless bone and a piece of gristle before the end of the dinner. I was so pleased that everyone liked the food!
About half the crew, eating on Saturday evening.
I think I served about 40 or so people. We ate in the Great Hall, which is also where I did most of the cooking. I baked bread in the outdoor beehive oven (four loaves) and did the rest of the cooking over coals in the two fireplaces at either end of the Hall. It was nice to have all that space for cooking! Of the side dishes I made, the clear favorite was the Roots a la Creme, which are basically root veggies in a cream sauce. I have to admit, they were very delicious, and I ate the leftovers (what few there were) the next day.
The star of the show, though, was definitely the Rich Cake, from Martha Washington. I have never made a cake like this before, which is dense and full of extremely alcoholic fruit. It was moist, solid, flavorful, sweet, and indeed very rich. I will absolutely be making it again, though perhaps with a few minor adjustments. I can see what that thing could be set on a shelf and left for a month, though. There’s so much alcohol and sugar in it, nothing will touch it! LOL! Think of it as an edible Christmas cake, the kind we usually use as door stoppers.
Ratafia biscuits were the other new-to-me dessert that I attempted. They did not turn out as well as I had hoped, but they were not a clear fail, either. They were very edible, with a lovely almond undertone to them. They didn’t “loft up” as much as I’d hoped, though. I think I folded in the almond flour too roughly, perhaps. I will say, I’m never making the ratafia biscuits again without modern conveniences. Whipping the egg whites until stiff BY HAND was quite the adventure, and my arm still hurts. Totally worth it, just to prove I could do it, though. It might not have been so difficult if I hadn’t started out by creaming the butter for the Rich Cake first, then creaming the sugar into the butter for that same cake, all before moving on to whipping egg whites by hand for 25 minutes. Yes, I’m nuts. But you know what? I know I can do it, now.
Here’s the thing. A lot of people there thought I was crazy for putting this dinner on. Cooking for that many mouths, spending an entire day in prepping, cooking, plating, and all the rest. I did have help, though, with two very good friends who took the time to show me the ropes (they’re both retirees from restaurant business, and know how to do proper mise en place). Everyone loved the meal, but yes, many of them thought I was insane for not putting at least some of this stuff into the very modern oven to bake. I was determined to do this “the 18th century way” though, because I know that if I can do it that way, then doing it with modern conveniences is easy.
This is also research. The cookbook I’m about to write next month will feature all of the recipes I used in this supper, along with many others that I’ve tried in the past two years. While I tailor my recipes to be cooked in a modern kitchen, the instructions suit those who want to do it the 18th century way, as well. I have to know how it works, so that I can explain it to others. Having the opportunity to work the kitchen for a big meal that way gave me a ton of insights into how an 18th century kitchen would have run. It makes my explanations better, when I’m talking to visitors at the Fort or to the encampment of my 18th century reenactors group.
Above everything, this is prepping (see how I masterfully brought it back to prepping? Go me!). I now know without a doubt that I can cook for a large group with nothing more than my two hands and fire. Nothing can stop me now! Oh, and everyone is looking forward to next year!
Yes, I’m a day late. I unloaded the truck Sunday, fell down, went boom. Yesterday was a lot of cleaning and recovery. So we’re a day late.
This weekend, I had the most amazing time cooking an 18th century supper for about 40 or so reenactors. I had a blast, even though it was a ton of work. We started cooking at about 9:30am, and rang the dinner bell at just after 6pm. By 8pm, I was in bed, in the dark, half asleep. LOL… But what a day! Everyone loved the food, and I made both a 13 lb turkey and an 8 lb ham, both of which were stripped like locusts in a wheat field. LOL… There were plenty of successes, and a couple of partial failures, but overall I did well. People enjoyed it, and I’ve been asked if I’m willing to repeat it next year (spoiler alert: I am!). Of the side dishes I presented, though, Roots a la Creme was probably the group favorite. It just tasted GOOD. So here is the version I made:
Ingredients:
4 large carrots
4 medium parsnips
1 stick of butter/margarine
1 tbsp fresh parsley, minced
3 small scallions
1 clove of garlic
1 shallot about one inch round
A small pinch of ground cloves
1/4 tsp dried basil
1 tbsp butter
1 tbsp or so of flour for thickening
1/4 tsp salt
1 tsp ground pepper
1 cup cashew yogurt OR sour cream OR heavy whipping cream
1 tsp white vinegar
vegetable broth, if needed to thin it out a bit.
Peel your carrots and parsnips and cut them in large slices. Boil them until you can stick a fork in them easily (usually 15 to 20 minutes). Drain and transfer them to a stew pan. Add the butter, parsley, scallions, garlic, shallots, cloves and basil. Over a medium heat stir well to blend the butter and seasonings with the roots.
Add flour, salt pepper and broth. Boil quickly, stirring as you do, until it thickens to a sauce. Remove from heat and reduce your heat to medium. Add the yogurt to the roots. Stir over medium heat until well blended and smooth. Take care not to boil or scorch this. If your sauce breaks, take a few tablespoons out, add a bit of white vinegar to it, and whisk well. Slowly add that back to the sauce, and it should fix it. You can add broth if it’s too thick.
I love tomato soup. I love roasted tomato soup and plain tomato soup. I love it thick and thin, and with a variety of toppings and additions. This is my newest version of tomato soup and I’ve fallen in love with it.
Preheat oven to 350°F. On a baking sheet, toss bread, oil, oregano, garlic powder, and a large pinch of salt. Spread in an even layer. Bake the croutons, shaking the pan halfway through, until golden and crispy, 15 to 18 minutes.
In a large pot over medium heat, bring the oil up to temperature. Add in the onion and cook, stirring until softened, about 8 minutes. Add the garlic and continue to cook, stirring, until fragrant, about 1 minute more. Add in the tomato paste and cook, stirring, until the onions are coated and the paste slightly darkens, about 2 minutes.
Stir in the tomatoes, broth, and 1 cup of beans until combined. Add oregano and red pepper flakes; season with salt and black pepper. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 20 minutes.
Remove the pot from the heat and carefully puree with an immersion blender until smooth. Alternatively, transfer soup to a standard blender and blend, stopping to allow steam to escape very carefully every 10 seconds, until smooth. Return the soup to medium-low heat. Add in the spinach, Parmesan, cream, and remaining beans. Bring to a simmer and cook, stirring occasionally, until spinach is wilted and cheese is melted and incorporated, about 10 minutes more.
Divide the soup among bowls. Top with croutons and more Parmesan.
Notes:
To make this vegan, use vegetable broth. Add most of the beans to the soup and blend them in, and only add a few unblended ones for mouth feel at the end. Cannellini beans make the soup much more creamy feeling. Instead of a half cup of heavy cream, sub in a half to a cup of Forager plain unsweetened yogurt. This will give the creaminess the soup demands, without watering it down or having to resort to using a roux to thicken it (undesirable with this type of soup). Instead of actual Parmesan, use one of the vegan options such as Violife brand.
This tastes incredible when served with grilled cheese (or vegan grilled “cheeze”) sandwiches!
With the arrival of cooler weather, soups are definitely back on my go-to list of meals. I love soup, because I can have All The Flavors without all the damn calories. When it comes to soups and stews, a little goes a long way. Roast veggie soup is one of those “make it with what you have” recipes. There’s no one right way to make it, and pretty much anything you put in will make it yummy! This is my version of Roast Vegetable Soup.
Ingredients:
1 sweet potato, peeled and cubed
peppers (mix of whatever colors/heats you like), large diced
1 large carrot, peeled and coined
1 red onion, large diced
2 large or several smaller tomatoes, whole
1 head garlic, most of the paper peeled away and the top cut off
1 to 2 cups of any combination of the following: cauliflower, kale, leeks, red skinned potato, celery, parsnips, turnip, chard, or whatever else you like
salt and pepper to taste
1/2 tsp to 2 tsp each: cumin, thyme, oregano, paprika, marjoram, and rubbed sage
4 to 6 cups vegetable, chicken, or beef stock
1 can white beans, well rinsed
Preheat your oven to 400°F. Cover a large baking tray (lipped) with some parchment paper, then add in the potato, peppers, carrot, tomatoes, garlic, and other vegetables. Drizzle it all with olive oil, and sprinkle the vegetables with the spices. Toss it all together using your hands. Roast in the oven for 10 minutes, then flip all the vegetables over and roast for another 10 minutes. Add in any onions and/or leeks, stir well to cover them with the oil and spices, and continue to roast for a further 10 to 15 minutes, until the vegetables are tender and slightly caramelized. Remove them from the oven.
Set aside a small selection of the vegetables to add whole to the soup. Remove the tomato skins (they should simply slip off) and squeeze the garlic out of its skin. Add the tomatoes, garlic, and any vegetables you don’t want whole to a large soup pot and add in the stock. Bring the soup to a boil, then lower the heat and simmer for about five minutes. Turn off the heat, and blend the soup with an immersion blender. If you don’t have one, you can add it a bit at a time to a regular blender or food processor, but be careful because it will be hot.
Add in the reserved vegetables and the white beans, and bring to a simmer for 15 minutes to a half hour, to allow the flavors to meld. If you like dairy items, adding in a few pieces of parmesan rind at this point will make this a much more earthy, rich soup.
Serve in warm bowls topped with a drizzle of good olive oil, a drizzle of balsamic vinegar, and a sprig of fresh thyme or some croutons.
When I was younger and still living at home, my father would take me out once in a while for dinner. Mom didn’t really cook, and we often had take-out, but dad and I had a special bond at that time. We always went for something mom didn’t like. Something garlicky, or with big sausages, or meat that wasn’t “standard” (ie mom ate beef, chicken, pork, and turkey, and not much else). There was a Greek place he’d take me to once in a long while, and there, I learned to love souvlaki. It’s easy to make, delicious, and relatively healthy (depending on how you make it).
Ingredients for lamb souvlaki:
1.5 to 2 lbs lamb shoulder, boneless, cubed
1 medium red onion, cut in half circles
olive oil (for drizzling)
juice of one lemon
souvlaki seasoning: oregano, thyme, and rosemary, garlic, paprika, cumin
salt and pepper to taste
Your lamb should be boneless, though technically you could rub a whole shoulder with the bone in and cook it that way. Trust me and get boneless butterflied leg of lamb. It’s expensive, and entirely worth it. Aldi has it for a reasonable amount. Your cubes should be about an inch across, and all close to the same size so they cook right.
You can buy Aldi brand or other brand souvlaki seasoning, and just sub it in for the dried herbs mentioned above. You want to be heavy handed, which is why I didn’t put amounts in. For 1.5 lbs of lamb, I use about a quarter cup of spice, and I mix all of the souvlaki seasonings mentioned above “about equally.” Salt and pepper I add at the end, and I tend to go lighter (the mixes may have salt and pepper in them, so check before adding those). You want to dump the seasoning on the cubed lamb and slivered half circles of red onion, add in a drizzle of the olive oil and the lemon juice, then get in with both hands and squish it around. Coat everything fairly evenly, but not so thickly that it’s like sawdust. Cover with plastic wrap and stick your meat in the fridge for a minimum of 1 hour, and a maximum of 8.
Make yourself some tzatziki while the meat is marinating.
