Browsing Tag

Chilies

Vegan

Sweet Potato Peanut Soup

April 24, 2020

We tried a gardening experiment last summer, growing as many varieties of peppers as we could, enjoying their bright freshness through the summer, and then drying them to spice up soups and chili pots through the rest of the year. This vegan sweet potato peanut soup makes wonderful use of them, adding kick to the velvety richness of the potage. I include roasted carrots in the recipe, sliced into rounds and mixed in at the end, adding nice vegetal flavor and a bit of texture to the soup. Right before serving, squeeze in juice of three fresh limes. Spoon soup into bowls over hot long-grain rice,  and garnish with ground peanut, multi-colored carrot bits and snipped fresh chives. This is also very good with fresh cilantro.

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American Classics

Texas-style Chili Mac

March 18, 2020

The first time my parents drove to the tiny Texas town where I would spend my early childhood, Dad got lost. He found a filling station and asked the attendant where Riesel was — pronouncing the placename “Rye-zel.” The man blinked at dad for a few moments and then, eyes wide with belated recognition, said, “Ohhhh! you mean REEEEE-zel!”  drawing out the eeeeeeeee’s in an impossibly wide-mouthed drawl. And so it was, we moved back to Texas. Mom had grown up in Houston and coached collegiate basketball in Texarkana. Then she made a serendipituous wide swoop North to coach at the University of North Dakota, where she met Dad, a South-side Chicago native, at the beginning of his vicarage in the frozen North. After a few winters there, Mom was very glad to get back to the Lone Star State. My brother and I benefited from the remoteness–and the heat. We ran around nearly naked for two years, in, and out, and all around the old wooden farm-house, with it’s big rooms, tall windows, and banana trees out back, where we used to sit on the porch steps and eat huge slices of Texas watermelon : ) And my mom’s cooking. Continue Reading…