Meatless Monday is a global movement, a way of life. It’s not a campaign to turn everyone in the world vegetarian or vegan; in fact, many involved are meat-lovers. Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?
The dog days of summer will inevitably call for cooling salads and chilled soups. But before those evenings of endless humidity hit, consider a make-ahead meal that merges the best of two seasons. Rachael’s zucchini chili revamps the quintessential winter dish to use summer’s best (and most abundant) bounty. Chopped zucchini gets a spicy kick from cumin, coriander and poblano peppers. Deglaze the pan with beer, then serve the light vegetarian stew over spinach-cilantro rice or as a standalone bowl topped with crushed tortillas.
Continue Reading Meatless Monday: Zucchini Chili
In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.
My very first batch of white turkey chili involved tossing a bunch of ingredients into a pot and praying for the best. Much to my surprise, my family was scraping the bottom of the pot within an hour (and not because I didn’t make enough!). Now, leftover-turkey chili is as much a part of our Thanksgiving tradition as the holiday meal itself.
One of the things I love most about this recipe is that it never turns out exactly the same. If I’m feeling particularly lazy, I’ll swap canned chiles for fresh, and sometimes — if I want to get adventurous — I’ll toss in a few “exotic” peppers from the nearby Mexican market. This plan can backfire, however, if you don’t know what you’re doing (I didn’t), so make sure you sample the peppers before it’s too late. (Thankfully, a few cups of cooked white rice salvaged the pot and silenced the alarms, not to mention it tasted amazing.)
Play around with ingredient quantities and flavors to make it your own. Hominy and even white potatoes make tasty additions to this soup. I prefer my turkey chili to be thick and creamier than most. Some recipes call for adding cornmeal or pureeing some of the beans with an immersion blender, but I find that a basic roux with some milk (or heavy cream) does the trick.
The best thing about this dish, and chili in general, is that it just keeps getting better as the days go by. I suggest making it early in the morning, then turning off the range and letting it be. Now sit back, relax and savor your new day-after-Thanksgiving tradition.
Continue Reading Leftover White Turkey Chili
Aside from being painfully chic – what with its “winter white” moniker and all – this recipe is a particularly sentimental one for me as it’s one of the first things my now husband made for me when we first started dating.
You see we both went to culinary school – met there in fact – but he took the road less kitchen-y in favor of other aptitudes (basically, he’s a fantastic marketer and a terrible cook [his words not mine]). Keeping a few culinary tricks up his sleeve, though, he loves making chili and, being that we started dating mid-winter, this recipe has always been a big ol’ seasonal heart-warmer for me.
We call it a white chili because there’s very little tomato in it, but the addition of cumin, beer, tons of beans and a topper of creamy avocado keep it just as satisfying as a traditional red chili. It’s a nice change to help wean you off from the football season barrage.
And take it from a culinary school grad who (claims that he) can’t cook. This recipe is super flexible, welcoming into the pot whatever vegetables you have in the house, and is delicious with the addition of a chopped up sweet potato or chipotle in adobo.
Just make sure to serve it in something chic to keep the momentum going for me, would you please?
Continue Reading Dinner Rush! Winter White Turkey Chili
Just in time for game day, we’re sharing recipes for a great-for-groups food: chili. While chili tastes delicious served straight from the pot with your favorite fixings, you can also use it to smother some of your other favorite foods including Fritos, hot dogs and tortilla chips. So think outside a bowl of chili and try these creative options.
1. Baggy Nachos (pictured above)
For a party-ready hand-held treat, open a bag of corn chips and stuff with a chorizo and bean chili. Garnish with cheddar, sour cream, jalapenos and scallions.
Continue Reading Comfort Feast: Chili, Outside the Bowl
We here at Cooking Channel love a good party. But throwing a memorable event requires more than just gathering some food and drink. We show you how with just five main “ingredients” (including recipes, big-impact decorating ideas and easy DIY elements) you can throw a party that feels like it has a cohesive theme — minimal work required.
There’s nothing like getting a group together for a game-watching party — the entertainment’s a no-brainer, the food is hassle-free and the guests arrive ready to have a good time. This year, I hosted a big-game party for a group of fellow fans, and after a bit of planning, the day came together in a way that was both stylish and sporty. The food centered around a build-your-own-chili bar with details in our home-team colors, and in addition to the game playing on a big screen, I set out some fun activities and more than enough beer.
To throw your own football game-day party, you’ll need five essential ingredients:
Continue Reading Party in Five: Football Game-Day Party
5 Hot Links We’re Loving:
- Forget those microwaveable packets; we love Joy the Baker’s brown sugar roasted fig oatmeal.
- Obama vs. Romney Cook-off: Barack’s chili or Mitt’s favorite meatloaf cakes? Diets in Review provides culinary insight for your political consideration.
- For chocolate cake, skip the flour and coat the pan with cocoa powder instead. Los Angeles Times reveals that it’s not only practical, it tastes better too.
- Speaking of chocolate cake, Whisks and Whimsy makes a rich chocolate cake that is completely irresistible.
- Craving comfort food? Try Farm + Field’s fried chicken and buttermilk biscuits with jalapeno honey.
Deep-fried and served with fresh fixin’s, fish tacos are a fave amongst surfers and southern Californians.
To celebrate this year of the Olympics and a presidential election, Cooking Channel asked fans what dishes represent their states and then worked with our kitchens to create original recipes for each of the 50 states. (Read all about the project here.) Each state has its own unique food scene, but we couldn’t help but notice some trends across the map from coast to coast.
Though we discovered interesting recipes from all Across the Country, a few states’ dishes in particular caught my attention. It looks like I need to book a flight to visit the states that specialize in my favorite cuisine: Mexican.
From the great state of California comes one of my all-time favorites, Fish Tacos (pictured above). Whether you like them deep-fried and crispy or refreshingly topped with nothing but lime juice, these Southern California staples will turn your kitchen table into a taqueria.
A burrito was once accidentally dropped in the fryer (or so the tale goes), and the crispy, meat-filled chimichanga was born.
From the border state of Arizona comes a fried favorite: Pork Chimichangas. It’s basically a burrito that was dropped in the fryer — what could possibly be bad about that? Top it with some sour cream, pico de gallo and guacamole and you’re set for a deliciously crunchy dinner.
Continue Reading Trends Across the Country: Much Mexican Food
Every cook believes he personally makes “the best” chili. That same cook may spend years perfecting a complex spice mixture or uncovering the ultimate secret ingredient. I applaud him for his efforts. And I will eat his chili with much enthusiasm and great satisfaction.
But let me tell you a little secret: I’ve never met a chili I didn’t like. From my mom’s ground beef version (seasoned with a store-bought spice pouch) to the famous “bowl o’ red” I enjoyed in Texas, I’ll take them all. Heck, I’ll even take the chili from Wendy’s, as long as it smothers a warm baked potato. Honestly I’ve never understood the snobbery this simple dish seems to carry. I mean, come on, it’s just a hearty bowl of comfort food meant to warm your bones on a brisk day. Even better if it’s made with love!
When it comes to my own “perfect” chili, however, I do have some personal preferences I seem to adhere to.
Continue Reading Beef and Andouille Chili
When football kicked off last month, the tail-end of grilling season made hotdogs and burgers a staple of any game-day menu. But then temperatures dropped, grills were left to hibernate, and tailgating foods took a turn for heartier, fall-appropriate fare. Rather than mourn the end of warmer days, look on the bright side: chili is back on the tailgating menu, and it’s here to stay.
Coveted nation-wide, the hearty stew has been known to stir up quite the controversy. You’ve got your meat purists and your bean backers, the folks that throw in every spice known to man and those that prefer as few ingredients as possible. Some add chocolate, while others like a dash of cinnamon. And everyone thinks their recipe is the best.
Apropos this week’s match-up between the Houston Texans and Tennessee Titans, we’re teaming up with the National Football League to offer up two rival chili recipes — one from Tennessee, and the other straight out of the lone star state. Taking sides is always tough, but choosing a chili? It’s going to be a nail-biter.
Continue Reading Fantasy Foodball: Tennessee Chili vs. Texas Chili