Welcome to Margie's Musings
Welcome to my BLOG! I write about whatever I want, mostly food and random stories I'm trying to write. I hope you enjoy it. In loving kindness....
Tired of holiday meals? Is it cold outside? Try some chili! How many ways can a person make chili - millions. I like chili. I grew up with tomato based chili and I like it best. While married I grew to enjoy various vegetarian versions. Craig seems to only like New Mexico style green chili. He asked me once: How come you never make chili? Me: You don't like tomato based veggie chili. Craig: Sure I do. I like any chili. Me: OK. I'll start making chili. If you want green chili you have to make it. Craig: OK. Long story short, I made the chili in this post. He said it was not mushy enough, too thin, too hot, not green and so on. I tried reminding him that he claimed to like all chili. He looked puzzled. This recipe reminds me of a Mexican mole. I loved it! It is vegetarian. It is vegan if you leave off the yogurt and cheese. Adapted from a recipe in Sunset Magazine.
I got an Instant Pot for Christmas. Mostly to see what all the hype is about and whether it would make my life as a person with a disability easier. I got a 3 quart version since it is just me and Craig. It was easy to use, buttons made sense and I did not fear for my life, except the first time I did a quick release of the steam. Cleaning it is not much worse than cleaning my rice cooker. Although my rice cooker's inner pot is easier to clean. All the recipes in the world seem to be for 6 quart versions, so math was involved. Using it was was easier for some recipes, especially beans. They cooked fast and came out creamy and fabulous. But other recipes, like steel cut oats - not really, took about the same amount of time as my rice cooker and the cleanup seemed harder and the taste was not any better.
I love a good farmers market. My love affair with them started way back in the 90's when I lived in the San Francisco Bay Area. The first one I went to was in Berkeley. Over the years I sampled many, including in El Cerrito, Richmond, San Rafael, Oakland, San Diego, Sacramento and of course San Francisco. Each one has its own charm. For example the one in San Rafael was held next to a building designed by Frank Lloyd Wright, in Richmond there were live chickens and ducks for sale and Berkeley had fresh butter beans late in the summer.
This is a fast week night meal. And it is delicious and vegan if you leave off the yogurt. I like to serve it with the cabbage cilantro slaw and brown basmati rice. When I had lots of fresh figs, I made a fig chutney that goes well with the curry. If you haven't made any chutney lately, a good quality grocery store brand works fine. Last time I made this, I didn't have any garbanzo beans and used white kidney beans instead. I actually liked it a little better, the beans were softer and creamier.
