That said, there is the possibility of creating a micro-rut when it comes to leftovers if you're once of those who makes a big
pot of chili then slogs through it all week in the name of ease and convenience (raising my hand over here!)
Not exact matches
I soak large
pots of various types
of beans every month or so and
then cook them — freezing for easy, quick meals when beans are required like homemade
chili.
For an easy way to make your own crispy tofu at home, simply do the following: (1) press a 14 or 16 ounce block
of extra firm tofu for at least 30 minutes to remove excess water (lay tofu on a cutting board, top with lots
of paper towels, and
then top with a heavy book or
pot); (2) chop the tofu into cubes; (3) toss tofu with 1 1/2 tablespoons
of coconut aminos (or soy sauce or tamari) along with 1 tablespoon melted coconut oil and red
chili flakes; (4) add in 1 1/2 tablespoons cornstarch and toss to coat; (5) spread tofu cubes out on a parchment paper - lined baking tray; (5) Bake at 400 degrees Farenheit for 25 minutes until crispy and golden on the outside, tossing halfway through cooking time.
Method: Heat a large
pot with a «good glug»
of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash
of wine and continue to cook When the onions are translucent, add the
chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and
then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Then just measure out about four or four and a half tablespoons
of the mix for each
pot of chili... from the recipe or dry ingredients, 3 Tbsp + 4.5 tsp = 4.5 Tbsp
The concentrated, dried mixture was
then boiled in
pots along the trail as sort
of an «instant
chili.»
None
of us bat an eyelash at the notion
of slathering peanut butter all over a slice
of bread and
then crowning it with fruit preserves, nor do we think twice about mixing
chili powder and garlic into a peanut butter base and drizzling it all over our Asian
pot stickers.
I soak large
pots of various types
of beans every month or so and
then cook them — freezing for easy, quick meals when beans are required like homemade
chili.