Can’t we have Halloween on Saturday night every year??!?!?! My black cat costume attempt wasn’t very ambitious I know. As the night wore on, and my makeup wore off, I resembled more just an OC dumbass too stupid to put her makeup on properly. Most neighbors assumed I just didn’t dress up again.
I always make chili on Halloween. This is the first year though that HH and I are non-meat eaters. It made for many pre-spookfest go rounds; after which both of us are so sick of chili I’m glad we only have it once a year. After much error I came up with the following recipe which taste best made days in advance (just sayin.)
1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 tablespoons dried basil
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 15- to 16-ounce cans kidney beans, drained, 1/2 cup liquid reserved
1 15-to 16-ounce can black beans, drained
1 16-ounce can tomato sauce with basil and garlic
1 bottle dark beer (negro modelo is what i used)
Chopped fresh cilantro
Grated Monterey Jack cheese
Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, basil, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, beer and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Like I said best made days in advance. Makes about 4 portions.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
I also made what could be the EASIEST salad EVER. I got it from Sunset’s November issue, and it’s perfect for this time of year. The sweet of the pears and maple syrup with the sharp mustard and frisee’ is delicious!! I would also use arugula, but we had some friends who aren’t arugula fans (still evaluating this friendship for that fact alone.) I like using the Asian Pears, and not just because I’m half Japanese (although…….it’s the least you can do, i mean, hello? Hiroshima? Nagasaki? use an effing Japanese pear please,) but they do taste better in this salad. The recipe calls for champagne vinegar, but I didn’t have any so I used white wine vinegar. It also calls for Kosher salt; I didn’t have that either so I wore a Yarmulke while I added sea salt.
Pear Gorgonzola Salad
1/4 cup Champagne Vinegar
1/2 Cup extra-virgin olive oil
1 tbsp maple syrup
1tsp dijon mustard
1tsp kosher salt
2-3 heads frisee, trimmed and leaves separated
2 pears halved and thinly sliced
1 cup pecans toasted
3/4 c crumbled gorgonzola cheese
Whisk together first 5 ingredients. In a large serving bowl, combine lettuce, pears and pecans. Drizzle dressing over salad and toss well to coat. Sprinkle cheese on top and give another quick toss.
Happy Monday! Love, Katie