Before I start talking about chili, I want to wish you all a Happy New Year.  I can’t believe that Fickle Feast will be six months old in a couple weeks.  You have made it all a lot of fun (and it still makes me ridiculously happy every time someone leaves a comment).  Thanks for cooking with me!

As for the chili, it’s based on a recipe I scribbled down at some point and gave the rather awkward name of “Improvised Chili.” I don’t remember the circumstances which produced it, but apparently something had filled my refrigerator with an excess of ground meat.  We make all kinds of chili chez Fickle Feast, from a fancy-pants chicken version napped in molé to your basic hamburger ‘n kidney bean 1970’s housewife special. I like them all. This version is on the basic end of the spectrum, but the kick from the chorizo gives it a bit of a personality boost.

As written, this chili is somewhat spicy.  If you prefer it mild, cut back on the red pepper flakes and choose a chili powder that provides only gentle heat.  You can always add more at the end.

Chorizo Chili
Serves 6-8

2 T canola oil
2 cloves garlic, minced
1 medium onion, chopped
1/2 lb ground turkey
3/4 lb ground pork
1/4 lb Mexican chorizo (bulk, or removed from casings if links)
3 T chili powder (ancho, chipotle or a spice mix)
1-2 tsp cumin
1 tsp red pepper flakes
1 15-oz can diced tomatoes
1 15-oz can can crushed tomatoes
1 15-oz can kidney beans, drained and rinsed
1 15-oz can black beans, drained and rinsed
salt to taste
Topping suggestions: vegan sour cream, avocado slices, guacamole or tortilla chips.

Heat a large, deep skillet or Dutch oven over medium heat. Add canola oil and sauté garlic and onions until softened.  Remove from pan and set aside. 

Raise heat to medium-high and add turkey, pork and chorizo, crumbling and mixing the meat as it cooks.  Once the meat is browned, check the amount of fat in the pan.  Drain if there’s a lot, but it’s fine to leave the fat in the pan if there’s just a bit.  Add chili powder, cumin and pepper flakes, mix thoroughly and sauté a minute more. 

Return garlic and onions to pan, then add tomatoes and beans. Cover, reduce heat, and simmer for about 30 minutes, stirring occasionally.  Check seasoning, adjust to your liking, and add salt to taste.

Serve over rice or gluten-free pasta.  Top with any of the suggestions above, or your favorite chili garnish.

Menu Monday gets a little reflective this time and looks back at last week too. No year-end soul-searching, I just missed posting last Monday and wanted to include our Christmas feast!

Menu Monday 12/28/09

Christmas Breakfast
Sweet Potato Latkes with Applesauce and Vegan Sour Cream
(Vegetarian Times, Jan 2010)
Chicken and Apple Sausage
Caramelized Delicata Squash Muffins

Christmas Snacks
Mango Pomegranate Guacamole with Tortilla Chips
White Bean Hummus with Crackers, Raw Veggies and Chips

Christmas Dinner
Roast Turkey
Gluten-Free Gravy
Roasted Green Beans and Cashews
Bacon Smashed Potatoes
Cranberry Sauce
Apple Pie

Chickpea Tacos

Smothered Pork Chops with Mushrooms
Hashed Brussels Sprouts with Lemon

Chorizo Chili
Rice

Celery Root Risotto and Pesto
Green Salad

Peanut Curry with Sweet Potato & Collard Greens

This is a riff on my Coconut Chai Breakfast Cake.  In that recipe, tea provides moisture and flavor; here it’s coffee.  Like the Mocha Granola, it was inspired by samples of Starbuck’s Via instant coffee.  While the Via makes it a snap to prepare the coffee, any cup of fresh or even leftover java will do.

This is a fairly sweet cake.  I’ve been eating it for breakfast, but the chocolate chips and lush texture make it dessert-worthy too.

Cup of Coffee Cake

1 packet Starbucks Via instant coffee
1 C boiling water
1/3 C quinoa flakes
1/2 C sorghum flour
1/2 C corn flour
1/2 C tapioca starch
1/2 C almond flour
1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp freshly grated nutmeg (1/4 tsp if using nutmeg from a jar)
3/4 C brown sugar
1/2 C applesauce
1/4 C canola or safflower oil
1 T vinegar
1/2 tsp almond extract
1 tsp vanilla extract
1/2 C dairy-free chocolate chips

Combine Via instant coffee with 1 C boiling water and set aside. Alternatively, brew some coffee, reserve 1 C for the cake and enjoy sipping the rest while you bake.

Preheat oven to 350 degrees F. Grease an 8-inch square baking pan.

Combine the dry ingredients (quinoa flakes through brown sugar) in a medium-sized mixing bowl. Add the prepared coffee, applesauce, oil, vinegar, and extracts. Mix well, then stir in chocolate chips.  Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a tester inserted into the center of the cake comes out clean.

Let cake cool in pan for 5 -10 minutes, then loosen edges with knife and invert to remove cake from pan.  Cool on a rack.  Cake is best after it’s had time to cool and “set” a bit.

It’s been so cold that all I want to cook is soup, stew or chili.  In the interests of having one meal this week that didn’t revolve around hot liquid, I added the Turkish Chicken, a recipe I stumbled on when searching for a substitute for hot paprika.  I’m a little worried because I just made the marinade for the chicken and realized that the plain coconut milk yogurt I’m using in place of dairy yogurt is slightly sweetened.   Cross your fingers for me that the result doesn’t end up closer to Turkish Delight than Turkish Chicken.

Menu Monday 12/14/09

Turkish Chicken Thighs
Roasted Spiced Potatoes
Spinach

Smoked Sausage Jambalaya

Spicy Sun-Dried Tomato Soup with White Beans & Swiss Chard
(Vegetarian Times, January 2010)

Mocha Granola

A few months ago, Starbucks offered me samples of their Via instant coffee.  Now despite working in a building which has three Starbucks (yes, you read that correctly, three), I don’t actually drink their coffee very often.  At home we favor Stumptown or Tony’s, brewed in a French press.  If I’m going out, I’ll choose Aster Coffee Lounge in my own neighborhood or Monorail Espresso if downtown.

I was intrigued by the idea of baking with Via though.  The first thing I worked up was an easy granola.  I figured it would be perfect for mornings where it was just too much work to pour a bowl of cereal and make coffee. I usually prefer unsweetened versions of non-dairy “milks” but sweetened hemp milk or almond milk is is a nice complement to the dusky coffee flavor of this granola.  My dairy-eating husband likes it with vanilla yogurt.

Mocha Granola

2 C gluten-free rolled oats
1/2 C chopped almonds or roasted peanuts
2 T raw or granulated sugar
1 packet Starbucks Via instant coffee
1/4 tsp salt
2 T vegetable oil
3 T honey or agave syrup
1/3 C small dairy-free dark chocolate chips (Whole Foods Dark Chocolate Mini Chunks are perfect size)
1/3 C raisins

Preheat the oven to 300°F.

In a large bowl, stir together the oats, almonds or peanuts, sugar, dry instant coffee and salt.

Pour the vegetable oil and honey or agave over the dry ingredients, and stir to combine well.

Spread the mixture evenly on a rimmed baking sheet. Bake for 25-30  minutes until the oats are golden brown.  Stir 2-3 times while baking to ensure even browning.  When it’s done, remove the pan from the oven, stir granola well and allow to cool completely.

When cool, mix in the chocolate chips and raisins.  Store in an airtight container or plastic bag.