Szechuan Green Beans

Ingredients:
Green Beans
1 Shallot
2 cloves garlic
Hot chile paste (Huy Fong Chili garlic paste)
Grapeseed oil
Sesame Oil
Soy Sauce

Heat grapeseed oil (or another oil with a high smoke point) in a wok on high. Sautee the green beans until they are cooked but still firm (about 5 minutes) stir frequently. Set beans aside. Lower the heat to medium, add the sesame oil, garlic and shallot and sautee one minute. Add the chile paste and mix. Return the beans to the wok, stiring to coat with the shallot mixture. Add soy sauce to taste.

Mouth of Hell Chili

Mouth of Hell Chili

Saute, drain off fat:
4lbs. ground beef
3 green peppers, diced
6 stalks of celery, diced
4 onions, chopped

10 cloves garlic, chopped

Add the following and let simmer to cook down:

1 can diced green chilies
4-6 15 oz cans diced tomatoes
1-2 15 oz cans tomato sauce
1 can tomato paste (optional)
1 12 oz. can beer
4-6 Tbs Chili powder
4 Tbs salt
4 Tbs Black pepper
1-2 tsp brown sugar
2 tsp. ground cumin
2 tsp. paprika
2-10 Jalapeno peppers (deseeded and chopped), depending on desired spice level
cayenne/hot sauce to taste

Use beer, water or tomato juice to thin down if necessary

Beans: Either add canned black/kidney beans, or cook dried ones.
Wash and pick out 2 cups kidney beans. Soak beans to soften overnight or as
per package directions. Then simmer in enough water to completely cover
until they are cooked. Add to chili.

Cauliflower Soup with Toasted Garlic

 

Ingredients
3 cloves garlic, sliced
Cauliflower, 1 head chopped
Broth, 5 cups
Thyme, 1 tbsp
Salt, 1 tsp
Pepper, 1 tsp
Cayenne 

Cook 3 sliced garlic gloves in 2 tbsp olive oil in a large pot over medium, stirring until golden (2-3 mins). Remove and reserve garlic. Add 1 small head of chopped cauliflower and 5 cups broth, 1 tbsp thyme leaves, salt and pepper, simmer until tender (15-20 min). Puree in a blender. Add cayenne, salt and pepper to taste. Top with garlic and a drizzle of olive oil and additional thyme

Chopped Salad

Chopped Salad Recipe

Romaine Lettuce (6 large leaves)
Bell Pepper (1)
Chickpeas (1 15 oz can, rinsed and drained)
8 olives
4 papadew peppers
4 artichoke hearts
1/4 red onion
Cherry Tomatoes (1 cup)
Salami (1/8 lb)
Provolone (1/8 lb)

For Dressing:
Olive Oil (1/4 cup)
Red Wine Vinegar (1/8 cup)
Lemon Juice (half a lemon)
Garlic (1 clove crushed)
Oregano (1 tsp)
Salt (1 tsp)
Pepper (1 tsp)
Dijon Mustard (1 tsp)


Chop all ingredients except the chickpeas into bite size pieces and combine. Combine the ingredients for the dressing and whisk together. Pour dressing to taste and toss. Makes 4 servings.

Note: Most grocery stores have some sort of olive bar where you can get the papadews and artichoke hearts.