It's Going to be a Chili Winter!

Fawn Friday is my hero! My food hero! It's one thing to be a former professional chef, but with her combined expertise as a personal trainer (RKC), her food approach is one that recognizes the importance of health. In the 3 days, of the best vacation of my life lol, I learned so much, which I came home and applied, that I feel as if my cooking and food adventures are just beginning. 2008 is going to be incredible.

So with that said, the first huge change in my kitchen, and my cooking, has been what Fawn shared with me as her favorite kitchen tool....the pressure cooker! I love it! I forced myself to learn, by doing, and now I can't stop! I look for new things to cook in it, and use it up to 4 times a week, sometimes twice in a day! But more on that another time.

The most recent idea she gave me however is Chili. I don't think I've ever made chili before. Probably beause you can buy canned chili inexpensively, and I personally didn't eat it (my boys did, and that includes Mark!) because it's too thick and salty (canned), but when she mentioned making it, I had to try myself. I asked her for a simple list of ingredients, and based on that, I went into my kitchen and threw my first pot together!

I came up with what I call my "Rainbow Chili", because my ingredients were so colorful. I had, basically, most of the ingedients she suggested.....the most important ones being, chilis, chili powder,beans! The rest of the ingredients I threw in, because that's what I had in the kitchen! (the picture above is what I already had in my fridge and pantry. I especially loved Fawn suggestion of yam)

veggies, onion/celery/yellow & red bell/poblano/jalapeno/habanero/kale & stems/sweet potato/carrot/garlic canned tomatoes/tomato paste

beans, black/pinto/white (because I didn't have enough of one kind)

spices, chili powder/chipolte powder/cumin/oregano/thyme/fennel

ground pork

Here it is before covering it and cooking under pressure for 25 min. I served it over, what else but, rainbow chard (topped with stems), before deciding to then add another 1/2 c. chicken stock turning it into "Rainbow Chili Soup w/chard"

I'm making my third pot tomorrow before I go into work, but this time I'll try a green chili w/white beans, based on a ingredient list for chili verde. The most imortant part of cooking is learning the basic methods and techniques...the rest can be decided by what you have on hand.

This is what I love about chili,

the "guys" love it!
endless flavor possibilities, it is, after all, just veggies, beans (or not) and meat (or not)!
done in the pressure cooker, fast
easily doubles and freezes, if it lasts that long!
made with fresh and organic ingredients....nutritious!

My next food post will include my Rainbow Cabbage Salad I made to go with!

Thanks Fawn, you rock!

Here's Fawn Friday at the Farmers Market, one of the places she took me during my stay with her and Aaron, buying sunchokes....and what's that in the background? Chilis???