Nibbles of Tidbits, a Food Blog

I made this Poblano, Pasilla, Anaheim, Tomatillo, Red & Green Jalapeno Chili Chili by roasting the Peppers and Tomatillos in the oven, then peeling and chopping all to be combined with seared Beef Cubes.

This Chili was improvised, but happily turned out great with the addition of Crushed Tomatoes, Tomato Paste, Water, pressed Garlic, Chili Powder, Cumin, Garbanzo Beans, Kidney Beans and Black Beans, fresh chopped Cilantro, Salt and Pepper (Black & Cheyenne).  All was simmered covered on the stove for about 2 1/2 Hours, until the Beef would fall apart.

As usual with Chili, this Chili Chili got better as the days went on.  It became more tasty and spicy.  Measurements aren’t needed when you prepare it based on desired taste and consistency.

Manischewitz Matzo Ball Mix is a good start to a satisfying Matzo Ball Soup.  The Matzo Balls couldn’t be easier to make and they’ve got a nice flavor to them.  I prefer to use my own Stock/Broth if made and on hand, if not I’ve been using Wolfgang Puck’s Free Range Roasted Chicken Stock lately — It’s pretty good.  And sometimes I’ll boil a few onions with a canned/boxed Stock to add more flavor.

To make the Matzo Balls, you’ll just stir Eggs and Oil into the Matzo Ball Mix, set mixture aside in the fridge for 15 minutes, then shape it into small balls and drop all into hot Stock/Broth, cover and simmer for about 20 minutes — And that’s it.  This time I added Broccoli and Cauliflower.

MORE INFO about the Matzo Ball Mix I usually use:
http://www.manischewitz.com/products/sides_mixes/mixes.php

FYI – Pete Schweddy didn’t make these.  He makes Balls for NPR’s Delicious Dish, as you’ll see HERE:
http://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls

Since I had a bunch of washed, fresh cut/peeled Celery leftover from a Vegetable Platter, I made this impromptu Cream of Celery Soup.  Homemade is way better than any canned version.  Sorry there’s no measurements here, but YOU CAN DO IT — Be generous with the Onion, Herb and Garlic for optimum taste.

Sauté chopped Onion and Celery with S & P in Olive Oil until almost caramelized, then add minced Garlic, fresh Thyme Leaves and cook a couple minutes longer.  Add enough Chicken Stock/Broth to cover all ingredients and simmer for about 15 minutes.  Remove from heat, cool and purée in a blender. 

Return the puréed mixture to a saucepan, reheat and add a little Cream, not much, none is really needed if that’s preferred.  And to nicely combine the flavors, add fresh Lemon Juice and S & P to taste at the end.  It’s a quick, easy, much better than canned copycat Cream of Celery Soup if in need, or due to an abundance of Celery.

Another Mystery Shop at The Cheesecake Factory.  It appears the company really cares about customer satisfaction.  That’s a very good thing.  This lunch visit I had Renee’s Special.  I’m not sure who Renee is, but the Baked Potato Soup was amazing.  I’ll go back just for it.  The Cheesecake Factory possibly offers the most menu items I’ve ever seen.  I could eat there every day for a month!  I’d bet that all would be good too.  Renee’s Special includes the choice of two Sandwiches and comes all together with Soup of the Day and a Salad.  It’s a good combination for some, but there’s too many other options to get it again.

Related Links:

http://www.ineedtext.com/FoodBlog/?p=1304

http://www.ineedtext.com/FoodBlog/?p=1185

http://www.thecheesecakefactory.com/default.asp

After my Christmas Party this year I ended up with leftovers from two generous Vegetable Platters.  I love having washed pre-cut vegetables on hand.  They’re a great snack, but you can only eat so many Celery and Carrot sticks with Ranch Dip.  Since I had so many, I tried a few recipes.  Before that I did eat the Red, Yellow and (most) Green Peppers, and there were no Cucumbers after the party — I made a few dishes with the remaining Cherry Tomatoes, Celery, Carrots, Broccoli, Bell Peppers and Sugar Snap Peas.

White Bean & Celery Soup – This may not look like much, but it’s good.  The recipe (linked below) is a combination of Celery, Onion, Garlic, Cannellini Beans, Vegetable Stock and S & P.  I substituted Chicken Stock and added some fresh squeezed Lemon Juice at the end, plus Scallions on top.  It hit the spot after that.  http://www.opensourcefood.com/people/netwalker/recipes/white-bean-and-celery-soup

Creamy Vegetable Soup – I roasted Broccoli, Carrots, Bell Peppers and Sugar Snap Peas in the oven.  After all were a little charred, I removed the vegetables from the oven and added hot Chicken Stock.  I mixed some Milk with a little Cornstarch and poured it in, then brought all to a quick boil, simmered a bit and served this Soup within a short time.  It was easy and flavorful.

 Baked Cherry Tomatoes – I stumbled across this recipe (linked below) which seemed easy and a little different.  I had all ingredients, Cherry Tomatoes, Garlic, Chives, Lemon Juice, Olive Oil and S & P.  I followed the recipe exactly, but next time I might add less Lemon Juice, or add the Peel/Rind instead.  I’ve found that the Rind imparts a Lemon flavor without making a dish too tart.  Or Lemon Juice added at the end is sometimes best.  http://www.globalgourmet.com/food/egg/egg0896/cherryto.html

Roasted Carrots – I roasted Carrots in the oven with a little Olive Oil and Salt.  I ate several, then mashed the rest and incorporated them into an easy Carrot Souffle recipe.  It didn’t turn out like I hoped, mostly because I didn’t have all ingredients.  I tried to improvise, but the final was too dense, not fluffy and light how I want.

Cafeteria Carrot Souffle – Here’s the wannabe Souffle photo and recipe (linked below).  I mickey-moused this one, but you might want to give it a try.  It has potential.  After making all the above, I’m down to a small bag of Cherry Tomatoes, Carrots and Broccoli.  Any suggestions?  http://allrecipes.com/Recipe/Cafeteria-Carrot-Souffle/Detail.aspx

I stumbled onto this blog http://www.deliciousasianfood.com/ and learned that its writer was running a contest.  What fun!  He’s offering a $100 prize too.  Who can’t use that these days?  The challenge is to make one of his recipes and post about it on your blog — Then votes will be collected on his blog.  PLEASE vote for me, Entry #17. 🙂

Thanks for the cool challenge.  I decided to make the Egg Flower Minced Pork Soup, because it has very few ingredients and I’ve never added a minced (ground) meat to a Soup before.  I’ve been excited to make it all week, but finally got the chance up against the Malaysian timezone.  Good thing I picked a relatively easy recipe.

Yum!  It was better than expected.  I did it.  I put the Onions in first, then lowered the temperature to a simmer and added the Pork, Eggs and Green Onions.  It was pretty flavorful.  I will definitely make it again.  Thank you Delicious Asian Food.

PLEASE VOTE for ME – Entry #17 directly below.  Voting is open until 09/09/08 (Malaysian Time).  http://www.deliciousasianfood.com/ 

UPDATE: The Contest is over.  I unfortunately didn’t win, but had fun competing.  THANK YOU to those who voted for me.  I appreciate it.

Contest Information: http://www.deliciousasianfood.com/2008/08/21/100-up-for-grabs/

Delicious Asian Food’s recipe and original post:
http://www.deliciousasianfood.com/2007/05/08/egg-flower-minced-pork-soup/

Here’s ingredient-by-ingredient instructions and pictures to an easy Beef Bourguignon.  I’m happy to say that this one turned out great.  The meat was perfectly tender and the broth was flavorful. 

To make the same, heat Olive Oil and Bacon Grease in a dutch oven, S & P some Beef cubes/chunks and quickly sear until all sides are brown, then remove and set aside.  

Peel and chop Onion, Carrots and Potatoes.

Saute the Onion for about 5 minutes, then add the Carrots and Potatoes to brown.  When sufficiently brown, add minced Garlic and cook another minute — Then add Beef Stock and a generous amount of Red Wine.  And return the seared Beef to the pot.

Add Mushrooms, Thyme, a Bay Leaf and peeled chopped Tomatoes.  Cover and bake in the oven at 325° for 2 hours.  Stir once every 30 minutes or so.

After a couple hours all will be tender and tasty.  And most of the time it’s even better the next day.  See the notes and link below for more information.

NOTE 1:  Other vegetables can be substituted in this recipe.  My preference in BB is Parsnips, Carrots and Mushrooms, but use what’s on hand when I really want something.

NOTE 2:  To make a larger portion, simply increase the ingredients proportionally.

NOTE 3:  Use Top Round, Bottom Round, Chuck, or similar stewing meat that’s on sale.  It’ll be tender in this dish.

Related Link:

Beef Bourgignon – http://en.wikipedia.org/wiki/Beef_Bourguignon