This flavourful one-pot chili is easy to put together with little cleanup, leaving you more time for campfire storytelling. Once upon a time there was a mutant kidney bean ...
1 tsp (5 mL) chili powder
1 tsp (5 mL) cumin
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) garlic powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) black pepper
2 - 16 oz (475 mL) cans kidney beans, drained and rinsed
1 - 28 oz (796 mL) can unsalted diced tomatoes
1 - 5 1/2 oz (160 mL) can unsalted tomato paste
1 Tbsp (15 mL) extra-virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 medium zucchini, diced
2 cups (500 mL) whole grain baked tortilla chips, broken into pieces (optional)
Monterey Jack or Swiss cheese, grated (optional)
In small reusable container, combine chili powder, cumin, oregano, garlic powder, cinnamon, and pepper.
Drain and rinse beans; place them in separate reusable container along with canned tomatoes and tomato paste.
Heat oil in pan on camp stove or in sturdy Dutch oven on grill over campfire. Cook onion for 3 minutes, stirring often. Stir in red bell pepper and zucchini; cook 4 minutes more.
Stir in contents of spice and bean mixture containers; simmer for 10 minutes, stirring often to prevent burning.
Place chili in serving bowls and top with broken tortilla chips and cheese, if desired.
Each serving contains: 321 calories; 13 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 55 g carbohydrates; 14 g fibre; 468 mg sodium
source: "Get Fired Up", alive #346, August 2011
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.