My Yiddische Nachos (for Daniel Saraga)

In its original incarnation, this was going to be a fun and frivolous post - truly Floozie-ish. A winding tale about a ridiculous but fabulous little concoction of Jewish-style nachos, using potato latkes as the base, that was inspired by my friend and blogging buddy Daniel Saraga of The Haggis and The Herring - the culinary adventures of a nice Jewish boy and his Scottish wife.

I had written on July 30 about Totchos - nachos made with tater tots. They're unbelievable, and also unbelievably good!

Dan wrote to me:

"Walking across the office it hit me: If you can make a really thin latke (thicker than a potato chip, but not too thick - maybe made with pureed potatoes), then you've got a plate of Yiddish nachos .... Dunno if I want to even attempt it - it sounds good, but it also sounds like a heart attack on a plate."

Well, I was hooked! So we bounced ideas back and forth a bit, and decided that instead of chili or refried beans we would use cholent [CHOH-lehnt] - an iconic Jewish stew that cooks slowly over a Friday night, so that Jews can return home from Saturday morning Shabbat services to a hot meal without violating prohibitions against cooking on the Sabbath. And we decided to make it a vegetarian cholent, incongruous as that notion is (since it's traditional to battle over who gets the marrow bones that are often put into it), because we determined we should respectfully honor the dietary laws and thus prohibit any mixing of meat and dairy products despite not keeping kosher ourselves. And it's just not a proper plate o' nachos without cheese, after all.

I'm not quick-witted by any means - it's a gift I admire and envy in others. When I asked Dan what this little taste treat should be called, he immediately wrote back to me: "Well, as long as we can get Mandy Patinkin to endorse them, 'My Yiddische Nachos,' of course :-)" [YID-ih-shuh]

Dan said: "Now we've talked about it enough that I might need to actually do something about it. I might wait until December, tho." I promised to get to work sorting out some details, trying to figure out how to cook the latkes to the proper consistency, how to make a good vegetarian cholent. I wanted to be ready for Chanukkah, when latkes are the mandatory food - fried in celebratory oil as they are - which would be the perfect occasion for our dish.

I left services on the first day of Rosh Hashanah, September 17, and went to the store to pick up a few things. I saw a package of soy chorizo and thought to myself that I should get some, precisely because I intended to work on Dan's inspired nacho notion after the Jewish High Holidays and knew I would need this ingredient for the cholent.

I got home from the store, turned on my computer, and was surprised to find an email from Dan's wife Meredith. I couldn't believe what I was reading - it made no sense, it wasn't possible. Tears started streaming, because what Meredith told me was such a horrific shock: her Darling Daniel, as she always called him, had died suddenly just three days earlier after making dinner for his family, which he loved to do. Sadly, the very heart attack Dan feared from this dish is what apparently took his life. He was only 37.

Meredith wrote that Dan had considered me a friend, which I feel was truly an honor; he was a good, good man, a great guy, smart, funny, with a heart that shone even through a computer screen. He left behind two very young sons - Jacob just learned to ride a bike this past summer, and their Jeremy isn't yet 2 - with a third baby, affectionately known as "J3," on the way. And he left behind Meredith, whom he cherished and who adored him in return. Even though Dan and I never met in the real world so that I could see his face light up when talking about them - we had bonded in cyberspace over food and Judaism - his love for his family was abundantly clear in everything he wrote.

And so, what should have been a silly post about devising a plate of Jewish-style nachos - as two friends bantered back-and-forth from Toronto to Ann Arbor over the nitpickiest, yet critical, details - has instead turned into a bittersweet tribute to my friend Daniel Saraga, without whom this recipe would not exist. He devised the idea and named it; and his combined respect for tradition, love of food, multi-cultural worldview, creativity, and distinct playfulness and humor all shine through in this delicious mishmash.

I debated whether to make these with a Moroccan influence (Daniel's heritage - he teased me when I used my traditional tea glasses to serve peanut butter pudding!) or a Mexican-ish one; instead, I decided to focus on the "Yiddische" aspect, leaning towards Eastern Europe. Dan and I had considered the difficulty of choosing a cheese, but never settled upon anything in particular.

So I am immensely grateful to Simone of Morgan and York, a lovely shop offering exceptional wines and gourmet foods, who took on my quandry and recommended a wonderful Cheddar. She gave me two choices that would honor the ban against mixing meat and dairy products (cheeses without animal rennet), and also a wide variety of others that I could use in further experimenting for my own supremely treyf ([TRAYF] = non-kosher) purposes, such as adding brisket to the cholent before topping it with cheese. (She also provided a personal tasting session for my Jeremy and me, which was so fantastic!) I also offer thanks to Eric the Cheesemonger at The Produce Station, another fabulous specialty food and wine market, who suggested Comté ([kohm-TAY] - a Swiss-like cheese) for its exceptional melting qualities. Together, the cheeses offer the ooey-gooey factor coupled with an "oomph" of flavor.

It makes me so, so sad that I didn't get to share the final concoction with Dan, that he didn't get to try it or share it with Meredith and the boys; I would have waited anxiously, after sending him the instructions, to read his report back about who looked askance, who dove right in, how many days the house smelled after frying all the latkes ... :) I smile as I contemplate it, and as I write this remembrance of my friend.

But he won't be writing to me, won't be making me laugh with his comments, won't be sharing this last stretch of the Yiddische Nachos adventure with me. And I realize that this loss for me so greatly and inconceivably pales by comparison to knowing that Dan won't watch his boys grow up, won't hold his new baby, won't grow old with Meredith.

Dan led me to this dish, and I hope he was guiding me as I prepared it. Either that, or he's shaking his head and offering up a pained, "Oy!" I hope I came close to approximating his vision.

With many, many thanks to Dan for the smiles, the laughter, the thought-provoking questions and comments, and especially for his kindness and his friendship. Never doubt my philosophy that people bond over food, even in cyberspace. The term "blogging buddy" is so woefully inadequate to describe some of the truly wonderful people I've met online, like Dan, but never had the thrill and privilege of meeting in the real world so that we could share a meal. I am so grateful for having known him.

May Dan's memory be for a blessing ....


My Yiddische Nachos

Latkes:

• 1 egg
• pinch of kosher salt
• pinch of freshly ground black pepper
• 2 tablespoons matzah meal
• 3/4 cup water
• 2 cups frozen hash browns
• oil, for frying

In a medium bowl, combine egg, salt, pepper, matzah meal, and water; add hash browns, and let rest for 5 minutes. Place into a blender and puree until just a bit of texture is left.

Heat 2 tablespoons oil at a time in a large skillet over medium-high heat. Add batter by the scant 1/4-cupful and fry for 4 minutes per side until golden brown. Remove to a plate and continue until batter is gone.


Cholent:

• 1 cup dry kidney beans
• 1 cup dry pinto beans
• 10 cups + 2 cups water
• 2 tablespoons extra-virgin olive oil
• 2 medium onions, chopped
• 2 large scallions, chopped
• 1/4 teaspoon red pepper flakes
• 1 12-ounce package Trader Joe's soy chorizo
• 1 14.5-ounce can stewed tomatoes, chopped, with their liquid
• 2 tablespoons Dijon mustard
• 2-1/2 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon lemon pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt-free seasoning
• 1/3 cup quick-cook barley
• 1 cup beer

Place the beans and the 10 cups water into a Dutch oven. Bring to a boil, and cook 10 minutes. Turn off heat, cover saucepan, and let beans soak for 2 hours or more. Drain.

Rinse the Dutch oven, then add the oil. Add onions, scallions, and red pepper flakes; cook over medium-high heat for 5 minutes, stirring frequently. Add the chorizo, tomatoes, and mustard; cook for 5 more minutes. Add the remaining ingredients and cook for 5 minutes.

Place the cholent into a crockpot, and cook on "low" for 8 hours or more.

(If you prepare just the cholent, rather than the entire dish, it's a great vegan meal.)


Nachos:

• 4 ounces grated Comté cheese
• 1-1/2 ounces grated sharp Cheddar cheese
• sour cream, for serving

Place the latkes on a microwaveable serving platter, and top with 2 cups of the cholent. Sprinkle the Comté over the top and cook in the microwave until the cheese is melted. Sprinkle the Cheddar over the top without heating it. (Cheddar has a tendency to separate, so Simone recommended doing this to preserve its integrity.) Serve immediately with sour cream, a traditional accompaniment to both nachos and latkes.

Serves 4.

Red Chorizo Chili and an Invitation

Come join the frivolity at the Ann Arbor Civic Theatre's annual Chili Cook-Off! It's being held on Sunday, February 12 from 12-3 p.m. at the Corner Brewery in Ypsilanti. They're looking for more participants, and now is the time to sign up if you'd like to be a competitor.

This is one of the best events I go to, with lots of food, fun, festivity, a bit of foolishness ... and beer! Chili and beer - what else do you need on a cold winter afternoon?

So register to bring a large pot of your very best chili, as well as some festive decor for your table (I used mardi gras beads strung with rubber chickens last year), and compete with the best chili artisans we have to offer in this area.

Come show off for the judges ... 'cause I'm one of them!

Show me what you've got! Vegetarian chili with lots of vegetables? Chili made with beans or without - the never-ending debate? Chili made with chicken or pork? Chili that will sear my lipstick off? Chili that's thick enough to eat off a corn chip? Chili with a secret ingredient? C'mon - bring it!

If you'd like to get registered as a contestant, email Suzi at manager@a2ct.org. She's wonderful - she'll offer you a hearty welcome and send you all the information you need.

If you're not up for the challenge of competing but want to attend, mingle and schmooze, you're more than welcome. You can come to the cook-off and buy samples to support the cause, but there's no need to make reservations for that part. Just be sure you put it on your calendar now, so you don't forget.

The Cook-Off is loud and it's lots of fun - go email Suzi and get registered!

And in the meantime, here's a great recipe to warm you on a cold evening and inspire your own visions of award-winning chili. Jeremy thinks it's the best chili I've ever made; good thing I'm judging this year and not competing with this entry, huh?


Red Chorizo Chili

1/4 pound fresh chorizo
3/4 pound ground beef
1 small yellow pepper, chopped
1 small red onion, chopped
1 small yellow onion, chopped
2 large green onions, chopped
1/2 cup corn kernels
1/4 teaspoon red pepper flakes
2 teaspoons chili powder
1-1/2 teaspoons cumin seed
1 tablespoon kosher salt
3 ounces tomato paste
6 ounces chili sauce
1 14.5-ounce can diced tomatoes with chilies
generous splashes cayenne pepper sauce
1/2 cup beer
miscellaneous accompaniments (sour cream, cheese, corn chips, etc.)

In a large saucepan, brown the chorizo and ground beef over medium heat; drain, then return to saucepan. Add yellow pepper, all 3 types of onions, corn, red pepper flakes, chili powder, cumin seed and salt; cook for 10 minutes, stirring occasionally. Stir in the tomato paste. Add the remaining ingredients, bring to a boil, then cover and turn heat down to medium-low; cook for 20 minutes.

The chili is great served immediately, but - of course! - even better if you can wait a day or so to let the flavors blend.

Serves 4-6.

Brussels Sprouts with Chorizo

I happen to be one of those odd people who like Brussels sprouts. I may be gauging things incorrectly, because I know so very few others who will eat them, but it seems I'm in a distinct minority.

I'd say that this was okay, leaving all the more for me. But c'mon! They taste good, they're nutritious, and they're so easy to prepare. They're even cute - little baby cabbages that they appear to be (since they belong to the same family).

But if you need a bit more than just butter and salt on the Brussels sprouts to entice you to eat them, then here's a dish that might lure you in.

Simply boil the sprouts to prep them a bit, then saute them with some good spicy chorizo. I happened to still have some toasted pumpkin seeds loitering in my kitchen after Hallowe'en, so I sprinkled a few of them over everything for a bit of extra flavor. The dish is fine without them, but they certainly enhance it.

If you usually dislike Brussels sprouts, or know of others who do, then try this recipe - you may just find you can't resist them anymore!


Brussels Sprouts with Chorizo

8 ounces Brussels sprouts
1 ounce bulk chorizo (pork or soy)
3/4 teaspoon kosher salt
1/4 cup toasted pumpkin seeds, finely chopped

Fill a medium saucepan with water and bring to a boil; add the Brussels sprouts and cook for 10 minutes, then drain. Slice them in half vertically, through the stem end.

In a large skillet, cook the chorizo over medium heat for 5 minutes, breaking it up as you cook it. Add the Brussels sprouts and the salt; cook for 10 more minutes, stirring occasionally, until the vegetables are tender and the sausage is well-browned. Sprinkle with the pumpkin seeds.

Serves 2-4 as either a light entree or a side dish.

Harvest Stew

I love my crockpots! I only have two now - Mama Bear and Baby Bear, as I call them. I gave the enormous Papa Bear one away to someone in need. But the ones I have left are perfect for making dinner and for keeping dips warm, respectively.

It takes almost no effort to put together the ingredients when using a crockpot, and then to let your dinner simmer away - without the need for monitoring - so that it can be ready for your return home after a long day.

This stew is a perfect way to eat something warm and nutritious on a chilly Fall day while also celebrating the bounty of the harvest; it's a stellar example of seasonal cuisine, featuring pumpkin, sweet potato and apple cider.

This hearty dish is vegan - yes, vegan! - if you use the soy chorizo noted in the recipe; carnivores are welcome to substitute a spicier treyf ([TRAYF] = not kosher) pork variety of the sausage, though.

Either way, it's a great meal to come home to. The house smells amazing, and your dinner will warm your soul.

Harvest Stew

2 tablespoons oil
1 12-ounce package Trader Joe's soy chorizo
1 large yellow onion, chopped
3 large garlic cloves, minced
1/4 teaspoon red pepper flakes
1 tablespoon kosher salt
1 teaspoon seasoned salt
1 cup corn
1 15-ounce can pureed pumpkin
1 sweet potato, peeled, cut into 3/4" dice
1 15-ounce hot chili beans, undrained
1 teaspoon chili powder
2 teaspoons coriander
1 tablespoon cumin seed
1 cup Uncle Ben's Whole Grain Brown and Wild Rice Medley
1 32-ounce container Imagine creamy sweet potato soup
1/2 cup apple cider
generous splashes of cayenne pepper sauce

Heat the oil in a medium skillet over medium heat; add the chorizo and saute for 5 minutes; place in a 6-8 quart crockpot.

In the same skillet, saute the onion, garlic, red pepper flakes, salt and seasoned salt until the vegetables are softened; add to the crockpot.

Add the corn to the same skillet and cook for 2-3 minutes, stirring occasionally, until it is lightly toasted and some of the kernels are golden; add to the crockpot.

Add the remaining ingredients to the crockpot. Cook on "low" for at least 8-10 hours, and serve hot.

Makes 10-12 servings.

It's Not Green Eggs and Ham, It's Green Sausage!

What is that in the photo, filling that taco with such a vibrant hue??? Why, it's green sausage, purchased at my new favorite place on Earth, Dos Hermanos Market near my summer sublet apartment!!!

Is this just about the coolest food item you've ever seen???

When I meandered into the market awhile ago and found it in the meat case, I simply had to have some. At just over $3/pound it's an incredible deal, even if it doesn't look particularly appetizing (colossal understatement!) before being cooked and transformed into the crucial ingredient for my tacos.

There were loud fans and music playing overhead, so it was difficult to talk to the man behind the meat counter; thus I don't have much information about the sausage, but I was feeling adventurous and so I bought it anyway. Suffice it to say I learned that this is handmade pork sausage, its vivid color coming from green salsa.

I recently made soft tacos with some lovely sauteed peppers, some pan-toasted corn, and -- of course! -- my green sausage. Or, let's give it a better Latin flair: Green Sausage = Salchicha Verde!

The salchicha verde isn't spicy at all, providing only the tiniest twinge of tingle at the end of my meal; if you like hotter food, you'd need to toss some potent salsa into this mix.

But it is still immensely flavorful; there is clearly a taste of cilantro, and a hint of sourness from the acidity of the salsa. This was a perfect contrast to the sweetness of the red and yellow peppers, as well as to the richness of the sour cream.

Dos Hermanos has an amazing array of spices, hot sauces, cheeses, traditional breads such as conchas (round loaves of a sweet bread with a swirled pattern on top), cactus leaves and plantains, spicy snacks, and even piñatas for sale. (And oh, you should smell the tantalizing aroma when you open the bread cabinet!!!) They even fry up their own pork rinds, which Jeremy and his dad adored when they were offered samples. (I'll eat pork, but not the fried skin ... ick. Jeremy thinks I'm a hypocrite 'cause my favorite part of the chicken is the skin! But I think I've been repulsed by the stench of the grocery store variety and can't get past it.)

Here are some photos:






Truly, a girl could have way too much fun shopping here!!!

But on to the tacos!

Interestingly, the sausage didn't brown; I probably cooked it for longer than was necessary, thinking that it would eventually. It was also fairly soft, rather than firming up as breakfast sausage patties do.

I tossed some frozen corn into a pan and cooked it just until it was starting to toast a bit and turn golden, and I grated a lovely Monterey Jack cheese (though a Pepper Jack could also work very well). I sauteed red, yellow and orange peppers with a sliced red onion in just a splash of salsa, as colorful contrasts to my attention-getting sausage.

Then I put it all together on corn tortillas and feasted ... truly! The meal was an absolute seduction of all my senses, from the colors to the aromas to the textures and tastes.

To each his or her own when it comes to putting these together; so there's no recipe "per se," but rather merely visual instructions.

It's too bad that those of you who are spread around the world can't just drop in on Dos Hermanos one evening and pick up some of this salchicha verde. All I can do is torment you by telling you how exceptional it was ... though maybe that's enough enticement for some of you to come visit me, huh???

Do come visit -- it'd be fun! And we'll go eating and grocery shopping throughout Southeast Michigan ... starting at Dos Hermanos, of course!







Dos Hermanos Market
412 W. Michigan Avenue, Ypsilanti
734-487-8802

Chorizo and Couscous Stuffed Peppers

I developed a craving for stuffed peppers recently, and spent several days envisioning how I would make them. I've rarely eaten them, as most people make them with the green peppers that I consider to be an abomination -- they're much too strong and bitter. But I love the pretty colored red, yellow and orange varieties, and was determined to bake them up with something stuffed into their middles.

Woman on a mission that I always am to use up leftovers, I put my last bit of Trader Joe's soy chorizo towards this purpose, but needed more ingredients to make a proper filling. Onions and garlic, of course -- those were obvious, as saute partners with the "soy-sage," as Jeremy calls the soy "sausage." The trimmings from cutting the tops off the peppers would also be a given.

But what would the carbohydrate, the substance of the dish, be? I had brown rice on hand, but that seemed plain. So I used some of the whole wheat Israeli couscous that had been loitering in the pantry, waiting for a reason to justify its existence.

Israel couscous is much larger than the standard Moroccan couscous; it looks like it should be used as ammunition for a bb gun. I would pre-cook it, and then it would become even more tender when baked with all those vegetables.

And so, last Saturday afternoon, this is precisely what I did -- I chopped (including slicing my finger, which Tom expertly cared for by sealing the flap with Krazy Glue before bandaging me) and I stirred and I sauteed. Tom then took over filling the peppers and grating the cheese, before I wounded myself further. We watched baseball -- first the end of the Yankees win over the Red Sox, then the beginning of the Tigers loss to the Royals -- as the apartment filled with the fabulous aroma of spice and peppers and browning cheese.

The peppers were tender but not mushy once they'd finished baking, and -- as you can see -- were picture perfect: bright, festive, colorful, and enticing.

This is an easy recipe to make with either regular chorizo or with soy-sage, and I truly cannot recommend it highly enough. I'll use my uninjured hand to pat myself on the back for having this work out perfectly on the very first try ... :)



Chorizo and Couscous Stuffed Peppers

3/4 cup water
pinch of salt
1/2 teaspoon cumin
1/2 cup whole wheat Israeli couscous
1 tablespoon oil
6 ounces soy chorizo
1 tablespoon minced garlic
1 cup chopped onions, both red and white
4 peppers, tops removed and chopped, seeded
1-1/2 cups shredded Monterey Jack cheese

Preheat oven to 350F.

Bring water, salt and cumin to a boil in a medium saucepan. Add couscous, cover, and turn heat down to "low." Cook for 10 minutes, then turn off heat and let couscous rest for 10 minutes.

In a large skillet, heat the oil over medium-high heat. Add the chorizo, garlic, onions and the chopped peppers; saute until the vegetables are translucent.


Stir the couscous into the vegetable mixture.

Place the peppers into an 8"x8" baking dish.


Divide the couscous mixture among them, cover with foil, and bake for 30 minutes.

Remove the foil, divide the cheese over the tops of the peppers, and bake for 20 more minutes.



Serve hot. Serves 4 generously.

Lenten Friday: Vegetarian Sloppy Joes

For as long as I've known her, one of my co-workers -- who's a vegetarian -- has told me how much she misses Sloppy Joes. Burgers she doesn't care about; Thanksgiving turkey she has no use for. But she misses Sloppy Joes.

So I have considered the options in trying to see if I could create an edible version for her using ground beef-like substances. Dehydrated texturized vegetable protein ... bleah. Crumbled tofu ... retch. Nothing seemed even remotely edible.

That is, until the day that I found the soy chorizo at Trader Joe's. I've used it in chili, and I've sprinkled it on nachos; it's got the meaty consistency, good flavor and color ... it was the perfect choice for my attempt at Sloppy Joes.

But I wanted to stretch it out a bit, not use only the chorizo; so I combined that with a package of the Morningstar Farms vegetarian "crumbles" and then set to cooking.

I couldn't find my usual recipe for Sloppy Joes, but knew it involved chili sauce and mustard ... I kinda winged it from there, relying upon some of the flavor from the chorizo, too, and not wanting too many ingredients competing and perhaps not playing well with each other.

I cooked everything up one evening, and the house smelled amazing!!! I wanted all of those soy products to absorb as much flavor from the sauce as possible, so I packed it all up and let it sit in the refrigerator overnight.

Then I served the Sloppy Joes for dinner the next day.

And I must say -- with or without mustard, with or without pickles, with or without onions, with or without the chips and cole slaw on the side -- this was an excellent meal! A little bit barbecue-y, a hint of spice, lots of flavor. If anyone who ate them hadn't already known these were meatless, I'm pretty sure no one would have guessed from either the taste or the consistency.

So, the ultimate test: does my friend like the Sloppy Joes??? I don't know -- they've been so popular around here with Tom, Jeremy and me that I'm going to have to make another batch for her to try!

Vegetarian Sloppy Joes

12 ounces Trader Joe's soy chorizo
1 12-ounce package Morningstar Farms vegetable crumbles
1 small red onion, chopped
1 12-ounce bottle chili sauce
2 tablespoons Dijon mustard
1 tablespoon soy sauce
1/2 teaspoon salt
1/4 teaspoon pepper
buns, for serving

Place the chorizo and the vegetable crumbles into a large skillet; cook over medium-high heat for 5 minutes, stirring frequently. Add the onion and cook until the onion is translucent.


Combine the chili sauce, mustard, soy sauce, salt and pepper; pour over the chorizo mixture and cook, stirring frequently, for 5 minutes. Refrigerate overnight for the flavors to blend, then reheat and serve on toasted buns.

Serves 8.

Lenten Friday: Chili for a Chilly Day

Chili is something I usually make with beef, though recently I made a batch with chicken for a cook-off. But I wanted to see if I could make a good -- no, a really good -- vegetarian version, one I would actually want to make again.

This was rather a daunting task, I have to admit; vegetarian chili doesn't have a particularly stellar reputation. Lots of beans, some lentils ... these are the standard ingredients. But I wanted something to replicate the heartiness of the meat ... hmmmm. Good thing I live very close to Trader Joe's, which not only has the infamous Two-Buck Chuck wine, but also a two-buck soy chorizo, too!


Now since this was an experiment, I was only hoping to find the pseudo-soy stuff to be edible; anything more would have vastly exceeded my expectations. And yet, it looked meat-like! It smelled good! It had some, if not quite enough, zing! I cooked it up, and then proceeded to add the rest of my ingredients.

And ya know what??? It was a great chili! I've gotta say, it really was. Jeremy -- my consummate carnivore -- actually liked it and asked for more ... wow. I've eaten it straight, with sour cream, used it as a dip for corn chips, plopped some guacamole on top ... no matter what, it's good. I'm quite pleased with myself!

So my hope -- not a promise, but I'll at least make a good effort at it -- is that this chili is the first in a series of vegetarian posts for Fridays during Lent, when Catholics are forbidden to eat meat.

Because so many people resort to fish as a meat substitute, a lot of folks think that eating fish is required -- uh uh. Meat is forbidden, but you can eat anything else. And I'm here to try to liven up the menu a bit, and steer everyone clear of the ubiquitous fish sticks served with macaroni and cheese.

Enjoy!

Vegetarian Chili

1 12-ounce package soy chorizo (from Trader Joe's)
4 scallions, chopped
1 small onion, chopped
1/2 teaspoon red pepper flakes
1 15-ounce can tomato sauce
generous splashes of Tabasco
1 16-ounce container fresh salsa
1 tablespoon chili powder
2 teaspoons salt
3 cups pre-soaked or canned beans
1 cup corn
1 cup vegetable stock

In a large saucepan, cook the crumbled chorizo over medium heat. Add the scallions and onion and red pepper flakes; saute until the onion is translucent.

Add the tomato sauce, Tabasco, salsa, chili powder and salt; bring to a boil over high heat, then lower the heat back to medium. Add the beans, corn, and vegetable stock; cook, stirring occasionally, for 1 hour.

Chili, of course, is best if left for a day or so for the flavors to develop.

Serve with sour cream, cheese, corn chips, guacamole ... whatever strikes your fancy!