This summer has really been a whirlwind. But with the manuscript for cookbook #2 turned in, I’ll have more time for article-writing, zine-making, and blog-writing (I hope). Here’s a few things I’ve written around the internet lately.
For the most recent edition of Cooking The Simpsons, I tackled Chief Wiggum’s insanity pepper-laden cook-off chili. While recipe testing this crazypants recipe, I kept gravitating toward my Instant Pot. I tend to do that with any soup or bean related recipe. So for those of you who are IP users, here is a classic chili recipe that works great in the all-purpose cooker. It’s not insanity pepper-level spicy, but rather has an easy, low intensity spiciness. Feel free to adjust according to your taste.
Instant Pot Chili Loosely based on Ree Drummond’s very popular chili recipe Serves 3-4
Grapeseed, canola, or vegetable oil 1 poblano pepper, split in half lengthwise and seeded 2 medium jalapeño peppers, split in half lengthwise and seeded (leave some seeds if you want it hotter, only add 1 pepper or none if you want it mild) 1 small (or ½ large) onion, diced 1 pound lean ground beef ½ bell pepper, diced 3 cloves garlic, minced 1 heaping tablespoon chili powder 1 teaspoon cumin Salt and pepper 1 8-ounce can tomato sauce 1 15-ounce can pinto beans, rinsed and drained 1 15-ounce can kidney beans, rinsed and drained
Rub the poblano and jalapeño peppers with a light coating of oil and place them on a pan. Broil, flipping halfway through, until charred on both sides. Dice once cool enough to handle.
Add a glug of oil to the Instant Pot and turn on Sauté. Once hot, add the onion and stir. Cook for a few minutes and then add the beef, bell pepper, and garlic. Break up the meat and stir until the meat is cooked through. Carefully spoon off any excess fat if needed. Add the poblano, jalapeño, chili powder and cumin and season with salt and pepper. Stir and cook one minute more. Turn off the Sauté function.
Add the tomato sauce and 1 can’s worth of water. Stir and secure the lid. Cook on high pressure for 15 minutes and carefully use a quick release.
Stir and add the beans. Cook on high pressure for 4 more minutes and use a natural release. Add more salt and pepper as needed.
For this installment of my monthly “Cooking The Simpsons” series, I tackle a whale of an ice cream cake. Check out the article to hear all about the backstory and read my detailed instructions for making what is essentially a Fudgy the Whale cake.
The layers of chocolate ice cream, fudge, chocolate cookie crumbs, vanilla ice cream, and whipped cream make this cake very nostalgic and classically delicious. But don’t stop there! Below are some other flavor combos for really mixing things up. You can use my basic instructions and simply replace the ingredients with the ones listed below. Woo hoo!
Done? Okay cool. Paul and Linda McCartney’s backwards lentil soup recipe is just fine the way it is, but a great thing about lentil soup is the many ways you can personalize it. Really mix things up, bean soup style!
I’ve provided you a list of the many ways I like to modify Paul and Linda’s recipe, some vegetarian and some definitely not (sorry Lisa). With all of these options, I can make a big pot and eat lentil soup for lunch practically all week every other week and not get bored.
Chopped up roasted or grilled eggplant
Crumbled or sliced sausage, any kind
Cubed, cooked potatoes or sweet potatoes
Shredded roasted chicken
Roasted and cubed butternut squash
Spices like cumin, smoked paprika, or curry powder