|Some color drift due to the flash being in-op. Actual color is more red-hued.|
1 pound Great Northern Beans. Extended price: $1.59
Sweet corn stripped from two ears of corn. Extended price: $0.50
Half an onion. Extended price: $0.50
No-added-salt chicken stock, one quart. Extended price: $2.79
One small can tomato paste. Extended price $0.99
Splash of Cream Sherry. About one ounce of vinegar. Two Tablespoons of flour to thicken.
|"Dry" ingredients after browning and before adding chicken broth, tomato paste and flavorings.|
This made about two quarts of no-chili "chili". Mom and Dad will probably eat it with toast.
We will probably eat it over spaghetti, rice or cornbread and we will add more spice. Spice makes it more like flavoring and makes it go farther.
Here is my sole cooking inspiration.ReplyDelete
Tomatillo's are a very useful ingredient, far outstripping their reputation as something that just gets put in "Mexican" food. They add a nice piquant flavor and cook down to form a nice thick gravy with almost anything else. That, and the fact they will grow in a cold enough climate to make any tomato run for the greenhouse has made them a favorite to us. They also seem to be remarkably resistant to pests- the outer "tent", and the sticky coating on the fruit , seems to repel the insects. Lots of times I have found bugs living between the tent and the surface, but never actually invading the flesh.
We commonly harvest a bunch, cube them and freeze them to add to food in the winter when we are desperate for that summer taste.