8 minute read
Tidewater Kitchen - Warm Dishes for Chili Weather: Pamela Meredith
mance, I was in complete awe. Argerich commanded that concert like she could play it in her sleep. She played the entirety with such ease, barely looking at the keyboard for the most part. The riveting energy of the hall and the audience is something I still remember to this day.”
Sterling: “I recently had the honor of performing Tchaikovsky’s ‘Rococo Variations’ with the LA Philharmonic at the Hollywood Bowl during the Tchaikovsky Spectacular, one of their most popular events of the year. This stunning amphitheater is a truly unique concert venue, as it not only seats upwards of 17,000, but also features a variety of music from artists such as Stephen Marley, Billie Eilish, and classical musicians such as myself! The incredibly affordable tickets and informal setting of the Bowl work extraordinarily well to bring in a number of audience members that may not be frequent concertgoers. The excitement and energy of the sold-out show at such a venue were palpable with deafening silences during cadenza sections of the ‘Variations,’ as well as whistles and cheers after virtuosic riff s. It was quite spectacular to experience such spirit and exuberance from an audience, especially after so many months of performing for only microphones and cameras!”
For more information and to purchase tickets, please visit www.chesapeakemusic.org.
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Warm Dishes for Chili Weather
If your family seems to think that everyday meals could use a lift, take a look at these warming winter dishes. You’ll find each one enticing and easy. In fact, you may want to get everyone involved in preparing the evening’s main course.
One of the quickest ways to prepare a meal is to cut meat, seafood or vegetables into pieces and then cook them quickly on the stove in a bit of hot oil. Any large, deep skillet will do for cooking. Don’t crowd the pan, and keep the food moving. Prepare everything before you begin. Store the chopped ingredients in zip-lock plastic bags in the refrigerator.
Tidewater Kitchen and meat eaters will all enjoy these recipes. There are many great
I am currently making an effort meat substitutes on the market, to eat less meat and have set a goal and you can swap out the meat in to cook meatless meals several each recipe to suit the vegetarian times a week. Vegetarians, vegans in the house. That way it is a win- win for everyone! Whether made with meat or without, each recipe is warm, comforting and filling.
FAJITA-STYLE CHICKEN or MEAT SUBSTITUTE CHILI
Makes 6 serving 1 T. olive oil 2 pounds boneless, skinless chicken breast, thinly sliced diagonally, or your favorite meat substitute 2 large white onions, thinly sliced 2 large red peppers, seeded and cut into slices 1 can (15 oz.) pinto beans, drained and rinsed 2 cans (14.5 oz. each) diced tomatoes 2 T. chili powder 1 t. ground cumin 1 t. dried oregano 1 t. salt Optional: tortillas, sour cream, guacamole, shredded cheese, jalapeños Coat slow cooker with olive oil. In a large nonstick skillet, heat oil over medium-high heat. Add chicken or meat substitute and cook until lightly browned. Cook in two batches if you need to. In slow cooker bowl, layer on-
A Taste of Italy
Tidewater Kitchen 6 cloves garlic, roughly chopped 2 pounds beef brisket or add anions, peppers, cooked chicken other favorite meat substitute, cut or meat substitute and beans. into 1-inch pieces Combine tomatoes, chili powder, 2 large green bell peppers, seeded cumin, oregano and salt. Pour over and diced beans. 1 can (28 oz.) fire-roasted diced
Cover and cook on high for 3 tomatoes hours or low for 6 hours. 2 cans (8 oz. each) tomato sauce
Serve with shredded cheddar, 1/4 cup chili powder sour cream, jalapeños, guacamole and flour tortillas.
DOUBLE BEEF or MEATLESS CHILI
Makes 12 servings 2 T. olive oil 2 pounds ground beef or favorite meat substitute 2 large onions, chopped
1 T. sweet paprika 2 t. ground cumin 1-1/2 t. kosher salt 1/4 t. cayenne pepper 6 cups cooked Texmati Rice 1-1/2 cups shredded Mexican cheese blend Chopped scallions and red onion for topping
Coat slow cooker bowl with olive oil.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add ground beef or meat substitute, onions and garlic, and cook for 8 minutes, stirring occasionally. Place in a slow cooker. Add remaining olive oil and the brisket to the skillet; cook 4-5 minutes per side until it’s browned. Add to slow cooker.
Stir in green peppers, tomatoes, tomato sauce, chili powder, paprika, cumin, salt and cayenne.
Cover and cook on high for 5 hours or low for 8 hours.
Serve with rice and Mexican cheese blend. Garnish with scallions and red onion if desired
WHITE BEAN CHICKEN CHILI
Makes 6 servings 2 T. olive oil 2 pounds boneless, skinless chicken thighs or meat substitute, cut into 1-1/2-inch pieces 1 large white onion, chopped 4 cloves garlic, chopped 2 cups chicken or vegetable broth 2 yellow peppers, sliced and diced 1 jalapeño, seeded and chopped 2 t. ancho chili powder 1 t. dried oregano 1 t. ground cumin 1/2 t. kosher salt 2 cans (15 oz.) each cannellini (white) beans, drained and rinsed 1 can (15-1/4 oz.) white shoepeg corn, drained 2 T. lime juice 1/2 cup cilantro leaves Cornbread
Heat the oil in a large skillet over medium-high heat. Add chicken or meat substitute, onion and garlic. Cook 10 minutes, stirring occasionally, until lightly browned. Add to the slow cooker.
Stir in broth, peppers, jalapeño, ancho chili powder, oregano, cum-
in and salt. Mash 1 can of beans to thicken the chili and stir in with remaining can of beans and the corn.
Cover and cook on high for 3 hours or low for 5 hours.
Stir in lime juice and cilantro. Serve with cornbread.
CARIBBEAN PORK or
MEAT SUBSTITUTE and MANGO CHILI
Makes 6 servings 2 T. olive oil 2 pounds pork shoulder or meat substitute, cut into 1-1/2-inch pieces 2 cups seeded and diced plum tomatoes (about 6) 1 can (8 oz.) tomato sauce 1 T. chili powder 1 t. ground cumin 1/2 t. kosher salt 1 t. smoked paprika 1/2 t. cinnamon 1/4 t. allspice 1 can (15 0z.) black beans, drained and rinsed 1 mango, peeled and diced Lime wedges and additional diced mango, for garnish
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Tidewater Kitchen 4 cups cauliflower florets ~ half of a head 2 cups frozen corn, thawed
Heat oil in a large nonstick skil- 1 large zucchini, cut into 1-inch dice let over medium-high heat. Add 1 sweet summer squash, cut into pork and cook 10 minutes, stirring 1-inch dice occasionally, until lightly browned. 1 sweet orange pepper, seeded and Cook in two batches if necessary. cut into 1-inch dice Drain and add to slow cooker. 2 ribs celery, sliced
Stir in tomatoes, tomato sauce, 1 cup pearled barley chili powder, cumin, salt, paprika, 1 can (15 oz.) kidney beans, drained cinnamon and all-spice. and rinsed
Cover and cook on high for 5 1/2 1 package frozen chopped spinach, hours. Stir in beans and mango dur- thawed ing last 15 minutes. Garnish with 1/4 cup cilantro, chopped lime and mango. Serve with Coconut Rice. Coat bottom of slow cooker with olive oil. COCONUT RICE Add 3 cups of vegetable juice, Makes 6 servings chili powder, salt, oregano, cumin,
In a medium saucepan, combine onion and garlic. Stir in cauliflower, 2 cups rice, 1 can (13 oz.) coconut corn, zucchini, squash, sweet peper, milk, 1-1/2 cups water, 1/2 teaspoon celery and barley. sugar and 1/4 teaspoon kosher salt. Cover and cook on high for about Bring to a boil and cover. Simmer 4 hours or low for 6 hours. During over low heat 15 minutes, until liq- last 30 minutes of cooking time, stir uid is absorbed. in remaining 1 cup vegetable juice, beans and spinach. Garnish with
SPICY VEGETABLE and cilantro and serve.
BARLEY CHILI
Makes 6 servings A longtime resident of Oxford, 2 T. olive oil Pamela Meredith, formerly Den4 cups low-sodium spicy vegetable ver’s NBC Channel 9 Children’s juice Chef, has taught both adult and 2 T. chili powder children’s cooking classes on the 1-1/4 t. salt south shore of Massachusetts. 1 t. dried oregano For more of Pam’s recipes, visit 1 t. ground cumin the Story Archive tab at tidewater1 large onion, chopped times.com. 4 cloves garlic, chopped
