Even though February supposedly is the precursor to spring, it is the least friendly month for the cook. Cold and damp weather can chill us to our very bone. The days are short, the growing fields bare, and even at the best of the farmers markets seasonal produce is very limited.
A “go to” menu I always rely on for entertaining or midweek family dinners is a big pot of aromatic chili accompanied by crumbly sweet corn bread and a zesty slaw. Notice that these dishes make good use of pantry items such as frozen corn, canned beans, chilies and tomatoes. Stir in leftover chicken or brisket from a Shabbat dinner and you have the perfect meal in a bowl. (I like to roast an extra chicken just for this purpose.) Or you can substitute the meat with root vegetables, such as parsnips, carrots, turnips and winter squashes, and create a vibrant vegetarian version.
Definitely better made the day before, chili is one of those stews that benefits from the make-ahead process.
Vegetarian Black Bean Chili
Serves 6
1⁄4 cup olive oil
2 cups chopped onions
1 small can diced jalapeños, drained
12⁄3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 Tbs. chili powder
2 tsp. dried oregano
11⁄2 tsp. ground cumin
1⁄2 tsp. cayenne pepper
3 15- or 16-oz. cans black beans, drained, with 1⁄2 cup liquid reserved
1 16-oz. can tomato sauce
2 cups peeled and cubed butternut squash
1 cup frozen corn kernels
chopped fresh cilantro
sour cream
grated Monterey Jack cheese
chopped green onions
Heat oil in heavy, large pot over medium-high heat. Add onions, jalapeños, bell peppers and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin and cayenne; stir 2 minutes. Mix in beans, 1⁄2 cup reserved bean
liquid and tomato sauce. Bring chili to boil, stirring occasionally.
Add squash and corn. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese and green onions separately.
Cole Slaw with Sweet and Sour
Pickle Vinaigrette
Serves 8
1 Tbs. honey
3 Tbs. rice vinegar
3 Tbs. vegetable oil
1 Tbs. chopped fresh dill weed
4 Tbs. sweet pickle relish
1⁄2 red cabbage, shredded
1⁄2 savoy or green cabbage, shredded
2 medium carrots, shredded
1 yellow or red bell pepper, cut into thin strips
salt and pepper
In a medium bowl, whisk together honey, vinegar, oil and dill. Stir in relish.
In a large bowl, combine cabbages, carrots and peppers. Toss with vinaigrette. Taste for salt and pepper.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].