For those of you who loved our first recipe, Chili Con Carne, here is an invention by Urso Branco, me. It is Chili Sem Carne or Chili without Meat. Vegetarians will love this!
Have you ever started to make your favourite dish and then realized you had not bought the major ingredient? Just imagine you were going to make Chili Con Carne and you had no carne and the stores were all closed.
What do you do? Abandon the recipe? NO! Just make the same recipe but without the carne.
The creating is done exactly the same as our recipe for Chili Con Carne . . just leave out the carne.
In this recipe you can add whatever vegetable you like.
Cut up the onions in small pieces and put them in the pan.
Peel and chop the tomatoes and put in the pan with the onions.
For extra flavour, add a chopped green pepper.
Mix them all in the pan.
Add the Club House chili dust or substitute your own mix of spices.
Add kidney beans or beans of your choice.
Add Black Pepper, or Chili Pepper to taste.
Cook for 1 hour to blend all the tastes.
Hints for serving Chili Sem Carne!
You can boil potatoes with or without the skins and pour the Chili Sem Carne over them,
Put a bowl of Pasta on the table with the Chili SEm Carne served in a bowl.
Pour the Chili Sem Carne over the Pasta.
You can use mashed potatoes instead of whole potatoes.
If you have lots of liquid you can use toast to sop up the liquid or pour Chili Sem Carne over the toast.
You can do the same with plain white or brown bread and cover it with Chili Sem Carne.
Whichever serving method you use it will be absolutely delicious. I have eaten Chili Sem Carne using all these serving styles.
Of course you serve Chili Con Carne exactly the same ways!
Enjoy!!!
Photos by Urso Branco
Sunday, March 15, 2009
Chili Sem Carne
Saturday, March 14, 2009
Abacaxi! Abacaxi! Abacaxi!
This is not a Canadian Brasilian Recipe but it is so delicious I had to show it to you.
A vendor drives around town with a truckload of Abacaxi (Pineapple) for sale at R$2 each.
He has a ten minute recorded message that talks non stop about his Abacaxi! Abacaxi! Abacaxi! Doce! Doce! Doce! Sweet! Sweet! Sweet! Pineapple.
We see him about once a month and always buy five to appease my sweet tooth. These ones are still a little green but they will be perfect in a couple days or so.
One guy drives the truck while two guys run the street giving samples to people.
This guy was too shy to show his face but he will gladly let you have a free sample.
The truck is loaded with 1000 abacaxi.
We bought five and brought them home.
This is how a Canadian prepares abacaxi. He lets his Brasilian wife do the work!!!
First she cuts off the top.
Then she cuts off the bottom!
Then she slices off the sides!
The delicious treasure is exposed!
Almost done!
She discards the outer peel and slices the inside lengthways.
She cuts all the sides and leaves the hard core. I like to eat the hard core so there is no waste.
She cuts the abacaxi into smaller pieces and puts them in her serving pan!
As a final step . . .The Canadian EATS THEM. Mmmmmmmmmmmmm!
Photos by Urso Branco
