Beans for da Bowl? 2 hearty recipes that will also help take the chill off

marcy jiminez, mackenzie williams, lima bean festival, brownies

People come up with some amazing ideas using beans at the annual Lima Bean Festival. Marcy Jimenez and Mackenzie Willkins created brownies. (Want more bean ideas? Contact the San Dieguito Heritage Museum.) (Photo by Laura Groch)

Gray day in SoCal today, so in solidarity with our East Coast br-r-r-ethren, I think some warming foods are in order. Here are a couple of winners from the 2014 Lima Bean festival, held in September at the San Dieguito Heritage Museum in Encinitas. For the past several years, I’ve been honored to help with the judging (yes, I work cheap) of this boisterous, fun event.

Both recipes are hearty enough for chilly weather, and both would make fine additions to your Super Bowl table (you are planning more than chips and dip, right?).

BTW, if you’ve never visited the museum, or attended the festival, I can Continue reading

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A chili without tomato totality (just in time for the Super Bowl)

tomatoes

I love tomatoes, but the totality of tomato in most chilis is too much for me. Here’s a chili recipe that tones down the tomato factor. (Photo copyright Laura Groch 2015)

Super Bowl season brings up visions of other ‘super’ bowls — hearty soups, stews, chilis and gumbos that can be left in a slow cooker for dishing out at halftime and beyond.

I’m not a fan in general of most chilis, finding them way too-tomatoey, which tends to knock out most of the other flavors. But hey, that’s me. My husband, on the other hand, enjoys chili with plenty of tomatoes.

What to do to keep us both happy? Well, I recently adapted a recipe that makes Continue reading

More than one turkey in this kitchen: Some of my kitchen disasters

apple-cranberry crisp

My Thanksgiving blunder yielded a sparkling clean fridge, and this warm apple-cranberry crisp. (Photo by Laura Groch)

Being an experienced cook — even of the home variety — doesn’t guarantee perfection. Memories lapse, attention wanders, and before you know it, disaster strikes.

One lesson I learned early is not to cook when I’m angry. Many years ago, my husband and I were experimenting with what was then a new food on the American scene — tofu. I couldn’t tell you today what we were bickering about, but as we argued, we stir-fried the heck out of that poor block of soy. By the time we were finished, so was the tofu — a pulverized mess. And we had to eat it, because there was nothing else.

On another afternoon (also many years ago), Continue reading