Subj : Nat Vegan Food Month - 5
To   : Dave Drum
From : Ben Collver
Date : Sat Feb 15 2025 08:37:11

 Re: Nat Vegan Food Month - 5
 By: Dave Drum to Ben Collver on Sat Feb 15 2025 11:42:00

DD> Texas chauvinists will declaim proudly "There ain't no beans in Texas
DD> chilli!" Often whilst spooning more pintoes into their serving of red.

My sister introduced me to putting lentils in spaghetti, which i doubt is
a traditional Italian way to serve spaghetti, but i've taken a liking to
it.  Adds some vegetable fiber and protein to the mix.

DD> "Traditional Red Chili is defined by the International Chili Society as
DD> any kind of meat or combination of meats, cooked with red chili peppers,
DD> various spices and other ingredients, with the exception of BEANS and
DD> PASTA which are strictly forbidden. No garnish is allowed."

Makes me wonder what they are afraid of.  Are BEANS and PASTA all that good,
that it will throw a chili competition off kilter?

DD> Reference the beans scene from Blazing Saddles.  Bv)=

I remember watching that movie as a kid, and indeed your recipe title
brought it to mind.

p.s. I just re-read the echo rules and realized that I have been posting
UTF-8 encoded recipes, which is expressedly forbidden!  I will correct
that lapse in judgment.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Curry From Reunion
Categories: African, Chicken
     Yield: 4 Servings

     4 cl Garlic
     4    Whole cloves
     4 tb Peanut oil
     6    Whole chicken thighs
     2 md Onions; small mince
 1 1/2 tb Ground turmeric
     2 c  Canned whole tomatoes with
          - their juice; run through a
          - blender until almost
          - pureed
   1/2 ts Dried thyme -OR-
     1 ts Fresh thyme; if available
     1 c  Water (approximate)
          Salt and freshly ground
          - black pepper
   1/2 c  Fresh parsley; minced

 Preheat the oven to 325?F.

 Grind the garlic and cloves to a fine paste in a mortar and pestle.

 On high heat, heat the peanut oil in a heavy, non-reactive oven-proof
 skillet. Add the chicken, browning it well on both sides, about 10
 minutes or longer. Add onions and cook until transparent, another 10
 to 15 minutes, stirring constantly to prevent onions from burning.
 Toss the turmeric and the garlic over the chicken and stir in. Cook
 another 3 minutes. Add tomatoes and thyme, reduce the heat and cook
 the tomatoes until bubbling. Stir the bottom of the pan to loosen any
 browned bits.

 Add water, salt, and pepper to the skillet, bring to a boil, cover,
 and place skillet in oven. Cook about 45 minutes.

 If sauce is still a bit too liquid, remove chicken to an oven-proof
 serving dish, cover, and place in 200?F oven. Put skillet on a
 burner turned to high heat and reduce the sauce until thickened.
 Serve chicken, topped with lots of sauce and sprinkled with parsley,
 sided with fluffy white rice.

 Recipe by The Ethnic Paris Cookbook by Charlotte Puckett and Olivia
 Kiang-Snaije

 Recipe FROM: <https://gherkinstomatoes.com/2009/05/11/
 chicken-curry-from-reunion-the-country/>

MMMMM