The best friend of the itty bitty city kitchen is the one pot meal.
Only pot to make room for on the limited counter space.
And more importantly, only one pot to wash.
This is especially important after a long day at work. It’s even more important on hockey night.
Two nights ago, the Rangers thwarted the Bruins plans for a sweep, winning game 4 in the series in overtime 4-3. The series stands at 3-1. Bruins win, they’re in. Rangers win, they force a game 6 and hold onto Stanley Cup hopes.
This is going to be an intense game. You’re not going to want to have to wash stacks of dishes.
It’s supposed to be summer. It’s supposed to be time for seafood and burgers and freshness.
But, like I said before, in New York it’s 53 degrees with 23 mph winds.
Dinner calls for something that will warm us up. And be easy to eat during the game.
But after a long, cold winter of soups and stews and potatoes and roasts, I needed something different.
I am so ready for summer, and summer makes me think of Mexican.
Peppers, black beans, avocados, spicy chorizo, a crisp refreshing Corona.
How to take those flavors and make an easy to eat meal (tacos are too messy for hockey-watching on the couch) that will chase away the chill in the air.
This is my Mexican chili
You will need:
- 1 bell pepper (any color is fine. I used green because those looked the best at the store)
- 1/2 a yellow onion
- 2 portabella mushrooms
- 2 cans black bean
- 1 can red kidney beans
- 1 can diced tomatos
- 1 can corn
- olive oil
- chorizo (note if you want to make this vegetarian leave out chorizo and add in some taco seasoning instead)
Drizzle olive oil in the pan. I like to use my aluminum pot here.
Add the chopped onion and pepper and cook until soft.
Chop the chorizo and add to the pepper and onion.
Let cook so the chorizo flavors the oil and the peppers and onion.
Add the cleaned and chopped portabella.
When the mushrooms are cooked down, pour in the can of diced tomatoes.
Stir and let come to a bubble.
Wash and drain the beans and drain the corn. When the tomato juices bubble, add the beans and the corn to the pot.
Stir. Cover. Let all the flavors come together.
Serve in bowls and add toppings as you wish.
Some ideas are taco cheese, monterey jack cheese, salsa, my avocado yogurt sauce (see here ) or even some crushed tortilla chips.
Or, even better, try this little drink concoction.
Panache. (Also called a Shandy.)
This is a fantastic summer cocktail.
You just need any light beer and limonade.
Limonade is a French soda. It’s like a carbonated lemonade.
Going with the Mexican food thing, we used Corona.
Pour the beer into a frosty glass and add some limonade – roughly 2 parts beer to one part limonade. If you want it more citrusy, you can go one to one.
Chili. Chips. Panache.
Oh. And the game. Don’t forget to turn that on.
Let’s go Rangers!