I’ve been loving the lentil chili dishes, but ingestion of legumes does come with a cost:
lentil chili stew
spicy yummy good for you
but my tummy hurts
I’m inadvertently holding off on cooking up chili con carne. Weird. Sometimes we are unintentionally vegan. One more vegan chili is in the offing. We must not use lentils again (at least for awhile), as my system isn’t habituated to them. As a consequence, there are some strange fermentation-induced rumblings in my abdomen.
Cucumbers harken memories of summer and glorious picnics.
Daydreaming, morning sun
6C thinly sliced cucumbers (about 2 large)
1¼ C sliced onion
3 cloves garlic, minced
1 C cider vinegar
1 T chili powder
1 t paprika
1 t celery salt
1) Place sliced cukes, onion, and garlic in a large plastic storage container.
2) Mix remaining ingredients in a glass measure.
3) Microwave on high 3 minutes.
4) Stir to get the last of the sugar into solution.
5) Pour over sliced vegetables.
6) Store overnight in the refrigerator.
We served with homemade sushi and mac and cheese. Talk about East meets West. The chili pickles were tasty, with a chili tone percolating under a pronounced acidic bite. When I die, I’d like to be pickled in brine.
The ITP also liked the pickles. The next incarnation of this recipe will be more uppity, as it will feature horseradish and cayenne. Giddyup.