Foot and Fire

One of my instant fancy food fare is chili con carne next to sushi, of course. I said so because if we want something different from rice + viand combination which we have for the whole week, I cook something special and almost staple to our table. This time  I departed a bit and added vegemeat flakes, a dried vegetable protein. Vegemeat flakes is like ground beef in size and cheaper than the Vegemeat cutlets or the chunks in size. NEW TIPS: When sauteing, I now do not wait for the oil to get hot. I might not use oil in sauteeing in the future but use water only. We are in a month now in not using oil in frying after using an airfryer. Heated oil is not healthy, so I minimize using the same now. SPICE TIPS: Stacking up Spices is a good idea but only stack a few portions at a time. My paprika and taco seasoning are almost depleted. I use it to spice up our potato fries or fried rice. And of course, the comforting Chili con carne and its derivative. 1 C vegeme...

Chili con carne rice by Gerlie with fried banana on the side (My birthday recipe for Anne) 4 T Avocado oil 4 white onions, chopped 1 head garlic,chopped 8 pcs red tomatoes, quartered 1 kl carabeef, ground 1 pouch tomato sauce 1 pouch tomato paste 1 pouch chopped pimiento 4 pcs hotdogs, sliced 2 cups cooked white beans 2 cups cooked lentil beans 2 cups red wine Salt, taco seasonings and paprika Garnish Cream cheese or yogurt Sab-a Banana, sliced and fried In a wok, saute garlic and onions in avocado oil. Add tomatoes and simmer till tender. Add beef and let cook. Add tomato sauce and paste, pimiento, white beans, lentils and red wine. Add seasonings. Let boil. Transfer in a dutch oven and put in the oven for 40 minutes. Serve on top of rice with cheese and fried banana on the side.