A warm sprouted azuki chili with a few twists.
These ingredients give the mood…
I have followed the recipe of bean chili with dark chocolate and walnut, using sprouted azuki I had cooked and frozen. So it’s quick to mix and let simmer.
Sides : A home-made wheat tortilla, toasted. And stir-fried white parts of romaine salad.
Then use the tortilla as a spoon and enjoy :
Pratie oaten are very simple Irish pancakes that have a nice flavor of potato. Add beans and you have a solid Winter breakfast. A brunch for me.
Taisho kintoki mame. OK, you need time to boil them. Let’s say, you make big batches in advance like me. So you have boiled beans. And let’s say you’ve put potatoes to boil the night before. Well, that was with the stove’s timer so you won’t find a burned kitchen but boiled potatoes when you wake up.
The patties are quickly made. Mash a boiled potato, mix in oatmeal, add in a little melted lard, season with salt and pepper. Of course, you can use butter or a plant-based fat instead.
Cook on the griddle (in a pan) with the same fat.
Quick too. Mix ingredients, reheat the time you make the pratie oaten. The miso has already a “longly simmered taste”.
Add in greens (negi leeks) and serve as a thick bean soup.
Brunch is ready !
The beans simmer only a few minutes, while I shape and cook the tortillas. Then lunch is ready.
Onion, tomato, natto, garlic, cumin, coriander seed, dry and powdered chili peppers, on the stove.
I’ve mixed half corn grits, half bread flour, added a little oil, wet with hot water, mixed. Let cool 15 minutes. Then knead a little. And it can be spread.
Served with shiso leaves, a cut avocado sprinkled with yuzu citrus juice.
It cooks at the slow speed of a snail…
Because we have a weather to eat soup. As you can see, it contains pasta and many items but no lumaca (snail), only lumaca pasta (the package claims that, it should be “lumaconi” maybe).
Kabu (turnip).
Kyo-imo (kyoto potato) also called ebi-imo (shrimp potato), a kind of taro.
Kuromame black beans.
Small bits of fat pork, onion, tomato passata, garlic, chili, olive oil… then I added the pasta, some cabbage.
The creaminess comes from the addition of ground sesame.
What’s your costume for carnival ? I put a white toque and I pretend to be a chef.
And let me introduce you accordion lasagana. The idea was to fold a long lasagna instead of superposing square ones. That’s the ultimate fun comfort food.
Like this, with sauce in the folds.
A long sheet of egg pasta.
Cod fish and small spinach.
I’d added the diced fish to a chunky and cream tomato sauce.
Folded in spinach and sauce, and baked.
That’s what is like : some bits of pasta become crispy.
Raw turnip and goya as sides.
