Monday, November 15, 2010

day#15: the brazilian blowout

today's title sounds like a beauty shop procedure gone bad, right? can you imagine someone calling into work and saying, "sorry can't come in today, i got a case of the brazilian blowout". sorry, i have a 14 year old boy that lives in my head that thinks everything is a dirty joke. ahhh, good times! it's really a hair straightening product, that i'm sure has enough chemicals to kill a small village. i don't think i'm going out on a limb by saying that it probably has been tested on numerous warrens of wabbits too. in addition to being sad, that always strikes me as odd--how is bunny hair anywhere similar to human hair? sheesh.
well this brazilian blowout is dedicated to a firecracker known as torque on the ppk. she expressed wanting a spicy noodle dish served preferably on fire. sorry babe, i'm lacking in the pyrotechnics department. i made something else that's pretty dang spicy just for you! it'll make you feel like your taste buds are on fire!
tell me, is there anything more adorable than a chickpea? sure there is, but for my sake pretend that you agree.

i call this chile de fogo-(fogo is fire in portugese). this is a cinch to put together-- think your traditional white bean chili with a little kick. i thought this was adequately spicy, but mr. j told me it was too much. what a wuss. this recipe could use some testing, so please try it and gimme some feedback if you still have a tongue.

chile de fogo-GLUTEN FREE!

1 can garbanzos-(drained and rinsed! don't make me preach the gospel of that nasty bean juice) i personally make a large crock pot of 'em, portion them in 2 c servings, and store 'em in the freezer.

  • 1 c. pureed yellow tomatoes- i used gold medal from my garden.
  • 1/2 c. water
  • 1 t salt
  • 1 t cumin
  • 1/4 t chili powder
  • 3/4 c roasted butternut squash (roasted in cubes). tip: roast this the night before. you could also use cooked carrots or any yellow vegetable instead.
  • 3/4 t cayenne pepper-( i think i added more than this. use less if you don't like spice)
  • 2 finely chopped jalapenos
  • 1 small chopped onion
  • 3 cloves garlic, minced
  • 1T EB
  • pinch of cinnamon
  • 1/2 can coconut milk

saute onion, jalapeno, and garlic in the EB-you can use olive oil if you want. add coconut milk, pureed tomatoes, water, spices, and beans and simmer on med heat for about 15 minutes. i dressed mine up with soy sour cream and some frank's red hot. if i had this to do all over again, i would have thrown some chopped fresh cilantro in the chili. a sliced lime would be nice on the side too, i suppose. seitan would be good in this, but that would no longer make the recipe GF.


LebaLu said...

Your blog is so awesome! I am loving the recipes and the stories that go with them! Keep up the great work!

miss v said...

hey, i actually knew what it was... i think i've seen some skeezy infomercial or something. :)

thanks for all the tips on how i could have made my asparagus soup better. it just seemed like miso would have worked. how wrong i was.

anywho, you know i'm spicy motha, right? i have a crap ton of ghost chilies that will be bad within a week or two. do you want me to mail you some? i think you are deserving of the awesome bhut jolokia. if so, shoot me your address and i'll mail them on wednesday.

Monique a.k.a. Mo said...

Yummy yum!

Susan G said...

That looks so good. Can't go wrong with chick peas and coconut milk.