This is a tasty Chilli con Carne I made over the week-end before the beans are added and before it's garnished with fresh parsley. It is a weight watcher's recipe with lots of carrot and mushrooms in it. Normally I have it with garlic bread but # 2 son wanted rice in addition
I cooked Basmati rice following the instructions to the letter and it came out as great clotted globules - to my dismay
In spite of the appearance it tasted OK but next time I cooked plain brown rice and its nutty crunchiness was much more to my taste.
Our new kitchen window - almost complete. The old one let in so much wind one got wind blown just washing up.
Who can remember the name of these scarlet flowers. The variety is Robiniae and normmally they grow fairly wild in an orange colour . Click to enlarge, embiggen or inflate:)
26 comments:
Pat, do you think there might be a connection between the chilli and the wind problem?
Lovely looking floo-ers by the way.
either crocosmia or montbretia - these got re-designated recently and I've lost the plot as to which is which - one is a bulb and one is a rhizome - I think!
belleek
I have the orange flowers outside my window too... They grow from bulbs don't they? They're pretty but prolific!
Sx
You may lose readers over the "beans in chili" question. Americans tend to be divided on that issue. I tend to prefer beanless chili, inasmuch as it tends to promote a quieter evening.
Cheers.
The best preparation before you cook white Basmati rice is to rinse it in several changes of water until the starch is washed off and the water is clear, and then to soak it for half an hour. The grains absorb some water so that they are less likely to stick to each other.
Don't know the name Pat but we have orange ones in our garden.
Don't know if it will help but when I cook Basmati rice, I want until the water has nearly gone, then turn off the heat and leave the lid on the pan for about 5 mins, never fails to give fluffy rice
Crocosmia - montbretia (splg) as was.
You've made me hungry now!
Jimmy: har har;)
Belleek: clever girl- crocosmia of course!
Scarlet: the red ones are not only prolific they're enormous and poor M has had to work in the midst of them to do the window.
Randall: I know beans are meant to be a little antisocial but haven't noticed it with kidney beans . Maybe the rice mops it up. My rice would have mopped up the Bristol channel.
Z: I'm sure that is excellent advice and their instruction of wash first and rinse afterwards is insufficisent. Also what LOM says.
Lom: Belleek knew it was crocosmia. And yours and Z's methods should solve the basmati problem but I think I prefer brown personally. Not everybody does though.
I just read Rosneath's comment and remembered the man at the flower store last week told me they are called montbretia. They look so lovely in a clear glass vase.
I haven't had chili in ages, must make some soon!
Crocos..............damn, beaten to it!
Beanless chilli for me, with chips!
This all looks gloriously homely and domesticated. I can see you are a perfect matriarch.
Definitely WITH beans for me. But a Weightwatchers' recipe? I can't imagine you putting on the pounds Pat (so I suppose that's why you're doing it).
It looks like Crocosmia 'Lucifer'
I always think that chili tastes better re-heated as leftovers the day after.
I thought montbretia and crocosmia were the same thing, shows how much I know.
I love chilli, with beans, and white rice – I've never been able to cook brown rice – but now I'm going to have to try it with chips a la John G.
Anna: seems crocosmia and monbretia are the same but you knew that didn't you;)
wontlet: they apparently have two names- just to confuse me. Enjoy the chilli
John.g: chips with chilli? Bad boy!
Leigh : not according to my basmati:)
Sandy: alas the days when I could eat anything - as much as I liked - and didn't put on an ounce are long gone.
Kevin : you're right - it did. And you are right about Lucifer too.
Eryl: no - if you read the comments you'll see you are right. I'm the dummy.
Don't let John teach you bad habits. Brown rice is good for you. Chips 'aint
The chilli is making me hungry. I'm not sure about beanless chilli though. I've never even thought of it until now.
Down south (Hampshire) we used to call those flowers "The Devils Wand", don't know why. I don't know the latin name I'm afraid. Perhaps Gordon, John G's dad, knows what they are.
Those flowers are BEAUTIFUL! I don't know what they are, but they sure are lovely..as is your new window--not quite finished yet...lol...And aren't you something with that Chili....BRAVA to you! I did LOL at the description of your Basmati rice...!
Rashbre: I suppose it would then be chilli sans carne which would be like crumpets without butter. Not a very good analogy because I don't eat crumpets.
Keith: we've established they are both monbretia and crocosmias. Devil's wand is appropriate because the red ones are Lucifer.
Naomi: I don't cook so often now and seem to have lost the knack with some things. Use it or lose it they say.
I am such a piggie, I would eat Basmati rice clumped together even.
But what Z says is true about how to cook it.
I think I will make chili con something, veggie style this weekend.
It's 10:20 p.m. and I'm HUNGRY now.
GG: I've eaten it three days on the trot and conclude I can eat chili anytime. I'd like to try it with tofu.
Lunchtime for me - there's MTL calling:)
Tofu! UGHH! That's veggie sludge!
John.g: I only used it once - a long time ago. I imagine it has improved since then because mine was rubbery and a number of my friends use it and like it.
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