Tuesday, March 28, 2006

I really have been writing, just not here, and btw, a fine recipe for Confetti Chili So, I spent the last 10 weeks or so taking an amazing journalism class from the fine folks at Mediabistro.  If you're at all interested in journalism or the media industry, you should know about them. I cannot tell you how impressed I was with the organization, and, particularly, with my lovely teacher.  (The H thinks she's a hottie, which I can't argue, but she's also extremely smart, supportive and wise.) But it's no secret to all four of my readers that my posts have been infrequent.  Sorry about that. I'm going to try to do better. Leslie, yes, I will post the chili recipe for you, of course.  This is my extra special vegetarian chili that even meat-eating menfolk love.  Love. I used to make it for Superbowl Sunday, back when we had cable tv.  And before that, I used to make it for my roommates, like the lovely Leslie.  It's particularly divine with some grated cheddar cheese on top and some homemade cornbread on the side. Though sometimes, I just make some instant couscous, and serve the chili on top. Also delicious on a cold day.  The recipe will follow, but the big news is that I am going to be published.  Yup.  Just a 500 word profile in the Santa Barbara Independent, but those of you in the 'sphere will recognize my subject, the inimitable Mrs. Kennedy.  I hope you, and she, will think I've done her justice.  I'll post a link when the article comes out.  In the meantime, how about some chili? Confetti Chili 1/4 c. olive oil 2 medium zucchini, cut into 1/4 inch dice 2 summer squash, cut into 1/4 inch dice 1 large onion, cut into 1/4 inch dice 2 large bell peppers, preferably red and/or yellow, cut into 1/4" dice 2 T chili powder 1 T ground cumin 1 large can crushed tomatoes in juice 4 small cans tomato juice (I prefer low sodium) 1 t dried basil 1 t dried oregano 1/2 t freshly ground black pepper (or more to taste) 1/2 c. chopped Italian parsley 1/2 cup chopped fresh dill (or 2 t dried, if you don't have fresh) 1 can black beans 1 can pinto beans 1 package frozen corn (about 1-1/2 cups) Heat olive oil in a large dutch oven and add onions. Saute until just clear. Add zucchini, squash and peppers and stir to blend.  Add chili powder and cumin, and cook until vegetables are just starting to get tender. Add tomatoes, juice, and remaining seasonings (except parsley.)  Cook over low heat for around 30 minutes, stirring occasionally. Add the beans, corn, parsley and dill, and cook another fifteen minutes.  Serve alone, garnished with grated cheddar or jack cheese, with sour cream, etc.  Great with cornbread, fresh corn tortillas, or atop rice or couscous. 10:52:27 PM     comment [] trackback []