Chuck Wagon Chili

Ever since I purchased a large amount of beans from Rancho Gordo I have been searching for excuses to use them. What better way to put my Scarlet Runner beans to good use than in a hearty beef and pork chili?

Rancho Gordo's Scarlet Runner heirloom beans. Majestic!

Before I left for work Friday morning I placed 1/2 lb of these beans in cold water to soak while I was away. I had to do something after work on Friday and I wouldn't be home in time to cook dinner before John and I had to leave for our concert in Ann Arbor. Thus, it was time for John Cooks! I gave him instructions to begin cooking the beans as soon as he got home from work so they would be tender enough to add to the chili when I got home. Things turned out beautifully.

• 2 tsp canola oil
• 1/2 lb ground lean beef
• 1/2 lb ground lean pork
• 1 red bell pepper, seeded and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 14-oz can fire-roasted crushed tomatoes
• 1/4 cup water
• 2 tsp seeded and minced jalapeno peppers (optional)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried oregano
• 1 15.5-oz can red kidney beans, rinsed and drained
• reduced-fat shredded cheddar cheese
• 3 scallions, thinly sliced
• fat-free sour cream

Heat the oil in a large nonstick skillet or soup pot over medium heat. Add the beef and pork; cook, breaking up with a wooden spoon, until no longer pink, 6 minutes. Add the bell pepper, onion, and garlic; cook, stirring, until soft, 5 minutes. Stir in the tomatoes, water, jalapenos (if using), chili powder, cumin, salt, and oregano; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, 30 minutes. Stir in the beans and cook until heated through, 5 minutes. Serve with the cheese, scallions, and sour cream.

I had this with a Stone Brewing Company IPA.

Sesame Chicken with Soba Noodles

Monday night I was getting dinner ready (putting together my mise en place) when I said, "You know...I really don't feel like cooking. I need a break." John said, "Well, then I will do it. I can cook, you know."

And so we have: John Cooks. One night a week I will get a break from the chopping and stirring and standing in front of the stove as John, my husband, flexes his culinary muscle. His first endeavor was Sesame Chicken with Soba Noodles (Real Simple Magazine, April 2007), which is something I have made on several previous occasions. If you have never tried soba noodles, I highly recommend them.

• 1 8-ounce package soba noodles
• 1 pound boneless, skinless chicken breasts
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons light brown sugar
• 2 tablespoons sesame seeds, toasted
• 1 tablespoon finely grated fresh ginger
• 3 tablespoons rice vinegar
• 1/2 cup extra-virgin olive oil
• 1 7-ounce package mixed greens
• 3 carrots, cut into matchstick-size strips or shredded
• 1/4 sweet onion, thinly sliced

Cook the soba noodles according to the package directions and rinse under cold water.

Cut the chicken into 1/4-inch-thick slices. Heat the soy sauce and brown sugar in a large skillet over medium heat. Working in batches, add the chicken and sauté until cooked through, about 1 1/2 minutes per side. Transfer to a bowl and repeat with the remaining chicken.

Sprinkle the sesame seeds over the chicken and toss to coat.

In a small bowl, whisk together the ginger, vinegar, and oil. Divide the greens, carrots, and onion among individual plates. Top with the soba noodles and chicken. Serve with the vinaigrette.

Tip: To toast sesame seeds, cook them in a dry skillet over moderate heat, stirring constantly, until golden, 2 to 3 minutes. Transfer them immediately to a cool plate.

Yield: Makes 4 servings.