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Fake poutine = Snooty Houston restaurant's attempt at poutine.

Normally I don't look at these thread but because aesir started it I was curious to see what he'd bought at the local gas station.

That reminds me of the 'buying gas station sushi' TV commercial.

We had grilled steak that was marinated in Italian herbs, rosemary mashed potatoes, fresh green beans from our garden, and rolls.

Tonight will be beef culotte that has been in a greek style marinade. It will be seared and thinly sliced, then served on warm pita bread with lettuce, tomatoes, onion, cucumbers, and Tzatziki sauce. I haven't thought of a side, yet. Maybe I'll try what you had for your entree last night, aesir.

I'm doing this "Coulotte Challenge" thing. See, Waywardson's company takes the coulotte to get a better price on another cut of beef, but they don't really use the coulotte. So, they have a ton of it and would like to find a way to use it and also said to "take it, please". I REALLY didn't like the flavor (too beefy) and texture of it, so my challenge is finding ways that *I* like it and, in the process, we may find something that the restaurant can do with it. I took four and used four different marinades. The Italian one was the first we pulled out, Greek is tonight, then we have one in a habanero peach marinade and another in an Asian marinade.

ThoughtIKnewYa can I come over?

Pasta salad with almond slivers, tomatoes, cukes, cauliflower, green peppers and cheddar cheese cubes. No lettuce, I am sick to death of lettuce.

And FWIW, that was lunch in my world. Dinner, aka supper is still to come.

Tonight is sweet potato and barley chili. Yummy and spicy.

Tonight is sweet potato and barley chili. Yummy and spicy.

Ama, can you go into more detail about this? I've never heard of it and I'm intrigued.

Come on over, Unagie!!

I can try to track down the recipe, but it's a vegetarian chili that a friend of mine makes. She brought it to one of our meal swaps a few months ago. (It's been languishing in my freezer since then.)

[This message edited by Amazonia at 7:12 PM, June 27th (Thursday)]

Mmmmm... popcorn....

This one sounds good

Sweet-Potato and Barley Chili

Recipe By :Vegetarian Planet - Didi Emmons

Serving Size : 4 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup dried pearled or hulled barley

2 tablespoons olive oil

2 cups chopped onions

5 garlic cloves -- minced

1 1/2 teaspoons cumin seed

1 tablespoon chili powder

2 cups chopped husked tomatillos (about 12)

2 green bell pepper ring -- seeded and cut into 1/2-inch

squares

1 large boniato -- peeled and cut into 1/2-inch cubes

or

2 small sweet potatoes (about 1 1/4 lbs) -- peeled and cut into

1/2-inch cubes

3 cups water or stock

1 teaspoon salt

1 to 2 dried chipotle peppers

or

1 to 2 chipotle chiles canned in adobo

freshly ground black pepper to taste

4 tablespoons sour cream (optional)

If you don't much like beans or lentils, this is the chili for you. Boniatos

are white-fleshed sweet potatoes; they are less sweet and somewhat drier than

orange sweet potatoes. Now grown in Florida as well as Central America,

boniatos are sold in Latin American markets and some supermarkets, as are

chipotle peppers. If you can't find boniatos, orange sweet potatoes will do

fine.

Bring the barley and 1 1/2 cups lightly salted water to a boil. Reduce the heat,

and simmer the barley, covered, for 1 hour. Drain the barley, if any water

remains.

In a large saucepan, heat the olive oil over medium-high heat. Cook the onions,

stirring occasionally, for 10 minutes or until they brown at the edges. Add the

garlic, cumin, and chili powder. Cook for 3 minutes more, stirring frequently.

Add the tomatillos, bell peppers, boniato or sweet potatoes, water or stock, and

salt. Chop the chipotle pepper(s) if they are canned; keep them whole if they

are dried. Add them to the chili. Let the chili simmer 25 minutes, or until

the vegetables are tender.

Remove the chipotle(s) if they are dried. Seed them, chop them fine, and return

them to the chili (add the seeds iif you want more heat). Add the black pepper

and the barley. Stir well, taste, and adjust the seasonings. Serve the chili

in bowls, with dollops of sour cream on top, if you like.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 106 Calories; 7g Fat (58.7% calories from

fat); 2g Protein; 10g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 579mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

The one I found in my freezer had sweet potatoes, orange bell pepper, tomatoes, barley, black beans, and something green that was totally broken down and mushy and indiscernible by the time it cooked. And chili spices.

The nice thing about chili is you can add the same spice to almost anything and it is still chili.

http://chocolatecoveredkatie.com/2012/01/05/sweet-potato-chili/

She must have added the barley since it's not in the recipe.

The green, mushy things were probably zucchini.

Probably. You're smart.

Tonight I'm having a salad. No lettuce or leafy veggies, though. I'm using homegrown sprouts. It's a spralad.

I had salad greens (hey, I grow my own sprouts too, clover being my favourite, but I was out of those...), popcorn, and a beer.

I had turkey sloppy joes, with whole wheat wraps, cheese and home made fruit salad

Small DQ dip cone for dessert, and maybe a few handfuls of chips later lol

I grow my own sprouts too, clover being my favourite

Cool! They can be quite addictive. My current batch is a mix of clover, radish, fenugreek, mustard, dill, cress, and celery. Spicy!

That sounds very peppery! Do they all mature at the same time? That's the trick to mixing I think.

Storebought just doesn't cut it after you've grown your own. Nice and crispy.

They all mature roughly around the same time. I order different mixes off the internet from a company in San Francisco. Their seeds are top of the line. You're right, store bought just doesn't cut it!