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Recipe #64: chili! chilli! chile!

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  Happy New Year! Let’s start 2026 on the right foot with a nice chili dinner! Ingredients: Directions: Start with a couple of good glugs of neutral flavoured oil (I’m using canola oil) in a big pot and heat over medium high heat. Chop an onion and add it to the hot oil pot: Sauté the chopped onion until softened: Then add 3-ish finely chopped garlic cloves and sauté further for a few moments until fragrant and maybe not as browned as I’ve done: Then add your lean ground beef, hopefully not still partially frozen like mine: Is fine! Brown the beef with the onions and garlic on medium heat until no longer pink: Still pink! Keep going: Perfect!  Now start adding spices: a really generous amount of chili powder, about a tablespoon of ground cumin, and a few shakes of ground chipotle powder: Golly it’s hard to see with all that steam! Stir that all together on medium heat until the spice aroma fills your kitchen with fragrant spicy goodness, then add a can of tomatoes: Pro tip: ma...
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Recipe #63: Asian-y noodles

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  I’m lifting another one of my rubbishy recipes from the hit bestseller cabbage cookbook: Last seen here in Recipe #35, and is now internationally famous: But never mind all that hoopla! We won’t let fame go to our heads, will we? Nevair! So it’s the third night of Hanukkah 2025, the news is beyond dreadful, I’m sick with laryngitis, and I’m already done with latkes. I needed a comforting, healthy, easy, and rubbishy dinner tonight. Soba noodles in the pantry, I’m gonna make my famous dish from the cabbage cookbook: Ann so loved my rubbishy contribution to the book she gave me a generously praising paragraph intro and named the dish after me!  Let’s go! Ingredients: I know it’s called Cabbage Noodles in the book, but I don’t have any cabbage today. The main point of this recipe is to use whatever vegetables you have on hand. The main ingredients are the soba noodles, the soft cooked egg, the tamari, and sesame oil. I would go so far as to say that the chopped scallions and to...
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Recipe #62: goat cheese and black garlic omelette

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  The star of this recipe is the black garlic so I hope you can get some. If not, it’s just a good ‘ole goat cheese omelette and also wonderful. Ingredients: Note the black garlic, above photos. Directions: Heat some butter in a nonstick pan on medium high heat: Beat your eggs and add a little salt. I forgot I had some fancy truffle salt so I’ll add that for more umami. Add the beaten and lightly salted egg mixture to the pan with the melted butter: And start moving the mixture around, almost like you would if you were making scrambled eggs: When the egg mixture is starting to set, stop scrambling and start spreading them out evenly (but there will be egg lumps and bumps—that’s okay!) and turn the heat down to low: The top of the eggs will still look undercooked and that’s fine!  Add a middle row of crumbled black garlic. It’s very soft and spreadable and will stick to your fingers (tasty!) but distribute them as evenly as you can in a line down the middle: This is two black g...
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