Gost bloger: SAD, Priscilla Willis i Kaubojski čili / Eat global - USA: Priscilla Willis from She's Cookin' and Cowboy chili

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 Danas putujemo u SAD s jedim klasikom američkog zapada.

Kaubojski čili pripremila nam je simpatična dama Priscilla Willis sa stranice She's Cookin'. I kao što ime kaže, Priscilla kuha i to sa srcem. Na njezinoj stranici koja postoji već 2 godine pronaći ćete pregršt zanimljivog sadržaja, uz, naravno, recepte i fotografije. Sve je lijepo raspoređeno po linkovima i pregledno. Možete prelistati recepte, pročitati njezine putopise, recenzije jela iz restorana, preporuke, najave i izvješća s raznih događanja...Stranica je prava zbirka raznolikih sadržaja posvećenih hrani. 

Priscilla naglasak stavlja na svježe sezonske sastojke i jednostavna, pomalo domaća jela, čime se nada potaknuti ljude na kuhanje (znate da velik broj Amerikanaca najčešće ne kuha kod kuće već jedu vani). Ona nastoji tzv. comfort food (hranu za utjehu) napraviti u zdravijim verzijama. Posjeduje i vlastiti vrt iz kojeg dolazi veliki broj sastojaka s kojima kuha, a sve ovo započelo je kad joj se suprug razbolio i imao problema sa srcem. Tada su shvatili da moraju napraviti promjene u prehrani.

Priscillu možete pronaći i na stranici OC Family za koju piše jednom tjedno, kao jednu od mama ili kako ona to zove "mom squad". To je sranica za zaposlene ljude s malo vremena koje zanimaju zdravi, lagani i jednostavni obroci. Također, Priscilla piše za kulinarski web časopis Honest Cooking, njezine članke i recepte možete pogledati ovdje. 

Za nas je pripremila jedan fenomenalan tanjur čilija sa tajnim sastojkom koji ga čini neodoljivim! Donosim vam njezin post:

"Malo je jela koja se mogu smatrati sveameričkim poput tanjura čilija. Raznovrstan i popularan, ovaj američki klasik jednostavno je skuhati i podložan je raznim interpretacijama i varijacijama. Od Teksasa do Cincinatija, od Nove Engleske do Kalironije, čilija je mnogo, baš kao i kuhara. Čili iz Cincinnatija karakterističan je zbog uporabe neobičnih začina poput cimeta, klinčića, čokolade te izostanku čili papričica ili čilija u prahu. Postoji bijeli čili i tradicionalni crveni koji se zasniva na rajčicama. Tema o kojoj se gorljivo raspravlja je: s grahom ili bez graha. Prema Međunarodnom društvu čilija (International Chili Society), grahu nije mjesto u loncu čilija. I na kraju, trebate odlučiti koje meso ćete upotrijebiti; piletina (bijeli čili), mljevena govedina, mljevena puretina, kombinacija, ili pak bez mesa za vegeterijansku varijantu.

Jedan od dana kad se čili najčešće priprema je nedjelja američkog Super Bowl-a, kada fanovi američkog nogometa diljem zemlje uživaju u čipsu i guacamoleu, pilećim krilcima i majci sve hrane američkog nogometa: čiliju! Dok odlučujete koju vrstu čilija biste željeli pripremiti (nogomet nije obavezan, čili će vas ugrijati u bilo koje vrijeme), nudim vam svoj obiteljski recept koji se priprema u tzv. "slow cooker-u.*"

Kaubojski čili

-za 6-8 porcija-

• 560 g mljevene puretine
• 880 g pinto graha
• 440 g crnog graha
•  360 ml kave*
• 3 žličice čilija u prahu
• 400 g rajčice u tubi 
• 820 g rajčice narezane na kockice
• 60 ml šalše ili sličnog pikantnog umaka

Na tavi na ulju popržite mljevenu puretinu do smeđe boje. Premjestite u slow-cooker lonac*, posipajte čilijem, dodajte pikantni umak. 
Umiješajte i ostale sastojke. Posolite po želji i kuhajte na laganoj vatri 6-8 sati.
Možete poslužiti uz tortilja čips, naribani sir, krekere. Uživajte :)

*Slow-cooker je lonac kakvog nisam viđala kod nas u ponudi, možda i griješim, možda se u specijaliziranim trgovinama može naručiti, ako netko zna ili ima iskustva, neka slobodno napiše. Konzultirala sam se s Monikom (Sweet Sensation) kako prevesti ovo: alternativa slow-cookeru (koji se još zove crock pot) je da stavite čili da se krčka na laganoj vatri na štednjaku, poklopljen, uz povremeno miješanje i podlijevanje, ili u vatrostalnoj posudi s poklopcem u pećnici na 160/180 C.

*kava: "Nakon svih ovih godina, napokon sam odala svoj tajni sastojak. Ideja o stavljanju kave u čili došla je iz članka o različitim vrstama i porijeklu čilija. U neka prošla vremena, rančeri su provodili tjedne na rančevima, a kuhar bi im spravljao ovakvu hranu od suhih sastojaka. Ništa se nije bacalo pa se i kava koja je preostala od rančerskog doručka stavljala u lonac čilija. Ona znatno doprinosi punom i pomalo robusnom okusu čilija!"


Priscilla preporuča uporabu organskog povrća.


                            Eat global - USA: Priscilla Willis from She's Cookin' and Cowboy chili

Today we are eating in the USA. A lovely lady brings us the ultimate American dish- cowboy chili!
Priscilla Willis is the mastermind behind great food site called She's Cookin'. And she's cookin' from the heart. Her site is multidimensional, in a way that it doesn't consist only of recipes and photos, you will find various interesting content there, such as news about happenings in OC, travel eats posts, dining out section and more. She's Cookin' site has been around for 2 years and, besides quality recipes and gorgeous photos, you will really like user - friendly organization of content.

Priscilla says she mostly concentrates on fresh seasonal ingredients and simple delicious meals. Her intention is to make people cook, to put it simply, to prove that you don't have to slave all day in order to cook and eat the best meals. Cooking can be fuss free and fun. She also strives to make comfort food in healthier versions. Some of the ingredients she uses come from her own garden.

You can find Priscilla's work on the OC family site, where she writes a weekly column and is a part of "mom squad". Priscilla also writes for online food magazine Honest cooking (which is how we actually met) :)
Priscilla, thank you for sharing this hearty recipe with us and your well-kept secret ingredient that makes the best chilli! Here is Priscilla's guest post:
 

"There are few foods that are as all-American as a hearty bowl of chili. Versatile and popular, this American classic is easy to make and lends itself to artistic interpretation and endless variations. From Texas to Cincinnati, from New England to California, there are as many styles of chili as there are cooks. Cincinnati chili is a regional style characterized by the use of unusual spices such as cinnamon, cloves, allspice, and chocolate, and the absence of chili peppers or chili powder. There are white chilis and the traditional red, tomato based chili. Then, the question is beans or no beans, this is a hotly debated chili issue and according to the International Chili Society, beans have no place in a pot of chili. Finally, you must decide on the type of meat; chicken (white chili), ground beef, ground turkey, a combination or, no meat at all for a vegetarian version.

One of the biggest days for chili is Super Bowl Sunday when football fans across the U.S. break out the chips and guacamole, hot wings, and the mother of all football food: chili! While you're deciding on what kind of chili you want to make (football is not a requirement, chili can warm your tummies on the coldest of winter days), here's my family's favorite and a super simple slow cooker (also called a crock pot) recipe."

Cowboy Chili

by Priscilla/She's Cookin'                     Yield: 6-8 servings

1 ¼ lb. ground turkey

2-15 oz. can organic pinto beans

15 oz. organic black beans

1½ cup coffee*

3 T. chili powder

1 can tomato paste

28 oz. can organic diced tomatoes

¼ c. Pace Picante sauce or salsa

1. Brown the ground turkey in a skillet, breaking up the meat into bite size pieces as it cooks. Drain off liquid or use a slotted spoon to transfer the ground turkey to your slow cooker. Sprinkle with red pepper flakes or add a few dashes of hot pepper sauce if you like your chili to have some heat.

2. Add the remaining ingredients. Stir to combine. Because of the sodium in canned beans, I don't add salt and, especially where kids and special diets are concerned, I prefer to let diners add their own salt, pepper, and hot sauce.

3. Cook on low for at least 6-8 hours or longer. That's it! Serve with your favorite chili condiments: shredded cheese, chopped onions, tortilla chips, crackers, and hot sauce.

Notes: Buy organic if you can. I find that canned organic beans have less sodium than other brands - don't know why, but for example a can of a common grocery brand of pinto beans has 530 mg of sodium per ½ serving while the TJs brand organic pinto beans have 270 mg. of sodium per ½ cup serving.

Enjoy :-)

* Coffee: After all these years, I'm finally giving up my secret ingredient! The idea of using coffee as part of the liquid probably came from an article on the different styles and origins of chili and what stuck with me all these years was that, back in the day of cattle drives, wranglers would spend weeks on the range; the camp cook whipped up hearty food from dried and salt-cured provisions and nothing went to waste, so coffee leftover from the wrangler's breakfast was often thrown into the pot of beans. I swear it makes for the most full-flavored, robust chili ever.