TOLD YOU SO - it's liquid bread

Me slavic tradition

decent beer - and was told by my GodPapa it was perfectly OK as it was bread

Found it.

The idea is to have as much color as possible so that fasting food is not blah to the eye, and as much heat as one wants so it's not blah to the taste.

I continue to play with this one. The corn flour, for example, can be deleted and more tomato paste added for thickening, if necessary. The chick peas can be omitted if one wants to add another color beans--white.

And one can eat it with crackers as soup or as a topping for rice, pasta, or some other base.

Don't know how your weather is, but it's a cold, damp day here--perfect for a crockpot full of chili.

BOB

Its' time for Philip's Fast or the Advent Fast. It's also cold, damp, and miserable in some parts of the country. Neil (Irish Melkite) and I perfected this recipe for just such an occasion. Hope it offers a lift to the body and to the soul.

In Christ,

BOB

PS: During non-Fast times, one can add a beer for some of the liquid and some browned ground meat.

TWO GUYS VEGETARIAN CHILI
(aka Swedish-Irish Chili)

Ingredients
 1 16 oz. can of red (kidney) beans
 1 16 oz. can of black beans
 1 16 oz. can of light red beans
 1 16 oz. can of chili (pinto) beans
 1 16 oz. can of white Navy beans
 1 16 oz. can of vegetarian Boston Baked Beans (see Comments)
 1 16 oz. can of niblet corn
 2 to 3 tsp chili powder
 2 to 3 cans of chopped, diced, or stewed tomatoes (see Comments)
 1 small can of chopped or sliced mushrooms, or 1 half cup fresh chopped or sliced mushrooms
 1 large or 2 medium Spanish onions (see Comments)
 2 stalks of fresh celery
 1 green pepper (see Comments)
 1 orange pepper
 1 purple pepper
 1 yellow pepper
 1 red pepper
 jalapeno pepper(s)
 2 6 oz. cans of tomato paste
 1 tbspn finely granulated brown sugar
 Garlic powder or roasted garlic cloves � to taste
 Horseradish - to taste
 1/2 tsp Oregano
 1/2 tsp Cilantro
 1/2 tsp Cumin
 Salt and pepper - to taste (see Comments)
 Water, as needed, for thinning
 Corn flour, as needed, for thickening

Directions
 Drain and discard liquid from can of mushrooms, if using canned mushrooms.
 Combine beans, niblet corn, chili powder, tomatoes, tomato paste, and all the liquid from the cans of vegetables in 8-quart stockpot and simmer on low heat. (This is where the beer comes in during non-Fast times--throw out the liquid on the vegetables and put in a beer or two.)
 Coarsely chop onions, peppers, mushrooms (if using fresh mushrooms which aren't already sliced) and garlic (if using fresh garlic cloves).
 Slice celery stalks length-wise, then either dice or chop into bite-size pieces.
 If using garlic cloves, roast the chopped cloves in non-stick frying pan.
 Add salt, pepper, cumin, cilantro, oregano, horseradish, brown sugar, and roasted garlic or garlic powder to pot.
 Soften celery, mushrooms, onion, and peppers in non-stick frying pan using water rather than oil to help the process.
 Add celery, mushrooms, onions, and peppers to pot, bring to boil, and return heat to simmer.
 Cook until broth is thick. Broth may be:
 Thinned by addition of water, adding small amounts until desired consistency is achieved, or
 Thickened by addition of tomato paste, adding small amounts until desired consistency is achieved
 Adjust seasoning � salt and pepper (and more garlic powder) prior to serving.

Serving
 There is a school of thought that suggests that chili's taste benefits from resting overnight in the refrigerator and being reheated the next day, rather than serving it on the day it is made.
 Serve alone or, if preferred, with:
 Corn chips;
 Tortillas;
 Pita bread;
 Corn bread;
 Oyster or Saltine crackers;
 Chunks of crusty bread; or,
 Topped with chopped onions.

 For variety, can be served over:
 Mashed potatoes;
 Pasta; or,
 Rice.
 After serving, divide remainder into quart containers and freeze.

Comments
 Traditional canned Boston (or New England style) Baked Beans includes a piece of salt pork for taste, so it is important to look for the vegetarian variety.
 Use of only green versus colored peppers - one's wife has been known to point out that there are no taste distinctions, only cost differences, among the various colored peppers - however, some of us enjoy the visual diversity that they lend to a dish .
 Choice between chopped, diced, or stewed tomatoes is a matter of personal preference.
 Those familiar with cooking with leeks, ramps (wild leeks), or shallots may want to consider substituting any of them for onions, for taste and texture (leeks and ramps are crunchy) variety.
 Freshly squeezed juice of a lemon or lime makes a healthy substitute for salt.
 Addition of crushed red pepper, Tabasco Sauce, chili or Jalapeno peppers will add to the spiciness

You guys need to get together somewhere, cook this, and make a party out of it!

Alice

cilantro...yuk . How you Americans can eat that vile thing I just dont know. The recipe is very interesting minus the herb that could be America's revenge on the world.

Coriander leaves were formerly common in European cuisine but nearly disappeared before the modern period. Today western Europeans usually eat coriander leaves only in dishes that originated in foreign cuisines, except in Portugal, where it is still an essential ingredient in many traditional dishes.

ALICE:

Christ is born!! Glorify Him!!

Fasting season is over for those on the Gregorian calendar so we can take this recipe and put in a big chunk of browned ground beef. Our other brethren will have to wait until next week.

In Christ,
BOB

I always thought that beer was permitted - well it's only liquid bread after all

TWO GUYS VEGETARIAN CHILI
(aka Swedish-Irish Chili)

Ingredients

1 16 oz. can of red (kidney) beans
1 16 oz. can of black beans
1 16 oz. can of light red beans
1 16 oz. can of chili (pinto) beans
1 16 oz. can of white Navy beans
1 16 oz. can of vegetarian Boston Baked Beans (see Comments)
1 16 oz. can of niblet corn
2 to 3 tsp chili powder
2 to 3 cans of chopped, diced, or stewed tomatoes (see Comments)
1 small can chopped or sliced mushrooms, or 1/2 cup fresh chopped or sliced mushrooms
1 large or 2 medium Spanish onions (see Comments)
2 stalks of fresh celery
1 green pepper (see Comments)
1 orange pepper
1 purple pepper
1 yellow pepper
1 red pepper
jalapeno pepper(s) - to taste
2 6 oz. cans of tomato paste
1 tbspn finely granulated brown sugar
Garlic powder or roasted garlic cloves - to taste
Horseradish - to taste
1/2 tsp Oregano
1/2 tsp Cilantro
1/2 tsp Cumin
Salt and pepper - to taste (see Comments)
Water (or BEER), as needed, for thinning
Corn flour, as needed, for thickening

Directions

Drain and discard liquid from can of mushrooms, if using canned mushrooms.
Combine beans, niblet corn, chili powder, tomatoes, tomato paste, and all the liquid from the cans of vegetables in 8-quart stockpot and simmer on low heat. (This is where the beer comes in during non-Fast times--throw out the liquid on the vegetables and put in a beer or two.)
Coarsely chop onions, peppers, mushrooms (if using fresh mushrooms which aren't already sliced) and garlic (if using fresh garlic cloves).
Slice celery stalks length-wise, then either dice or chop into bite-size pieces.
If using garlic cloves, roast the chopped cloves in non-stick frying pan.
Add salt, pepper, cumin, cilantro, oregano, horseradish, brown sugar, and roasted garlic or garlic powder to pot.
Soften celery, mushrooms, onion, and peppers in non-stick frying pan using water rather than oil to help the process.
Add celery, mushrooms, onions, and peppers to pot, bring to boil, and return heat to simmer.
Cook until broth is thick. Broth may be:
Thinned by addition of water (or BEER), adding small amounts until desired consistency is achieved, or
Thickened by addition of corn flour, adding small amounts until desired consistency is achieved
Adjust seasoning - salt and pepper (and more garlic powder) - prior to serving.

Serving

There is a school of thought that suggests that chili's taste benefits from resting overnight in the refrigerator and being reheated the next day, rather than serving it on the day it is made.
Serve alone or, if preferred, with:
Corn chips;
Tortillas;
Pita bread;
Corn bread;
Oyster or Saltine crackers;
Chunks of crusty bread; or,
Topped with chopped onions.
For variety, can be served over:
Mashed potatoes;
Pasta; or,
Rice.
After serving, divide remainder into quart containers and freeze.

Comments

Traditional canned Boston (or New England style) Baked Beans includes a piece of salt pork for taste, so it is important to look for the vegetarian variety.
Use of chickpeas/fava beans - optional, as one (Neil) believes they have no valid use in this life, except to make hummous and another (Bob) postulates that their inclusion in the basic recipe was an attempt to hide something that no one would eat otherwise. (And Bob has decided that this is really something to chuck--thanks, Neil.)Use of only green versus colored peppers - one's wife has been known to point out that there are no taste distinctions, only cost differences, among the various colored peppers - however, some of us enjoy the visual diversity that they lend to a dish.
Choice between chopped, diced, or stewed tomatoes is a matter of personal preference.
Those familiar with cooking with leeks, ramps (wild leeks), or shallots may want to consider substituting any of them for onions, for taste and texture (leeks and ramps are crunchy) variety.
Freshly squeezed juice of a lemon or lime makes a healthy substitute for salt.
Addition of crushed red pepper, Tabasco Sauce, chili or Jalapeno peppers will add to the spiciness.