Thai-Inspired Chili

This. This is really, really good. The photo of it… Not so much. ;)

My dad & I conceptualized the idea of a Thai-inspired chili recipe at least 4 years ago. The idea has been scribbled on a tattered piece of paper, hidden in a family recipe box, and we decided last night that it was finally time to make it come to life. The addition of red curry paste, fresh basil & cilantro, and a coconut drizzle to a pot of chili seemed like the perfect match - and it sure was!

I made enough for an army, so this recipe serves, like, 12 people. You will probably want to half it if you want to make it for a family of four - but I suggest you go ahead and just make a big pot of it so you have lots of leftovers. 

Ingredients:

• 2 tbsp. peanut oil
• 3 sweet onions, chopped
• 3 small bell peppers, chopped
• 5 cloves garlic, thinly sliced or minced
• 3 lbs ground pork
• 28 oz. can of whole, peeled tomatoes
• 2 cups sliced button mushrooms
• 22 oz. can of Sapporo beer
• 1 can tomato paste
• 4 oz. jar red curry paste
• 1 quart beef broth
• 3/4 cup brown sugar
• 4 cans red kidney beans, drained
• 1 red chili pepper, deseeded & chopped
• 1 cup fresh basil, chopped
• 1 cup fresh cilantro, chopped
• 1/4 tsp. turmeric
• Salt, to taste
• Coconut milk, to drizzle (optional, but suggested)

Directions:

Heat peanut oil over medium heat in a large pot. When the oil is hot, add onions, bell peppers, garlic, and pork until browned.

Add tomatoes, beer, tomato paste, red curry paste, beef broth, basil, cilantro, brown sugar, salt and turmeric. Mix well. 

Stir in 2 cans of kidney beans, mushrooms & chili pepper. Reduce heat & simmer for 1.5 hours.

Add 2 remaining cans of kidney beans & simmer for another 30 mins. Serve hot with a swirl of coconut milk.

Arugula Pesto Cream Sauce with Portobello Mushrooms

My mom and dad recently vacationed in Buenos Aires, Argentina. While there, my mom had an arugula pasta dish with a cream sauce that she absolutely loved. She thought that I might be able to re-create it if she described it to me, so I whipped up a yummy sauce the other night for her! I used a fresh cavatappi pasta, but it was a little too thick in my opinion. I'd suggest using a penne or fettuccini pasta with this sauce! Enjoy! 

Ingredients:

• 1/2 cup baby arugula leaves
• 4 cloves garlic
• 2 oz. pine nuts
• 1/4 cup olive oil
• 1/2 cup Parmesan cheese, grated
• 1 pint regular cream
• 1 tbsp. butter
• 6 oz. Portobello mushrooms, chopped into small pieces
• Salt and freshly ground black pepper, to taste

Directions:

Place arugula and garlic cloves in a food processor (or blender), pulse a couple of times. Slowly add the olive oil in an even stream, and process until the mixture begins to emulsify, about 30-40 seconds. Add the pine nuts and Parmesan cheese. Blend for a minute.

In a saucepan, melt the butter on low-medium heat. Add the Portobello mushrooms and sauté until tender. Add the cream and heat over low until it begins to simmer. Strain half of the hot cream into the food processor with the arugula pesto (make sure not to pour the mushrooms in the food processor), and pulse for about 20 seconds. Pour the mixture back into the cream, and simmer for 5 minutes, or until thickened. Season with salt and pepper to taste.

Serve with the pasta of your choice... fresh pasta is always best! Top your pasta dish with freshly grated Parmesan cheese.

Adapted from a recipe on AllRecipes.com!