The Kitchen is My Oasis and Chili Con Carne Salad With Three-Cheese Sauce

Whenever I'm stressed, I find myself in the kitchen.

Some people get stressed with cooking. For me, it's the other way around. There's something zen about peeling garlic, chopping tomatoes and trying to stop tears from falling as the stench of the onion I am mincing slowly wafts up my nostrils and turning the my tear duct switch on.

I guess, having to force myself to focus on my fingers from being bloodied by the knife or  stirring the soup so it doesn't boil over helps clear the mind and provide  mental and emotional therapy from the stresses of daily life.  My kitchen is small and as you can see has a lot of clutter. But it is amidst the clutter and chaos of cooking that I find myself when I need peace.

The kitchen is my oasis.

Having said that, here's my latest stress-busting recipe which I developed after sharing taco salad with some workmates after an exciting day at work.The following week, I made a batch and shared it with the mates.

CHILE CON CARNE SALAD WITH THREE CHEESE SAUCE

Ingredients:
For the salad-
1 head ice lettuce,  washed, dried and shredded (use a ceramic knife if possible)
2 boxes of nacho chips
6 pc fresh ripe tomatoes, diced and soaked in mango juice for 30 mins, then drained
1 pc big onion, soaked in pineapple juice  for 30 mins. then drained

For the Three-Cheese sauce-
4 tablespoons unsalted butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon ground white pepper
1 1/2 cups fresh milk
3/4 cup grated Cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup grated Edam cheese (Queso de Bola)

For the Chili Con Carne-
1 pack red kidney beans (about 200 g), soaked overnight and drained
2 tbsps vegetable oil
1 large onion, sliced
1 head garlic, finely minced
500 g  ground round beef
1 can whole tomatoes (500 grams)
4 pieces bottled hot cherry or jalapeno peppers, finely chopped (add or decrease, based on your preference)
1 small pack tomato paste

1/2  tsp Cayenne Pepper

1/2  tsp Spanish Paprika

1/2 tsp dried ground oregano

1/4 tsp All spice 

1/4 tsp dried cloves

1 small bay leaf

Salt and pepper to taste

dash cayenne pepper, or to taste1 tablespoon chili powder

TO MAKE THE CHILI CON CARNE:

Soak the beans overnight in water. Rinse and drain right before cooking. Place in a large pan and add 2-3 cups of water. Cover and simmer for about 1 hour, or until tender. Drain.

In a large pan or wok, sautee the onion, garlic and beef in oil. Add the canned tomatoes, tomato paste peppers and spices. Cover and let it simmer for 1 hour. Uncover and add the beans and let it simmer until the sauce reaches a thick. Remember to stir so the bottom doesn't burn.

 

TO MAKE THE THREE-CHEESE SAUCE:

Melt the  butter by placing it on a ceramic bowl placed on top of a hot water basin.  Remove from heat. Stir in flour and seasonings. Gradually add the milk and stir until until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Slowly add the cheese and stir until smooth and well blended.

TO PREPARE THE SALAD:

Heat the nachos as instructed in the pack. Place on a platter. 

Add a layer of the shredded lettuce.

 

 Sprinkle with the tomatoes and onions.

 

Ladle in a hefty amount of the Chili Con Carne.

 

Pour Three-Cheese Sauce. Serve and enjoy.

Can't. Sleep. Will make Adobong Tahong and Tawilis Pasta.

I've been working 'til 3 AM and I have to be on the road by 8:30 AM again. Life's not particularly sucky right now, just tightly scheduled.  Last time I had a similar schedule, I slept through the morning and barely made it to my morning appointment. What to do so it doesn't happen again? Fight sleep with a little early morning kitchen action.

Here's a picture of the Adobong Tahong and Tawilis Pasta I finished a few minutes ago.

And now here's how to make it...

ADOBONG TAHONG AND TAWILIS PASTA

Ingredients:
1 can bottled Tawilis, drained and shredded
1 can bottled Tuyo, drained and shredded
500 grams of Adobong Tahong by Jaq's Kitchen (a small stall at the Salcedo Market)
400 grams of pasta (Linguini is preferred by Spaghetti will do)
1 can whole peeled tomatoes (about 500 gms)
1/2 cup sun dried tomatoes, finely chopped
1 cup bacon (not the honey cured kind), chopped
1 cup olive oil
1 clove garlic, peeled and sliced
1 big onion, peeled and finely chopped
1/2 cup Parmesan cheese, grated
2 pieces red cherry peppers, finely chopped
a dash of dried basil
a dash of dried sage
salt and pepper to taste

Cook the pasta as directed in the packet. drain and save about 1 cup of the pasta water.

Boil the bacon in about 1/8 cup of water and brown it in its own fat. Add 1/2 cup of olive oil to the pan and saute the onions and garlic. Add in the adobong tahong. Once it boils, add in the whole peeled tomatoes, sundried tomatoes and the shredded tuyo. Let it boil and then add in the pasta water, and the herbs. Reduce the sauce to a thick consistency over low heat. Just before the sauce reaches the consistency you want, add in half of the Parmesan cheese and the cherry peppers.

Once the sauce has thickened, in a separate pan, heat the remaining olive oil and add in the sauce. Mix gently. Add the pasta slowly and mix gently just so you cover all the noodles with the sauce. Put aside at least 1/2 cup of the sauce. Once the noodles have been evenly coated, plate and top with the extra pasta sauce, shredded tawilis and parmesan cheese.

For a little punch, drizzle some truffle oil. Mine s courtesy of my good friend and kindred foodie, Daki Fernando.

You can also add in some arugula leaves or whole Tawilis pieces for a prettier plating.