The potato leek soup was also pretty damn good. I had never eaten a leek before in my life, had no idea it was a type of onion. Used a potato ricer for the first time - I am pretty convinced it would make some damn good mashed potatoes, texture-wise.
I had found a recipe in one of my cookbooks for a casserole that sounded tempting, though in general I am not a fan of casseroles. It was for Southwest Chicken Tortellini Casserole, and goddamn was it good. I have been craving spicy food lately like nobody's business, but while this dish wasn't actually "hot" spicy, it had a nice, soothing spiced tone to it. I plan to kick it up a notch next time.
Today I am attempting to make chili for the first time. I LOVE chili. I am starting with the basic recipe found in the Betty Crocker cookbook (the bible-sized one). I have a couple of tweaks planned, including Ro-Tel diced tomatoes with chiles instead of the plain diced tomatoes, jar salsa instead of the canned tomato sauce, and simmering with a seeded jalapeno or two to add some kick. The recipe calls for the chili to simmer for just over an hour, but I plan to simmer it for at least twice that long. Any tips for me from fellow chili-lovers out there?
It's a cold, shitty, rainy New England sunday - I think it's got "CHILI" written all over it.