This is How We Do It

Check out my Tortilla Soup recipe featured today till next Tuesday on Hometown Pasadena!

chili in potMerry Christmas Eve!

OK.  So, at this point in the holiday season a sit-down turkey with all the standard side dishes is just really not what I’m in the mood for.  Between the homemade candy friends have delivered, the boxes of chocolates Mike’s students (he teaches middle school and has around 150) blessed us with and the general can’t-turn-around-without-someone-placing-a-delectable-delight-right-under-my-nose vibe that permeates my life… a little turn toward the lighter side of the table is in order.

One of the many aspects of living in the multicultural mecca of the universe (unofficial title) is that Christmas Eve dinner options abound.  So I’ve whipped up some simple black bean chili which we will ladle over our Mexican tamales (which I did not make–sorry) for dinner tonight.  Tamales are Mexico’s way of saying “Feliz Navidad” and this year it’s our way too.

For dessert…

oranges sweet Clementine oranges picked from my neighbor’s tree two days ago.

Please know that the following statement is not so much a “nah-nah-nah-boo-boo” type claim as much as a “I’m originally from Minnesota so I don’t take local things for granted…!”

It’s almost 80 degrees outside.  My windows and doors are open and I ain’t dreamin’ of no white Christmas…

Easy-Peasy Chili

Ingredients: 2 tbsp. olive oil, 1/2 med onion (diced), 1 clove crushed garlic, 2 med bell peppers (diced–approximately 1 1/2 cups), Two 15 oz. cans black beans (with liquid–don’t drain’em!), One 15 oz. can diced, stewed or crushed tomatoes, One 6 oz. can tomato paste, 1 1/2 tsp. chili powder, salt and pepper to taste.

Directions: Simmer onion (any kind will do,) garlic and olive oil for a few minutes.  Add bell pepper and cook until peppers start to soften.  Add everything else, stir and bring to a boil/simmer until peppers are fully cooked.  You.  Are.  Done.

Tamales… yeah so you may recall that I’m actually 1/2 Mexican.  It’s my dad’s side though.  My mom’s ancestors which hale from Lithuania and Germany never passed down any tamale making traditions.  Lucky for me Los Angeles has the second biggest populations of Mexicans (after Mexico City) in the world so it couldn’t be easier to find authentic, delicious tamales made by someone who’s mama showed’em how to do it right!  Gracias amigas!