Chili With Ranch Sour Cream. New Music From Marlowe Grey.

Chili With Ranch Sour Cream
What makes this chili a complete standout is the Ranch Sour Cream. It’s absolutely amazing, especially combined with the fried onions. Even if you swear by your favorite chili recipe, try it with these toppings. So good.

Chili With Ranch Sour Cream
Chili With Ranch Sour Cream


3 tablespoons vegetable oil
1 large onion, finely chopped
1 red bell pepper, finely chopped
2 red jalapeño peppers, seeded and finely chopped
2 tablespoons tomato paste
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
2 pounds ground beef chuck
Kosher salt and freshly ground pepper
2 (14 ounce) cans diced tomatoes
2 (15 ounce) cans kidney beans
1 bay leaf
Ranch Sour Cream (recipe follows)
Canned fried onions, for topping


1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion, bell pepper and jalapeños. Cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, coriander and oregano. Continue cooking, stirring occasionally, until the vegetables are well coated, about 3 minutes.

2. Add the beef, season with salt and pepper and cook, stirring and breaking up the meat, until no longer pink, about 3 minutes.

3. Add the tomatoes, beans, bay leaf, 1 teaspoon salt and 1 cup water. Bring to a simmer, then reduce heat to medium low. Continue cooking, stirring occasionally, until thickened, 45 minutes. Remove bay leaf and correct seasoning.

4. Ladle the chili into bowls. Top with the ranch sour cream and fried onions.

Serves 8

Ranch Sour Cream


1 1/2 cups sour cream
1 1/2 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh chives
2 green onions, thinly sliced
Kosher salt and freshly ground pepper


1. Combine the sour cream, vinegar, cilantro, chives and green onions in a bowl.

2. Add 1 teaspoon salt and a few grinds of pepper. Whisk until smooth. Cover and refrigerate until ready to serve.

Recipes from Food Network Magazine
Chili With Ranch Sour Cream

‘Midnight In Brooklyn’ is new and really good from Brooklyn-based band Marlowe Grey. Digging that flute.

Check out Marlowe Grey on the band’s Website where you can buy their music.


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Kale And Quinoa Bowl With Tofu And Mushrooms. New Music From Sleater-Kinney.

Kale And Quinoa Bowl With Tofu And Mushrooms

If you love the show Portlandia then you’ll be crazy about the new Portlandia cookbook. It’s funny, creative, and highly entertaining. But, most importantly, it’s packed with easy to follow recipes that celebrate the cutting edge food culture of Portland, Oregon.

The first recipe I tried, Kale And Quinoa Bowl With Tofu And Mushrooms, is a home run. It’s also the first recipe where I have enjoyed quinoa. Whatever it is about this preparation and combination of ingredients, I thought it was extremely delicious.

Like the show’s iconic sketch where Carrie and Fred encourage us to “Put a bird on it” on everything from teapots to toast, the cookbook suggests that we “Lay An Egg On It” for certain recipes. Like this one. Do it!

Kale And Quinoa Bowl With Tofu And Mushrooms
Kale And Quinoa Bowl With Tofu And Mushrooms


Quinoa (recipe follows)
1/4 cup vegetable oil
4 cups trimmed and sliced mixed wild mushrooms (about 8 ounces)
8 oz firm tofu, cut into ¾-inch cubes
1 large shallot, minced
2 tsp minced fresh ginger
5 oz baby kale (about 6 lightly packed cups)
1 1/2 Tbs soy sauce
4 fried eggs, optional


1. In a large nonstick skillet, heat 2 tablespoons of the vegetable oil. Add the mushrooms and cook over medium-high heat, stirring occasionally, until golden, about 10 minutes. Remove mushrooms onto a plate.

2. Heat another tablespoon of the oil in the same skillet. Add tofu and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add tofu to the mushrooms on the plate.

3. Heat the remaining tablespoon of oil in the same skillet. Add shallots and ginger and cook over medium-high heat, stirring, about 2 minutes. Add the kale and cook, stirring until wilted, about 3 minutes.

4. Return the tofu and mushrooms to the skillet and cook, stirring, until heated through, about 2 minutes. Add the soy sauce and cook for 1 minute longer.

5. Mound quinoa in bowls and top with the kale mixture. Lay an egg on it, if you like, and serve.

Serves 4



1 Tbs vegetable Oil
1 large shallot, minced
3/4 cup quinoa
Kosher salt


1. In a medium saucepan, heat the oil. Add the shallot and cook over medium heat until softened, about 4 minutes.

2. Add the quinoa and cook, stirring until it begins to pop, about 3 minutes.

3. Add 1½ cups water and a pinch of salt and bring to a boil. Cover and cook over low heat for 15 minutes or until all the water is absorbed.

4. Let sit off the heat for 15 minutes, then fluff with a fork.

Recipes from The Portlandia Cookbook
Kale And Quinoa Bowl With Tofu And Mushrooms

Sleater-Kinney is a most logical choice to pair with today’s recipe. ‘No Cities To Love’, their first new album in about 10 years, is a hard core rocker with lots to love. You go grrrrrls!

Check out Sleater-Kinney on Bandcamp, where you can learn of upcoming world tour dates and buy their music.


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Short And Sweet. Graham Cracker Brownies.

Graham Cracker Brownies

The parrot one is my favorite.

Okay peeps, Polly want a cracker?

Yes, if it is in the form of these Graham Cracker Brownies.

Four ingredients and about one half hour of your time gets you a pan full of sweet, ooey, gooey, chewy, chocolate packed treats. The whole pan was gone in a flash.

Graham Cracker Brownies
Graham Cracker Brownies


2 cups graham cracker crumbs (about 32 squares)
1 cup (6 ounces) semisweet chocolate chips or chocolate chunks
1 teaspoon baking powder
1 (14 ounce) can sweetened condensed milk


1. In a large bowl, combine all ingredients.

2. Spread into a greased 8-inch square baking pan.

3. Bake at 350°F for 30-35 minutes or until a tester inserted near the center comes out clean.

4. Cool brownies on a wire rack before cutting into squares.

Makes about 16 squares
graham cracker brownies
Graham Cracker Brownies

Here’s a short song.

And a sweet song, in a post-punk kind of way.

“Is cupid drunk or does he just have bad aim?”

Check out The Dollyrots on the band’s Website, where you can buy their music.


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Chicken With Parsley Sauce And Lemon Butter Broccoli. New Music From Chirping.

Chicken With Parsley Sauce And Lemon Butter Broccoli

It’s cookbook month over here in my kitchen.

I have almost 200 cookbooks that I adore. They have stiff competition now from the 14 cooking magazines I subscribe to and the enormous internet packed with recipes.

So, what I do is divide the calendar into cookbook month, magazine month, clip-out month, and computer bookmarked recipe month, repeated 3 times.

Sounds pretty Type A, no? Well, yes, but it does make sure I dig into those beloved cookbooks. And it ensures that now and again in the midst of all the Tex-Mex, Buffalo this and that, and Kale, Quinoa and other trendy ingredients, I go back to some classic, simple recipes.

Take today’s recipes which date back to a cookbook from 1979. Chicken cooked in butter then topped with a persillade (a brightly flavored parsley sauce) couldn’t be easier, but is oh, so tasty. An easy side of broccoli with lemon butter rounds things out.

Chicken With Parsley Sauce
Chicken With Parsley Sauce


1 (2 1/2 lb) whole chickens, cut up
Salt and freshly ground black pepper
4 tablespoons butter
1⁄4 cup bread crumbs
2 tablespoons shallots, finely chopped
1 garlic clove, minced
2 tablespoons parsley, finely chopped


1. Preheat oven to 400℉.

2. Melt butter in a skillet over medium high heat. Season chicken pieces with salt and pepper and add to skillet. Cook about 5 minutes until lightly browned on one side. Turn and cook 5 minutes on the other side. Place chicken and buttery juices in a baking dish.

3. Combine bread crumbs, shallots, garlic, and parsley. Sprinkle over chicken pieces and baste to coat well with the butter.

4. Bake for 10 minutes or until chicken is cooked through.

5. Cook under broiler briefly to brown the top of the chicken.

Serves 4
 Lemon Butter Broccoli
Lemon Butter Broccoli


1 bunch broccoli, cut into bite-sized pieces
2 tablespoons butter
Juice of 1/2 lemon
Freshly ground pepper


1. Bring a few inches of water to a boil in a pan. Add the broccoli and cook briefly until crisp-tender, about 3 minutes.

2. Meanwhile, in a large skillet, melt the butter and add the lemon juice. Pour over the broccoli and serve.

Serves 4

Recipes from The New York Times 60 Minute Gourmet by Pierre Franey
Chicken With Parsley Sauce And Lemon Butter Broccoli

I could go retro with the music today, but this new song from Chirping is so darn cheerful and catchy that it was an easy choice. And if you wondering, I am not so Type A with my music listening. Imagine: New Music Month, Vinyl Month, CD Month….that would be waaaaay insane.

Check out Chirping on the band’s Website, where you can learn of an upcoming gig in Stockholm and link to buy their music.


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Coconut Water Rum Cocktail. New Music From Anna Haas.

Coconut Water Rum Cocktail

My patio looks just like that photo and my driveway is an ice rink, but IT’S SPRING!

Let’s toast the possibility of short sleeves in the somewhat foreseeable future with this light, refreshing cocktail. It’s like drinking in a bit of the tropics.

Coconut Water Rum Cocktail
Coconut Water Rum Cocktail


Coconut water
White Rum
Pineapple juice
Orange juice


1. Fill a cocktail glass with ice.

2. Pour coconut water over the ice and top with a splash of rum, pineapple juice and orange juice.
Coconut Water Rum Cocktail

Grab your drink, put on some shades, shorts optional. C’mon, we’re gonna sashay around the kitchen to the sort of dance-o-latin vibe of ‘Woman Of The Wild’ by Anna Haas.

Anna Haas has new album, “Passion/Poison” coming out next week. Check out her Website, where you can learn of upcoming east coast US shows and link to buy the music.


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Salted Caramel Chocolate Chunk Cashew Cookies. New Music From Steps Of Doe.

Salted Caramel Chocolate Chunk Cashew Cookies

I don’t put cashews in cookies nearly enough. So when I saw a recipe for Salted Toffee Cashew Cookies, I was on it immediately. Of course, as you read this you’re saying to yourself “That’s not what she titled this post, though.”

Yes, anyone who knows me understands how much I love to follow recipes and not make many changes so I can see what the recipe creator had in mind. But this particular recipe seemed to be crying out for some chocolate. And a little caramel. And I’m not a big fan of those brickle bits in general. And I had some salted caramel chocolate bars begging me to to have my way with them.

That’s a lot of ands which led to a very delicious end. Chewy, crunchy, nutty, chocolatety with the occasional ooze of salted caramel, these cookies are terrific. I especially love the cashew perched on top for presentation. Next time I will probably change out the butterscotch chips as all my cookie monsters here were not big fans of them.

Salted Caramel Chocolate Chunk Cashew Cookies
Salted Toffee Chocolate Chunk Cashew Cookies


1 cup butter, softened
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped salted cashews
1 cup chopped salted caramel chocolate bars (like these)
1 cup butterscotch chips
Salted whole cashews


1. Preheat oven to 375°F.

2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla.

3. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture.

4. Stir in chopped cashews, chopped chocolate and butterscotch chips.

5. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment lined baking sheets.

6. Press one whole cashew into each cookie.

7. Bake 7-9 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool.

Makes about 5 dozen

Recipe slightly adapted from Simple & Delicious Magazine

Salted Caramel Chocolate Chunk Cashew Cookies
Salted Caramel Chocolate Chunk Cashew Cookies

Steps Of Doe, a duo out of So-Cal, have their debut album coming out next week. “On Returning” is full of folksy pop packed with lovely harmonies. ‘Walker’ is spot on hot. Its jangly guitar somehow gives it a dark ages flair.

Check out Steps Of Doe on their Website and Facebook. Keep tuned there for purchasing information.


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Killer Kale Pasta. Killer New Song From The Colourist.

Killer Kale Pasta

Three men on a boat had among them four cigarettes, but no way to light them.
So what did they do?
They threw one cigarette overboard, and the whole boat became a cigarette lighter.

Want a lighter pasta that doesn’t taste like it is?

Go for this Killer Kale Pasta.

It’s packed with vegetables and gets a kick from crushed red pepper. I left the chicken out, but I bet it would only make the dish more delicious. I think that roasted peppers in a jar are really good, so I used them here as a shortcut.

Killer Kale Pasta
Killer Kale Pasta


2 red bell peppers (I used roasted red peppers in a jar, which I sliced.)
Olive oil
2 cloves garlic, minced
2 shallots, diced
Kosher salt and freshly ground black pepper
2 teaspoons red pepper flakes, plus extra for finishing
1/2 cup white wine
1 (28-ounce) can plus 1 (14-ounce) can diced fire roasted tomatoes
2 large bunches kale (about 3 pounds)
4 cups coarsely shredded roasted chicken meat (I left this out)
1 cup chicken stock
1 pound rigatoni
Extra-virgin olive oil
1 cup grated Parmesan


1. Rub the red bell peppers with olive oil and place directly over a direct flame to char on all sides, 3 to 4 minutes per side. Remove from the flame and place into a bowl. Cover with plastic wrap and allow to steam for about 10 minutes. Once cool to the touch, remove the steamed peppers from the bowl and pull off the charred skin, stem and seeds. Cut into slices and set aside until ready to use.

2. Set a large Dutch oven over medium-high heat. Add a little olive oil and cook the garlic with the shallots, about 3 minutes. Season with salt and pepper. Add the red pepper flakes and white wine. Cook until most of the wine has evaporated. Stir in the tomatoes and the roasted red peppers. Bring to a boil then reduce the heat to a simmer.

3. Remove and discard the stems from the kale. Tear the leaves into bite-size pieces. Stir kale into the tomato sauce along with the chicken. Cover and cook for 5 minutes. If vegetables appear too dry add the chicken stock.

4. Simmer until the kale is tender and the sauce is thick, 15 to 20 minutes. Season with salt and pepper.

5. Cook the rigatoni according to package directions, about 8 to 10 minutes. Drain and add to the Dutch oven with the finished sauce. Stir then cook over low heat until the pasta is desired doneness, about 2 to 3 minutes.

6. Serve the pasta topped with Parmesan and some additional red chili flakes.

Serves 4 to 6

Recipe slightly adapted from Food Network Magazine
Killer Kale Pasta

Killer pasta deserves a killer pop song. Snag that hook and get your stadium anthem groove going.

“When I’m away
you sing a song as you think of me”

Check out The Colourist on the band’s Website where you can learn of upcoming shows on the west coast of the US and Canada and buy their music.


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