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hibernation fare


hibernation fare Recipe

Ingredients:
  • 1 tablespoon vegetable oil
  • 1 humongous onion, diced
  • 1 15-ounce can of pinto beans, drained and rinsed
  • 1 15-ounce can of black beans, drained and rinsed
  • 1 15-ounce can of kidney beans, drained and rinsed
  • 1 28-ounce plus one 15-ounce can diced tomatoes
  • 1 cup water or stock
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon unsweetened cocoa
  • 1 minced chipotle in adobo, from a can, or if your store is out, ahem, 1/4 teaspoon cayenne will do (the amount here will add a nice kick so tune it up or down according to your tastes; the type and brand of chili powder you use will also affect the heat)
  • Salt and pepper, to taste
  • Sliced green onions, for garnish
  • 1 1/4 cups buttermilk, milk or yogurt (or 1 1/4 cups milk and 1 tablespoon white vinegar see Step 2 below) plus more as need
  • 2 tablespoons butter, olive oil, lard or bacon drippings
  • 1 1/2 cups (about 7 ounces) medium-grind cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon sugar, plus more if you like sweet cornbread
  • 1 eggs
  • 1 tablespoon cumin (instead of chili powder); 1 cup fresh corn (instead of creamed); molasses or honey, in place of the sugar, about 1/4 cup; minced herbs such as cilantro or fresh parsley, 2 tablespoons; sauted onions, shallots or leeks, about 1/2 cup.
  • 2 1/2 pounds Italian sweet sausages, casings removed, crumbled (Deb note: we replaced this with some sweet, and some spicy Italian chicken and turkey sausages)
  • 3 tablespoons olive oil
  • 1 1/2 pounds mushrooms, thickly sliced
  • 3 cups chopped onions
  • 1 1/2 cups chopped fresh basil
  • 1/4 cup chopped fresh oregano
  • 6 large garlic cloves, chopped
  • 1 cup dry white wine
  • 5 cups canned crushed tomatoes with added puree
  • 2 cups diced tomatoes (about 4 medium-large tomatoes)
  • 2 tablespoons (1/4 stick) butter
  • 1 1/4 pounds pappardelle or mafaldine pasta (or any wide, flat noodles)*
  • 1 1/2 cups grated pecorino Romano cheese (about 4 1/2 ounces)
Directions:
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