Time For Me to Eat Heathy

Submitted

by Jeanne Gardin

Since the Holidays are over, I’m starting to feel guilty about all the sugar I ate! So, I reached into my recipe file and pulled out this great chili recipe. It’s so tasty and you sure won’t feel guilty after eating it. I hope you like it.

Shopping in an international market is a bit like being a tourist for an hour. The foods of the world’s cuisines are arrayed before you. It’s impossible to rush through picking out ingredients — sometimes because you have no idea what you’re looking at, sometimes because you’re imagining a similar dish you had in Hungary . . . or Greece . . . or the Philippines. The largest international markets have a huge range of meats you can’t find anywhere else and fresh seafood and fish of all kinds (some still swimming in the tank). They often have bakeries and produce sections to write home about. Moreover, the prices make these markets worth the trip.

Gotta Love Prepared Foods!

Though the shelves are still crowded with a multiplicity of ingredients (arranged by region or country), perhaps the biggest change over the last decade is the significant increase of frozen, prepared foods available. America loves prepared food and now, it seems, the rest of the world does, too. You’ll find aisle after aisle with all manner of frozen ethnic food. This is great news for those who want the authentic taste of a cuisine, without taking regional cooking lessons.

What’s out there?

AZ International Marketplace, 1920 W Broadway (NE corner of Broadway & Dobson in Mesa). This market is HUGE! Bring a sweater because there is aisle after aisle of frozen foods to choose from. The emphasis is on Asian, Indian, and Hispanic to be found - such as frozen snails for escargot and canned pork rillettes so favored by the French. Open from 9 to 9. There is no ethnic restaurant on the premises, but plenty nearby.

Just up the road, on the SW corner of Main and Dobson is the Mekong Supermarket. Also open from 9 to 9, this market is not nearly as spacious, but the meat and fish sections are amazing. This market is more crowded than the AZ International Marketplace, yet even more fun to browse. Though there are some Hispanic and Indian cuisine items, the overwhelming emphasis is on Asian food. Mekong Plaza not only contains the Mekong Supermarket, but also several interesting Vietnamese, Thai, and Chinese restaurants, as well as gift shops and Asian-owned businesses. By the way, if you’re a fan of dim sum, the Mekong Palace Restaurant offers dim sum Monday through Friday from 11 - 3, and on weekends from 10 - 3. Be warned: on Sunday there are long lines waiting for a table.

Turmeric Cash & Carry, in the Fiesta Plaza on the SE corner of Alma School and Baseline. This store specializes in Indian cuisine. Though the store is much smaller than the others, the clerks are especially friendly and helpful. Lots of ingredients and spices are imported from India as well as prepared frozen foods to choose from. Indian cuisine is largely vegan, and the produce section held some interesting offerings that the clerk was happy to discuss. Despite the name, Turmeric Cash & Carry, credit cards are accepted. The store is open from 10 to 9 every day. There is a small cafe within the store that opens at 11.

Lee Lee International Supermarket is in Dobson Plaza on the NE corner of Dobson and Warner in Chandler. Another busy market with ingredients organized by region. The offerings of frozen, prepared food are not as extensive as in the AZ International Marketplace but include a different variety. In addition, this marketplace has a bakery, Eastern European foods, and a really nice produce section. A little farther than the others, but well worth the trip. Open daily from 9 to 9. Lots of nearby restaurants.

These four are only a small sampling of ethnic markets in the local area. In a future article, I’ll explore some of our nearby Hispanic, Korean, Mediterranean, and Japanese markets. Meanwhile, have fun being a onehour tourist!

Vegetarian Sweet Potato Chili

Ingredients:

1 Tbsp olive oil

1 Tbsp. chili powder

1 med. red onion chopped

1 tsp. ground cumin

1 green bell pepper chopped

1 tsp. cayenne pepper or to taste

1 red pepper chopped

2 tsp. unsweetened cocoa powder

1 med. sweet potato peeled and cut

1 28 oz. can diced tomatoes with juice into ½ inch cubes

1 15 oz. can black beans, drained & rinsed

Salt and freshly ground pepper

1 15 oz. can kidney beans, drained & rinsed

4 garlic cloves minced or 1 Tbsp.

2 cups vegetable broth (or beef broth if you prefer) minced garlic

Directions:

1. In a 4-to-6-quart Dutch oven or stockpot over medium heat, warm the olive oil until shimmering. Add the chopped vegetables (next 4 ingredients) and a sprinkle of salt and pepper. Cook, stirring occasionally until the onions start turning translucent, about 3 to 5 minutes.

2. Reduce the heat to medium-low. Add the garlic and spices and another dash of salt and pepper plus the tomatoes, beans, and broth. Cover and cook, stirring occasionally and reducing heat as necessary to maintain a gentle simmer until the sweet potatoes are tender and the chili has reduced to a heartier consistency, about 45 min. to 1 hour.

3. If you would like an even thicker consistency, use a potato masher to mash the chili until the texture suits your preferences. Suggested garnishes: sour cream, grated cheese, thinly sliced green onions, or chopped cilantro.

By Chef LaMott (Doris LaMott Hoel)

As soon as the Christmas season is past, it is time to think of Valentine’s Day! Love is in the air!

So, it’s time to celebrate with the ones who mean the most to you. As I always say, inviting friends to your home is the biggest compliment you can ever give anyone!

So, make it special. I love to create a theme for whatever kind of entertaining. It makes it easier and more fun. So, the Love and Heart themes are upon us.