Of Fall and Chili

Growing up in an Asian household chili was something I was never introduced to until I was in my teens......And that same would go to pumpkin as well.  The older I've become the more appreciative I have become of both, as the people that I have grown with throughout the years will not go without pumpkin, apples, chili or mac and cheese that comes with the slight chill in the air and the brisk wisp of the falling leaf.

I made chili fairly recently, in fact it was my first.  However I did not bother with doing the whole blogging thing with it.  I also made mac and cheese too.....Also with no post.

I got this recipe from Seriouseats with a few revisions.

Ingredients:

1 tablespoon vegetable oil
1 cup chopped onion (I used 1/2 1 large onion)
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 ounce can) can chopped green chiles (I used a very small handful of Serrano peppers...chopped, cleaned of seeds)
1 large clove garlic, minced
1 pound ground turkey (I used 1 lb chicken instead)
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can red kidney beans (I skipped the beans...As I am not a fan)
2 cups (1 14.5 ounce can) pumpkin puree
1 1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon pepper
cayenne pepper to taste (at least 3 good shakes)
sugar (to taste)

Directions
1.  Heat oil in a large skillet or dutch oven over medium heat
2.  Saute the onion, both bell peppers, chiles, and garlic til tender.

3.  Make room in the center of the skillet for chicken and brown.
4.  Stir in tomatoes, and pumpkin
5.  Add the seasonings
6.  Reduce heat and simmer at least 20 minutes.
7.  Eat!

Japanese Inspired pickled salad

I've had the Chinese/Taiwanese pickled cucumber salad and I've seen recipes both involving Daikon and Cucumber...So I had figured why not?  Needless to say I concocted this 'recipe'.  I had used these items below...

Soy Sauce

Sesame Oil

Yuzu

Ponzu

Katsuo Mirin Furikake  (Season Dried Bonito and Sesame Seed Mix)

Ichimi Togarashi (Japanese 5 spice I believe....Use with caution upon using the first time..)

Cucumber

Daikon

Pepper

And I had washed, prepped, and julienned the cucumber and daikon as best I could.  I then taste tested the dressing a few times before I came to one suitable to my tastes.  I had added my own pepper as I figure that the soy/ponzu/yuzu would do enough of the 'salting' itself once combined with the cut up cucumber and daikon.

I had added everything together, jiggled everything around in a closed container, and let it sit in the fridge for at least 20 minutes to an hour before chowing down.  Once it was done chilling, I had used the green onion as flavor and garnish.

It's simple, healthy and good.