It's a Chef's Life

Chili is the easiest dinner around, just done in the time it takes to open a few cans. I brown 500g beef mince with cumin, chili powder, chili flakes for heat, and pimenton de la vera (Spanish paprika). Add tomato paste, a can of chopped tomatoes, and two cans of beans. I used butter beans and red kidney beans but black or white ones will do the trick too. The secret is to add a little sweetener to balance out the acid in the tomatoes so a little agave or sugar will be perfect. Don't forget salt and pepper but I prefer to use GOYA adobo. Add sour cream, cheese, guac, pico de gallo, or tortilla chips to garnish.

Chicken salad is one of my favorite things to eat. I like to poach my chicken in stock until the internal temp is 165F. This is a kitchen sink recipe using what I had on hand; dried apricots, flaked toasted almonds, scallions. Saute some curry powder in oil and mix with some mayo, I like homemade but the jar kind will do just fine! Try any combination of fruit and nuts; cranberries and pecans, grapes and walnuts, and fresh herbs like tarragon or coriander. Serve in lettuce cups!