Wisconsin Foodie - WMSE Rockabilly Chili Cookoff (Part 1)
Season 6 Episode 11 (Part 1) - WMSE Rockabilly Chili Cookoff
On this episode of Wisconsin Foodie, we attend the 12th Annual WMSE Rockabilly Chili Cookoff. We stop at the Riverwest Co-Op to see what the reigning champions of vegetarian chili are cooking up for this year's competition. New to the cookoff this year was the addition of four firehouses' stepping up to challenge each other for chili dominance. So we also went to check out what fire fighter, Schuyler Belott is preparing in order to stomp out the competition at the Milwaukee Fire Department Training Academy. Live music performed by the Kevin Fayte Rock'n'Roll Trio.
Riverwest Co-Op -
WMSE -
Milwaukee Fire Department -
Kevin Fayte Rock'n'Roll Trio -
The SHOCKING SECRET to great chili
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***RECIPE***
Cut up some onions and peppers. Cook them in a big pot until soft. Dump in canned crushed or puréed tomatoes and undrained canned beans — roughly equal quantities is a good starting point, though I like extra tomato. Dump in a lot of spices until you like how it tastes — cumin + smoked paprika + oregano + garlic powder is a good basic blend. Simmer for about a half hour. If you want to be fancy, melt in a little dark chocolate. Eat and go do something else with your life.
Vegan Mongolian Beef -- soy chunks in a sweet soy glaze, inspired by P.F. Chang's!
This Vegan Mongolian “Beef” is made with soy chunks coated in starch and then fried to a crisp before being stir-fried with an aromatic blend of garlic, ginger, and scallions. It’s coated in a sweet soy glaze that beautifully coats the crunchy pieces of soy chunks to replace the usual “beef” in this recipe. :)
FULL RECIPE HERE ????????
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Pantry staples:
All-purpose flour:
Sesame oil:
Coconut sugar:
Curry powder:
Diced tomatoes:
Dried shiitake mushrooms:
Hoisin sauce:
Nutritional yeast:
Peanut butter:
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Sriracha:
Sweet chili sauce:
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Non-stick pan:
NutriBullet:
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven):
Dumpling/Buns rolling pin:
Cast Iron Pan:
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FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe
LEARN HOW TO COOK A FAST VEGGIE STIR FRY THAT'S BETTER THAN TAKEOUT
LAY HO MA!! Stir fry's can literally be put together in minutes and they are absolutely delicious. Join me in this episode and learn how to cook a fast and easy vegetable stir fry in just 10 minutes! Let's begin
Ingredients:
4 cremini mushrooms
1/4 red onion
3/4 green bell pepper
3/4 red bell pepper
60g broccolini
1/2 cup baby corn
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp soy sauce
1 tsp black vinegar
splash of toasted sesame oil
drizzle of olive oil
Directions:
1. Quarter the cremini mushrooms. Roughly chop the red onion, green bell pepper, and red bell pepper. Chop the broccolini into bite sized pieces
2. To make the sauce, combine the hoisin sauce, both soy sauces, black vinegar, and toasted sesame oil
3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4. Sauté the red onion and both bell peppers for a couple of minutes
5. Add the mushrooms and broccolini. Sauté for 3-4min
6. Add the baby corn and sauce. Sauté another couple of minutes, then plate and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Three Chili Meals in a Jar! | Just Add Water- gifts in a jar | Prepping for SHTF 2023
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Why you should stockpile THESE in your prepper pantry! Meal in a jar | Prepping for SHTF 2023
People are learning about food shortages whether it’s from YouTube channels like Canadian prepper, magic prepper, Alaska prepper, full spectrum survival, even the epic economist, having a sense of world, news and earthquake news will keep people prepping watching YouTube channels like southern prepper 1, or Goshen Prepping definitely keeps you updated as HTF 2023 and disaster preparedness part of your prepper news Mindset, preppers watch Prepping news as they are prepping for 2023 whether it’s food shortages in 2023 or Walmart food shortages staying up on breaking news and having a sense of city prepping even the doomsday preppers have everything ready in case of an SHTF event. Riverside Homestead Life, Sutton's Daze, Iridium242, and She's in Her Apron are great sources for info as well!
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How to make TVP taste delicious | West African Peanut Stew/ Soy à Brás/ Chanfana |
In this video, you will find my favorite West African recipe- originally made with chicken- and my favorite Portuguese dishes- chanfana and soy à brás- which originally are made with the meat of the old goat and codfish, respectively.
I hope you enjoy it.
1)West African stew
100g Soy cubes
200g Peanut butter
1 can chopped tomatoes
1 cube vegetable stock
Juice of 2 lemons
4 medium tomatoes
Onions, sliced
1 cup of hot water
Spices: Bay leaves, Paprika, Black pepper, Salt, Spicy chili, if you can handle it.
Soak the soy cubes in hot water.
In a pot, add olive oil and onions, let it cook for 2 minutes on medium heat.
Strain the water from the soy cubes and take the excess water out.
Add the soy cubes to the pot with the spices and vegetable stock.
With the help of a blender, blend the peanut butter, canned tomatoes, and lemon juice, and 1 cup of hot water. Add to the pot.
Cook for 10 minutes. Add the chopped fresh tomatoes and cook for another 15 minutes.
P.s. stir the stew from time to time.
Best serve with rice.
2)Soy à brás
Ingredients
100g Granulated soy
200g Thinly chopped (matchstick-sized) fried potatoes
1 big Onion
5 cloves of Garlic
1/4 tsp Black pepper
1 tsp paprika
1 tbsp dried parsley
100g Black olives
A handful of fresh parsley to decorate
200ml White wine
1 cube vegetable broth
Bring the water to boil, in a bowl let the soy hydrate. Drain excess water
In a large skillet over low heat, sauté the sliced onion, crushed garlic cloves, vegetable broth, and bay leaf in olive oil.
Add the granulated soy and mix well. Let the soy brown
Add thinly chopped (matchstick-sized) fried potatoes and white wine to the granulated soy and mix until well connected.
Taste and fine-tune the seasonings by adding black pepper, dry parsley and, paprika.
Serve the soy Brás, sprinkled with parsley and olives
3)Chanfana
150g Soy cubes
300ml Red wine
150ml Water
60ml Olive oil
2 tbsp smoked paprika
1 tsp Nutmeg
5 bay leaves
2 onions, sliced
6 garlic cloves, chopped
Salt & black pepper
Soak the ingredients for about 4 hours or overnight.
On top of the stove, heat the casserole over medium-high heat until the wine starts to simmer.
Put it in the oven and bake for 1 hour at 200°C.
Best served with boiled potatoes and salad.
[PT] FAÇA PRATOS DELICIOSSOS COM SOJA
Neste vídeo vais encontrar as minhas receitas preferidas da África Ocidental - originalmente feita com frango - e os meus pratos portugueses preferidos - chanfana e soja à brás - que originalmente são feitos com carne de cabra velha e bacalhau, respectivamente.
Espero que você goste.
1) Caldo de amendoim
100g de cubos de soja
200g de manteiga de amendoim
1 lata de tomate picado
1 cubo de caldo de legumes
Sumo de 2 limões
4 tomates médios
Cebolas em rodelas
1 chávena de água quente
Temperos: folhas de louro, páprica, pimenta preta, sal, pimenta picante(se aguentares).
Mergulhe os cubos de soja em água quente.
Em uma panela, adicione o azeite e as cebolas, deixe cozinhar por 2 minutos em fogo médio.
Coe a água dos cubos de soja e retire o excesso de água.
Adicione os cubos de soja à panela com as especiarias e o caldo de legumes.
Com a ajuda de um liquidificador, bata a manteiga de amendoim, o tomate em lata, o sumo de limão e 1 chávena de água quente. Adicione à panela.
Cozinhe por 10 minutos. Adicione os tomates frescos picados e cozinhe por mais 15 minutos.
P.s. mexa o guisado de vez em quando.
Melhor servir com arroz.
2) Soja à brás
Ingredientes
100g de soja granulada
200g de batatas fritas palha-palha
1 cebola grande
5 dentes de alho
1/4 colher de chá de pimenta preta
1 colher de chá de páprica
1 colher de sopa de salsa seca
100g azeitonas pretas
Um punhado de salsa fresca para decorar
200ml de vinho branco
1 cubo de caldo de vegetais
Leve a água para ferver, em uma tigela deixe a soja hidratar. Drene o excesso de água
Em uma frigideira grande em fogo baixo, refogue a cebola fatiada, os dentes de alho esmagados, o caldo de legumes e a folha de louro no azeite.
Adicione a soja granulada e misture bem. Deixe a soja dourar
Adicione batatas fritas e vinho branco à soja granulada e misture até ficar bem conectado.
Prove e ajuste os temperos adicionando pimenta fresca, salsa seca e colorau.
Sirva a soja Brás, polvilhada com salsa e azeitonas
3) Chanfana
150g de cubos de soja
300ml de vinho tinto
150ml de água
60ml de azeite
2 colheres de sopa de páprica defumada
1 colher de chá de noz-moscada
5 folhas de louro
2 cebolas em rodelas
6 dentes de alho picados
Sal e pimenta preta
Mergulhe os ingredientes por cerca de 4 horas ou durante a noite.
Em cima do fogão, aqueça a caçarola em fogo médio-alto até que o vinho comece a ferver.
Leve ao forno por 1 hora a 200 ° C.
Melhor servido com batatas cozidas e salada.
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Music:
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I love you for watching,
V.
#africanfood #portuguesefood #veganrecipes