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chezmaxFirst, there's a new mexican place in town! (YAY!!!!)
Next to the Mongolian Grill in the University Plaza, in the former-former-home of PC Waterloo, Casa Salsa opened this week. They're massively busy (which is a good sign), and their food is pretty good. It's not gourmet Mexican by any means, but it's awesome for quick non-Taco-Bell Mexican. B++. Would eat again.
I made some awesome slow-cooker chili on Sunday. It's also not gourmet chili, but I adjusted my recipe a bit, and the results were really quite tasty. In case anyone else is curious, I've included the recipe. If you're of the opinion that chili doesn't include beans or tomatoes, don't read. This is the style of chili I'm used to around here.
You'll need:
1 Large Can (29 Oz.) Diced Tomatoes
1 Can (tiny: 5.5 oz?) Tomato Paste
1 Lb. Ground Beef
1 Package Sliced White Mushrooms
1 Mediumish Onion (I used standard white cooking onions)
1 can (19 Oz?) Red Kidney Beans
1/2 can (uh, 7 oz?) Black Beans (I would probably use the entire can next time I make it)
2 Utterly Heaping Tablespoons of Chili Powder (this is probably equivalent to 6 regular table spoons)
3 Cloves Garlic (or less, or more...)
About half-teaspoon of dried basil (optional!)
About a teaspoon of salt
Pepper to taste.
A few dashes of Worcestershire
I browned the ground beef with a few dashes of Worcestershire, and then added the garlic and onions and cooked for a bit. Then I combined everything in the slow-cooker, and let cook for 6-8 hours.
You may want to add other vegetables, or peppers, or cayenne powder, or the like (I make my chili quite mild, so that everyone can eat it; you can always add more spice, you can't take it away... :P)
Next to the Mongolian Grill in the University Plaza, in the former-former-home of PC Waterloo, Casa Salsa opened this week. They're massively busy (which is a good sign), and their food is pretty good. It's not gourmet Mexican by any means, but it's awesome for quick non-Taco-Bell Mexican. B++. Would eat again.
I made some awesome slow-cooker chili on Sunday. It's also not gourmet chili, but I adjusted my recipe a bit, and the results were really quite tasty. In case anyone else is curious, I've included the recipe. If you're of the opinion that chili doesn't include beans or tomatoes, don't read. This is the style of chili I'm used to around here.
You'll need:
1 Large Can (29 Oz.) Diced Tomatoes
1 Can (tiny: 5.5 oz?) Tomato Paste
1 Lb. Ground Beef
1 Package Sliced White Mushrooms
1 Mediumish Onion (I used standard white cooking onions)
1 can (19 Oz?) Red Kidney Beans
1/2 can (uh, 7 oz?) Black Beans (I would probably use the entire can next time I make it)
2 Utterly Heaping Tablespoons of Chili Powder (this is probably equivalent to 6 regular table spoons)
3 Cloves Garlic (or less, or more...)
About half-teaspoon of dried basil (optional!)
About a teaspoon of salt
Pepper to taste.
A few dashes of Worcestershire
I browned the ground beef with a few dashes of Worcestershire, and then added the garlic and onions and cooked for a bit. Then I combined everything in the slow-cooker, and let cook for 6-8 hours.
You may want to add other vegetables, or peppers, or cayenne powder, or the like (I make my chili quite mild, so that everyone can eat it; you can always add more spice, you can't take it away... :P)
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If it's the same Casa Salsa as at the Kitchener Market, I'm a big fan of their vegetarian dishes. They'll substitute refried beans in most things, and the fajitas can be ordered with (really tasty, marinated) tofu.
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