Paula Wolfert,5 time James Beard award winner and cookbook author is on a mission to fight Alzheimer's disease and the stigma of the disease by speaking out about her own diagnosis. Watch here, the first entry in her video blog, as she talks about recognizing Alzheimer's disease in herself, and coping with Alzheimer's disease. Click here if the video doesn't appear below.
ALZNEWS
- Monday is the second workshop in our three part Living with Alzheimer's education series for people with Alzheimer's disease and their caregivers. We just selected the next series of workshop dates for March, and will be hosting on set in the eastern panhandle.
- Thinking about the holidays? The best way to cope with the holidays and Alzheimer's or dementia is to plan. We are adding new resources to our website everyday. If you have questions, we are available 24/7. Click here to read more.
- We also are putting the final touches on Caregiver University dates and locations! Look for the date announcement here next week! Locations will be: Charleston; Logan; Clarksburg; Hampshire County; Huntington; Princeton, WV; and Morgan County, Ohio.
- Walk to End Alzheimer's Photos are HERE!
Beat Texas Red Chili
O.K., I will admit it - I am a closet Texas fan. Which has never been a problem, until WVU joined the Big 12! As many of you may know I spent a good portion of my childhood in Texas. We were in 6th or 7th grade and my BFF, Sarah Howard was celebrating her birthday with a weekend in Austin, culminating with a trip to see the Longhorns play! We even got to light the tower upon Texas' victory! So I can't really cheer against them...
So, when planning for our tailgate at this weekend's WVU vs. Texas game, I couldn't think of a more fitting recipe than Texas Red Chili. The burnt orange color is perfect, and the deep smokey taste is lovely on a cold football day.
The color of the chiles is really what makes this recipe- but be careful, it stains everything!
You can't beat tailgate cooking! The steam smelled amazing!
Recipe
7-8 Dried New Mexico chiles (if you can't find New Mexico, don't fret - any of the common dried chiles work!)
2 - 1.5 pounds of stew meat, cut into quarters (you want them to be pretty small pieces)
1 tbs. of olive oil
1 yellow onion (sweet onions work well too)
3-4 garlic cloves
1 jalapeno (optional, depending on how hot you like it and save some for garnish!)
2-4 cups of chiles liquid
1/2 beer
First Spice Dump
2 tsps. cumin
1 tsp. salt
1 tsp. black pepper
Second Spice Dump
1 tsp. salt
1 tsp. black pepper
2 tbs. brown sugar
Preparation
Reconstitute the dried chiles by soaking them in hot water for at least 1 hour. After the chiles are soft, remove the stem and seeds then place them in a food processor with 1/2 cup of the liquid. Don't dump the rest of the liquid! You want to lightly season the chiles before blending with a pinch of salt and cumin. Then BLEND! You don't want to see any remnants of the skin, about 5 minutes of blending.
Dice the onion and jalapeno and mince the garlic cloves. You want to cut your stew meat into smaller pieces, generally 1/4 of original size and trim.
Place your stew pot or cast iron pot on a medium-high burner, and add 1 tbs. of olive oil. When the pot is hot and the oil begins to smoke, add the beef and brown on at least two sides. Add the onions, followed by garlic, then jalapeno. As soon as the onions begin to sweat, add the first spice dump. Continue to cook until onions are translucent and the spices are evenly mixed throughout. Add the chili paste (wear an apron, this stuff stains!), mix thoroughly and allow to cook for a few minutes (goggles recommended!) Be sure to strain out any seeds from your reconstitution liquid and add to the chili. I like to add in at least 1/2 beer as additional liquid, then water if more liquid is needed. Bring the chili to a boil, then reduce the heat to simmer for at least an hour. At this point, hard core Texas chili enthusiast should stop reading. Waller LOVES beans in his chili, so who am I to force him to go without! I add 1 can of black beans, make sure they are the low sodium variety!
I like to serve up with sour cream, a little cheese, jalapeno and corn chips! Enjoy!
Until next week!
Laurel K.
lkirksey@alz.org
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