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In food news this week, we’re sharing Joy’s recent article for the Philadelphia Inquirer on Dry January.
In our What’s For Dinner segment this week, Marisa’s cooking up Pizza Beans.
In How’d You Make That? Joy walks you through her recent pozole.
Marisa has been de-cluttering her refrigerator, and is loving having a little breathing room in there!
And in What We’re Loving this week, it’s Trader Joe’s Masala Veggie Burgers with white rice and not a burger bun.
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11 thoughts on “Episode 303: Pizza Beans, Pozole, and an Emptier Fridge”
Marisa, As some with a 40lt or 70lt fridge (depending on which unit is being used at the time) I think most people can learn from living with less, especially when it comes to food and food waste. There is also many items that do fine without refrigeration, even in the tropics. So don’t fear, less can be more!
Joy, As someone who has been largely dairy-free since the early 80’s I can tell you that life is possible without cheese! It might be time to expand your spice rack and start cooking from all the cuisines that don’t depend on dairy- All of Asia! Not to mention most Middle Eastern cooking and pretty much anyone who lives in the tropics – Caribbean etc… Also you might check out Season’s of My Heart for some intersting authentic Mexican recipes, including a delicious sounding pumpkin pazole. I was luck enough to take a class when in Oxaca, but the cookbook has a treasured spot on my little shelf!
I am really enjoying having a slimmer fridge. It’s amazing how much you can do with just a little.
Not a posole, but my favorite hominy recipe is from Afro Vegan: https://www.seriouseats.com/recipes/2014/04/hominy-and-spinach-in-tomato-garlic-broth-fro.html. That entire cookbook is worth checking out! (I just made a peanut & winter vegetable stew from the same cookbook, and am eying a lima bean tagine.)
I’ve heard a lot of good things of this vegan pozole verde https://www.newyorker.com/culture/kitchen-notes/warming-up-to-vegan-pozole. Over the holidays, I made the chipotle posole recipe from Whole Grains Every Day Every Way, with some special blue corn hominy from Rancho Gordo. I’m sure it would still be delicious without the pork. Rancho Gordo also has a bunch of posole recipes on their website – not that you have any shortage of posole recipes, I’m sure!
For veggie burgers, I love this beet & bean recipe: https://www.thekitchn.com/recipe-best-ever-veggie-burger-96967. For the black beans, I usually cook my RG Midnight Black beans with a dried chipotle pepper, for even more smokiness. (And the bean broth is exceptional! I save the broth and use it as a base for cooking quinoa or couscous.)
That is pretty cool that Royal Tavern is serving good non-alcoholic craft beer – I look forward to checking it out.
I’ll have to check that book out! I’m all about lima beans right now.
Thanks for another great episode!
Y’all have me inspired to make the transition from canned beans to soaking and cooking dried beans (at least some of the time — my pantry will always have a selection of Goya cans for quick access). I picked up a bag of Boon Bean Sonora beans from Primal Supply Meats, and I’m excited to make them soon. I’m going to go back to that Carla Lalli Music Bon Appetit recipe you mentioned, which I had watched at least once before on YouTube: https://youtu.be/PXqoyt4vsPA
I’m a maximalist, too, though I am also trying to use what I have before buying something new. That approach has its dangers, as when I went to my fridge to get something to put on my slice of Mighty Bread country toast, all I had was a tiny jar of orange marmalade that had come with a hotel breakfast a couple years ago. Fortunately, I remembered that a slightly larger jar of fig and orange jam my parents brought back from Turkey was sitting in my pantry waiting to be opened. (Note to self: Next week at Mighty Bread, pick up some preserves!)
Overall, however, a slightly less cluttered fridge has been good, plus it leaves more room to stuff large produce hauls, like the veggies I brought back from HMart yesterday — including the largest head of Napa cabbage I’ve ever seen.
Joy, as someone who also doesn’t drink, thanks for all the work you do in building the movement for interesting non-alcoholic beverages! If you haven’t yet, you may wish to check out the mocktails at Bluebird Distilling at The Bourse. Jackie, the bar manager, comes up with some great combinations.
Hi! I’m a long-time reader of Food in Jars and and podcast listener. I saw this article from NPR about mocktails and thought you might be interested: https://www.npr.org/sections/thesalt/2020/01/31/800949670/the-modern-mocktail-three-distinctive-nonalcoholic-drink-recipes
Have a great weekend.
I meant to mention, I had a version of a Moscow Mule once that had a sprig of rosemary in it. The fragrance when I sipped it was a nice addition to the experience. I also stirred it a little with the rosemary when the melting ice diluted the drink.
Hi Joy, I really appreciate that you share tips and recommendations for non-alcoholic options. We enjoy NA beer on occasion thanks to you mentioning that it A) exists and B) actually tastes good. Anyway, do you have some favorite places in Austin, Tx that serve NA beer or other good NA options?
Also, regarding pozole. I grew up eating it and love it but I think using dried chilies (that you then rehydrate and puree) is key. I’d try a recipe that calls for that. My husband has used the NYT recipe with success.
Hi! I am a new listener – have been enjoying your podcast so far! I was really excited to see pozole as one of the topics for the show! As a Mexican- American, I grew up eating my mom’s homemade pozole and it’s still my fav dish!! I was disappointed to hear you didn’t like pozole very much, I think the the recipe you followed was just not very good.
Here is a very authentic Mexican recipe you should check out for pozole rojo. It is all in Spanish, but lists the ingredients and shows all of the ingredients on camera. I hope this gives you a better experience with pozole! Good luck
Thanks for joining us. I’m so happy to hear you enjoy the pod. And I really appreciate the pozole resources. I will definitely give it another try–I got more pozole from Rancho Gordo and I’m looking forward to giving it another go with your help next time. Thank you!