Neighborly Cooking During COVID-19

Every evening at 7:00pm in Vancouver, people stand outside banging pots and pans to show their love and support for those on the front lines battling Covid-19. This includes nurses, doctors, grocery store clerks, and anyone else considered essential. This is a great way display of support but how can we support our neigbors during these trying times, especially those high risk or self-isolating alone?

In addition to getting groceries for someone who is high risk or making sure you call people that you know are self-isolating alone, why not set up a contactless food swap with the neighbors you know! Here's what we suggest:

1. Only those that are healthy should participate. If you have a neighbor who is unwell, make an extra meal for them and leave it outside of their door!
2. Get the total number of people participating and have everyone make that number of meals.
3. Those that are lower risk should offer to grocery shop for those that are high risk.
4. Everyone participating must wash their hands and ensure all containers are sanitized.
5. Ask participants to create their favourite meal!
6. Meals should be placed outside of participants doors to ensure a contacless exchange.

Looking for a new meal to try? We recently came across this Chili in our neighborly food swap and it is DELICIOUS! 

VEGETABLE CHILI CON CARNE

This recipe is from Jane Brody’s Good Food Book (1985).  Author’s notes: I’ve made this recipe in five times the quantity for big parties and found it was gobbled up.  The seasonings, suggested by New York Times food writer Marian Burros, are superb, and the vegetables turn the chili into a complete meal that needs only a salad. The flavor of the chili improves upon standing, so this is an excellent make ahead dish.  You can prepare this dish well in advance and freeze it.  If desired, serve the chili accompanied by cold plain yogurt.  [Sue’s note – enjoy, this is a keeper.]

Chili Base

1    large onion, finely chopped (~ 1 cup)
2    large cloves garlic, minced (~ 2 Tbsp.)
2    teaspoons vegetable oil
1    pound lean ground beef
1    28-ounce can tomatoes in puree, coarsely chopped, puree reserved (if tomatoes packed in water, add 2-3 Tbsp                  tomato paste)
1¼  cups dried kidney beans, cooked or 2 ½ cups cooked beans (canned), drained and rinsed
1    or more jalapeno peppers, finely chopped, to taste
1    cup diced green peppers (~2 small)
1    cup sliced carrots
1    cup diced celery
1    cup corn kernels, fresh or frozen

Seasoning

5    Teaspoons brown sugar (or more, to taste)
5    Teaspoons (mild) chili powder
1    Tablespoons ground cumin
1    Tablespoon oregano leaves, crumbled
1/2 Teaspoon salt, if desired, or to taste
1/2 Teaspoon coriander (I think I put in more)
1/4 Teaspoon whole cloves or 1/8 teaspoon ground cloves
1/4 Teaspoon whole allspice berries or 1/8 ground allspice

Cooking Instructions

1. In a large, deep, heavy skillet or Dutch oven, sauté the onion and garlic in the oil until the vegetables are softened.
2. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan.
3. Add the tomatoes and their puree and all the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan, and simmer the chili for about 30 minutes.
4. Add the kidney beans, jalapeno peppers, green peppers, carrots, and celery. Simmer the chili, covered, about 20 minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes.