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by Kyle Yates

Strange But Delicious Brew

January 31, 2009 in Recipes by Kyle Yates

I got this idea from a so-called Chinese concoction someone else told me about. It was a blend of coffee and tea. So tonight, after brewing some blueberry tea to drink with our dinner, I combined it with some recently brewed coffee.

I filled my coffee cup with about 2/3 strong coffee and 1/3 with the blueberry tea. It was delicious and smelled great!

If you have the ingredients and the nerve to try something new, I suggest you give it a try. It’s not much different from drinking flavored coffee you buy from stores. This actually tasted smoother, too.

Brew blueberry herb tea and make a batch of strong coffee from fresh beans. 2/3 coffee and 1/3 tea and drink!Blueberry Tea

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by Kyle Yates

Japanese Style Chili with Eggplant

October 24, 2006 in Recipes by Kyle Yates

[inspic=169,left,fullscreen,200]I don’t have access to the ingredients I normally use to make chili in America. But this chili tasted good, very good actually, using what I could find here.

The one thing that separates this chili from the chili in America is that this one has eggplant in it. Now there’s a little difference between Japanese eggplant and eggplant in America. The eggplant here in Japan is smaller and isn’t as soft when cooked. American eggplant gets mushy when cooked. Japanese eggplant gets really soft, but it stays together without falling apart. Don’t ask me why. It just does.

So, if you choose to put eggplant in your chili and you live in America or some other country where the eggplant isn’t the same as Japanese eggplant, make sure they are small eggplant. That may do the trick. Or just leave the eggplant out of the recipe. It will still be delicious!

Japanese Chili with Eggplant

Ingredients

Quantity  Ingredients Style
1 can  tomatoes crushed
3 cups water  
1 medium onion coarsely chopped
1 large green pepper coarsely chopped
2 Japanese eggplant medium chunks
1/2 cup corn drained, canned
1 pound beef ground
1/4 cup chili powder  
1 tsp tarragon dried chopped
1/2 tsp rosemary dried chopped
1/2 tsp thyme dried chopped
1 tsp salt  
1 cube beef or vegetable bouillon   
1/8 tsp red pepper crushed
1/4 tsp paprika crushed
1 tsp French’s yellow mustard  
2 Tbsp extra virgin olive oil Greek ELEA preferably
     

Directions

Take a large pot cook the ground beef over medium heat until lightly browned. Drain off the liquid fat and dispose. Add the beef back into the pot. Now add the water and 1/2 of the onions and the remaining ingredients and cook over medium low heat. Stir for about 5 minutes until the bouillon breaks up and dissolves. Cook for 30 minutes stirring occasionally to keep the ingredients from sticking to the bottom of the pot. Once finished, serve the chili hot in bowls along with the remaining onions. Sprinkle some onions on top for a little extra zip to the chili. Bread, Saltine crackers and rice are also good accompaniments. Japanese style would be over rice, but any way you serve it, it’s delicious!

Our kids eat it differently just like my wife and I. Denise likes it over rice and so does Mia. Noah and I like it alone served with either bread or crackers. Crackers are more fun to break apart!

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