Coffee isn’t the first ingredient that comes to mind when cooking savory dishes like chili, barbecued ribs and roasted veggies. It’s usually added to sweets like cakes, pies and ice cream, but there’s something unexpectedly tasty when coffee is added to a savory dish. Coffee is known to have more than 800 aromatic compounds, an array of smells and flavors that make it perfect to add to just about any recipe.
If you’ve never thought of cooking with coffee, here’s your opportunity to take a leap and expand your palate.
COFFEE-INFUSED CHILI
By Hawaiian Electric Co.
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 pound ground beef
- 3/4 pound beef sirloin, cubed
- 1 (14.5-ounce) can peeled and diced tomatoes with juice
- 1 cup strong brewed coffee
- 2 (6-ounce) cans tomato paste
- 2 (14-ounce) cans beef broth
- 1/4 cup packed brown sugar
- 3-1/2 tablespoons chili powder
- 1 tablespoon cumin seeds
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon EACH dried oregano, ground cayenne pepper, ground coriander and salt
- 3 (15-ounce) cans kidney beans, divided
- 4 fresh chili peppers, seeded and chopped
Heat oil in large pan over medium. Saute onions, garlic, ground beef and sirloin in oil 10 minutes, or until meat is well browned and onions are tender.
Mix in diced tomatoes with juice, coffee, tomato paste and broth. Add sugar, chili powder, cumin, cocoa powder, spices and salt. Stir in 2 cans of beans and chilies. Reduce heat to low; simmer 90 minutes.
Stir in remaining can of beans; simmer another 30 minutes. Serves 8.
Approximate nutritional information, per serving: 480 calories, 17 g total fat, 5 g saturated fat, 65 mg cholesterol, 1,550 mg sodium, 50 g carbohydrate, 13 g fiber, 19 g sugar, 31 g protein.
COFFEE-GLAZED ROASTED CARROTS
By Hawaiian Electric Co.
- 1-1/2 pounds carrots (7-8 small carrots)
- 3 sprigs fresh thyme
- 1-1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- >> Glaze:
- 1/4 cup brewed coffee
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
Heat oven to 425 degrees.
If carrots have greens attached, trim to leave about 1 inch of greens at top. Peel and wash carrots, then halve lengthwise.
On a large rimmed baking sheet, toss carrots with thyme, olive oil, salt and pepper. Roast 10 minutes.
To make glaze: In a small saucepan, combine coffee, vinegar and syrup; bring to boil. Cook until glaze is reduced by half, about 5 minutes.
Remove carrots from oven and cover with glaze, tossing to coat.
Roast another 10-12 minutes, stirring once halfway through, until carrots are tender, but not too soft. Serve warm. Serves 5.
Approximate nutritional information, per serving: 110 calories, 4.5 g total fat, 0.5 g saturated fat, no cholesterol, 350 mg sodium, 16 g carbohydrate, 4 g fiber, 9 g sugar, 1 g protein.
More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.
