Week 58: Four Foods on Friday

I'm back this week. Check out everyone else's meme entry here.

#1. Does your family usually eat meals in the kitchen or somewhere else?
Well, we eat in the living room around the coffee table. Hey, it's city apartment living!

#2. Who usually does the dishes in your house?
Me, I'm OCD about dirty dishes in the sink.

#3. What’s your favorite small appliance or tool in the kitchen?
Blender. With limied space, I use it to chop, puree, mix, and of course blend

#4. This one’s for my son. Share a recipe for chili.
Can't take credit for this one, it's from 28cooks

Tempeh Chili

1 (8 oz) pkg tempeh

Marinade
2 tbsp soy sauce
2 tbsp water
1 tbsp Lousiana-style hot sauce
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp sesame oil

4 tbsp oil
4 cloves garlic
1 cup onion, chopped
1 tsp Italian seasoning
1 tsp mustard powder
1 tsp cumin
1 tbsp chili powder
1 tsp salt
1/4 tsp freshly cracked pepper
2 (14.5 oz) cans diced tomatoes with green chilies
1 (15 oz) can black beans
1/2 c water

In large ziploc bag, combine all marinade ingredients. Add tempeh, seal bag, and refrigerate for 1-8 hours (or longer). Grate tempeh with large grater and place into medium bowl with remaining marinade. Heat olive oil over medium-high in large pot. Add garlic and onion, and saute until almost tender, about 5 minutes. Add Italian seasoning, mustard, cumin, chili powder, salt, and pepper, and stir for 30 seconds. Add tomatoes, beans, tempeh, and water. Stir well, bring to a boil, then lower heat. Simmer, uncovered, stirring frequently, for 30-45 minutes, until chili is thickened. Serve and enjoy!