The time has come to talk about two of my favourite things. What could be better to end the summer with than having quinoa chilli with one of the best Jim Jarmush’ films – ‘Dead Man’.
Jim Jarmush’ films feel more European than American. There is a slower pace in his films, if there is a violence, it’s not glorified, it’s just ugly. Maybe that’s why his films always had a cult following in Europe, and as far as I remember, in Poland, there were queues forming in front of the cinema when a film of his was released.
‘Dead Man’ is beautifully shot (in black and white) by Robby Muller.
The main character – William Blake- is played by Johny Depp. There were the days when Johny Depp was acting well and choosing his films wiser. There were also the days when I watched his films without cringing and feeling embarrassed for him.
Music score was done entirely by Neil Young. It felt airy and haunting, perfectly suited for the film.
If only for the reasons I just mentioned it is worth to watch the film.
But not only that – it is funny film with the sad story line. ‘Dead Man’ is quite often called neo-western, or ‘western on acid’, it doesn’t idolize the West and the making of America. It is filled with brutality, uneducated people with bad temper and bad hygiene, and violence. But despite of it all, it’s a poetic, beautiful film about a journey. The journey of a dead man….
And on that uplifting note, let’s talk about chilli with quinoa.
1 cup quinoa
1 1/2 cup water
pinch of sea salt
For the chilli:
2-3 tbsp olive oil
1 red onion, diced
1 chilli, chopped
2 peppers, chopped
2 cans chopped tomatoes
1 tbsp cumin
1 tbsp coriander
2/3 cup red lentils
1 cup soaked overnight and cooked kidney beans (or rinsed tinned ones)
1 tbsp smoked paprika
pinch cayenne pepper
chopped fresh coriander
- Start by cooking quinoa. Rinse it and place in a pot with water and salt. Once it start to boil, turn the heat down, cover and let it simmer until water absorbs completely.
- Heat oil in a heavy pan. Add chopped onion and let it soften. Add dried coriander and cumin and fry for 1-2 minutes. Add chopped pepper. Cover and cook for 4-7 minutes.
- Add tomatoes and lentils and let it cook for about 30-40 min until lentils are soft and almost falling apart. Add water if needed.
- When the lentils are cooked add beans and salt, cayenne pepper and paprika. Mix well. add chopped coriander and juice of the half a lime.
- Chop avocado and mix with juice from the other half of the lime.
- Serve chilli with quinoa and avocado on top. Enjoy.