Cook. Craft. Enjoy.

A Favorite Repeat

Today has been such a lazy day.  I got a few things done crafting wise, some World of Warcraft time in, and a little bit of watching Stargate SG-1 (my newest TV show obsession).  I have a list of chores to do tomorrow and do them I will, but for now it's nice to just be restful.

Though I have blogged about it before, Don's favorite chili recipe really is good enough to revisit.   It's one of the recipes that through the years we've kept and made over and over when it's cold (and sometimes when it's not).  Warning, though, it's not for those that like things mild.  In fact Adrienne has to eat it with LOTS of sour cream to kill some of the heat.  But it is yummy.  I mean really yummy.

Sometimes I serve it with a sweet cornbread.  Sometimes just some crackers.  But tonight I opted for a bread machine yeasted cornbread.  Good choice in that EVERYONE loved the bread and I will happily make it again at some point.  I'll post the recipe for the cornbread in my jump -- if you want the recipe for the chili, click on the above link and it'll take you to the original post.

Chicken Soup Anyone?

Have you ever made chicken stock from scratch?  Amazingly I hadn't until tonight.  I'm really happy how well it's turning out for how really simple it is.

Tomorrow we're having friends and family over and I wanted to make matzo ball soup from scratch.  Besides the simple ingredients (3 chickens, onions, carrots, celery, garlic, thyme, parsley, salt and peppercorns) the only real problem is the cooking time ... a good 5 hours which I had to start at 5:00 this evening (as I write this it's still not finished).  It smells fabulous, though, and I highly recommend trying to make it (just have a big enough pot ... I purchased a 20 quart one yesterday and it filled it completely).

Start out putting everything in the pot (the chickens are at the bottom):

Then add your water:

After the first hour, remove 2 of the chickens to get their breast meat ... store the breast meat in the fridge and put everything else back in.  After another 2 1/2 hours, this is what you get:

In a little bit I'll strain this and refrigerate.  Tomorrow I'll remove the fat and reheat adding in the shredded breast meat and some new diced carrots and celery (along with matzo balls).  I can't wait!

Another Chicken Chili

I feel like I've been neglecting my poor blog but I really haven't had much to say the last few days.  The kids are getting into their routine in school (and I'm getting into my routine playing chauffeur).  Dinners have been uninspired and my days have been full of cleaning, shopping and organizing.  Today I did manage to get a little crafting done but I can't share that yet because it's part of my surprise package to my good friend Melanie.

In any case, I tried out a new chicken chili recipe.  This one from Betty Crocker's Dinner Made Easy with Rotisserie Chicken.  A pretty good recipe book to turn to when you've got a rotisserie chicken in the fridge and want something more to do with it than just heat it up.

Honestly it had pretty good flavor but it was way too saucy.  If I made this again I would cut out the tomato sauce and possibly only use half of a can of the crushed tomatoes.  I loved the addition of the blue cheese and celery, though, It was a welcome tangyness.

Another Chicken Chili

A couple of weeks ago I posted a chicken chili recipe using a rotisserie chicken.  Tonight we had some cooked chicken to use up and Travis requested chili again.  I like this recipe because it was lighter than the last one ... and I really liked the addition of the couscous.

Chicken Chili
(modified from Juan-Carlos Cruz on the Food Network -- original recipe here)

• 1 cup water
• 1 cup couscous
• 1 tablespoon olive oil
• 1 red bell pepper, chopped
• 2 small onions, chopped
• 3 cloves garlic, chopped
• 1 tablespoon chili powder
• 14 ounce can Mexican stewed tomatoes
• 15 ounce can kidney beans
• 3 cups diced cooked chicken
• 2 limes, juiced
• cilantro and chopped onion for garnish

1. Bring 1 cup water to a boil in a small saucepan and then pour in the couscous.  Stir to prevent lumps.  Turn off the heat, cover and let sit while you prepare the rest of the meal.  Once the liquid is absorbed (about 5 minutes), fluff with a fork.
2. In a 3-quart saucepan, heat the oil over medium-high heat.  Add the bell pepper and onion and cook until soft.  Add the garlic and cook for 1 more minute.  Add the chili powder and cook for another minute.  Stir in tomatoes and their liquid, beans and their liquid, and chicken.  Heat to a simmer and simmer for 5 minutes.  Stir in the lime juice and remove from heat.  Serve over the fluffed couscous.

It's Too Hot for Chili

My first commentary for today's post is almost a public service announcement.  Yesterday I didn't post because I spent the day prepping for a colonoscopy.   I'm not in the "over 50" category who should have one every 5 years, but I have had some GI problems in the past and my doctor deemed it necessary to get a clear picture of what to rule out.  I know there are people who have horror stories about it but really besides being incredibly hungry yesterday, it was fine.  And my test this morning -- slept right through it.  So, this is my plea to all of you that should have one and are putting it off, do it.  You'll be relieved when you get an all clear or you'll have a head start to deal with something if need be.

Now from that lovely subject to the food.  It really is too hot for chili but that's what we had for dinner.  I was pretty sure that was something I could make with ingredients on hand and use the rotisserie chicken I had in the fridge before I would have to throw it away.  I based my recipe on one I found in the book Rotisserie Chickens to the Rescue! by Carla Fitzgerald Williams modifying it to the ingredients I had on hand.  Something I'll make again, but not until fall I think.

Easy Chicken Chili

Spice Mix:

• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 teaspoon salt

Mix together in a small bowl and set aside.

Chili:

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 2 chipotle peppers in adobo, chopped
• 1 (6 ounce) can of tomato paste
• Diced chicken breast meat from one rotisserie chicken
• 1 can (28-ounce) crushed tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 1/2 ounce) chicken broth
• cheddar cheese, sour cream and chopped cilantro for serving

Heat a dutch oven over medium-high heat and add the oil.  Add the onion and garlic, stirring frequently, until they begin to soften.  Lowe the heat to medium and add the chipotles, tomato paste and spice blend.  Cook for 2 minutes, stirring constantly.  Add the chicken, tomatoes, beans and broth.  Stir well and bring to a boil.  Turn the heat to low and simmer, covered for 15 minutes, stirring frequently.  Serve with cheddar cheese, sour cream and cilantro.

Easy Tortellini Soup

The weather here has been so horrible the last 2 days I haven't felt like going anywhere.  It's not so much the temperature (it was pleasantly in the 60s today) but the dang wind.  When it's blowing 35 mph you really don't want to be outside.  Luckily this soup only contains 4 ingredients -- all of which I had in the house.

I'm also glad this soup fits into the pasta category so I can once again join Ruth and other bloggers over at her site Once Upon a Feast for Presto Pasta Night tomorrow.  I can't wait to see what everyone else has come up with -- I know it'll be fabulous!

This recipe is pretty much the same as I found it on the Food Network's site here by Giada De Laurentiis but I added some pesto and Parmesan cheese to it.

Easy Tortellini Soup
(adapted from Giada De Laurentiis)

• 2 quarts chicken broth
• 6 cups frozen cheese tortellini
• 6 teaspoons basil pesto
• Parmesan cheese to taste

Heat chicken broth to boiling in a large saucepan.  Add the tortellini and simmer until al dente (about 5-6 minutes).  Ladle the broth and tortellini into soup bowls and top with 1 teaspoon pesto and Parmesan cheese to taste.

No Nonsense Black Bean Chili

Chili.  Just the word evokes strong feelings for some people.  Beans?  No beans?  Ground meat?  Diced meat?  Tomato?  No tomato?  I think most people will agree, though, that it's tasty.  This recipe happens to be one of our favorites.  I really don't know who to give the credit to because I got the recipe from the newsgroup rec.food.recipes about 11 or 12 years ago and my saved file doesn't have authors attached to the recipes.   Whoever it is, I thank you. :-)

This recipe uses beans -- but black beans instead of the usual kidney.  Meat?  Both hot Italian sausage and ground beef (definitely a departure from the ordinary).  And yes, tomatoes.  The other addition I love is sliced jalapenos.  This chili is definitely not for wimps.  I like to serve it with sour cream, guacamole, chopped cilantro, shredded cheese and chopped onion but only a little of each.  Hope you'll give it a try.

No Nonsense Black Bean Chili
8 servings
Preparation time, about 2 hours

INGREDIENTS:
oil for frying
2 large white onions, chopped
4 large cloves garlic, finely chopped
2-3 pounds lean beef, coarsely ground
1 1/2 pounds hot Italian Sausage, casings removed

2-3 Tab. ground cumin
1/2 teas. ground cinnamon
2 oz. chili powder (I use Gephardt's)
1-2 Tab. ground Cayenne pepper
1 teas. dried oregano

2 28 oz. cans whole peeled tomatoes
1 15 oz. can strong beef stock
1-2 cups water

2 15 oz. cans black beans, drained
fresh ground black pepper to taste
1 fresh red sweet pepper*, diced
8-12 fresh Jalapeno peppers, sliced

sour cream
fresh cilantro, chopped

*you could add a yellow pepper, too, for an even more festive appearance.

PROCEDURE:
In a dutch oven or other large pot, fry the onions and garlic over medium high heat until soft, about 5 minutes. Add the meat and mix well. Continue cooking, stirring occasionally, until the meat loses its pink color. Add the spices and cook another 2-3 minutes. Meanwhile, open the canned tomatoes and coarsely cut them in the cans, reserving the juice. Each tomato should be cut into 3 or 4 pieces. Throw the cut tomatoes into the pot, along with their juice. Add the can of beef stock and the water. Stir well and bring to a boil; then reduce heat to a gentle simmer.

Cook for about 1 1/2 hours uncovered over a medium-low flame, stirring occasionally, and spooning off the oil which collects on the surface. If you added the full amount of water, it will take a little longer for the liquids to reduce. Do not add flour. If you must thicken the liquid at all, mix in a couple tablespoons of tomato paste. Flour will mask the sprightliness of this chili.

When the chili has been properly degreased and the liquids have thickened to a pleasant degree, add the beans, the fresh ground pepper, the diced red pepper, and the Jalapenos. Cook another 15-20 minutes to allow the chili to come together and the fresh peppers to soften just a little.

I like to serve this colorful, fresh tasting chili with heated wheat tortillas, using sour cream and chopped cilantro as a garnish. It is also very good spooned over a baked potato and topped with melted white cheese.

Baked Beans

I know I've been complaining about how cold it's been around here and today's no different.  I took the kids to tennis and I can't believe they lasted 40 minutes in the cold and wind.  Brrrrr.  (Now let's hope they don't get sick!)   Earlier this week I happened upon a post over at Simply Recipes for Three Bean Baked Beans and it looked so warm and inviting I knew I had to make it this weekend.  It's also perfect to submit to Sweetnick's ARF/5-A-Day Tuesdays since beans are not only tasty but rich in antioxidants.  Go over tomorrow and check out the rest of the submissions at Sweetnick's - there's always some great ideas!

As for the beans, at first they were a little too tangy but after adding a little extra hot sauce it brought it to the point that it was all I ate for dinner last night.  (And probably will eat it for lunch tomorrow too.)  I plan on keeping it in my "again, again!" file.  Thanks to Elise over at Simply Recipes for posting it.  :-)

Three Bean Baked Beans
(originally taken from Simply Recipes blog)

• 5 bacon slices
• 1 large onion, coarsely chopped
• 1 Tbsp dry mustard
• 1 1/2 teaspoons dried thyme
• 3/4 cup ketchup
• 1/2 cup apple cider vinegar
• 1/3 cup dark molasses
• 1/3 cup (or more) water
• 1 bay leaf
• 1 15- to 16-ounce can red kidney beans, rinsed, drained
• 1 15- to 16-ounce can black beans, rinsed, drained
• 1 15-ounce can cannellini (white kidney beans), rinsed, drained
• 1 teaspoon hot pepper sauce (such as Tabasco)

1. Preheat oven to 350°F. Cook bacon in heavy large ovenproof pot over medium heat until crisp. Using tongs, transfer to paper towels to drain. Crumble bacon and reserve.
2. Add onion to drippings in pot and sauté until almost tender, about 5 minutes.
3. Add dry mustard and thyme and stir 1 minute. Mix in ketchup, vinegar, molasses, 1/3 cup water, bay leaf and all beans. Season with salt and pepper.
4. Cover pot and bake bean mixture 45 minutes, stirring occasionally and adding more water if mixture seems dry. Mix bacon into beans. Bake 15 minutes longer. Discard bay leaf. Mix in hot pepper sauce and serve.
   Serves 4 to 6.

Soup's On

Tonight's been interesting ... after Liam's nightly apple (yes, he has an apple before bed EVERY night - I think we go through about 20 apples a week between all of us) he calls me upset that he has a loose tooth!  After calming him down and promising him (tooth fairy) money, I think he's okay.  I, on the other hand, am not!  He is too young (5 1/2) to be starting this .. besides, he's still my baby!  <sigh>  I guess they all grow up sometimes, huh?

Dinner was this recipe from Rachael Ray -- Hungarian Hot Sausage and Lentil Stoup -- slightly modified.  How was it?  Well, the kids didn't eat it (Adrienne and Liam had chicken noodle soup, Travis a PB&J sandwich) but Don and I enjoyed it.  This made me realize (which I kind of already knew) that I really dislike soup.  I started eating it with a spoon and just couldn't do it -- after I switched over to a fork and sopped up all the liquid it was good!  Yes, I know I'm weird.   I served it with salad and French bread - yum!

Hungarian Hot Sausage and Lentil Stoup
(courtesy of Rachael Ray)

• 2 tablespoons extra-virgin olive oil, 2 turns of the pan (did not add)
• 1 1/2 pounds bulk hot Italian sausage (1 pound)
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 portobello mushrooms, gills scraped out, chopped (8 ounces of baby 'bello mushrooms)
• 1 cup pre-shredded carrots (1 cup chopped carrots)
• 1 cup lentils
• 1 large starchy potato, peeled and chopped (8 fingerling potatoes, diced)
• Salt and pepper
• 1 bay leaf, fresh or dried
• 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
• 3 sprigs fresh rosemary, in tact on stems (from my front yard)
• 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
• 6 cups chicken stock
• 4 cups kale or chard, a small bunch, veins removed and chopped
• Crusty pumpernickel bread, to pass at table
• Butter, for bread

1. Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms.
2. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks).
3. Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil.
4. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat.  Let stand 5 minutes.
5. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Chili

The weather here has been crazy - for about a week it was freezing (for us) and then it warmed back up.  Today it finally hit where it's "supposed" to be and while it's not cold by some people's standards, it is cold for here (though I still walk around in sandals and short sleeve shirts).  I mentioned yesterday that my steak hadn't defrosted for the chili I was going to make but today it was fine so that's what was on the menu.  I was also going to make cornbread but decided a few saltines would be just fine.

This is another Food Network recipe by Emeril Lagasse -- I really just went searching for something to do with tri-tip strips that wasn't grilling and this fit the bill (well).  I modified it by adding beans to it (1 can of kidney and 1 can of black beans, both drained) to up the fiber a bit -- I also didn't have any jalapenos so I added a few more chipotle peppers.  Um, that was probably NOT a good idea and it ended up spicer than I thought it would.  Everyone (minus Liam) ate it, though, so I guess it wasn't too big of a mistake. 

Texas Style Chili
(courtesy of Emeril Lagasse)

• 1/4 cup rendered bacon grease or vegetable oil (I used canola oil)
• 3 pound tri-tip or boneless sirloin or chuck roast, cubed
• 1 large white onion, chopped
• 3 large jalapeno or serrano peppers, stemmed, seeded and chopped
• 5 cloves garlic, peeled and crushed
• 5 New Mexican green or red chiles, roasted, stemmed, seeded and chopped
• 6 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons Mexican oregano
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 large tomatoes, peeled, seeded, and chopped
• 1 (12-ounce) bottle Lone Star or Shiner Bock beer
• 2 ounces tequila
• 3 chipotle chiles in adobo, chopped
• 4 to 5 cups beef stock
• 1/4 cup to 6 tablespooons masa harina
• Chopped fresh cilantro leaves, garnish
• Finely chopped white onions, garnish
• Sour cream, garnish
• Fresh hot cornbread, accompaniment

In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over high heat. Add the meat and sear, stirring, until no longer pink. Lower the heat to medium-high. Add the onions, jalapenos, garlic, chiles, and chili powder, and cook, stirring constantly, until the onions are wilted and start to color, 4 to 5 minutes. Add the cumin, oregano, salt, and pepper, and cook until fragrant, about 20 seconds. Add the tomatoes and cook, stirring, for 1 minute. Add the beer and tequila and cook, stirring, to deglaze the pan. Add the chipotles and adobo sauce and 4 cups of the stock, stir well, and bring to a boil. Reduce the heat and simmer partially covered, stirring occasionally, until the meat is very tender, 2 to 3 hours, adding the remaining cup of stock as needed if the chili becomes too dry or thick. When the meat is tender and the chili is ready, add the masa harina 1 teaspoon at a time to thicken to desired consistency, stirring well and cooking after the addition of each before adding more.

Remove from the heat and correct the seasoning, to taste. Skim any fat from the surface.

Ladle into bowls and garnish each with cilantro, chopped onions, and a dollop of sour cream. Serve with hot cornbread.