Yes. I said pasta. And that is because since June 26th, I've lost 25 lbs following the No S Diet. And can I tell you how much I have enjoyed food again? There's not enough exclamation points in this world.
So last night, I made something I had been envisioning in my head for about a week. I thought "This SHOULD work" ... and it did. And even my kids (one of whom was saying "I no like mushrooms, mommy") ate this down. The non-mushroom eater eating off her brother's plate, in fact.
I told my husband "I gotta write down what I did before I forget". He agreed.
Ingredients
1 lb pasta - shape of your choice (I had a weird shape from Costco, it was good)
1 stick butter
3 chicken breasts (or about 2 lbs chicken, cut into bite-size pieces - I did about 1" cubes)
5 cloves garlic
1 can Cream of Mushroom Soup (I get the one with less sodium, but NOT the one without fat)
1 cup sour cream
1/2 cup chardonnay
1 package sliced mushrooms
2 handfuls grated parmesan (probably about 3/4 cup -- up to you)
Salt/Pepper/No Salt Seasoning/Garlic powder
Start water boiling for pasta as you assemble ingredients and dice chicken.
Heat a large skillet over medium-high heat and add 2 T. butter. Season the chicken with salt/pepper/no salt seasoning/garlic powder and sear in batches in the pan. Hopefully you're not using nonstick so you'll start to develop that brown crust, which makes everything in life so delicious. The chicken shouldn't cook all the way through, you just want to develop flavor.
Remove the chicken, and add the remaining butter and plop the mushrooms in. Season them with pepper and salt and let them hang out a bit while you chop the garlic and throw that in there, too. Mushrooms should cook about 2 minutes or so, until they get super delicious looking/smelling.
Return the chicken to the pan with the mushrooms and add the wine, making sure to scrape up any bits of goodness that were sticking to the pan. Let simmer about 2 minutes to let the alcohol kind of "mellow out", and add the soup and sour cream. Turn the heat to low and just let it simmer a little while -- gently -- while the pasta cooks.
When the pasta is done, add the parmesan to the sauce, put your pasta in the strainer and pour your sauce into the large pan you just used to boil the pasta ((stay with me -- this is awesome, I swear)). Add the drained pasta to the pan you used to cook the sauce, and let it sop up alllllllll the bits o' delicious sauce that clinged to the pan. Pour the pasta into the large pot with the sauce, add more cheese if you like, and more black pepper and serve. If you have some parsley, throw that on top (much to my chagrin, mine was gross) ... some fresh thyme would also be LOVELY here.
**If you're curious about No S, nosdiet.com ... it has changed my life. For reals.
Showing posts with label comfort food. Show all posts
Showing posts with label comfort food. Show all posts
Thursday, August 9, 2012
Sunday, March 4, 2012
Bea's Casserole
About 100 years ago, I dated someone whose mom was a great "comfort foods" type of cook. She is the same of the Chili Soup recipe.
Anyway, one time I went to their house (conveniently located 2 blocks from my place) and she had made this casserole known only as "Bea's Casserole" for the great-Aunt/distant cousin/grandmother who came up with the recipe.
I had to have the recipe. I was 22 years old and I was making this casserole at least once a month for myself (it lasted about a week -- and, like many things I enjoy, is an excellent vehicle for hot sauce). This casserole could be to blame for my 15 lb weight gain that year, but it was fun getting there.
I don't make it often and, now that I think of it, I've never made it for Geoff. So it's been at least 7 years since I've made this.
But as I am due to give birth at any time (so they tell me), I need comfort food. And something to cook that's easy and will last awhile. Something I know the kids (and Geoff) will enjoy. Something I know I will want after I have this baby (hoping he comes very, very soon).
So, I'm going to make Bea's Casserole. And I haven't so much as been to the grocery store yet, and I can't wait for dinner.
I'm typing this out the way I received it, which is why the layout might look different from usual. I feel that some recipes, particularly family ones, deserve -- at the very least -- a modicum of respect. Enjoy.
Ingredients
2 12 oz bags of wide noodle pasta (any brand will do)
2 regular size cans cream of mushroom soup
16 oz sour cream (must be whole fat)
2 lbs lean ground beef
1 can sliced water chestnuts
2 boxes sliced fresh mushrooms
1 diced onion
dill (fresh)
parmesan cheese
olive oil
3 T. butter
whole milk or cream
PAM
salt/pepper
1. Boil noodles to al dente, then drain
2. Brown ground beef, then drain
3. Add sour cream, cream of mushroom soup, diced onion, and cooked noodles to ground beef. Season with salt and pepper.
4. Spray (large) baking pan with PAM
5. Add half of casserole to baking pan
6. Sprinkle casserole in pan with dill
7. Layer water chestnuts and mushrooms over casserole in pan
8. Add rest of casserole to baking pan
9. Drizzle with olive oil
10. Dot with chunks of butter
11. Pour milk or cream around edge of casserole (this is optional to add moisture)
12. Top with LOTS of parmesan cheese
13. Bake at 350 for 45 min. to 1 hour, or until golden brown
Anyway, one time I went to their house (conveniently located 2 blocks from my place) and she had made this casserole known only as "Bea's Casserole" for the great-Aunt/distant cousin/grandmother who came up with the recipe.
I had to have the recipe. I was 22 years old and I was making this casserole at least once a month for myself (it lasted about a week -- and, like many things I enjoy, is an excellent vehicle for hot sauce). This casserole could be to blame for my 15 lb weight gain that year, but it was fun getting there.
I don't make it often and, now that I think of it, I've never made it for Geoff. So it's been at least 7 years since I've made this.
But as I am due to give birth at any time (so they tell me), I need comfort food. And something to cook that's easy and will last awhile. Something I know the kids (and Geoff) will enjoy. Something I know I will want after I have this baby (hoping he comes very, very soon).
So, I'm going to make Bea's Casserole. And I haven't so much as been to the grocery store yet, and I can't wait for dinner.
I'm typing this out the way I received it, which is why the layout might look different from usual. I feel that some recipes, particularly family ones, deserve -- at the very least -- a modicum of respect. Enjoy.
Ingredients
2 12 oz bags of wide noodle pasta (any brand will do)
2 regular size cans cream of mushroom soup
16 oz sour cream (must be whole fat)
2 lbs lean ground beef
1 can sliced water chestnuts
2 boxes sliced fresh mushrooms
1 diced onion
dill (fresh)
parmesan cheese
olive oil
3 T. butter
whole milk or cream
PAM
salt/pepper
1. Boil noodles to al dente, then drain
2. Brown ground beef, then drain
3. Add sour cream, cream of mushroom soup, diced onion, and cooked noodles to ground beef. Season with salt and pepper.
4. Spray (large) baking pan with PAM
5. Add half of casserole to baking pan
6. Sprinkle casserole in pan with dill
7. Layer water chestnuts and mushrooms over casserole in pan
8. Add rest of casserole to baking pan
9. Drizzle with olive oil
10. Dot with chunks of butter
11. Pour milk or cream around edge of casserole (this is optional to add moisture)
12. Top with LOTS of parmesan cheese
13. Bake at 350 for 45 min. to 1 hour, or until golden brown
Tuesday, February 21, 2012
Jambalaya (nod to Rachael Ray)
I have to admit ... I took a long time coming around to Rachael Ray. Yes, I loved watching 30 Minute Meals when it came out -- amazed that she could make such awesome food in such a short period of time. But .. I never really took her seriously.
And then I tried her recipe for BLT Frittata. Amazing. And the year I found out about it, I made it all. the. time. I'm telling you -- I probably made it every other week. Lowcarb dieting will do that to a person. But, seriously, make. that. frittata. (Note: I subbed bacon because it's easier to access than pancetta and I'm not picky about such things).
And then I tried Bacon Wrapped Pineapple Shrimp. Again, amazing. Perfect recipe that didn't fail me. The husband approved.
And then my mom told me about her recipe for Jambalaya. I thought "Okay, now we're going too far". This is a serious recipe and I just couldn't take her seriously.
When my mom told me my brother made it and it turned out great, I thought "I have to try this". I have never made another recipe for Jambalaya since.
Granted, I made my own modifications:
1. I use my own ratio of onion/bell pepper/celery/garlic/bay leaves (it's a religion I apply to all Cajun recipes and is easy to remember as it's 1-2-3-4-5 of each item)
and
2. I'm way WAY too lazy to make separate rice, so I add additional chicken broth and cook the rice in with the whole pot so it's a one-pot meal. Yes, it takes longer than 30 minutes that way, but I don't mind since I usually budget an hour to make dinner.
Please make this and please enjoy. I am telling you ... it's absolute perfection.
Ingredients
EVOO/butter (amount to taste - I usually use about 1/4 cup total of the 2. Fat = flavor, folks)
1 lb shrimp, peeled/tail off/deveined
1 lb chicken breasts or thighs, diced
3/4 - 1 lb andouille sausage, cut in half lengthwise, then into 1/4" half-moons
1 onion, diced
2 green bell peppers, diced
3 stalks celery, sliced
4 cloves garlic, minced
5 bay leaves
1 14.5 oz can diced tomatoes
2 14.5 oz (or whatever they are) cans chicken broth
1 tsp cumin
1 heaping tsp chile powder (I use whatever I have in the cupboard, usually California)
1 tsp poultry seasoning
1 tsp Worcestershire (or more)
Cayenne/Hot sauce (to taste)
salt/pepper (to taste)
2 cups uncooked long grain white rice
Green onions, thyme and hot sauce (to serve)
1. Season shrimp with Cajun seasoning of your choice (I alternate between some "Cajun seasoning" mix I bought 100 years ago and plain ol' old bay) and cook in a 6 quart pot until done. Set aside.
2. Heat up some more oil/butter in the same pot and brown chicken (I sometimes also season this with some Old Bay/Emeril/Cajun seasoning first as well) over medium-high heat for about 3 minutes, then add sausage and cook another 2 minutes. Add the veggies + bay leaves and saute for a few minutes until veggies are opaque. Add broth, seasonings, tomatoes and rice. Bring to a boil, reduce to simmer, cover and cook about 20 minutes until rice is done.
3. Stir in cooked shrimps and serve with chopped thyme, green onions and hot sauce.
***Alternatively, you can add the shrimp (raw) to the broth/tomatoes/rice, but it does get over cooked. I have to confess, that hasn't bothered me in the slightest in the past. Everything just tastes so good together I promise you *probably* won't mind.
Enjoy!
And then I tried her recipe for BLT Frittata. Amazing. And the year I found out about it, I made it all. the. time. I'm telling you -- I probably made it every other week. Lowcarb dieting will do that to a person. But, seriously, make. that. frittata. (Note: I subbed bacon because it's easier to access than pancetta and I'm not picky about such things).
And then I tried Bacon Wrapped Pineapple Shrimp. Again, amazing. Perfect recipe that didn't fail me. The husband approved.
And then my mom told me about her recipe for Jambalaya. I thought "Okay, now we're going too far". This is a serious recipe and I just couldn't take her seriously.
When my mom told me my brother made it and it turned out great, I thought "I have to try this". I have never made another recipe for Jambalaya since.
Granted, I made my own modifications:
1. I use my own ratio of onion/bell pepper/celery/garlic/bay leaves (it's a religion I apply to all Cajun recipes and is easy to remember as it's 1-2-3-4-5 of each item)
and
2. I'm way WAY too lazy to make separate rice, so I add additional chicken broth and cook the rice in with the whole pot so it's a one-pot meal. Yes, it takes longer than 30 minutes that way, but I don't mind since I usually budget an hour to make dinner.
Please make this and please enjoy. I am telling you ... it's absolute perfection.
Ingredients
EVOO/butter (amount to taste - I usually use about 1/4 cup total of the 2. Fat = flavor, folks)
1 lb shrimp, peeled/tail off/deveined
1 lb chicken breasts or thighs, diced
3/4 - 1 lb andouille sausage, cut in half lengthwise, then into 1/4" half-moons
1 onion, diced
2 green bell peppers, diced
3 stalks celery, sliced
4 cloves garlic, minced
5 bay leaves
1 14.5 oz can diced tomatoes
2 14.5 oz (or whatever they are) cans chicken broth
1 tsp cumin
1 heaping tsp chile powder (I use whatever I have in the cupboard, usually California)
1 tsp poultry seasoning
1 tsp Worcestershire (or more)
Cayenne/Hot sauce (to taste)
salt/pepper (to taste)
2 cups uncooked long grain white rice
Green onions, thyme and hot sauce (to serve)
1. Season shrimp with Cajun seasoning of your choice (I alternate between some "Cajun seasoning" mix I bought 100 years ago and plain ol' old bay) and cook in a 6 quart pot until done. Set aside.
2. Heat up some more oil/butter in the same pot and brown chicken (I sometimes also season this with some Old Bay/Emeril/Cajun seasoning first as well) over medium-high heat for about 3 minutes, then add sausage and cook another 2 minutes. Add the veggies + bay leaves and saute for a few minutes until veggies are opaque. Add broth, seasonings, tomatoes and rice. Bring to a boil, reduce to simmer, cover and cook about 20 minutes until rice is done.
3. Stir in cooked shrimps and serve with chopped thyme, green onions and hot sauce.
***Alternatively, you can add the shrimp (raw) to the broth/tomatoes/rice, but it does get over cooked. I have to confess, that hasn't bothered me in the slightest in the past. Everything just tastes so good together I promise you *probably* won't mind.
Enjoy!
Friday, February 10, 2012
Sopa de Albondigas
For many years, my mom made her recipe for "albondigas" and it was great. So great, I made it for years. And then my brother found a different recipe that used chorizo. So ... I combined elements from the two recipes to come up with my "Ultimate" sopa de albondigas.
My husband absolutely loves this dish, and as I'm considering making it this week, I figured I'd share the recipe.
Enjoy.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
2 T. cooking oil
7 - 8 cups chicken stock (I always start with 7, but usually add more)
1 15 oz can diced tomatoes
1 tsp oregano (whole, crushed between your fingers)
1 tsp cumin
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small or 1 large zucchini, cut in half lengthwise and cut across into 1/2" slices
salt/pepper to taste
Meatballs:
1 beaten egg
1/4 cup chopped cilantro
1/4 cup chopped mint
1 teaspoon salt
1/2 tsp cumin
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 carrot, peeled and minced
2 cloves garlic, minced (I run mine over my microplane, but a garlic press would work, too)
1/4 cup long grain rice (uncooked)
1/2 lb ground beef
1/2 lb chorizo (I like Cattaneo Bros.)
In a large soup pot, saute onion/garlic/celery over medium-high heat in the oil for a few minutes until soft. Add the tomatoes, the spices and the broth. Bring to a boil and add the carrots and potatoes. Simmer 5-10 minutes.
While simmering, make the meatballs:
Combine egg/spices/herbs/carrot/garlic/rice in a medium bowl. Add meat and combine well -- hands work best to really make sure the 2 meats get mixed together. Shape into meatballs using a 2 tsp size cookie scoop (very small - you can approximate by using 1 Tablespoon measure -- the meatballs increase in size when cooked as the rice expands).
Gently add meatballs to the simmering soup and cook for 15 minutes. Add zucchini and continue simmering for an additional 10 minutes. Serve with lemon/limes and Mexican rice.
My husband absolutely loves this dish, and as I'm considering making it this week, I figured I'd share the recipe.
Enjoy.
Ingredients
1 medium onion, chopped
2 cloves garlic, minced
3 stalks celery, sliced
2 T. cooking oil
7 - 8 cups chicken stock (I always start with 7, but usually add more)
1 15 oz can diced tomatoes
1 tsp oregano (whole, crushed between your fingers)
1 tsp cumin
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
2 small or 1 large zucchini, cut in half lengthwise and cut across into 1/2" slices
salt/pepper to taste
Meatballs:
1 beaten egg
1/4 cup chopped cilantro
1 teaspoon salt
1/2 tsp cumin
1/2 teaspoon dried oregano, crushed slightly with your fingers
1/8 teaspoon pepper
1 carrot, peeled and minced
2 cloves garlic, minced (I run mine over my microplane, but a garlic press would work, too)
1/4 cup long grain rice (uncooked)
1/2 lb ground beef
1/2 lb chorizo (I like Cattaneo Bros.)
In a large soup pot, saute onion/garlic/celery over medium-high heat in the oil for a few minutes until soft. Add the tomatoes, the spices and the broth. Bring to a boil and add the carrots and potatoes. Simmer 5-10 minutes.
While simmering, make the meatballs:
Combine egg/spices/herbs/carrot/garlic/rice in a medium bowl. Add meat and combine well -- hands work best to really make sure the 2 meats get mixed together. Shape into meatballs using a 2 tsp size cookie scoop (very small - you can approximate by using 1 Tablespoon measure -- the meatballs increase in size when cooked as the rice expands).
Gently add meatballs to the simmering soup and cook for 15 minutes. Add zucchini and continue simmering for an additional 10 minutes. Serve with lemon/limes and Mexican rice.
Tuesday, February 7, 2012
Chili Soup
Many years ago, I dated someone whose mother made this soup and I immediately needed the recipe. It was just so comforting and so good. I've made it about once or twice a year since (no idea why I don't make it more often -- just one of those things, I guess). His mom was someone who made really delicious "Better Homes and Gardens" type meals. You know the ones: easy, comforting, recognizable. No fancy ingredients. No complicated techniques. Just simple American food cooked well. I loved her cooking.
Anyway ... the chili soup (which, I believe, she called "Chili") is ridiculously easy, inexpensive, makes a TON and is sooooo comforting and tasty. Especially on a rainy night like tonight.
Ingredients
2 lbs ground beef
chile powder (about a heaping Tablespoon)
cumin (a few teaspoons)
red pepper flakes (to taste)
garlic powder (I'd say ... a teaspoon)
oregano (just a pinch)
chopped garlic (to taste)
2 cans beef broth
3 cans stewed tomatoes
2 cans kidney beans (drained)
1 onion, cut in half from pole-to-pole, and then sliced from pole to pole, making long, curvy "strips"
1 bag frozen corn
salt/pepper/garlic salt
Brown ground beef with spices and garlic in a 6 quart soup pot. I estimate the spices because I never got the amounts, so I just put enough in so it tastes "right". You'll know when you taste it if it needs more this or that.
Add the remaining ingredients and simmer a few minutes until the onions are soft, stirring occasionally and breaking up the tomatoes if you desire. Serve with cornbread, or Fritos and maybe even some shredded cheese.
It's so simple and just so comforting and good. The crispy corn, the soft beans, it's just brothy enough, but not too brothy. My kids devoured it tonight -- the 20 month old had 2 bowls.
I consider that a major success.
Enjoy.
Anyway ... the chili soup (which, I believe, she called "Chili") is ridiculously easy, inexpensive, makes a TON and is sooooo comforting and tasty. Especially on a rainy night like tonight.
Ingredients
2 lbs ground beef
chile powder (about a heaping Tablespoon)
cumin (a few teaspoons)
red pepper flakes (to taste)
garlic powder (I'd say ... a teaspoon)
oregano (just a pinch)
chopped garlic (to taste)
2 cans beef broth
3 cans stewed tomatoes
2 cans kidney beans (drained)
1 onion, cut in half from pole-to-pole, and then sliced from pole to pole, making long, curvy "strips"
1 bag frozen corn
salt/pepper/garlic salt
Brown ground beef with spices and garlic in a 6 quart soup pot. I estimate the spices because I never got the amounts, so I just put enough in so it tastes "right". You'll know when you taste it if it needs more this or that.
Add the remaining ingredients and simmer a few minutes until the onions are soft, stirring occasionally and breaking up the tomatoes if you desire. Serve with cornbread, or Fritos and maybe even some shredded cheese.
It's so simple and just so comforting and good. The crispy corn, the soft beans, it's just brothy enough, but not too brothy. My kids devoured it tonight -- the 20 month old had 2 bowls.
I consider that a major success.
Enjoy.
Sunday, November 6, 2011
Tamale Pie, the best version ever
Okay so I had a hankering for Tamale pie, and looking back on when I typed this out and emailed it to my friend, I made this pretty much the same night I conceived this baby.
Insert any number of innuendo or jokes here.
In any event, it's really really delicious. In fact, when I did a search of my email to find this recipe, I discovered I was emailing friends about this recipe several days after the fact, telling them how incredibly good it was.
I am really looking forward to making it again this week.
Please enjoy.
Ingredients
1 white onion, chopped
4 - 5 cloves garlic, chopped
2 lbs ground beef
2 T. California chile powder
1 T. Cumin
1 tsp. Oregano
1/2 - 1 tsp Lawry's garlic salt (to taste - I love, so I put more)
black pepper/salt (to taste)
8 oz can tomato sauce
8 oz can El Pato tomato sauce (this is somewhat spicy - just use "plain" tomato sauce if you want less spice)
1 can Mexicorn
1 can diced tomatoes, with juice
1 handful cilantro, chopped roughly
1/2 c. beer (can sub chicken broth/beef broth/etc)
Topping
1 c. cornmeal (I buy yellow bc it's less expensive than white - I'm cheap)
1 can fire-roasted diced chiles (*NOT* jalapenos!)
1/2 c. shredded Pepperjack (or use cheddar to make more mild)
1 can creamed corn (the 15 oz size, or 14.5 or whatever it is)
1 - 2 c. buttermilk (enough to make the topping "pourable" -- I didn't measure)
salt/pepper
Other needs: Fritos, 1 c. shredded cheddar, olives, sour cream
Heat oven to 400.
Saute onion/garlic/meat/spices until meat is browned. Add the tomato sauces, corn, tomatoes, cilantro and beer and let simmer about 15 minutes.
Put Fritos on bottom of a large baking dish (larger than 9 x 13 - like a lasagna/roasting pan - or you can use 2 dishes, a 9x13 and an 8x8).
In a separate bowl, combine the topping ingredients.
Put the cooked meat on top of the Fritos in the baking dish, then cover with the topping, smoothing over the top of the meat. (I added some whole olives on top so each "portion" would get one, but feel free to omit/serve on the side)
Bake for 25 minutes. Remove from oven, cover with 1 c. shredded cheddar (or more, if you like) and return to oven for additional 10 minutes.
Serve/devour with cottage cheese and/or sour cream.
Insert any number of innuendo or jokes here.
In any event, it's really really delicious. In fact, when I did a search of my email to find this recipe, I discovered I was emailing friends about this recipe several days after the fact, telling them how incredibly good it was.
I am really looking forward to making it again this week.
 |
| You'll also need 2 lbs of meat, plus the stuff for the cornmeal topping ... and the Fritos ... but this is *mostly* what you need. |
 |
| Meat, onions, garlic, seasonings all get thrown into the pan |
 |
| Cook until the meat is browned (and smelling deelicious) |
 |
| Add the corn/tomatoes/tomato sauce/beer |
 | |||||
| Simmer for about 15 minutes until it looks really really good, sorta like this. Yes, it'll be soupy - that's fine. |
 |
| Cover the bottom of your baking dish with Fritos. |
 |
| Add the warm meat mixture |
 |
| Corn meal - the yellow. |
  |
| The mixture above is what it looks like BEFORE buttermilk is added. I added 1.5 cups. Stir it all up and then sorta plop it over the top of the meat ... and then ... |
 |
| Smooth it out with the spoon -- it'll smooth over really easily! Put into oven for 25 minutes, then remove and top with more cheese (YAY!) |
 |
| After it's all done .. it'll look like this (and smell even better) |
 |
| OH yeah, baby. |
 |
| Here lies the deliciousness that are the baked up Frito bottom layer. |
Please enjoy.
Ingredients
1 white onion, chopped
4 - 5 cloves garlic, chopped
2 lbs ground beef
2 T. California chile powder
1 T. Cumin
1 tsp. Oregano
1/2 - 1 tsp Lawry's garlic salt (to taste - I love, so I put more)
black pepper/salt (to taste)
8 oz can tomato sauce
8 oz can El Pato tomato sauce (this is somewhat spicy - just use "plain" tomato sauce if you want less spice)
1 can Mexicorn
1 can diced tomatoes, with juice
1 handful cilantro, chopped roughly
1/2 c. beer (can sub chicken broth/beef broth/etc)
Topping
1 c. cornmeal (I buy yellow bc it's less expensive than white - I'm cheap)
1 can fire-roasted diced chiles (*NOT* jalapenos!)
1/2 c. shredded Pepperjack (or use cheddar to make more mild)
1 can creamed corn (the 15 oz size, or 14.5 or whatever it is)
1 - 2 c. buttermilk (enough to make the topping "pourable" -- I didn't measure)
salt/pepper
Other needs: Fritos, 1 c. shredded cheddar, olives, sour cream
Heat oven to 400.
Saute onion/garlic/meat/spices until meat is browned. Add the tomato sauces, corn, tomatoes, cilantro and beer and let simmer about 15 minutes.
Put Fritos on bottom of a large baking dish (larger than 9 x 13 - like a lasagna/roasting pan - or you can use 2 dishes, a 9x13 and an 8x8).
In a separate bowl, combine the topping ingredients.
Put the cooked meat on top of the Fritos in the baking dish, then cover with the topping, smoothing over the top of the meat. (I added some whole olives on top so each "portion" would get one, but feel free to omit/serve on the side)
Bake for 25 minutes. Remove from oven, cover with 1 c. shredded cheddar (or more, if you like) and return to oven for additional 10 minutes.
Serve/devour with cottage cheese and/or sour cream.
Saturday, November 5, 2011
Pumpkin Tortellini soup with Meatballs and Kale
I had a hankering for this combination earlier today, with freezing cold nights (and mornings) finally starting up again, I just wanted all things fall: pumpkin, soup, bread with butter to dip into said soup.
I was imagining a really brothy soup with small meatballs and some nutmeggy pumpkin tortellini.
I googled.
I didn't see anything resembling what I wanted, so I cobbled something together that I feared wasn't going to taste very good, but ended up tasting really really good. My husband even drank his broth. He never drinks his broth.
Tortellini
1 can pumpkin (15 oz)
4 oz honey goat cheese (Trader Joe's - if you can't find, just use regular goat cheese and add more honey)
1 T. honey (maple syrup would also be extra delicious here)
1 T. brown sugar
allspice (pinch)
nutmeg (pinch or so)
white pepper (pinch)
salt (hearty pinch)
1 leaf sage, minced fine
20 wonton wrappers
Mix all the ingredients, except wonton wrappers, then assemble into tortellini (directions are on the package - it's quite simple). Put in fridge on a small plate while you assemble meatballs.
Note: this will use up 1/2 of the pumpkin mixture. If you're ambitious, you can make more and freeze them for next time, but I have 2 young children, so I put my leftovers into the fridge to be dealt with later.
Meatballs (based on Cook's Illustrated's recipe for Swedish Meatballs)
1/2 lb ground beef
1/2 lb ground pork
2 slices white bread, crusts removed, torn into 1/2 - 1" pieces
1/4 cup heavy cream
1 egg
1/2 white onion, grated on small holes of box grater
1/8 tsp. white pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. kosher salt
1 tsp baking powder
Put bread into medium bowl and cover with cream, mashing with a fork to make sure the cream is absorbed. It may be a little soupy. Add egg, white onion, spices and baking powder, and mix with fork to combine. Add the meat -- squeezing the pork with your hands to "mash" it a little before going into the bowl (Cook's Illustrated has you mix it with the mixer to make the pork like a 'paste', and - although I have made them that way before and they are delicious - I wasn't gonna dirty another coupla dishes tonight, and squeezing turned out just fine). Use a very small scoop (2 tsp.) to scoop into about 25 little meatballs, setting aside on a plate.
Note: I made the meat mixture while the aromatics were sauteeing in the pan (next step, below), and then left it alone to add the Bourbon/Broth/etc, and then scooped the meatballs while waiting for the broth to come to a boil.
Soup and assembly
1/4 white onion, chopped
2 shallots, sliced
1 clove garlic, chopped
2 sage leaves, cut into chiffonade
1/4 c. EVOO
4 T. butter
Bourbon (about 1/3 cup and I used Makers Mark)
12 cups chicken stock (2 of the 48 oz Swansons boxes)
salt/pepper
2 - 3 cups chopped kale (I bought a bag at Trader Joe's to make my life easy, and used several good handfuls)
In a 6 quart pot, saute onion/shallots/garlic/sage in evoo and butter over med-low heat until soft and getting caramelly ... deglaze with the bourbon, let reduce about 2 minutes so the alcohol evaporates a little. Add the broth/salt/pepper, bring to a simmer, add the kale. Let the kale simmer over medium heat for about 5 minutes, then carefully add meatballs (they will be soft, but I assure you they will hold their shape), always keeping the broth at a bare simmer. After 8 minutes, add the tortellini and continue simmering for another 2 minutes. Serve immediately with hot sauce and parmesan :D
A FEW NOTES:
A few of the tortellini may fall apart in the soup, but it still tastes good. You can always just use egg noodles and diced pumpkin (sugar pumpkin is good) or butternut squash if you don't want to be fussy about the tortellini. Also? I think a can of rinsed small white beans would be a delicious addition to this soup, as would some toasted sourdough croutons.
Please enjoy, and let me know what you think.
I was imagining a really brothy soup with small meatballs and some nutmeggy pumpkin tortellini.
I googled.
I didn't see anything resembling what I wanted, so I cobbled something together that I feared wasn't going to taste very good, but ended up tasting really really good. My husband even drank his broth. He never drinks his broth.
Tortellini
1 can pumpkin (15 oz)
4 oz honey goat cheese (Trader Joe's - if you can't find, just use regular goat cheese and add more honey)
1 T. honey (maple syrup would also be extra delicious here)
1 T. brown sugar
allspice (pinch)
nutmeg (pinch or so)
white pepper (pinch)
salt (hearty pinch)
1 leaf sage, minced fine
20 wonton wrappers
Mix all the ingredients, except wonton wrappers, then assemble into tortellini (directions are on the package - it's quite simple). Put in fridge on a small plate while you assemble meatballs.
Note: this will use up 1/2 of the pumpkin mixture. If you're ambitious, you can make more and freeze them for next time, but I have 2 young children, so I put my leftovers into the fridge to be dealt with later.
Meatballs (based on Cook's Illustrated's recipe for Swedish Meatballs)
1/2 lb ground beef
1/2 lb ground pork
2 slices white bread, crusts removed, torn into 1/2 - 1" pieces
1/4 cup heavy cream
1 egg
1/2 white onion, grated on small holes of box grater
1/8 tsp. white pepper
1/8 tsp. nutmeg
1/8 tsp. allspice
1 tsp. kosher salt
1 tsp baking powder
Put bread into medium bowl and cover with cream, mashing with a fork to make sure the cream is absorbed. It may be a little soupy. Add egg, white onion, spices and baking powder, and mix with fork to combine. Add the meat -- squeezing the pork with your hands to "mash" it a little before going into the bowl (Cook's Illustrated has you mix it with the mixer to make the pork like a 'paste', and - although I have made them that way before and they are delicious - I wasn't gonna dirty another coupla dishes tonight, and squeezing turned out just fine). Use a very small scoop (2 tsp.) to scoop into about 25 little meatballs, setting aside on a plate.
Note: I made the meat mixture while the aromatics were sauteeing in the pan (next step, below), and then left it alone to add the Bourbon/Broth/etc, and then scooped the meatballs while waiting for the broth to come to a boil.
Soup and assembly
1/4 white onion, chopped
2 shallots, sliced
1 clove garlic, chopped
2 sage leaves, cut into chiffonade
1/4 c. EVOO
4 T. butter
Bourbon (about 1/3 cup and I used Makers Mark)
12 cups chicken stock (2 of the 48 oz Swansons boxes)
salt/pepper
2 - 3 cups chopped kale (I bought a bag at Trader Joe's to make my life easy, and used several good handfuls)
In a 6 quart pot, saute onion/shallots/garlic/sage in evoo and butter over med-low heat until soft and getting caramelly ... deglaze with the bourbon, let reduce about 2 minutes so the alcohol evaporates a little. Add the broth/salt/pepper, bring to a simmer, add the kale. Let the kale simmer over medium heat for about 5 minutes, then carefully add meatballs (they will be soft, but I assure you they will hold their shape), always keeping the broth at a bare simmer. After 8 minutes, add the tortellini and continue simmering for another 2 minutes. Serve immediately with hot sauce and parmesan :D
A FEW NOTES:
A few of the tortellini may fall apart in the soup, but it still tastes good. You can always just use egg noodles and diced pumpkin (sugar pumpkin is good) or butternut squash if you don't want to be fussy about the tortellini. Also? I think a can of rinsed small white beans would be a delicious addition to this soup, as would some toasted sourdough croutons.
Please enjoy, and let me know what you think.
Thursday, July 28, 2011
Chicken Enchilada Casserole
This turned out so delicious, I hope I remember everything I put into it to make it turn out that way. I threw everything together with stuff I had in my pantry and fridge (and freezer) because the idea of dragging 2 kids to the grocery store was a lot less exciting than trying to figure out what I could make with what I had on hand.
So, this was born.
Ingredients
2 boneless/skinless chicken breasts
salt/pepper/bay leaves
3 T. oil
1 T. flour
1 8 oz can tomato sauce
2 cups chicken stock (I used my Better than Bouillon + water)
1/4 cup California chile powder
pinch cumin
pinch oregano
pinch garlic powder
pinch onion powder
salt
1 can Mexicorn
1/2 cup cottage cheese (full fat, please)
handful cilantro
2 green onions, sliced
1/2 cup Feta
2 cups (or so) shredded "Mexican Cheese Blend" (we get ours at Costco)
6 large corn tortillas
radish/black olives/sour cream to garnish
Put the chicken into a pot of water and season with salt/pepper/and a couple of bay leaves. Bring to a boil, reduce to simmer, and let cook until the chicken is done (I cooked mine from frozen, so it was about 20 minutes, but if they're fresh it'll probably be more like 10).
While the chicken is simmering, heat the oil in a skillet over medium-high heat. Add the flour and stir constantly for about a minute. Add the chile powder, and cook for about 10 seconds until it becomes fragrant. Then add the chicken broth, the oregano/garlic powder/onion powder/cumin and tomato sauce. Bring to a simmer and let simmer for about 10 or 15 minutes until the flavors blend and it thickens up slightly.
Preheat the oven to 325.
Remove the chicken to a large bowl and shred using 2 forks. Add the corn, cilantro, green onion, about 1/2 cup of the Mexican cheese, the feta, 1/2 cup cottage cheese, and about 1 or 2 ladles of the sauce to help keep it moist.
Get out your baking dish (I used a 9x11 dish I had and it worked perfectly). Dip 1 corn tortilla into the enchilada sauce, coating it on both sides completely, and place into the bottom of the pan. Repeat, making sure the bottom of the baking dish is mostly covered. Add a layer of the chicken, a few ladles of sauce, and a generous handful of the Mexican cheese. Repeat again, topping the final layer with tortillas and cheese, using the rest of the sauce over the top and around the edges to make sure it's nice and moist and delicious.
Bake for about 20 minutes or so until bubbly. Remove from oven and eat with sour cream, olives and radishes on the side.
So, this was born.
Ingredients
2 boneless/skinless chicken breasts
salt/pepper/bay leaves
3 T. oil
1 T. flour
1 8 oz can tomato sauce
2 cups chicken stock (I used my Better than Bouillon + water)
1/4 cup California chile powder
pinch cumin
pinch oregano
pinch garlic powder
pinch onion powder
salt
1 can Mexicorn
1/2 cup cottage cheese (full fat, please)
handful cilantro
2 green onions, sliced
1/2 cup Feta
2 cups (or so) shredded "Mexican Cheese Blend" (we get ours at Costco)
6 large corn tortillas
radish/black olives/sour cream to garnish
Put the chicken into a pot of water and season with salt/pepper/and a couple of bay leaves. Bring to a boil, reduce to simmer, and let cook until the chicken is done (I cooked mine from frozen, so it was about 20 minutes, but if they're fresh it'll probably be more like 10).
While the chicken is simmering, heat the oil in a skillet over medium-high heat. Add the flour and stir constantly for about a minute. Add the chile powder, and cook for about 10 seconds until it becomes fragrant. Then add the chicken broth, the oregano/garlic powder/onion powder/cumin and tomato sauce. Bring to a simmer and let simmer for about 10 or 15 minutes until the flavors blend and it thickens up slightly.
Preheat the oven to 325.
Remove the chicken to a large bowl and shred using 2 forks. Add the corn, cilantro, green onion, about 1/2 cup of the Mexican cheese, the feta, 1/2 cup cottage cheese, and about 1 or 2 ladles of the sauce to help keep it moist.
Get out your baking dish (I used a 9x11 dish I had and it worked perfectly). Dip 1 corn tortilla into the enchilada sauce, coating it on both sides completely, and place into the bottom of the pan. Repeat, making sure the bottom of the baking dish is mostly covered. Add a layer of the chicken, a few ladles of sauce, and a generous handful of the Mexican cheese. Repeat again, topping the final layer with tortillas and cheese, using the rest of the sauce over the top and around the edges to make sure it's nice and moist and delicious.
Bake for about 20 minutes or so until bubbly. Remove from oven and eat with sour cream, olives and radishes on the side.
Wednesday, July 6, 2011
Italian Meatball Soup (aka Minstrone With Meat)
So I was completely uninspired for dinner today. I wanted comfort food. My muffin tops said: "Make a salad".
I did not want salad.
So ... I whipped up this little number. It's absolutely delicious, and so ... I share.
Ingredients
EVOO (about 2 T. or so)
1 yellow onion, chopped
2 - 3 cloves garlic, chopped
2 stalks celery, sliced into 1/4" slices
3 bay leaves (maybe 4 -- I love bay, I use loads)
splash of white wine (whatever you're drinking)
pinch (about 1/2 tsp) Italian Seasoning
1 can stewed tomatoes (Italian style)
1 red potato, diced (skin on)
3 - 4 summer squash of your choosing, diced (I used Mexican grey - use what you want)
3 carrots, cut into pieces of your choosing (I like cutting carrot into 1/4ths lengthwise, then sliced)
2 - 3 T. Better Than Bouillon, beef flavor (or just omit water and use beef broth instead - whatever you've got!)
2 - 3 Quarts water (however much you need -- I used a 6 qt stock pot so I probably used about 3 quarts water)
1.5 lbs ground beef
1/4 c. bread crumbs
1 egg
1/2 - 1 tsp garlic salt
1/2 tsp dried basil
1 can cannellini beans, drained and rinsed
1/4 c noodles of your choosing (I used alphabet noodles)
1 bag (6 oz, I believe) baby spinach
1/8 c. parmesan
salt/pepper
Saute onion/garlic/celery/bay leaf in evoo over med-high heat until softened. Add white wine and let reduce about 30 seconds. Add the tomatoes, potato, squash, carrots, Italian seasoning and salt/pepper to taste. Bring to a boil.
While waiting for the soup to boil, assemble meatballs -- mix beef, bread crumbs, egg, garlic salt, basil, black pepper and salt (if you have fresh herbs - great! I didn't, so I used dry. Use what you have! If you have fresh parsley, use that, fresh oregano? use that!).
When soup comes to a boil, gradually add meatballs (I use a small cookie scoop - 1.5 tablespoons - and just scoop and drop). Reduce heat and let simmer uncovered about 1 hour.
Add the pasta and spinach and cook until pasta is done (about 8 minutes). Add beans and parmesan and let "warm up" for about 5 minutes.
Season to taste with additional salt/pepper (or fresh herbs if you have them -- fresh basil would be amazing here ... as would some lemon zest).
Devour with croutons and parmesan cheese on top, and a frosty beer.
I did not want salad.
So ... I whipped up this little number. It's absolutely delicious, and so ... I share.
Ingredients
EVOO (about 2 T. or so)
1 yellow onion, chopped
2 - 3 cloves garlic, chopped
2 stalks celery, sliced into 1/4" slices
3 bay leaves (maybe 4 -- I love bay, I use loads)
splash of white wine (whatever you're drinking)
pinch (about 1/2 tsp) Italian Seasoning
1 can stewed tomatoes (Italian style)
1 red potato, diced (skin on)
3 - 4 summer squash of your choosing, diced (I used Mexican grey - use what you want)
3 carrots, cut into pieces of your choosing (I like cutting carrot into 1/4ths lengthwise, then sliced)
2 - 3 T. Better Than Bouillon, beef flavor (or just omit water and use beef broth instead - whatever you've got!)
2 - 3 Quarts water (however much you need -- I used a 6 qt stock pot so I probably used about 3 quarts water)
1.5 lbs ground beef
1/4 c. bread crumbs
1 egg
1/2 - 1 tsp garlic salt
1/2 tsp dried basil
1 can cannellini beans, drained and rinsed
1/4 c noodles of your choosing (I used alphabet noodles)
1 bag (6 oz, I believe) baby spinach
1/8 c. parmesan
salt/pepper
Saute onion/garlic/celery/bay leaf in evoo over med-high heat until softened. Add white wine and let reduce about 30 seconds. Add the tomatoes, potato, squash, carrots, Italian seasoning and salt/pepper to taste. Bring to a boil.
While waiting for the soup to boil, assemble meatballs -- mix beef, bread crumbs, egg, garlic salt, basil, black pepper and salt (if you have fresh herbs - great! I didn't, so I used dry. Use what you have! If you have fresh parsley, use that, fresh oregano? use that!).
When soup comes to a boil, gradually add meatballs (I use a small cookie scoop - 1.5 tablespoons - and just scoop and drop). Reduce heat and let simmer uncovered about 1 hour.
Add the pasta and spinach and cook until pasta is done (about 8 minutes). Add beans and parmesan and let "warm up" for about 5 minutes.
Season to taste with additional salt/pepper (or fresh herbs if you have them -- fresh basil would be amazing here ... as would some lemon zest).
Devour with croutons and parmesan cheese on top, and a frosty beer.
Saturday, November 20, 2010
Meatloaf, green bell pepper/onion/tomato
This meatloaf recipe is printed on a pink 3 x 5 card with the title "Mom W's Meatloaf". Mom W (Winchester) could be my grandma or maybe her mother-in-law, or her mother-in-law's mom. I'm not sure whose it is, honestly, but it's one my mom made a LOT while I was growing up.
And it just so happens to be Paleo (that is, if you're able to eat members of the ol' nightshade family).
The ONLY problem is that it absolutely -- under all circumstances -- MUST be served with mashed potatoes.
I just can't imagine mashed cauliflower being the same with this, but I did make the mashed potatoes with coconut milk and organic butter, so it wasn't *too* horrifically bad for us.
Phoebe and Jack both approved (the latter only got to try the mashed potatoes, but he definitely enjoyed them).
Onto the recipe (this time, with pictures!)
Ingredients
1 lb ground beef (on the recipe card, it's written "hamburger")
1 tsp salt
1 green bell pepper
1 large onion
2 1/2 cups tomatoes
1/4 tsp baking soda
Preheat oven to 400.
Cut onion and green bell pepper into small pieces (not minced). Mix with hamburger meat and salt.
Heat tomatoes to boiling, add baking soda and stir. Mix with hamburger.
Put in 1 1/2 quart baking dish and bake for 1 hour.
Devour.
(I made it with 1.5 lbs ground beef, so I used LOTS more tomato, and also a 2.5 quart baking dish)
When mixing hamburger, you must first find a safe place for your finery.
Neither my mom nor I know why the baking soda is an important step in this recipe, but it's the recipe so we do it -- and watch how it foams up! YAY Science is FUN!
Because it's now hot after you add the tomatoes, you may mix with a wooden spoon.
EMPTY WINE GLASS!? It must wait. First, we check the oven temp.
Okay, we're good ... set timer for 1 hour ...
... and then pour self a reasonably-sized pour of relatively-inexpensive wine in a highly-expensive glass.
Make your your kitchen helpers are up to the task.
(yes, I used that potato masher for my mashed potatoes, after this picture was taken and no, I did not rinse it off first)
Empty wine glass!? No problem! We have more wine and just in time to remove the meatloaf from the oven!!
And this is how we do: (except after this picture was taken, I added about a cup of habanero hot sauce to mine because I like it hot)
That's. What. I'm. Talkin'. 'Bout. Willis.
And it just so happens to be Paleo (that is, if you're able to eat members of the ol' nightshade family).
The ONLY problem is that it absolutely -- under all circumstances -- MUST be served with mashed potatoes.
I just can't imagine mashed cauliflower being the same with this, but I did make the mashed potatoes with coconut milk and organic butter, so it wasn't *too* horrifically bad for us.
Phoebe and Jack both approved (the latter only got to try the mashed potatoes, but he definitely enjoyed them).
Onto the recipe (this time, with pictures!)
Ingredients
1 lb ground beef (on the recipe card, it's written "hamburger")
1 tsp salt
1 green bell pepper
1 large onion
2 1/2 cups tomatoes
1/4 tsp baking soda
Preheat oven to 400.
Cut onion and green bell pepper into small pieces (not minced). Mix with hamburger meat and salt.
Heat tomatoes to boiling, add baking soda and stir. Mix with hamburger.
Put in 1 1/2 quart baking dish and bake for 1 hour.
Devour.
(I made it with 1.5 lbs ground beef, so I used LOTS more tomato, and also a 2.5 quart baking dish)
When mixing hamburger, you must first find a safe place for your finery.
Neither my mom nor I know why the baking soda is an important step in this recipe, but it's the recipe so we do it -- and watch how it foams up! YAY Science is FUN!
Because it's now hot after you add the tomatoes, you may mix with a wooden spoon.
EMPTY WINE GLASS!? It must wait. First, we check the oven temp.
Okay, we're good ... set timer for 1 hour ...
... and then pour self a reasonably-sized pour of relatively-inexpensive wine in a highly-expensive glass.
Make your your kitchen helpers are up to the task.
(yes, I used that potato masher for my mashed potatoes, after this picture was taken and no, I did not rinse it off first)
Empty wine glass!? No problem! We have more wine and just in time to remove the meatloaf from the oven!!
And this is how we do: (except after this picture was taken, I added about a cup of habanero hot sauce to mine because I like it hot)
That's. What. I'm. Talkin'. 'Bout. Willis.
Wednesday, October 27, 2010
Chili, ground beef/acorn squash/tomatoes/sage
The weather has turned colder here (this morning and the last I had to turn on the heater!) so I have been absolutely craving a bowl o' meat.
Two nights ago, I made Robb Wolf's easy curry from The Paleo Solution (so simple and so good) but last night I really wanted chili.
And, as I am a single parent with 2 kids until tomorrow when my husband gets home, I did NOT want to spend a lot of (a) time or (b) effort making it.
I also wanted it to be Paleo. I picked up 1 lb of ground beef the same night I went shopping for the ground turkey for the curry in Robb Wolf's book, and grabbed a few things to restock my "emergency" cupboard (canned tomatoes, tomato sauce, chiles, etc.).
Now my main problem with trying to make a super delicious Paleo chili is that I normally love beans and even corn in it, so I was trying to brainstorm to come up with something that could accompany the meat, onions and tomatoes ... zucchini didn't seem quite right and neither did cauliflower and definitely not green beans. Then I remembered a recipe my friend Annie gave me for roasted butternut squash with sausage -- perfect! I had half an acorn squash I'd roasted a few nights ago just getting all lonely in the fridge.
I had my chili.
This morning I was rewarded for my efforts when the scale (FINALLY) read 159.0. My "ultimate" goal was to be 156 by New Year's. I think it's gonna happen.
Anyway, enough bragging (but I'm really proud sitting here wearing a size MEDIUM shirt), here's what I did (and I realize this ingredient list is long, but aside from the ground beef and fresh sage, you probably have everything in your cupboard already ... at least I HOPE you do):
1 lb ground beef
EVOO
1 white onion, diced (whatever you like -- I prefer white onions, but use what you have)
1 can El Pato tomato sauce (Mexican section of grocery store - you'll see it)
1 14.5 oz. can diced tomatoes
1 - 2 cans water (use the empty diced tomatoes can to get all the tomatoey goodness into the chili)
1 package "beef bouillon" from Trader Joe's (or eliminate the can of water and this and add 1 can beef broth)
1 can (the small one -- 2 oz I think) roasted diced green chiles
1 T. California chile powder
2 tsp. cumin
1/2 tsp. oregano, crushed between your fingers
1/2 tsp. chipotle powder (or whatever "spicy" powder you're into -- or fresh chipotles, up to you!)
2 heaping tsp. unsweetened cocoa powder (the Hershey's stuff in the brown plastic container)
1 tsp. allspice
1 bay leaf
salt/pepper/No Salt Seasoning (yes I put it in everything) to taste
1/2 acorn squash, roasted, peeled & cut into whatever size pieces float your boat (mine were about 1/2")
Sage chiffonade (from about 5 or 6 leaves - up to you)
Saute onion in EVOO until translucent and delicious looking. Add ground beef, breaking it up a bit. Cook until the beef is browned and add everything else (except the squash and sage), stir, bring to a boil and reduce to low and simmer until you bathe the kids and put them in bed.
Add the squash to the chili, heat until the squash is heated through and sprinkle with the sage.
I like to add a LOT of hot sauce to my chili, because I made it mild to be suitable for my 2 year old. This turned out SO delicious and SO comforting, and with squash $.48/lb at Food For Less, I now intend to put it into regular rotation.
I didn't even miss the Fritos.
Two nights ago, I made Robb Wolf's easy curry from The Paleo Solution (so simple and so good) but last night I really wanted chili.
And, as I am a single parent with 2 kids until tomorrow when my husband gets home, I did NOT want to spend a lot of (a) time or (b) effort making it.
I also wanted it to be Paleo. I picked up 1 lb of ground beef the same night I went shopping for the ground turkey for the curry in Robb Wolf's book, and grabbed a few things to restock my "emergency" cupboard (canned tomatoes, tomato sauce, chiles, etc.).
Now my main problem with trying to make a super delicious Paleo chili is that I normally love beans and even corn in it, so I was trying to brainstorm to come up with something that could accompany the meat, onions and tomatoes ... zucchini didn't seem quite right and neither did cauliflower and definitely not green beans. Then I remembered a recipe my friend Annie gave me for roasted butternut squash with sausage -- perfect! I had half an acorn squash I'd roasted a few nights ago just getting all lonely in the fridge.
I had my chili.
This morning I was rewarded for my efforts when the scale (FINALLY) read 159.0. My "ultimate" goal was to be 156 by New Year's. I think it's gonna happen.
Anyway, enough bragging (but I'm really proud sitting here wearing a size MEDIUM shirt), here's what I did (and I realize this ingredient list is long, but aside from the ground beef and fresh sage, you probably have everything in your cupboard already ... at least I HOPE you do):
1 lb ground beef
EVOO
1 white onion, diced (whatever you like -- I prefer white onions, but use what you have)
1 can El Pato tomato sauce (Mexican section of grocery store - you'll see it)
1 14.5 oz. can diced tomatoes
1 - 2 cans water (use the empty diced tomatoes can to get all the tomatoey goodness into the chili)
1 package "beef bouillon" from Trader Joe's (or eliminate the can of water and this and add 1 can beef broth)
1 can (the small one -- 2 oz I think) roasted diced green chiles
1 T. California chile powder
2 tsp. cumin
1/2 tsp. oregano, crushed between your fingers
1/2 tsp. chipotle powder (or whatever "spicy" powder you're into -- or fresh chipotles, up to you!)
2 heaping tsp. unsweetened cocoa powder (the Hershey's stuff in the brown plastic container)
1 tsp. allspice
1 bay leaf
salt/pepper/No Salt Seasoning (yes I put it in everything) to taste
1/2 acorn squash, roasted, peeled & cut into whatever size pieces float your boat (mine were about 1/2")
Sage chiffonade (from about 5 or 6 leaves - up to you)
Saute onion in EVOO until translucent and delicious looking. Add ground beef, breaking it up a bit. Cook until the beef is browned and add everything else (except the squash and sage), stir, bring to a boil and reduce to low and simmer until you bathe the kids and put them in bed.
Add the squash to the chili, heat until the squash is heated through and sprinkle with the sage.
I like to add a LOT of hot sauce to my chili, because I made it mild to be suitable for my 2 year old. This turned out SO delicious and SO comforting, and with squash $.48/lb at Food For Less, I now intend to put it into regular rotation.
I didn't even miss the Fritos.
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