• Cincinnati Chili Take 2

    May 24, 2009 Author: Rachel
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    I came across this recipe in Easy Everyday Cooking.  Since I love Cincinnati chili, and I’ve had hard time making one that I really like–this recipe is so much better than my last attempt.  Our oldest loved it, and our youngest ate cheese, a few bites of meat, and some fruit.  Since one child loved it, I say success!  Even though our youngest didn’t eat much, I don’t too much stock in that since she really isn’t into eating dinner these days anyway.

    We really enjoyed this dinner, and we will definitely be having this one again.

    Here’s my adapted version.

    Ingredients:

    • 1 TBSP olive oil
    • 1 lb. ground turkey
    • 1 large onion, chopped
    • 2 garlic cloves, minced
    • 3 TBSP chili powder
    • 2 tsp. paprika
    • 1 tsp. ground cumin
    • 1/2 tsp. salt
    • 1/2 tsp. cinnamon
    • 1/8 tsp. ground cloves
    • 1/8 tsp. ground red pepper (I omitted)
    • 1 bay leaf
    • 1 14 1/2 oz. can stewed tomatoes
    • 1 8 oz. can tomato sauce
    • 1/2 c. water
    • 1 TBSP red wine vinegar
    • 1 TBSP molasses
    • Hot spaghetti
    • Toppings: kidney beans, grated cheddar cheese, chopped onion

    Directions:

    1. Heat olive oil in a large nonstick skillet over medium high heat; then add the onion, garlic and ground turkey and cook for 5 to 7 minutes, or until meat is cooked through.  Drain fat, if necessary.
      Add chili powder, paprika, cumin, salt, cinnamon, cloves, ground red pepper, and bay leaf.  Cook and stir for 3 minutes.
    2. Stir in undrained stewed tomatoes, tomato sauce, water, red wine vinegar, and molasses. Bring to a boil; reduce heat.  Cover and simmer for 45 minutes, stirring occasionally. Uncover and simmer to desired consistency.  Discard bay leaf.
    3. While chili is simmering uncovered, cook spaghetti.
    4. In a medium saucepan heat undrained kidney beans; drain.
    5. Serve Cincinnati Chili:
    • Two Way: Chili over spaghetti
    • Three way: Add cheese to the two way
    • Four way: Add onions to the three way
    • Five Way: Add kidney beans to the four way

    Cincinnati Chili:

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  • Cook Off Chili

    April 23, 2009 Author: Rachel
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    This chili is solid.  I found the recipe and the always tasty fashionably foodie.  You can cook on the stove-top or in the crock.  It was also really good the next day on a taco salad with creamy jalapeno dressing.

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    Ingredients:

    • 4 cans kidney beans, undrained (I used 2 cans)
      or 1 pound dried kidney beans, soaked overnight and cooked until tender, with cooking liquid
    • 1 lb. ground beef (I used turkey)
    • 1/2 large onion, chopped
    • 1 green bell pepper or jalapeno, chopped
    • 2 TBSP chili powder
    • 2 TBSP brown sugar
    • 2 quarts tomatoes with juice (or two big 28 oz cans)
    • 1 big (15 oz) can tomato sauce
    • 3/4 tsp. salt
    • 1/2 tsp. pepper
    • 1 tsp. basil
    • 1/8 tsp. allspice (the secret ingredient!)
    • 1 bay leaf (I used more because mine weren’t that fresh)
    • Grated cheese

    Directions:

    1. In a large stockpot, cook ground beef/turkey, onion, and green pepper and/or jalapeno till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt, sugar, pepper, allspice and the bay leaf. Bring to a boil, reduce heat. Cover, simmer at least 45 minutes, until reduced and thickened, or cook in Crock Pot on LOW for 3-5 hours (for the crock pot, omit juice from one jar of tomatoes.) taste before serving, add a sprinkle of salt or sugar as needed.
    2. Top with cheese.

    Cook Off Chili:

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  • Another Chicken and Dumplings

    January 31, 2009 Author: Rachel
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    This chicken and dumpling recipe is really tasty.  I found a recipe at the Dish on Delish that sounded good, but then adapted it to our tastes, and the end result was really yummy.

    Ingredients:

    • 3 TBSP butter
    • 1 medium onion, large dice
    • 4 medium carrots, large dice
    • 2 tsp. dried thyme
    • 1 tsp. poultry seasoning
    • 1 c. (spooned and leveled) all-purpose flour, divided
    • 8-9 c. chicken broth
    • Coarse salt and freshly ground pepper, for seasoning, if desired
    • 1 1/2 lb. boneless, skinless chicken thighs, cut into 2-inch pieces
    • 1 tsp. dried dill weed
    • 1 3/4 tsp. baking powder
    • 1/2 c. plus 2 TBSP milk
    • 1 package (10 ounces) frozen peas, cooked

    Directions:

    1. In a Dutch oven, heat butter over medium heat. Add onion, carrots, thyme, and poultry seasoning. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 c. flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
    2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 TBSP milk if too thick.) Set aside.
    3. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.  Stir cooked peas into pot. Serve.

    Chicken and Dumplings:

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  • Chicken Enchilada Soup

    January 22, 2009 Author: Rachel
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    This soup is so hearty and so yummy, and both kiddos liked it a lot…major accomplishment!  It’s an extremely tasty crock pot meal and it’s so easy…definitely company worthy!

    You can leave the chicken out and stir in some leftover chicken just before serving and then continue cooking to heat chicken through.
    Ingredients:

    • 1 15 oz. can black beans, rinsed and drained
    • 1 14.5 oz. can diced tomatoes, drained
    • 1 1/2 c. frozen corn
    • 1 onion, chopped
    • 1 10 oz. can red enchilada sauce
    • 1 can low sodium cream of chicken soup
    • 2 cups milk (I used 2% because that’s what I had)
    • 2 tsp. ground cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1 lb. chicken, cut into bite size pieces
    • Tortilla chips
    • Lime, quartered
    • Shredded cheese
    • Chipotle sour cream (sour cream mixed with chopped chipotles)
    • Avocado, diced

    Directions:

    1. Combine black beans through salt in your slow cooker.  Mix to combine; then add the chicken.
    2. Cover and cook on HIGH for 2 1/2 to 3 1/2 hours.
    3. Place some tortilla chips into a bowl and ladle soup on top of the chips, squeeze a lime quarter into each bowl of soup, top with cheese, sour cream and avocado.

    Chicken Enchilada Soup:

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  • Favorite Tortilla Soup

    January 7, 2009 Author: Rachel
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    Sorry it’s not the prettiest picture of this most delicious soup.  We love this tortilla soup, and have been making it for years. You choose your toppings and make it your own, and yes the toppings are important!  Adapted from Emeril’s Favorite Tortilla Soup.
    Ingredients:

    • 2 TBSP olive oil
    • 1 c. chopped onions
    • 2 tsp. chopped garlic
    • 1 poblano pepper, seeded and chopped
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. ground cumin
    • 1/2 tsp. ground coriander
    • 1 TBSP tomato paste
    • 6 c. chicken stock
    • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
    • Toppings: 1/4 c. chopped fresh cilantro leaves; 1 lime quartered; Tortilla chips; 1 avocado, slice; shredded cheese; chipotle crema, see below

    Chipotle Crema:

    • 1/2 c. sour cream
    • 1 tsp. (or more or less to your liking) of chipotle in adobo sauce

    Directions:

    1. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 10-15 minutes. Add the cilantro and lime juice, and stir well.
    2. Combine sour cream and chipotles in a bowl; set aside.
    3. Ladle soup in bowls, top with tortilla chips, cilantro, lime juice, avocado, shredded cheese, and/or chipotle crema.

    Tortilla Soup:

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  • Tex-Mex Chili Mac

    December 28, 2008 Author: Rachel
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    We like chili mac.  What’s not to like? Chili with pasta and cheese.  This is by far our favorite version, which comes from the Tex-Mex Cookbook.  The taco seasoning mix is delicious and would be great for straight up taco meat…beef or chicken…or any recipe that calls for a taco seasoning packet.
    Ingredients:

    • 1 lb. ground beef or turkey
    • 1/2 c. green pepper, chopped
    • 1/2 c. onion, chopped
    • 1 garlic clove, minced
    • 1 14.5 oz. can Rotel tomatoes, undrained
    • 1 8 oz. can tomato sauce
    • 3/4 c. uncooked elbow macaroni
    • 1 packet of taco seasoning mix, or homemade recipe below
    • 3/4 c. water
    • Grated cheese

    Taco Seasoning Mix:

    • 1 TBSP chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. crushed red pepper flakes
    • 1/4 tsp. dried oregano
    • 1/2 tsp. paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. salt

    Directions:

    1. Brown meat with bell pepper, onion, and garlic in a large skillet over medium heat for 8 to 10 minutes, until meat is no longer pink; drain.
    2. Stir in tomatoes, tomato sauce, macaroni, and taco seasoning, and add 3/4 c. water; bring to a boil.  Reduce the heat, cover tightly, and simmer for 15 minutes or until pasta is done to taste.
    3. Remove the pan from heat and season to taste.  Top with grated cheese, and let stand for 5 minutes before serving to allow the cheese to melt.

    Tex-Mex Chili Mac:

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  • Coconut Curry Soup

    December 9, 2008 Author: Rachel
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    This recipe comes from the December 2008 issue of Cooking Light.  The soup is delicious!!!  I substituted tofu for the chicken, but I think any protein would be really tasty.  Don’t be scared by the list of ingredients, because it comes together really quickly.  We will definitely make this one again.

    Ingredients:

    • 4 c.  water
    • salt to taste
    • 3 c. fresh spinach leaves
    • 1/2 pound snow peas, trimmed and cut in half crosswise (or green beans)
    • 1 (5 3/4-ounce) package pad Thai noodles (wide rice stick noodles)
    • 1 TBSP canola oil
    • 1/4 c. thinly sliced shallots
    • 2 tsp. red curry paste
    • 1 1/2 tsp. curry powder
    • 1/2 tsp.  ground turmeric
    • 1/2 tsp.  ground coriander
    • 2 garlic cloves, minced
    • 6 c.  fat-free, less-sodium chicken broth
    • 1 (13.5-ounce) can light coconut milk
    • 2 1/2 c. shredded cooked chicken breast or 1 lb. baked tofu (about 1 pound)
    • 2 TBSP sugar
    • 2 TBSP fish sauce
    • 1/2 c.  cilantro, chopped
    • 1/2 c. green onions, chopped
    • 4 small hot red chiles, seeded and chopped, or 1/4 teaspoon crushed red pepper
    • 7 lime wedges

    Directions:

    1. Bring 4 c. water to a boil in a large saucepan. Add salt, spinach, and peas/green beans to pan; cook for 30 seconds. Remove vegetables from pan with a slotted spoon; place in a large bowl. Add noodles to pan and let come to a boil, then turn the heat off and let the noodles sit in the hot water for 10 minutes, or until done according to the package. Drain and run under cold water. Chop noodles if desired, and either add noodles to spinach mixture in bowl or keep noodles separate to add to individual bowls.
    2. Heat canola oil in pan over medium-high heat. Add shallots and the next 5 ingredients (through garlic) to pan; sauté 1 minute, stirring constantly. Add chicken broth to pan, and bring to a boil. Add coconut milk to pan; reduce heat, and simmer 5 minutes. Add chicken/tofu, brown sugar, and fish sauce to pan; cook for 2 minutes.
    3. Add the chicken or tofu and bring to a simmer; then add the cooked veggies (if adding the noodles to the pot, do so now).
    4. Serve: Add noodles to individual bowls and ladle soup over and top with cilantro, green onions, and chiles and serve with lime wedges.

    Coconut Curry Soup:

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  • Nana’s Beef Stew

    November 27, 2008 Author: Rachel
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    Our oldest has been asking for beef stew of late (he loves the beef stew at school), so I finally got around to asking Nana for her recipe.  It tasted just like I remember…tasty warm comfort food. I used the crock pot because I didn’t have 5 hours to babysit my oven.

    Ingredients:

    • 1 1/2 to 2 lb. beef stew meat
    • 2 TBSP minute Tapioca
    • 6 carrots, cut
    • 1 c. celery, chopped
    • 1 8 oz. can stewed tomatoes
    • 1 TBSP sugar
    • 1 1/2 tsp. salt
    • 1/2 c. fresh bread crumbs
    • 2-3 potatoes, chopped in 1 inch cubes
    • 1/2 c. peas

    Directions:

    1. Oven directions: Preheat oven to 250F.  Mix everything except for the peas in a dutch oven. Cover and cook for 5 hours. In the last 20 minutes add the peas.
    2. Crock Pot directions: Mix everything except for the peas in a crock pot. Cover and cook on HIGH for 6 hours, or until meat is fork tender. In the last 20 minutes add the peas.

    Nana’s Beef Stew:

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  • Quick Turkey Chili

    November 15, 2008 Author: Rachel
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    This chili recipe comes from the October 2008 issue of Southern Living, and is one darn good chili! The chili went really well with the extra cheesy grilled cheese too and a tossed green salad!

    Ingredients:

    • 1 medium onion, chopped
    • 1 TBSP vegetable oil
    • 2 garlic cloves, chopped
    • 1 lb. ground turkey
    • 2 TBSP chili powder (I used 1 TBSP chili powder and 1 TBSP ancho chili powder
    • 2 tsp. ground cumin
    • 3 TBSP tomato paste
    • 1 (28-oz.) can diced tomatoes
    • 1 (16-oz.) can red kidney beans, rinsed and drained
    • 2 c. chicken broth
    • 1 tsp. salt
    • 1/2 tsp. pepper
    • 1/4 c. chopped fresh cilantro
    • Garnish: sour cream

    Directions:

    1. Saute chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender; add garlic, and saute 1 minute.
    2. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Garnish, if desired.

    Quick Turkey Chili:

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  • Spooky Slow-Cooked Chili

    October 10, 2008 Author: Rachel
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    Here’s a great dish to get into the Halloween spirit…delicious chili topped with festive Halloween shaped cheese slices. To accompany the chili, I made my cornbread recipe in a silicone baking pan–shapes were leaves and pumpkins. Everyone loved the cornbread too…-s even said he liked the cornbread better from the silicone pan. I’ve never used a silicone pan before, but I was very pleased with the result. Somehow the cornbread had a crisp bottom, sides, and tops…I’m definitely motivated to buy some more silicone baking pans.

    Ingredients:

    • 1 tsp. olive oil
    • 1 lb. lean ground turkey or beef
    • 1 onion, chopped
    • 2 tsp. chili powder
    • 2 tsp. ground cumin
    • 1 tsp. sugar
    • 1 tsp. dried oregano leaves
    • 1 tsp. ground coriander
    • 1/2 tsp. salt
      1 28 oz can whole tomatoes, undrained
    • 1 15 oz can tomato sauce
    • 1 15 oz can spicy chili beans, undrained
    • 1 15 oz can kidney beans, drained and rinsed
    • Cheese and Halloween cookie cutters

    Directions:

    1. Heat olive oil in a nonstick skillet; add onions and meat; cook for a few minutes, then add spices (chili powder through salt), and continue cooking until meat is cooked.
    2. Meanwhile add the can of whole tomatoes to your crockpot insert and break up the tomatoes with your hands; then add the tomato sauce and both cans of beans. When the meat mixture is done add the meat to the crockpot and stir to combine.
    3. Cover and cook HIGH for 3 hours or LOW for 6 hours.
    4. Slice your cheese and use your Halloween themed cookie cutters to cut out shapes. Top each bowl of chili with a cheese cut out.

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    Spooky Slow-Cooked Chili:

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