(From: Giada At Home - Giada de Laurentiis)
Ingredients
* 2 tablespoons olive oil
* 1 large onion, chopped
* 4 garlic cloves, minced
* 2 pounds ground chicken (I used leftover Thanksgiving turkey and it was delicious!)
* 1 teaspoon salt, plus more for seasoning
* 2 tablespoons ground cumin
* 1 tablespoon fennel seeds
* 1 tablespoon dried oregano
* 2 teaspoons chili powder
* 3 tablespoons flour
* 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
* 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces (I left this out because certain members of my family wouldn't eat it if I added it, but I'm sure it'd be delicious... I was also thinking of using spinach, but it probably wouldn't hold up as well as the swiss chard)
* 11/2 cups frozen corn, thawed
* 4 cups low-sodium chicken stock
* 1/4 teaspoon crushed red pepper flakes
* Freshly ground black pepper for seasoning
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh flat-leaf parsley (I added this to simmer, rather than garnishing with it at the end)
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. (The simmering is super important before you start adding more seasoning... you need to give the fennel seeds time to work their magic.) Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.
Delicious!
11.30.2009
11.18.2009
bran muffins
this one's from allrecipes.com. these muffins were my latest attempt at a quick breakfast solution. i made a batch on sunday and took two with me to work every morning. and with a little butter or honey they're extra delicious. i'm sure you could modify any number of ways ... nuts ... raisins ... whatevah.
1 1/2 C wheat bran
1 C buttermilk*
1/3 C vegetable oil
1 egg
2/3 C brown sugar
1/2 tsp vanilla extract
1 C flour**
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
oven @ 375
mix together wheat bran and buttermilk; let stand for 10 minutes.
beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. sift together flour, baking soda, baking powder and salt. stir flour mixture into bran mixture until just blended. spoon into prepared muffin tins (greased or lined with muffin cups).
bake for 15-20 minutes, or until toothpick comes out clean.
* if you don't have buttermilk, combine 1 C milk and 1 TB lemon juice. let stand 5 min.
** i used whole wheat flour.
1 1/2 C wheat bran
1 C buttermilk*
1/3 C vegetable oil
1 egg
2/3 C brown sugar
1/2 tsp vanilla extract
1 C flour**
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
oven @ 375
mix together wheat bran and buttermilk; let stand for 10 minutes.
beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. sift together flour, baking soda, baking powder and salt. stir flour mixture into bran mixture until just blended. spoon into prepared muffin tins (greased or lined with muffin cups).
bake for 15-20 minutes, or until toothpick comes out clean.
* if you don't have buttermilk, combine 1 C milk and 1 TB lemon juice. let stand 5 min.
** i used whole wheat flour.
mahi mahi & jamaican rum butter sauce
Another lovely from my friend Mel . . .
2 mahi mahi fillets
flour, to dust
2 eggs, beaten with 2 TB milk
1 1/2 C finely ground cashews
1/4 C vegetable oil
Bread fish by dusting with flour, then dipping in egg mixture, then coat with cashews. Do breading an hour before serving, and keep fish in fridge before cooking. While fish is in fridge, make Jamaican Rum Butter Sauce.
butter sauce
1/2 vanilla bean (or 2 tsp vanilla extract)
1 1/2 TB dark rum
1 1/2 TB light rum
1 TB fresh lime juice
1 small minced habanero pepper
2 TB sugar
5 TB butter
Put rum, vanilla, lime, pepper, and sugar in sauce pan and simmer over medium heat. Remove pan from heat and stir in butter, to form into sauce, a little butter at a time allowing each piece to melt before adding more.
Heat oil in large saute pan or skillet and pan fry the mahi. Cook fish on each side until golden brown, about 3 minutes each side.
2 mahi mahi fillets
flour, to dust
2 eggs, beaten with 2 TB milk
1 1/2 C finely ground cashews
1/4 C vegetable oil
Bread fish by dusting with flour, then dipping in egg mixture, then coat with cashews. Do breading an hour before serving, and keep fish in fridge before cooking. While fish is in fridge, make Jamaican Rum Butter Sauce.
butter sauce
1/2 vanilla bean (or 2 tsp vanilla extract)
1 1/2 TB dark rum
1 1/2 TB light rum
1 TB fresh lime juice
1 small minced habanero pepper
2 TB sugar
5 TB butter
Put rum, vanilla, lime, pepper, and sugar in sauce pan and simmer over medium heat. Remove pan from heat and stir in butter, to form into sauce, a little butter at a time allowing each piece to melt before adding more.
Heat oil in large saute pan or skillet and pan fry the mahi. Cook fish on each side until golden brown, about 3 minutes each side.
11.14.2009
Black Bean Soup
This is another winner from Two Peas and Their Pod... but this time I made a couple modifications.
1 Tbl olive oil
1 yellow onion, chopped
3 cloves (or more) garlic, minced
1 green bell pepper, chopped
1 small jalepeno, minced
1 small can diced green chiles
3 cans diced tomatoes
3 cans chicken broth (fat-free, low sodium)
4 cans black beans (drained and rinsed)
2 cans sweet corn (drained)
1/2 Tbl chili powder (or more if you like the added heat, which I don't)
1 1/2 Tbl cumin (or a bit more if you like the flavor, which I do)
1 bunch cilantro, chopped
juice of 1 lime
salt/pepper to taste
1. In 1 Tbl olive oil, saute the onion, garlic, green pepper, jalepeno, and green chiles until soft.
2. Add the diced tomatoes, chicken broth, and two cans of black beans (the other two we'll use later).
3. Before this comes to a boil, pour it in batches into the blender and puree (this will add great thickness to the soup without having to add other thickening ingredients). If you're so lucky to own one, you could use a hand blender right in the pan.
4. Pour back into pan and add the remaining two cans of black beans and the corn.
5. While it's heating add chili powder, cumin, chopped cilantro (seems like a lot, but it's delicious, unless of course, you don't like cilantro... because you're crazy), lime juice, and salt/pepper to taste.
6. Simmer to combine flavors.
I served mine with avocado and cheddar cheese, but it really is delicious on it's own as well. You could also add tortilla chips, more cilantro, more lime, or anything else your heart tells you would be delicious! :) Btw, this probably isn't a side dish... it's pretty filling. Enjoy!
1 Tbl olive oil
1 yellow onion, chopped
3 cloves (or more) garlic, minced
1 green bell pepper, chopped
1 small jalepeno, minced
1 small can diced green chiles
3 cans diced tomatoes
3 cans chicken broth (fat-free, low sodium)
4 cans black beans (drained and rinsed)
2 cans sweet corn (drained)
1/2 Tbl chili powder (or more if you like the added heat, which I don't)
1 1/2 Tbl cumin (or a bit more if you like the flavor, which I do)
1 bunch cilantro, chopped
juice of 1 lime
salt/pepper to taste
1. In 1 Tbl olive oil, saute the onion, garlic, green pepper, jalepeno, and green chiles until soft.
2. Add the diced tomatoes, chicken broth, and two cans of black beans (the other two we'll use later).
3. Before this comes to a boil, pour it in batches into the blender and puree (this will add great thickness to the soup without having to add other thickening ingredients). If you're so lucky to own one, you could use a hand blender right in the pan.
4. Pour back into pan and add the remaining two cans of black beans and the corn.
5. While it's heating add chili powder, cumin, chopped cilantro (seems like a lot, but it's delicious, unless of course, you don't like cilantro... because you're crazy), lime juice, and salt/pepper to taste.
6. Simmer to combine flavors.
I served mine with avocado and cheddar cheese, but it really is delicious on it's own as well. You could also add tortilla chips, more cilantro, more lime, or anything else your heart tells you would be delicious! :) Btw, this probably isn't a side dish... it's pretty filling. Enjoy!
11.08.2009
Pumpkin Pancakes with Cinnamon Syrup
Seriously, these pancakes are good, but the syrup is what really makes them delicious!!!
1 c white flour
1 c whole wheat flour
6 Tbl brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
dash ground cloves
dash nutmeg
1 tsp cinnamon
1/2 tsp salt
1 2/3 c buttermilk
3/4 c pumpkin
3 large eggs
1 tsp vanilla
2 Tbl melted butter
1. Mix dry ingredients.
2. In a separate bowl whisk the wet ingredients.
3. Pour wet ingredients into dry ingredients and combine until smooth.
4. Pour 1/3 c at a time onto griddle and cook as you would any other pancake. :)
Cinnamon Syrup
1/2 c white sugar
1/2 c brown sugar
2 Tbl flour
1/2 tsp cinnamon
1 tsp vanilla
1 c water
Bring all ingredients to a boil, except the flour. Once boiling, whisk in the flour. Continue boiling 5-8 minutes until thickened. Cool slightly before serving. (Left over will keep in the fridge, that is, if you have any left over... I could eat this stuff on just about anything!)
Again, this recipe is courtesy of Two Peas and Their Pod.
1 c white flour
1 c whole wheat flour
6 Tbl brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
dash ground cloves
dash nutmeg
1 tsp cinnamon
1/2 tsp salt
1 2/3 c buttermilk
3/4 c pumpkin
3 large eggs
1 tsp vanilla
2 Tbl melted butter
1. Mix dry ingredients.
2. In a separate bowl whisk the wet ingredients.
3. Pour wet ingredients into dry ingredients and combine until smooth.
4. Pour 1/3 c at a time onto griddle and cook as you would any other pancake. :)
Cinnamon Syrup
1/2 c white sugar
1/2 c brown sugar
2 Tbl flour
1/2 tsp cinnamon
1 tsp vanilla
1 c water
Bring all ingredients to a boil, except the flour. Once boiling, whisk in the flour. Continue boiling 5-8 minutes until thickened. Cool slightly before serving. (Left over will keep in the fridge, that is, if you have any left over... I could eat this stuff on just about anything!)
Again, this recipe is courtesy of Two Peas and Their Pod.
Pumpkin Cinnamon Chip Muffins
These are a real winner... for real.
1 1/2 c flour
1/2 tsp salt
1/2 c white sugar
1/2 c brown sugar
1 tsp baking soda
1 c pumpkin
1/2 c canola oil
2 eggs
1/4 c buttermilk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice
1 c cinnamon chips (a recent discovery... like chocolate chips, but cinnamon... can be kinda hard to find)
Preheat oven to 350 degrees. Grease or line muffin tins. Combine all wet ingredients. Then add sugars. Next add cinnamon, nutmeg, and all spice. Then add the flour and baking soda. Finally, stir in the cinnamon chips.
Fill muffin tins to 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Makes 12 muffins.
This recipe is courtesy of Two Peas and Their Pod.
1 1/2 c flour
1/2 tsp salt
1/2 c white sugar
1/2 c brown sugar
1 tsp baking soda
1 c pumpkin
1/2 c canola oil
2 eggs
1/4 c buttermilk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp all spice
1 c cinnamon chips (a recent discovery... like chocolate chips, but cinnamon... can be kinda hard to find)
Preheat oven to 350 degrees. Grease or line muffin tins. Combine all wet ingredients. Then add sugars. Next add cinnamon, nutmeg, and all spice. Then add the flour and baking soda. Finally, stir in the cinnamon chips.
Fill muffin tins to 2/3 full. Bake for 20-25 minutes or until a toothpick comes out clean. Makes 12 muffins.
This recipe is courtesy of Two Peas and Their Pod.
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