I usually make chili in the crockpot so when Carl requested a big pot of chili at 1pm today and we still needed to go to the store I needed a quick stove top version of my all day chili.
4 cans black beans, drained
1 big (30oz?) can chopped tomatoes
1 15oz can chopped tomatoes with peppers
1 6oz can tomato paste
3 small onions, chopped
3 large cloves of garlic, minced
3 lbs ground beef
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano
salt & pepper
Brown beef & onion, add garlic. Drain some fat. Add all other ingredients and simmer 20-30 minutes.
Top with sliced black olives, lowfat shredded cheese, sour cream, chopped tomatoes, chopped green onions. Serve with multi-grain chips for dipping.
Great hit with DS2 and DH. I think I might like it more than my crockpot chili. DS1 said it was "ok" and ate some but didn't rave. Pot made enough for 2 full meals plus lunches for DH. Excellent BS for DH.
Saturday, December 15, 2007
Almond Pancakes
* 2 cups almond flour
* 4 eggs
* 3/4 cup water (for puffier pancakes, you can use sparkling water)
* 1/4 cup corn oil
* 1/2 teaspoon salt
* 2 T sweetener
* 2 t baking powder
Mix together dry ingredients. Mix together wet ingredients. Mix all together. Cook 1/4 cup pancakes in a non-stick pan over med-high heat. Makes approx. 16-18 pancakes.
The kids and DH LOVED these pancakes. They ate them with a little Earth's Balance on top. I was not fond - the taste was ok but the texture was too crumbly, it just felt oogy. We had the pancakes with bacon and eggs scrambled with spinach.
* 4 eggs
* 3/4 cup water (for puffier pancakes, you can use sparkling water)
* 1/4 cup corn oil
* 1/2 teaspoon salt
* 2 T sweetener
* 2 t baking powder
Mix together dry ingredients. Mix together wet ingredients. Mix all together. Cook 1/4 cup pancakes in a non-stick pan over med-high heat. Makes approx. 16-18 pancakes.
The kids and DH LOVED these pancakes. They ate them with a little Earth's Balance on top. I was not fond - the taste was ok but the texture was too crumbly, it just felt oogy. We had the pancakes with bacon and eggs scrambled with spinach.
Wednesday, December 12, 2007
Another TO TRY - Butternut Squash Risotto
I am not sure how the arborio rice will do for Carl's BS but this looks so good. I will use Earth's Balance and leave the cheese out until the very end to keep it William friendly.
Butternut Squash Risotto
Recipe courtesy Rachael Ray, 2007
See this recipe on air Saturday Dec. 15 at 5:00 PM ET/PT.
Show: Food Network Specials
Episode: All-Star Holiday Spirit
1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
Butternut Squash Risotto
Recipe courtesy Rachael Ray, 2007
See this recipe on air Saturday Dec. 15 at 5:00 PM ET/PT.
Show: Food Network Specials
Episode: All-Star Holiday Spirit
1 quart chicken stock
1 cup water
2 tablespoons extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, grated or chopped
2 cups Arborio rice
1 cup dry white wine
1 (10-ounce) box cooked frozen butternut squash
Nutmeg, grated, to taste
2 tablespoons butter
7 or 8 leaves fresh sage, slivered
1 cup grated Parmigiano Reggiano
Bring 1 quart stock plus 1 cup water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Add wine and cook it out completely, stirring occasionally, 2 to 3 minutes. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in butter in small pieces, sage leaves and cheese, serve.
TO TRY - Cioppino
This is beyond my normal weekday dinner budget - both time and wallet wise but I am considering a non-dairy fish stew for Christmas night dinner.
Cioppino
Recipe courtesy Giada De Laurentiis
See this recipe on air Saturday Dec. 15 at 5:00 PM ET/PT.
Show: Food Network Specials
Episode: All-Star Holiday Spirit
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
Cioppino
Recipe courtesy Giada De Laurentiis
See this recipe on air Saturday Dec. 15 at 5:00 PM ET/PT.
Show: Food Network Specials
Episode: All-Star Holiday Spirit
3 tablespoons olive oil
1 large fennel bulb, thinly sliced
1 onion, chopped
3 large shallots, chopped
2 teaspoons salt
4 large garlic cloves, finely chopped
3/4 teaspoon dried crushed red pepper flakes, plus more to taste
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes in juice
1 1/2 cups dry white wine
5 cups fish stock
1 bay leaf
1 pound manila clams, scrubbed
1 pound mussels, scrubbed, debearded
1 pound uncooked large shrimp, peeled and deveined
1 1/2 pounds assorted firm-fleshed fish fillets such as halibut or salmon, cut into 2-inch chunks
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots, and salt and saute until the onion is translucent, about 10 minutes. Add the garlic and 3/4 teaspoon of red pepper flakes, and saute 2 minutes. Stir in the tomato paste. Add tomatoes with their juices, wine, fish stock and bay leaf. Cover and bring to a simmer. Reduce the heat to medium-low. Cover and simmer until the flavors blend, about 30 minutes.
Add the clams and mussels to the cooking liquid. Cover and cook until the clams and mussels begin to open, about 5 minutes. Add the shrimp and fish. Simmer gently until the fish and shrimp are just cooked through, and the clams are completely open, stirring gently, about 5 minutes longer (discard any clams and mussels that do not open). Remove bay leaf. Season the soup, to taste, with more salt and red pepper flakes.
Ladle the soup into bowls and serve.
Tuesday, December 11, 2007
Cashew Coconut Sauce
(Original Recipe below)
Cashew Sauce
1/2 cup TJ's cashew butter
10oz light coconut milk
1/8 teaspoon cayenne pepper
1/4 cup water (or more as needed)
Mix all together in a small pot and cook over med-low until heated through. Add water until desired consistency. I served over chicken breasts and along side brown rice and steamed spinach. Big hit for DH, DS1 and the few bites of dinner DS2 ate were happy bites. Did well for DH's bloodsugars as well.
Cashew Sauce
Recipe courtesy Alton Brown, 2003
See this recipe on air Tuesday Dec. 11 at 3:30 AM ET/PT.
Show: Good Eats
Episode: Sometimes You Feel Like A Nut
1/2 cup cashew butter, recipe follows
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
Salt, optional
Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
Cashew Butter:
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
Yield: Approximately 1 to 1 1/2 cups
Cashew Sauce
1/2 cup TJ's cashew butter
10oz light coconut milk
1/8 teaspoon cayenne pepper
1/4 cup water (or more as needed)
Mix all together in a small pot and cook over med-low until heated through. Add water until desired consistency. I served over chicken breasts and along side brown rice and steamed spinach. Big hit for DH, DS1 and the few bites of dinner DS2 ate were happy bites. Did well for DH's bloodsugars as well.
Cashew Sauce
Recipe courtesy Alton Brown, 2003
See this recipe on air Tuesday Dec. 11 at 3:30 AM ET/PT.
Show: Good Eats
Episode: Sometimes You Feel Like A Nut
1/2 cup cashew butter, recipe follows
3/4 cup coconut milk
1/4 teaspoon cayenne pepper
Salt, optional
Whisk the butter, milk, and pepper together in a medium saucepan over medium heat. Taste and add salt, if desired. Heat until sauce is warmed through. Serve over grilled chicken, pork, or rice.
Cashew Butter:
2 tablespoons honey
1/3 cup walnut oil
10 ounces (approximately 2 cups) roasted cashews
1/2 teaspoon salt
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds. Remove from the microwave and add the oil to the container. Place the nuts and salt in the bowl of a food processor and pulse for 5 seconds. Then, while the processor is running, very slowly drizzle in the honey and oil. Process until an emulsion is formed and the mixture is smooth; this will take approximately 45 seconds to 1 minute. If the mixture is too thick and doesn't spread easily, add a little more oil.
Yield: Approximately 1 to 1 1/2 cups
Thursday, December 6, 2007
Carrot Apple Muffins Two Ways
Today was a cold, rainy day and we had no plans. Zachary wanted to make muffins - "red" muffins was his first request. Then he asked for carrot muffins so we came up with this recipe. He was furious with me that I wouldn't let him "taste" the brown sugar as it was measured and dumped in to the mixing bowl.
Kid's Carrot Apple Muffins
1 cup AP flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup oat bran
4 eggs
1/4 cup vegetable oil
3/4 cup applesauce
2/3 cup brown sugar
4 cups shredded/chopped mixed apple and carrot**
Preheat oven to 350*
**In food processor shred 1.5 very large carrots and 2 large green apples (not peeled). Remove shredding disk and replace with chopper blade and pulse to make smaller bits. Total volume of apples + carrots should be approximately 4 cups
Mix dry ingredients.
Mix wet ingredients.
Add wet to dry. Mix to combine. Fold in apples.
Fill muffin cups to top. Full size muffins 17-20 minutes or until toothpick inserted comes out clean. Mini muffins 9-10 minutes or until toothpick inserted comes out clean.
Makes about 2 dozen full sized muffins or 4 dozen mini muffins
Sugar-Free Diabetic friendly version -
Replace brown sugar with 3/4 cup Splenda
Add 1-1.5 cups chopped walnuts
Kid's Carrot Apple Muffins
1 cup AP flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup oat bran
4 eggs
1/4 cup vegetable oil
3/4 cup applesauce
2/3 cup brown sugar
4 cups shredded/chopped mixed apple and carrot**
Preheat oven to 350*
**In food processor shred 1.5 very large carrots and 2 large green apples (not peeled). Remove shredding disk and replace with chopper blade and pulse to make smaller bits. Total volume of apples + carrots should be approximately 4 cups
Mix dry ingredients.
Mix wet ingredients.
Add wet to dry. Mix to combine. Fold in apples.
Fill muffin cups to top. Full size muffins 17-20 minutes or until toothpick inserted comes out clean. Mini muffins 9-10 minutes or until toothpick inserted comes out clean.
Makes about 2 dozen full sized muffins or 4 dozen mini muffins
Sugar-Free Diabetic friendly version -
Replace brown sugar with 3/4 cup Splenda
Add 1-1.5 cups chopped walnuts
Wednesday, December 5, 2007
Weekly Menu
Monday - steak, spinach salad, whole wheat garlic cheese toast (sushi and apples for the kids in the cart at Costco)
Tuesday - vegetable beef & barley soup, flaxseed ciabatta bread
Wednesday - balsamic marinated flank steak, tri-color mashed potatoes, green beans
Thursday - salmon, zucchini & carrot cheese casserole, salad with fresh blue cheese dressing
Friday - sundried tomato pesto, whole wheat pasta, broccoli
Saturday - dinner out for Papa's birthday
Sunday - pork roast, homemade applesauce, baked potatoes, something green
Tuesday - vegetable beef & barley soup, flaxseed ciabatta bread
Wednesday - balsamic marinated flank steak, tri-color mashed potatoes, green beans
Thursday - salmon, zucchini & carrot cheese casserole, salad with fresh blue cheese dressing
Friday - sundried tomato pesto, whole wheat pasta, broccoli
Saturday - dinner out for Papa's birthday
Sunday - pork roast, homemade applesauce, baked potatoes, something green
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