November 18, 2007
I love fall foods! I have thrown a few pots of chili together this fall and thought I’d better write down my ingredients and measurements before I completely forget. This is how I made the last pot and it was our favorite. Chili also freezes well, so I like to use half now and freeze the other half for another day.
EASY Spicy Sweet Chili
1 lb lean ground beef
1 large (or 1-2 medium) onion, chopped
1 can Italian stewed tomatoes
1 can diced stewed tomatoes
1 can pinto beans
1 can red kidney beans
¼ cup packed light brown sugar
1 can chopped green chilies
Salt and pepper to taste
½ T granulated garlic
2 T chili powder
Brown ground beef in a large pot, adding chopped onions about half way through. Drain fat. Sprinkle meat with salt and pepper. Drain and rinse beans and add to the pot. Add all other ingredients to the pot and stir to combine. Bring to a boil. Cover and simmer 30 minutes, stirring occasionally. This can be modified in any way you want—more or less chilies and spice if you like. This can also be made with more ground beef and only 1 can of beans and served over macaroni (a variation compliments of my mom).
Crock Pot Variation:
Brown meat in a frying pan, adding chopped onions half way through. Drain fat. Drain and rinse beans. Add all ingredients to Crock Pot (I recommend always using Reynolds’ Crock Pot Liners). Stir to combine. Cook on low all day or on high 3-4 hours.
Now, you could complicate things by starting with dried beans and such, but that would totally defeat my own purposes. Also, I eyeball pretty much everything and modify things to our tastes (i.e. I love onion and garlic so I’m a little generous there).
October 4, 2007
This is the recipe that I made for Little Ro’s b-day party last weekend. It was kind of an experiment, but they were a huge hit! This is a variation on a Rachel Ray recipe. Incidentally, I love her magazine, Everyday with Rachel Ray. It’s chock full of recipes, unlike other cooking magazines. I made changes to the recipe to fit our tastes and to accommodate our low-lactose needs.
Here’s what you’ll need:
4 lbs new red potatoes (about 1.5 bags)
2 t salt
Pepper to taste
1 t Paprika
1/2 t Garlic Powder
1 1/4 c Sour Cream Substitute (IMO or regular sour cream)
1 1/4 c Grated Swiss Cheese
Preheat oven to 400 degrees. Wash potatoes and pierce each once with a fork. Wearing latex-free gloves (if you like), coat each potato with a thin layer of Crisco. Bake on a jelly roll pan for 40-45 minutes.
Remove from oven and cool at room temp approx. 45 minutes. Cut each in half. Using a spoon or melon baller, scoop the insides of the potatoes unto a mixing bowl. Replace all but 10 of the halves back onto the baking sheet. Sprinkle the skins on the baking sheet with 1/2 t salt.
Add remaining salt, pepper, garlic, and 1/2 t paprika to the potatoes in the mixing bowl. Add cheese and sour cream and mash potatoes with a mixer until desired consistency (I like them a little chunky). Scoop potato mixture into a gallon Ziplock bag, cut out one corner, and squeeze potato mixture into the skins on the baking sheet. Sprinkle the tops of the potatoes with remaining paprika, return to oven. Bake 20 minutes and serve!
This makes a huge batch that will serve a crowd. Perfect football food.