My mom, as most people's mom, makes the worlds greatest chili hands down. This one is fantastic, especially when you need your sinus' cleared out from a bad cold & your soon to be sister in law (me) accidentally makes it with 3 Tbsp cayanne pepper instead of 3 Tbsp chili powder...oops! The guys loved it, and my poor sister in law had such a bad cold that she couldn't tell except that it gave her temporary relief from the pressure! I, on the other hand, TOTALLY knew as my mouth was on fire! Len will never let me forget this when I mention making a batch up...sweet man!
3 onions, diced 3 Tbs chili powder
1/2 stick butter 1/2 tsp cumin
1/4 c olive oil 3/4 tsp oregano
2lbs ground beef 2 c tomato puree (big can)
2 tsp salt 1 c tomato juice
2 cloves garlic, finely chopped 2 lg cans kidney beans, drained (one light, one dark)
Saute onions in butter & oil till soft & translucent.
Add beef & brown quickly with onions. Drain.
Add all remaining ingredients with the ground beef/onion mixture.
Set simmer very slowly for 2 hours
Add more tomato juice if it becomes too thick.
Serve with rice or crackers (rice will make it go a LOT further, it also helps to make it easier for the kids or those who don't like spicy so they can easily eat it)
We love to top ours with some freshly shredded cheddar sharp cheese!
This is known to get better with age, if you have any left overs...or if you need to take it to work, or a gathering, make up a day or two before & warm up in crockpot!
Showing posts with label rice. Show all posts
Showing posts with label rice. Show all posts
27 March 2010
Moussaka
My grandma would make this periodically for family meals on Sunday evenings...all we knew was that we loved it...once I got married & started cooking for my crew, I got the recipe from her to find out it was Greek! Yet again, the Mediterranean countries have found a grand place at our table!! She has on the card that this recipe came from The WASHINGTON POST (iowa) SEPT 20, 1973!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
2 med eggplants 2 Tbs sugar
2 Tbs salt 1 tsp pepper
1 c olive oil 1 tsp oregano
2 Tbs butter 2 Tbs soy sauce (or worcestershire sauce)
1 c onion, chopped TOPPING:
2 cloves garlic, minced 1 1/2 c grated sharp cheese
2 1/2lbs ground beef 1 c light cream
2lbs tomatoes 3 eggs
Cut eggplants into 1/2" slices. Sprinkle with salt, let stand 30 minutes. Blot, then brown in olive oil. Remove from skillet, lining bottom of an 11x16" pan with eggplant. Set aside.
Melt butter, saute onion & garlic till tender.
Add ground beef & brown (approx 10 minutes), drain.
In saucepan, combine tomatoes & sugar; cook over med-high heat for 10 min. Mash.
Combine all the above into the skillet. Add in the remaining ingred until "TOPPING" Mixing well.
Cover the eggplant in the dish with a layer of meat mixture; top with more eggplant, then the remaining meat.
Cover & bake at 400 for 45 min - 1 hour
While the Moussaka is baking, you can make up the topping.
In a mixing bowl, combine all topping ingred. with a whisk.
Once the time is done for the baking, you will uncover the dish, pour in the topping SLOWLY.
Leave uncovered & bake until topping is brown and firm (20-30 minutes)
Serve over rice!
Definitely a fabulous way to get kids to eat eggplant, as it really is un-noticable in the mixture...at least our kids haven't bothered to ask yet!!
26 March 2010
Cheesy Beef & Rice Casserole
This is one of my wild inventions that came out of desperation & amazingly, it is one of our family favorites. An exchage student that lived with us for a bit said it was wonderful comfort food...that sealed it up in the vaults of "prized meals" for us :)
4 c cooked rice
1 lg can cream of mushroom
1 sm bag of broccoli, frozen or cooked
1lb browned ground beef
2 c shredded cheese (we like Mexican but you can use any you like)
1 Tbs tarragon
Mix all ingred. together excpet 1 c cheese.
Pour into greased 13x9 dish
Top with remaining cup of cheese
Cover & bake at 350 for 35-45 min or until heated through.
Our kids love this kind of dish served with the ice cold cranberry sauce...
4 c cooked rice
1 lg can cream of mushroom
1 sm bag of broccoli, frozen or cooked
1lb browned ground beef
2 c shredded cheese (we like Mexican but you can use any you like)
1 Tbs tarragon
Mix all ingred. together excpet 1 c cheese.
Pour into greased 13x9 dish
Top with remaining cup of cheese
Cover & bake at 350 for 35-45 min or until heated through.
Our kids love this kind of dish served with the ice cold cranberry sauce...
Sweet & Sour Meatball Sauce
I posted another sweet & sour meatballs recipe that is for a crockpot...this is similar but meant to be made on the stove. I have no reason to believe that you could not also mix this & pour into a crockpot with a bag of frozen meatballs & let it cook on low all day too. Both can be served over rice for a dinner, or stand alone for an appetizer.
1/2 c packed brown sugar
1 Tbs cornstarch
1 can pineapple chunks w/syrup
1/3 c vinegar
1 Tbs soy sauce
1 sm green pepper, diced
Combine the ingredients in a sauce pan over med-low heat until well blended, pour over frozen meatballs in a 13x9 & bake 40-45 minutes.
Remember to heat water for rice when you have 30 min. left on the meatballs, as it will take the rice 20-25 minutes to cook the rice.
serve as a dinner option with a tossed salad, greenbeans, peas or your favorite veggies.
1/2 c packed brown sugar
1 Tbs cornstarch
1 can pineapple chunks w/syrup
1/3 c vinegar
1 Tbs soy sauce
1 sm green pepper, diced
Combine the ingredients in a sauce pan over med-low heat until well blended, pour over frozen meatballs in a 13x9 & bake 40-45 minutes.
Remember to heat water for rice when you have 30 min. left on the meatballs, as it will take the rice 20-25 minutes to cook the rice.
serve as a dinner option with a tossed salad, greenbeans, peas or your favorite veggies.
Meatballs & Rice
This is a tomato based meatballs & rice dinner. Very simple, especially if you use frozen meatballs.
1 can tomato soup
1 c brown sugar (packed)
2 Tbs vinegar
1 tsp mustard
Mix this all together, then pour over meatballs in a 13x9.
Cook at 375 for 45 minutes.
Remember to start heating water for rice when there is 30 minutes left to your meatballs...it will take 20-25 minutes for the rice to cook once the water has boiled!
Add a side of greenbeans & you are set for a fantastic filling meal!
1 can tomato soup
1 c brown sugar (packed)
2 Tbs vinegar
1 tsp mustard
Mix this all together, then pour over meatballs in a 13x9.
Cook at 375 for 45 minutes.
Remember to start heating water for rice when there is 30 minutes left to your meatballs...it will take 20-25 minutes for the rice to cook once the water has boiled!
Add a side of greenbeans & you are set for a fantastic filling meal!
Chipotle Chicken & Rice
This comes from Martha Stewart's website...very yummy!!! The only thing we did to change it was to use b/s chicken breasts in place of the b/s chicken thighs. Check out the bottom of the recipe for directions on how to make it into quesadillas or burrito filling! Very versatile recipe for chicken!
Makes 4 servings (as you know, 4 servings in our house is a joke, so this is doubled if not tripled for our crew)
2 Tbs oil (we only use olive but you can use veg. if you prefer)
8 boneless skinless chicken thighs (about 2 lbs)
salt & pepper
1 med red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 tsp ground cumin
2 canned chipotle chiles in adobo, minced
2 lg tomatoes, diced large
1 c long-grain white rice
Lime wedges, for serving
In a lg Dutch oven or heavy pot, heat oil over med-high heat.
Season chicken with salt & pepper...
Working in batches so as to not over-crowd your pan, brown chicken on both sides, about 6 min total (more if you are using the chicken breasts) & transfer to a plate while you finish the remaining chicken.
Reduce heat to med. & add onion sauteing until soft, about 5 min. scrapping up any browned bits from the chicken (if you need to, you can add a little water to help loosen them up)
Add garlic, cumin, and chiles to the onion mixture. Cook until garlic is soft, about 2 min.
Add in the tomatoes and 1 tsp salt, cooking the tomatoes until they begin to break down & release the juices, about 3 min.
Stir in 1 c water & return all the chicken to the pot. Cover, reduce to a simmer, and cook 25 minutes.
Remove some of the chicken and add in the rice, stirring to make sure its completely covered in liquid. Replace the chicken you just took out, cover again & cook until the rice is done & liquid has been absorbed, about 25-30 minutes.
Serve with lime wedges & chopped up cilantro if desired.
***They offer up a Quesadilla Version***
the only difference is that you cut up the chicken into bite sizes before cooking & you omit the 1 c water & rice. Simmer, uncovered till chicken begins to fall apart.
***We use this recipe as it is called to cook in its entirety, to make up burritos. We love eating rice in our burritos, so this filling topped with some shredded cheese, is a fabulous change of pace from the beans & meat burritos.
Makes 4 servings (as you know, 4 servings in our house is a joke, so this is doubled if not tripled for our crew)
2 Tbs oil (we only use olive but you can use veg. if you prefer)
8 boneless skinless chicken thighs (about 2 lbs)
salt & pepper
1 med red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 tsp ground cumin
2 canned chipotle chiles in adobo, minced
2 lg tomatoes, diced large
1 c long-grain white rice
Lime wedges, for serving
In a lg Dutch oven or heavy pot, heat oil over med-high heat.
Season chicken with salt & pepper...
Working in batches so as to not over-crowd your pan, brown chicken on both sides, about 6 min total (more if you are using the chicken breasts) & transfer to a plate while you finish the remaining chicken.
Reduce heat to med. & add onion sauteing until soft, about 5 min. scrapping up any browned bits from the chicken (if you need to, you can add a little water to help loosen them up)
Add garlic, cumin, and chiles to the onion mixture. Cook until garlic is soft, about 2 min.
Add in the tomatoes and 1 tsp salt, cooking the tomatoes until they begin to break down & release the juices, about 3 min.
Stir in 1 c water & return all the chicken to the pot. Cover, reduce to a simmer, and cook 25 minutes.
Remove some of the chicken and add in the rice, stirring to make sure its completely covered in liquid. Replace the chicken you just took out, cover again & cook until the rice is done & liquid has been absorbed, about 25-30 minutes.
Serve with lime wedges & chopped up cilantro if desired.
***They offer up a Quesadilla Version***
the only difference is that you cut up the chicken into bite sizes before cooking & you omit the 1 c water & rice. Simmer, uncovered till chicken begins to fall apart.
***We use this recipe as it is called to cook in its entirety, to make up burritos. We love eating rice in our burritos, so this filling topped with some shredded cheese, is a fabulous change of pace from the beans & meat burritos.
25 March 2010
Shrimp Fried Rice
This comes from a 30 minute meals from Martha Stewarts cooking section...I have not tried it yet, but its on the menu for the upcoming week. I would imagine you can easily sub out the shrimp for chicken, beef or pork to make it what your family loves most.
salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)
In saucepan, boil 8 c water lightly salted (if you prefer). Add rice, boil till tender, 12-14 min. Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking. Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat. Add eggs, cook till set, 1-2 min. Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again). Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender.
Add eggs, soy sauce, lime juice & rice. Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.
Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers. If you dont want the scallions, you can use onions or just eliminate them all together. I have also had fried rice that includes peas...choice is yours!!
salt
1 1/2 c white basmati rice (or other long grain white rice)
2 tsp oil
2 lg eggs, lightly beaten
1 lb. shrimp, peeled, deveined, and coarsely chopped (or just use the smaller "salad" shrimp in the freezer section of your seafood dept)
2 carrots, thinly sliced
2 scallions, sliced on a diagonal, white & green parts seperated
1 garlic clove, minced
1 Tbs minced fresh ginger
1/4 c soy sauce
1/4 c fresh lime juice (2 limes)
In saucepan, boil 8 c water lightly salted (if you prefer). Add rice, boil till tender, 12-14 min. Use a fine mesh sieve, drain & immed. rinse with cold water to stop the cooking. Set aside.
While rice is cooking, heat 1 tsp oil in lg nonstick skillet over med. heat. Add eggs, cook till set, 1-2 min. Transfer eggs to a cutting board (just put skillet aside on stove, you will need it again). Cool eggs, then cut into 1/4" strips.
In the skillet, heat remaining oil over med heat. Add shrimp, carrots, scallion whites, garlic, and ginger. Cook tossing frequently, 3-5 min. till shrimp is opaque & carrots are crisp but tender.
Add eggs, soy sauce, lime juice & rice. Cook, tossing about 1 minute, till heated through.
Serve garnished with scallion greens, if desired.
Says this serves 4, but doesn't give the portion sizes...in any case, we would wind up tripling it for the 6 of us & enjoy any leftovers. If you dont want the scallions, you can use onions or just eliminate them all together. I have also had fried rice that includes peas...choice is yours!!
24 March 2010
Swaps in Cooking
So...I love Cooking Light & Vegetarian Times magazines...here is some fantastic info I got out of the Nov/Dec 2009 Vegetarian Times magazine that has come in mighty handy for us....
Honey: use 3/4 cup per 1 cup sugar, and reduce the liquid used (milk, water, juice, etc) by 1/4 cup if using more then 1 cup of honey in a recipe. Check baked goods 10 min before the end of cooking time as honey can make them brown faster then when you use sugar.
It is best to use in raw treats, quick breads, muffins & spice cakes
Brown Rice Syrup: you can replace equal amounts of this for the sugar in the recipe. Just reduce the liquid by 2Tbs. for every cup of brown rice syrup you use.
It is best used in custards & pie fillings. You will want to avoid using it in baked goods because the enzymes in the b.r. syrup will interfere with the baking powder!
Maple Syrup: you can use equal amounts of this for the refined sugars in the recipe, just remember to reduce the liquids by 3Tbs. per 1 cup of syrup.
This sub. is best used in any kind of desserts that will use oats, dried fruits/berries as both of these will absorb the syrup & make it extra yummy.
Date Sugar: this is the easiest...just sub out the reg. sugar for equal amounts of this easy to make sugar...no need to worry about the liquids!
They say that this is best used in cookies, quick breads, oatmeal bars. They do note that date sugar won't dissolve completely in liquids, so you only want to use it in the recipes that have color or that have bits of texture...
Like I said, this all comes from the fabulous Nov/Dec 2009 issue of Vegetarian Times...if you like finding recipes that utilize organics, or that find substitutions for meat, or just utilize the fantastic fruits & veggies, this is a really wonderful magazine to subscribe to...just my humble opinion! :)
Honey: use 3/4 cup per 1 cup sugar, and reduce the liquid used (milk, water, juice, etc) by 1/4 cup if using more then 1 cup of honey in a recipe. Check baked goods 10 min before the end of cooking time as honey can make them brown faster then when you use sugar.
It is best to use in raw treats, quick breads, muffins & spice cakes
Brown Rice Syrup: you can replace equal amounts of this for the sugar in the recipe. Just reduce the liquid by 2Tbs. for every cup of brown rice syrup you use.
It is best used in custards & pie fillings. You will want to avoid using it in baked goods because the enzymes in the b.r. syrup will interfere with the baking powder!
Maple Syrup: you can use equal amounts of this for the refined sugars in the recipe, just remember to reduce the liquids by 3Tbs. per 1 cup of syrup.
This sub. is best used in any kind of desserts that will use oats, dried fruits/berries as both of these will absorb the syrup & make it extra yummy.
Date Sugar: this is the easiest...just sub out the reg. sugar for equal amounts of this easy to make sugar...no need to worry about the liquids!
They say that this is best used in cookies, quick breads, oatmeal bars. They do note that date sugar won't dissolve completely in liquids, so you only want to use it in the recipes that have color or that have bits of texture...
Like I said, this all comes from the fabulous Nov/Dec 2009 issue of Vegetarian Times...if you like finding recipes that utilize organics, or that find substitutions for meat, or just utilize the fantastic fruits & veggies, this is a really wonderful magazine to subscribe to...just my humble opinion! :)
27 January 2010
Rice & Beef Casserole
So, this is one I def. made up when I looked in the cupboards & panicked! Turns out, its a pretty good "comfort food" for those times when a tummy could use some settling & everyone is in need of something warm & "cozy". I like to serve it with some canned cranberry sauce that has been good & chilled.
4 cups (or more) of cooked rice
1 lb of browned ground beef
1 pkg frozen broccoli
1 2c pkg of shredded cheese
1 lg can cream of mushroom soup
1 t tarragon
1 t cayenne
mix everthing except 1c cheese together in a big bowl (or pan) then pour into a greased 13x9 (if it feels too thick, add some milk) & top w/the rest of the cheese. Cover, toss into the oven at 375 for about 30 min, uncover & finish baking till its hot through (about 15 more minutes.
4 cups (or more) of cooked rice
1 lb of browned ground beef
1 pkg frozen broccoli
1 2c pkg of shredded cheese
1 lg can cream of mushroom soup
1 t tarragon
1 t cayenne
mix everthing except 1c cheese together in a big bowl (or pan) then pour into a greased 13x9 (if it feels too thick, add some milk) & top w/the rest of the cheese. Cover, toss into the oven at 375 for about 30 min, uncover & finish baking till its hot through (about 15 more minutes.
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