Sweet Potato & Black Bean Chili

Oh my Gosh!  It's been forever!  I really don't have any excuse, so I won't bore you with one.  I'll just ask for your forgiveness instead.  Now, on to the recipe...

I can't take credit for this recipe; it came to me by way of my boss.  Chris has a passion for Latin and Indian foods. Wait; let me back up a bit.  I work for a General Contracting business in Silver Spring, Maryland now.  No, I'm no longer doing the retail grocery thing.  Well, that's not entirely true; I still work at the store part-time, but I think that too is about to change.  I'm too damn old to be working 65 hours a week!  I digress (I'm good at that).  Chris' passion isn't the General Contracting part of this business.  His baby is concrete, as is counter tops, fireplaces, mantle, etc.  He's good; he's won awards.  How does this tie into the recipe, you ask.  I'll tell you.  On a bookcase, in his office, is a 3 ring binder, labeled "recipes".  I always just assumed it was his magic recipes for concrete.  I would chuckle every time it caught my eye.  He pulled it out, one day, because, as is often, our conversation was about food (we both love to cook).  He pulled out the binder and made me a copy of this recipe.  He said it was the one that "started it all" (he's collection of recipes that were held in that binder).  I accused him of holding out on me, took the copy, and as luck would have it, we got socked in on the East Coast with a major snowstorm that weekend.  What a perfect opportunity for chili!  Naturally, I didn't follow the recipe to the letter, as is my MO!

2 tbs EVOO (extra virgin olive oil)
1 small onion, finely diced
1 small sweet potato, peeled and diced
2 cloves garlic, minced
1-15 oz can black beans, rinsed and drained
1 c diced tomatoes
1-1/3 c water
2 tps lime juice (probably half a lime)
1/4 tsp ground chipotle chile (having no idea where to find this, I used hot Mexican chili powder)
1 tbsp chili powder
2 tsp ground cumin
2 tbsp chopped fresh cilantro (not a fan, so I used flat leaf parsley)
salt, to taste

Heat the oil in a large saucepan over medium-high heat.  Add the onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. 






Add the garlic, chili powder, cumin, chipotle, salt and cook, stirring constantly, until fragrant, about 30 seconds. 






Add the water, bring to a simmer, cover, reduce the heat to maintain a gentle simmer and cook until the potato is tender, about 10 to 12 minutes.  Add the beans, tomatoes, and lime juice; increase the heat to high (to return to a simmer), stirring often.  Reduce the heat, once again to maintain a gentle simmer, and cook until slightly reduced, about 4 minutes.  Remove from heat and stir in the cilantro. 

Serves 2.

Now, this is what I did differently,

First, as I said, I used flat leaf parsley because I think cilantro is evil (just kidding, but I don't care for it).

Second, being a huge sweet potato fan, I used a large sweet potato.

Then, I added the water, tomatoes, and the beans at the same time and let it reduce, alot!  I like my chili really thick (just look at the top pictuce).  In retrospect this may have affected the taste a bit, so next time, I'll do the 4 minutes and just use my immersion blender on it a teensy bit.

After it had reduced, I added the lime juice and parsley.

Last, since I really like Cincinnati style chili, I added a dash of cinnamon.

This was so yummy; I refused to share and saved the leftovers for my lunch the next day!

Irish Boxty

My daughter, Holly, was in town for the wedding of her best friend, Stephanie. While she was here, we celebrated her birthday at Brian Boru’s, an Irish Pub. It was there that I had my first Boxty. A Boxty, for those of you who don’t know, is an Irish potato pancake. It even has its own poem..

Boxty in the griddle,
boxty in the pan,
If you can’t make boxty,
you’ll never get a man.

It was the only vegetarian meal choice I had on the menu, and it was delish!! I’m actually glad it was my only choice. Those that know me, know I can be a little stubborn trying new things in a restaurant setting (where I’m actually paying for the meal). Brian Boru’s version was much denser and pancakey (is that even a word?). Mine was lighter and creamier inside. I hope you enjoy it as much as I!

Pancakes
3 lg potatoes, peeled and cubed
2 cloves of garlic, cracked and skins removed
1/3 c flour, all purpose
3 tsp baking powder
¾ c milk
1 tsp sugar (yes, sugar)
1 egg
½ tsp salt
pepper to taste

Filling
2 tbs olive oil
1 lg onion, thinly sliced
1 bell pepper, I used red
1 – 6 oz bad of baby spinach
1 clove of garlic, minced
salt and pepper to taste

1 c of your favorite marinara
1 c shredded cheese (I used Kerigold Irish aged cheddar)

For the pancakes: Put the potatoes and garlic in a large pot and fill with water to about 2 inches above the potatoes. Add 2 tbs salt and put on high. Boil, cover cracked, until the potatoes are fork tender. Drain the potatoes and garlic, put in a bowl and mash. I used a food mill. Mix the dry ingredients together and sprinkle over the potatoes. Mix the milk and egg together and pour over the potatoes. Mix to combine and set aside.

For the filling: Add olive oil to a pan and heat to medium

heat. Add the onions, peppers, and garlic and saute, stirring often, until vegetables are tender, but not brown. Add the spinach, place a top on the pan and allow the spinach to wilt. Remove the cover and allow the excess moisture, from the spinach, to evaporate. Add salt and pepper to taste

Heat a large non-stick skillet over medium high heat with a tablespoon of olive oil. When the oil is hot, add a quarter of the pancake mixture to the middle. Using the back of a spoon, or a knife, spread to batter out unit its about 1/4 to 1/2 an inch think. Reduce to medium, cover, and let cook for 3 to 5 minutes (until set and browned). Before you flip the pancake, give the pan a shake to loosen the pancake. Flip and continue to cook until browned and heated through.

To assemble: Place you pancake on a plate. Ladle some marinara on one half. Add a quarter of the vegetable filling, sprinkle with cheese and fold the pancake over on top of the filling. You can, of you wish, ladle on more marinara and sprinkle on more cheese.

Makes 4 boxtys (boxties?!)

Pasta with Fire Roasted Tomatoes, Spinach and Chick Peas

Is there anything better than pasta?! My daughter, Holly, is in town for a friend's wedding. I came home from work tlast Thursday and she said, "I took chicken out for dinner." Oops, failed to tell her I'd given up eating meat! Since it was only her, Cate (my youngest), and myself, the chicken went back in the fridge for another day (when there's more meat-eaters around). I tried this recipe with brown rice pasta. It was okay, but the next time, I'll use whole wheat. The problem with rice pasta is that it acts the same way as any rice, cooked in sauce, when it's cools. It's a sticky mess. I also used one bunch of spinach. I should have used two. Live and learn! I enjoyed it all the same.


Cooking spray
2 tbsp olive oil
2 cloves of garlic, minced
1 large shallot, finely chopped
1/4 tsp red pepper flakes
1 tbsp of fresh sweet basil, minced
2 tsp dried Italian seasoning
1 - 14.6 oz can of fire roasted diced tomatoes1 - 15.5 oz can of garbanzo beans (drained and rinsed)
1 c. broth (I used No Chicken Broth, a vegetarian chicken broth, but use whatever you like)
the juice of one lemon
2 bunches of fresh spinach, or one box of frozen chopped spinach, thawed and squeezed dry
16 oz of pasta, your choice
minced parsley to garnish
salt and pepper to taste
Parmesan cheese, shaved or grated.

Fill a large pot of water, put a lid on it, and place in on high on the back burner of the stove. In the words of Rachael Ray, you want your water waiting for you, not you waiting for your water.

Lightly spray a large skillet with cooking spray and add your olive oil. Turn your burner to medium high. Once the oil is hot, add your garlic and shallots and saute until they are tender, about 5 minutes. Add the red pepper flakes and allow them to heat through, about 30 seconds. Add the tomatoes, broth, and the Italian seasoning. Simmer for 15 minutes. Add the garbanzo beans, the basil, and the lemon juice. Simmer another 15 minutes. Taste and adjust the salt and pepper, if necessary.

Meanwhile, cook your pasta according to the manufacturer's directions.

If you're using fresh spinach, wash it well. I pulled the stems out of mine and left the leaves whole. Chop, or tear it, if you wish. Add the spinach to the sauce and cook until it's wilted, or heated through, if you're using frozen.

Hint: If your sauce is too thick, add a ladle or two of the pasta water. If it's too thin (watery), cook it a little longer.

Once, your pasta is done, add it to the sauce, along with the parsley, and toss with a pair of tongs. Add the Parmesan cheese and toss again, or shave it on top.

Makes 6 hearty servings.

Side note: As I said, my daughter's in town for you bf's wedding. This week is extremely busy. My camera is somewhere with Holly at most times. When I get, I'll repost this entry with the photo.

Florentine Stuffed Shells

These are a crowd pleaser for sure! Make these for a Pot Luck or Church Dinner, or when company's coming over. It makes a 13 x 9 inch pan of shells. Top it with your favorite marinara, or mine (which can be found here )!

1-12 oz box of Jumbo Shells
32 oz Ricotta cheese (part-skim milk is fine)

1-10 oz box of chopped frozen Spinach, defrosted (5 minutes in microwave will do this)

8 oz bag Mozzarella cheese
6 oz bag grated Parmesan cheese

2 large eggs

1 tbs minced Parsley

1/2 tsp dried Italian Seasoning

1 tsp salt

1/2 tsp pepper
1 quart marinara

Preheat your oven to 350 degrees.

Cook the shells according the the manufacturer's directions to al dente (chewy, not soft).

Place your defrosted spinach in a kitchen towel twist the ends in opposite directions until all the excess water is removed. Set aside.

Place a handful of the mozzarella and parmesan cheese in a bowl. Set aside.

In a large bowl, beat the eggs. Add the ricotta and remaining mozzarella and parmesan cheeses. Mix thoroughly. Next, add the Italian seasoning, parsley, salt, pepper and spinach. Again, mix thoroughly. Set aside.

Spray a 13x9 baking pan with non-stick cooking spray. Add a ladle of marinara to coat the bottom. Set aside.

Drain the shells and run cold water on them until they are cool enough to handle. Take a shell and gently pry it open. Place a tablespoon of filling in the middle, close it and place in the baking dish. Repeat with remaining shells. When you finished, cover all the shells with the remaining marinara and the remaining mozzarella and parmesan cheeses.

Cover with foil and bake for 1 hour.

Enjoy!

Chicken Enchiladas

This recipe comes from my middle child, Holly, via Texas. Last summer she made them when she was visiting and I made her send me the recipe when she got home. I confess, I did change a couple things, partly be mistake. I should have waited a week though; she's coming to visit again!!

1 rotisserie chicken, picked clean then shredded into small pieces

1-8 oz bag of Mexican blend shredded cheese

1-14 to 16 oz can of green Enchilada sauce (I used red because I picked it up by mistake)

1 small red onion, finely chopped

1/2 green pepper, finely chopped (my addition)

1 clove minced garlic (my addition also)

2 tbs olive oil (again, my addition)

1-14.5 oz can of petite diced tomatoes with green chilies (I use Ro-tel)

1- 8 count pack of 12 inch tortillas (flour or corn - it's up to you)

2 tbs finely chopped cilantro (I used flat leaf parsley)
1 package of dry enchilada or fajita seasoning mix (if you can't find it, don't fret. I used low sodium taco seasoning mix)

salt and pepper to taste

Preheat your oven to 350 degrees.

Heat a skillet over medium heat and add the olive oil. Add the onion, green pepper, and garlic to the pan and cook until tender. This will take about 5-8 minutes.

Dump the tomatoes into a large bowl. If you don't like tomatoes, mash them with a potato masher. Add the cooked vegetables and mix. Add the seasoning mix and stir well. I added a small handful of cheese (although the original recipe doesn't call for it) and the shredded chicken and cilantro (or parsley). Mix well. This mixture should be damp, not wet, so add a bit of the enchilada sauce if necessary.

Spray a 9x13 baking pan with non-stick spray. Add enough enchilada sauce to cover the bottom of the baking dish. This should be a very thin layer, not enough sauce to make the enchiladas soggy. Spread about 1/3 to 1/2 cup of the chicken mixture on one end of the tortilla and roll tightly. Place in the baking dish seam side down. Sprinkle the tortillas with half the remaining cheese. Cover the tortillas evenly with the enchilada sauce and sprinkle with the remaining cheese. Cover with foil and bake for 35 to 45 minutes, until the cheese is melted and filling is hot.

Serves 8 (or 4 to 6 if you're really hungry)

NOTE: A friend of mine asked, "why am I dumping everything into a bowl when I already have a saute pan going?" I responded, "beats me?" So, do whatever works for you!

Salisbury Steak

Growing up my mother referred to these as "hamburgers with gravy". Well, these have a hidden agenda .. veggies. My daughter is currently anti-onion. When you puree them into the sauce then suddenly "mmm, mom this is good" becomes the motto. Who needs to know? Certainly not Cate.

1 pd of ground beef
1/2 c. bread crumbs
1 egg
1 14.5 oz can of low sodium beef broth
2 tbsp olive oil
1 tbsp tomato paste
1/2 onion, chopped
1 carrot chopped
1 clove of garlic minced (or 1 tsp pre-minced garlic)
1/4 tsp dried thyme
1/2 tsp salt
A good pinch of pepper

In a saucepan, over medium heat, add the olive oil, onions, carrots, the garlic, and pinch of salt and pepper. Saute until softened, approximately 5 minutes. Add the tomato paste and heat until fluid and melted into the vegetables. Next, add the beef broth and turn the heat up to high. When the sauce begins to boil, reduce the heat to medium and simmer for 5 minutes.

While the sauce simmers, in a large bowl, add the bread crumbs, salt, pepper and give them a good stir to combine. In a separate bowl, beat the egg.

Back to the sauce, taste it and adjust your seasoning if necessary. Remove the sauce from heat and using an immersion blender, a blender, or food processor, blend the sauce until smooth. Remove a 1/4 cup of sauce and set the remaining aside.

Slowly add the sauce to the egg, mixing to incorporate. Pour the egg mixture into the bread crumbs. Crumble the ground beef on top of the bread crumbs and mix to combine. Do not over mix, it will tighten the meat and your "steaks" will be tough. Let the mixture rest for 5 or so minutes. Go do something else (I wash up the dishes I've used so far, or peel potatoes). Separate into 6 oval patties. A trick I learned from Rachael Ray is to NOT make the center of the patty as thick as the sides. Then when the patty cooks it'll be the same thickness when it's done.

Heat a large skillet over medium high heat. Add the patties and fry for 5 minutes on both sides, or until they are firm when you press on the center. Drain on a paper towel.

Pour off any grease that may be in the pan and add the sauce. Low the heat to low. Add the patties, flipping to coat them in the sauce. Cover the pan and simmer in the sauce for 5 minutes.

Makes 6 servings.

Italian Herb Braised Chicken Breasts

Braising is a trick I use with a lot of meat. Between the liquid and steam, it’s a fast way of cooking meats that doesn’t dry them out.

4 boneless skinless chick breasts
2 tbsp + 2 tbsp olive oil
1 tbsp dried Italian Seasoning
Pinch of dried Thyme
Pinch of granulated Garlic Powder
½ tsp salt
¼ tsp pepper
¾ cup Chicken Broth, or any liquid you wish (I don’t suggest water)

Put 2 tbsp olive oil, the Italian Seasoning, Thyme, Salt and Pepper in a large Ziploc bag. Add the chicken breast to the bag and seal. Shake around until the chicken is well coated. Over medium high heat, heat remaining 2 tbsp olive oil in a heavy skillet until hot but not smoking. Add chicken breast to hot skillet and brown. Don’t move the chicken until it releases by itself from the pan. If you try to flip and it and you have to pull, it’s not ready. Flip and brown the other side of the chicken breasts. Add the broth and cover the pan with a lid and braise untouched for 15-20 minutes, until chicken is cooked through. Remove from pan and let rest for at least 5 minutes before cutting. If you wish, drizzle remaining liquid in pan over the chicken after slicing.

Serves 4

NOTE: With chicken or pork, I'll often use apple juice as my liquid.

Minestrone Vegetables with Pasta

This lovely dish, brimming with vegetables and two kinds of beans, is a meal in itself! It’s reminiscent of the soup it’s named after. With a sprinkle of freshly grated Parmesan cheese and a green salad, you have a low fat, well rounded, tasty meal, or pair it with my Italian Herb Braised Chicken Breasts!

2 tbsp olive oil
4 cloves garlic, minced
1 small onion, chopped
1 zucchini, halved lengthwise, then thinly sliced
1 carrot, halved lengthwise, then thinly sliced
½ pound green beans, sliced diagonally in 1 inch pieces
1 cup canned petite-diced tomatoes
1 can pinto beans, rinsed
1 tsp dried basil
¾ c low sodium chicken broth
12 oz Rotini Pasta
Salt and pepper to taste
½ grated Parmesan Cheese

Start a pot of water boiling for the pasta. Add salt and pasta to boiling water and cook until al dente according to manufacturer’s instructions. While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Add the garlic and onion and sauté until tender and translucent, about 5-7 minutes. Add the carrots, zucchini, and green beans and sauté for another 3 minutes, until the vegetables begin to get tender. Add the tomatoes and basil and sauté for 1-2 minutes (you want the tomatoes to soften). Add the broth and pinto beans. Simmer uncovered for 5 to 7 minutes, until the sauce has thickened and the green beans are tender. Drain the pasta and add to the vegetables. Toss gently to mix, sprinkle with Parmesan Cheese.

Makes 4 meal sized servings or 6 side dish servings.

Mexican Lasagna

Legend has it that Garfield invented this dish while on siesta in Chihuahua. It was such a hit that the people rallied around Garfield, declaring him El Presidente! Unfortunately, Garfield's developmentalist policies - including price caps on pasta and cheese - soon proved unpopular with the junta. Garfield was exiled and his recipe stolen by the drug cartels - but he was not to be deterred. Together, with Jon "The Engineer" Arbuckle and Odie "The Nose", Garfield struck out to recover his beloved Mexican Lasagna... but I got there first! Aye! It's mucho delicioso!

1 pound of lean Ground Beef

1- 15 oz can of Pinto Beans (not in sauce)

1- 15 oz can of Black Beans

1- 11 oz can of Mexican style Corn

1-14.5 oz can of your favorite Mexican style chopped tomatoes

4- 8 inch Flour or Corn Tortillas

1-8 oz bag of Shredded Cheese (Mexican style or Cheddar are fine)

1 packet of Taco Seasoning (I used Low Sodium Chicken Taco Seasoning)
1 tbsp Worcestershire Sauce

1 tsp granulated Garlic

Salt and Pepper to taste

Preheat your oven to 350 F. In a pan, over medium heat, add the ground beef, taco seasoning, and Worcestershire sauce. Brown the meat, breaking it up as it cooks. Drain the black and pinto beans and rinse, if desired. Put the beans in a bowl. Add the garlic and salt and pepper to taste, mix well. With a fork, or potato masher, mash the beans together. The consistency is up to you. Set aside. In a blender, or food processor, puree the tomatoes. Set aside, this is your sauce. Once the meat is cooked, add the Mexican corn and saute until all the liquid is absorbed. Spray an 8 in cake pan with non-stick spray or olive oil. Add enough sauce in the bottom of the cake pan to cover. Place a tortilla on the sauce. Sprinkle the tortilla with cheese. Add half the meat mixture. Do one quick turn around the pan with your sauce. Sprinkle with cheese. Add another tortilla. Sprinkle with cheese. Add your beans next and again, do one quick turn around the pan with the sauce. Sprinkle with cheese. Add another tortilla. You guessed it, sprinkle with cheese. Add the remaining half the of meat mixture and another turn around the pan with the sauce. Sprinkle with cheese. Add the last tortilla. Cover with remaining sauce and sprinkle with cheese. Cover with foil and bake for 30 minutes, until hot and bubbly. Uncover and bake another 5 minutes. Let sit for 5 minutes before cutting.

Serves 6

Note: The purpose of sprinkling the cheese throughout is to help hold the entire lasagna together. You do not need much between the layers.

Macaroni and Cheese

Who doesn't love mac-n-cheese? What's not to love? It's hot and bubbly, ooey gooey, and rich and creamy. It's easy and satisfying. It this recipe, you will never make macaroni and cheese from a box again!!








16 oz. Medium Shell Pasta
4 Tbsp Unsalted Butter (1/2 stick)
3 Tbsp Flour
2 c. Milk
1 Tsp granulated Garlic Powder
1 Tsp Yellow Mustard
8 oz shredded Swiss Cheese
8 oz shredded Sharp Cheddar Cheese
Salt and Pepper to taste

Prepare the pasta according to the directions on the package. Drain. Over medium high heat, in the same pot, melt the butter. When the butter is melted add the garlic powder and mustard. Add the flour and cook for one minute. Add the milk and heat until it thickens. Stir in the cheeses until melted. Add the drained pasta and using a spoon or spatula mix until all the pasta is coated. Take care not to break up the pasta. If the sauce is too thick, stir in more milk until smooth and creamy.

Serves 6 to 8

Tip: You can use any cheese you want in this recipe. However, the cheese you use, could effect the thickness of your sauce. Please don't let that stop you from trying new combinations! If you're sauce is too thin (should be a little thicker than a good fondue), just thoroughly (very thoroughly) incorporate equal parts of butter and flour together (it should look like a paste). Drop it, in parts, in the sauce until it's the right consistency. This is good tip if you mess up on the amount of liquid you use also!

Just remember! Cooking is an art, not a science (that's baking)!!

Easy Vegetable Beef Soup

This soup is such a simple and quick fix! It can literally be thrown together in one pot and on the table in approximately 30 minutes. It goes down great on blustery cold autumn days, or after a romp in the snow! Serve it with a nice warm crusty bread and you have a meal fit for a king!








2 pounds Beef, cubed ( I use a Chuck Roast or whatever is on sale)
1 small Yellow Onion, chopped
3 tablespoons Olive Oil
32 ounces Beef Stock
32 ounces Water
1 - 29 oz. can Tomato Sauce
3 Bay Leaves
16 oz. Regular Frozen Mixed Vegetables
3 small Red Potatoes, washed and cut into small cubes
8 oz Bow Tie pasta
Salt and Pepper to taste

In a stockpot, over medium high heat, add your olive oil. When the oil's hot, add the chopped onion and beef. Cook the beef until it's browned on all sides and the onion is soft. Add the bay leaves, beef stock, tomato sauce and water. Next add the vegetables and potatoes. Bring the soup to a boil, then add the pasta. Boil until the pasta and potatoes are tender, approximately 8 to 11 minutes.

Season to taste.

Serves about 8-10 (depending on how hungry, or how cold, you are)

Once you have basic recipe down, it's incredibly versatile also! For instance, use your left over roasted chicken (or turkey! The holidays are near!), switch the beef stock for chicken and omit the tomato sauce (or even leave it in) and viola!! You have chicken soup better than anything you would get out of a can! Or, for you vegetarians ... omit the meat, and switch to vegetable broth.

If you decide to leave out the tomato sauce, I would thicken the broth slightly by dissolving some cornstarch in cold water and stir the mixture into the soup while it's boiling. You don't want the broth too thick; just enough to give it some body.

Be on the lookout for my Olive Oil Bread! It's great for dunking and soaking up all the wonderful broth!