I am very picky about my chili, just so you know. It has to be chunky, include a wide variety of ingredients, have a little kick and it has to taste just right. My sister-in-law Hillary brought this to the family dinner the other night and it was fantastic!
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1 tablespoon salt
2 stalks celery, chopped
2 green bell peppers, chopped
2 jalapeno peppers, chopped
3 cloves garlic, chopped
2 (4 ounce) cans chopped green chile peppers, drained
2 (12 ounce) packages vegetarian burger crumbles
3 (28 ounce) cans whole peeled tomatoes, crushed
1/4 cup chili powder
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles.
Reduce heat to low, cover pot, and simmer 5 minutes.Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Monday, November 23, 2009
Pumpkin Chiffon Pie from Heaven
3/4 C. Brown Sugar
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 Egg yolks
3/4 C. Milk
1 1/4 C. Canned Pumpkin
3 Egg whites
1/3 C. granulated sugar
In saucepan combine brown sugar, gelatin, salt & spices. Combine egg yolks & milk and add to brown sugar mixture. Cook, stirring constantly until it comes to a boil. Remove from heat & stir in pumpkin. Chill until it mounds. Beat egg whites to soft peaks, gradually adding sugar. Once stiff peaks form, fold pumpkin mixture into meringue. Fill baked shell or graham cracker crust. Chill. Garnish with whipped cream, if desired.
My favorite graham cracker pie crust:
9 whole graham crackers
1/4 c. brown sugar
5 Tbs. melted butter
1 1/2 tsp. vanilla
Combine crackers and sugar together in food processor (or the poor man's way: in gallon ziploc with rolling pin :). Add melted butter and vanilla and pulse until it comes together. Press into pie tin and bake for 10-15 minutes at 350.
1 env. unflavored gelatin
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
3 Egg yolks
3/4 C. Milk
1 1/4 C. Canned Pumpkin
3 Egg whites
1/3 C. granulated sugar
In saucepan combine brown sugar, gelatin, salt & spices. Combine egg yolks & milk and add to brown sugar mixture. Cook, stirring constantly until it comes to a boil. Remove from heat & stir in pumpkin. Chill until it mounds. Beat egg whites to soft peaks, gradually adding sugar. Once stiff peaks form, fold pumpkin mixture into meringue. Fill baked shell or graham cracker crust. Chill. Garnish with whipped cream, if desired.
My favorite graham cracker pie crust:
9 whole graham crackers
1/4 c. brown sugar
5 Tbs. melted butter
1 1/2 tsp. vanilla
Combine crackers and sugar together in food processor (or the poor man's way: in gallon ziploc with rolling pin :). Add melted butter and vanilla and pulse until it comes together. Press into pie tin and bake for 10-15 minutes at 350.
Almond Toffee Deliciousness
So, I've been addicted to bonappetit.com lately and they're having a holiday dessert bake-off. Say what?? A bake-off?? I'm IN! All the recipes come from food blogs that the magazine staff hand-picked and this was the first thing I made. I took it to a family dinner and we all inhaled it in like 30 seconds. Super easy and way addictive. Don't say i didn't warn you!
1 sleeve of saltine crackers
1 cup butter
1 cup packed brown sugar
2 cups chocolate chips (i used bittersweet)
1 cup chopped almonds, toasted
Directions:
Preheat oven to 350 degrees F. Spray cookie sheet with non-stick spray. Line crackers on cookie sheet close together. Melt butter and brown sugar in a medium pan on medium-high heat. Stirring often, heat the mixture for about 3-5 minutes until it turns into a nice caramel looking sauce. *note* I have used generic brown sugar without success. Not sure why it does not caramelize, but instead the butter starts to clarify and the brown sugar clumps. I recommend using C & H brown sugar. Pour the sauce over the crackers until they are completely covered. Bake for 15 minutes. Remove from oven and immediately sprinkle chocolate chips over the cookie sheet. The chocolate should start to melt. Spread chocolate over the toffee mixture and top with nuts. Allow to completely cool before breaking toffee up in pieces. Enjoy!
Tuesday, November 17, 2009
Sweet Pork Burritos/Salad
So, I know that Cafe Rio is like the best place ever, yadda yadda. Frankly the only thing I like there is the salad. I found this recipe that's supposed to recreate it and we tried it last week. It was way better than Cafe Rio and Luke and I were in love. We put the meat (with some of its sauce), rice, and lettuce in a tortilla and poured the dressing and cheese over it. Sooooo good!
(We didn't use the beans but they look good, huh?)
SWEET PORK
4 pounds pork
2-3 cans tomato sauce (8 oz.)
1/4 c. brown sugar (or to taste)
1 tsp fresh garlic
2 tsp. cumin
1 can Coke (optional)
1 can sliced green chilies
1/2 tsp. salt
pepper to taste
Combine everything in crock pot on high for about 6 hours (you can do it on low overnight or all day) or until it shreds easily. Remove pork from crock pot and shred.
CILANTRO-LIME RICE (I would suggest doubling the rice to match the rest of the recipe)
1 1/4 c. uncooked rice
2 Tbs. butter or margarine
juice of 1-2 limes
2 1/4 c. chicken broth
3/4 tsp. salt
pepper to taste
1/4 tsp. cumin
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter until melted. Add rest of ingredients and bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Can also add a can of corn, drained, to the beans with a dash of cumin and chili powder.
CILANTRO RANCH (can also double if you have a lot of meat)
1 packet Ranch dressing mix
1/2 c. mayonnaise
1/2 c. buttermilk
1/2 c. sour cream
2 tomatillos, remove husk, diced (or use a 16 oz. jar of green salsa)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1/2 tsp. cumin
1 jalapeno (remove the seeds for mild flavor) and/or cayenne pepper
salt and pepper
Puree all ingredients together in the blender.
(We didn't use the beans but they look good, huh?)
SWEET PORK
4 pounds pork
2-3 cans tomato sauce (8 oz.)
1/4 c. brown sugar (or to taste)
1 tsp fresh garlic
2 tsp. cumin
1 can Coke (optional)
1 can sliced green chilies
1/2 tsp. salt
pepper to taste
Combine everything in crock pot on high for about 6 hours (you can do it on low overnight or all day) or until it shreds easily. Remove pork from crock pot and shred.
CILANTRO-LIME RICE (I would suggest doubling the rice to match the rest of the recipe)
1 1/4 c. uncooked rice
2 Tbs. butter or margarine
juice of 1-2 limes
2 1/4 c. chicken broth
3/4 tsp. salt
pepper to taste
1/4 tsp. cumin
3 tablespoons fresh chopped cilantro
In a saucepan combine rice, butter until melted. Add rest of ingredients and bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
BLACK BEANS
2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro
In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. Can also add a can of corn, drained, to the beans with a dash of cumin and chili powder.
CILANTRO RANCH (can also double if you have a lot of meat)
1 packet Ranch dressing mix
1/2 c. mayonnaise
1/2 c. buttermilk
1/2 c. sour cream
2 tomatillos, remove husk, diced (or use a 16 oz. jar of green salsa)
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1/2 tsp. cumin
1 jalapeno (remove the seeds for mild flavor) and/or cayenne pepper
salt and pepper
Puree all ingredients together in the blender.
Devil's Food with Whipped Ganache and Dark Chocolate Glaze
So, I'm on this personal quest to find the best chocolate cake. I made my second great attempt at it yesterday for my father-in-law's birthday. In fact, if you invite me to your party, I'll probably make you one too. So many recipes, so little time. Anyway, this was probably the best I've tasted yet, restaurant cakes included (you know they're always too dry) so it's gonna be hard to beat. Good thing too, it took me all stinking day to make. I'll get around to posting the recipe but I had to throw the picture up on here first. Whatcha think??P.S. the combination of all the various kinds of chocolate was perfect in the cake itself, but the chocolate ruffle decorations made it too much. Next time I'll just decorate with some fresh strawberries. Or maybe even cinnamon sticks dipped in chocolate since the for the ganache I used cinnamon infused cream. Mmmmmm :)
Tuesday, September 15, 2009
Congratulations!
Guess what this is! What? You think it's a "congratulations-on-your-new-boobs" ice cream dessert? Well, you're right! The first of my FOUR friends and family members to get mastectomies in the last year just completed the last of her reconstruction surgeries and this is how we celebrated. A perfect use of the peach ice cream I posted the other day.Hey, if you can't laugh about breast cancer, what can you laugh about??
Tuesday, September 8, 2009
Triple Chocolate Cake from HEAVEN
Hmmm, how many consecutive dessert recipes does this make? And yes, I only post something after I've just made it so I've been eating plenty of dessert lately. I can't help it. Nursing a baby does that to me. And yet I complain about my weight. Duh!
HOWEVER, if you're going to have love handles, get them with this cake. You won't regret it. In fact, there are lots of different things you can do with this basic cake recipe...and all of them delicious. I made this version for my sister-in-law's birthday and mastectomy-coming-out party :)
**Again, use the finest quality chocolate available (Callebaut, Valhrona, Ghirardelli, Scharffen Berger, E. Guittard or Lindt). Try specialty food stores or online.
From Pure Chocolate
Cake:
12 oz. semisweet chocolate, chopped
3/4 pound (3 sticks) unsalted butter, softened
8 large eggs, room temperature, separated
2/3 cups sugar
1 cup cake flour, sifted then measured
Filling:
12 oz. bittersweet chocolate (preferably 66% cacao), chopped
26 oz. creme fraiche (sort of like sour cream...but French.)
**You can substitute sour cream but it may be too sour. If this is the case, add powdered sugar and cream to achieve desired taste and consistency.
Glaze:
8 oz. semisweet chocolate, chopped
1 cup heavy cream
Cake:
Preheat oven to 300 degrees and position rack in middle of oven. Butter 2 round cake pans and line bottom with parchment paper circles.
Heat chocolate in double boiler until nearly melted, remove from heat and stir until smooth. Add softened butter in three parts, stirring until butter is incorporated. Set aside to cool until consistency of soft butter.
Whip egg yolks (use beaters or kitchenaid with whisk) with half the sugar at med-high speed until light and tripled in volume (5-6 min.)
Using rubber spatula, fold chocolate mixture into egg yolks.
Sift measured flour again and set aside.
Use clean bowl and whisk to whip egg whites on med-high speed until frothy. Slowly add remaining sugar and whip until stiff, but not dry, peaks form. Mixture should be creamy and glossy.
Meanwhile, fold flour into chocolate mixture.
Gently fold egg whites into chocolate mixture in three parts, trying not to overmix and lose volume.
Evenly spread mixture into prepared pans and bake for 35-40 minutes (tester inserted in middle should come out with moist crumbs). Allow to cool 10 minutes in pans, then turn out onto plates or cake circles and chill completely.
Filling:
Melt chocolate in double boiler and then cool to lukewarm. Whip creme fraiche for about 20 seconds (med-high speed) then on low speed, slowly add chocolate.
Glaze:
Place chopped chocolate in metal bowl. Heat cream over med-high heat until boiling. Remove from heat and pour over chocolate in bowl. Let sit for one minute, then slowly and gently stir with rubber spatula from center out until smooth. Try not to incorporate any air as you stir. Let cool at room temperature about 30 minutes (to about 80-85 degrees).
Finishing cake:
Using long, serrated knife, split each cake layer. Place first layer on cardboard cake circle (make one out of an old box. This is the best way to decorate a cake and then move it to a serving plate or stand) and cover with about 1/4 inch filling. Add another cake layer and filling. Repeat with remaining cake layers and then frost entire cake with remaining filling. Refrigerate until set.
Transfer cake to a cooling rack placed over a cookie sheet or wax paper (to catch spills). Begin pouring glaze over top of cake about 1 inch from edge. Let glaze drip down sides, ensuring that glaze covers sides completely. Then pour remaining glaze over center of cake top, using offset spatula to smooth if necessary. Store in fridge and remove 1/2 hour before serving.
Serves about a million people (well, 24) cause all you need is a sliver to induce chocolate ecstasy.
HOWEVER, if you're going to have love handles, get them with this cake. You won't regret it. In fact, there are lots of different things you can do with this basic cake recipe...and all of them delicious. I made this version for my sister-in-law's birthday and mastectomy-coming-out party :)
**Again, use the finest quality chocolate available (Callebaut, Valhrona, Ghirardelli, Scharffen Berger, E. Guittard or Lindt). Try specialty food stores or online.
From Pure Chocolate
Cake:
12 oz. semisweet chocolate, chopped
3/4 pound (3 sticks) unsalted butter, softened
8 large eggs, room temperature, separated
2/3 cups sugar
1 cup cake flour, sifted then measured
Filling:
12 oz. bittersweet chocolate (preferably 66% cacao), chopped
26 oz. creme fraiche (sort of like sour cream...but French.)
**You can substitute sour cream but it may be too sour. If this is the case, add powdered sugar and cream to achieve desired taste and consistency.
Glaze:
8 oz. semisweet chocolate, chopped
1 cup heavy cream
Cake:
Preheat oven to 300 degrees and position rack in middle of oven. Butter 2 round cake pans and line bottom with parchment paper circles.
Heat chocolate in double boiler until nearly melted, remove from heat and stir until smooth. Add softened butter in three parts, stirring until butter is incorporated. Set aside to cool until consistency of soft butter.
Whip egg yolks (use beaters or kitchenaid with whisk) with half the sugar at med-high speed until light and tripled in volume (5-6 min.)
Using rubber spatula, fold chocolate mixture into egg yolks.
Sift measured flour again and set aside.
Use clean bowl and whisk to whip egg whites on med-high speed until frothy. Slowly add remaining sugar and whip until stiff, but not dry, peaks form. Mixture should be creamy and glossy.
Meanwhile, fold flour into chocolate mixture.
Gently fold egg whites into chocolate mixture in three parts, trying not to overmix and lose volume.
Evenly spread mixture into prepared pans and bake for 35-40 minutes (tester inserted in middle should come out with moist crumbs). Allow to cool 10 minutes in pans, then turn out onto plates or cake circles and chill completely.
Filling:
Melt chocolate in double boiler and then cool to lukewarm. Whip creme fraiche for about 20 seconds (med-high speed) then on low speed, slowly add chocolate.
Glaze:
Place chopped chocolate in metal bowl. Heat cream over med-high heat until boiling. Remove from heat and pour over chocolate in bowl. Let sit for one minute, then slowly and gently stir with rubber spatula from center out until smooth. Try not to incorporate any air as you stir. Let cool at room temperature about 30 minutes (to about 80-85 degrees).
Finishing cake:
Using long, serrated knife, split each cake layer. Place first layer on cardboard cake circle (make one out of an old box. This is the best way to decorate a cake and then move it to a serving plate or stand) and cover with about 1/4 inch filling. Add another cake layer and filling. Repeat with remaining cake layers and then frost entire cake with remaining filling. Refrigerate until set.
Transfer cake to a cooling rack placed over a cookie sheet or wax paper (to catch spills). Begin pouring glaze over top of cake about 1 inch from edge. Let glaze drip down sides, ensuring that glaze covers sides completely. Then pour remaining glaze over center of cake top, using offset spatula to smooth if necessary. Store in fridge and remove 1/2 hour before serving.
Serves about a million people (well, 24) cause all you need is a sliver to induce chocolate ecstasy.
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