Basic Chili

I got this recipe a few years back from a college roommate of mine (Thanks Emily!).  It's her mom's recipe, but I don't think I have it exactly how she makes it because I didn't write it down.  It is delicious and versatile.  I frequently make taco salad with this or just eat it as is with a side of corn bread and honey.  I may have once made a little something called "travelin' tacos" also.  My elementary school would serve them using a bag of Fritos with a scoop of chili inside.  From grade school on, whenever I eat Fritos I always think of that haha.  

Chili 

serves about 4

Ingredients

1 lb Ground Beef

1/2 Yellow Onion, finely chopped

1/2 Green Pepper, chopped

1/2 Red Pepper, chopped

1, 28 oz Can of Diced Tomatoes

2 Cans of Beans, rinsed and drained (kidney and/or black)

1 to 1 1/2 Tbs Chili Powder

1/2 tsp Cumin

Couple dashes of Worcestershire

Salt and Pepper to taste

Directions

Brown the beef over medium-high heat, adding the onions and peppers when it is about half way cooked through.  

When the meat is browned and the onions soft, pour in the tomatoes and beans.

Season with spices and worcestershire.

Simmer, covered, on low for at least 20 minutes.

Sloppy Joes

It is summer.  Even if the weather doesn't cooperate, and Memorial Day is tomorrow then it is unofficially summer.  Quick and easy meals are what I need to have more time to play outside and to keep the house from heating up to one million degrees.  I didn't feel like firing up the barbecue today so this is second to it. I grew up with these Joes and I love them.  My husband doesn't really like Sloppy Joes in general but I haven't ever really met one I didn't like.  He actually thinks I am weird for putting a nice slice of cheddar cheese on top.  Yum. Well, I actually just realized that I haven't ever tried the canned versions of this dish and I can imagine I might not like those.  These are so simple there shouldn't be any reason to have to buy that canned stuff.


Mom's Sloppy Joes

serves about 6

Ingredients

1 lb Lean Ground Beef
1 Can Stewed Tomatoes, mash or slice the bigger pieces if you'd like
2 tsp Chili Powder
1/4 Cup Ketchup
2 tsp Mustard
1 tsp Brown Sugar
Few drops Liquid Smoke (optional)
Salt and Pepper to taste

Directions


Brown the hamburger.
Add the tomatoes and remaining ingredients and let it simmer on low for at least 15 min.  If you don't allow it to simmer the flavors don't really get absorbed into the meat.
That's it, you are done.  :)

Pasta With Tomato Basil Sauce

I'm back.  Well, I think, at least for now.  As you can see I am very committed to getting recipes saved.  It has been almost a year since I have posted something.  It's been 6 months since I had a baby so I think I am finally adjusted to mom-hood so I can fit this luxury back into my schedule.  I have so many recipes I would like to put on here and save for myself.  Pretty much that is what has brought me back.  I've made something, loved it, and forgot where I got it or the exact ingredients so I have a hard time making it again.  I'm back here to save me some grief.  This little number is one of those recipes.  I don't remember where I got it but I love it and it's so easy to make.  Most likely it's from Epicurious.  It is also very versitale.  I've made it with spinach, chicken, shrimp, leeks, and I think, even artichoke hearts.  Not all at the same time, but I'm sure that would be good too haha.  Oh and I'm just going to say I found something that makes my life easier when using basil.

Pasta with Tomato Basil Sauce


serves about 4


Ingredients


1 lb Pasta
2 Tbs Olive Oil
1/2 Onion, chopped small
2-3 Cloves Garlic
1/4 Cup White Wine (optional, adds some depth but you can use water or broth)
28 ounce Can Diced Tomatoes (or Fresh if you'd like)
1 tsp Brown Sugar (Optional)
1 Tbs Freshly Basil, sliced up
1/2 -1 cup Freshly Grated Parmesan
Salt and Pepper to taste

Also good with spinach, other veggies, chicken or shrimp.


Directions

Heat olive oil over medium heat in a large pan.
Add onions and garlic, cook until soft.
De-glaze the pan with the wine.
Add tomatoes and sugar and simmer.
Meanwhile, start the pasta water.  When you add the pasta to the boiling water add the basil, parmesan cheese, salt and pepper to the tomatoes.
Simmer the sauce while the pasta cooks.
When the pasta is done add to the tomato sauce, add any additional basil and parmesan cheese after serving.

Plum Crumble

I have been wanting to try this for months and months now.  I finally got to it, and I am so mad I didn't try it out long ago.  This is my new summer favorite.  It came from Orangette, my absolute favorite blog.  It's like you know her after reading one post.  Someday, when I make it to Seattle, I want to go to her restaurant, Delancey, and taste everything.  Well, she is so kind to have posted this recipe because it was on the menu there for a little while.  I love it. I know that crumbles may seem like a warm comfort food for winter, but this my friend is perfect now while plums are in season.

The picture shown is only half of the recipe in a very shallow pie plate; I had too many treats in the house in the first place. Also I didn't put any crystallized ginger in it because I didn't have any.

Orangette / Delancey's Plum Crumble


serves about 6

Ingredients

Filling
12-14 Italian Prune Plums (I cheated and used the huge ones you can get at Costco, 10 or so should do the trick.)
2 Tbs Brown Sugar
1 1/2 Tbs Flour
1/4 tsp Cinnamon
1/4 tsp Ground Ginger

Topping
3/4 cup Sugar
1 cup Flour
1/2 tsp Cinnamon
1 tsp Baking Powder
1/4 tsp Salt
1 Beaten Egg
7 Tbs Butter, melted

Directions

Preheat oven to 375 degrees
Remove pit from plums and slice in half into a bowl and set aside.
Whisk together the dry ingredients for the filling.
Carefully fold the dry mixture into the plums just until coated.
Pour plum mixture into a deep 9" pie dish. Face the skin sides up.  I also have baked it in a 9x13 inch baking dish.

Whisk together the dry ingredients for the topping.
Add the beaten egg with your hands until you get small moist crumbles.
Sprinkle evenly over the plums.
Spoon the melted butter over the topping... it will be pretty drenched.
Place in the oven and bake for about 30 minutes, until the topping is golden brown and the filling is bubbly.

Cool a few minutes and eat warm or cold.  You can warm up a cooled crumble by putting it in a 300 degree oven for about 20 min or so.
Serve with whipped cream, ice cream or by itself.

Spinach and Havarti Chicken

This recipe came out in the Sunset March 2010 magazine.  The recipe was for Stuffed Chicken with Rosemary Polenta.  Clearly this is not what my pictures look like.  First, I am not a huge fan of polenta (I'll eat it but probably won't ever buy it), second I don't like mushrooms much, and third, I usually cook with chicken tenders because it's easier to control the portions as well as other things.  I am pretty sure the recipe cooked as originally described is delicious, the picture they have makes me want to eat it.  I just tweeked it a bit.  I used frozen spinach, paired it with wild rice, left the mushrooms out, and didn't stuff the chicken.  After making it a few times, I think I found the best way to do it.  Your neighbors may stop by unexpectedly when they catch a smell of this coming from your house.


Spinach and Havarti Chicken

serves 4

Ingredients
  
2 Tbs Olive Oil
1/2 chopped Yellow Onion
1 tsp Minced Garlic
4 oz Mushrooms (yuck, not for me)
5 oz Spinach (I use chopped frozen, but fresh would work)
1 Tbs Lemon Juice
1 1/ 2-  2 lb Chicken (I would use about 8 tenders or 4 chicken breasts)
4 slices Havarti Cheese (originally calls for Italian Fontina Cheese, but I always have Havarti on hand, yay Costco)
Salt and Pepper 

Directions

Preheat oven to 400 degrees
Heat 1 Tbs of oil in large pan.
Add chopped onion, garlic, and mushrooms (if you want them).  Cook until softened and onions start to brown a bit.
Add spinach, lemon juice and a little salt and pepper.  If you use fresh spinach cook until it a little wilted, if you use frozen, just heat till warm-- not long.
Remove from pan to a small bowl and set aside.
Add another Tbs or two of olive oil to the hot pan and allow to heat up over medium high heat.
Add chicken (salt and pepper each side) and cook just until brown.
Transfer to a baking dish, layer the spinach and onions over the chicken, then top with cheese.
Bake in the oven for about 6-8ish minutes until the cheese is melted.