Cincinnati Chili - yum. I was in college before I realized you could have a bowl of chili plain - without spaghetti!
1 lb ground beef or turkey
1 large onion chopped
3 ribs celery chopping
2 cloves garlic
1-2 T chili powder
½ t cumin
½ t cinnamon (yup, cinnamon)
1 square unsweetened Bakers Chocolate (you heard me - chocolate!)
Olive oil - just a little
Sauté the vegetables and add the spices and chocolate. Add in meat and brown completely.
Add - 1 large can tomato puree, 1 large can diced tomatoes, 1 or 2 little (drinkable) cans of tomato juice or V-8, 1 beer, 2 cans red kidney beans, undrained
Stir and cook for several hours - at least 2. Taste and adjust chili powder as needed - I always need to add more at this point. Add hot sauce at this point if desired and more liquid if it seems thick.
Cook a while longer - one hour at least.
Serve "five ways"
chili (the beans make it a "way")
spaghetti (long and thick spaghetti!)
grated cheddar
oyster crackers
shredded onion
Bread - quite a success. Made one recipe of whole wheat bread. Added home-roasted sunflower seeds, mashed flax and separated into two loaves. One loaf - savory - green olive and sun-dried tomato. The other loaf - sweet - dried cranberries & cinnamon. This was a total experiment and worked out really really well!
Meatballs. Pretty standard for me. Good to have in freezer.
Burritos. Made my own filling: chicken, corn, refried beans, enchilada sauce, rice, onion, garlic. This was kind of a clean out the cupboard & fridge dish. Made one meal and probably have enough filling left for 1 ½ more meals! Kids loved them as did Scott. I like them well enough. I was initially thinking Mexican lasagna but I might do that with the leftovers.
The kids love all this stuff. Chili, tacos or burritos, and meatballs are standard fare for us! I always have canned tomatoes, all sorts of beans, enchilada sauce and pasta sauce in the pantry.
Tuesday, October 23, 2007
Monday, September 24, 2007
Sunday Dinner (last Sunday)
Sunday Dinner
(no pictures!)
Braciole – idea by Champaign Taste
Recipe by Alton Brown – Food Network
Twists by Susan
3 cups tomato sauce
1 1/4 cups flavored croutons 1/3 cup grated Parmesan 2 eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 clove garlic 1 pound flank steak, pounded to 1/4-inch thick Olive oil, for brushing Salt and pepper Vegetable oil, for searing
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.
Twists – I used Prego sauce – no inclination to make my own! I didn’t heat the sauce first. I also used Asiago cheese. Used about 1/3 cup chopped parsley and no other herbs. I used about 3 large cloves garlic. I sprinkled with flour and salt and seared in olive oil and deglazed the pan with about ½ cup dry white wine. I did this all in a big oven proof dutch oven and roasted it in that too, covered with the lid for the pan. I roasted for about 1 ½ hours at 325 and 1 hour at 300 – turning about every ½ hour. I added some more wine and sauce about ½ way through the roasting as it seemed to be getting low and thickening up quite a bit. I served with fettuccine and more grated asiago.
This was delicious, tasty, wonderful! Scott liked it. Seth and I LOVED it and Maya merely tolerated it (as it bore no resemblance to macaroni and cheese).
Thoughts: The flank steak shrank quite a bit. If I was serving more than four, I would make two rolls. I would also use the garlic press or roast the garlic first (I just minced it this time). It was QUITE garlicky! I would also crush the croutons by hand and not use the blender at all. Just mush everything up in a bowl and go from there. Definitely use butcher’s twine. I made the roll early in the day and pan seared it about 2:30 pm. I think chilling the whole thing for a couple hours really helped it maintain its shape. This is a long fairly involved recipe. I love making this type of thing on a Sunday afternoon!
Kids’ reactions: Seth loved it! It tasted like “mushed up meatballs”. Maya tolerated it.
I will definitely be making this one again!
(no pictures!)
Braciole – idea by Champaign Taste
Recipe by Alton Brown – Food Network
Twists by Susan
3 cups tomato sauce
1 1/4 cups flavored croutons 1/3 cup grated Parmesan 2 eggs 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 teaspoon finely chopped rosemary 1 teaspoon finely chopped thyme 1 clove garlic 1 pound flank steak, pounded to 1/4-inch thick Olive oil, for brushing Salt and pepper Vegetable oil, for searing
Preheat the oven to 350 degrees F. Place the tomato sauce in a 9 by 13-inch baking dish and place in the oven to heat.
In a the bowl of a food processor mix the croutons, cheese, eggs, herbs and garlic until it forms a paste.
Brush the pounded flank steak with the olive oil and season generously with the salt and pepper. Spread the filling evenly over the meat. Roll tightly and tie with butcher's twine.
In a large saute pan heat 1 to 2 tablespoons of vegetable oil and sear all sides of the rolled meat. Remove from the pan.
Add to the hot tomato sauce, cover with a tin foil tent so that the foil is not touching the meat. Braise for 35 minutes or, up to 3 hours.
Twists – I used Prego sauce – no inclination to make my own! I didn’t heat the sauce first. I also used Asiago cheese. Used about 1/3 cup chopped parsley and no other herbs. I used about 3 large cloves garlic. I sprinkled with flour and salt and seared in olive oil and deglazed the pan with about ½ cup dry white wine. I did this all in a big oven proof dutch oven and roasted it in that too, covered with the lid for the pan. I roasted for about 1 ½ hours at 325 and 1 hour at 300 – turning about every ½ hour. I added some more wine and sauce about ½ way through the roasting as it seemed to be getting low and thickening up quite a bit. I served with fettuccine and more grated asiago.
This was delicious, tasty, wonderful! Scott liked it. Seth and I LOVED it and Maya merely tolerated it (as it bore no resemblance to macaroni and cheese).
Thoughts: The flank steak shrank quite a bit. If I was serving more than four, I would make two rolls. I would also use the garlic press or roast the garlic first (I just minced it this time). It was QUITE garlicky! I would also crush the croutons by hand and not use the blender at all. Just mush everything up in a bowl and go from there. Definitely use butcher’s twine. I made the roll early in the day and pan seared it about 2:30 pm. I think chilling the whole thing for a couple hours really helped it maintain its shape. This is a long fairly involved recipe. I love making this type of thing on a Sunday afternoon!
Kids’ reactions: Seth loved it! It tasted like “mushed up meatballs”. Maya tolerated it.
I will definitely be making this one again!
Sunday, August 19, 2007
Tuesday, August 14, 2007
For Linda
http://www.publicradio.org/columns/marketplace/thejuice/2007/08/youll_still_have_to_go_out_for.html#comments
I l*o*v*e when you hear stuff on the radio and it just makes you think of one person and one person only. This made me think of my Mommy friend - Linda. (and I don't even DRINK coffee!)
I l*o*v*e when you hear stuff on the radio and it just makes you think of one person and one person only. This made me think of my Mommy friend - Linda. (and I don't even DRINK coffee!)
Sunday, August 12, 2007
Indian Feast
I don't have time to transcribe the recipes and you probably wouldn't make them anyway! Had a huge Indian feast last night. Naan, samosas, curry chickpeas and tandoori-ish chicken & of course basmati rice. Delicious! Here are some progress pics - once we got close to dinner, everyone was too hungry for me to snap many of the finished products!
Chicken in first marinating stage.
Potatoes for samosas.
Partially completed chick pea curry.
Naan grilling.
Change in Direction & Some Gumbo
I've been very very into cooking lately, so I've decided to blog about that for a while.... I don't generally use recipes or measure unless baking. Who knows where the wind will take me next with this blog.
Here's the Gumbo I made last weekend.
Here's the Gumbo I made last weekend. Susan’s Gumbo
2 T olive oil
2 t flour
On medium low heat, cook the olive oil and flour together to make a roux. This will take 15+ minutes. Watch carefully to avoid burning and stir every couple minutes. It will turn a lovely peanuty color. Take off heat when done.
1 large onion diced
same amount of carrots diced
same amount of celery diced (I didn’t have any and so left it out this time.)
about 2/3’s the amount of green or red pepper diced
2-3 cloves garlic crushed
1 T olive oil
½ t thyme
salt
pepper
hot sauce – to taste
Saute veggies and garlic and seasonings in olive oil until sweated down and slightly brown.
2-3 cups chicken stock
½ cup dry white wine
water
1-2 boneless skinless chicken breasts or thighs
6-9" smoked turkey sausage
Add roux.
Add liquid and meats. Cook for about ½ hour until chicken is done. Remove chicken, cube and return to soup. Cook soup for 2-3 hours. Add water as needed. If it seems too thin, towards the end combine 1-2 T cornstarch with some of the broth in a small bowl and add to the end of the cooking time.
20-30 pieces of okra cut in ½" slices
Add okra IMMEDIATELY after cutting (or it will get gummy). Cook soup for an additional ½ hour or so until okra is tender.
This freezes very well. Serve with hot rice (leftover is okay). This time I made corn muffins from a Jiffy mix with some cheese added and crumbled them into the soup.
2 T olive oil
2 t flour
On medium low heat, cook the olive oil and flour together to make a roux. This will take 15+ minutes. Watch carefully to avoid burning and stir every couple minutes. It will turn a lovely peanuty color. Take off heat when done.
1 large onion diced
same amount of carrots diced
same amount of celery diced (I didn’t have any and so left it out this time.)
about 2/3’s the amount of green or red pepper diced
2-3 cloves garlic crushed
1 T olive oil
½ t thyme
salt
pepper
hot sauce – to taste
Saute veggies and garlic and seasonings in olive oil until sweated down and slightly brown.
2-3 cups chicken stock
½ cup dry white wine
water
1-2 boneless skinless chicken breasts or thighs
6-9" smoked turkey sausage
Add roux.
Add liquid and meats. Cook for about ½ hour until chicken is done. Remove chicken, cube and return to soup. Cook soup for 2-3 hours. Add water as needed. If it seems too thin, towards the end combine 1-2 T cornstarch with some of the broth in a small bowl and add to the end of the cooking time.
20-30 pieces of okra cut in ½" slices
Add okra IMMEDIATELY after cutting (or it will get gummy). Cook soup for an additional ½ hour or so until okra is tender.
This freezes very well. Serve with hot rice (leftover is okay). This time I made corn muffins from a Jiffy mix with some cheese added and crumbled them into the soup.
Monday, February 19, 2007
Hey - where ya been?
I've been missing you! More later... Things are good - new gig is good. Snowdays however, bad.... very very bad!
Tuesday, November 21, 2006
Monday, November 20, 2006
My best laid plans...
Have gone astray once again... If the weather warms up anymore I won't be able to use my table on the deck as an extension of my fridge on Thanksgiving. You know - what with the old one CATCHING FIRE and all...
Seriously - I'm so excited about Turkey Day. My boys love it - I think it is probably their second favorite holiday... Or maybe third. (Halloween and their birthdays may take the lead - but they are ALL OVER this one.)
My parents are coming! To Illinois! For a major holiday!
I get to cook. I Loves Me Some Cooking. Been planning for weeks.
Add all that to the fact that I will be unemployed for the holiday and I am like a little pig in you-know-what.
Hooray!
Gobble Gobble.
S
Seriously - I'm so excited about Turkey Day. My boys love it - I think it is probably their second favorite holiday... Or maybe third. (Halloween and their birthdays may take the lead - but they are ALL OVER this one.)
My parents are coming! To Illinois! For a major holiday!
I get to cook. I Loves Me Some Cooking. Been planning for weeks.
Add all that to the fact that I will be unemployed for the holiday and I am like a little pig in you-know-what.
Hooray!
Gobble Gobble.
S
Thursday, November 16, 2006
Tuesday, November 14, 2006
What I would rather be doing....
It is raining.
It is cold.
Maya has gymnastics.
This is likely the last time I personally get to (have to) take her.
De-light-ful.
A cold drafty gymnasium. Sitting on cold bleachers.
Then there is the little boy who obsessively throws a tennis ball up in the air and catches it. I almost had to be restrained from him once.
Then there are the multiple pop machines with which they are both obsessed. Already made sure I have my crisp dollar bills.
Then there is the freaky looking mom who I have a hard time not staring at for a solid hour. Bad Manners Much?!
Then there are the little little kids with Leappads. Nothing like dueling Disney Princess leappad books to brighten your afternoon.
Seth loves gymnastics. There is an older boy there who apparently doesn't have a gameboy and likes to watch Seth play Pokemon. Makes Seth feel like a rock star... Sometimes if he is feeling particularly benevolent, he lets him PLAY it.
What would I like to be doing? Sitting on my fanny on the couch watching me some Judge Judy and drinking cheap Pinot Grigio from the grocery store.
It is cold.
Maya has gymnastics.
This is likely the last time I personally get to (have to) take her.
De-light-ful.
A cold drafty gymnasium. Sitting on cold bleachers.
Then there is the little boy who obsessively throws a tennis ball up in the air and catches it. I almost had to be restrained from him once.
Then there are the multiple pop machines with which they are both obsessed. Already made sure I have my crisp dollar bills.
Then there is the freaky looking mom who I have a hard time not staring at for a solid hour. Bad Manners Much?!
Then there are the little little kids with Leappads. Nothing like dueling Disney Princess leappad books to brighten your afternoon.
Seth loves gymnastics. There is an older boy there who apparently doesn't have a gameboy and likes to watch Seth play Pokemon. Makes Seth feel like a rock star... Sometimes if he is feeling particularly benevolent, he lets him PLAY it.
What would I like to be doing? Sitting on my fanny on the couch watching me some Judge Judy and drinking cheap Pinot Grigio from the grocery store.
Friday, November 10, 2006
3 things
Starting the new gig the Monday after Thanksgiving. I know things happen for a reason and this just confirms it, yet again, for me.
I'm going shopping in Indy tomorrow with: Monica, Nita, Mona & Sharon. Should be a total blast. It always is! The lawyer just doesn't understand. It's fun to watch him try to puzzle it out.
My parents are coming for Thanksgiving. I'm making this salad:
Apple Raspberry Salad
Serves: 8 person(s)
Preparation Time: 10 mins
Extra Time: 2 hrs (for refrigeration)
Yield: 8 x 1/2 cup servings
Suggested apples to use include Empire, Ida Red, Jonathan, McIntosh, Red Delicious and Rome.
Ingredients:
1 package (3 oz) raspberry flavored gelatin *
1 cup boiling water
1 package (10 oz) frozen raspberries or 1 cup fresh raspberries
1 1/2 cup chopped unpeeled apples
1 cup unsweetened applesauce
1/4 cup broken pecan pieces
1/2 cup sliced celery
Directions:
In a 2-quart mixing bowl dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold.
Refrigerate about 2 hours or until mixture is set.
Other than that - the menu is all traditional - for the Holcombs... Oyster stuffing, mashed and sweets, pumpkin and pecan pie, brocolli, 7 layer salad, etc. etc. etc.
What are YOUR Thanksgiving traditional foods?
I'm going shopping in Indy tomorrow with: Monica, Nita, Mona & Sharon. Should be a total blast. It always is! The lawyer just doesn't understand. It's fun to watch him try to puzzle it out.
My parents are coming for Thanksgiving. I'm making this salad:
Apple Raspberry Salad
Serves: 8 person(s)
Preparation Time: 10 mins
Extra Time: 2 hrs (for refrigeration)
Yield: 8 x 1/2 cup servings
Suggested apples to use include Empire, Ida Red, Jonathan, McIntosh, Red Delicious and Rome.
Ingredients:
1 package (3 oz) raspberry flavored gelatin *
1 cup boiling water
1 package (10 oz) frozen raspberries or 1 cup fresh raspberries
1 1/2 cup chopped unpeeled apples
1 cup unsweetened applesauce
1/4 cup broken pecan pieces
1/2 cup sliced celery
Directions:
In a 2-quart mixing bowl dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold.
Refrigerate about 2 hours or until mixture is set.
Other than that - the menu is all traditional - for the Holcombs... Oyster stuffing, mashed and sweets, pumpkin and pecan pie, brocolli, 7 layer salad, etc. etc. etc.
What are YOUR Thanksgiving traditional foods?
Monday, November 06, 2006
Peace in my soul
Here is the quote from this week's Hobby Lobby ad:
What lies behind us and what lies before us are tiny matters compared to what lies within us.
Emerson
This is exactly the feeling I am going for today and this week. I was in such turmoil on Friday. Reacting to events instead of trusting myself to move forward. I think I am over it.
Sorry to be so cryptic - don't wanna to get dooced.
S
PS - Emerson also said "A foolish consistency is the hobgoblin of little minds" another favorite quote.
PPS - Hobby Lobby rocks.
What lies behind us and what lies before us are tiny matters compared to what lies within us.
Emerson
This is exactly the feeling I am going for today and this week. I was in such turmoil on Friday. Reacting to events instead of trusting myself to move forward. I think I am over it.
Sorry to be so cryptic - don't wanna to get dooced.
S
PS - Emerson also said "A foolish consistency is the hobgoblin of little minds" another favorite quote.
PPS - Hobby Lobby rocks.
Friday, November 03, 2006
Sneaky and underhanded is no way to go through life...
grrrrr...
neither is stupid AND a bitch.
'nuff said - at least here on the internet.
S
neither is stupid AND a bitch.
'nuff said - at least here on the internet.
S
Wednesday, November 01, 2006
This'll cure what ails ya'!
Susan's Minestrone
Easy and freezes well. Add some Italian sausage or chicken if you like meat. I don't measure. sorry!
Carrots – 2-3 large
Onion – 1 large
Celery – as much as you have carrots
Olive Oil (2 T??)
Garlic – 2-3 cloves
Italian seasoning (1 T??)
Chop the veggies. Brown in oil. Add in the garlic last so it doesn’t burn. Saute until onions are cooked through.
Add: (without draining)
2-3 cans crushed tomatoes (or whole tomatoes crushed up, or diced. Whatever you have on hand will work)
1-2 cans white beans (navy or canellini)
2 cans chicken stock
Rinse the tomato cans with water or wine to add more liquid and get all the tomato bits into the soup. Add more water or chicken stock if soup seems too thick. Bring to a boil then reduce to a simmer and cook for at least 1 hour. At the end of the cooking process add:
1 block frozen chopped spinach. Still frozen is fine.
Serve with cooked pasta (if you want) and (absolutely) parmesan cheese!
Easy and freezes well. Add some Italian sausage or chicken if you like meat. I don't measure. sorry!
Carrots – 2-3 large
Onion – 1 large
Celery – as much as you have carrots
Olive Oil (2 T??)
Garlic – 2-3 cloves
Italian seasoning (1 T??)
Chop the veggies. Brown in oil. Add in the garlic last so it doesn’t burn. Saute until onions are cooked through.
Add: (without draining)
2-3 cans crushed tomatoes (or whole tomatoes crushed up, or diced. Whatever you have on hand will work)
1-2 cans white beans (navy or canellini)
2 cans chicken stock
Rinse the tomato cans with water or wine to add more liquid and get all the tomato bits into the soup. Add more water or chicken stock if soup seems too thick. Bring to a boil then reduce to a simmer and cook for at least 1 hour. At the end of the cooking process add:
1 block frozen chopped spinach. Still frozen is fine.
Serve with cooked pasta (if you want) and (absolutely) parmesan cheese!
Monday, October 30, 2006
Life is fast and furious
Things are nutty lately.
Went to California... (F*A*B*U*L*O*U*S)
Came back sorta sick (stinkin' airplanes).
Busy busy busy week in the life of a mom last week.
I got sick for real Thursday
Maya spent a day puking Friday (as only Maya can)
Halloween party Saturday.
Suit shopping and general mommy-ness Sunday.
GLAD to be able to sit down today!
More nuttiness to follow this week. Stay posted for details.
wish this was more funny or interesting... Unfortunately - it's just my life!
Went to California... (F*A*B*U*L*O*U*S)
Came back sorta sick (stinkin' airplanes).
Busy busy busy week in the life of a mom last week.
I got sick for real Thursday
Maya spent a day puking Friday (as only Maya can)
Halloween party Saturday.
Suit shopping and general mommy-ness Sunday.
GLAD to be able to sit down today!
More nuttiness to follow this week. Stay posted for details.
wish this was more funny or interesting... Unfortunately - it's just my life!
Friday, October 13, 2006
Californ I A
I'm off on Sunday for Palm Springs. Oh my...
Will be interesting there and in Illinois to see how the beasts and the lawyer do without me...
Back on Wednesday late.
Will be interesting there and in Illinois to see how the beasts and the lawyer do without me...
Back on Wednesday late.
Tuesday, October 10, 2006
Another List
Things I love (in no particular order)
The Weather Channel
WXRT Radio Chicago streaming
Making cards with Maya
Watching Jon Stewart with Scott
Vince Vaughn
Andy Garcia (for totally different reasons)
Lame Disney Halloween movies
Pictures of my friends' kids
Kettle Korn
Hearing Seth & Maya do the "twenty-five" scene from Spongebob and cracking themselves up
Snuggling
Lighting Hannukah candles and listening to the kids sing the prayer
What do you love?
The Weather Channel
WXRT Radio Chicago streaming
Making cards with Maya
Watching Jon Stewart with Scott
Vince Vaughn
Andy Garcia (for totally different reasons)
Lame Disney Halloween movies
Pictures of my friends' kids
Kettle Korn
Hearing Seth & Maya do the "twenty-five" scene from Spongebob and cracking themselves up
Snuggling
Lighting Hannukah candles and listening to the kids sing the prayer
What do you love?
Thursday, October 05, 2006
Micro....
Microdermabrasion
Microphone
Microplane
Microcephalus
Micronesia
Microscope
Microprocessor
Micromini
Microbiology
Microeconomics
Microphone
Microplane
Microcephalus
Micronesia
Microscope
Microprocessor
Micromini
Microbiology
Microeconomics
Wednesday, October 04, 2006
Kathy's thoughts on friends...
um. Sorry Kath - this was too funny not to share.
"I am glad that I still meet the criteria to be your friend and share similar 'issues' even if we never actually talk and I live in a 3rd world country. I totally agree with your criteria, but beg to differ with the happy hour hour. Down here in Mex-eee-coh, any time after noon is acceptable for starting happy hour, and there is not specific end time required. And, PAH-Lease, if you want to bi*ch about not fitting in with the women who live near you, you have hit the jack pot with me. Try to be an over-5-foot-tall blond person with an actual education and job who does not paint her fingernails with pictures of little flowers or believe that a child's diet should be made up in equal parts by candy, pop, cheese, and chili powder and live in MY neighborhood. Oh, yeah, I totally blend in..."
"I am glad that I still meet the criteria to be your friend and share similar 'issues' even if we never actually talk and I live in a 3rd world country. I totally agree with your criteria, but beg to differ with the happy hour hour. Down here in Mex-eee-coh, any time after noon is acceptable for starting happy hour, and there is not specific end time required. And, PAH-Lease, if you want to bi*ch about not fitting in with the women who live near you, you have hit the jack pot with me. Try to be an over-5-foot-tall blond person with an actual education and job who does not paint her fingernails with pictures of little flowers or believe that a child's diet should be made up in equal parts by candy, pop, cheese, and chili powder and live in MY neighborhood. Oh, yeah, I totally blend in..."
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