LOW CARB CHILI

Recently, someone asked me if I had any low-carb recipes to post.  I knew that within this library of cookbooks I could find something, and if all else fails, old recipes can always be changed.  I'm going to try to start posting at least one low-carb recipe a week (key word: TRY).  It wouldn't hurt us to eat a little healthier around here, so I welcome the challenge.  While I'm doing this, I'm going to look at going back to a lower fat menu as well.  Low carbs will help us lose weight, and because of my family's coronary history, it would be nice if we slowed down on clogging the ol' arteries. I'm not saying we'll change our entire diet or my entire blog, but even the occasional change will help a bit.  Hopefully this new leaf will last longer than the time I tried vegetarianism.  I think I made it 24 hours. 

I found this recipe in a Weight Watchers cookbook left over from one of my good intentions a few years ago. As usual, I made a few changes.  Some were necessary because of what I had vs. what their recipe called for, and some were just because it suited me.  And I omitted the carrots (yes, I said carrots!) from their recipe because I believe that putting carrots in chili is culinary blasphemy.  If you want the carrots, feel free to put them back in.  Just don't tell me about it.  ;)

The changes I made didn't make a huge difference in the calories/carbs/fat per serving, and I didn't worry about the fiber, protein, sodium, or cholesterol count.  One change at a time.....

LOW CARB CHILI

adapted from "The Weight Watchers Complete Cookbook & Program Basics, 1994

Serves 4

1 Tbsp + 1 tsp extra virgin olive oil

1 c onions, diced

1/4 c green bell pepper, diced

2 cloves garlic, diced

1/4 tsp jalapeno pepper, minced, no seeds

1 Tbsp chili powder

1 tsp cumin

1 tsp oregano, dried

1 tsp Goya® Adobo con pimiento

pinch of salt

black pepper to taste

2 lean cubed steaks, chopped into small chunks

1 - 14 oz. diced tomatoes

1 - 32 oz. pinto beans

1/4 c water

1/4 c cilantro, chopped

In cast iron skillet, heat oil on medium heat.  Add onions, garlic, bell pepper, and jalapeno.  Cook over medium heat, stirring occasionally about 10 minutes.  Add seasonings and cook additional 5 minutes, continuing to stir.  Add beef, breaking up with wooden spoon while stirring.  Cook until meat is browned.  Add mixture to large saucepan.  Pour in tomatoes, beans, and water.  Bring to a boil.  Lower heat and allow to simmer 30 minutes.  Stir in cilantro and serve immediately.

 Each serving:  35g Carbohydrates

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Take care of your body. It's the only place you have to live. – Jim Rohn

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SMOKED PORK RIB TIPS (COSTILLAS DE PUNTA AHUMADA)

Saturday must have been my lucky day because Jorge volunteered to cook dinner.  Yay, Jorge!  Now, he is quite capable on his own in the kitchen, but when he has his druthers, he's druther be grillin' or smokin'.  On the smoker, I mean.  Better clarify that remark.  Anyway, he should be the BBQ King of Polk County (if there was such a thing), but he never enters cook-offs, and so far, the fantasy of owning a BBQ restaurant is still a fantasy. Someday, though.....It's funny.  He loves the cookbooks for outdoor cooks almost as much as I love the ones for the kitchen, but after he reads them, he always just makes up his own recipe, and it's as good as the pros.  Really; I'm not just biased.  Well, maybe a little.  ; )

Anyway, the result was Smoked Pork Rib Tips and fries.  And it was good.....So, here for the first time ever, is the Jorge Cuevas Secret Recipe which is not so secret anymore!  : )

SMOKED PORK RIB TIPS (COSTILLAS DE PUNTA AHUMADA)

3-4 lbs. pork rib tips
1 Tbsp GOYA® Adobo con Pimiento
1 Tbsp garlic powder
1/2 tsp ground ginger
1 Tbsp chili powder
1/4 c GOYA® Mojo Criollo
1/4 c soy sauce
1/4 c BBQ sauce

Mix dry ingredients and rub into rib tips. Combine Mojo and soy sauce; pour over meat, cover and refrigerate at least one hour (overnight is fine). Cook meat on racks in smoker for approx 4 hours, or until done.

About halfway through cooking time, switch racks so that they all cook evenly. About 15 min before rib tips are finished, brush with BBQ sauce.

The Finished Product.........

I believe I'll let him cook dinner more often...

                                                                        

Looks good, right?

MUSIC TO BBQ BY

Until next time, Happy Cooking!  : )

"Never order barbeque in a place that also serves quiche."  - Lewis Grizzard

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VERY GOOD RECIPES - KINGDOM OF BARBECUE
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CARNE GUISADA IMPROVISADA (or How I Made Carne Guisada in Kentucky)

For the last few days (and for the next few days), I have been visiting my parents in Kentucky.  Jorge and I came up to celebrate my father's 70th birthday, and I stayed on for a few more days. 

My father and I at his 70th birthday party

Yesterday, my mom requested Carne Guisada, so we headed out to the store for the ingredients.  Guess what?  Kentucky (or at least our little corner of it) doesn't seem to have a lot of the ingredients I needed.  Specifically, don't bother looking for  GOYA products in western Kentucky.  Never fear; I love a challenge.  Not only is necessity the mother of invention, it's the father of improvisation.  And, if I do say so myself, it turned out rather well.  BTW, I should mention that she did have Adobo and Sazon in her cabinets, and I made the ultimate sacrifice and used the Recaito they sell in a jar.   No offense to Goya, but the stuff in the frozen department is WAAAAAY better.  But, sometimes, ya gotta do what ya gotta do.

CARNE GUISADA IMPROVISADA



2 Tbsp canola oil                                    1/2 tsp cumin
4 lb beef stew meat                                 8 oz tomato sauce
1 1/2 c flour                                               6 c beef stock
Adobo, to taste                                        3 bay leaves
2 packets Sazon                                     4 potatoes, peeled and diced
2 Tbsp olive oil                                        2 carrots, diced
2 Tbsp recaito                                         2 stalks celery, diced
10 olives, chopped

Season stew meat with Adobo and Sazon and coat with flour.Pour canola oil in cast iron Dutch oven.  While browning meat in Dutch oven, pour olive oil in stock pot.  Saute recaito in olive oil for 3 minutes, stirring frequently.  Add remaining ingredients.  Bring to a boil.  Add meat to stock pot; bring to a boil again, cover and let simmer 1 hour, stirring frequently.  Serve with white rice.

MUSIC TO COOK BY

My hometown

Until next time, Happy Cooking!  :)

“No matter where you go in Kentucky, people smile at you and wave and make you feel welcome." - Chris Vaught

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VERY GOOD RECIPES - KINGDOM OF PUERTO RICO

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SOPA DE VEGETALES Y CARNE DE RES (BEEF VEGETABLE SOUP)

Ah, Central Florida weather!  This morning when we awoke, it was freezing.  Literally.  That doesn't happen very often down here and everyone gets excited when it does.  Not only do they make the most of it during the weather report, last night they continually broke in with temperature updates.  BREAKING NEWS:  38 degrees.  Really.  We were actually enjoying it, since we knew it wouldn't last long.  The fireplace was on, I was under my KENTUCKY WILDCATS Snuggie, the cats were snuggled up on the bed....it was nice.  So, this morning, when it was still cold, I thought "Soup weather!"  I love soup.  One of these days, I'm going to make soup 365 days in a row.  No repeats.  It can be done.  So, the soup went on the stove.  And the sun came out.  And when it hit 70 degrees, I felt a little silly. But, by the time we sat down to dinner, it was cold again.  Welcome to Florida.....

SOPA DE VEGETALES Y CARNE DE RES
(BEEF VEGETABLE SOUP)



1 lb ground beef
1 lg onion, chopped
1/4 c green pepper, diced
3 cloves garlic, minced
1/2 tsp GOYA® Adobo with Pepper
1 packet GOYA® Sazon
1 tsp GOYA® Recaito
2 potatoes, peeled and diced
2 cans GOYA® Spanish style tomato sauce
2 c beef stock
1 c Coca-Cola
1 can Italian diced tomatoes
2 c frozen vegetables
dash Louisiana Original pepper sauce
1/3 c rice, uncooked
1/4 c cilantro, chopped

In your favorite cast iron skillet (that's the way I do it), brown the ground beef with the onion, green pepper, garlic, Adobo, Sazon, and Recaito. Add beef mixture to stock pot. Stir in tomato sauce,potatoes, beef stock,Coca-Cola, tomatoes, vegetables, and pepper sauce. Bring to a boil. Cover and let simmer 2 hours. Add rice and cook on low 10 minutes. Stir in cilantro before serving.

Now, I haven't been on my Coca-Cola soapbox lately, but just remember, when possible, use the Coca-Cola in the little bottles from Mexico.  They still make it with sugar instead of corn syrup.  You can buy it by the case at Sam's Club.  Trust me; I know.  

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

It is memory that enables a person to gather roses in January. -Author Unknown

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast and Le Creuset


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VERY GOOD RECIPES - KINGDOM OF PUERTO RICO 

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POLLO AJILLO - GARLIC CHICKEN (AND RETHINKING MY FOCUS)

For Christmas, Jorge bought me an excellent book titled "Will Write for Food" by Dianne Jacob. I haven't even finished the book, but I've already learned so much from her. While reading her book, I have come to realize that I may need to rethink my focus for the blog. When reviewing my stats, it looks as if I have two separate audiences; one looking for Puerto Rican/Caribbean/Latino recipes, and one looking for Southern/slow cooker recipes. While it makes perfect sense in my head to combine the two (that's the way we eat at home), I wonder if it would be better to split into two blogs. I don't usually get a lot of comments here, but I'm hoping that my readers will give me some feedback on this. Two blogs means double work, but that's really not the issue. I don't want to look as though I'm dividing my readers and I certainly don't want to alienate one group of readers in favor of the other. So, I look forward to hearing from some of you.

Now, onto cooking.....

As you may have noticed by now, we eat a lot of chicken around here. We also eat a LOT of garlic. I love garlic. I don't think it deserves the bad rap it gets so often. According to Wikipedia, garlic has been around for over 6,000 years and has a long history of being used for medicinal purposes, as well as for food. Not that this probably matters, but did you know that garlic is grown in every state except Alaska? Now, Alaska is probably a fine state, and I've always wanted to go there, but they did just lose a point in my book when I found out there's no garlic growing there. Anyway, there are just so many uses for it, that it must be a good thing. Here is a great way to combine my love for chicken and my love for garlic.....

POLLO AJILLO (GARLIC CHICKEN)

6 boneless, skinless chicken breasts
GOYA® Adobo con pimiento, to taste
1/2 c vegetable oil
10 cloves garlic, minced
2 tsp dried thyme
1/2 c cooking sherry
1 packet GOYA® chicken bouillon
1 c water

Season the chicken with Adobo, to taste. Cook the chicken in the vegetable oil over medium heat for 10 minutes. Turn the chicken, cooking 5 minutes on the second side. Remove the chicken. Add the garlic and thyme and stir for two minutes. Deglaze the pan with the cooking sherry and bring to a boil. Return the chicken to the skillet, add the water and bouillon, and lower to simmer. Cover the pan and cook for 10 minutes. Turn the chicken pieces and cook for 10 additional minutes, covered. When serving, pour garlic sauce over chicken pieces.

As always, I cooked the chicken in a cast iron skillet.  Any heavy pan  will do.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

"Cheers to a new year and another chance for us to get it right." Oprah Winfrey

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TAGS:  CHICKEN, GARLIC, PUERTO RICAN
VERY GOOD RECIPES - KINGDOM OF PUERTO RICO 

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Arroz Con Habichuelas Negras (RICE WITH BLACK BEANS)

There must be as many variations on rice as there are cooks.  It all depends on the cook, personal taste, and ingredients on hand.  We're still entertaining out-of-town guests, so it's time to start using the ol' imagination.  Tonight's variation was Arroz con Habichuelas Negras.  Very simple and very filling!

ARROZ CON HABICHUELAS NEGRAS

2 Tbsp extra virgin olive oil
1 packet GOYA® Sazon
1 packet GOYA® chicken bouillon
1 Tbsp GOYA® Adobo con pimiento
1 can GOYA® Spanish style tomato sauce
3 Tbsp GOYA® Recaito
1/4 c onion, diced
4 cloves garlic, minced
1/2 c diced ham
4 c chicken broth
4 c medium grain rice
1 can black beans, drained
4 Tbsp green olives, sliced
2 Tbsp capers
1 Tbsp cilantro, minced
Pimento strips
 

A caldero is the traditional cooking pot used for cooking rice and other foods in Puerto Rico. Basically, it's a Dutch oven. I use the smaller one when I'm doing 2 c of rice, and the medium size caldero for 4 c of rice. Heat olive oil over medium heat. Add the Adobo, Sazon, Recaito, onion, garlic, and tomato sauce . Cook for 5 minutes on medium heat, stirring often.Add the ham and stir for 1 minute. Add the chicken broth. When the broth comes to a boil, add the rice. Turn the rice down to low. When the water has evaporated until it is level with the rice, add the olives and capers, stir once, put the lid on and turn heat as low as possible. Add the beans. Let rice simmer approximately 30 minutes. Now, you don't want your rice to be too wet. This should not be a sticky rice; but, of course, you don't want it to stick and burn. The only way this will work is to LEAVE THE RICE ALONE!! This is very difficult for me. My usual approach to cooking is to hover over the stove, checking, stirring, sometimes even praying. With yellow rice, you can't do this. Well, you can pray, but you need to do it from a distance. I have learned that when I turn it down and put the lid on, it's best to just leave the room. Really. You have to do this. When rice is almost finished, add the cilantro, and stir once. Garnish with additional cilantro and pimento strips. Leave on heat for another 5 minutes.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

“An optimist stays up until midnight to see the new year in. A pessimist stays up to make sure the old year leaves.”  Bill Vaughn

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TAGS:  RICE, BEANS, PUERTO RICAN
VERY GOOD RECIPES - KINGDOM OF PUERTO RICO 

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ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Over the years that Jorge and I have been married, we have created our own holiday traditions.  Thanksgiving is the traditional turkey and dressing, sweet potatoes, etc.  Christmas is a traditional Puerto Rican menu, although I admit that from time to time I will add one of my childhood favorites to the table.  Christmas Eve this year was a simple menu:  Pernil, Arroz con Gandules, and Tostones.  Trust me; it may not seem like a lot, but we love pernil and arroz con gandules so much that we don't need any more choices.  If you are not familiar with Arroz con Gandules, it is a traditional Puerto Rican dish served on the holidays and special occasions.  It's a little more than the everyday Arroz Amarillo, and of course, muy delicioso.

ARROZ CON GANDULES

2 Tbsp extra virgin olive oil
2 tsp BADIA Amarillo food coloring
1 Tbsp GOYA® Adobo con pimiento
1 packet GOYA® Sazon
1 packet GOYA® chicken bouillon
3 Tbsp GOYA® Recaito
1/4 c onion, diced
4 cloves garlic, minced
4 c medium grain rice
4 c chicken broth
1 can GOYA® Spanish style tomato sauce
1/2 c diced ham
2 cans (15 oz.) GOYA Green Pigeon Peas (Gandules), drained
4 Tbsp Alcaparrado
1 Tbsp cilantro, minced

A caldero is the traditional cooking pot used for cooking rice and other foods in Puerto Rico. Basically, it's a Dutch oven. When I'm cooking for the holidays or a large group of people, I use the medium size caldero. If it's just us, I use the small one. Heat olive oil over medium heat. Add the Amarillo, Adobo, Sazon, Recaito, onion, garlic, tomato sauce, and ham. . Cook for 5 minutes on medium heat, stirring often.Add the ham and stir for 1 minute. Add the gandules, stirring for 2 minutes. Add the chicken broth. When the broth comes to a boil, add the rice. Turn the rice down to low. When the water has evaporated until it is level with the rice, add the alcaparrado, stir once, put the lid on and turn heat as low as possible. Let rice simmer approximately 30 minutes. Now, you don't want your rice to be too wet. This should not be a sticky rice; but, of course, you don't want it to stick and burn. The only way this will work is to LEAVE THE RICE ALONE!! This is very difficult for me. My usual approach to cooking is to hover over the stove, checking, stirring, sometimes even praying. With yellow rice, you can't do this. Well, you can pray, but you need to do it from a distance. I have learned that when I turn it down and put the lid on, it's best to just leave the room. Really. You have to do this. When rice is almost finished, add the cilantro, and stir once. Leave on heat for another 5 minutes.

I regret that I did not get a picture of the rice, but everyone was hungry and there was no chance to point and shoot without someone sticking a fork in my arm.   LOL  

MUSIC TO COOK BY

BOOK REVIEW
---------------------------------------------------------------------------------

Plain Promise by Beth Wiseman
My rating: 3 of 5 stars

Upon reading Ms. Wiseman's debut novel, Plain Perfect, I thought that here was an author with a fresh new approach to the Amish fiction genre. Unfortunately, she seems to have found one formula that worked and isn't about to stray from it. There is no reason to add a "spoiler" to this review; anyone over the age of 12 will know the ending before they finish the first two chapters. Having said that, I still, for some unknown reason, like Amish fiction well enough to keep reading her series. I just hope that at some point she will do what I expected from the beginning, and develop some new ideas. How many more "Englischers" can she imagine converting to the Amish faith? I'll stop now; I've started reading Book #4 and I must get back to it. Something interesting might happen this time......

Paperback, 352 pages

Published September 29th 2009 by Thomas Nelson (first published September 29th 2000)

ISBN

1595547207 (ISBN13: 9781595547200)

original title                Plain Promise (A Daughters of the Promise Novel)

series                         Daughters of the Promise #3

DISCLAIMER:  This book review was unsolicited and uncompensated.  The views expressed here are strictly those of the blog author.
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  Until next time, Happy Cooking!  : )

Many people look forward to the new year for a new start on old habits.  Author Unknown

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CHULETAS EMPANADAS (BREADED PORK CHOPS)

Well, it finally happened.  My love of reading has combined with my love of cooking to create a Smithsonian-size collection of cookbooks.  Our house is being overrun with cookbooks.  Not that I'm complaining.  Nothing is more fun than searching for a new recipe.  Which brings us to tonight's dinner.  We haven't been eating much Puerto Rican cuisine lately, so we were overdue.  I went through my Puerto Rican cookbooks last night until I found something that sounded good.  I had not tried this one before, but it was really good.  Unfortunately, no pictures.  Next time I try this one, I'll try to remember to take pictures and post them on here.

CHULETAS EMPANADAS (BREADED PORK CHOPS)
adapted from "Puerto Rican Cuisine in America - Nuyorican and Bodega Recipes" by Oswald Rivera


 4 pork chops
10 whole black peppercorns
 4 cloves garlic, peeled
 1 Tbsp oregano
 1 tsp salt
 1/8 tsp GOYA® Adobo con Pimiento (with Pepper)

1/2 packet GOYA® Sazón with Coriander and Annatto 

2 Tbsp Extra-Virgin Olive Oil

1 tsp white vinegar

1 egg, beaten

1 1/2 c. plain bread crumbs

Vegetable oil for frying  

In a mortar, crush peppercorns, garlic, oregano, salt, Adobo, and Sazon together.  Add olive oil and vinegar; mix.  Fill deep frying pan (I use my cast iron chicken fryer, which is a deep skillet with a lid) halfway with vegetable oil.  Heat oil to medium high heat.  Rub seasoning into each side of chop.  Dip chop into beaten egg.  Coat each side of chop thoroughly with bread crumbs.  Add to frying pan and cook until golden brown (about 4-5 minutes each side) .  

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

"You can avoid reality, but you cannot avoid the consequences of avoiding reality." - Ayn Rand 

Very Good Recipes - Kingdom of Puerto Rican Recipes

TAGS: PUERTO RICAN

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