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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CAJUN SAUSAGE AND CORN SOUP (END OF BLOGGING VACATION - WELCOME AUTUMN!)SOPA DE CHORIZO Y MAIZ

And, I'm back.  You see, several weeks ago, I decided to take a couple of days off from blogging.  From that moment on, if it wasn't one thing, it was another.  Before I knew it, it had been weeks (months, actually) since I had posted anything.  And to top it all off, I had one major case of writer's block.  Lots of great recipes, but nothing to say about them.  And if you know me, you know I'm not usually at a loss for words.  

But today, I looked out the window and thought, "Soup day!"  And my writer's block was cured.  Autumn is finally here, and that means soup weather.  And for whatever reason, soup is my favorite thing to make.  I had intended to make it really great day and use the slow cooker, but I got busy doing other things and before I knew it, there wasn't time to use the slow cooker.  So, this is a stovetop soup day.  Now, let me be perfectly honest.  When I say autumn, I mean for all you nice people north of the Mason-Dixon.  We don't have a real autumn down here in MickeyLand, but it has been overcast today and the wind is blowing, and that, my friends, is the closest we'll probably get to autumn.  Don't even get me started on the subject of winter......

So, I decided to try a new soup recipe.  I had found a great recipe for Spicy Cajun Sausage and Corn Soup at Deep South Dish, so that was the plan for the day.  After it was too late to do something else, I realized I didn't have everything, but no problem, I enjoy improvising.  The only thing is, I made so many changes that, with all due respect to Deep South Dish, this isn't the same soup at all.  Their recipe does sound good, though, and I recommend that you check it out.  I'm still going to try it one of these days.  But, here is what turned up at our table.

CAJUN SAUSAGE AND CORN SOUP
inspired by Deep South Dish



2 tablespoons of olive oil
1 lb. Nathan’s Famous Polish beef kielbasa
1 cup of chopped onion
1/4 cup chopped green bell pepper
1 clove garlic, minced
1- 14.5 oz can diced tomatoes, undrained
1- 14.5 oz can diced chili ready tomates, undrained
1/2 tomato, chopped
1/2 teaspoon of sugar
1 can sweet corn
1 can hominy
1 can red kidney beans
4 cups of beef stock
1/4 teaspoon of salt
5  - 7 turns of the pepper grinder
1/2 teaspoon of dried basil
1 tablespoon of dried parsley
1/4 McCormick Perfect Pinch Cajun seasoning
1 bay leaf
1/2 c rice

Heat the olive oil in a large stockpot over medium heat.  Chop sausage into bite-size pieces and add to pot, cooking until slightly browned.  Add onion, bell pepper, and garlic and cook until tender.  Add the tomatoes and sugar and bring to a boil.  Add the corn, hominy, beans, and beef stock, boiling for about 5 minutes.  Add the salt, pepper, basil, parsley, Cajun seasoning, and bay leaf.  Reduce heat and simmer, covered, for 45 minutes.  

Add rice and continue to simmer about 25 minutes.   Remove bay leaf before serving.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Autumn is a second spring when every leaf is a flower. - Albert Camus

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TAGS:  SOUP

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SAFFRON CHICKEN

Well, we have recovered from the flu, and the verdict is in on Casey Anthony (I'm still in shock over that one), so it's time to return to blogging.  During my most-recent "blog break", I continued to try new recipes.  Over the next few days, I hope to share some of them.  In my kitchen, a new chicken recipe is always welcome, especially if it is relatively healthy.  Besides, how often do I get the chance to cook with saffron?

SAFFRON CHICKEN

adapted from Kalyn's Kitchen

(Makes 2 servings, recipe from Massoud and The Best Recipes in the World.)

2 boneless, skinless chicken breasts

1/2 onion cut in lengthwise slivers 

1 Tbsp extra virgin olive oil

1/2 Tbsp butter 

pinch saffron (about 1/4 tsp. or less)

3/4 cup Swanson® Chicken Stock     

1 1/2 Tbsp  lemon juice 

1/4 chopped fresh cilantro

Cut chicken in 1/2 strips diagonally.  Using a frying pan which is not too large and has a tight-fitting lid, heat the olive oil and butter, then brown the chicken quickly over medium-high heat.  (Don't let it cook long enough that the outside starts to get hard.  The chicken does not need to be cooked through.) 

Remove chicken to a plate, add onion, and brown over very low heat until edges of onion pieces are turning golden, about 12-15 minutes.  Remove browned onions. Add chicken back to pan, and cover with onions.  Heat chicken stock, add saffron and stir to dissolve, then pour over chicken and onions. Simmer on very low heat with pan covered 30-45 minutes.

Add chopped cilantro and lemon juice and simmer 15 minutes more. Serve hot over rice.

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Do vegetarians eat animal crackers?  ~Author Unknown

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SUMMER VEGETABLE MEDLEY

Recently, one of my husband's friends went to a farm co-op to buy produce.  There, you buy vegetables by the case.  Since he had more than he could use, he shared with us.  It was great and I appreciated it, (who doesn't appreciate free food, especially fresh produce?), but there was so much I had to get creative to use it all before it ruined.  Every time I see food spoilage, I have a flashback to childhood:  "Starving children in __(pick your favorite Third World country) would love to have that.....".  So I cannot let food spoil with a serious guilt trip.  This side dish was the most recent result.

SUMMER VEGETABLE MEDLEY

2 crookneck squash, chopped (medium chunks)

1 bell pepper, chopped (I had an orange bell pepper, but it really doesn't matter)

1 onion, chopped

1 clove garlic, minced

LAWRY'S® Seasoned Salt  

2 Tbsp. extra-virgin olive oil

Heat oil in skillet.  Add vegetables.  Season with LAWRY'S® Seasoned Salt to taste.  Saute until vegetables are tender.

Easy, right?  That's one of the reasons I liked it.  It also tasted good and was  healthy.  Yay!

MUSIC TO COOK BY

I think I may have posted this song before, but I really like it!  Enough said....

Until next time, Happy Cooking!  : )

A friend never defends a husband who gets his wife an electric skillet for her birthday. -Erma Bombeck

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(BAKED SPAGHETTI)

It has been 20 days since my last blogpost.  Between illness, travel, and various other etc.'s, I haven't been able to find time to write.  Actually, some days I had time, but couldn't get my mind straight long enough to write.  So, today, I'm beginning this post and will do it in bits and pieces, if necessary.  

Today, I couldn't decide what to make for dinner.  I didn't want the same ol', same ol', so I started going through cookbooks looking for something different.  The result was that we had Baked Spaghetti.  I had never made it before,  but it was simple and we enjoyed it.  On some level, it reminded me of Cincinnati Chili Four-Way.  Although,  I have to admit that I have only had that at Steak 'n Shake, so I'm not really sure if that is the typical flavor.  Oh well, I like it.


So, here's my recipe for Baked Spaghetti.


BAKED SPAGHETTI
adapted from Taste of Home Ground Beef Cookbook


1 pkg. (12 oz.) spaghetti
1  lb. ground beef
1 med. orange bell pepper, chopped
1 med. onion, chopped
1 clove garlic, chopped
1 can (14-1/2 oz.) Italian diced tomatoes, undrained
1 can (8 oz.) Spanish-style tomato sauce
1 Tbsp. brown sugar
1 tsp. salt
1/2 tsp. chili powder
1/2 tsp. pepper
1/4 tsp. garlic powder
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese

Cook the spaghetti according to package directions. Meanwhile, cook beef, bell pepper, onion, and garlic over medium heat until the meat is browned; drain.  Stir in the next seven ingredients.

Drain spaghetti.  Transfer to a greased baking dish (I used olive oil cooking spray).  Add beef mixture.  Stir together.  Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.  Serves 12.

MUSIC TO COOK BY

"Eleanor Rigby" - Vince Guaraldi

Until next time, Happy Cooking!  : )

“Three things cannot be long hidden: the sun, the moon, and the truth.” - 

Hindu Prince Gautama Siddharta, the founder of Buddhism, 563-483 B.C

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SWEET AND SOUR GREEN BEANS

So, as I said in an earlier post, I have not been at my culinary best lately.  After the, I still hang my head in shame, deli pizza  we ate last week, I compounded the problem by deciding to have french fries Sunday evening.  Again with the convenience of frozen foods!  What is wrong with me?!?  But today was better.  Coca-cola BBQ Pork Chops, Asparagus Casserole, Chilled Vegetable Salad, and Blackberry Cobbler.  And I'll post those later.  Today I want to finish up with the few good moments from last week by posting Sweet and Sour Green Beans.

SWEET AND SOUR GREEN BEANS

Adapted from Deep South Dish

1 lb. fresh whole green beans, topped and tailed

1 tsp kosher salt

6 slices bacon

1 medium onion, quartered and thinly sliced

1/4 c sugar

1/4 c red wine vinegar

1 tsp yellow mustard

Dash of Worcestershire sauce

1/4 tsp dried tarragon

1 tsp chopped fresh basil

Salt and pepper to taste

Fill a large bowl with ice water.  Bring a large pot of water to a boil, and add 1 tsp salt and beans.  Boil one minute.  Drain and put beans in ice water.  Cook bacon to a crisp; crumble four slices, reserving two.  Add onion slices to bacon drippings and cook until caramelized.  Add the sugar and vinegar to the skillet; stir.  Add the rest of the ingredients.  Bring to a boil; stir.  Add the chopped bacon.  Reduce heat; add drained green beans.  Toss gently.  Transfer the beans to a serving bowl; garnish with chopped bacon.  

MUSIC TO COOK BY

Until next time, Happy Cooking!  : )

Friendship is a single soul living in two bodies - Aristotle

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