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Get warm with Chili!
February 26, 2010 by Alicia
Filed under Apartment Living, Food
We’ve all experienced some cold weather and it can be really rough on us. I’ve been trying our several things to stay warm. I bundle when I go outside, I bundle when I’m inside. My heating bill is starting to rise because of this weather. What I realized was that to stay warm you need to start from the inside. I tried this recipe for chili from Allrecipes.com and it was so great! I’m warmer in the cold weather and full!
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Ingredients
” 2 pounds lean ground beef
” 1 (46 fluid ounce) can tomato juice
” 1 (29 ounce) can tomato sauce
” 1 (15 ounce) can kidney beans, drained and rinsed
” 1 (15 ounce) can pinto beans, drained and rinsed
” 1 1/2 cups chopped onion
” 1/4 cup chopped green bell pepper
” 1/8 teaspoon ground cayenne pepper
” 1/2 teaspoon white sugar
” 1/2 teaspoon dried oregano
” 1/2 teaspoon ground black pepper
” 1 teaspoon salt
” 1 1/2 teaspoons ground cumin
” 1/4 cup chili powder
Directions
1. Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
2. In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)
A Great Super Bowl Snack for Veggie Lovers!
When the Super Bowl comes around there are always yummy meat dishes. But what about us veggie lovers? I’ve found a great dish that veggie lovers can enjoy and everyone else! You can add it to your Super Bowl Sunday menu with no worry, because it’s easy and delicious!
Veggie-Stuffed Quesadillas
2 small green and/or red sweet peppers, cut into thin strips
1 small red onion, cut into thin 1-inch-long strips
2 teaspoons olive oil or cooking oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
2 tablespoons snipped fresh parsley or cilantro
1/3 cup reduced-fat cream cheese (tub style)
5 6- to 7-inch flour tortillas
Salsa (optional)
Directions
1. In a large nonstick skillet cook sweet peppers and onion in 1 teaspoon of the oil for 3 to 5 minutes or until crisp-tender. Stir in cumin and chili powder. Cook and stir for 1 minute more. Stir in parsley. Set aside.
2. Spread cream cheese over half of 1 side of each tortilla. Top with pepper mixture. Fold tortilla in half over peppers, pressing gently.
3. Place tortillas on an ungreased large baking sheet. Brush tortillas with the remaining 1 teaspoon oil. Bake in a 425 degree F oven for 5 minutes. Cut each quesadilla into 4 wedges. Serve warm. If desired, pass the salsa. Makes 10 servings.
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Jump Start Weight Loss with 500 Calorie Dinners
Oh… I HATE DIETING!!!
I love food! I love cooking! I love wine!
Those passions combined can make for an expanding waistline.
I don’t over eat, or eat poorly… but I probably eat too much high calorie foods. Why? Because they taste sooooooo gooood!!!
There HAVE to be some recipes out there for delicious, low calorie dishes!
Well, there are… and I found a great article, complete with menu plan and recipes.
An Oldie for the New Cocktail Circuit….
… And the kitchen.
Bénédictine, which celebrates its 500th anniversary in 2010, has lived well, having evolved from a bitter medicine formulated by French monks into a fancy-schmantzy after-dinner liqueur. And now, as a rediscovered component in haute cocktails, unfolding with craft bartenders who are latching onto the liqueur in much the same way they’ve taken up Chartreuse, another herbal, monastery-derived liqueur.
But it’s not just for topping off the exquisite dining experience anymore. Many adept chef’s around the country are infusing some of their signature dishes with the rich liqueur.
Read more about the resurgence of Bénédictine here, and here’s a tasty New Year’s Day breakfast recipe to try out as well.
Cookies for Santa
Our family tradition for Christmas Eve is to bake fresh cookies for Santa. Even the older children who are “over” Santa, still want to do this.
We break out all our traditional favorites for Christmas Cookie recipes and choose one, and bake them together, and set them out on a plate for Daddy…. uh, Santa….. before nestling in for a long winter’s nap.
Here’s a great list of some best loved recipes you can choose from, to delight Santa’s tummy.
Broccoli-Cheese Soup
Broccoli-Cheese Soup, everyone’s favorite.
As a kid, my mom struggled to get me to eat vegetables. Getting me to eat broccoli was pratically impossible. Until the day that I tried Broccoli-Cheese soup. Wow! Talk about love at first slurp. Of course, what doesn’
t taste good with a bunch of cheese.
What is your favorite veggie?
For the recipe…
Pineapple Upside-Down Pumpkin Gingerbread
I’m always on the look out for recipes for an unusual holiday dessert. This one looks very interesting although I’d substitute canned pineapple rings for the fresh to save time.
Topping:
* Nonstick vegetable oil spray
* 2/3 cup (packed) golden brown sugar
* 1/2 cup (1 stick) unsalted butter
* 2 tablespoons frozen pineapple juice concentrate, thawed
* 1 teaspoon mild-flavored (light) molasses
* 1 ripe pineapple, peeled
Cake:
* 2 cups all purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1 1/4 teaspoons ground cinnamon
* 3/4 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1 cup sugar
* 2 large eggs
* 1/2 cup mild-flavored (light) molasses
* 1/2 cup canned pure pumpkin
* 1/2 cup boiling water
* Whipped cream
For topping:
Preheat oven to 350 degrees. Spray 9×9x2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
Cut off one 1/3-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
For cake:
Whisk first 6 ingredients in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.
Do you have a recipe you would like to share?
Arizona Mexican Restaurant
Although it might look a little rough on the outside, this Mexican eatery on S Lewis Avenue has some pretty good grub. The staff is pretty friendly and efficient. You can see a few reviews here. Where do you go for Mexican?
5 Dinners in 1 Brown Bag
If you are like me, then you find yourself at the grocery store several times a week just to get the ingredients for dinner that night. Kraft Foods has come up with a simple and inexpensive way to feed your family on the go and it comes complete with a one time shopping list so it eliminates stopping at the store several times a week.
Check this out and let us know if it worked for you.
Never Have Your Lunch Stolen Again
Do I even really need to write about this topic? Who hasn’t had their lunch disappear from the office fridge? These bags are cute and a lot easier (and less risky) than making laxative brownies. Although you’ll then miss out on some of the fun from www.passiveaggressivenotes.com.
