Colorful Chili

I love chili. It's so versatile and you can pretty much put anything in it. This is my most recent version, which I'm calling "colorful" because of all the different veggies that went into it. It also has a variety of spices for the flavor and for the health benefits (chili peppers for the capsaicin and turmeric for the anti-inflammatory properties).

Colorful Chili Recipe, serves 6

Brown the following in Dutch oven or stock pot:
1 lb ground beef or bison (preferably from a grass-fed animal)
1 onion, chopped
2 garlic cloves, minced
1 orange bell pepper, chopped
2 cups chopped kale or other sturdy green

Add and stir for a minute until fragrant:
¼ cup chili powder
1 Tbs cacao powder (or unsweetened coco powder)
1 tsp ground cumin
1 tsp paprika
1 tsp sea salt
½ tsp ground corriander
½ tsp cayenne (more or less to taste)
¼ tsp turmeric
fresh cracked pepper

Add:
1 can diced tomatoes
1 can tomato sauce
1 can drained beans of choice (I like kidneys)
2 cups water
1 Tbs blackstrap molasses

Bring to a boil then reduce heat to low, cover and simmer about an hour or until flavors are mingled to your liking.

Top with some or all:
shredded cheese
sour cream
chopped chives
more cayenne or red pepper flakes

Week 41

Cabbage Rolls from Week 9

Tuscan Cabbage and Beans (adapted from The All New Good Housekeeping Cookbook)
1 Tbs EVOO
2 small onions thinly sliced
2 garlic cloves, thinly sliced
2 lbs cabbage, cored and chopped
1 (14 oz) can diced tomatoes
1 cup water
3/4 tsp kosher or sea salt
several turns of the pepper mill
1 can (15 oz) white beans such as cannellini or great northern, rinsed and drained
1/3 cup chopped fresh parsley

Heat EVOO over med heat in 12" skillet. Add onions and cook until tender, about 5 mins. Add garlic and stir. Add cabbage, tomatoes with their juice, water, salt and pepper. Cover and cook until cabbage is tender, about 30 mins (stirring occasionally). Add white beans and most of parsley. Heat through. Transfer to serving bowls and sprinkle with remaining parsley. Can be a main dish or a side.

Buttery Goodness!

Butter Fried  Parsnips (adapted from All Recipes) to be served along side cabbage rolls (see above)

• 6 parsnips, peeled and thinly sliced lengthwise
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/2 cup butter, melted

1. In a plastic bag combine flour, salt and pepper. Dip parsnips in melted butter (in shallow bowl) and place them in the bag. Shake bag to coat parsnips with the seasoned flour.
2. Pour remaining butter into a large skillet and heat over medium-high. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until golden brown (about 20 mins) turning down heat as necessary to prevent flour coating from burning.

Sausage, White Bean and Spinach Soup (adapted from Woman's Day Magazine, Sept 2011)
1 Tbs EVOO
12 oz Italian sausage
4 cloves garlic, thinly sliced
1/2 cup dry white wine
32 oz low-sodium chicken stock
4 oz small pasta shapes (such as orzo or stars)
1 15oz can cannellini beans (or other white bean)
black pepper
10 oz fresh spinach, thick stems removed
Grated Parmesan and crushed red pepper flakes

Heat oil in large dutch oven or sauce pot over med heat. Add sausage and cook through. Transfer to plate with slotted spoon and slice 1/4" thick. Add garlic to pan and cook about a minute. Add wine and deglaze pot. Add broth and pasta and bring to boil. Reduce heat and simmer until pasta is al dente. Add beans, sausage and pepper to taste. Heat through. Remove from heat and add spinach. Serve topped with Parmesan and crushed red pepper flakes if desired.

Pork Green Chili (inspired but ultimately changed from a recipe at Denvergreenchili.com)

Sorry you mostly see chips here

2 lb pork, cut into bite-sized cubes
2-3 cloves garlic, minced
1/4 tsp pepper
1/4 cup all-purpose flour
oil for browning pork
3 cups finely diced green tomatoes
1 cup diced onion
1 cup diced green chilies (I used a combo of jalepeno, green bell pepper, and Big Jim peppers)
1 cup chicken or veggie stock
2 tsp cumin
1 tsp dried oregano
salt and pepper to taste

In med bowl, mix pork with garlic, pepper and flour so that pork is evenly coated with flour. Heat large skillet to medium-high and add oil (I used refined coconut oil). Add dredged pork and any remaining flour/salt/garlic at the bottom of the bowl. Brown evenly.

Meanwhile, place remaining ingredients in slow cooker. Stir to combine. Top with browned pork. Cover and cook on low about 8 hours or until nicely thickened and pork is tender. Serve with rice or tortillas or just eat out of a bowl with sour cream and cilantro.

Black Bean Chicken Enchiladas (from Week 20) made with leftover pulled pork instead of chicken

Week 38

Some super tasty recipes for you all this week! And warmer dishes for the changing of the seasons. The leaves are starting to turn here and it's beautiful. I hope to take a trip to the mountains this weekend to see all the fall colors. Enjoy these tastes of fall for the week :)

Yam and Black Bean Burritos, serves 6 (adapted from Woman's Day Sept 2011)

EVOO

1 med yam or sweet potato, peeled and cut into 1/2" chunks

1 small red onion, diced

kosher salt and pepper

1 15-oz can black beans, drained and rinsed

1 Tbs chopped chipotles in adobo

1 small bunch spinach, chopped

juice from half a lemon (or one lime)

6 oz pepper jack cheese, shredded

6 whole wheat tortillas

Heat oil in large cast iron skillet. Add yams, onion and salt and pepper. Cook, stirring, until yams are tender, about 10 mins. Add beans and choptles in adobo and cook for another minute. Add spinach and cook, tossing just until spinach is wilted, about a minute. Divide the yam filling mixure evenly between the tortillas and sprinkle cheese on top. Roll into enclosed burritos (so all sides are closed), and place back in skillet, seam side down, and cook until golden, turning to "toast" each side. Serve with a side green salad.

Chicken Not Pie (adapted from Prevention Magazine, an old issue that I don't have the date for since I ripped out the page and it doesn't have it on there.) This has all the flavors of chicken pot pie, but without the pie crust so it's a healthy version. Serves 4.

3 Tbs EVOO

1 small onion, chopped

1 1/2 cups chicken stock

1 cup dry white wine

1 Tbs chopped fresh tarragon (this is my new favorite herb!)

4 boneless, skinless chicken thighs

1 lb yukon gold potatoes, cut into 1" cubes

2 med carrots, sliced

1 1/4 tsp kosher salt

pepper

1/2 lb green or wax beans, trimmed and cut into 1" pieces

juice from one lemon
1 cup frozen peas
chopped fresh parsley for topping

Heat EVOO in dutch oven, add onion and cook a few mins, until beginning to soften. Add stock, wine and tarragon. Bring to a boil, add chicken, reduce heat to low, cover and simmer until chicken is cooked (about 10 mins). Remove chicken to cool. Stir in potatoes, carrots salt and pepper to taste. Simmer until potatoes are almost tender, about 20 mins. Add green beans and cook about 10 mins more, or until all veggies are tender. Shred or chop chicken and return to pot (along w/juices). Stir in lemon juice and peas. Taste and adjust seasonings. Warm through and serve topped w/chopped parsley.

Cream of Zucchini Soup (adapted from a recipe from Natural Grocers). This is another good way to use up some zucchini from the garden that seems to just keep on coming! Serves 4.

2 Tbs EVOO
1 Tbs butter
1 med onion, chopped
2 lbs zucchini, roughly chopped
1 tsp dried oregano
salt and pepper to taste
2 1/2 cups vegetable or chicken stock
4 oz crumbled blue cheese
1 cup half and half cream

Heat oil and butter in large saucepan. Add onion and cook over low heat until tender. Add zucchini, oregano, salt and pepper and cook over low heat about 10 mins, stirring. Add broth and bring to boil. Lower heat, tilt lid on pan and simmer gently about 30 mins, stirring occasionally. Stir in blue cheese until melted. Process soup in blender or with immersion blender until smooth. Return to pan and add half and half, stirring, but do not boil. Adjust seasoning to your liking and serve in heated soup bowls. You can swirl in more half and half if desired. Garnish with oregano and extra cheese if desired.

Chili based on Cooking With Michele's recipe

Pizza Night - I've decided (much to the delight of my family) that I want to do a weekly pizza night on Saturdays. I've pretty much figured out which sourdough crust recipe works best for me and then of course the toppings are limitless. The crust recipe is as follows:

1 1/2 cups sourdough starter (at 100% hydration)
1 1/2 cups unbleached bread flour
1 Tbs EVOO
1 tsp kosher salt
1 Tbs or so of water if needed

Mix all ingredients in bowl and knead until soft and very smooth. Cover and let rest about 1/2 hr. You're not really looking for a rise so much as just letting the gluten relax and the sourdough flavor to permeate a bit. Roll out to desired thickness (I prefer a pretty thin crust), top with desired toppings and bake at 450 F for about 15-20 mins. You can also pre-bake the crust first for about 10 mins and then top and bake again later.

Week 25

This week I've got a couple unconventional summer items - chili and pork soup. I know it's not really summery type food, but both used ingredients that I had on hand. I hope you can still enjoy something warm on a hot day :)

Orange Ginger Beef
1 lb beef (preferably grass-fed, I used ground beef but sliced steak is actually nicer)
1 med red onion, cut into 8 wedges
1 med orange or red bell pepper, cut into strips
1 orange, zest and juice
1 tsp minced gingerroot
1/2 tsp salt
about 6 oz sugar snap peas
1 med jicama, peeled and cut into strips
hot cooked rice or warm pitas for serving

Brown beef in skillet. When almost fully browned, add onion and bell pepper. Saute until beef is browned and onion is just sweating. Mix orange zest, juice, ginger and salt in small bowl and set aside. Spoon rice into wide bowl, top with beef mixture. Top that with a handful of jicama and a handful of snap peas. Pour sauce over. Or you can mix it all up in a bowl and spoon into pitas.

Sow Cooker Oriental Pork Soup, adapted from Betty Crocker's Slow Cooker Cookbook, serves about 4
1 lb pork, cut into cubes
2 large carrots, julienned
4 med green onions, thickly sliced
1-2 garlic cloves, minced
1/4 cup soy sauce
1 tsp minced gingerroot
1/8 tsp pepper
3 cups water
1 cup sliced mushrooms
1 cup bean sprouts
hot cooked rice for serving

Mix all ingredients except mushrooms and bean sprouts in slow cooker (4-6 qts). Cover and cook on low for about 6-7 hours, or until pork is cooked through. Stir in mushrooms, cover and cook just until heated through, about another 15 mins. Serve over hot cooked rice and top with bean sprouts.

Chimichurri Flank Steak, from Bon Appetit magazine
2 lbs flank steak
marinade:
1/2 cup red wine vinegar
1 tsp kosher salt plus more
3-4 garlic cloves, sliced
1 shallot, finely chopped
1 fresno chilie or jalepeno, finely chopped
2 cups minced fresh cilantro
1 cup minced flat leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup EVOO

Whisk all marinade ingredients together and reserve 1/2 cup for serving. Marinate flank steak in glass dish in fridge overnight. Remove meat, pat dry, and grill until desired doneness. Serve with reserved sauce over top and beet and carrot slaw, below.

Beet and Carrot Slaw
1/4 cup plain greek yogurt
1 tsp finely grated orange zest plus 3 Tbs fresh o.j.
1 Tbs fresh lemon juice
1 Tbs finely chopped fresh dill
5 2" diameter beets (preferably candy strip beets as they won't bleed into the dressing), peeled and julienned
1 med carrot, peeled and julienned
kosher salt and pepper

Whisk yogurt, orange zest, juices and dill in med bowl. Add beets and carrot and toss to combine. Season to taste w/salt and pepper.

Smoky Chili
1 lb ground beef, preferably grass-fed
1 onion, chopped
2 cloves garlic, minced
2 Tbs chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/8 to 1/4 tsp cayenne powder or to taste
1/4 tsp ground corriander
1/4 tsp ground cardamom
1/4 tsp ground turmeric
1 Tbs unsweetened cocoa powder
1 Tbs molasses
1 can beer (your choice on type)
2 cans beef broth
1 cup dried pinto beans, soaked overnight
1 cup dried kidney beans, soaked overnight
1 8-oz can tomato sauce
1 15-oz can diced tomatoes
1 Tbs balsamic vinegar

Brown beef, onions and garlic in dutch oven. Add spices and saute about 30 seconds. Add remaining ingredients except tomato sauce, diced tomatoes and balsamic vinegar. Bring to boil, reduce to simmer and cook until beans are tender, about 2 hours. Add tomatoes and vinegar at the end and heat through. Serve with your favorite chili fixins such as chopped onions, shredded cheese, sour cream and chopped fresh cilantro.

Week 5

Slow Cooker White Chicken Chili (adapted from a recipe a friend gave me - thanks, Julie!)
2 lbs boneless chicken, cut into chunks (or put it in whole and shred after cooking)
2 Tbs EVOO
1 med onion, diced
2 cloves garlic, minced
1 1/2 cups dried great northern beans, soaked overnight
1 cup frozen corn
1 4oz can green chilies, undrained
2 tsp cumin
2 tsp chili powder
1/8 tsp cayenne
3 cups chicken stock
grated cheese and chopped cilantro for serving

Place all ingredients except cheese and cilantro in slow cooker, cover and cook on high about 8 hrs. (I have to cook on high for the dried beans. If you've cooked dried beans in your cooker before on low with no problems, then you should be fine here on low). Edit - I ended up making this on a day I was home and cooked on high for about 6 hours (when the beans felt tender), and then reduced to low for another hour and a half and then added the frozen corn for the last 20 mins. Then I served w/tortillas for dipping.


Pumpkin and Sage Risotto with Pine Nut Sauce (vegetarian, 4 servings, from The Pumpkin Cookbook)
2 Tbs EVOO
1 large onion, finely chopped
1 garlic clove, minced
1-2 Tbs fresh sage
1 1/2 cups arborio rice
2 cups pumpkin flesh, diced
3 1/2 cups boiling vegetable stock
1/3 cup pine nuts
1/3 cup freshly grated parmesan cheese
4 Tbs milk
grate of fresh nutmeg (or a pinch of ground)
S&P to taste
shaved parmesan for serving

Heat oil in large pan and saute the onion, garlic and sage for about 5 mins or until golden. Add the rice and pumpkin and saute about a min longer or until rice is evenly coated. Add one cup of stock and simmer, stirring until absorbed. Continue to add the stock a cup at a time, stirring, until rice is creamy and all the liquid is absorbed (about a half hour).

Meanwhile, process the pine nuts, cheese, milk and nutmeg in a blender or food processor until smooth. Stir into the risotto, along with the final addition of stock, and simmer another 5 mins. Season to taste and serve with shaved parmesan.


Slow Cooker Bison Roast (we got some buffalo meat recently, but you can substitute grass-fed beef)
Mix up some salt, pepper and flour and dredge a 3-4 lb round roast. Sear in grapeseed oil over med heat until all sides are browned. Put roast into slow cooker and then deglaze the pan w/dark beer. Pour the pan juices into the slow cooker, along with any extra beer remaining in the bottle. If your roast is on the larger side, add a 2nd bottle of beer. Add herbs of your choice (I have some fresh thyme that I will use), whole peeled garlic cloves, chopped carrots, onion, and/or potatoes. Cover and cook on low 8-10 hours or until tender.


Sausage & Leeks and Moroccan Chicken from last week both didn't get made (we had more leftovers that I anticipated and we also had a semi-spontaneous date night) so they are on the menu again this week.