Comfort Food: Black & White Chili

August 29, 2013 by Lee in Comfort Food, Cooking in College, Weeknight Meals

Everyone needs a quick and nutritious meal that is 30 minutes to prepare, from start to finish. I have made this for last-minute tailgating, weeknight suppers and parties. If you like spicy chili with more "heat", just increase the amount of chili powder and add a diced jalapeño. Christian, this is for you!

INGREDIENTS

1 lb [450g] ground beef or ground turkey
1 small onion, diced
1 small bell pepper, cored and diced
1 15.5 oz [439g] can black beans, rinsed and drained
1 15.5 oz [439g] can cannellini beans, rinsed and drained
30 oz. [840g] tomato sauce
4 t [20mL] chili powder
1 t [5mL] salt
1 t [5mL] ground pepper
Toppings: cheddar cheese and diced jalapeño (optional)

DIRECTIONS

Over medium heat, brown ground beef or turkey with onion and pepper in large dutch oven.
When browned, add tomato sauce and chili powder, mix well - reduce heat and simmer for 5 minutes.
Add rinsed and drained black and white beans - continue to simmer for 15 minutes.
Season to taste with salt and pepper
Serve with toppings of your choice (onions, jalapeño, cheese or crackers)

Quick Appetizer: White Cheddar Dip

May 24, 2013 by Lee in Plan for a Party, Appetizers, Comfort Food

If you're like me, you're always interested in finding an appetizer that is both quick and yes, appetizing! I'm also grateful if it only has a few ingredients that I can remember while I'm at the market on the way home! This white cheddar dip is exactly that - 5 ingredients - quick and delicious. If you have tree nut allergies, simply omit the walnuts - it will still be wonderful. The pairing of sharp white cheddar with just a bit of cayenne pepper gives it a savory kick. And, speaking of pairings, this dip is fantastic for a wine tasting - whether you're serving whites or reds -

. . . or a tailgate, . . . or a pool party, . . . or impressing your friends at a potluck -- you get the idea!

INGREDIENTS

10 oz. [300g] sharp white cheddar cheese, shredded
6-8 green onions (scallions), chopped
1/4 c [40g] walnuts, finely chopped
1/2 c [120mL] mayonnaise
1/4 teaspoon [1.25mL] ground red cayenne pepper

DIRECTIONS

Mix all ingredients together in medium bowl.
Refrigerate at least one hour to marry flavors together.
Serve with crackers, flatbread or pita chips

Comfort Food: Chipotle Chicken Corn Chowder

February 21, 2013 by Lee in Comfort Food, Weeknight Meals

If it's cold and a little dreary outside, I like to make this warming chicken corn chowder. The chipotle pepper gives it a smoky kick, and the orzo thickens it beyond soup status. Doubling the recipe easily feeds a crowd - so add a crusty baguette or two and you're ready for a weekend get-together. To keep entertaining simple, make it a day ahead - just reheat slowly and ladle into bowls(or mugs) to serve.

INGREDIENTS

1 T [15g] butter
1/2 c [75g] red pepper, diced
1 medium onion, chopped
1 10.5 oz [298g] can condensed cream of chicken soup
1 chipotle chili, diced plus 2 t [10mL] adobo sauce
32 oz [950 mL] chicken broth
16 oz [475 mL] shoepeg white corn, frozen*
2 c [450g] cooked chicken breast, cubed
1/2 c [95g] uncooked orzo
1/2 t [2.5mL] basil, dried or 1 t [5mL] fresh, chopped
1/2 t [2.5mL] thyme, dried or 1 t [5mL] fresh, chopped
1 T [12.5g] sugar
1/2 t [2.5mL] salt
1/2 t [2.5mL] pepper
1 c [240mL] milk

* NOTE: I often substitute Trader Joe's Corn and Chile Tomato-Less Salsa - if using, omit corn, sugar, salt and pepper

DIRECTIONS

Melt butter in a large Dutch oven over medium-high heat; add onion and red pepper, sauté 5 minutes or until tender.
In a small bowl, mix diced chipotle chili and 2 t adobo sauce with condensed cream of chicken soup; add to sautéed vegetables.
Add chicken broth and next 8 ingredients; simmer 20 minutes or until orzo is very tender and soup is thickening.
Stir milk into chowder, and simmer 5 minutes.

Adapted from Southern Living

Comfort Food: Greek Stew

February 18, 2013 by Lee in Comfort Food, Entrees

Comfort food in a few easy steps! This delicious stew, really low on the difficulty meter, combines beef with tomato, green beans and a healthy dose of oregano, a Greek favorite. Serving this flavorful stew over pasta really makes for a hearty dish. Or, you can omit the pasta, fill individual bread boules and host a comfort-filled dinner party!

INGREDIENTS

1/4 cup [60mL] olive oil
1 - 1 1/2 lbs. [450-680g] beef stew meat, cut in small cubes
1/4 cup [30g] flour
1 14.5 oz. [411g] can stewed or diced tomatoes, with juice
1 teaspoon salt [5mL]
2 teaspoons pepper [10mL]
1 tablespoon [15mL] dried oregano
12 oz. [340g] frozen green beans
1/2 c [120mL] water
12 oz. [340g] frozen cavatelli pasta* (optional)
1/4 cup [28g] parmesan cheese, grated (optional)
4 mini bread boules [optional]

Note: *Celetano brand cavatelli is a sturdy shell pasta perfect for serving with stew.

DIRECTIONS

Heat olive oil in stock pot.
Place stew meat in plastic bag with flour, salt and pepper and shake vigorously to coat.
Shake off excess flour and carefully place meat in hot olive oil.
Brown meat in oil, in two batches if necessary.
After all meat is browned, pour in tomatoes with juice, scraping bits from bottom of pot.
Add oregano, and if needed, additional salt and pepper to taste.
Bring temperature just to boil and then simmer on low 2 hours, or until meat is fork tender.
Add frozen beans to pot, using 1/2 c [120mL] water to cover beans.
Cook on low for 30 minutes and then serve over pasta, or in bread boules, sprinkling with grated parmesan cheese if desired.

Easy Entree: Red Pizza

January 25, 2013 by Lee in Entrees, Plan for a Party, Comfort Food, Weeknight Meals

I created this recipe after a trip to my local farmer's market. I realized that, without intending to, I'd chosen all "red" produce - juicy cherry tomatoes, red bell pepper, red onions - even some sun-dried tomatoes! Luckily, all those "red" vegetables taste even better when layered with mozzarella on a marinara sauced crust. For a spicy kick, I added the red pepper flakes. This pizza is fabulous as a quick weeknight meal, but can easily become the centerpiece of a cozy weekend party for friends. So, go to the grocery or farmer's market and stock up on "red" - oh, and maybe grab a nice bottle of it too!

INGREDIENTS

1 homemade or store-bought pizza crust
1 1/2 c [350mL] marinara sauce
1 red bell pepper, seeded and sliced into strips
1/2 c [75g] sun-dried tomatoes, diced
1/2 red onion, sliced
pinch of red pepper flakes
1/2 pint [230g] cherry or grape tomatoes, halved
1 1/2 c [168g] mozzarella cheese, shredded

DIRECTIONS

Spread marinara sauce on pizza crust, leaving 1/2 inch [13mm] border.
Sprinkle 1 c [112g] mozzarella cheese over sauce.
Layer red bell pepper strips, sun-dried tomatoes and onion over cheese.
Sprinkle with red pepper flakes.
Top pizza with cherry tomato halves and remaining 1/2 c [56g] cheese.
Bake at 400 degrees [204C] until brown on bottom and cheese is melted - about 15-20 minutes.