Comfort Food: Black & White Chili

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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! 

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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

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

 

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Comfort Food: Greek Stew

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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!  

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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

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

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Easy Entree: Red Pizza

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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! 

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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

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

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