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

Entree Salad: Mixed Bean-Tomato Salad with Basil Vinaigrette

April 05, 2013 by Lee in Weeknight Meals, Vegetarian, Entree Salad

This salad blends some favorite spring and summer vegetables - green beans, waxed beans and tomatoes. The vinaigrette is simple to prepare. All these ingredients, including the basil, can be found at your favorite farmer's market, grocery, or if you have space or containers (and a thumb greener than mine), your own garden. For cookouts or patio gatherings, this is also a highly transportable salad. Sometimes I even combine the tomatoes with the vinaigrette and then just pour the vinaigrette-plumped tomatoes over the beans and toss it all together!

INGREDIENTS

½ lb [230g] fresh green beans, trimmed
½ lb [230g] fresh wax beans, trimmed
1 ½ c [225g] cherry or grape tomatoes, halved
¼ c [60mL] balsamic vinegar
3 T [45mL] extra-virgin olive oil
1 t [5mL] kosher salt
1 t [5mL] freshly ground black pepper
½ c [75g] basil leaves, coarsely chopped
½ c [75g] finely chopped red onion

DIRECTIONS

Cook green and wax beans in boiling water 5 minutes.
Drain, then rinse in cold water to stop cooking; drain again.
Combine vinegar, oil, salt, pepper, basil and red onion - set aside
In a large bowl, mix beans and tomatoes, toss gently. Cover and chill.
When ready to serve, pour vinaigrette over vegetables and toss to combine.

Adapted from Cooking Light

Easy Entree: Orzo Gumbo

March 15, 2013 by Lee in Entrees

I lived in the South long enough to know that you need a roux for real gumbo - so consider this a quick and tasty faux version - it has all the flavors of the Cajun dish, with the ease of making it stovetop or in a crockpot. To keep it a one pot meal, add the orzo at the last minute, skipping the tradition of serving it over rice.

INGREDIENTS

1/2 c [75g] bell pepper, diced
1/4 c [40g] celery, diced
2 T [30g] butter
1/2 c [75g] onion, diced
1 T [10g] garlic, minced
1 T [15mL] olive oil
1 ½ c [337.5g] smoked sausage, sliced and cooked (prefer andouille sausage)
1 c [225g] chicken, diced and cooked
1 T [15mL] dried parsley
½ t [2.5mL] cajun seasoning
29 oz. [822g] petite diced tomatoes w/juice
4 c. [950 mL] low sodium chicken broth
1 c. [240mL] water
3/4 c [100g] uncooked orzo pasta
1/2 lb. (10-15 count) [230g] peeled, deveined, medium shrimp

DIRECTIONS

In a large skillet, saute garlic, onion, bell pepper and celery in 2 T [30g} butter until soft.
Add 1 T [15mL] oil, sausage and chicken, cook all until slightly browned.
Stir in cajun seasoning and parsley.
Remove from heat and transfer mixture to crock pot or Dutch oven.
Add tomatoes & juice, chicken broth and water, heat to boiling, stirring occasionally.
Once boiling, reduce heat to low & add orzo.
Cook 2-4 hrs. on low until pasta is soft and flavors combined.
Add 1/2 lb [230g] shrimp to pot and cook shrimp until just opaque in center, stirring often, about 10 minutes.

Quick Appetizer: Mini Muffalettas

March 08, 2013 by Lee in Appetizers

I make these mini sandwiches if friends are coming over to watch a movie or the game -- the spicy flavors of New Orleans in a few bites. These deli mini's are packable appetizers too, so consider taking them to a tailgate or picnic - just wrap the sandwich in waxed paper and secure with wooden picks (olives are optional).

INGREDIENTS

12 small deli breadrolls, cut in half
1 1/2c [285g] mayonnaise
4T [60g] spicy mustard – Creole preferred
1/2 red onion, diced
12 thin cheese slices
12 thin deli turkey slices
12 Genoa salami slices
1 16 oz. [450g] jar olive bruschetta or tapenade
whole olives and bamboo deli picks (optional)

DIRECTIONS

Mix mayonnaise, onion and mustard together in small bowl. Spread mixture on one cut side of each deli roll.
Layer salami, turkey and cheese slices on top of mustard/mayo/onion mixture.
Top meat and cheese slices with 2 ½ T [30g] olive tapenade.
Place top half of deli roll on each sandwich.
Spear sandwiches with whole olive and bamboo pick.