Tuesday, December 6, 2016

Chuck Roast Crock-Pot Chili

4-9 garlic cloves, minced
1 large onion, chopped
1 bunch celery hearts, finely chopped
1 green pepper, chopped
1 red pepper, chopped
1 jalapeno pepper, seeded and diced
1 tsp salt
1 large tomato, chopped
½ cup fresh parsley, chopped
¼ cup fresh cilantro, chopped
1 cup corn
1 TBSP chili powder
2 tsp chipotle chili powder
2 tsp cumin
1 tsp oregano
¼ tsp black pepper
25 oz jar basil or garlic tomato pasta sauce (OR 15 oz tomato sauce + 7 oz tomato paste)
4 cups beef broth
shredded chuck roast

Cook a small chuck roast with 4 cups of water in a crock-pot on low for 6-8 hours the day before making chili. Use the cooking liquid for the 4 cups beef broth.

Combine all ingredients in a large crock-pot and cook on low for 4-6 hours, until heated through and bubbling. Serve with grated cheddar cheese.

Apple Baked Oatmeal

2 cups oatmeal
1 ½ tsp baking powder
¾ tsp salt
¼ cup chopped pecans
¼ cup dried cranberries
2 cups diced apples
3 eggs
2 cups milk
¼ cup brown sugar
½ tsp cinnamon

Combine oatmeal, baking powder, salt, pecans, cranberries, and apples. In a separate bowl, whisk together eggs, milk, brown sugar, and cinnamon. Pour over dry ingredients and stir well. Pour into a buttered 8x8 pan and bake at 325˚ for 1 hour, until golden brown. (Can be baked ahead and re-heated at 250˚ for 20-30 minutes.)

Taco Seasoning

(per 2 lbs hamburger)

1 ½ tsp achiote/annatto
1 ½ tsp aji amarillo
1 ½ tsp chili powder
1/8 tsp cinnamon
1 TBSP cumin
1 ½ tsp turmeric

After meat is cooked, stir in ¼ cup organic ketchup.

Simple Hummus

2 cans (or 4 cups home-cooked) garbanzo beans/chickpeas, rinsed
2-9 cloves garlic
½ cup olive oil
¼ cup lemon juice
2 tsp cumin
1 ½ tsp salt

Puree together all ingredients until smooth and creamy. Add 1-2 TBSP water as needed until hummus reaches the desired consistency. Sprinkle with paprika before serving.

Sunday, December 4, 2016

Whole-Wheat Turkey-Sausage Stuffing

8 cups whole wheat bread, cut into small cubes
½ lb turkey sausage
1 celery heart, finely chopped
3-9 garlic cloves, minced
1 large onion, finely chopped
1 1/3 cups chicken stock
1 egg, beaten
¼ cup chopped fresh flat-leaf parsley
2 tsp finely chopped fresh thyme
2 tsp finely chopped fresh sage

Spread bread cubes on baking sheets and bake at 200˚ for 10 minutes. Let cool. Cook sausage over medium-high heat, then stir in celery, garlic, and onion. Reduce heat to medium, cover, and cook 10-12 minutes, until vegetables are soft. Let cool slightly. Combine all ingredients into a large casserole dish. Cover and cook at 350˚ for 45 minutes.

Adapted from Martha S's recipe

Two-Potato Salad

3 lbs red potatoes, cut into 1 inch pieces
3 lbs sweet potatoes, peeled and cut into 1 inch pieces
6 TBSP vinegar
1 ½ cups sour cream
½ cup fresh chives, chopped
1 ½ tsp salt
½ tsp pepper

Boil potatoes until tender. Drain and place in large bowl. Drizzle with vinegar and toss to coat. Let cool to room temperature. Combine remaining ingredients and mix with cooled potatoes until coated.