October 11th, 2007 by alice
Tags: Chili, Havana, Mooon
INGREDIENTS
- 2tablespoonsvegetable oil
- 1/2cup choppedonions
- 3garlic cloves, minced
- 1lbground pork
- 1lbground chuck
- 1 (14 1/2 ounce)canbeef broth
- 1 (28 ounce)canwhole canned tomatoes, drained
- 2tablespoonsbalsamic vinegar
- 1/3cupraisins
- 2tablespoonschili powder
- 3tablespoonsbrown sugar
- 1teaspoonground cinnamon
- 1teaspoonground cumin
- 1/2teaspoonground allspice
- 1/4teaspoonground cloves
- 1/2tablespoonsalt
- 1/4cuppimento stuffed olives, halved
- 1/4cupblanched slivered almonds
- 2cups cookedblack beans
- 2cupscooked white rice
DIRECTIONS
- Heat the vegetable oil in a Dutch oven or large pot; dump in the onion and garlic and cook until soft.
- Add the pork and beef, and cook until browned then drain off the excess fat.
- Add the beef broth and tomatoes, squashing each tomato by hand before adding it.
- Stir in the vinegar, raisins, spices, sugar and salt and bring to a boil; reduce the heat and cook 30 minutes, partially covered.
- Uncover and cook for 30 minutes more then add the olives and almonds and cook an additional 5 minutes.
- To serve, place a mound of beans and a mound of rice in each bowl. Ladle the chili on top.
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October 11th, 2007 by alice
Tags: Bean, Black, Chicken, Healthy
INGREDIENTS
- 2-4boneless skinless chicken breasts
- 2teaspoonsolive oil
- 1 (16 ounce)canblack beans, rinsed and drained
- 1 (16 ounce)cansweet corn, drained
- 1 (16 ounce)canrotel, undrained
- 2tablespoonstomato paste
- 1tablespoonground cumin
- 1teaspoonground cumin
- salt and pepper
- 1/4cup choppedfresh cilantro
DIRECTIONS
- Season chicken with salt, pepper and 1 t of cumin.
- Heat oil in a large skillet over medium-high, add chicken and cook until browned (about 5 minutes per side).
- Remove chicken from pan and set aside.
- Add black beans, corn, Rotel, tomato paste and 1 T cumin to the pan.
- Stir well, heat until bubbly then return chicken to the pan, reduce heat, cover and simmer for 10 minutes.
- Stir in cilantro and cook 2 minutes more.
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October 11th, 2007 by alice
Tags: Calzones, Spinach
INGREDIENTS
-
Dough
- 1 1/2teaspoonsyeast
- 1tablespoonhoney
- 1cupwarm water
- 1 1/2teaspoonssalt
- 2 1/2-3cupsflour
-
Filling
- 1lbricotta cheese
- 2minced garlic cloves
- 1/2cup mincedonions
- 1lbfresh spinach(10 oz pkg of frozen spinach, thawed, works fine)
- 2cups gratedmozzarella cheese
- 1/2cup gratedparmesan cheese
- 2tablespoonsbutter
- 1dashnutmeg
- salt
- pepper
DIRECTIONS
- Filling:.
- If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water.When wilted and deep green, remove to a bowl with a slotted spoon.(if using frozen - thaw and squeeze out as much moisture as you can).
- Saute onion and garlic in butter till translucent and soft.
- Combine all ingredients, mix well, salt and pepper to taste.
- Dough:.
- Soften together yeast, water and honey.
- Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
- Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
- Punch down.Divide into six sections and roll out in rounds 1/4 inch thick.
- Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
- Moisten the rim with a little water, fold the empty side over, and crimp the edges.
- Prick here and there with a fork to allow steam to escape.
- Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
- Brush each pastry with a little butter as it comes from the oven.
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October 11th, 2007 by alice
Tags: Better, Coleslaw, Dressing
INGREDIENTS
- 1/2cupmayonnaise
- 1/2cupolive oil
- 1/4cuplemon juice
- 1/2teaspoonsalt
- 1/4teaspoongarlic powder
- 1/4teaspooncelery seeds
- fresh ground black pepper
DIRECTIONS
- Whisk all ingredients together thoroughly.
- This will keep a week refridgerated in a tightly-lidded container.
- Tip — cabbage coarsely shredded with a knife or a kraut cutter doesn’t get as “weepy” and wet if the dish has to sit.
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October 11th, 2007 by alice
Tags: Dip, Spicy, Spinachrtichoke
INGREDIENTS
- 9ouncesfrozen spinach
- 12ounceswater-packed artichoke hearts
- 4ouncescream cheese
- 2ouncesgoat cheese
- 1cup gratedcolby-monterey jack cheese
- 1/2cupmilk (optional)
- 3-4garlic cloves, pressed(or finely minced)
- 1teaspoonolive oil
- 5-6dasheshot sauce
- salt & pepper
DIRECTIONS
- Thaw, drain and squeeze spinach.
- Drain and squeeze artichokes hearts.
- Saute garlic in olive oil over medium heat (could also be roasted instead).
- Combine all ingredients in a medium sauce pan over med-low heat, stirring until combined.
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