June 26th, 2008 by alice
Tags: , Beer, Chili
INGREDIENTS
-
You will need
- 3tablespoonscorn oil
- 2lbsskirt steaks, cut into 1/2-inch cubes
- 2lbspork sausage
- 10garlic cloves, minced
- 2mediumonions, roughly chopped
- 2jalapeno peppers, seeded and finely diced
- 4cupspinto beans(optional) or black turtle beans, fully cooked (optional)
- 2tablespoonsground cumin
- 1tablespoonground coriander
- 5tablespoonschili powder
- 1teaspoonchili flakes
- 1tablespoonpaprika
- 2teaspoonsoregano
- 1teaspoonsage
- 1bell pepper, diced
- 2stalkscelery, diced
- 28ouncescrushed tomatoes
- 6ouncesground dried chileor roastedchilies, finely chopped
- 2cupsbeef stock
- 1bay leaf
- 2tablespoons finecornmeal(optional) or masa harina (optional)
- 2 (12 ounce)cansbeer(or 8 kegs beer, ice cold, can’t blame a guy for trying!)
DIRECTIONS
- In a large cast iron skillet, heat the oil on medium high heat until quite hot and lightly brown the meat. Brown in three or four batches, to avoid overcrowding the skillet.
- Transfer the browned meat to a large Dutch oven or heavy casserole. Discard all but 3 tablespoons of fat from the skillet.
- Reduce the heat under the skillet to medium and add the garlic, onion and diced jalapeno pepper. Saute for 2 minutes, stirring often.
- Add the cumin, coriander, chile powder, paprika, chile flakes, oregano and sage to the skillet; stirring well to coat the onions, garlic and jalapenos with the spices. Continue cooking the spice mixture for another minute, stirring frequently to avoid scorching.
- Add the bell pepper, celery, crushed tomatoes with their juice and the canned chiles. Stir well with a wooden spoon, scraping the bottom and sides to loosen any tasty bits stuck to the skillet. Transfer contents of the skillet to the Dutch oven and place over medium high heat.
- Add the beef stock, bay leaf and beer to the dutch oven, stirring well to mix all the ingredients.
- Bring the chili to a boil. Reduce the heat to low and with the pot half covered, cook at a simmer from 1 to 2 hours, until the meat is tender.
- If you are adding beans: When the meat is tender, add the cooked beans and simmer another 20 minutes. Hot beans may also be held on the side and added by request.
- Note: If you want the chili to be a little thicker, add 2 tablespoons of the corn meal or masa harina a little at a time, stirring constantly. This will tighten the chili up some and add a subtle, earthy flavor.
- Politically incorrect, somewhat humorous safety tip: No matter how great you’ve been told you look in one, never wear a toga when working around an open flame. (Or an open toga when around a flaming worker).
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June 26th, 2008 by alice
Tags: Brownies, Free, Vegan, Wheat
INGREDIENTS
- 1 1/4cupssweet rice flour
- 1cupbrown sugar
- 1cupwhite sugar
- 1cupwater
- 1/2cupvegan butter, melted plus
- vegan butter, for greasing pans
- 1cupsemi-sweet chocolate chips
- 3/4cupcocoa powder
- 1teaspoonsalt
- 1teaspoonvanilla
- 1/2teaspoonbaking powder
DIRECTIONS
- Preheat oven to 350.
- Heat 1 cup water and 1/4 cup sweet rice flour in a saucepan until it forms a paste.Set aside to cool.
- Mix remaining cup of Sweet Rice Flour, baking powder, cocoa powder and salt.
- Stir in vanilla and melted vegan butter.
- Stir in sugar and Flour/water paste, then chocolate chips.
- Pour into greased pan and bake approx 45min*.
- My oven is from the 1940’s so it’s always an adventure when it comes to baking times.
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June 26th, 2008 by alice
Tags: , , Free, Nut, Snack
INGREDIENTS
- 1 (250 g)packagechocolate animal crackers
- 1 (225 g)packageanimal crackers
- 4cupspretzels
- 6cupsCheerios toasted oat cereal
- 2cupscurrantsor raisins
- 1cupfruit snacks, jungle or zoo animals
- 1/2cup bananadecorative candies
DIRECTIONS
- Combine into a large bowl.
- Serve or keep in an air tight container or portion into single serve ziploc bags and attach label if desired.
- Enjoy!
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June 26th, 2008 by alice
Tags: Crepes, Pucks, Wolfgang
INGREDIENTS
- 4largeeggs
- 2cupsmilk
- 2tablespoonsmilk
- 2cupsall-purpose flour, sifted
- 1tablespoonsugar
- 1/4teaspoonsalt
- 6-7tablespoonsunsalted butter, melted
- 2-3tablespoonsvegetable oil
DIRECTIONS
- In a medium bowl, whisk together eggs and 2 Celsius milk. Whisk in the flour, sugar, and salt and then 1/4 Celsius (4 tbsps.) melted butter. Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbsps. milk as necessary. To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
- Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
- Fill with anything. I love nutella!
- To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.
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June 26th, 2008 by alice
Tags: Creaspinach, Feta, Rice, Shrimp
INGREDIENTS
- 1tablespoonvegetable oil
- 1/2cupgolden raisins
- 1/2cup julienne stripsred bell peppers
- 1 (6 ounce)package freshbaby spinach leaves
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1lb mediumcooked shrimp, peeled and deveined(thawed if frozen)
- 3cupscooked rice(hot medium or long grain white rice)
- 1cup crumbledfeta cheese with dried basil and tomatoor plainfeta cheese
- toastedpine nuts(optional) or sliced almonds (optional)
DIRECTIONS
- Heat oil in large nonstick skillet over medium heat.
- Add raisins and bell pepper;
- sauté 1 minute.
- Add spinach, salt and pepper; toss until spinach is just wilted.
- Add shrimp; sauté 30 seconds.
- Add hot rice and feta cheese.
- Toss all ingredients until heated through and cheese is soft and creamy.
- Top with toasted nuts, if desired.
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