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Sunday, October 25, 2015

Mexicali

Ingredients

  • Servings: 8
  • 4 skinless, boneless chicken breasts
  • 12 (6 inch) corn tortillas
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 onion, chopped
  • 4 ounces chopped green chile peppers
  • 1 (15 ounce) can chili with beans
  • 8 ounces shredded cheddar cheese
  • 1/2 cup chicken broth

Recipe

  • place chicken in greased 9 x 13 inch baking dish. cut tortillas into small strips, and lay them over the chicken.
  • mix together the soups, broth, onion, green chilies, and chili with beans. pour mixture over chicken and tortilla strips. top with shredded cheese. cover.
  • bake at 350 degrees f (175 degrees c) for 15 minutes. uncover, and bake 30 minutes more.

Saturday, October 24, 2015

Tex Mex Dip

Ingredients

  • Servings: 12
  • 1 pound ground beef
  • 1 teaspoon chili powder
  • 1 (16 ounce) can vegetarian refried beans
  • 1 yellow onion, chopped
  • 2 (4 ounce) cans chopped green chile peppers, drained
  • 1 (16 ounce) jar picante sauce
  • 1/2 pound muenster cheese, cubed
  • 1/2 pound monterey jack cheese, cubed
  • 1 (16 ounce) container sour cream

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • place ground beef in a large, deep skillet. cook over medium high heat until evenly brown. drain well, stir in chili powder and continue cooking 5 minutes.
  • in a 8x8 inch baking dish, spread the refried beans. layer beans with ground beef and chili powder mixture. top with layers of onion, green chile peppers, picante sauce, muenster cheese and monterey jack cheese.
  • bake in the preheated oven 35 to 45 minutes, until cheese is melted and lightly browned. top with sour cream before serving.

pretty easy chili

Ingredients

  • Servings: 4
  • 1 pound ground beef
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 2 (15 ounce) cans pinto beans, drained
  • 1 (28 ounce) can whole peeled tomatoes, broken apart by hand
  • 1 (15 ounce) can tomato sauce
  • 1 (10.75 ounce) can tomato soup (optional)
  • 2 tablespoons chili powder
  • 2 tablespoons white sugar
  • 2 tablespoons italian seasoning
  • 2 teaspoons garlic salt
  • 1 pinch cracked black pepper to taste
  • 4 fluid ounces

Recipe

    Preparation Time: 15 mins Cook Time: 6 hrs 5 mins

    Ready Time: 6 hrs 20 mins

  • heat a large skillet over medium-high heat. cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. transfer beef mixture to a slow cooker.
  • stir pinto beans, tomatoes, tomato sauce, and tomato soup into beef mixture.
  • mix chili powder, sugar, italian seasoning, garlic salt, and pepper together in a bowl; stir into beef mixture. add .
  • cook on low, 6 to 8 hours.

lentil burgers

Ingredients

  • Servings: 4
  • 2 1/2 cups cooked lentils
  • 1 small onion, diced
  • 1 egg, beaten
  • 1/4 cup diced bell pepper
  • 1/8 cup italian-seasoned bread crumbs
  • 1/3 cup shredded mozzarella cheese
  • 1 teaspoon olive oil-packed minced garlic
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1/4 cup cornmeal, or as needed
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 30 mins

  • pulse lentils in a food processor until coarsely ground; transfer to a large mixing bowl.
  • mix onion, egg, bell pepper, and bread crumbs with the lentils; add mozzarella cheese, garlic, salt, and pepper to the lentils and mix.
  • divide the mixture into four equally sized portions, roll into balls, and flatten into patties.
  • spread cornmeal into a wide, shallow bowl. dredge patties in cornmeal to coat.
  • heat olive oil in a wide skillet over medium-high heat. cook patties in skillet until browned, about 5 minutes per side.

Hearty Chili From Red Gold®

Ingredients

  • Servings: 8
  • 1 pound ground round
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • salt and black pepper to taste
  • 2 tablespoons chili powder
  • 1 tablespoon cocoa powder
  • 1 (15 ounce) can chili hot beans in chili gravy
  • 1 (14.5 ounce) can red gold® diced tomatoes chili ready
  • 1 (14.5 ounce) can red gold® petite diced tomatoes & green chilies
  • 1 (14.5 ounce) can red gold® diced tomatoes
  • 1 (15 ounce) can red gold® crushed tomatoes

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins

  • brown ground beef, onion and green bell pepper in a large skillet. transfer to colander and rinse with hot water to remove fat. transfer meat mixture to large kettle and add salt, pepper, chili powder and cocoa; mix well.
  • add beans, diced tomatoes and crushed tomatoes. bring to a boil; reduce heat to simmer and cook for 20 to 25 minutes.
  • garnish with shredded cheese.

Thursday, October 22, 2015

ham, parsnip, and kale soup

Ingredients

  • Servings: 8
  • 1 (48 fluid ounce) can chicken broth
  • 2 (15 ounce) cans white kidney beans
  • 1 pound parsnips, diced
  • 2 cups coarsely chopped portobello mushrooms
  • 1 yellow onion, chopped
  • 1 cup diced ham, fat removed, or more to taste
  • 1 cup sliced carrots
  • 1/2 cup diced celery
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 dash sriracha hot sauce
  • 2 bay leaves
  • 1 cup chopped kale, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • combine chicken broth, kidney beans, parsnips, portobello mushrooms, onion, ham, carrots, celery, garlic, thyme, oregano, sriracha sauce, and bay leaves in a 6-quart pot; bring to boil. reduce heat to medium-low and simmer for 45 minutes. add kale and simmer until tender, about 15 minutes.

vegetarian bacon chili

Ingredients

  • Servings: 10
  • 2 (15 ounce) cans red kidney beans with liquid
  • 1 (28 ounce) can crushed tomatoes
  • 1 (28 ounce) can diced tomatoes
  • 1 (12 ounce) package vegetarian ground beef crumbles
  • 4 cloves elephant garlic, crushed
  • 6 2/3 tablespoons vegetarian bacon bits
  • 1/2 large white onion, chopped
  • 1 lime, peeled
  • 1 serrano pepper, seeded and thinly sliced
  • 5 teaspoons chili powder, or to taste
  • 2 teaspoons cayenne pepper, or to taste
  • 2 teaspoons ground cinnamon, or to taste
  • 2 teaspoons dried oregano, or to taste
  • 1 teaspoon curry powder, or to taste
  • 1 teaspoon salt

Recipe

    Preparation Time: 25 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 25 mins

  • pour kidney beans with liquid, crushed tomatoes, diced tomatoes, vegetarian beef crumbles, and garlic into a slow cooker.
  • grind vegetarian bacon bits into a fine powder using a mortar and pestle or food processor.
  • blend onion, lime, and serrano pepper together in a blender until a paste forms. stir paste and ground bacon bits into kidney bean mixture.
  • cook on low until heated through, about 1 hour. add chili powder, cayenne pepper, cinnamon, oregano, curry powder, and salt. cook on low for 4 hours.

Wednesday, October 21, 2015

Baked Corn Beef Hash

Ingredients

  • Servings: 1
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 1 (14 ounce) can baked beans
  • 1 (12 ounce) can corned beef, chopped
  • 2 tablespoons tomato puree
  • 1 dash worcestershire sauce
  • 2 cups mashed potatoes
  • 1 cup shredded extra-sharp cheddar cheese

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • heat the vegetable oil in a skillet over medium heat. add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. meanwhile, spread the baked beans in a casserole dish. toss the corned beef with the tomato puree and worcestershire sauce in a bowl and sprinkle over the beans. spread the onions overtop, followed by the mashed potatoes. finally, sprinkle with the shredded cheddar cheese.
  • bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

Tuesday, October 20, 2015

pacific cuban black beans and rice

Ingredients

  • Servings: 6
  • 4 cups water
  • 2 cups rice
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 2 carrots, peeled and chopped
  • 2 ribs celery, chopped
  • 1 tablespoon minced garlic
  • 2 (15 ounce) cans black beans
  • 2 smoked spanish chorizo sausage links, coarsely chopped
  • 1 cup chicken stock
  • 1 (8 ounce) jar picante sauce
  • 2 bay leaves
  • 2 teaspoons smoked paprika
  • 1 teaspoon red vinegar, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon white sugar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1 pinch red pepper flakes (optional)

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 35 mins

  • bring water and rice to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • heat olive oil in a stockpot over medium-high heat; saute onion, bell pepper, carrots, celery, and garlic in hot oil until tender, about 5 minutes.
  • mix black beans with liquid, chorizo, chicken stock, picante sauce, bay leaves, paprika, red vinegar, cumin, sugar, salt, black pepper, and red pepper flakes together in the pot with the onion mixture; bring to a boil, reduce heat to medium-low, place a cover on the pot, and simmer until the beans have softened, about 30 minutes.
  • remove lid from pot and continue cooking until the mixture reaches your desired consistency, at least 20 minutes more. remove bay leaves and adjust seasoning to your preferences. serve over rice.

Polish Bouja Soup

Ingredients

  • Servings: 25
  • 1 (2 to 3 pound) whole chicken -- skin removed, deboned, and diced
  • 2 pounds boneless lamb loin, cubed
  • 3 pounds cubed beef stew meat
  • 4 tablespoons vegetable oil
  • 1 pound chopped onions
  • 1 green bell pepper, diced
  • 1 bunch celery, diced
  • 1 large rutabaga, diced
  • 3 pounds carrots, diced
  • 2 pounds diced cabbage
  • 2 pounds chopped fresh green beans
  • 5 pounds potatoes - peeled and cubed
  • 1 pound frozen green peas
  • 2 (15.25 ounce) cans whole kernel corn
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • salt to taste
  • ground black pepper to taste

Recipe

    Preparation Time: 40 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 40 mins

  • in a large stock pot over medium heat, cook chicken, lamb, and beef in oil, until brown. drain well.
  • stir in onion, bell pepper, celery, rutabaga, carrots, cabbage, green beans, potatoes, corn, tomatoes, salt and pepper and simmer over medium-low heat all day long, adding water as needed, until thickened.

california tacos

Ingredients

  • Servings: 4
  • 3 tomatoes, seeded and chopped
  • 2 avocados, chopped
  • 1 small onion, chopped
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • 2 tablespoons vegetable oil
  • 8 corn tortillas
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 cup cooked white rice
  • 2 tablespoons chopped fresh cilantro
  • 1 dash green pepper sauce (such as tabasco®), or to taste (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • mix tomatoes, avocados, onion, 1/4 cup cilantro, and garlic together in a bowl. drizzle lime juice over tomato mixture; toss to coat.
  • heat vegetable oil in a skillet over medium heat. arrange tortillas, 2 at a time, in hot oil; cook until crisp, about 1 minute per side. remove tortillas using tongs and repeat with remaining tortillas.
  • spoon 2 tablespoons black beans and 2 tablespoons cooked rice each crisp tortilla; top with tomato mixture. garnish tacos using remaining 2 tablespoons cilantro and green pepper sauce.

Monday, October 19, 2015

pepper pot soup ii

Ingredients

  • Servings: 6
  • 1 1/2 pounds round steak, cubed
  • 1 cup red
  • 1 1/2 cups water
  • 6 ounces spaghetti
  • 2 (14.5 ounce) cans stewed tomatoes
  • 1 onion, thinly sliced
  • 1 pinch white sugar
  • 1 (15 ounce) can kidney beans
  • 1 (10 ounce) package succotash
  • 1 green bell pepper, chopped
  • salt and pepper to taste

Recipe

  • add cubed steak, red , and water to a large soup pot. simmer, covered, over medium low heat for 1 hour.
  • meanwhile, cook pasta in a large pot of boiling water for 5 minutes. the pasta should be only partially cooked. drain.
  • add pasta, tomatoes, onion, and sugar to meat. simmer for 30 minutes.
  • stir beans, succotash, and green pepper into soup. season with salt and pepper to taste. simmer over low heat until soup is hot and vegetables are tender.

Sunday, October 18, 2015

Easy Cheesy Bean Dip

Ingredients

  • Servings: 8
  • 1 (11.5 ounce) can condensed bean with bacon soup
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 tablespoon minced onion
  • 1 tablespoon taco seasoning mix

Recipe

    Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins

  • stir soup, sour cream, cheddar cheese, onion, and taco seasoning together in a microwave-safe bowl. microwave on high until hot, 3 to 5 minutes. stir and microwave again until cheese melts and mixture is bubbling, 3 to 5 minutes more.

Saturday, October 17, 2015

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Chili Joe's For Kids

Ingredients

  • Servings: 5
  • 2 tablespoons olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1 1/2 pounds ground beef
  • 1 tablespoon chili powder
  • 1 (12 ounce) bottle tomato-based chili sauce
  • 1 1/2 cups water
  • 1 (15 ounce) can kidney beans

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • in a large skillet over medium heat, cook onion and bell pepper in olive oil until soft. stir in beef and cook until brown. sprinkle chili powder over mixture and pour in chili sauce. fill empty bottle with water and shake to remove remaining sauce. pour remaining sauce and water into pan. stir in beans and simmer 15 minutes before serving.

Friday, October 16, 2015

Five Can Soup

Ingredients

  • Servings: 8
  • 1 (15 ounce) can prepared chili with beans (such as hormel®)
  • 1 (14 ounce) can whole kernel corn
  • 1 (10.75 ounce) can vegetable beef soup (such as campbell's®)
  • 1 (10.75 ounce) can tomato soup (such as campbell's®)
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)

Recipe

    Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins

  • stir chili, corn, vegetable beef soup, tomato soup, and diced tomatoes with green chile peppers together in a saucepan over medium-high heat; cook until hot, 5 to 10 minutes.

Thursday, October 15, 2015

steak and lima rice

Ingredients

  • Servings: 6
  • 2 tablespoons vegetable oil, divided
  • 1 (10 ounce) package frozen baby lima beans, thawed
  • 2 (15 ounce) cans tomato sauce
  • 1 cup boiling water
  • 1/3 cup white sugar
  • 2 pounds beef top round steaks, 3/4 inch thick
  • 1/4 cup all-purpose flour
  • salt and pepper to taste
  • 2 cups uncooked long grain rice
  • 4 cups water

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • heat 1 tablespoon of oil in a large saucepan over medium heat. add the lima beans, and cook until wrinkled, about 10 minutes. pour tomato sauce over the beans and stir in 2 cups of water and sugar. cover and simmer over low heat for 45 minutes.
  • heat the remaining tablespoon of oil in a large skillet over medium-high heat. brown steaks on each side, then pour in just enough water to cover. place a lid on the pan and simmer for 35 to 40 minutes over medium-low heat. spoon some of the liquid into a cup or small bowl and mix with flour until smooth. return to the pan and simmer until gravy has thickened. season with salt and pepper to taste.
  • combine the rice and 4 cups water in a saucepan. bring to a boil, then reduce heat to low. cover and cook for 20 minutes, or until rice is tender.
  • to serve, spoon rice plates. top with steak and gravy then top with lima bean sauce.

takeout burritos

Ingredients

  • Servings: 8
  • 1/2 cup uncooked regular white rice
  • juice of 1 medium lime
  • 1/3 cup chopped fresh cilantro leaves
  • 2 cups shredded deli rotisserie chicken
  • 1 (8 ounce) package old el paso® seasoned black beans
  • 1 (11 ounce) package old el paso® flour tortillas for burritos
  • 1 cup pico de gallo salsa
  • 1 cup shredded romaine lettuce (optional)
  • 1/2 cup mexican sour cream or sour cream

Recipe

    Preparation Time: 30 mins Ready Time: 30 mins

  • cook rice as directed on package. stir in lime juice, cilantro and chicken, fluffing with fork. meanwhile, heat beans as directed on package.
  • wrap tortillas between two paper towels. microwave on high 30 seconds. place 1 tortilla on work surface. place 1/4 cup chicken mixture on middle of tortilla. top with beans, salsa and lettuce. add sour cream on top.
  • fold edge of tortilla closest to you toward middle of mixture, repeat with edge farthest away. starting with right side, begin to fold tortilla up slowly, ensuring that folded sides remain intact. continue until burrito is completely enclosed. cut in half before serving, wrapping in foil if desired.

Wednesday, October 14, 2015

Hearty Chicken Tortilla Soup With Beans

Ingredients

  • Servings: 8
  • 4 cups water
  • 2 teaspoons salt
  • 3 bone-in skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1 small onion, minced
  • 1 green bell pepper, minced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (14.5 ounce) can great northern beans, rinsed and drained
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (4 ounce) can chopped green chile peppers
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • salt to taste
  • 1 cup frozen corn

Recipe

    Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins

  • bring water and 2 teaspoons salt to a boil in a large dutch oven or heavy-bottom stockpot; and chicken, cover dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. an instant-read thermometer inserted near the bone should read 165 degrees f (74 degrees c). transfer chicken to a plate to cool and pour water from dutch oven into a bowl for later use.
  • heat olive oil in the dutch oven over medium heat. cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
  • mix chicken broth, black beans, great northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover dutch oven, and simmer until soup flavors blend, about 20 minutes.
  • remove bone from chicken and discard. shred chicken meat into small pieces using your hands or a fork. add chicken and corn to soup; cover dutch oven and cook until corn is warmed, about 5 minutes.

slow cooker red beans and rice soup

Ingredients

  • Servings: 8
  • 4 1/2 cups water
  • 14 ounces smoked sausage (such as healthy choice®), quartered lengthwise and cut into 1/4-inch pieces
  • 1 (15 ounce) can kidney beans, drained
  • 1 red onion, chopped
  • 2 ribs celery, chopped
  • 2 cubes chicken bouillon (such as knorr®)
  • 1 teaspoon seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 cup long-grain rice

Recipe

    Preparation Time: 10 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 10 mins

  • combine water, sausage, kidney beans, onion, celery, chicken bouillon, seasoning, garlic salt, and thyme in a slow cooker.
  • cook on high for 4 hours. add rice and cook until rice is tender, about 1 hour more.

Tuesday, October 13, 2015

hand-cut beef chili and beans

Ingredients

  • Servings: 18
  • 2 tablespoons olive oil, or to taste
  • 2 pounds beef stew meat, trimmed and cut into bite-size pieces
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1/4 cup red
  • 1 (28 ounce) can tomato sauce
  • 1 (16 ounce) can red chili beans in sauce
  • 1 (15.5 ounce) can small white beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 25 mins Cook Time: 2 hrs 15 mins

    Ready Time: 2 hrs 40 mins

  • heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. remove browned beef with a slotted spoon to a bowl between batches.
  • pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
  • pour red into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook until the reduces slightly in volume, about 5 minutes.
  • pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. bring the mixture to a simmer and reduce heat to medium-low. stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. cook until the beef is very tender, 2 to 3 hours.

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Sunday, October 11, 2015

ohio meat pie

Ingredients

  • Servings: 6
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 pounds ground beef
  • 12 ounces carrots, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 pound zucchini, diced
  • 1/3 cup raisins
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups whole kernel corn
  • 1 3/4 cups baked beans
  • 6 tablespoons butter
  • 3/4 cup all-purpose flour
  • 3 3/4 cups milk
  • 1 cup grated cheddar cheese
  • 4 egg yolks

Recipe

  • preheat the oven to 350 degrees f (175 degrees c).
  • heat the oil in a large pot or dutch oven over medium-high heat. add the onions and garlic; cook and stir until tender. crumble in the ground beef, and cook until evenly browned. drain off grease, and reduce the heat to medium-low.
  • add the carrots, bell pepper, zucchini, and raisins, and season with salt and pepper. simmer, stirring occasionally, until tender, about 10 minutes. stir in the beans and corn, remove from the heat, and pour into a casserole dish. set aside.
  • melt the butter in a saucepan over medium heat. whisk in the flour using a fork until smooth. cook for a few minutes, then gradually whisk in the milk and egg yolks so that no lumps form. bring to a gentle simmer, then stir in the cheese, and remove from the heat. pour over the meat and vegetables in the casserole dish.
  • bake for 25 minutes in the preheated oven, until the sauce is thick and bubbly, and everything is heated through.

Super Filling Cannellini Bean And Escarole Dish

Ingredients

  • Servings: 4
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, crushed
  • 1 (15 ounce) can cannellini beans with liquid
  • 2 (14.5 ounce) cans diced tomatoes, drained
  • 1 cup shredded carrots
  • 3/4 pound cooked, shredded chicken
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 4 cups chopped escarole
  • 1/2 cup shredded pecorino-romano cheese, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins

  • heat olive oil in a large saucepan over medium heat, and cook and stir onion and garlic until the garlic turns golden brown and smells toasty, about 6 minutes. do not let garlic burn. pour in the cannellini beans, diced tomatoes, and carrots, cover, and bring to a boil. reduce heat to a simmer, uncover the pot, and allow the mixture to simmer until slightly thickened, 5 to 8 more minutes.
  • stir in the chicken and spinach, bring the mixture back to a boil, and mix in the escarole. simmer until almost all the liquid is gone, about 10 minutes; turn off the heat, sprinkle with cheese, and cover; allow to stand for another 5 to 10 minutes to melt cheese.

Saturday, October 10, 2015

hand-cut beef chili and beans

Ingredients

  • Servings: 18
  • 2 tablespoons olive oil, or to taste
  • 2 pounds beef stew meat, trimmed and cut into bite-size pieces
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1/4 cup red
  • 1 (28 ounce) can tomato sauce
  • 1 (16 ounce) can red chili beans in sauce
  • 1 (15.5 ounce) can small white beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon smoked paprika
  • 1 pinch ground cinnamon
  • 1 pinch ground nutmeg

Recipe

    Preparation Time: 25 mins Cook Time: 2 hrs 15 mins

    Ready Time: 2 hrs 40 mins

  • heat enough olive oil in a large pot to cover the bottom of the pot over high heat; sear beef in hot oil in batches until completely browned, 5 to 7 minutes per batch. remove browned beef with a slotted spoon to a bowl between batches.
  • pour some olive oil into the pot with the browned bits of beef on the bottom; heat until shimmering. saute onion and garlic in the hot oil until beginning to brown, 5 to 7 minutes.
  • pour red into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. cook until the reduces slightly in volume, about 5 minutes.
  • pour tomato sauce, chili beans with sauce, white beans, black beans, and kidney beans into the pot; stir. bring the mixture to a simmer and reduce heat to medium-low. stir sea salt, cumin, black pepper, cayenne pepper, red pepper flakes, sugar, garlic powder, coriander, paprika, cinnamon, and nutmeg into the beef mixture. cook until the beef is very tender, 2 to 3 hours.

camp soup

Ingredients

  • Servings: 24
  • 1 pound lean ground beef
  • 1 medium head cabbage, chopped
  • 1 (15 ounce) can carrots, drained
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can peas
  • 1 (15 ounce) can sliced potatoes
  • 1 (15 ounce) can mixed vegetables
  • 1 (10 ounce) can asparagus
  • 1 (46 fluid ounce) can tomato juice
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper to taste

Recipe

    Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins

  • place ground beef in a large, deep skillet. cook over medium-high heat until evenly brown. drain, crumble, and set aside.
  • put all the ingredients in a large soup pot. do not drain the liquid from the vegetables. cook until the cabbage is tender. makes about 2 gallons of soup.

Texas New Mexico Chili

Ingredients

  • Servings: 12
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 pound ground beef
  • 2 tablespoons ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can peeled and diced tomatoes with juice
  • 1 (15 ounce) can pinto beans
  • 1 (15 ounce) can kidney beans with liquid
  • 3 tablespoons cornmeal

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • in a large pot over medium heat, combine the onion, garlic, red bell pepper and ground beef and saute for 10 minutes, or until meat is browned. add the cumin, chili powder, oregano and bay leaf and saute for 2 to 3 more minutes.
  • then add the chicken broth and the tomatoes, mix well and cook for 30 minutes. add the pinto beans and kidney beans and continue cooking for 10 more minutes. finally, add the cornmeal, stirring well, until the chili thickens, about 10 to 15 minutes. remove bay leaf.

Zesty White Chicken Chili

Ingredients

  • Servings: 8
  • 1 (8.75 ounce) jar dickinson's® sweet 'n' hot pepper & onion relish
  • 2 boneless skinless chicken breasts, cooked and cut into 1/2-inch pieces
  • 1 (48 ounce) jar white beans, undrained
  • 16 ounces chicken broth
  • 2 cups shredded mozzarella cheese
  • 1 cup sour cream

Recipe

    Preparation Time: 15 mins Cook Time: 5 hrs

    Ready Time: 5 hrs 15 mins

  • mix all ingredients except cheese and sour cream in slow cooker. cook on low 5 to 7 hours. add cheese about 20 minutes before serving. serve with dollop of sour cream.

Easy And Quick Black Bean Soup

Ingredients

  • Servings: 4
  • 2 tablespoons olive oil
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, chopped
  • 2 (15 ounce) cans black beans, undrained
  • 3/4 cup chicken broth
  • 1/4 cup orange juice
  • 2 teaspoons cayenne pepper
  • 1 teaspoon chili powder

Recipe

    Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins

  • heat olive oil in a dutch oven or large saucepan over medium-high heat. saute celery, carrot, onion, and garlic in hot oil until fragrant, about 5 minutes.
  • stir black beans, chicken broth, orange juice, cayenne pepper, and chili powder with the vegetables in the pot; bring to a boil, reduce heat to medium-low, and simmer until the carrots are soft, about 15 minutes.
  • ladle about half the solids into a blender. add enough liquid so the solids are completely submerged. hold lid in place and pulse blender a few times before leaving on to puree. return pureed mixture to pot and stir.

Parmesan-sage Black Bean Soup

Ingredients

  • Servings: 4
  • 2 teaspoons vegetable oil, or as needed
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 cup chicken stock
  • 5 fresh sage leaves
  • water to cover
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons butter, softened
  • 1/4 cup half-and-half
  • 1/4 cup chopped green onion, or to taste
  • 2 tablespoons grated parmesan cheese, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • heat oil in a saucepan over medium high heat. fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
  • stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. remove and discard sage leaves.
  • pour soup into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth. return soup to saucepan and place over low heat.
  • stir 1/4 cup grated parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. remove saucepan from heat and stir cream into the soup until smooth. garnish with green onion and grated parmesan cheese.

Easy Chili Iii

Ingredients

  • Servings: 15
  • 3 pounds ground beef
  • 1 large onion, chopped
  • 1 medium head garlic, peeled and chopped
  • 1 cup dry black beans
  • 1 cup dry kidney beans
  • 1 cup dry pinto beans
  • 2 (28 ounce) cans diced tomatoes, drained
  • 3 cups tomato paste
  • 1 (8 ounce) can tomato sauce
  • 2 tablespoons chili powder, or to taste
  • 1 teaspoon hot pepper sauce, or to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 2 hrs

    Ready Time: 2 hrs 15 mins

  • in a large pot over medium heat, cook beef, onion and garlic until meat is brown. stir in black beans, kidney beans, pinto beans, tomatoes, tomato paste and tomato sauce. season with chili powder, salt, pepper and pepper sauce. reduce heat, cover and simmer 2 to 3 hours, until beans are tender.

Friday, October 9, 2015

Spicy Tortilla Bean Soup

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, diced
  • 2 (7 ounce) cans chipotle peppers in adobo sauce
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 quarts vegetable broth
  • 2 (15 ounce) cans pinto beans, drained
  • 2 (15 ounce) cans garbanzo beans, drained
  • 2 (15 ounce) cans black beans, drained
  • 2 (14.5 ounce) cans diced spicy tomatoes
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 1 tablespoon ground cinnamon
  • 1 pinch cayenne pepper, or more to taste
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins

  • heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. add chipotle peppers; cook and stir until fragrant, about 1 minute. add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
  • stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. season with cayenne pepper, salt, and black pepper.

Parmesan-sage Black Bean Soup

Ingredients

  • Servings: 4
  • 2 teaspoons vegetable oil, or as needed
  • 1 small onion, chopped
  • 1 large clove garlic, minced
  • 2 (15.5 ounce) cans black beans, rinsed and drained
  • 1 cup chicken stock
  • 5 fresh sage leaves
  • water to cover
  • 1/4 cup freshly grated parmesan cheese
  • 2 tablespoons butter, softened
  • 1/4 cup half-and-half
  • 1/4 cup chopped green onion, or to taste
  • 2 tablespoons grated parmesan cheese, or to taste

Recipe

    Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins

  • heat oil in a saucepan over medium high heat. fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
  • stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. remove and discard sage leaves.
  • pour soup into a blender no more than half full. cover and hold lid in place; pulse a few times before leaving on to blend. puree in batches until smooth. return soup to saucepan and place over low heat.
  • stir 1/4 cup grated parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. remove saucepan from heat and stir cream into the soup until smooth. garnish with green onion and grated parmesan cheese.

Thursday, October 8, 2015

joan's quick chili

Ingredients

  • Servings: 4
  • 2 tablespoons canola oil
  • 1 pound ground beef
  • 1/2 clove garlic, minced
  • 1 (15 ounce) can kidney beans, undrained
  • 1/2 cup chopped onion
  • 1/2 green bell pepper, chopped
  • 1 (15 ounce) can tomato sauce
  • 2 teaspoons chili powder
  • 1 teaspoon salt

Recipe

    Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins

  • heat oil in a large skillet over medium-high heat. cook and stir beef and garlic in hot oil until completely browned, 5 to 7 minutes.
  • stir kidney beans, onion, and bell pepper with the beef mixture. pour tomato sauce over the beef mixture; season with chili powder and salt. stir the mixture so the sauce coats everything, reduce heat to low, and cook, stirring occasionally, until the chili thickens, about 45 minutes.

Wednesday, October 7, 2015

Sausage And Bean Slow Cooker Dinner

Ingredients

  • Servings: 6
  • 1 tablespoon vegetable oil
  • 1 pound lamb sausage links
  • 1 onion, chopped
  • 1 1/2 cups beef stock
  • 1 (14.5 ounce) can tomatoes
  • 2 tablespoons tomato puree
  • 1 tablespoon hot pepper sauce (such as tabasco®) (optional)
  • 4 carrots, cut in chunks
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1 (14 ounce) can kidney beans, rinsed and drained

Recipe

    Preparation Time: 15 mins Cook Time: 4 hrs 15 mins

    Ready Time: 4 hrs 30 mins

  • heat oil in a large skillet over medium heat. cook the sausage until well browned, 5 to 7 minutes.
  • stir in the onion; cook and stir until lightly browned, 5 to 7 minutes more.
  • remove the sausages, and cut them into 1 1/2-inch to 2-inch pieces.
  • pour the beef stock, tomatoes, tomato puree, and hot sauce into the skillet with the onion and bring the mixture to a simmer, scraping up any brown bits from the bottom.
  • place the carrots into a slow cooker, followed by the garbanzo beans and kidney beans.
  • arrange the sausage pieces on top.
  • pour the sauce from the skillet into the slow cooker.
  • cook on low for 4 to 6 hours.

mexican mole poblano inspired chili

Ingredients

  • Servings: 12
  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onions
  • 1 cup chopped green pepper (optional)
  • 1 (4 ounce) can chopped green chilies (optional)
  • 8 large garlic cloves, chopped
  • 3 pounds cubed beef stew meat
  • 5 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (14.5 ounce) can beef broth
  • 1 (12 fluid ounce) bottle dark
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) can chili beans
  • 2 (1 ounce) squares bittersweet chocolate, chopped
  • salt and pepper, to taste

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 35 mins

    Ready Time: 1 hr 50 mins

  • heat oil in a large, heavy pot over medium-high heat. stir in onions, green peppers, green chilies, and garlic. cook and stir until onions are soft and translucent, about 8 minutes. add the stew meat to the pot, cook until well browned, about 5 minutes.
  • stir the chili power, cumin, basil, cayenne pepper, crushed red pepper, oregano, thyme, bay leaf, and cinnamon stick into the pot. cook and stir until spices are aromatic, about 2 minutes.
  • pour the crushed tomatoes, beef broth, and into the pot; stir in the tomato paste. bring chili to a simmer and cook until beef is very tender and the liquids have thickened, about 1 hour and 15 minutes.
  • mix the chili beans and chocolate into the chili. simmer until the chocolate has melted and the chili is hot, 5 minutes. remove cinnamon stick and bay leaf. season to taste with salt and pepper.

Tuesday, October 6, 2015

Vegan Sweet Potato Chili

Ingredients

  • Servings: 6
  • 5 tablespoons vegetable broth
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1/2 jalapeno pepper, minced
  • 2 sweet potatoes, diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoons tomato paste
  • 2 cups vegetable broth
  • 1 (28 ounce) can diced tomatoes
  • 2 cups drained and rinsed kidney beans

Recipe

    Preparation Time: 15 mins Cook Time: 1 hr 10 mins

    Ready Time: 1 hr 25 mins

  • heat 5 tablespoons vegetable broth in a large skillet over medium heat. cook and stir onion, garlic, and jalapeno pepper in the hot broth until slightly tender, about 5 minutes. add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. pour remaining 2 cups vegetable broth over sweet potato mixture.
  • bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. stir tomatoes and kidney beans into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes.

Monday, October 5, 2015

paleo turkey-cashew chili

Ingredients

  • Servings: 6
  • 3 tablespoons olive oil
  • 1 white onion, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon sofrito
  • 1 (20 ounce) package ground turkey
  • 1 (28 ounce) can whole peeled tomatoes
  • 1 cup water, plus more if desired
  • 3/4 (6 ounce) can tomato paste, divided
  • 1 cup chopped cashews
  • 2 teaspoons chili powder, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon sea salt, or to taste
  • 1 teaspoon ground black pepper, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 1 hr 15 mins

    Ready Time: 1 hr 35 mins

  • heat olive oil in a heavy-bottomed saucepan with a lid over medium-high heat. saute onion in hot oil until fragrant, about 3 minutes. stir garlic and sofrito into the onion; saute until the garlic is fragrant, about 3 minutes more. push the mixture to the side of the saucepan.
  • break turkey into pieces and add to the saucepan in the space free of the onion mixture; cook, stirring frequently, until browned and crumbly, 5 to 7 minutes.
  • stir tomatoes, water, and about 3/4 of the tomato paste into the turkey mixture until even in color; add cashews, chili powder, cumin, and cocoa powder. stir mixture to incorporate seasoning, place the lid on the saucepan, reduce heat to medium-low, and cook at a simmer, stirring frequently and adding water to thin as desired, until the tomatoes are breaking down, about 1 hour. season with salt and pepper.

30 Minute Almond Chicken By Minute® Rice

Ingredients

  • Servings: 4
  • 8 boneless, skinless chicken thighs
  • 1/4 cup italian dressing
  • 1 1/2 cups chicken broth
  • 2 cups green beans, trimmed, halved
  • 1 cup minute® white rice, uncooked
  • 1/4 cup almonds, sliced

Recipe

  • toss chicken with dressing in sealable plastic bag. add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 minutes on each side or until browned.
  • stir in broth; bring to boil. cover and simmer 10 minutes. add beans; cook 5 minutes or until chicken is cooked through (170 degrees f).
  • remove chicken from skillet. add rice and almonds. remove from heat; cover. let stand 5 minutes. serve chicken over rice mixture.

Sunday, October 4, 2015

quick 'n easy meatball soup

Ingredients

  • Servings: 8
  • 3 (14 ounce) cans chicken broth, divided
  • 1/4 cup diced white onion
  • 2 teaspoons minced garlic
  • 24 frozen cooked italian-style meatballs
  • 1 (15 ounce) can garbanzo beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can mixed vegetables, drained
  • 1 (14.5 ounce) can italian-style diced tomatoes
  • 1/2 cup dried small pasta shells
  • 2 teaspoons ground ginger
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried cilantro
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • stir 2 teaspoons chicken broth, white onion, and garlic together in a pot over medium-high heat; cook until the onion is tender, about 5 minutes. pour remaining chicken broth into the pot; bring to a soft boil. add meatballs, garbanzo beans, kidney beans, mixed vegetables, pasta shells, ground ginger, oregano, basil, and cilantro; season with salt and pepper. stirring occasionally, bring soup to a boil. reduce heat to medium-low, cover the pot, and cook at a simmer until the pasta shells are tender and meatballs are heated through, 12 to 15 minutes.

super-simple dorito® tacos

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 1 envelope taco seasoning mix
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 (15 ounce) can ranch-style beans
  • 1 (14.5 ounce) package nacho-flavor tortilla chips
  • 3/4 cup shredded mexican cheese blend, divided

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 40 mins

  • cook ground beef in a skillet over medium heat until browned and crumbly, breaking the meat up as it cooks, about 10 minutes. drain excess grease and mix in taco seasoning. stir in diced tomatoes with green chilies and ranch-style beans and let the mixture simmer for 10 minutes, stirring occasionally.
  • place a large handful of tortilla chips on a serving dish and top with a ladle of the ground beef mixture. repeat with remaining chips and meat mixture. sprinkle about 2 tablespoons of shredded mexican cheese blend on each serving.

mr. mason's chili

Ingredients

  • Servings: 4
  • 1 pound ground beef
  • 1 tablespoon chili powder (such as gebhardt®)
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup water, or as needed

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 55 mins

    Ready Time: 2 hrs 5 mins

  • place the ground beef and half the chili powder into a large saucepan over high heat, and cook until meat is browned, breaking the meat apart into crumbles as it cooks, about 10 minutes. mix in the onion, and cook and stir until onion is softened, about 10 more minutes. stir in garlic, and cook until fragrant, about 2 minutes. stir in remaining chili powder, cumin, oregano, tomato paste, and cocoa powder, and cover pan.
  • reduce heat to a simmer, and cook until meat is tender and flavors have blended, mixing enough water to make a thick chili, about 1 1/2 hours. stir occasionally.

jamie's minestrone

Ingredients

  • Servings: 8
  • 3 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 2 onions, chopped
  • 2 cups chopped celery
  • 5 carrots, sliced
  • 2 cups chicken broth
  • 2 cups water
  • 4 cups tomato sauce
  • 1/2 cup red (optional)
  • 1 cup canned kidney beans, drained
  • 1 (15 ounce) can green beans
  • 2 cups baby spinach, rinsed
  • 3 zucchinis, quartered and sliced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • salt and pepper to taste
  • 1/2 cup seashell pasta
  • 2 tablespoons grated parmesan cheese for topping
  • 1 tablespoon olive oil

Recipe

    Preparation Time: 35 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins

  • in a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. add onion and saute for 4 to 5 minutes. add celery and carrots, saute for 1 to 2 minutes.
  • add chicken broth, water and tomato sauce, bring to boil, stirring frequently. if desired add red at this point. reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. simmer for 30 to 40 minutes, the longer the better.
  • fill a medium saucepan with water and bring to a boil. add macaroni and cook until tender. drain water and set aside.
  • once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. ladle soup on top of pasta and sprinkle parmesan cheese on top. spray with olive oil and serve.

Simple Healthy Green Pea Soup

Ingredients

  • Servings: 6
  • 2 teaspoons butter
  • 1 onion, chopped
  • 2 cloves garlic, chopped, or more to taste
  • 2 (16 ounce) packages frozen peas
  • 1/2 teaspoon dried dill, or to taste
  • 1 (900 ml) carton chicken broth, or as needed
  • 1/3 cup milk (optional)
  • salt and ground black pepper to taste

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • melt butter in a large pot over medium-high heat. saute onion in hot butter until golden and translucent, about 10 minutes. stir garlic into onions and saute until fragrant, about 1 minute.
  • stir peas and dill into onion mixture and pour in enough chicken broth to cover. bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. stir milk into soup.
  • puree soup with an immersion blender or pour pea soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. season with salt and pepper.

Saturday, October 3, 2015

mark's firehouse chili

Ingredients

  • Servings: 6
  • 1 pound ground beef
  • 1 (14 ounce) can kidney beans
  • 1 (14.5 ounce) can beef bouillon
  • 1 (14 ounce) can whole plum tomatoes
  • 1 (7 ounce) can tomato puree
  • 1/2 (12 fluid ounce) can or bottle (optional)
  • 1 1/2 teaspoons worcestershire sauce
  • 1 (1 ounce) package dry onion soup mix
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon crushed dried chipotle pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • cook and stir ground beef in a large soup pot over medium heat until meat is browned and crumbly, about 10 minutes. pour kidney beans, beef bouillon, plum tomatoes, tomato puree, , and worcestershire sauce into beef. stir in dry onion soup mix, red pepper flakes, dried chipotle pepper, cumin, thyme, and oregano.
  • bring mixture to a boil, reduce heat to low, and cook at a simmer until thickened, 1 to 1 1/2 hours.

Delicious Black Bean Burgers

Ingredients

  • Servings: 8
  • 1 (15 ounce) can black beans, drained
  • 2 carrots, grated
  • 1/2 onion, chopped
  • 3 potatoes, shredded
  • 1 cup corn
  • 2 eggs
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil

Recipe

    Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 27 mins

  • mash black beans with a fork in a large bowl.
  • mix carrots, onion, potatoes, and corn into the mashed beans.
  • stir eggs into bean mixture to integrate completely.
  • form the mixture into 8 patties with wet hands; season with salt and black pepper.
  • heat vegetable oil in a skillet over medium heat. cook the patties in hot oil until cooked through, about 6 minutes per side.

Smoked Sausage And Bean Soup

Ingredients

  • Servings: 8
  • 1 (28 ounce) can bean with bacon soup (such as campbell's®)
  • 1 (16 oz) ring smoked sausage, thinly sliced
  • 2 (16 ounce) cans diced tomatoes
  • 1/2 red onion, chopped
  • 1 (4.5 ounce) can sliced mushrooms, drained (optional)
  • 1 dash hot pepper sauce (such as frank's redhot®), or to taste (optional)

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr 5 mins

    Ready Time: 1 hr 15 mins

  • pour bean with bacon soup into a large saucepan and cook over medium-low heat until warmed through, 5 to 7 minutes.
  • stir tomatoes, sausage, onion, mushrooms, and hot sauce into the soup. reduce heat to low and cook soup at a simmer, stirring occasionally, until the tomatoes are breaking down, about 1 hour.