Slow Cooker Healthy Version Chili

I first had this chili when my family had dinner by the firepit of the home of my hiking buddy. A few months later my oldest asked me if I had the recipe. My friend had shared it on her own blog (I'll share the link to her blog if I get permission.) Since then it has become one of our favourite chili recipes to have. Enjoy some versions of chili that my family enjoy. We have a delicious quick chili, a variation of the quick chili, a sweet maple chili and a delicious white chicken chili.

Slow Cooker Healthy Version Chili
(image courtesy of Betty Cr*cker website)

Ingredients:

                1 pkg Gardein brand Ultimate Beefless Ground

                    or 1 pound of Ground Organic Bison

                1 c. Yellow Onion, chopped 

                1 c. Green Bell Pepper, chopped 

                1/2 c. Yellow Bell Pepper, chopped 

                1/2 c. Red Pepper, chopped 

                2 cloves Garlic, chopped

                2 cans Tomato Soup (do not add milk)

                1 can of Low-Sodium Garbanzo Beans (Chickpeas), do not rinse or drain

                2 Tbs Chili Powder

                1 Tbs Vinegar

Directions:

1. In a large skillet, lightly sprayed with cooking spray.
2. Brown the ultimate "beef" or bison until no longer pink.
3. Once the meat is just beginning to brown, add in the onion, garlic, and peppers. 
4. Cook on low until peppers are just getting tender.
5. Transfer to a lightly sprayed CrockPot. 
6. Stir in the soup, the chickpeas and its liquid. Stir well.
7. Add in the chili powder and vinegar.
8. Cook on low for 5-7 hours. 
9.  Serve with: 
• shredded cheddar cheese (or a vegan "cheddar" option)
• crushed tortilla chips
• sliced green onions (scallions)

Tips:

• If using vegan "meat" this step only takes about 4-5 minutes.  
• Bison takes about 8 minutes to brown.

       

 Dinner Menu Ideas:

• Fruit Salad 
• cut up melon, grapes, blackberries, raspberries, blueberries and honeydew
• Honey Cornbread or regular Corn Muffins
• Tossed Salad 
• Greens, cucumbers, chopped tomatoes, raw broccoli florets tossed,with a drizzle of Tuscan Italian Dressing, low fat.

Enjoy!

            Ingrid

Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

Antipasto salad

My family absolutely loves my take on the traditional antipasto salad. I always have to make large batches to last several days. The biggest benefit is that the portion that sits in the refrigerator longest tastes best after the flavours have been melding for days. 

Antipasto Salad

Ingredients:

        8 oz Tri-Colour Rotini

        1/2 c Vegetable Oil

        3 Tbs Red Wine Vinegar

        1 clove Garlic, minced

        1 tsp Basil

        1/8 tsp Red Pepper

        1 tsp Salt

        1/4 c Parmesan

        2 c Broccoli Florets

        1/4 lb Pepperoni, sliced

        10 Cherry Tomatoes, halved

        1/2 c Mozzarella, shredded

Directions:

1. Cook pasta until al dente, Drain
2. In large bowl, stir together oil, vinegar, garlic, basil, pepper and salt
3. Toss with warm macaroni to coat well.
4. Toss with Parmesan.
5. Cover and refrigerate 2 to 3 hours.
6. Add Broccoli, pepperoni and tomatoes; toss well. 
7. Sprinkle with mozzarella and serve.

Serves 6

Enjoy!

            Ingrid

Baked Penne with Beef.

The other day we were at the Cream Cheese Festival. While there I bought a cookbook with Philadelphia Cream Cheese recipes.  We weren't able to find any of the cooking creme called for in the recipe so I made a substitute. I also adjusted the amounts of each ingredient. My family loved this! 

Baked Penne with Beef

Ingredients:

        1 lb Penne, cooked

        2 lbs Ground Beef

        1/2 cup Onions, chopped

        1/2 cup Green Bell Pepper, chopped

        24 oz Pasta Sauce

        1 cup Mozzarella, shredded

        2 cups Cooking Creme

  

For Cooking Creme:

        8 oz Cream Cheese

        1/2 cup Beef Broth

        1 Tbs Italian Seasoning

        3 Tbs Parmesan, grated

Directions:

1. Preheat oven to 350.
2. Cook Penne, al dente.
3. Brown meat with onions and peppers.
4. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella.
5. Cook and stir 2 to 3 minutes or mozzarella is melted.
6. Add pasta, mix lightly.
7. Spoon into casserole dish.
8. Top with remaining cooking creme and mozzarella, and cover. 
9. Bake 15 minutes, uncover, and continue cooking 5 more minutes. 

Tip:  Italian Sausage can be used in place of Ground Beef.

Enjoy!

            Ingrid

Chicken in Sour Cream, and Homemade Cream of Mushroom Soup

I have to admit that my favourite piece of chicken is the thigh. It has so much more flavour than the breast. And lots more meat than the drumstick.  I love using the Maple-Glazed Chicken recipe, but variety is good too. I found an interesting recipe over at AllRecipes and decided to tweak it a little bit.  First of all, I have no Cream of Mushroom Soup and couldn't find a substitute recipe (see bottom). So I came up with this one that was a complete hit.

Chicken in Sour Cream

Ingredients:

        8 chicken thighs
        1 Tbs Vegetable Oil
        1 pinch Ground Black Pepper
        1 pinch Salt
        1 pinch Paprika
        Homemade Cream of Mushroom Soup
        1 (1 oz) pkg Dry Onion Soup Mix
        1 cup Sour Cream
        1 Tbs Lemon Juice
        1 tsp Dried Dill Weed

Directions:

1. Place chicken in a 9 x 13 inch greased baking dish. 
2. Sprinkle with salt, pepper, and paprika to taste.
3. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed.
4. Pour over chicken.
5. Bake at 400 degrees F (175 degrees C) for one hour, or until chicken is tender and sauce is brown.

Homemade Cream of Mushroom Soup

Ingredients:

        Butter  (I used unsalted) 

        Mushrooms, chopped

        Garlic

        Flour

        1 cup Milk

Directions:

1. Melt Butter.
2. Add chopped Mushrooms.
3. Saute until slightly brown
4. Add chopped Garlic, Flour, 1 cup Milk
5. Heat to a nice roux.

Enjoy!

            Ingrid

Traditional Schweineschnitzel

Today is my Mom's birthday. Can you believe she would have been 93  Wow! Yes, I was an afterthought. In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel. We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!

Schweinschnitzel

Ingredients:

        4 Boneless Pork Chops

        1/2 c. Olive Oil (enough oil for meat to "swim")

          1/2 cup Flour, combined

        1 tsp Salt

        3/4 c. Plain Bread Crumbs

        2 Eggs

        Salt & Pepper, to taste

        2 Lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
3. Lightly season both sides with salt and freshly ground black pepper.
4. Combine flour with 1/2 tsp of salt in a shallow bowl.
5. Beat the two eggs in a second shallow bowl.
6. Put the bread crumbs into a third shallow dish.
7. Season each cutlet with salt and pepper.
8. Dip both sides of each cutlet into flour mixture to coat.
9. Dip both sides of meat into eggs to coat.
10. Repeat with the bread crumbs, coating both sides. Be careful not to press the breadcrumbs into the meat.
11. Gently shake off excess breadcrumbs.
12. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
13. Place in hot oil (about 330 degrees) and cook on both sides until golden brown, about 2-3 minutes on each side.
14. Transfer briefly to a plate lined with paper towels.
15. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
16. Serve with German spaetzle, buttered egg noodles, French fries, or German potato salad, and with a fresh leafy green salad.

Serves 4

Enjoy!

            Ingrid

Mini Queso Burgers On Pretzel Buns

I found this recipe over in the Land of All Things Great and Wonderful, also known as Pinterest.  We actually had these during the Super Bowl and the blog sat in my drafts just waiting...

So here is it's turn to shine!  These are really good and, like in the photo from pinterest (they didn't make it to pose for pictures), we topped it with a small piece of bacon ... Perfect!

Mini Queso Burgers

Ingredients:

        1-1/2 lb. Ground Sirloin
        1 lb. (16 oz.) VELVEETA^®, cut into ½-inch cubes
        1 can (10 oz.) RO*TEL^® Diced Tomatoes & Green Chilies, undrained
        12 Hamburger Buns (I like to use pretzel bread)
        12 leaves Leaf Lettuce
        1 large Tomato, cut into 6 slices (for the minis, I use Roma Tomatoes)

Directions:

1. Heat skillet to medium heat.
2. Shape meat into 12 patties.
3. Cook 3 minutes on each side or until done (160ºF).
4. Meanwhile, microwave VELVEETA^® and RO*TEL^® in microwaveable bowl on high 5 minutes or until VELVEETA^® is completely melted.
5. Stirr after 3 minutes.
6. Cover bottom halves of buns with lettuce, tomatoes and burgers.
7. Top each burger with 1 Tbsp. VELVEETA^® dip.
8. Cover with tops of buns.

Enjoy!

            Ingrid

Stampot Sla

I thought I had  posted this already, but here it was in my drafts.  Stampot is literally "mash pot". a traditional Dutch dish of potatoes mashed with other vegetables, while sla translates to lettuce. Hence, the name of this dish.  Stampot Sla is an excellent summer dish, super easy to make and loved by my family - including the fussy eater.

Stampot Sla

 

Ingredients:    

              

            2 lb Potatoes, peeled and halved

            1 Vegetable stock cube

            1 Head Butter Lettuce

            5 Eggs

            1 Tbsp Butter

            1 Tbsp Hand-hot cream (or milk)

            Salt and White Pepper, to taste ( I didn't use any)

Directions:

1. In a large soup pot, cover the potatoes with water. 
2. Add a stock cube and bring to a boil.
3. Meanwhile, wash the lettuce thoroughly, spin dry and slice the individual leaves into strips.
4. When the potatoes are soft, drain them well.
5. Pat them dry and give them a shake in the pot.
6. Mash with a potato masher or ricer.
7. Add an egg, the butter and cream (or milk).
8. Now fry the four eggs in a frying pan, but be careful to leave the yolks runny and intact. 
9. Add some lettuce to the mash and mix it in using a wooden spoon. 
10. Season to taste.  

Serve the stamppot on a bed of sliced lettuce with an egg on top.  Pierce the yolk and allow the runny liquid to dribble down the mound. 

Serves 4

Note: I didn't use salt or pepper and the potatoes were delicious.  The vegetable stock seemed to season the potatoes perfectly. 

Enjoy!

            Ingrid

Tri-colour Rotini Salad

Having a houseful of teens, I don't always cook from scratch.  I do sometimes use "cheats" to prepare dishes. Sunday was one of those days. I decided we would have some pasta salad for a side with supper. 

Since we had picked up some Gia Russo Dressing for Pasta Salad from our local grocery store after church last week, I thought it would be a good time to try it. 

The recipe called for one bottle for every 14 ounces of pasta.  It was a big hit!  I recommend you try it if it's available in your area.

Enjoy!

            Ingrid

Cah Kangkung Udang

I want to apologize.  I can't believe it's been so long since I did a food blog.  I promise I will try not to have the blogs so few and far between anymore.

Doesn't this look amazing?

My son, William, saw this on another food blog I used to use, and wanted to make it on his night to cook.  He did an awesome job with just a little help from me.  It was delicious!

Cah Kangkung Udang is an Indonesian dish made by a wonderful Indonesian woman I knew.

Cah Kangkung Udang

• Ingredients:

        7 ounces Large Shrimp

        10 oz Spinach

        1 Onion

        2 Chilies, or adjust to taste

        2 cloves Garlic

        1 Tbs Butter

        2 Tbs Soy Sauce

        1 Tbs Sesame Oil

        1 Tbs Oster Sauce

Directions:

1. Wash spinach and cut to size. 
2. Finely chop onion and garlic.   
3. Seed and chop the chilies elongated  
4. Heat the butter in a pan. 
5. Put chopped onions, garlic and chilies in the hot butter.  
6. Saute until fragrant. 
7. Add the shrimp.  
8. Stir well. 
9. Add soy sauce, sesame oil and oyster sauce.  
10. Cook briefly (1-2 minutes). 
11. Add the spinach. 
12. Stir fry briefly until the leaves are flaccid.

Serve with hot rice.

Serves 3-5.

Enjoy!

            Ingrid

Basic Marinara

My son William has decided that he wants one night a week to make dinner. No quick foods here, he insists it be from scratch.  Like he lectured everyone, they won't be at home forever and won't be able to rely on me to cook all their meals.  (Although Andrew's response was that he'll come back for meals.)  


Last night we made marinara sauce and meatballs for the meatball subs William chose to make for his night this week.  I'm hoping that eventually he'll be able to do this without my help so I can actually enjoy the day off from cooking.  For now, it's just another reason for us to chat.  About politics.  His favourite topic.

I'm always looking for a better marinara sauce... this is the best one yet, from The Fountain Avenue Kitchen. I was also able to get her delicious meatball recipe to share with you.

Basic Marinara

Ingredients:

        2-3 Tbs Olive Oil
        2 large Onions, diced
        3 cloves Garlic, minced
        1 tsp Dried Basil
        1 tsp Dried Oregano
        1 tsp Dried Thyme
        1 tsp Ground Pepper
        1 1/2 tsp Salt
        1/2 Tbs Sugar
        1 Tbs Balsamic Vinegar
        2 cups Reduced-Salt Chicken Broth, or Stock
        3 28-ounce cans Crushed Tomatoes (preferably no salt added)

Directions:

1. Heat oil in a large heavy-bottomed pot or Dutch oven
2. Cook onions over medium heat until softened. 
3. Add remaining ingredients and bring to a simmer.
4. Cook over low heat for about an hour or until sauce thickens.

Makes approximately 12 cups.


Note sent to me from The Fountain Avenue Kitchen herself:

• If you like this recipe you can freeze 2 cups for Baked Fusilli with Asiago and 1 cup for Sausage, Pepper and 2-Cheese Pizza...or use for easy dinners all week : ) -- they are in my photos section. Enjoy!

Enjoy!

            Ingrid

Old Fashioned Beef Stew

I have tried so many beef stew recipes and my kids always have found flaw with them.  Not with this recipe from About.com.  This was a hit, although next time I'll be sure to double the recipe.  Best made the day before, for even better flavour. 

Old Fashioned Beef Stew

Ingredients:

    3 lbs boneless Chuck Roast, cut into 2-inch pieces

    4 Carrots, cut into 1-inch slices

    3 large Russet Potatoes, cut into eighths

    3 cloves Garlic, minced (we love garlic and so I used 6 cloves:)

    2 Yellow Onions, cut into 1-inch chunks

    2 stalks Celery, cut into 1-inch slices

    3 cups Beef Broth

    3 tbsp Vegetable Oil

    1 cup Red Wine, I had a Merlot open and used it

    1/4 cup Flour

    1 Bay Leaf

    2 tsp Salt

    1 tbsp Ground Pepper

    1/2 tsp Dried Rosemary

    1/2 tsp Dried Thyme

    Fresh Parsley to garnish (optional)

Preparation:

1. On medium-high heat, add the vegetable oil to a large heavy pot (with a tight fitting lid)
2. When it begins to smoke slightly, add the beef and brown very well.  Do in batches if necessary.
3. Add the salt and pepper as the beef browns.
4. Once browned, remove the beef with a slotted spoon, set aside.
5. Add the onions and saute for about 5 minutes, until softened.
6. Reduce heat to medium-low. 
7. Add the flour and cook for 2 minutes, stirring often.
8. Add the garlic and cook for 1 minute.
9. Add wine and de-glaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to simmer.
10. Simmer wine for 5 minutes.
11. Then add the broth, bay leaves, thyme, rosemary, carrots and the beef.
12. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
13. Add potatoes and celery.  
14. Simmer covered for another 30 minutes or until the meat and vegetables are tender. 
15. Taste and adjust seasoning.
16. Turn off heat and let sit for 15 minutes before serving. 
17. Garnish with the fresh parsley, if desired.

Serves 7

Enjoy!

            Ingrid

Carnitas

I love carnitas. There is so much flavour. This version is a more of a Tex-Mex recipe than my version which is cooked in lard. Both are delicious but this would definitely be the healthier version.

Carnitas

Ingredients:

    4-5 lbs of Pork Shoulder, cut up in 2" chunks

    1 large Onion, cut up

    5-6 cloves Garlic, according to taste (we like a lot)

    1 bottle of Beer

    2 Oranges, peeled and cut up

    1 tsp of Cumin

    1 tsp of Coriander

    A good pinch of Oregano

    About a tablespoon of Chicken Bouillon (to start)

    A dollop of Worcestershire Sauce

    2 Bay Leaves

    Some Salt to taste

    Pepper

    Water

    2 doz Corn Tortillas

Directions:

1. Sear (brown) the meat. Set browned meat aside.
2. Sauté the onion and garlic in the meat drippings... then, add to larger pot.
3. Add beer, oranges, cumin, coriander, oregano, and chicken bouillon.  Be sure to add the drippings, Worcestershire Sauce, bay leaves, salt, pepper and enough water to (just) cover the meat...
4. Cover and simmer (don't open lid) for about 2 hours... or until meat is nice and soft without it falling apart... They should come out nicely browned and golden.
5. Set them on a cutting board and let sit for 10 minutes or so.
6. Meanwhile, fill the bottom of another pot with about 1/2 inch of water and bring to a boil.
7. Wrap tortillas in a  towel and set in a steamer basket atop the boiling water. Cover the pot.
8. Cook for one minute. Then turn off the heat and let sit for 15 minutes or so. 
9. On to the pork. There is no wrong way to go about this.  You can slice off a bit with a sharp knife. Or pull the meat apart with a fork.   You can even use you're hands if you're into it.
10. Roll up a little meat in a taco, sprinkle on some salt, and top with pico de gallo or whatever salsa you like the most.  Keep it simple, though. 

   

Note:

This is great with rice.

Enjoy!

            Ingrid

Tuna Parmesano

When my children were young, I realized  they had an abnormal love of pasta.  Not being a big fan of spaghetti myself, I often searched for new recipes.  I found this in one of my cookbooks for kids.  It's unusual in that it contains whipped cream in the cooking process.  Make extra... they will come back for more.

Tuna Parmesano

Ingredients:

    4 large Garlic Cloves

    18 oz Angel Hair Pasta

    1/2 cup Butter

    2 cups Whipping Cream

    2 cups Frozen Peas

    1/2 tsp Salt

    13 oz Canned Tuna, drained

    1/2 cup Parmesan Cheese

• 
  

Directions: 

1. Fill a large deep skillet with very hot tap water.
2. Cover and bring to a boil over high heat.
3. Peel and mince garlic.
4. Add pasta to the skillet, boil for 1-2 minutes or until pasta is al dente.
5. Drain, set aside.
6. Add butter and garlic to skillet; cook over medium-high heat until butter is melted and sizzling.
7. Stir in cream, peas and salt; bring to a boil.
8. Break tuna into chunks and stir into skillet with 1/4 cup cheese.
9. Return pasta to skillet, cook until heated through, tossing gently.
10. Serve with additional cheese and pepper to taste.

1. Serves 4.
2. 
   

• Enjoy!

              Ingrid