With most ingredients assembled

Recently we had two families over for dinner with their young children. Because I did not want to spend a lot of time at the table, we had a one-bowl supper. I made chili with a special technique that I claim is because our kids do not like beans when in truth it is because I do not like beans but LOVE a savoury chili.

Bean Frappe

I took an entire can of red kidney beans juice and all and plopped them into my Magic Bullet. This made a kind of bean frappe that I added to the rest of the ingredients.

I think that this chili version is my favourite because it calls for a glass of Merlot. Now I must admit I’m a bit stingy with my Merlot and did not want to have it evaporate into my chili so I used half a glass of Medoc and half a glass of Shiraz. I think that flavour of the wine is enhanced by the addition of a generous amount of brown sugar.

Ingredients: 6 oz. hot Italian sausage, 2 cups chopped onion (1 red & 1 white), 1 cup chopped green pepper, 4 garlic cloves, minced, 1 lb. hamburger, 1 jalapeno pepper, seeded and chopped (I ommited for the kids), 2 T chili powder, 2 T brown sugar, 1 T ground cumin, 3 T tomato paste
1 t dried oregano, salt and pepper to taste, 2 bay leaves, 1 1/4 cups Merlot or other red wine, 2 – 28 oz. cans whole tomatoes with juice, chopped, 1-14 oz. cans kidney beans  optional toppings-sour cream, shredded cheddar cheese and chopped green onions

Saute the onions and peppers with the sausage and hamburger. Crumbling with a wooden spoon. Drain off fat. Add spices and tomatoes, wine and frapped beans. Simmer until all veggies are tender: approx. 45 mins.

I also mixed up a batch of cheddar/ cornmeal buns. Using the bread machine recipe but bumping up the cornmeal amounts. Once the dough is mixed, I shape the buns and bake them in a muffin pan.

Before the oatmeal topping

For desert I made a blueberry/apple crisp with a rolled oat toping-just like Mom used to make.

PS I hope that this is the best darn chili that you have ever tasted because it took me a week to get this entry posted! I was out of town with limited resources and could not get my pictures to upload and what is a blog without pictures? Apologies to my regular readers-I promise to make it up to you.

Kath’s quote: “It doesn’t take much to see that the problems of three little people doesn’t add up to a hill of beans in this crazy world. Someday you’ll understand that. Now, now… Here’s looking at you kid.” Humphrey Bogart

I recently learned two new things about fondue.  The first is that the word comes from the french word fondre -to melt.  The second is a fun rule that we will have to institute for our next family fondue party: if you drop what is on the end of your fondue fork into the melting pot, you have to kiss someone at the table. 

I had lunch today with an old friend and when he heard that  I wrote yesterday about TV dinners, he was happy to share this delicious one.  Perhaps  you’ll want to make it Sunday night for the Canada /US hockey game.

Pizza Fondue

This is a very simple and delicious comfort food to enjoy while watching a movie or the Olympics. Serve with a side salad and a nice bottle of red wine. Totally to die for.

1 lb. Lean ground beef and/or Italian sausage

1 small onion

10 oz cheddar cheese (shredded/cubed)

1 ½ tsp garlic powder

1 tsp. oregano

1 ½ tsp fennel seed or Italian seasoning

Fresh cracked pepper

20 oz can of Meat or Spaghetti sauce

10 oz. mozzarella cheese (shredded/grated)

1 French baguette cut into 1” bite-size pieces.

Sauté the beef/sausage and onion until cooked and drain. Now transfer to an electric fondue pot. Add all seasonings, cheddar and sauce and stir well. Turn onto medium to heat everything up and melt the cheddar cheese. Once it’s all nicely warm and blended, add the mozza cheese and continue stirring occasionally until all bubbly and melty. Stick your bread cubes onto fondue fork, dip, twirl and enjoy.

Kath’s quote: “When the moon hits your eye like a big pizza pie, that’s amore.” Jack Brooks (song writer)

Canada Germany Olympic Hockey

For two nights in a row I have fixed a quick dinner to enjoy in front of the TV.  I do not make this a habit; in fact I would proudly say that we have raised three kids to adulthood without compromising on this house rule.  But now we are almost empty-nesters and there must be some fringe benefits to this new found status.  My excuse is that the Canadians played Germany last night in Olympic Hockey and tonight they play Russia.  Besides everyone knows that rules are made to be broken.

Mid Prep

To say I am a frugal cook is an understatement.  Anyone who has read my refrigerator soup recipe on this site can attest to that.  Tonight I found a couple of already formed hamburger patties in the freezer.  Just in case that didn’t taste their freshest, I decided to make patty melts.  Once you add the caramelized onions and melted Bothwell hot pepper cheese, who can detect how fresh the patty is anyway?

I’m happy to say that I was able to create a low fat version than what one might order at a restaurant.  Here you go:  Cook hamburger patties to desired doneness and set aside on a “holding” element.  Saute one sliced onion in 1 t of olive oil until brown.  Add to held patty container.  Clean pan and cover bottom of pan with 1 T olive oil.  Add desired slices of rye bread with a swish through the oil.  Top with a grated cheese and heat on medium until cheese is melted but at the same time checking that the browned side of the bread is not getting too dark.  Assemble all cooked ingredients and serve with a crunchy green veggie and oven roasted sweet potato “fries”.

Maria March 2010

I live in the heart of sunflower country and they are my favourite “summer at the beach” snack.  But, my favourite “winter at the beach snack” are pepitas!

Maria-the Pepita Lady

Maria is the primary reason why I love pepitas so dearly.  Maria lives on Isla Mujeres and walks the beach daily (weather permitting) selling her product.  She has an uncanny sense of timing-just when you have ordered a frosty Sol and are thinking that you might just be getting  a little bit peckish, Maria will stroll along.  Her skin is well weathered and crinkles up when she smiles in recognition of you.  With your permission, she lovingly squeezes a wedge  of lime over your pepita snack.  She will stop for a little chat and then continue on her way-leaving us to wonder how she manages to wade through the heavy sand every day.

North Beach-Isla Mujeres

In my mind no one will ever be able to exactly duplicate the taste of Maria’s pepitas.  As taste is a multi-sensory experience for me-it also has to do with the sights, sounds and feelings of contenment that I enjoy whenever I am on Isla Mujeres. 

BUT Sister #2 has made a very good attempt at recreating the recipe.  With her permission, I share it here:

Pepitas

3 cups hulled pumpkin seeds

3 tbsp canola oil

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1 lime

Method

Preheat over to 300ºF. Line a cookie sheet with parchment paper or a silpat. Combine oil, chili powder, cumin and salt, stir well. Add pumpkin seeds and toss to coat. Spread seeds on cookie sheet in a single layer. Roast for 25 minutes, until seeds are lightly browned and crunchy. Shake or stir seeds occasionally for even cooking. Be sure to check frequently during the last few minutes to avoid over cooking. Let seeds cool slightly before serving. Serve with wedges of lime which can be squeezed over top of the warm seeds. Seeds can be stored in an airtight jar for 1 week at room temperature or 1 month in the fridge (as if there are ever any left). Makes 3 cups.

Kath’s quote: “Too much work, and no vacation, deserves at least a small libation.  So hail! my friends, and raise your glasses; work’s the curse of the drinking classes.”-Oscar Wilde

I very clearly remember the first time I tasted cilantro.  My husband and I were on our first winter vacation.  We were sitting on the second floor of one of those crazy Mexican places like Carlo and Charlie’s.  Now this was more than 15 years ago and these places were quite the novelty back then.  This is how I make my guess of the authentic Mexican version:  Combine 3 chopped tomatoes, ½ c chopped white onion, 1 jalapeño seeded and chopped, ½ c chopped cilantro, 1 clove of garlic chopped with 2 t freshly squeezed lime juice and salt to taste.  For a different twist I sometimes add a chopped up “pickling” cucumber.  Let the flavours blend before serving.  Consume with La Cocina taco chips (locally made and the best chip I have ever tasted).

I am currently reading a enthralling book that I will blog about when I have completed it but this is what I read last night about an authentic Mexican salsa:  “When it was mixed together, the salsa was a celebration of red and white and green, cool and fresh and alive.  On a tortilla, with a bit of white queso fresco, it was both satisfying and invigorating, full of textures and adventures, like childhood help in your hand.”

One of my favourite treats when I’m trying to “drop a few” is a half of a toasted whole wheat bagel with a bit of light cream cheese, covered with cucumber slices, salt & pepper and tons of cilantro.  It tastes like spring time in my mouth.

A cilantro dish that my  family loves is adapted from Bonnie Stern’s Heart Smart Cooking.  Cilantro-Grilled Chicken Breasts:  Marinade: in a food processor chop 4 cloves of garlic, 1 small onion, and 1 cup of cilantro including the stems.  Add 2 T of Thai fish sauce, 3 T of freshly squeezed lime juice, 2 T rice vinegar, 2 T hoisin sauce and ½ t hot chillipaste.  Process to form a paste.  Spread over 8 boneless, skinless chicken breast and refrigerate up to 2 hours.  Remove chicken, shake off excess and grill.  

My daughter's new location is Kayamandi Township, South Africa

A recipe that I have not yet tried are spicy African Potatoes from the Focus on Africa- Fundraising Cookbook that I mentioned in yesterday’s blog entry.  Brown a sliced hot red chili pepper, sliced thinly lengthwise in 3 T olive oil.  Add 1 t cumin, 1 t sesame seeds.  Heat until the seeds “hop”. Set aside. Boil 6 large potatoes cut into cubes.  Mix with spices and peppers.  Stir in an entire bunch of finely chopped cilantro.

A drink that we Canadians love is called a Bloody Caesarand many bartenders mix it with their own enhancements-some use a splash of dill pickle juice, others rim their’s with a mixture of rock and celery salt.  The very best version was one that I had with cilantro!