I'll share my recipe, if you'll share yours, December 10, 2011

12 years ago

This is a more or less 'tried and true' recipe. The last time I made chili, it was very similar to this one. Really, the only thing I didn't add was the cilantro (like Jasdip, I just don't like it).

Ingredients

1 cup uncooked quinoa, rinsed

2 cups water

1 pound extra lean ground beef

1 tablespoon olive oil

1 onion, chopped

4 cloves garlic, minced

1 jalapeno pepper, seeded and minced

1 tablespoon chili powder

1 tablespoon ground cumin

1 (28 ounce) can crushed tomatoes

2 (19 ounce) cans black beans, rinsed and drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1 zucchini, chopped (optional)

1 teaspoon dried oregano leaves

1 teaspoon dried parsley

salt and ground black pepper to taste

1 cup frozen corn kernels, thawed

1/4 cup chopped fresh cilantro

Directions

1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes.

2. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; set beef aside.

3. Heat the olive oil in a large pot over medium heat. Stir in the onion, garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chili powder and cumin; cook 1 minute more to release the flavor of the spices. Stir in the tomatoes, black beans, green bell pepper, red bell pepper, zucchini, oregano, and parsley. Season to taste with salt and black pepper. Simmer until the bell peppers are tender, about 20 minutes.

4. Once the red and green peppers are tender, stir in the quinoa, beef, and corn kernels. Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

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Comments (11)

User
12 years ago
These are from Southern Plate, they look really good too.

Fruitcake Bar Cookies

1 Cup Brown sugar, packed (I use dark, or whatever I have on hand)
2 Cups Baking Mix (I prefer House-Autry or Pioneer, but Bisquick will work in a pinch)
1 Egg
1 Stick margarine, melted and cooled
1 teaspoon Vanilla
1 teaspoon cinnamon
1 + 1/2 Cups diced fruit cake mix (or diced candied fruit of your choice)
1/2 Cup raisins
1/2 Cup sliced almonds (the almonds add a GREAT texture)
1/2 Cup chopped walnuts or pecans

1. Combine first six ingredients in large mixing bowl.
2. Mix until well blended. Stir in fruit and nuts.
3. Pat into well greased 8Ã¯Â¿Â½8 pan and bake at 350 for 30-35 minutes.
4. Allow to cool completely and then cover. Allow cookies to rest overnight before cutting into bars.
5. Makes 16-25 cookies, depending on how small you cut them.

Here is a link that might be useful: Fruitcake Bar Cookies
Jasdip
12 years ago
Oh, do I ever like the sound of that recipe Luckygardnr!!
Hey, we have something else in common---cilantro, yuck. Cool.

Another recipe from the Milk Calendar:

Ginger-Lemon Beef and Broccoli
Serve it over rice or noodles to soak up the delicious sauce.

1 lb boneless beef grilling steak, cut into thin strips
1 cup milk
2 tbsp cornstarch
2 tsp grated lemon zest
1/3 cup reduced-sodium soy sauce
1 tbsp honey
1/4 tsp hot pepper flakes or to taste
1 tbsp butter, divided
1 onion, cut in half and sliced
6 cups broccoli pieces
tbsp grated fresh gingerroot, or 1 tsp ground
2 tbsp freshly squeezed lemon juice

In a bowl, whisk a little of the milk into the cornstarch to make a smooth paste. Whisk in remaining milk, lemon zest, soy sauce, honey and hot pepper flakes; set aside.

Heat a wok or large skillet over high heat. Add half the butter and swirl to coat. Add beef and stir-fry for 3 minutes or until browned; transfer to a bowl.

Add remaining butter to pan, then onion and stir-fry 1 minute. Add broccoli and ginger and stir-fry for 3 minutes or until onion is tender.

Return beef and accumulated juices to pan. Whisk milk mixture and pour into pan. Cook, stirring and scraping up brown bits, for 2 minutes or until thickened. Stir in lemon juice.
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I'll share my recipe, if you'll share yours, December 28, 2011
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Yogurt-Marinated Chicken Cutlets (Real Simple) 1/2 cup nonfat Greek yogurt 4 cloves garlic, crushed 1 tablespoon fresh lemon juice kosher salt and black pepper 4 4-ounce chicken cutlets 1/4 cup walnuts 2/3 cup quinoa, rinsed well 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon plus 3 teaspoons olive oil 1 large sweet potato (about 12 ounces), peeled and thinly sliced 1/2 pound shiitake mushrooms, stems discarded 1/2 pound cremini mushrooms, halved if large 2 sprigs fresh thyme 2 teaspoons sherry vinegar or red wine vinegar In a medium bowl, mix together the yogurt, garlic, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the chicken and turn to coat. Refrigerate for at least 30 minutes and up to 2 hours. Heat oven to 450 F. Spread the walnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 4 to 5 minutes. Let cool and coarsely chop. Meanwhile, cook the quinoa according to the package directions. Fold in the walnuts, parsley, 2 teaspoons of the oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Divide the potato, mushrooms, and thyme between 2 rimmed baking sheets; toss with 1 tablespoon of the remaining oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Roast, rotating the sheets once, until tender, 13 to 15 minutes. Drizzle with the vinegar and toss gently. Heat the remaining 1 teaspoon of oil in a large cast-iron or other nonstick skillet over medium heat. Add cutlets and cook until golden brown and cooked through, 3 to 4 minutes per side. Serve with the quinoa and vegetables.
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I'll share my recipe, if you'll share yours, December 15, 2011
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Here's the shrimp and grits I use. I added my changes. And YES used cooked shrimp and they were not rubbery. Sure you can use uncooked if you prefer. I put it together the nite before. Shrimp & Grits Casserole inspired by Suzanne Butler 4 C Chicken broth 1/2 t Salt 1 C Grits (not instant) 1 C Sharp Cheddar Cheese - shredded ***Used finely shredded fiesta blend for the two cheeses 1 C Pepper Jack Cheese - shredded 2 T Butter 6 Green onions, chopped (reserve some for garnish) 1 Green or Red bell pepper, chopped did not use 1 Garlic clove, minced 2 lbs Shrimp, shelled and cooked (reserve a few for garnishing your plated dish) 1 (10 oz) can Rotel, drained Used mild 1/4 t Pepper 1/2 lb bacon, cooked & coarsely chopped Bring chicken broth to a boil and then add grits and cover until cooked. (Follow directions on bag of grits.) Add 3/4 C of cheddar cheese and all of pepper jack cheese. Saute green onion, green (or red) bell pepper, and garlic in butter. Stir together green onion mixture, tomatoes, grits, shrimp, and the rest of the ingredients except for the remaining cheese. Pour into 2 qt baking dish. Bake at 350 degrees F for 30-45 minutes or until bubbling. Once plated, garnish with reserved shrimp, chopped bacon, and remaining shredded cheese.*****garnished with bacon and cheese only
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I'll share my recipe, if you'll share yours, December 13, 2011
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Comments (4)
That sure looks good Luckygardner!!! Shredded Maple-Mustard Brussels Sprouts (Canadian Living) Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters. 2 lb (907 g) Brussels sprouts 8 oz (225 g) pancetta, diced 1/4 cup (60 mL) dried currants 3 tbsp (45 mL) maple syrup 3 tbsp (45 mL) grainy mustard 1/2 tsp (2 mL) pepper Trim ends of brussels sprouts; remove any discoloured leaves. In food processor and using slicing blade attachment, shred sprouts. Set aside. In large skillet or wok, cook pancetta over medium heat until crispy, 8 to 10 minutes. With slotted spoon, transfer to small bowl. Add sprouts to pan; cook until wilted, 8 to 10 minutes. Add currants, maple syrup, mustard, pepper and pancetta; toss to coat.
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I'll share my recipe, if you'll share yours, December 18, 2011
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Comments (3)
I made these for dinner last nite. Made them in a 6-cup regular muffin tin. I also used shredded marble cheese. I also cooked them at 375 along with the meatloaf. They were nicely browned around the bottom and sides and tender. They were terrific and I'll make them again. Muffin Tin Potato Stacks 5 baking potatoes 2 onions, chopped 6 TBS butter 1 1/2 cups grated cheese, Gruyere or cheddar kosher salt freshly ground pepper heavy cream or half and half cooking spray thyme sprigs Preheat oven to 400 degrees. Thinly slice raw potatoes using mandoline or food processor. They can also be carefully hand sliced into thin even slices. Set aside. Melt butter (about 4 TBS) in a large skillet and saute onion over a low heat until translucent and slightly golden. Add 2-4 TBS butter in the pan and melt the butter. Set aside. Grate cheese. Set aside. Spray all twelve muffin cups of a regular size muffin pan. Add 1 slice of potato to the bottom of each muffin cup. Salt and pepper. Add 1 more slice of potato. Top each potato evenly with 1/2 onion and butter. Add 2 more potato slices. Sprinkle 1/2 grated cheese evenly over potatoes. Add 1 more potato slice and salt and pepper. Add 1 more potato slice and evenly add the remaining 1/2 of onion and butter. Add 1 or 2 potato slices and top evenly with remaining cheese. Pour 1 TBS cream over each potato stack. Bake for 35 minutes until potatoes are tender. Remove from oven and let rest for 5 minutes. Run a sharp knife around the edges of each muffin cup and pop each stack out with a fork.
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Marilyn Sue McClintock
12 years ago
Buttermilk Fluff

1 (6 oz.) box peach or apricot Jello
1 small 8 oz. can crushed pineapple
3 Tbsp. sugar
2 large cartons or 1 (19 oz.) carton Cool Whip
2 cups buttermilk

Combine Jello, pineapple and sugar in pan; Combine Cool Whip and buttermilk; add jello mixture. Pour in to glass 9 x 13 inch dish. Refrigerate.

Sue

From Fairfield Glade Ladies Club Country Cookbook
glenda_al
12 years ago
Chili pie
1 pound Italian sausage (sweet or hot), casings removed
2 teaspoons chili powder
1 15-ounce can kidney beans, drained **don't like kidney beans, navy beans
1 14.5-ounce can diced tomatoes, drained
3/4 cup jarred salsa
1 8 1/2-ounce box corn bread mix
1 large egg
1/3 cup whole milk
1 cup shredded Cheddar (4 ounces)
Directions
1.Heat oven to 400 F. In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes.
2.Add the chili powder and cook for 1 minute. Spoon off and discard any fat.
3.Add the beans, tomatoes, and salsa and simmer for 3 minutes.
4.Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.
5.Transfer the chili to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top.
6.Bake until golden, 15 to 20 minutes. Let cool for 5 minutes before serving.
patti43
12 years ago
Ina made this recipe this morning and did ever look good!

CHICKEN WITH GOAT CHEESE AND SUN-DRIED TOMATOES (Ina Garten)

3 boneless chicken breasts, skin-on
4 to 5 ounces garlic-and-herb goat cheese (recommended: Montrachet
3 sun-dried tomatoes, julienned
Good olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan. Loosen the skin from the meat with your fingers, leaving 1 side attached. Cut the goat cheese into 1/2-inch-thick slices and place 1 or 2 slices plus 1/3 of the julienned sun-dried tomatoes under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your fingers, rub each piece with olive oil, and sprinkle them very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Serve hot or at room temperature
Jasdip
12 years ago
I've made that Patti, and it is good!

It was my inspiration when I cut a slit in my boneless, skinless chicken breasts and stuffed them with herb and goat cheese.
I then breaded them in my butter, garlic, dijon then breadcrumbs.

They don't sell boneless breasts with the skin intact here. I did ask for it once, and they de-boned a bone in breast for me, but since making it the way I did last week, it's handier, as I always have blsl breasts in the freezer.
patti43
12 years ago
Jasdip, I think I like your way better. I never use skin-on chicken unless I'm poaching it for the broth. And I use your breading/mustard mixture all the time now. It's delish!
sue_va
12 years ago
Marilyn Sue, that is almost like a recipe I have had for a long time, and used quite often.

PINEAPPLE ORANGE CREAM SALAD

1 20 oz. can crushed pineapple
1 large pkg orange Jello
2 cups buttermilk
ÃÂ½ cup chopped pecans
8-12 oz Cool Whip

Heat pineapple to boiling. Add Jello and dissolve.
Cool until syrupy. Add buttermilk and pecans.
Fold in Cool Whip and chill.

* I use orange-pineapple Jello, and use more pecans.
Use a LARGE bowl to mix this in.

Interesting, isn't it?

Sue
liira
12 years ago
Marilyn Sue and Sue,
here is something similar that I make.

1 19oz can crushed pineapple
1 large container cool whip
1 box instant pistachio pudding

Empty can of crushed pineapple into bowl, sprinkle dry pudding in and stir. Fold in cool whip til all mix together and turns green.
Marilyn Sue McClintock
12 years ago
Liira, our daughter Cheryl makes a similar Pistachio dessert, but she puts marshmallows in hers. I am not a fan of pistachios so I don't eat it very often. That is her standby dessert when she doesn't know what else to fix :)

Sue
bengardening
12 years ago
Liira, that is called a watergate salad or can be used as a dessert. I really like it but my DM hated it. Yes we also put marshmallows in it

I'll share my recipe, if you'll share yours, December 10, 2011

Comments (11)

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Jasdip

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