Posts Tagged ‘american’

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chipotle-chocolate chili

January 25, 2014

Do you like smokey, dark, thick, savory, rich chili?

You just found your new favorite recipe.

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Cook four slices of bacon in large stockpot. (optional – just add coconut oil or butter if you don’t eat bacon.)

While it cooks, slice a huge sweet onion or two-three small onions.

Put a head of garlic and a sweet bell pepper in your toaster oven and roast it until they’re caramelized.

Remove bacon when done. Add onion to hot grease.

Cook onions over a low heat until caramelized.

When done, add stock (any kind) or water, chipotle salsa, a large can of fire-roasted tomatoes, a bay leaf or two, and your choice of cooked beans. (I like some combination of red kidney beans, butter beans, and pinto beans, but you can’t go wrong with any beans in chili. Black lentils or even cannelini beans are great.)

Add bouillon or any kind of fat. Coconut oil is great. So is schmaltz from leftover chicken (I save mine for this purpose!) or even grease from last night’s hamburgers.

Season with tons of paprika, oregano, cumin, coriander, garlic powder, onion powder, a little pumpkin pie spice, and a lot of unsweetened cocoa powder.

Seed & peel the black skin off the pepper. Add the pepper and roasted garlic.

Simmer >1hr, or until it tastes amazing.

Salt and pepper to taste.

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cranberry sauce with red wine and figs

November 28, 2013

water as needed
1 splash – 1 cup of red wine
half a packet of dried figs (about 10-12)
a half-cup to a cup of fresh, frozen, or dried cranberries, cherries, and whatever else you have
just a bit of fresh orange zest, orange juice, or candied orange
one quick squeeze of a fresh lemon
a pinch powdered allspice or cinnamon
a t apple cider or red wine vinegar
if you need a sweetener, use whatever you like – honey, sugar, etc.

bring to a boil and simmer until sweet and tender. continue adding water, as the figs will soak up a lot of liquid.

if you prefer it thicker, add a pinch of potato starch or corn starch.

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modified from david lebowitz‘s version

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bubbling butter beans

November 11, 2013

Are you wondering, like I was, “What are butter beans?”

I also just learned that the south calls them “butter beans.”
I have seen canned butter beans in the stores down here and wondered what they were! I love lima beans, but I think I like them even better when they’re called butter beans.

Lima beans, butter beans – whatever you call them, they are creamy and rich-tasting. Somehow, even though they are the bacon of the bean world, they are incredibly high in fiber, B vitamins, magnesium, potassium, and iron. They even lower blood sugar.

3 tablespoons olive oil or fat
6 slices thick-sliced bacon (or sausage)
½ cup finely chopped shallots or sliced onions
4 garlic cloves, crushed and peeled, plus 1 tablespoon grated garlic (use a Microplane) or garlic mashed to paste
1 tablespoon chopped fresh sage
2 cups chicken stock or canned low-sodium broth
4 cups cooked butter beans or two 15-ounce jars or cans butter beans, drained, rinsed if canned (also known by their other name – lima beans!)
1 cup Pomi diced tomatoes (or other Tetra Pak tomatoes), drained
1 teaspoon dried oregano
salt and pepper to taste
2 tablespoons finely chopped fresh flat-leaf parsley
White wine vinegar

Preheat the oven to 300 degrees F.

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat until it sizzles when a piece of bacon is added. Add the rest of the bacon, the shallots, crushed garlic, and sage and cook, stirring, until the shallots are just translucent, 3 to 4 minutes.

Add the chicken stock and bring to a boil. Add the beans, bring to a simmer, and simmer for 10 minutes.

Meanwhile, heat the remaining 1 tablespoon olive oil in a small skillet over high heat until very hot. Add the tomatoes and sauté for 2 minutes, then add the grated garlic and oregano and cook until most of the moisture has evaporated and the tomatoes are crackling.

Stir the tomatoes into the bean mixture, along with the prosciutto fat. Season with salt and pepper and pour into a 2-quart casserole or baking dish.

Transfer to the oven and bake for 20 minutes, until the beans are velvety and creamy. If the beans start to look dry, add a splash of water.

Stir the parsley into the beans, adjust the acidity with white wine vinegar as necessary, and drizzle generously with olive oil. Serve, or keep warm in a low oven until ready to serve.

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adapted from seven spoons. the photos of these beans with a sunny-side up egg over the top looks amazing.

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update:
AMAZING!

i tweaked it considerably.

MY VERSION:

VEG: roast garlic and other roastable veggies. whatever’s in season: squash, brussels sprouts, anything! chop them, and start them in a pan or pot with some olive oil.
NON-VEG: in a large pot or pan, add bacon, ham, salt pork, bits of fat you trimmed off last night’s pork chops or chicken, or ground sausage. any flavorful, fatty meat.
BOTH: add two small sliced onions. (add extra fat if they stick.)
add half a head of roasted garlic and any roasted veggies you have.
rinse two cans of butter beans and add.
fry for a few minutes.
add seasoned (herbed) tomato sauce and your favorite stock or even just a little water and cooking wine. pepper, salt to taste, fresh herbs if you want. it’s all good.

the sauce ends up buttery and creamy from the beans.

this is simple, quick to prepare, cheap, very filling, and HIGHLY recommended. great as a dip, or a sandwich spread, or piled on crackers or toast, side dish, or just eaten alone! butter beans don’t have a “beany” taste or texture – they are great for picky eaters. i tend to prefer heavily seasoned beans, but this is perfect just like it is.

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jalapeno-cheddar beer bread

October 6, 2013

BEER-BATTER CHEESE BREAD
MAKES ONE 9-INCH LOAF

Insert the toothpick in a few spots when testing for doneness; it may hit a pocket of cheese, which resembles uncooked batter on the toothpick. Strongly flavored beers make the bread bitter, so mild beers work best here.

8 ounces sharp cheddar cheese, 4 ounces shredded and 4 ounces cut into ¼ -inch cubes
one or two minced fresh jalapenos, seeded
3 cups (15 ounces) unbleached all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1½ teaspoons salt
½ teaspoon pepper
1 (12-ounce) bottle light-bodied beer (see note)
4 tablespoons (½ stick) unsalted butter, melted

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 9 by 5 inch loaf pan.
2. Combine the shredded and cubed cheese, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir in the beer and mix until well combined. Pour the batter into the prepared loaf pan, spreading it to the corners. Drizzle the melted butter evenly over the top of the batter.
3. Bake until the loaf is deep golden brown and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool the bread in the pan for 5 minutes, then turn it out onto a rack. Cool completely and slice as desired. (Although this bread can be kept in an airtight container at room temperature for up to 3 days, after the second day the bread is best toasted.)

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from chris and libbie, who in turn got it from cooks illustrated, who i refuse to link now that they are charging for their recipes. food is a right and recipes should be free!

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lazy leftover fried rice with broccoli

September 8, 2013

Tempted to call for take-out because you don’t have any food in the house? Here’s some Americanized Chinese food for a lazy day!

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Steam broccoli.

In a (separate) frying pan, heat canola oil. fry raw unseasoned meat or meat substitute or mushrooms in it (optional, of course) and set aside.

In same frying pan (no need to rinse it,) fry onions on medium-high, stirring frequently. When translucent, add fresh minced ginger or garlic. When aromatic, add leftover rice. Cook a few minutes.

Re-add the meat or mushrooms, and, if you like, a handful of frozen peas. Remember to stir frequently.

In a bowl, whisk together a fair amount of either tamari, soy sauce, or hoisin if you like it super-sweet. Add peanut or sesame oil, sesame seeds, a little rice wine vinegar, little Sriracha (to taste,) cooking sherry, two drops of fish sauce, and a little miso.

When the broccoli is done steaming, cut it into pieces and throw it into the pan. Crack a few eggs over it and stir immediately. Cook a few minutes.

Pour the liquid evenly over the food while stirring. Cook a few minutes. Eat.

This tastes exactly like Americanized Chinese take-out fried rice. It’s easy to customize – eggplant fried rice, steak fried rice, fish fried rice, whatever you have in the house! A great dinner for those times there’s nothing in the house and you’re tempted to spend money on takeout. This costs almost nothing to make and has big flavor. You can’t go wrong with it – snap peas, carrots, leftover baked potatoes – you can stick any food into fried rice.

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FRIED RICE QUESTIONS

“How come my fried rice doesn’t taste like take-out?”
You won’t like my answer. Restaurants use WAY more oil and sugar than most home cooks would ever dream of.

“Why is it mushy or sticking together?”
Don’t use fresh rice! If you cooked the rice the same day you tried to fry it, that’s your problem. It needs to lose moisture. Make rice, stick it in your fridge, and fry it tomorrow or the next day.
If your rice is leftover, you’re not using enough heat! Kick it up to medium-high, or higher if you have someone to stir it constantly for you while you dump in ingredients. Don’t add anything to the pan until it’s super hot!

“What if I’m totally broke?”
Just go for soy sauce with ginger. Rice wine vinegar is cheap and a great investment, but if limes are cheaper in your area, go for those instead.

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louisiana red beans and rice (+ vegan version)

August 14, 2013

scroll down for a vegan version!

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meaty cajun red beans and rice

1 pound dry kidney beans
1/4 cup olive oil
1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons minced garlic
2 stalks celery, chopped
6 cups water
2 bay leaves
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/4 teaspoon dried sage
1 tablespoon dried parsley
1 teaspoon Cajun seasoning
1 pound andouille sausage, sliced, or 1 smoked ham hock
4 cups water
2 cups long grain white rice

Rinse beans, and then soak in a large pot of water overnight.
In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Add hamhock, if using. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
Stir sausage into beans, and continue to simmer for 30 minutes.
Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

modified from here

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vegan louisiana red beans and rice

1 medium onion
1/2 green pepper
2 ribs celery
3 cloves garlic
3 15-ounce cans light red beans (no sugar added), drained and well-rinsed
1 15-ounce can can fire-roasted tomatoes
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon smoked paprika
1 teaspoon salt (optional or to taste)
1/2 teaspoon freshly ground black pepper
1/4 – 1 teaspoon red (cayenne) pepper (to taste)
2 teaspoons hot sauce, plus more to serve
Smoked salt or Liquid Smoke seasoning (optional)
cooked brown rice, to serve

Begin heating a large, non-stick pot over medium-high heat.
Cut the onion into quarters and pulse it in the food processor to mince; add it to the heated pan. Cut the pepper into quarters and chop it finely in the processor; add it to the pan. Cut the celery into 2-inch long pieces and chop it and the garlic in the processor; add it to the pan.
Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.
While the vegetables are cooking, rinse the beans well. Put half of them (1 1/2 cans) into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed.
When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings except smoked salt. Cover tightly, reduce heat to very low, and cook for at least 30 minutes. Stir every 5 or 10 minutes and add water as needed to keep beans moist but not soupy. Like regular red beans, these taste better the longer they cook, so consider 30 minutes the bare minimum and cook them longer if you can, adding water as necessary.
Just before serving, sprinkle with smoked salt or a little Liquid Smoke. Stir well, and serve atop rice with more hot sauce on the table.

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from the fat-free vegan kitchen

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raw almond butter cups

August 14, 2013

3/4 cup raw almonds, ground into a meal
1/4 cup rolled oats, ground into a flour
2 tablespoons raw almond butter (or nut butter of choice)
1.5 tablespoons coconut oil, warmed if necessary
1.5 tablespoons pure maple syrup (or agave nectar)
1/4 teaspoon cinnamon
1/4 teaspoon pure vanilla extract
pinch of fine grain sea salt, to taste

for the topping:

3 tablespoons coconut oil
3 tablespoons pure maple syrup (or 2 tbsp agave nectar)
2 tablespoons cocoa powder
pinch of fine grain sea salt, to taste

1. Add almonds and oats into a high-speed blender and blend on high until a flour forms. Dump into a large bowl and break up any clumps with your fingers.
2. Add the nut butter, coconut oil, maple syrup (or agave), cinnamon, vanilla, and salt into the bowl. Stir until thoroughly combined. The dough should be fairly sticky like cookie dough.
3. Line a mini (or regular) muffin tin with paper liners or use a silicone muffin holder. Portion the dough into each muffin cup and press down until even and smooth.
4. To make the chocolate sauce: Whisk together the coconut oil, sweetener, cocoa powder, and salt until no clumps remain. Spoon the sauce over top each of the cups, distributing evenly. Garnish cups with sliced almonds if desired.
5. Place in the freezer in a flat area for 30-45 minutes, until firm. Pop out the cups & enjoy immediately! These are best consumed straight from the freezer.
Notes: If looking for an oat-free option, you might be able to substitute the 1/4 cup of oats for more almond meal. My guess is that you’d need to add another 1/3-1/2 cup almonds to avoid the dough becoming too sticky. Please report back!

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from oh she glows

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cauliflower crust calzone (gluten-free)

July 8, 2013

makes three medium size calzones (feeds 3)

Crust

1 small head cauliflower, cut into small florets (should yield about 3 cups once processed)
½ cup / 1.7 oz / 50 gr mozzarella cheese, shredded
1 free range egg, lightly beaten
½ teaspoon fine grain sea salt
½ teaspoon oregano
¼ teaspoon ground black pepper

Filling

6 tablespoons thick tomato sauce
½ cup / 1.7 oz / 50 gr mozzarella cheese
pinch of salt

Directions

Preheat oven to 450°F (220°C) and place a rack in the middle. Grease baking sheet.
Steam and rice cauliflower.
Place the cauliflower rice in a tea towel and twist it to squeeze out as much moisture as you can (I squeezed out more than 1 cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise you’ll end up with a mushy dough, not a crusty one.
Transfer the cauliflower rice to a mixing bowl and add egg, mozzarella, oregano, sea salt and pepper. Mix well.
Using your hands, press the mixture onto the baking sheet and shape into three discs (diameter should be about 5 inches).
Place in the oven and bake for 10 (no more no less, 10 minutes).
Remove from the oven and, working quickly, top the half of each disc with tomato sauce and mozzarella. Using a large spatula carefully lift the half of the disc without filling and fold it over the other part.
Use your fingers to push the edges of each calzone together and seal in the filling.
Bake in the oven for an additional 12 minutes.
Serve hot!

Nutrition facts

One cauliflower crust calzone yields 161 calories, 8.3 grams of fat, 8 grams of carbs and 11 grams of protein.

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recipe and nutritional facts from the iron you

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I made three big pizzas with the “dough,” and wasn’t impressed with the chewy crust that tended to stick to the cookie sheets. Weird consistency, time-consuming cleanup, and overall a lot of work for not a lot of results. I tasted a cauliflower crust pizza last year that impressed me, so I’m not sure what I did wrong. Any ideas?

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cajun french onion broccoli jambalaya

February 4, 2013

this came out of a craving for broccoli cheese soup, french onion soup, and jambalaya. it’s all of them at the same time. easy to make vegetarian, too – just leave out the sausage and chicken, and replace with whatever veggies you have in the house that taste great in soup!

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fry two onions in a soup pot.

add stock, or water and bouillon.

add a head of peeled roasted garlic, two bay leaves, and a hot chili pepper or two. (i added potatoes, too, since i have a surplus.)

boil together a half-hour or so until soup base tastes wonderful.

add cajun seasoning blend (make your own with thyme, oregano, paprika, cayenne, onion and garlic, salt and pepper,) cut-up raw chicken, chunked broccoli stems, and slices of andouille sausage.

cook about another half-hour.

add broccoli florets 3 – 5 minutes before soup is done.

top with a little cheddar.

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highly recommended! hearty, rich, filling, and easy.

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the best chili recipe EVER.

April 24, 2012

this one is cincinnati-style. if you’ve never tried making chili like this before, you’re missing out. it’s vegan. it’s hearty. it’s filling. it’s healthy. and it’s jam-packed with flavor. this one’s a crowd-pleaser, and really easy, too. basically, you just boil things. did i mention that it’s really, really cheap to make?

this recipe is a combination of my trial and error and suggestions from kathy, who went to school in ohio.

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beans:
i like a combination. mostly red kidney with a few other kinds thrown in as well. try anything. black-eyed peas are always a favorite. white beans and black lentils are another favorite. but anything works.

quick-soak them.
(that just means: boil lidded for about a minute in tons of water, leave the lid on, and soak for an hour.)

drain. in same pot, fry onions in a heavy fat (coconut oil or leftover meat grease are both great).

add fresh water and beans, and begin boiling again.

add whatever veggies you have, roasted together (garlic and fresh hot peppers, for instance!)
add a can of whole tomatoes, or a mess of fresh tomatoes, and a few scoops of tomato paste.
add a bay leaf.
really don’t leave out the roasted garlic.

season with tons of:
paprika
cumin
coriander
garlic or garlic powder
molasses
powdered unsweetened cocoa
red wine, red wine vinegar, or a red cooking wine (apple cider vinegar’s good, too)

a bunch of, to taste:
oregano
allspice
cinnamon
cayenne

and just a few pinches of:
clove
nutmeg
mace

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serve on spaghetti with cheese on top if you like it cincinnati-style. or top it with plain yogurt and have it with a salad.

other variations?
sometimes i throw in a few scoops of leftover cooked veggies, or any number of other partially-roasted veggies. roasted peppers, of course, are great, but be creative! zucchini, eggplant, green beans, cauliflower: anything works in chili!
if you have anything roasty or smoky, like smoked sea salt or smoked pepper, roasted coriander, or bits of smoked meats or fish, throw those in! the smoky flavor works perfectly with beans.
meat-eaters can cut up bits of pork belly or smoky bacon to fry with the onion in the beginning. ground meat, of course, is traditional, but i rarely put meat in chili. why? it’s delicious just like it is!

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chili is not scary! if you’ve never made it, do it now, before it gets too hot outside!

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