Two for One!

I have been on the hunt lately for new recipes for my family to expand our repertoire of dinner meals. This chili recipe (slightly adapted) comes from the Weight Watchers cookbook that I happened upon at a family member's house. Dieting or not, they have some really tasty meals! I have also included a recipe for sweet cornbread, which comes from a friend I met in college.

SPICY CHILI

Ingredients:

4 t. olive oil
2 onions, chopped
1 carrot, chopped
1 celery stalk, chopped
1 green pepper, seeded and chopped
3-4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped (optional)
3/4 lb ground beef
1 T chili powder
2 t ground cumin
1 t oregano
1/2 t ground coriander
1-14.5 oz can diced tomatoes
1-16 oz. can pinto or red kidney beans, rinsed and drained
1/2 t salt
1/4 t pepper
1/4 chopped fresh cilantro

Garnishes to taste:
fresh cilantro, chopped
sour cream
chopped red onion


Directions:

1. Chop all the vegetables. This is easily the most intense part of this recipe.


2. Heat the olive oil in a large saucepan. Saute the onions, carrot, celery, peppers, and garlic until the onions are translucent, about 15 minutes.

3. Add the beef and cook until no longer pink.

Note: To save money, I generally buy higher fat hamburger. I prefer to cook the meat separately so I can drain the excess fat before adding the beef to the vegetables. I'll add the meat when it is still slightly pink so it can absorb some of the flavor of the vegetables before being fully cooked.

4. Stir in the chili powder, cumin, oregano, and coriander. Cook for 1 minute longer to allow spices to soak in.

5. Add the tomatoes, beans, salt and pepper. Bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes, stirring occasionally. Stir in cilantro.

6. Serve, topped with sour cream and red onion and additional cilantro if you like.


This chili freezes very well, just don't add the cilantro until you're ready to serve it.

SWEET CORNBREAD
sorry, no pictures!

Ingredients:

1 c corn meal
3 c flour
1 1/3 c sugar
2 T baking powder
1 t salt
2/3 c oil
6 T butter, melted
4 eggs
2 1/2 c milk

Directions: preheat oven to 350

1. Combine all wet ingredients.

2. Add dry ingredients and mix thoroughly.

3. Pour batter into a 9x13 pan and bake at 350 degrees for 50 min. Alternately, you may cook this as muffins instead, baking for only 12-18 minutes. Makes approx. 3 dozen muffins.

from the kitchen of laura w.

Great Grape Salad

This is an awesome summer salad (it's usually too expensive to make in the winter, wait until grapes are on sale), and is so refreshing. I get asked for this recipe all the time.

4 lbs grapes (about 2 bags - I always use red)
8 oz cream cheese - softened (you can use neufchatel)
1 cup sour cream (you can use lowfat if you like)
1/2 cup granulated sugar
1 tbsp. brown sugar
1 tsp. vanilla
1 cup Grape Nuts (I actually use Western Family brand because they are cheaper, but they taste just the same).

With a hand mixer blend cream cheese, sour cream, sugars, and vanilla until smooth. Wash grapes and drop one by one into cream cheese mixture. Coat all evenly. Add Grape Nuts just before serving (no longer than 1/2 an hour).

Tips: Make sure your cream cheese is SUPER soft before you start, or you will end up with lumps. I usually put mine in the microwave on auto defrost for about 30-60 seconds. Don't let it melt, but it can be very soft.

Make sure you pluck those grapes carefully and don't leave any stems in - run each one through your fingers to double check.

If you are making this for a party or a big group go ahead and coat the whole salad with grape nuts. However, if you are just making it for your family and you'll want to eat it over a few days, just drop grape nuts on individual sized servings and leave the rest plain in the fridge until you are ready to use it. That way the grape nuts won't get soggy.



From the Kitchen of Tannie Datwyler

My Mom's Shepherd's Pie

I learned that "Shepherd's Pie" categorizes any meat and vegetable combination with mashed potatoes on top...so, pretty much anything you want to throw in the pan. Here is my mom's version that I grew up with.

Ingredients:

1 lb. ground beef
2 c. instant mashed potatoes
1 pkt. brown gravy mix
1 c. water
frozen peas
1 1/2-2 c. cheddar cheese

Directions:

1. Brown meat. Drain any fat and season as desired. While the meat is cooking, prepare the mashed potatoes.

You can use real potatoes, and boil and mash them before starting anything else. I am all about making this as easy as possible, so instant mashed it is.

2. When the meat is fully cooked, add gravy mix, 1 cup of water, and as many frozen peas as you would like. Stir until all gravy is mixed it. Leave on burner until everything is heated through.


3. Pour the meat/peas mixture into the bottom of a 5 qt. casserole dish (9x13 cake pan works just as well, too).


4. Add mashed potatoes and spread evenly over the meat.


5. Add cheese.

You can grate it if you like. Again, I'm all about making it quick and easy, so I slice it for quicker application. :)

6. Bake at 350 degrees until the cheese is melted and bubbly.

I like it a little crunchy around the edges...some gravy will also "leak" up.

from the kitchen of laura w.