Posted: October 9th, 2010 | Author: admin | Filed under: Dinner | 3 Comments »
Ingredients:
1-2 lbs (depends on how much you like) meat (whatever kind you prefer i.e. ground turkey, ground beef, cubed beef, etc.)
2 medium onions, chopped
4 carrots sliced thin or a bag of shredded carrots
2 garlic cloves, peeled and pressed
4 strips bacon, diced
2 10-ounce cans beef consommé (you can use beef broth instead)
1 8-ounce can tomato sauce
1-3 T. chili powder (depends on how hot you want it)
1 tsp. dried basil
1 tsp. dried oregano
1 15-ounce can pink, kidney or pinto beans ( I use two cans of different kinds)
salt to taste
lime juice (optional)
MIX INS
tortilla chips
shredded cheddar cheese or cheddar cheese substitute
green onions, with tops chopped
sour cream or sour cream substitute
Cook meat. In a large saucepot, cook bacon until almost crisp. Add onions and carrots and sauté until tender, about ten minutes. Stir in garlic, chili powder, basil, oregano, consommé (beef broth) , and tomato sauce. Bring to a simmer and add cooked meat. Cover and cook ½ hour. Stir in beans (do not drain them if chili is too thick) and taste for seasoning, adding salt and lime juice if preferred. Simmer 10-15 minutes longer and serve in bowls with tortilla chips, cheese, green onions and sour cream as condiments.
Note: I have never tried adding the lime juice. After we put it in bowls, we also have separate bowls of mix ins that everyone can choose what else they want to add. This is a great recipe for entertaining or just for yourselves.
Posted: October 9th, 2010 | Author: admin | Filed under: Sauces | 2 Comments »
Ingredients:
½ cup olive oil (may need more)
1Tbsp Earth Balance Butter or other “butter” substitute
1 tsp salt
3 garlic cloves pressed
2 Tbsp Brewer’s yeast (can omit if allergic)
1 cup pumpkin seeds (can use pine nuts)
4 cups fresh basil
In a blender or food processor, mix first 4 ingredients until blended. Add pumpkin seeds and blend well, then add basil. You can add more oil if too thick. Can be frozen in small containers for later use.
Posted: October 9th, 2010 | Author: admin | Filed under: Sauces | No Comments »
Ingredients:
1/2 cup GF soy sauce, Bragg’s liquid aminos, or coconut aminos
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
To Thicken the Sauce use:
1/2 tablespoon arrowroot dissolved in :
1 tablespoon water
Posted: October 9th, 2010 | Author: admin | Filed under: Dinner | 4 Comments »
Dairy Free Risotto
½ onion red or white minced
1C.-1 ½ C. Arborio rice
½ C. white wine
1 box chicken stock
1 box water (refill stock box)
2-3 Tbsp. Earth Balance “butter”
5-6 cloves garlic
bunch of fresh basil
salt and pepper
truffle salt (optional)
In a 12” frying pan on med low, heat oil. Sweat onions and then add 1 Tbsp “butter”. When onions are clear, add arborio rice and heat until brown (yellow). Pour in wine and allow rice to absorb it. In a separate pot, bring chicken stock and water to a boil and then down to a simmer. Add 1C. at a time of the chicken stock/water mixture to the rice and let soak in. Repeat this until you are 2/3 way through stock and then check for softness. You may add more stock if you like a thinner risotto. Stir to make sure that the rice is not sticking. In a food processor, mix garlic and basil to make a paste. When the rice is at your desired texture, stop adding stock and add the garlic/basil paste. Add remaining “butter”, salt and pepper and truffle salt if desired.
Should take 20-25 minutes.
Can also add shitake mushrooms after onions and cook the same.
Can also add meat and veggies at the end of cooking.
Posted: September 23rd, 2010 | Author: admin | Filed under: Dinner | 2 Comments »
Ingredients:
1 pound of chicken legs or breasts (I usually just use whatever is left over from the previous nights rotisserie chicken)
I tablespoon of red curry paste (Thai Kitchen)
3 medium potatoes, cubed
4 carrots, peeled and cut into 1 inch pieces
2 cloves of garlic
sweet thai basil (I have used regular before or not at all if I didn’t have any fresh basil
1 tablespoon of olive oil
1 can of coconut milk (Thai Kitchen 13.66 0z. can)
2-3 cups of water
salt and sugar
Directions:
Heat up oil in pan/wok, add garlic and curry paste. Cook for 30 seconds then add chicken and cook until chicken is almost done (or tear up rotisserie chicken and add to pan). Add water, carrots and potatoes and let simmer until carrots and potatoes are soft. Add coconut milk and let simmer for 2 minutes. Add sweet basil and turn off heat. Serve alone or with rice.
Posted: June 6th, 2010 | Author: admin | Filed under: Dinner | 1 Comment »
Hamburger Casserole
My mom fed me this meal as a child…
coming soon…