Weeknight Chicken Chili

It turns out that Man CAN live on bread alone, but it's not a good idea. 

We are working on a healthier diet for medical reasons.  Brings up memories of my father being put on a bland diet late in life, broiled chicken breast with non-salt seasoning. Ick.  I'm not ready for bland and looking for options.  

I think it's important to realize that food isn't very complicated.  The food shows that we all watch these days try to make it look complicated and fancy and chefy, but real food isn't that.  

Weeknight Chicken Chili

Leftover cooked chicken from another meal (about 1 1/2 c.) chopped

2 cans (14.5 oz) tomatoes and 1 can (8 oz) tomato sauce

1 (15 oz) can kidney beans, drained and rinsed

1 can (14.5 oz) corn, drained

Now, 1 T. canola oil in the pot with 2 garlic cloves, 1/2 a red pepper diced.  The ingredients listed above - dump them in.  1 t. chili powder and 1/2 t. cumin. I'm a light-weight with spicy food so more if you wish. 

And 1 jalapeno seeded and finely chopped.  Using a lot of fresh hot pepper is new to me, but it isn't rocket science, its cheap, and adds tons of flavor.  I'm finding that jalapenos give a great flavor without that much spiciness.  And that's what I'm looking for.  Put it all on a very low simmer.  Add a little water if you want it looser.

Now, feed the dog, water the patio plants, do a few chores until we are ready to eat.

 
And take a moment to enjoy myself. 10 - 15 minutes. Not too much to ask for out of life.

An enormous black bee is enjoying this flower.  Really cool.

I like to top chili with cheese. 

You can top yours with whatever you want, 'cause it's your chili. 

A printable copy 
   https://docs.google.com/document/d/1l0RbqvbX8KGT3fz-uCf61mBWx5I6NExrVxcBYPI1UAY/edit?hl=en_US#

  

Zesty Beef Vegetable Soup

We'll be eating pretty well for a couple days coming up.  So it's soup tonight and tomorrow.  Soup is a creative outlet, different every time.  It is also a chance to clean out the fridge.  It is comfort food and makes me feel warm, safe and secure.  I was taught that feeling as a kid.  What would you want to pass on, if not that?

Good soup is better the second time.  It freezes well.  It's frugal.  It's a one pot dinner.  Need I say more? 

Zesty Beef Vegetable Soup

3 T. four, 1/2 t. salt, 1/4 t. pepper goes into my 8 x 8 square baking pan.  I defrosted 1 package of beef stew meat yesterday. 

Cut it into the size pieces you want to eat.  Stew meat doesn't come cut small enough.  Also, take the time to cut off anything you don't want to eat. 

Now into the flour mixture.  Turn it with a big spoon to coat the meat with the flour. 

Why are we doing this?  The flour is a natural thickener and will help to thicken the sauce slightly.  Also, the next step will brown the meat in oil.  The browned bits of floury outside will add flavor and texture.  

The next step is called braising.  Put 2 T. of good oil in the bottom of the soup pot and get it very hot.  I'm using grape seed oil, but anything from canola to olive oil is fine.  Add the meat piece by piece, moving it around with a large spoon and/or tongs.  Careful, 'cause it's hot.   Turn the meat as it browns.  The point of braising is to brown the outside.  With braising, you are expecting another cooking method to fully cook the inside of the meat.  This can be baking, roasting, stewing and maybe a couple other things.    

More good stuff.  1 (14 1/2 oz) can crushed tomatoes, 1 (8 oz) can tomato sauce, 2 T. red wine vinegar, 2 T. Worcestershire sauce, 3 garlic cloves minced, 1 t. dried oregano, 3 cups beef broth. 

Oh, and a shallot finely chopped.  On that note, this is the creature that I mean.  A small mild red onion.  I like them.  Actually, I like them, a lot.  But recently, I've heard people call green onions shallots.

Alright with me, but I don't much use green onions.  This is what I like.  Or you could use a 1/4 of a big white one.  Or more if you want.  Cooking is a very small part of the day when it is all about me.  The rest of the day, it is all about other people.  So be happy and do what you want.

Now vegetables.  Here is the time you can express yourself with your favorites.  Or you can just clean out the veggie drawer.  Up to you.  I recommend carrots and potatoes.  Winter veggies such as broccoli or cauliflower are good.  A turnip or zucchini is another common choice.  I often use a can of green beans and a can of corn along with what ever I've got fresh.  Here it is today.  Cauliflower from a previous meal in the upper right corner.  Carrots and potatoes (more potatoes would be good.)  Frozen corn in the lower right, frozen peas.  The lower left is black beans from my freezer.  I previously cooked a bag of dried beans for another dish and froze the remainder.  I add beans to soup not because I love beans but because I hear they are good for us.  That's just me. I also added a 1/2 dozen crimini mushrooms quartered. 

Total cook time from the start of the meat is somewhere around 2 hours.  About that time, I start scooping out a piece of meat and a couple chunks of vegetables and sample for doneness.  When the meat is done and tender and the veggies are soft you can serve, although additional slow simmer time doesn't hurt anything and helps the flavors to marry.

On another subject, you do not want to be the next person in a store, customer, vendor or neighbor who asks me if I'm "ready" for Christmas.  Just saying.

Game Day

Husband's favorite team of all time is in the World Series.  That would be the Giants.  He remembers his father taking him and his brothers to games.  To him, the Giants are a very happy thing.

Here he is in San Fancsico watching his Giants.  Doesn't he look happy?

If your favorite team is in the World Series you should watch every second that you can.  These moments don't last; live in them when you can.  Get any enjoyment from them you can.   I mean really.

 

These are pictures I took of another Giants game we were able to attend in the past.  When?   A couple years ago?

He couldn't see the game on Thursday night because we needed to finish up a presentation for our final project for a class we were taking. 




Step-Son kept texting the results throughout the game.  Somewhat entertaining by itself. 

Chili Night tonight.  After the game.  This is a very flavorful chili, but not one that is spicy.  If you like that, pass the Tabasco bottle. 

I should mention that this recipe came from a Taste of Home magazine around 7 or 8 years ago.  I've changed it a bit, but not enough to claim it.

 

I'll likely freeze at least one quart mason jar of this (maybe 2) for other meals.  We like this for week night meals with bread and cheese.

Ground Beef Chili
3 pounds ground beef
1 medium red pepper, chopped
3 celery ribs, chopped.
1 T. dry onion flakes
 2 cans (16 oz each) kidney beans, rinsed and drained
1 can (29 oz) tomato sauce
1 jar (16 oz) salsa.  (I use Pace Picanti sauce, but use your favorite)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 1/2 oz)  beef broth
2 cups water
1 T. chilli powder (Use 2 if you want)
2 T worcesterchire sauce
1T. dried basil
2 t. ground cumin
2 t. steak sauce (A-1)
1 t. garlic powder
1 t. salt
1 t. ground pepper

In a large pot, cook beef and vegetables until meat is no longer pink.  Drain any liquid.  Add remaining ingredients.  Bring to a boil.  Reduce heat and simmer uncovered for 30 minutes or until chili reaches desired thickness. 

Freeze leftovers for another meal or package left overs for lunch.  This makes a big pot of chili and freezes well if you wish.

Pumpkin Black Bean Soup

I'm a soup girl.  No doubt about it.  And I'm planning to make more beans this winter.  While Husband is finishing up the chicken fried cube steak and mushroom gravy, I'll be eating this.

http://www.homemadesimple.com/en-us/foodandrecipes/pages/pumpkin-black-bean-soup.aspx

It's really delicious.  I decreased the cumin to 1 T.  (I'm mean 3 T. cumin?  Really?) and added about 1 T. of Italian Seasoning.  I used chicken broth because I didn't have vegetable broth.  If you know the Osbornes, you know vegetarians don't eat here.  Husband is a carnivore. 

Remember to try things.

Use-The-Extra-Stew-Meat Soup

Everyone has left after a week of bliss culminating in the wedding our Step Son and our lovely new daughter in law.  I think they won't mind if I show a picture.

The house was packed with so many lovely and interesting people.
Husband is in the middle with his two brothers.  Yes, they came downstairs dressed alike.  Isn't it so interesting when you get family together?


Oh, and one more cutey picture,  because I can't resist.

Now, we are washing bath towels and bedding.  The extra stew meat is from Daughter-in-Law's frig.  She didn't get it used prior to leaving and brought it to us.  

Use-The-Extra-Stew-Meat Soup 

2 lbs stew meat, washed and dried.  I put a collendar in the sink, add the meat and rinse well.  Then I let it drain and dry it with paper towel.  If you don't do all this, okay.  Just what I do.   I I cut pieces a bit smaller because some of the pieces were too big.

A couple tablespoons olive oil in the pan.  Get it hot.  Add the meat and about a 1/2 cup of flour.  Mix it up and simmer until the meat browns.

Add a carton of beef broth, 1/2 cup pearl barley, 1/2 c. yellow split peas, 3 big carrots, cleaned and thinly sliced, and 1 red pepper, cleaned and chopped.

2 teaspoons of salt and a good tablespoon of minced garlic.  Several good shakes off the Tabasco sauce bottle.  We want some flavor here!

Simmer for an hour.  Or until the barley and peas are tender.  Stir a few times while it cooks. I like it thick.  Add more liquid if you like a soupier soup.

Remember to use the left overs. 

Beef Vegetable Soup

Just before our forced remodel, I bought this cookbook at a thrift store.  Copyright 1978, the year after I graduated from highschool. 

You'd have to be the right generation to know how cool this book is to me.  Many an evening during our time at the motel room, I browsed this book and dreamed of things I'd make.   

Soup is comfort and happiness.  If you agree, you are a lucky person.

Many of my household goods are still packed.  Some are covered with fine construction dust.  For now, I'm stuck with just the basics, but it feels so good to start to get back to my normal routine.  

Beef stew has potato in it in my world.  My mother made stew.  I usually make it without the potato.  And my special ingredient that Mom would never had used - a can of beer.  I don't drink the stuff. The whole can goes in.  Husband comes by picking up the can.  No, you didn't leave it there, dear.  And no, I haven't started drinking it.

Beef Stew

4 T. Flour
1T. minced onion

2 lbs beef stew, cut very small. 

I think stew meat from the store must be cut up much smaller before it can be used.  What are you supposed to do with those big chunks? 


Combine the flour and onion.  Toss the beef in the flour to coat.  

2 T canola oil goes into my soup pot and I turn the new stove on.  

 As the oil heats, I add the coated meat, stirring as it browns a bit.     I'm not worried about cooking it.  It is just nasty old chuck, one of the worse cuts and will need to cook a long time before it is tender.  So once it is browned slightly but still pinkish in the middle, I start to add stuff. 

1 32 oz. carton of beef broth and the 12 oz can of beer.   

1 large or 2 small cloves garlic, finely minced

1/2 t. Italian seasoning and 1/2 t salt

1/2 t. Chipotle tabasco or your favorite hot sauce.

2 carrots and 1 rutabega, peeled and chopped finely

1 piece of celery, chopped finely

1 can each green beans and corn, drained first

Now bring it to a simmer and cook for 1 to 1 1/2 hours.  That old beef chuck becomes pull apart tender and yummy.  The pot gets cooled and into my frig.  It will be lunch for us this week.  Remember that soup makes you happy. 

Beef and Barley Soup

My paternal grandparents lived in Oklahoma while I was growing up.  Every other year, we had a vacation to visit them.  Mom drove during the day and Dad drove at night.  Straight through, we stopped to use the bathroom and eat.  Most of two days.  Happy times. 

Once we got there, in rural Northwestern Oklahoma, it wasn't much better.  I remember arriving one time and being so happy to be out of the car, that I ran out along the sidewalk, through the car port and into the lawn only to come running back crying because I had stepped into red ants in the grass.  Let's just say they sting.  They don't have red ants in Oregon.  I didn't know you can't run around bare foot, until then.

I was, well, a busy child.  To keep me from going crazy, mom and I would cook in Grandma's kitchen.  Everything from cookies to pot roast.  All day.  I never stopped being amazed by the depths of her freezer and pantry.  She had food put by that would have lasted for months.  She had raised small children during the Depression, right there.  And she learned to put the things she needed aside.  

One year a package arrived.  It contained a cookbook from Grandma in Oklahoma.  Here it is.  I'm 50 now and this happened when I was a teenager, so this cookbook as seen a few things.  It has tape all over it and splatters of who know what throughout.  My handwriting is on many pages. 

It is from this book that I started making Beef and Barley Soup, so heres to you, Grandma in Oklahoma.

Beef and Barley Soup

In a large soup kettle, 2 T. Canola oil, 2 lbs stew meat, 1 medium onion, finely chopped and 2 stalks celery finely chopped.  Cook on high stirring to brown the meat and wilt the vegetables.  It isn't necessary to cook the meat through at this point.

I don't think my meat guy doesn't cut stew meat small enough, so take the time to cut it smaller.   

When the meat is mostly brown and the vegetables have softened, add 8 cups of good broth.  Reduce heat.  Cover the pot and simmer for 2 hours.  Sorry, this is not a weeknight soup.

Now, my theory is that I taste with every step.  Not because I'm hungry or worried about seasoning.  Because I want to.  It's a wonder I ever eat at the table and that I'm not overweight.  So take a piece and put it on the tasting plate and allow it to cool then taste it.  

1 T. dill weed, 8 or so crimini mushrooms, quartered, (my favorite kind), 1 cup pearl barley, 8 carrots, pealed and chopped, into the pot. Stir, bring to a simmer and put the lid back on for another 45 minutes.  Do this type of cooking early in the day while you are doing other work like housecleaning or whatever.  When it is finished, set it aside for instant dinner that night.  I'll be freezing most of this for lunches.

And look at what happened later in the day instead of having to cook. 

And This.

And This.

Remember to get your work done early so you can play.

Potato and Ham Soup

I've discovered something very interesting.  I can use a 10 pound sack of potatoes.  I didn't know that.  I've always bought my produce a week at a time. 

But a while back, I bought a 10 pound sack of potatoes at the produce market and have been happily making potatoes ever since. 
http://dinnerattheosbornes.blogspot.com/2010/02/twice-baked-potatoes.html

They've been living in my garage frig next to the beer.  Wonder what else I can do.

Anyway, I'm on a real soup kick, seeking comfort and pleasure and giving it when I can.  We were sick with the flu a while back.  For a couple days we ate canned soup.  My husband said, "Your soup is always better.  I wish we could have that, but of course you are sick."  And he looks over at me wistfully.  

My mother put soup in quart canning jars and froze them.  I remember being very happy to come home from school and find a frozen canning jar in the sink filled with chili or split pea soup or chicken and noodles or potato soup and knowing that and corn bread with be on the dinner table.  Those were happy nights.  Dad was happy.  We were happy.  Mom wasn't stressed out.  Dad would come along and give her a pat on the bottom when he thought we didn't see.  

As I mentioned I'm on a soup kick.  I've got two packages of ham from a previous ham dinner in my freezer and fresh chives from my greenhouse, so perfect!

Potato and Ham Soup
3 T. butter
2 stalks celery, chopped
2 carrots, finely diced
1 T. flour
2 cups milk
1 t. chicken bouilon granules. 
1 14.5 oz can chicken broth
1 c. 1/2 & 1/2
4 medium russets, baked, skins removed and mashed
2 cups diced ham, 
1 t. salt. 
Fresh chives, chopped

Bake the potatoes until they stick easily with a fork, as you would for a baked potato. Melt butter in a large soup pot and add vegetables, cooking until slightly cooked,  just a few minutes.  Add the flour and stir to make a paste.  Add the milk, bouilon, broth, 1/2 & 1/2.  Stir well. Keep warm but don't boil.  Remove the skins from the potatoes and mash them with a potato masher.  Add them to the soup.  Add the ham and salt.  Now carefully bring the soup to a slow simmer.  Stir regularly to make sure it doesn't stick on the bottom.  Continue cooking on low and stirring until the vegetables are cooked to a desired softness.  5 - 10 minutes.

And now a little bit about baking potatoes.  Baking in the oven produces a very different baked potato than the microwave.  I much prefer oven baked, but it takes more time.  I have oven cooked them the night before, then microwaved the cooked potatoes to heat them.  That works fine. 

If you plan to eat them as bake potatoes, rubbing the skins in shortening then rolling them in good sea salt is gives an awesome texture and feel.  For this, though, naked potato is fine.  Bake at 400 degress until they stick easily.  About an hour.  The skin starts to separate from the meat.  The meat takes on a browned appearance just inside the skin. 

Peel away that papery dry skin to reveal the purpose of all this and go for it.  Mash away.

Remember to smile.

Hamburger Vegetable Soup/Remember what is important

There has been a little drama recently in my husband's family, a disagreement, some boundary issues.  And not in a good way.  In a defend-my-husband sort of way.  In a I-deserve-to-speak-my-truth sort of way, but also a please-come-for-potroast-on-Sunday sort of way. 

Life is not easy, kids.  Not for anyone.  That's just it.  So you have to decide what is important.  You have to decide where you stand.  You have to make decisions about what life you are going to live.

So here is My Declaration.  Here is where I stand.  I'm going to make more soup.  It's as simple as that.  Soup is comfort.  Soup feels good.  Soup is a reminder that the simple things are the most important.  Soup feeds the souls around you, no matter what, but doesn't take sides.  If you don't want to eat my soup, fine.  But I recommend my soup.

And so, this recipe happened quickly one evening when I need to relieve some stress and feel good. 

Hamburger Vegetable Soup
1 pound of hamburger
1/2 a yellow onion, diced
2 stalks of celery, chopped
2 14.5 oz cans diced tomatoes
1 8 oz can tomato sauce
1 32 oz box of beef broth
1 T. dry oregano
1 1/2 c. small pasta
2 large carrots, sliced
1 14.6 can green beans
1 t. salt.

In a large soup pot, brown hamburger with onion and celery until vegetables are soft.  Drain off any liquid from meat.  Add remaining ingredients and bring to a boil.  Reduce heat to a simmer, cover pot, and cook for 30 minutes.  I like a little sour cream and parmesan cheese on soup like this.  Left overs make good lunch or can be frozen for later.

And look at this cutey pasta.  I've been looking for a place to use it.  Don't know about you, but I'm feeling better already.

And a couple more things about that.  With an adult mind, I realize that my parents had a tough time when I was young.  I remember it, but I never felt it, because they didn't share it with me.  For me, growing up was safe and warm.  And when it was cold, there was always a place to go to get warm again.  Handle your problems carefully, privately.  Keep a safe place around you that the people you love can come to if they need to get warm.  But remember that it is okay to set boundaries in that space. 

Remember to feel good and not carry other's problems on your shoulders.