Chili Con Carne

Our family enjoys this chili served with Green Chili Cornbread. It´s full of flavor and easy to put together. If allowed to cooked according to the directions below, the meat will be perfectly tender.

Makes 4 servings

1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon ground coriander
1 tablespoon water

4 oz. (125g) bacon
1 lb (450g) chuck roast, cut into 1/2-inch cubes
Salt
1 clove garlic
1 jalapeño chili pepper, stem removed, seeded, and minced

1 14-oz can chopped tomatoes
1-2 cups water
1 teaspoon freshly squeezed lime juice
1/2 cup tomato ketsup

1 14-oz can red kidney beans, drained and rinsed
1 teaspoon cornstarch, dissolved in 2 tablespoons of water

In a small bowl mix the chili powder, cumin, oregano, thyme and coriander. Mix in water until a light paste forms. Set aside.

Cook the bacon in a large skillet on medium high heat until crisp. Using a slotted spoon, remove from pan and set aside on a paper towel. Pour bacon fat from pan into a separate container, and reserve. When the bacon cools, crumble it into smaller pieces and set aside.

Increase heat to medium high, add back in 1 tablespoon of bacon fat. Working in batches so that you don´t crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef. Remove beef from pan, set aside.

Add another tablespoon of bacon fat to the pan. Add the garlic and jalapeño, cook until fragrant. Add the chili paste and cook for 2-3 minutes more.

Add beef, bacon, chopped tomatoes, water, lime juice and tomato ketsup to the spice and garlic mixture. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours, until the meat is tender. Uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

Mix the cornstarch powder with water to dissolve and add to the chili to thinken. Gently mix in the kidney beans. Add salt to taste and adjust seasonings as needed.

Serve with shredded cheese, cornbread, tortilla chips or rice.

Pasta with Meatballs

This a fantastic and classic dish! The meatballs have a wonderful flavor, thanks to freshly grated nutmeg. 

Serves 4-6

For the sauce:
1 1/2 tablespoons olive oil
2 cloves garlic, peeled and chopped
a handful of fresh basil, leaved picked off and stalks chopped
1 fresh red chili, pierced with the tip of a knife
2 x 14 1/2 oz (400g) cans chopped tomatoes
a dash of red wine vinegar
Sea salt and freshly ground black pepper

For the meatballs:
1 lb. (450g) lean ground beef
1/4 teaspoon dried red chili pepper
a pinch of ground cinnamon
1/2 a fresh nutmeg, grated
2 cloves of garlic, peeled and finely chopped
1/2 teaspoon sea salt
1/4 teaspoon fresly ground black pepper
1 large egg
1/2 cup freshly grated parmesan cheese
zest of 1/2 lemon (optional)

16 oz (450 grams) dried pappardelle or tagliatelle pasta
1/2 cup freshly grated parmesan cheese

For the sauce, add the olive oil to a large pan over medium-high heat. Gently saute the garlic, basil stalks and the whole chili until fragrant.  Add the tomatoes and red wine vinegar.  Season with salt and pepper and gently simmer for half an hour.

Combine all the meatball ingredients together and form large marble-sized meatballs.  When rolling the meatballs, run your hands periodically under cold water - this will help make them dense and hold their shape.

Heat up a little olive oil in a frying pan and add the meatballs.  Cook until they have a nice brown color and then add them to the tomato sauce. Continue to simmer for 10 to 15 minutes, until the meatballs are cooked through.

Bring a large pot of water to a boil.  Salt the water, add the pasta and cook according to the package instructions, until al dente.  Drain the pasta in a colander, reserving a little of the cooking water for later use. 

Add the pasta to the meatball sauce and toss until the pasta is coated.  Add a handful of parmesan cheese and tear over the chopped basil leaves.  Add some of the cooking water to loosen the sauce if needed. 

Serve with freshly grated parmesan cheese.

Tabbouleh with Chicken

This recipe can be made with the chicken as a main course or without it for a salad or starter.  The flavors will improve as it sits.  Remember, fresh lemon juice is a must to get the best results.

Serves 6 to 8

1 1/2 cups boiling water
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (2 lemons)
Olive oil
Salt
Chicken breast, skinless and boneless (8 oz. or 250 grams)
Freshly ground black pepper
1/4 cup chopped fresh chives
3/4 cup chopped fresh mint
1/2 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, halved lengthwise, seeded and medium-diced
1 1/2 cups halved cherry tomatoes

Preheat the oven to 350° F (180° C).

In a heat-proof bowl, pour the boiling water over the bulgur wheat.  Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt.  Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about an hour.

Place the chicken breast on a baking sheet and rub it with olive oil.  Sprinkle generously with salt and pepper. Roast for approximately 20-25 minutes, until just cooked.  Set aside until cool enough to handle.

Cut the chicken into medium dice and add to the bulgur wheat.  Add the chives, mint, cucumber, tomatoes and 1 teaspoon pepper.  Taste and add additional seasoning as desired.  Serve immediately or cover and refrigerate.

Note: Tabbouleh is a traditional Middle Eastern dish generally served with pita wedges.

Basic Meatloaf

I discovered this recipe a few months ago and it was a big hit.  We had it again this weekend and everyone couldn´t get enough.  I knew it had to be posted!

4 servings

1 pound (450g) ground beef
1 1/4 teaspoons salt
14 teaspoon ground black pepper
Few dashs ground red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 clove garlic, crushed
1 egg, slightly beaten
12 ounces (350g) crushed tomatoes with juice
1/2 cup rolled oats

For the topping:
1/3 cup tomato ketchup
2 tablespoons brown sugar
1 tablespoon yellow mustard

Preheat oven to 375° F (180° C).

Mix all meatloaf ingredients well and place in a baking dish.  Shape into a loaf.

Mix topping ingredients and spread on loaf.  Bake for 1 hour.

Four Cheese Lasagna with Sausage

My family really enjoys this lasagna recipe!  It´s lighter in texture than other recipes I use and we like the distinct flavor added by the goat cheese and fresh herbs.  You can assemble this a day ahead and bake it right before dinner.

Tip:  To make ahead, refrigerate the assembled, unbaked lasagna.  Bake for 30 to 40 minutes, until bubbly.

2 tablespoons olive oil
2 garlic cloves, minced
1 pound sausage, with the casing removed (I use turkey sausage)
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1/4 cup chopped fresh flat-leaf parsley, divided
1/2 cup chopped fresh basil leaves
1/8 cup chopped fresh thyme leaves
1/8 teaspoon crushed red pepper
Salt
Freshly ground black pepper
1/2 pound lasagna noodles
12 ounces ricotta cheese
3 to 4 ounces creamy goat cheese, crumbled
1 cup Parmesan cheese, plus 1/4 cup for sprinkling
1 extra-large egg, lightly beaten
1 pound fresh mozzarella, shredded or thinly sliced

Preheat oven to 400 degrees Fahrenheit.

Heat the olive oil in a large skillet.  Add the garlic and cook for one minute.  Add the sausage and cook over medium-low heat, breaking it up with a wooden spoon, for 8 to 10 minutes, or until no longer pink.  Add the tomatoes, tomato paste, 2 tablespoons of the parsley, the basil, thyme, crushed red pepper, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.  Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened.

Meanwhile, fill a large bowl with the hottest tap water.  Add the noodles and allow them to sit in the water for 20 minutes. Drain. (Or use noodles which don´t need to be pre-cooked.)

In a medium bowl, combine the ricotta, goat cheese, 1 cup of Parmesan, the egg and the remaining 2 tablespoons of parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Set aside.

Ladle 1/3 of the sauce into a 9 x 12 x 2-inch rectangular baking dish spreading the sauce over the bottom of the dish.  Then add the layers as follows:  half the pasta, half the mozzarella, half the ricotta mixture and 1/3 of the sauce.  Add the rest of the pasta, mozzarella, ricotta mixture, and finally, sauce.  Sprinkle with 1/4 cup of Parmesan cheese. Bake for 30 minutes, until the sauce is bubbling.

Serves 8

Pasta with chorizo

This is a nice twist to pasta. The chorizo has a wonderful flavor which makes this dish delicious.  It can be made in about 30 minutes, which is great when your short on time.

1 tablespoon olive oil
2 x 400g (2 x 14oz) cans of chopped tomatoes
2 cloves of garlic, crushed
3 teaspoons chopped fresh rosemary
Salt and pepper
Pinch of sugar
225 grams (8oz) chorizo, sliced into 1/2 centimeter rounds
pinch of dried red chili flake
160ml (2/3 cup) cream
2 tablespoons chopped fresh parsley
400 grams (14oz) farfalle, rigatoni or penne pasta
4 tablespoons freshly grated parmesan cheese + additional for serving

Heat olive oil in a large saucepan and add the chopped tomatoes, garlic and rosemary.  Season with salt and pepper and a pinch of sugar.  Cook the tomatoes until they have begun to soften and the juices are slightly reduced, about 4-5 minutes.

Add sausage, red chili flakes, cream and half of the chopped parsley.  Allow to simmer with the lid off until the mixture has reduced by half, 15-20 minutes, stirring frequently.  Take off the heat, check and adjust seasoning.

Meanwhile cook the pasta in a pan of salted boiling water until slightly al dente (9 minutes). Once cooked, drain and toss with sauce in a serving bowl.  Scatter with the grated parmesan cheese and the rest of the parsley.

Serves 6

Sweet and Sour Meatballs

The first recipe in my journal is a definite crowd pleaser! I make these often when guests are coming for the first time. They´re quick, easy and always go over in a BIG way. Whenever I ask our oldest what he would like to eat, his first response is always, "Meatballs with macaroni & cheese". You can whip up a single batch in about 20 minutes.

Tip: Make the sauce first and let it heat while making the meatballs.

Meatballs
1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup milk
1 teaspoon salt
Few grains of freshly ground pepper
1 teaspoon Worcestershire sauce

Combine all ingredients; mix well. Form into about 12 balls. Place in a casserole dish. Cover with sauce (see below). Bake at 350 degrees F. for about 30 minutes. Makes 6 servings, 2 large meatballs each.

Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup barbeque sauce (Seasons Harvest Legend sauces are my favorite)
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat and pour over meatballs.