Recipe: Mandy’s Three Meat Chilli
I’m a fan of one pot meals, from stews to soups to chilli, I’ve made them all. I tend to overdo them at times, size wise anyways. I always set out to make a normal sized chilli, but then I end up with enough to feed an army. While this isn’t always (if ever) a bad thing, as long as you have room in your fridge or friends to feed it. The nice thing about chilli is that they are pretty much fool proof. You can add or remove whatever you want.
Here’s the recipe for the most recent chilli I made. This recipe will turn out a vat of it, so if you’re looking for not-so-much chilli, definitely cut down the recipe.
Mandy’s Three Meat Chilli
3 hot Italian sausages (casings removed)
1 lb of ground pork
1 kg of cubed beef
2 yellow onions diced
5 celery stalks
2 green peppers
1 light green Hungarian pepper
4 jalapenos (Seeds removed but reserved in a small bowl)
12 large mushrooms
4 cans of tomatoes
1 can of tomato paste
2 cans of kidney beans (or the same amount in dried beans that have been soaked and cooked)
1½ tbsp ground coriander
1½ tbsp cumin + 1 tsp
1 tbsp dried cilantro flakes
2 tbsp oregano + 1 tsp
2 tsp pure chipotle powder
4 tbsp brown sugar
½ tbsp. salt + 1 tsp
1 tbsp chili powder
3 tbsp cocoa + 1 tbsp
1 – Start by browning the meat, I used three different pans and did them in small batches to make sure get some nice searing on the meats. (I broke the sausage meat into “balls” so you could differentiate between the meats. I wasn’t sure if it would hold up during the simmering, but it did quite well.)
2 – While the meat is browning, dice all the vegetables into smallish pieces. (I sauteed the mushrooms, but I assume you don’t have to do this.)
3 – Seed and mince the jalapenos. I use gloves for this, to prevent burning. Reserve the seeds in a small bowl.
4 – Sautee the vegetables in the bottom of your chilli pot in a few tablespoons of olive oil and cook until the vegetables are soft.
5 – Add the first round of seasonings and cook for a few minutes. (You’ll notice the ingredient list for the seasoning is split into two for a few of the ingredients, I like to add more seasoning after the chilli has been on for awhile. The “+ whatever measurement” is what I added after the chilli had been on for a few hours.)
6 – Add the meat to the mixture.
6 – Add all other ingredients except for extra spices (kidney beans, tomatoes and paste) and allow to simmer uncovered for a few hours. Stir frequently.
7 – Add the second round of seasonings, including some of the reserved jalapeno seeds. (I figure I used about a half teaspoon of them.)
8 – Simmer for another hour or so, until desired consistency is reached.
9 – Spoon into bowl and top with some cheese of some sort and enjoy.
This chilli turned out excellent, the beef cubes were fall apart tender, resulting in mostly just shredded beef floating amongst the myriad of other ingredients. Between the cocoa and the chipotle powder, there was an amazing depth of flavour. I did add a little heat to it, by adding some of the reserved seeds to the mix, but I think it turned out just right. This chilli froze extremely well and tasted just as good, if not better, reheated.
I’ll definitely be making this recipe (or some variation of it) again.
Chef-In-Training Mandy 😀
Recipe: Blueberry Peach Bread
Thanks to Mom and Dad, being the avid blueberry pickers they are, my freezer is filled with bags of the yummy, little, purple tastebombs. I put them on cereal, in my yogurt, have made blueberry scones and blueberry banana bread, but still the berries are taking over my freezer. Having a full freezer is a good thing at times, how else am I supposed to decide what to eat for dinner? The game I play now is whatever the freezer spits out (usually smashing onto my toes) is the winner.
Yes, I allow the freezer to decide what I eat.
Upon further inspection of the freezer, (as I was attempting to make room for the large hunk of beef the boy brought home from Costco) I also found I had a surplus of peaches. I wouldn’t mind the overages of frozen fruit and berries, if it weren’t for the fact that I only have a tiny freezer at the moment. While a new freezer is on my list of things to buy before I start school in January, I wonder how will I choose what to eat if everything has a place and nothing is being rejected by the cooling box.
I googled blueberries and peaches, which is normally the way I find new recipes to try. Just punch in the ingredients you have and go from there. While the boy and I are trying to avoid carbs, it’s not really helping that I keep baking stuff that needs to be eaten. Such as this blueberry/peach bread, which turned out really moist and tasty.
Blueberry Peach Bread
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup of coconut oil
1 cup sugar
1 teaspoon vanilla
1 cup blueberries
1 cup peeled and diced peaches (about 3 peaches)
1/2 cup Non-fat greek yogurt
Zest of one lime
1 – Pre-heat oven to 350F. In a large bowl, mix together the flour, baking powder and salt.
2 – In the bowl of a stand mixer, cream together the butter and sugar.
3 – Add in the eggs, one at a time, mixing after each egg is added.
4 – Add in the vanilla and lime zest and mix well.
5 – Add in the greek yogurt and mix until well combined.
6 – Gently fold in the blueberries and peaches.
7 – Put batter in greased bread pan and bake for 1 hour and 15 minutes, until the top is lightly browned or toothpick inserted comes out clean.
8 – Cool before slicing.
*I cut the peaches a little too large for this bread, so there were holes in the bottom when I flipped it out of the pan, but it still tasted wonderful. The batter is a cross between a muffin and a cake batter, dense, soft and super yum. I’m sure it’s not that great for me, specially while trying to be all low-carby, but it makes for a great dessert. I will definitely be making this bread again.
Chef-In-Training Mandy 😀
Recipe: Thai Chilli and Old Cheddar Bread
This is my second attempt at making bread, and surprisingly, they’ve both turned out quite well. Now, I have an issue with bread… I am a breadophile. If there’s bread in the house, it’s not safe from my snacking. I have found a way around this, and that’s keeping it in the freezer. Only cause then I have to think of bread in advance and it can’t be a last minute snack idea. I’m not one for buying bread from the store, but I really enjoy making it. My first attempt at bread was a simple white bread, I halved the recipe and gave one of the small-ish loaves to my best friend. *(Along with a jar of the Guinness jelly.)
I did well on the white bread, and I had a ton of extra Thai chillies and cheese, so I opted to make this recipe.
Thai Chilli and Old Cheddar Bread
- 2-2/3 cups all-purpose flour
- 1 cup shredded Cheddar cheese
- 10 minced (and seeded) thai green chilies
- 2 tbsp and 1 tbsp white sugar
- 1/2 teaspoon salt
- 2/3 cup warm water (not too hot, or you’ll kill the yeasties)
- 2 tsps yeast
- 1 tablespoon and 1 teaspoon vegetable oil
1 – In a very large bowl, combine flour, cheese, jalapenos, 2 tbsp sugar and the salt; mix well.
2 – In a separate bowl (I used a measuring cup), combine the water, yeast and remaining 1 tablespoon sugar. Let sit about 10 minutes; stir until all yeast is dissolved.
3 – Add the oil to the liquid mixture, stirring . Add half of the liquid mixture to the flour mixture. Mix with hands to moisten flour as much as possible. Add remaining liquid mixture to dough and mix until flour is thoroughly incorporated. (I had to add more water to bring it all together, but it didn’t affect the bread at all.)
4 – Turn onto a lightly floured surface and knead by hand until smooth and elastic to the touch, about 15 minutes, gradually adding only enough additional flour to keep dough from sticking.
5 – Place in a large greased bowl and invert dough so top is greased; cover with a dry towel.
6 – Let stand in a warm place (90 – 100F) until doubled in size, about 1 hour. Punch down dough. (I gave it a few more kneads here.)
7 – Form dough into a ball, then stretch out dough with both hands and tuck edges under to form a smooth surface. Pop any large air bubbles by pinching them. Form into a loaf. Place in a greased 8 1/2 x 4 1/2 inch loaf pan. Cover with towel again and allow to rise until almost doubled in size, about 45 minutes to 1 hour. (I waited 45 minutes)
8 – I sliced the top of the bread (not sure if it’s needed or not) and I added an egg wash (1 egg beat with a little water) to the top of the bread and sprinkled more grated cheese on top. (The egg wash isn’t in the photo, I decided to add it afterwards. I brushed off all the cheese, egg washed it and reapplied the cheese.)
9 – Bake at 325 degrees F (165 degrees C) until dark brown and done, about 1 hour, rotating the pans after 25 minutes for more even browning. Remove from pan as soon as bread will easily lift out, after about 5 to 10 minutes.
10 – Let cool about 1 hour before slicing.
It turned out pretty good. It’s a tolerable heat, so if you’re looking for a severe burn or something of the sort, I’d up the chillies considerably. I’d also consider adding more cheese to the dough itself, as most of the cheddar seemed to disappear with the kneading. I will definitely be making this bread again. 😀
Recipe: Guinness Jelly
I stumbled across the recipe for Guinness jelly while I was flitting around on the internet. For the past week, I’ve called it Guinness Jelly, Guinness Jam, Guinness Bread Stuff but all in all, it should just be called Awesomeness on bread. To shed a little light on what this substance might be classified as, I’ve taken the liberty to search out the definitions of certain bread spreads.
Jam: A sweet spread or preserve made from fruit and sugar boiled to a thick consistency
Jelly: A sweet, clear, semisolid, somewhat elastic spread or preserve made from fruit juice and sugar boiled to a thick consistency.
Preserves: Food made with fruit preserved in sugar, such as jam or marmalade.
Compotes: Fruit preserved or cooked in syrup or a dish consisting of fruit salad or stewed fruit.
(I figure it didn’t really fall into any of those, so then I googled “gel” and “gelée”.)
Gelée: Any gelled suspension made for culinary purposes.
TA-DA!!! It’s a Guinness Gelée.
(Gelée is also the french word for Jelly, so there you have it, after all those definitions, we’re back to Guinness Jelly.) 😉
I wasn’t sure how it would taste, so I waited until I had the chance to try it before posting the recipe. Last night, the boy and I tried it out with the homemade white bread I baked during the day and some Philadelphia cream cheese. Holy crap, it’s amazing. The tang of the cream cheese coupled with the sweet, maltiness of the Guinness Jam was an awesome taste experience.
It’s actually really easy to make, since there’s only three ingredients and using the agar agar as the gelling agent also makes it a very forgiving jam. The first time I made it, it hadn’t set the next morning, so I dumped it all back into the pot, added more agar agar and boiled it out again. I did lose most of the “head” but at least I didn’t have to use another beer. *(Score one for me!)
Agar agar is a seaweed and comes in different forms, flakes, powder and strands. I used the powder form for this recipe. I found it at an Asian grocery store, and paid $1 for the package.
Here’s the recipe…
Guinness Gelée aka Guinness Jelly
1 can of Guinness (440ml)
1 cup of White Sugar
1/2 tsp of Agar Agar powder
1 – Add the beer and sugar to a saucepan. (Make sure it’s a larger saucepan, as the carbonation will cause the liquid to expand when it boils.) Turn on med-high heat and stir to dissolve the sugar. Once sugar is dissolved, turn off the heat.
2 – Sprinkle the agar agar on to the liquid and let it absorb into the hot liquid. Give it 5 minutes or so.
3 – Turn on med-high heat and bring mixture to a boil and simmer for 5 minutes, this will activate the agar agar.
4 – Pour Guinness Jelly into jars and let cool, then place in fridge until set. (I let mine sit overnight.)
5 – Put it on bread and eat it. 😀
*As mentioned above, it goes awesome with cream cheese. I can also see it pairing very well with cheeses, such as Brie or Cheddar. I will be using it in place of a compote for the next cheese plate I set out.
Recipe: Tomatoes, Tomatillos and First Aid
My best friend Natasha dropped off the weekly assortment of vegetables. I had asked her for more tomatoes, knowing I’d be making salsa and spaghetti sauce soon, and she included a ton of extras. She also mentioned added something to the box for my “mystery challenges”… I was intrigued and asked her what it was. She said she’d included tomatillos. They are the ones on the right, still in their husks.
The tomatoes were easy, I ended up making a boatload of spaghetti sauce and a red tomato salsa, but I had no idea what to make with the tomatillos.
Enter my friend, Google.
One of the first ones I found included green olives, which was another staple that I seem to have an abundance of… Rather than searching through a ton of recipes, I went with the first one. After a few Mandy modifications, here’s what I ended up with.
Recipe: Indian Butter Chicken and Saffron Rice (Low Fat)
I’m not sure why I decided to make butter chicken, but one day it popped into my head and I was set on the idea. Butter chicken is pretty much one of the only Indian foods I’ve tried, mostly because back in the day I wasn’t really into spice. I’m getting better at trying spicier things nowadays and I do like that my taste for hot foods seems to be evolving. One of my big issues with butter chicken was the fat content. While I loved the flavour of the thick orange sauce, I hated trying to avoid the little oil slicks of butter that floated on top.
With the following recipe, I’ve pieced together a few recipes and have come up with one I really enjoyed.
The boy (Dan), after finishing his second helping, told me that while he doesn’t really like butter chicken, this one was awesome. I asked him why he wouldn’t have mentioned not liking it, as I planned an entire day around making this and had been talking about making butter chicken for the last four days.
His response was “I don’t like the greasiness of butter chicken, but this one was so good.”
Excellent, I feel the same. My work here is done.
Now, here’s the recipe.
Low Fat Butter Chicken and Saffron Rice
- 8 skinless and boneless chicken thighs cut into 3-4″ pieces
- 2 garlic cloves, peeled and finely chopped
- 2″ fresh ginger, peeled and finely chopped (or grated)
- 1 tsp chili powder
- 1 1/2 tbsp lemon juice
- 1/2 tsp kosher salt
- 1/3 cup greek yogurt (fat free)
- 1/2 tsp tandoori masala
- 1/2 tsp tumeric
- 1 tsp ground cumin
1 – Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 mins.
2 – While the chicken sits for 30 minutes, mix together the yogurt, tandoori masala, turmeric and cumin and then add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
3 – Preheat the oven to 350F. Put the marinated chicken pieces on a grill rack and bake for 10 mins. Turn them over and for another 10-12 mins until just cooked through. Set aside.
- 1 1/2 pinches of saffron
- 1 tbsp olive oil
- 1/2 small onion minced
- 1 cup basmati rice
- 1 3/4 cup of chicken stock
- 1/4 cup hot water
- 1/4 tsp salt
1 – Grind half saffron in a spice mortar, add the remaining threads of saffron, do not grind these.
2 – Add 1/4 cup of boiling water to the mortar and let threads steep for five minutes. (If you don’t have a mortar and pestle, you can simply steep the saffron threads in boiling water, but I’d let it sit for a little longer, maybe 15-20 minutes.)
3 – In a heavy saucepan, heat oil over a medium heat and add onions. Sauté for about ten minutes or until onions begin to caramelize.
4 – Add the rice to the pot and cook for a minute longer, mixing the rice with the onions.
5 – Pour the yellow saffron liquid evenly across the top of the rice, making sure to scrape any saffron that sticks to the mortar into the pot.
6 – Add broth (or water and extra pinch of salt) to the pot. Bring to a boil.
7 – Cover the pot and reduce heat to low. Let the rice cook for about 20 minutes, or until all the stock is absorbed and the rice is tender.
8 – Fluff rice before serving.
Butter Chicken Sauce
- 2 tablespoons butter
- 1 1/2 cups chopped onions
- 1 tablespoon minced garlic
- 1 1/2 tablespoons grated ginger root
- 1 1/2 teaspoons chili powder
- 3/4 teaspoon ground turmeric
- 3 green cardamom pod slightly crushed
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 can (28 oz/798 mL) diced tomatoes, drained
- 1 1/2 cups reduced-sodium chicken broth
- 1 tablespoon brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup light sour cream
- 1 tablespoon dried cilantro
- 1 tablespoon almond butter
1 – In a large skillet or sauce pan, melt butter over medium heat. Add onions and garlic. Cook slowly, stirring often, until onions are tender, about 5 minutes.
2 – Combine gingerroot, chili powder, turmeric, ground coriander, cinnamon and cumin. (Smash herbs with a mortar and pestle if not already ground.) Add to skillet and cook 1 more minute.
3 – Add drained tomatoes, broth, brown sugar, salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally. Remove from heat.
4 – Transfer half the sauce to a blender and purée until smooth. (Be careful not to burn yourself. I, on the other hand, did not follow that advice. I also used a stick blender, which worked just fine, except when I burned myself. 😛 ) Put puréed sauce back in pot with remaining sauce. Mix well and return to heat.
5 – Stir in sour cream, cilantro and almond butter.
6 – Add cut-up chicken and mix. Cook just until chicken is hot.
7 – Serve over saffron rice or regular rice.
While the process is a tad long and may seem a little daunting, it’s really not that bad. The chicken can be cooked ahead of time or marinated in advance and cooked the day of. I found this sauce to be deep in flavour, but lacking in the heat I was expecting. For those who prefer spicy food, I’d recommend bumping up the chili powder in the sauce or adding some fresh chilli peppers to increase the burn.
I want to rate this nine out of ten forks because of the depth of flavour and low-fat-ness, but it was lacking in the heat I expected so I’ll give it eight out of ten.
Recipe: Low Fat Banana/Blueberry Bread
This recipe isn’t really one of my “test” or practice recipes. It’s a definite go-to in my recipe book. This is a fantastic recipe to get rid of bananas that I tend to buy then forget about. It’s also great to use up other frozen fruit, as the blueberries are optional, but can also be switched up for anything you’ve got hanging around in the kitchen.
Well I wouldn’t suggest meat, that would be kind of off putting. Steak/banana bread doesn’t sound very appetizing. 😛
No extra fruit? No problem, I’ve added nuts or raisins to the banana bread batter as well and the results have been awesome. You can also leave all extras out, as the banana bread itself is pretty epic.
This recipe is considered low fat, since we use applesauce instead of oil and the amount of butter (or coconut oil) and sugar per loaf is pretty minimal.
I’ve made this recipe more than enough to know that you don’t have to be super careful when measuring the ingredients. Obviously I wouldn’t just dump things in, but it’s a pretty resilient batter and allows for some substitutions or whatnot. 😀
Banana Blueberry Bread
Ingredients: *(There is more stuff than needed in the photo, but it’s cause I was doubling the recipe.)
- 1/4 cup sugar
- 2 Tbsp coconut oil, softened*
- 1 large egg, beaten
- 1/4 cup unsweetened applesauce
- 1 cup ripe bananas, mashed (3 small)
- ½ cup blueberries
- 3/4 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
1. Preheat oven to 350°.
2. In a large mixing bowl, combine softened butter and sugar, and beat with a mixer at medium speed, about 3 minutes or until well combined. Add the egg and applesauce, and beat another 2 minutes. Fold in the bananas.
3. Lightly spoon the all-purpose flour and whole wheat flour into dry measuring cups, and level with a knife. Combine the two flours, baking soda, and salt in a separate large bowl.
4. Add the flour mixture to the banana mixture, 1/2 cup at a time, mixing after each addition until moistened. Add blueberries after tossing them in a tbsp of flour
5. Coat one loaf pan with cooking spray. Pour the batter into the loaf pan. (I made two loaves this time, to use up 4 bananas. Also, there is no difference between glass and metal pans, or so I’ve found. I’ve used both with this recipe.)
6. Bake at 350° for 50 minutes to 1 hour, or until a wooden pick inserted in center of the bread comes out clean.
7. Allow the bread to cool in the pan for 5 minutes. Remove the bread and cool completely on a wire rack.
Yield: 1 loaf (or 2 if you double the recipe like I did.) 😛
*Bear in mind, the coconut oil is a substitution I’ve made. The recipe originally called for butter, so for those with nut allergies, don’t worry about changing it back. Coconut oil measure cup for cup with butter, so the measurements stay the same.*
I rate this recipe 8 out of 10 forks for it’s ease to put together and it’s overall versatility and taste.
Chef-In-Training Mandy 😀
Recipe: Peach/Blueberry Muffins
Yesterday was my first “practice” day for chef school. I’ve taken it upon myself to start cooking/baking things at the house that I may not normally make, in the hopes of getting in some extra practice time for the upcoming school year.
I had an abundance of blueberries, thanks to my Dad being a crazy person when it comes to picking them. The ‘rents sent me home with 4 bags of blueberries, each containing 4 cups of the tasty little bastards. I was going to make a peach/blueberry pie, but I didn’t have a rolling pin, or so I thought… I ended up finding one when I was looking for my measuring cups. (Have no fear, the pie attempt has been rescheduled to a later date.)
Instead, I opted to make muffins. Basic baking and easy to give away. (There’s NO way I’m keeping all the baked goods I make, or the boy and I will be 400 lbs by the end of the school year.) I assumed the peach and blueberry combo would fair well in muffins as well and I had all the necessary ingredients for them.
I first set out to find a basic white muffin recipe.
The good thing about the internet is there are a lot of choices when it comes to recipes…
The bad thing about the internet is there are a lot of choices when it comes to recipes…
Most of the recipes were the same, I ultimately wanted to find one that had the ingredients in weights rather than measures, since this is how it’s done in school and restaurants, but I struggled to find one. In the end, I opted to go with one of the first basic muffin base recipes I found.
Now, how the recipe reads, is not how I found it. I’m a substituter. I love to try to make things low-fat, lower carbs or whatever I can do to make things healthier. While it seems like a great idea in cooking, sometimes this ideology in baking can lead to messed-up results. Baking is a science and changing things can mess it up. I substituted the butter for coconut oil, some of the white flour for whole wheat flour and I added pure vanilla extract as there were no flavourings or spices.
The muffins turned out okay. Nothing more than okay. They were a little dense. The batter seemed to be more liquid than what would be expected from a muffin batter, but in the long run, they are edible and tasty. The batter is just a vehicle for the mass amounts of fruit I added, so I don’t think I’ll be using this recipe again. I may go back to the original recipe and try making it like it should be made, just to see if the original recipe is any good.
Peach & Blueberry Muffins
1 cup white flour
¾ cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
½ cup sugar
1 egg, slightly beaten
1 cup milk
1 tsp pure vanilla extract
1/4 cup coconut oil (melted)
½ cup peaches (diced)
½ cup blueberries
Preheat the oven to 375°F. Butter muffin pans or use muffin papers.
Use 1/4 cup of the white flour and sprinkle it over fruit, set aside.
Mix the flour, baking powder, salt, and sugar in a large bowl.
Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth.
Add fruit and mix gently.
Spoon into the muffin pans, filling each cup about two-thirds full.
Bake for about 25 to 30 minutes or until golden brown on top and muffins spring back from a touch.
RATING: I give this recipe 5 out of 10 forks.