Disappearing Act Chili

October 31, 2016 Leave a Comment
Disappearing act chili

Disappearing act chili

Disappearing Act Chili

By Joseph Arlukiewicz 

was in the

“Richard Simmons – Cookin’ on Broadway” Food Mover cookbook

I have been making this chili for 15 year – it has so much flavor.  But I use ground turkey instead of the very lean ground beef that it calls for.  You have to try this chili because it has so much flavor…that my son likes eating it and always is very happy when I tell him that I’m gonna make it.

2 Tbsp.  olive oil

2 lbs. very lean ground beef or ground turkey

1  1/2 chopped onions

2 chopped garlic cloves

1  1/2 Tbsp. ground cumin

2    28 oz.  cans diced tomatoes in juice

1  15 oz. can dark red kidney beans

1  15 oz. can pinto beans

2 chopped jalapeno peppers

2 Tbsp. pepper sauce (tabasco)

2 tsp. salt

1/2 cup low fat shredded cheddar

Heat oil in 5 quart pot over medium heat.  Add beef/turkey and cook until well browned; remove from heat to another bowl with slotted spoon to keep drippings in pot.

Add onion and garlic to drippings, and cook over medium heat about minutes or until slightly opaque.

Return meat to pot and add cumin.  Cook for another 5 minutes to blend.

Then stir is diced tomatoes, with their liquid, pinto beans, kidney beans, green chilies, hot sauce and salt.  Heat to boiling over high heat.  Reduce heat to low and let simmer for about 30 – 60 minutes, depending on consistency, stirring occasionally.

Serve each cup of chili with 1 tablespoon of shredded cheddar.       8 (1 cup)servings

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Slow Cooked Chili Mac

January 10, 2016 Leave a Comment
Slow Cooked Chili Mac

Slow Cooked Chili Mac

This recipe, Slow Cooked Chili Mac.  This slow-cooked chili adds macaroni pasta for a twist on an old favorite.

 

Slow Cooked Chili Mac Recipe

 

Slow Cooked Chili Mac

1 ¼ lb. lean ground beef

14 ½ oz. canned unsalted diced tomatoes, drained

1 cup fresh chopped onion

1 medium garlic clove, minced

1 Tbsp. chili powder

½ tsp. salt

½ tsp. ground cumin

½ tsp. oregano leaves, dried

¼ tsp. black pepper

¼  tsp. oregano leaves, dried

¼ tsp. hot red pepper flakes

2 cups pasta, macaroni, whole wheat, cooked

 

Crumble ground beef into slow cooker.  Add remaining ingredients, except, except macaroni to slow cooker.  Cover and cook on low 4 hours.  Stir in cooked macaroni.  Cover and cook on low 1 additional hour.           6 servings

 

(Recipe for Slow Cooked Chili Mac, Diabetic Connect, 2015)

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Maple Squash Soup with Apple

November 11, 2015 Leave a Comment
Maple Squash Soup with Apple

Maple Squash Soup with Apple

This recipe, Maple Squash Soup with Apple, there are numerous varieties of winter squash to choose from.  All of them tantalizing in this rich buttery soup…pumpkin, acorn, butternut…are just a few.

 

Maple Squash Soup with Apple Recipe

 

Maple Squash Soup with Apple

1 Tbsp. olive oil

1 large onion, coarsely chopped

2 large Granny Smith apples (1 lb.), peeled, cored and cut into chunks

¼ tsp. cinnamon

1/8 tsp. cumin

1/8 tsp. salt

1/8 tsp. black pepper

1 package (12 oz.) frozen winter squash, thawed

2 ½ cups chicken broth

¾ cup 1% milk

¼ pure maple syrup

1 chopped apple

 

In a Dutch oven, heat the oil over medium heat.  Add the onion and apples and cook, stirring often, for 8 minutes or until tender.  Stir in the cinnamon, cumin, salt and pepper.

Add the squash and broth.  Cover and bring to a boil over high heat.  Reduce the heat to low and simmer, covered, stirring occasionally, for 15 minutes.

Puree the soup in batches in a food processor or blender.  Return to the saucepan and stir in the milk and maple syrup.  Bring to a boil over medium heat, stirring often.  Allow it to cool slightly, ladle into bowls and garnish each with a little chopped apple.

 

(Recipe for Maple Squash Soup with Apple, The Sugar Solution, 2006, 2015)

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Grilled Marinated Flank Steak Salad

September 15, 2015 Leave a Comment
Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad

Grilled Marinated Flank Steak Salad Recipe

 

Grilled Marinated Flank Steak Salad

Cilantro Dressing:

3 Tbsp. lime juice

2 Tbsp. chopped shallot

2 Tbsp. snipped fresh cilantro

1 Tbsp. olive oil

1 Tbsp. water

2 tsp. honey

1 large clove garlic, peeled and quartered

½ tsp. chili powder

¼ tsp. salt

¼ tsp. ground cumin

In a blender or small food processor combine all ingredients.  Cover and blend or process until combined.

8 oz. beef flank steak

2 small yellow and/or red sweet peppers, stemmed, seeded and halved

1 ear fresh corn, hushed and silk removed

2 green onions, trimmed

Nonstick cooking spray

4 cherry tomatoes, halved

¼ of a small avocado, halved, seeded, peeled and thinly sliced

2 cups torn romaine lettuce

Fresh cilantro sprigs

 

Divide Cilantro Dressing into two portions.

Trim fat from steak.  Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1 inch intervals.  Place steak in a resealable plastic bag.  Pour one portion of the Cilantro Dressing over steak in a bag; set remaining dressing portion aside.  Seal bag; turn to coat steak.  Marinate in the refrigerator for up to 3 hours; in1 ½ hours turn steak on other side.

Coat sweet pepper, corn and green onions with cooking spray.

For a charcoal grill, grill steak and corn on the rack of an uncovered grilled directly over medium coals until steak is desired doneness and corn is tender, turning steak one halfway through grilling and turning corn occasionally.  For steak, allow 17 to 21 minutes for medium rare (145 F.); to medium (160 F.)  For corn, allow 15 to 20 minutes.  Add sweet pepper halves to the grill for the last 8 minutes of grilling and green onions to the grill for the last 4 minutes grilling, turning frequently.

(For a gas grill, preheat grill.  Reduce heat to medium.  Place meat and, later, vegetables on grill rack over heat.  Cover and grill as above.)

Thinly slice meat against the grain.  Coarsely chop sweet peppers and green onions; cut the corn from the cob, leaving kernels in “SHEETS”.  Serve meat, vegetables, tomatoes, and, if desired, avocado slices over romaine lettuce.  Drizzle with the reserved portion on the Cilantro Dressing.  Garnish with cilantro sprigs.         2 servings (1 cup greens, 3 oz. cooked meat, ½ cup vegetables and 1 ½ tablespoons dressing per serving)

 

(Recipe for Grilled Marinated Flank Steak Salad, Diabetic Living, 2015)

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Kickin’ Hot Chilli

April 29, 2015 Leave a Comment
Kiickin' Hot Chilli

Kickin’ Hot Chilli

 

This recipe, Kickin’ Hot Chilli is from Diabetic Connect.  This chili has green chili peppers, chili powder and cayenne pepper, which will add to the HEAT in this chili.

 

Kickin’ Hot Chilli Recipe

 

Kickin’ Hot Chilli

1 ½ lb. lean ground beef or ground turkey

2 large onions, chopped

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

½ cup chopped green or red sweet peppers

3 ½ cups water

2 can (6 oz.) NO-SALT ADDED TOMATO PASTE

1 can (14.5 oz.) NO-SALT ADDED DICED TOMATOES, UNDRAINED

1 can (14oz.) diced green chili peppers, undrained

1 Tbsp. bottled minced garlic or 6 cloves garlic

1 Tbsp. yellow mustard

1-2 tsp. chili powder

1 tsp. ground black pepper

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne strips

Green or red sweet pepper strips (optional)

 

In large skillet or 4 quart Dutch oven, cook ground beef and onion until meat is brown.  Drain off fat.

In 4 to 5 quart slow cooker, combine cooked ground beef mixture, beans and chopped sweet pepper.  Add water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt and cayenne pepper.

Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.  Top each serving with pepper strips, if desired.              8 servings

 

(Recipe for Kicking Hot Chilli came from Diabetic Connect, 2014)

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Slow Cooker Enchiladas

March 29, 2015 Leave a Comment

 

Slow Cooker Enchiladas

Slow Cooker Enchiladas

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

As a busy wife and mother of two young sons, I rely on this handy recipe.  I layer enchilada ingredients in the slow cooker, turn it on and forget about it.  With a bit of spice, these hearty enchiladas are especially nice during the colder months.

                Mary Luebbert                                                                  Benton, Kansas

 

Slow Cooker Enchiladas Recipe

 

Slow Cooker Enchiladas

1 lb. ground beef

1 cup chopped onion

½ cup chopped green pepper

1 can (16 oz.) pinto or kidney beans, rinsed and drained

1 can (15 oz.) black beans, rinsed and drained

1 can (10 oz.) diced tomatoes and green chilies, undrained

1/3 cup water

1 tsp. chili powder

½ tsp. ground cumin

½ tsp. salt

¼ tsp. pepper

1 cup (4 oz.) shredded sharp cheddar cheese

1 cup (4 oz.) Shredded Monterey Jack cheese

6 flour tortillas (6 inches)

 

In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain.  Add the next eight ingredients; bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Combine cheeses.

In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers.  Cover and cook on low 5-7 hours or until heated through.          4 servings

 

(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)

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Slow-Cooked Stuffed Peppers

March 7, 2015 Leave a Comment

 

Slow-Cooked Stuffed Peppers

Slow-Cooked Stuffed Peppers

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

My favorite kitchen appliance is the slow-cooker, and I use mine more than anyone else I know.  It does a great job with this good-for-you dish.

             Michelle Gurnsey                                                            Lincoln, Nebraska

 

Slow-Cooked Stuffed Peppers Recipe

 

Slow-Cooked Stuffed Peppers

4 medium sweet red peppers

1 can (15 oz.) black beans, rinsed and drained

1 cup (4 oz.) shredded pepper jack cheese

¾ cup salsa

1 small onion, chopped

½ cup frozen corn

1/3 cup uncooked converted long grain rice

1 ¼ tsp. chili powder

½ tsp. ground cumin

Reduced-fat sour cream, optional

 

Cut and discard tops from peppers; remove seeds.  In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder and cumin; spoon into peppers.  Place in a 5 quart slow cooker coated with cooking spray.

Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through.  If desired, serve with sour cream.

 

(Recipe for Slow-Cooked Stuffed Peppers was in www.tasteofhome.com, 2015)

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Spicy Chili Mac

December 9, 2014 Leave a Comment

 

Spicy Chili Mac

Spicy Chili Mac

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Family and friends love this recipe.  I use three power foods:  tomatoes, black beans and olive oil, plus whole wheat pasta.  It’s comfort food to feel good about.  **This recipe is DIABETIC FRIENDLY!**

          Krissy Black                                                                                        Mt. Vernon, Ohio

Spicy Chili Mac Recipe

 

Spicy Chili Mac

2 cups uncooked whole wheat elbow macaroni

1 lb. lean ground turkey

1 small onion, chopped

2 to 3 jalapeno peppers, seeded and chopped

2 tsp. olive oil

2 garlic cloves, minced

1 can (15 oz.) black beans, rinsed and drained

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (8 oz.) tomato sauce

1 to 2 Tbsp. hot pepper sauce

2 to 3 tsp. chili powder

1 tsp. cumin

¼ tsp. cayenne pepper

¼ tsp. pepper

¾ cup shredder reduced-fat cheddar cheese

 

Cook macaroni according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook the turkey, onion and jalapeno in oil over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Add the beans, tomatoes, tomato sauce, pepper sauce and seasoning.  Drain macaroni; stir into turkey mixture.  Cook over medium-low heat for 5 minutes or until heated through.

Sprinkle with cheese.  Remove from the heat; cook and let stand until cheese is melted.         6 serving

 

(Recipe for Spicy Chili Mac was in www.tasteofhome.com, 2014)

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Cranberry Chili Meatballs

December 4, 2014 Leave a Comment

 

Cranberry Chili Meatballs

Cranberry Chili Meatballs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade.  My friends look forward to enjoying these meatballs at our holiday gatherings and there are never any leftovers!  The sauce is tangy yet sweet, and the festive color is perfect for any holiday party.

         Amy Scamerhorn                                                                             Indianapolis, Indiana

Cranberry Chili Meatballs Recipe

 

Cranberry Chili Meatballs

1 can (14 oz.) jellied cranberry sauce

1 bottle (12 oz.) chili sauce

¾ cup packed brown sugar

½ tsp. chili powder

½ tsp. ground cumin

¼ tsp. cayenne pepper

1 package (32 oz.) frozen fully cooked homestyle meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved.  Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally.            6 dozen

 

(Recipe for Cranberry Chili Meatballs was in www.tasteofhome.com, 2014)

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Spicy Sweet Potato Chips & Cilantro Dip

November 19, 2014 Leave a Comment

 

Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois

 

Spicy Sweet Potato Chips & Cilantro Dip Recipe

 

Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper

 

Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)

 

(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)

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