1 large onion, finely chopped (1 cup)Preparation:
2 large cloves garlic minced (2 tsp.)
2 tsp. vegetable oil
1 lb. very lean ground beef (or ground turkey)
1 28 oz. can tomatoes (chopped in juice, not ground; fire-roasted really nice)
2-3 tbsp. tomato paste
2 1/2 cup cooked pinto beans (original recipe calls for kidney beans
1 cup each diced green pepper, sliced carrots, diced celery
1 cup corn kernels, frozen or fresh (TJ's fire roasted? yum)
5 tsp brown sugar
5 tsp mild chili powder
1 T. cumin powder
1 T. dried oregano
1/2 tsp. salt
1/2 tsp. ground coriander
1/8 tsp. ground clove
1/8 tsp. ground allspice
Sandy's Notes: I usually use ground turkey, which works fine and yields far less fat. I recommend adding more tomatoes, especially when doubling recipe... maybe an additional 15 oz. for a doubled amount? One can fool with the "heat" — if chili powder is mild, 1 jalapeno is fine. I have accidentally made it blisteringly hot by adding my sister's ground chili powders.
- Saute onion and garlic in oil. Add meat, cook until browned. Drain off fat.
- Add tomatoes, tomato paste and spices. Heat until bubbling, lower heat and simmer for 30 minutes.
- Add beans and rest of vegetables except corn, simmer for 10 minutes.
- Add corn and simmer another 10 minutes.
Cole Slaw (Christine Tolentino)
cabbage (1 large)Ingredients—vinaigrette:
jalapeño (1 large)
red onions (1 large)
parsley (1 bunch)
oil (any will do)Slice the vegetables finely. Toss with vinaigrette.
red wine or apple cider vinegar
Christine's Notes: This will keep indefinitely in fridge, just be sure to toss occasionally. I use in sandwiches instead of lettuce, add to boring green salads, or as vegetable du jour.
Molasses Crinkles (Jenny Michael—from Epicurious)
Jenny's Notes: I used all butter instead of part shortening. which makes the cookies flatter and thinner. I also added 1/2 cup finely-chopped candied ginger (uncrystallized—from Trader Joe's).
Pecan Shortbread Cookies (Jenny Michael—from Epicurious)
Jenny's Notes: I like these brushed with an egg white wash and sprinkled with a little sanding sugar.
Chewy Chocolate-Cherry Cookies (Jenny Michael—adapted from Martha Stewart Living Magazine, December 2009)
1 c. dried cherries, coarsely choppedPreparation:
1 1/2 c. all-purpose flour
3 T Dutch-process cocoa powder
1 1/2 t. ground cinnamon
3/4 t. baking soda
1/2 t. coarse salt
1 stick unsalted butter
1/2 c. packed light-brown sugar
1/2 c. honey
6 oz. white chocolate, cut into 1/2-inch pieces (I used chips)
1/2 c. fine sanding or granulated sugar
- Preheat oven to 325 degrees.
- Whisk together flour, cocoa, 1 t. cinnamon, baking soda and salt.
- Beat butter with brown sugar till pale and fluffy, about 2 minutes. Add honey and beat till creamy.
- Reduce mixer speed to low. Add flour mixture and beat till combined. Mix cherries and white chocolate into dough.
- Whisk together remaining cinnamon and sugar. Scoop up 2 T. dough and drop into sugar mixture; roll to coat. Form into a ball and roll again in the sugar. Place on a parchment-lined cookie sheet. Repeat with remaining dough, placing cookies about 2 inches apart.
- Bake until just set and starting to crack—about 15 minutes. Let cool on cookies sheets.
Jenny's Notes: These are very sweet, so a few go a long way! Also, it's easy to overcook them, so keep an eye out...