Saturday, December 12, 2009

Meal #2: Recipes

Vegetable Chili (Sandy Cate)
1 large onion, finely chopped (1 cup)
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 jalapeño
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.
  1. Saute onion and garlic in oil. Add meat, cook until browned. Drain off fat.
  2. Add tomatoes, tomato paste and spices. Heat until bubbling, lower heat and simmer for 30 minutes.
  3. Add beans and rest of vegetables except corn, simmer for 10 minutes.
  4. Add corn and simmer another 10 minutes.

Cole Slaw (Christine Tolentino)
cabbage (1 large)
jalapeño (1 large)
red onions (1 large)
parsley (1 bunch)
oil (any will do)
red wine or apple cider vinegar
dijon mustard
Slice the vegetables finely. Toss with vinaigrette.
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 chopped
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
  1. Preheat oven to 325 degrees.
  2. Whisk together flour, cocoa, 1 t. cinnamon, baking soda and salt.
  3. Beat butter with brown sugar till pale and fluffy, about 2 minutes. Add honey and beat till creamy.
  4. Reduce mixer speed to low. Add flour mixture and beat till combined. Mix cherries and white chocolate into dough.
  5. 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.
  6. 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...

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