Boilermaker Tailgate Chili
Probably one of the best chili recipes I have ever come across... it has 1/2 cup of beer in it but it is so minute as individual serving, I doubt it counts as a real cheat ^_^ You may omit the Fritos and the cheese and it'll still be uber tasty.
* This recipe serves 12 hearty bowls
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Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions:
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Monday, March 28, 2011
Sunday, March 27, 2011
Spiced Bacon Lentils ala The Slow Carb Foodie
Thanks to the Slow Carb Foodie for this awesome recipe... I heart it!!
Spiced Bacon Lentils
(Makes 4-8 servings depending on how much you like to eat with your meal. This usually lasts me 2 days worth of lentils, even with my boyfriend stealing some.)
Ingredients
* 2 cans cooked lentils
* 1 cup of bacon, diced (or organic bacon crumbles – I believe these are available at Costco)
* 1 Tbs ghee or macadamia oil
* 1 large onion, diced
* 2-6 cloves of garlic, finely chopped
* ¼ t ground turmeric
* 1 t ground cumin
* ½ t ground ginger (or use fresh ginger if you have it on hand)
* ¼ t cayenne (This will give the dish some heat. Add less if you’re a bit of a wuss when it comes to spicy foods. 1/8 t is good for a bit of spice. If you hate things spicy, just add a bit of paprika instead.)
* 1 bay leaf
* 1 c water or chicken stock (make sure there is no sugar added if you’re using a store bought stock!) Note : I highly recommend using stock because it produces extra creamy and flavorful lentils. If you use water, you’ll need to add salt to the dish. I use a vegetable seasoning salt intended for stews to give the lentils some extra depth.
Spiced Bacon Lentils
(Makes 4-8 servings depending on how much you like to eat with your meal. This usually lasts me 2 days worth of lentils, even with my boyfriend stealing some.)
Ingredients
* 2 cans cooked lentils
* 1 cup of bacon, diced (or organic bacon crumbles – I believe these are available at Costco)
* 1 Tbs ghee or macadamia oil
* 1 large onion, diced
* 2-6 cloves of garlic, finely chopped
* ¼ t ground turmeric
* 1 t ground cumin
* ½ t ground ginger (or use fresh ginger if you have it on hand)
* ¼ t cayenne (This will give the dish some heat. Add less if you’re a bit of a wuss when it comes to spicy foods. 1/8 t is good for a bit of spice. If you hate things spicy, just add a bit of paprika instead.)
* 1 bay leaf
* 1 c water or chicken stock (make sure there is no sugar added if you’re using a store bought stock!) Note : I highly recommend using stock because it produces extra creamy and flavorful lentils. If you use water, you’ll need to add salt to the dish. I use a vegetable seasoning salt intended for stews to give the lentils some extra depth.
Hainanese Chicken Rice (the Singapore way)
Here's one of my favorite recipes of all times...
The Singaporean Hainanese Chicken Rice
Five Star Boss's Homestyle Kampung Chicken Rice Recipe:
(taken from www.ieatishootipost.blogspot.com)
Chicken
* 1 whole organic chicken
* 70 ml sesame oil
* 60 ml light soy sauce
* Pandan leaves (a kind of leaves that help make the dish more fragrant, omit if u can't find)
* 60 ml of concentrated chicken stock
* Sliced ginger
* Finely chopped Garlic
* Chicken bones
Rice
* Cooking oil
* Chicken fat
* Salt
* Shallot oil
* Pandan leaves
Chilli
* 1/3 chilli padi
* 2/3 red chilli
* fresh lime
* chicken broth
* finely minced ginger
Procedure
Prepare chicken stock by boiling chicken bones in water for at least 1 hour (the longer you boil the better). Bring another pot of water to boil, making sure that there is enough water so that the entire chicken can be submerged. Once the water is boiling, put all the ingredients listed above into the boiling water. Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked. Once the skin is cooked, leave the chicken under the water to cook. This is to ensure that the skin does not break. The cooking time is about 30 minutes for a 1.5kg chicken. Ensure that the water be kept just below the boiling point during the entire cooking process. Once chicken is cooked, put the chicken immediately into cool water for a few minutes. This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.
To prepare the rice, the raw rice is fried in oil with the garlic and ginger and shallots. Next, cook the rice, combine the concentrated chicken stock and the other ingredients listed above with enough water from the chicken broth to cover the rice. The water level should be as per the normal levels for cooking white rice. Cook the rice as per the normal method.
To prepare chilli sauce, first squeeze the lime to obtain fresh lime juice. Next, blend the ingredients in a blender until it is fluid and smooth. Finally, add some salt and sugar to taste and mix thoroughly.
The Singaporean Hainanese Chicken Rice
Five Star Boss's Homestyle Kampung Chicken Rice Recipe:
(taken from www.ieatishootipost.blogspot.com)
Chicken
* 1 whole organic chicken
* 70 ml sesame oil
* 60 ml light soy sauce
* Pandan leaves (a kind of leaves that help make the dish more fragrant, omit if u can't find)
* 60 ml of concentrated chicken stock
* Sliced ginger
* Finely chopped Garlic
* Chicken bones
Rice
* Cooking oil
* Chicken fat
* Salt
* Shallot oil
* Pandan leaves
Chilli
* 1/3 chilli padi
* 2/3 red chilli
* fresh lime
* chicken broth
* finely minced ginger
Procedure
Prepare chicken stock by boiling chicken bones in water for at least 1 hour (the longer you boil the better). Bring another pot of water to boil, making sure that there is enough water so that the entire chicken can be submerged. Once the water is boiling, put all the ingredients listed above into the boiling water. Next, dip the chicken into the boiling water and dip it a few times until the skin is cooked. Once the skin is cooked, leave the chicken under the water to cook. This is to ensure that the skin does not break. The cooking time is about 30 minutes for a 1.5kg chicken. Ensure that the water be kept just below the boiling point during the entire cooking process. Once chicken is cooked, put the chicken immediately into cool water for a few minutes. This will stop the cooking process and ensure that the meat will remain tender and the skin crunchy.
To prepare the rice, the raw rice is fried in oil with the garlic and ginger and shallots. Next, cook the rice, combine the concentrated chicken stock and the other ingredients listed above with enough water from the chicken broth to cover the rice. The water level should be as per the normal levels for cooking white rice. Cook the rice as per the normal method.
To prepare chilli sauce, first squeeze the lime to obtain fresh lime juice. Next, blend the ingredients in a blender until it is fluid and smooth. Finally, add some salt and sugar to taste and mix thoroughly.
Split Pea Soup
Split Pea Soup
Prep Time: 15 Minutes
Cook Time: 2 Hours
Serves 6
Ingredients:
2 1/4 cups dried split peas
2 quarts cold water
2 quarts cold chicken stock
1 1/2 pounds ham bone
2 onions, rough chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
1 tsp rosemary
1 tsp thyme
2 cups celery, chopped
2 cups carrots, chopped
1 cup potato, diced (optional, I did mine without onions and it was lovely and not as thick)
3 garlic cloves (I prefer crushing but u can mince too)
Directions:
1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently in cold water for 2 minutes, and then soak for l hour.
2. Once peas are soaked, strain, add chicken stock, ham bone, onion, salt, pepper and herbs. Bring to boil and then reduce to a simmer. Let cook covered for 1 1/2 hours, stirring occasionally.
3. Remove the ham bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Continue simmering, uncovered for 45 to 60 minutes, or until vegetables are tender.
* If you want to thicken the soup without using potatoes, scoop some broth into a bowl, add some refried beans, stir to mix well, return to stock. However, split peas tend to thicken the soup rather nicely. I like to cool my soup, repack them into separate containers to freeze for later days as soups are better overnight.
Prep Time: 15 Minutes
Cook Time: 2 Hours
Serves 6
Ingredients:
2 1/4 cups dried split peas
2 quarts cold water
2 quarts cold chicken stock
1 1/2 pounds ham bone
2 onions, rough chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried marjoram
1 tsp rosemary
1 tsp thyme
2 cups celery, chopped
2 cups carrots, chopped
1 cup potato, diced (optional, I did mine without onions and it was lovely and not as thick)
3 garlic cloves (I prefer crushing but u can mince too)
Directions:
1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently in cold water for 2 minutes, and then soak for l hour.
2. Once peas are soaked, strain, add chicken stock, ham bone, onion, salt, pepper and herbs. Bring to boil and then reduce to a simmer. Let cook covered for 1 1/2 hours, stirring occasionally.
3. Remove the ham bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Continue simmering, uncovered for 45 to 60 minutes, or until vegetables are tender.
* If you want to thicken the soup without using potatoes, scoop some broth into a bowl, add some refried beans, stir to mix well, return to stock. However, split peas tend to thicken the soup rather nicely. I like to cool my soup, repack them into separate containers to freeze for later days as soups are better overnight.
Some recipes for the cook in all of you
I've been flipping through my many many recipes and have come up with some great recipes that are perfect for actually almost any diet out there. They're all white carbohydrate free, low-fat, low-sodium, and nutritious too!
I hope you will enjoy them. I promise I will post photos when I return from my trip.
I hope you will enjoy them. I promise I will post photos when I return from my trip.
Lazy Lazy
Today's Weigh-in: 158.0 lbs
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I've been sooooo lazy. Didn't cook my usual yummy breakfast of scrambled eggs, refried beans and salsa; had instead 2 boiled eggs with some noodles my Mom made. So bad yet so good. I DO follow the remaining of the last 2 days with more sensible (non-white carbo) meals.
My waist is smaller; my pants are definitely looser. I refuse to buy new pants until I actually am 2 sizes down. I've done it before (using much more anal and destructive ways) and with much success though those ways were not pleasant at all.
With lots of support this time around (probably bc of my once a week binge days that makes everyone happy because I'm so happy), my chances of success is definitely huge.
oooh! Reminds me... I gotta drink much more water. So lazy with the water intake. Sigh.
I'm going to Osaka on Tuesday for a week... Will have only white carbos when absolutely necessary and only once a day.
----
I've been sooooo lazy. Didn't cook my usual yummy breakfast of scrambled eggs, refried beans and salsa; had instead 2 boiled eggs with some noodles my Mom made. So bad yet so good. I DO follow the remaining of the last 2 days with more sensible (non-white carbo) meals.
My waist is smaller; my pants are definitely looser. I refuse to buy new pants until I actually am 2 sizes down. I've done it before (using much more anal and destructive ways) and with much success though those ways were not pleasant at all.
With lots of support this time around (probably bc of my once a week binge days that makes everyone happy because I'm so happy), my chances of success is definitely huge.
oooh! Reminds me... I gotta drink much more water. So lazy with the water intake. Sigh.
I'm going to Osaka on Tuesday for a week... Will have only white carbos when absolutely necessary and only once a day.
Thursday, March 24, 2011
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