A repeat recipe

I’ve worked 3 nights this week and have class today.
This is a great meal to have planned ahead and excellent left-overs too.

Chili con Carne with sausage.

2 small cans of beans of your choice (I used red kidney beans) or 1 big can
6 slices bacon
4-6 ounces of sausage
5 ounces of ground beef
1 red onion
2 tomatoes, cut in chunks
1 tbs cumin
2 tbs unsweetened cocoa
1 tbs chili powder
1 tbs paprika (I used the smoked kind)
1 small can of tomato paste
cup of beef or chicken broth

(You can use a Dutch oven, or a regular frying pan with a lid)
Brown bacon and set aside
Brown sausage and beef in the bacon grease, drain and set aside
Sautee the cut up onion in 1 tbs butter until glazed
Add tomatoes and let simmer, add tomato paste and half of beef broth and let the sauce come to a boil
Add beef/sausage, remainder of broth and cut-up bacon
Add half of the seasonings to the mixture, add the beans
Let simmer for around 20 minutes and taste! before adding more spices.
If needed add extra beef broth but your chili should be able to hold a spoon upright in it!

I found Chiplote powder and it gave it a really nice kick with out making it too spicy.


Happy Wednesday

My kind of math!

Swedish Chef Sunday

CollegeGirl pinged me on Facebook requesting I’d make her Wonton Soup when she is back home.
The blog got started because of her asking for Shrimp Scampi so I’ll be happy to oblige!

This recipe is not mine, she found it at a Disney site for cooking with kids called Familyfun.

5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers

In a large saucepan, combine the chicken broth, water, and ginger slices.
Cover and bring the broth to a gentle simmer, then turn off the heat.
Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl.
Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out.
Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..

Assembling the Wontons:
1. Place a wrapper flour side up on your work surface.
Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

Bring the chicken broth to a boil.
Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil.
Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes.
Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.
Makes 6 to 8 servings.


Happy Wednesday!

If only this was possible!

Keeping it cool.

I need to drink water but it gets so boring and keeping the water cold is a task.
Here are some commercial ideas.


Music notes

Frozen Science


And here are two ideas I used last week.

Swedish Chef Sunday

Seems he can’t catch a break with his food.

Bok Choy salad with chicken.

Our Asian market sells Bok Choi by the bag.
There have to be at least 10 heads in the bag, way too many to use in a stir-fry so sometimes they go unused and ultimately spoil.
This salad is easy and refreshing.
Lunch made really simple and healthy!

½ cup of finely minced spring onion greens
1/3 cup balsamic vinegar
salt and pepper to taste
2 Tbs. mayonnaise
2 Tbs. olive oil
1 tsp. soy sauce or tamari
1 tsp. finely minced fresh oregano
1 head of bok choi, finely chopped
1 cup of radish, cut into coins
¾ lb of grilled chicken breast, thinly sliced

Prepare the dressing by adding all ingredients except the bok choi and radishes.
Allow to marinate for ten minutes (this will ease the bite of the onions and let the flavors meld together).
Meanwhile, prepare the bok choi and radishes, and then toss with the dressing. Refrigerate for 15 minutes while you grill the chicken.
Add the meat to the salad.


Baba Ghanoush, super easy.

In my organic farm delivery last week I got an eggplant.
My boys don’t like eggplant unless it’s made into this lovely dish.
It’s vegetarian and the Tahini gives it a tiny bit of punch.
You can buy Tahini at most Middle Eastern stores.

1 Eggplant
¼ Cup lemon juice
¼ Cup Tahini
2 Tbs sesame seeds
2 Cloves minced garlic
1 ½ Tbs olive oil
salt and pepper

Make a dozen holes in the skin of the eggplant with fork. Place eggplant on cookie sheet in oven at 400 degrees Fahrenheit for 30 to 40 minutes, turning occasionally.
The eggplant should be completely mushy on the inside and the skin may look black. (this can be done on a grill.)
Dunk eggplant in cold water and peel off skin.
Blend eggplant, lemon juice,tahini, sesame seeds, and garlic together using either an electric mixer or immersion blender. Stir in olive oil and salt and pepper to taste.


Wednesday Funny

About time.

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