May2

Super simple slow-cooker chili

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Chili was one of the first things that my mom showed me how to make while I was in college.  It’s so simple, and can be modified any way that you like.

In my first post-college apartment, my parents gave me a slow-cooker, and chili was the first thing I tried to make with it.  It blew my mind!  I could leave the house while it cooked and let the flavors really develop, and the beans were much more tender.  Now I always make my chili in the slow-cooker. I usually eat it with rice, or try it with baked fries for a healthier version of my favorite food, chili cheese fries.

Slow-Cooker Chili

1 lb. ground sirloin
1 14 oz can of pinto beans, drained
1 14 oz can of kidney beans, drained
1 14 oz can of diced fire roasted tomatoes
1 chipotle in adobo
1 tsp cumin
1/4 tsp coriander
1 tsp chili powder
1/4 tsp red chili flakes
1/2 tsp kosher salt
1/2 tsp Worcestershire sauce
1 medium onion, diced
3 cloves garlic, minced
1/2 c water

Serve with any combination of the following:
rice
tortilla chips
french fries
baked potato
finely chopped red onion
sliced green onion
grated cheddar cheese

Add all ingredients to slow-cooker. Cook on High setting for 4 hours or Low setting for 8 hours. Stir and break up the beef with a wooden spoon. Taste and add additional seasoning as necessary. I sometimes add a bit of hot sauce (Chipotle Tabasco is my favorite for chili) or barbeque sauce at this point.

Serve with any or all of the desired toppings.

Other simple chili variations:

  • Use ground turkey or pork instead of beef.
  • Use white beans, black beans, or garbanzo beans.
  • Add beer instead of water.
  • Add chocolate!  A handful of chocolate chips (or 1/4 c if you have big hands) add a little sweetness/richness to the chili.
  • Add more vegetables – Try corn, mushrooms, or bell peppers.
  • Use diced tomatoes with green chiles (instead of fire-roasted) and omit the chipotle in adobo, for a less smokey chili.
May1

Tofu, avocado, and hummus sandwiches

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Inspired by the contents of my fridge and my love of fried tofu, I made these simple sandwiches for lunch. The crispness of the tofu is a nice contrast to the creamy avocado, and the hummus added some flavor.

Tofu, avocado, and hummus sandwiches

3 pieces of whole wheat pita bread
1 avocado, peeled and sliced
1 block firm tofu
vegetable oil
kosher salt
hummus (I used chipotle and black bean)
(optional) pickles

To begin, slice the tofu into 1/2-inch thick pieces. Lay flat over 3 layers of paper towels, then cover with another 3 layers of paper towels. Press down to remove some of the moisture, then repeat with additional paper towels.

Coat the bottom of a heavy skillet with a little bit of oil. Heat over medium high heat, then fry the tofu until the bottom is golden brown. Flip and repeat on second side. Remove from the pan and drain any excess oil onto paper towels.

Cut the pieces of pita bread in half, so that you can access the pockets. Toast very lightly. To build the sandwiches, spread hummus on one side of the pita pocket, then add the tofu and avocado. I added pickles to my sandwich as well, so if you like pickles, give it a shot!

Apr30

Lentil, spinach, and lamb soup

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This was super easy and a really delicious combination. I seasoned ground lamb with coriander and red pepper flakes to give it a spicy lamb sausage flavor.  It paired really well with the lentils!

Lentil, Spinach, and Lamb Soup

1/3 lb ground lamb
1/2 onion, diced
3 cloves garlic, minced
1/2 tsp coriander
1/2 tsp red pepper flakes
kosher salt
3 small potatoes (or 1 regular sized one), diced
2 carrots, chopped
1 c lentils
1 bay leaf
4 c chicken broth
3 cups raw spinach
1 T olive oil

Heat the olive oil in a pot over medium heat. Add the lamb, and break apart with a wooden spoon. Season with salt, coriander, and red pepper flakes, and cook until browned.

Add the onion and garlic to the pot, and saute until soft. Add the carrots, onions, potatoes, lentils, and bay leaf, and stir to combine. Add the chicken broth the pot and increase the heat to medium high. When the pot boils, cover and reduce to a simmer. Simmer for 45 minutes.

When the lentils are tender, stir in the raw spinach until wilted. Taste and adjust the seasoning if necessary.

Apr25

Baked zucchini fries and dill dipping sauce

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I love zucchini. I usually eat it grilled or sautéed, but I wanted a vegetable/french fry substitute to go with our lamb burgers, so I made baked zucchini fries and a dill dipping sauce.

The burgers were delicious, too!  I used this recipe from Steamy Kitchen.

Baked Zucchini Fries with Dill Dipping Sauce

For the zucchini:
3 small zucchini or 2 large ones, sliced into thin french fry-like shapes
1 egg, beaten
1 c panko bread crumbs
kosher salt
black pepper

For the dipping sauce:
1/3 c light sour cream
2 T mayo
1/3 c fresh dill, finely chopped
kosher salt
lemon pepper

Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray.

Dry the zucchini slices with paper towels. Beat the egg in a shallow bowl. On a separate plate, combine the panko, salt, and pepper.

Dip the zucchini first in the egg, shaking off any excess moisture. Then lightly roll the zucchini in the panko mixture, and place on the baking sheet in a single layer.

Bake or 20-25 minutes or until browned.

To make the dipping sauce, combine all of the ingredients in a small bowl.

Apr24

Spaghetti and turkey meatballs

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Paco requested spaghetti and meatballs for his first post-baseball game meal of the season. I had planned to make something lighter, so I decided to compromise with turkey meatballs. I baked them in the oven and started the sauce on the stove. Then I put both the meatballs and the sauce into the slow-cooker on high, so that they could simmer together for a few hours while I went to watch part of the game.  It was amazing to come home to the smell of meatballs that have been simmering for hours!  You could also simmer them on the stove together for 30 minutes – 2 hours.

Spaghetti and Turkey Meatballs

For the meatballs:
1 1/4 lb ground turkey
1/2 c grated parmesan or pecorino romano
1/2 c Italian-style bread crumbs
1 T tomato paste
2 eggs
1 clove garlic, minced
1/4 onion, finely chopped
kosher salt
black pepper
olive oil

For the sauce:
2 T olive oil
kosher salt
1/2 tsp red pepper flakes
1 onion, chopped
3 cloves garlic, chopped
14 oz. can diced tomatoes
1 c tomato sauce
1 T tomato paste
1/2 tsp dried oregano
15 leaves of basil, roughly chopped

To serve:
spaghetti, prepared according to package directions
grated parmesan or parmesan or pecorino romano

To make the meatballs:

Preheat the oven to 375 degrees F. Drizzle olive oil over a baking sheet.

In a large mixing bowl, combine the eggs, tomato paste, parmesan, bread crumbs, garlic, onion, salt, and pepper. Add the turkey meat, and combine with your hands. Do not overmix.

Roll the meatballs into 1-1/2 inch balls, then place on the baking sheet 1 inch apart. After you have formed all of the meatballs, roll them around a bit in the olive oil. Bake for 15 minutes.

To make the sauce:

Turn on the slow-cooker, using the High setting. In a medium-sized pot (or a large one if you are not going to use the slow-cooker), heat the olive oil over medium heat. Add the onions, garlic, and red pepper flakes, then season with salt. When the onions are soft, add the tomatoes, tomato sauce, tomato paste, and oregano. Bring to a simmer.

Pour the sauce into the heated slow-cooker. When the meatballs have finished baking, add the meatballs to the sauce. Cover and simmer in the slow-cooker for 3 hours. During the last 30 minutes, add the basil.

Serve over spaghetti with parmesan cheese.