Recipes

We have to eat

Kid-Friendly Chili

In our family tradition of chili making, the beans are as essential as the meat. In fact, it wasn’t until adulthood that I even found out that people made it without beans! Something I will bend the rule on, however, is heat; as in spicy heat. Since I have a few little tummies to fill, our chili has to work for everyone in the house; which also means no visible chunks of tomatoes. I happen to like chunks of tomatoes in mine and I like it broth-y. I think this stems from elementary school lunch when I used to dip the paired peanut butter sandwich in it. (I own it. And I’ve added that option.) But my family’s preferences have influenced and shaped what our recipe is today… We think it’s perfect.

Serves 6

1-2 Tbsp olive oil

1 small yellow onion diced

3-4 cloves garlic minced

1 ¼ pound ground beef (this is a great time to use lean meat, like 92/8)

2 tsp salt

¾ tsp freshly ground pepper

1- 15 oz can tomato sauce

2 Tbsp chili powder

1 Tbsp cumin

1 tsp dried oregano

1 hearty pinch of sugar

2- 15 oz cans red kidney beans

1- 15 oz can tri-bean blend

1- 15 oz can diced tomatoes (optional)

Tabasco sauce to taste (optional)

Heat the olive oil in a heavy bottomed pot (or Dutch oven). Sauté the onions for about 2-3 minutes add the garlic and sauté 1-2 minutes more. Add the beef and add half of the salt and pepper (because I am an advocate in seasoning your beef while it is cooking, especially in chili). Let the beef just turn almost completely brown (it will continue to cook, but you don’t want it overdone,) and drain off excess fat. Keep in mind if you are using lean meat that fat is flavor and a little left in the pot is ok… don’t get it dry. Add the tomato sauce and stir. Add the chili powder, cumin, oregano and sugar. Stir and let mingle for a few minutes. Then add one whole can of beans including the bean liquid. (I love using the bean liquid for a thickening agent, because it’s already bean flavored and since a use organic beans I’m not worried about it.) Now add the next two cans of beans rinsed and drained, because we don’t need the extra liquid. If you and your family like chunks of tomatoes in your chili, add that now too; and maybe another pinch of sugar for balance. Let simmer for about 30 minutes, and add the remaining salt and pepper. If you want a little heat, add a couple dashes of Tabasco sauce. Taste for seasoning and add more salt and pepper to taste. Let cool slightly before serving.

This hearty soup is great in the fall when things start to get cool and all winter long. It’s also perfect in Michigan in late May and early June… when it’s 60 degrees and blustery outside. My kids like their chili with oyster crackers. Owen likes it with corn chips, sour cream and shredded cheddar cheese. I love chili with corn bread; corn bread or peanut butter sandwiches. Serve with the prepared toppings and sides of your choice… And enjoy!

Mediterranean Pasta Salad

This pasta salad is crazy delicious. It is “the chef’s” recipe and it is full of flavor. You could bring this to a gathering and blow all of the other side dishes out of the water, impress your family at home or indulge yourself for a light lunch. No matter what the ocassion, this should now be your go-to pasta salad.

For dressing

1/2 cup champagne vinegar
3 garlic cloves roughly minced
Juice of half one lemon
1 1/2  Tbsp spicy brown mustard
1 1/2 Tbsp honey
Pinch of kosher salt
Pepper to taste

1 cup olive oil

Combine the first seven ingredients, all except oil. Then slowly add oil while briskly whisking to emulsify. Then chill for 1/2 hour

For salad

1 cup cucumber diced
1/2 cup Kalamative olives (whole to measure then sliced)
About 10-12 spicy pickled green beans finely diced
3/4 cup sliced sun dried tomatoes
2 cups diced mixed mini sweet peppers (about 8 oz.)
8 oz crumbled feta cheese
1 pound penne pasta cooked

Toss all ingredients and add dressing…chill for an hour and retoss before serving.

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Look at all of the things in this beautiful salad!

Now I have to mention that I first went to the grocery store and couldn’t find a couple of the items… And I said to the chef, “Rachel, I’m going to have to put you on the shelf with my other fancy chef’s cookbooks because I can’t find all of your fancy ingredients.” And because she is awesome she brought me this…

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And because she explained it to me, I can tell you that the spicy beans are found next to the hot sauces, not in the jarred pickle/olive section. And the champagne vinegar was originally bought at Whole Foods, but also found at TJ Maxx. If you still can’t find it you could use a red wine vinegar in its place.

Strawberries and Cream-Cheese Cake

We love cream-cheese frosting. What’s not to love about cream-cheese frosting? The crux of the issue is that the cake had until this point taken a back seat. It was basically a vehicle to obtain something more desirable; just a means to an end. Then you take something as delicious and simple as strawberries and cream. It’s all about the berry… okay and the cream. Well let’s just put them both together and have something outstanding. We don’t need to limit ourselves to carrot and red velvet cake. Besides strawberries are gorgeous, and scream summer time! And who’s ready for that? I know I am! Oh, and the best part, you don’t have to worry about keeping it chilled all day.

As organic as you can:

Cake:

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup butter (1 stick) softened

2 cups sugar

1 tsp vanilla

2 eggs (room temperature)

2 pints strawberries, rinsed, dried, stemmed and halved (includes berries for topping)

1 Tbsp lemon juice

1 1/4 cup milk

Frosting:

1 8 oz. block of cream cheese

1/4 cup butter (1/2 stick) softened

2 1/2 to 3 cups powdered sugar

1 tsp vanilla

Preheat oven to 350 degrees. Grease two 9 x 1 1/2 inch round pans. (Side note: If you wanted to forgo the layers, you could totally do this in a 13 x 9 baking dish. Another side note: they make some great organic sprays for greasing your pans, otherwise do the classic thin even layer of butter and dusting of flour.)

In a medium bowl, add flour, baking powder, baking soda and salt. Whisk ingredients together. In a large mixing bowl beat the butter with an electric mixer. Add sugar and vanilla and beat (or cream) until smooth. Add 1 egg at a time, beating them in as you go. Add lemon juice and beat again. Next, alternately add dry ingredients and milk to the butter mixture; because it is a baking law. Just mix until combined.

Select about 5 of the berries and dice into small pieces. Then put those pieces on a plate (to catch juices that might escape on a cutting board,) and mash them with the back of a fork. Gently fold the berries into the batter. When all is combined, pour the batter equally into the two prepared cake pans.

Put the pans in the oven, and bake for 20-25 minutes, until you poke them in the center with a toothpick and it comes out clean. Let the cakes cool on a wire rack for about 10 minutes. Then, making sure they have separated from the sides of the pans (you can trace the sides of the pans with a knife to help this if they haven’t,) flip the cakes over on to the wire racks to cool. You should notice the cakes have a nice density, perfect to stand up to the rich frosting. You probably also noted the cakes are dotted with lovely bursts of berries, and you’re thinking “those are fantastic just like that!” (That’s if they released from your pans of course…) Just wait. Let them cool completely before frosting.

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To prepare the frosting, add cream cheese and butter into a mixing bowl. Using a mixer, beat together until entirely combined and creamy, scraping down the sides of the bowl as necessary. Sift the powdered sugar into the cream cheese/butter mixture about 1/2 cup at a time. (Side note: I emphasize the “sift” portion of this direction, because if you’ve ever tried to skip this detail for any recipe, you know that unsifted powdered sugar balls are near impossible to beat out.) After the first 2 1/2 cups of sugar are incorporated, check for frosting for sweetness. I prefer a balance to still taste the tang of the cream cheese, but if you like it a little sweeter, add the rest of the sugar.

Place one of your cakes on top of a cake stand or plate. (If one of them came out not as pretty as the other, use that one.) Using half of your frosting mixture, spread it out evenly over the top of the cake. Then using half of your halved strawberries, place them randomly and evenly flat side down on top of the frosting. Next place the second cake on top of the frosted and berried cake. Using the remainder of the frosting, repeat the process. Then take a step back and admire your work, because layered cakes topped with white fluffy frosting and berries are beautiful to look at.

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Everyday Chocolate Chip Pancakes

To be clear, I am not suggesting that you should eat chocolate chip pancakes everyday. I am inferring that you can make these pancakes from everyday items you already have. Maybe they should be called Anyday Chocolate Chip Pancakes? We eat pancakes at least once a week at our house, my kids love them. Rarely do I keep buttermilk in the refrigerator, and even less often do I have the forethought to mix up a batter the night before I make them. (If I had that kind of forethought, I’d probably have buttermilk in the fridge.) These are a little sweet, so I like to balance it out by serving it with a side of sausage (don’t judge me).

Makes about 10 Medium sized Pancakes (And this recipe can be easily doubled)

As organic as you can:

1 cup all-purpose flour

1 Tbsp sugar (rounded)

1 1/2 Tbsp baking powder

1/2 tsp salt

1 large egg

1 tsp vanilla

1 cup milk

2 Tbsp oil (I like sunflower, but you can use canola or vegetable)

Butter for your griddle

3/4 cup chocolate chips (give or take)

Okay, now I am going to be very specific about this, because I like my system and I think it saves on dishes. That said, please feel free to use your artistic license and dirty as many bowls as you’d like to clean, separate your dry from your wet, etc.

Add the dry ingredients in a batter bowl (that pours) and whisk them together. In a measuring cup, using the same whisk, beat your egg with the vanilla. (Side note: I don’t remember when I first learned about the egg/vanilla thing, but it really is a thing… and why, I don’t know, but  I do it every time.) Then dump your egg and vanilla right on top of the dry ingredients. Next, in the same measuring cup, measure your milk and pour it into the batter bowl with the rest of the ingredients. Now I like to mix the ingredients, with a wooden spoon, lightly until incorporated. (Side note: Wooden spoons seem nostalgic, but again use your creativity…) Then add the oil and lightly stir again until everything has come together. Don’t ‘over-mix’ because things get tough, but you don’t want flour pockets either. Just do it perfectly… And don’t worry about a few little lumps.

Then while that sits a minute heat your griddle (or pan) on medium heat and put a tab of butter on it. When it starts to melt, move the butter around until the surface is coated. Now if your batter seems too thick, add a little more milk and stir. If it seems thin, add a little flour. When ready, pour the batter in little round circles about 4 inches in diameter. Immediately following, sprinkle the chocolate chips evenly around the pancake. I do it this way, because that’s how my kids like it; and they eat the chocolate chips in lieu of syrup. However, if you have traditionalists who want plain pancakes (like myself) this step can be omitted completely or on a to-order basis.

When the batter starts to get those little bubbles breaking through to the top, flip them over. After about 1-2 minutes, when lovely and golden, remove the pancakes to a platter or plate and start over with the butter, batter and chips cycle. Along the way gauge your pan, if your butter is browning quickly, turn down the heat (maybe even wave your pan in the air a couple times to let it cool, just saying). If your pancakes are white and oozy, you probably need to turn the heat up. And have fun, by golly! Sneak a chocolate chip, or better yet, let your kids! (But give them a wink and a smile, or permission, so they know you see, and that way they’re not really being sneaky).Because life is too short not to enjoy yourself!

Serve right away, while warm. And if you are so indulgent, top with syrup and whipped cream. Delicious.

Hummus Lover’s Hummus

I am a huge fan of hummus. At any given time, I can eat unladylike amounts with ease. Let’s pretend we just had a hearty meal followed by dessert, and then for some unknown reason, you bring out some hummus and pita chips. I’d be like, “yeah, I have a little room for some hummus.” Smooth, chunky, creamy, pasty, garlicky, spicy, pine nutty…

As Organic as you can…

3 cloves garlic

1 scallion

2 -15 1/2 oz cans chickpeas rinsed and drained, (about 3 cups cooked)

6 tablespoons tahini

6 Tbsp freshly squeezed lemon juice

3/4 tsp salt

2 Sprinkles of cumin

Sprinkle of cayenne

3 tablespoons olive oil

1 tsp chopped parsley for garnish (optional)

Do a rough chop on the garlic and scallions and throw them into the food processor. Pulse a couple times. Add chickpeas, tahini, lemon juice, salt, cumin, and cayenne. Then turn your processor on and walk away. Check your processor and if need be scrape down the sides with a spatula. If it seems very pasty and not blending well, this is a good time to add a tablespoon or so of water. (You don’t necessarily want to add more lemon juice, or olive oil at this point). Then turn it back on and go do something else. Don’t be scared to let it run for what seems like a ridiculously long time, we want it creamy. When it looks incorporated and smooth slowly drizzle olive oil in. (Sidenote: sometimes my tahini is oilier than other times. If it seems thick to you, and you’d like to, add another tablespoon of olive oil.) Then using a spatula, and being careful of the blade, scoop the hummus into a bowl. Cover and let chill in the refrigerator for at least two hours. Do not skip this step! Because the hummus you taste right now is not going to be the better hummus you taste in two hours. However you can do a little taste for seasoning, and if need be and more salt and any of the spices you’d like. Then in a couple hours or even the next day when you’re ready to eat the hummus, remember not to eat it all by yourself at one sitting because that is a lot of hummus! (That last note was for me.)

Banana-Pecan Muffins

I don’t know about you, but I like my bananas with pecans. It’s not to say I don’t like walnuts, I have a great recipe for walnut pie in which no other nut will do. But when it comes to bananas and nuts in my baked goods, it’s got to be pecans. They even sound better together. Say banana pecan muffin, now say banana walnut muffin. You see what I mean? They’re meant to be.

Makes 12 Medium Muffins

As organic as you can:

1 1/2 cup all-purpose flour

3/4 cup sugar (rounded)

1 cup chopped pecans

1 1/2 tsp baking soda

1/4 tsp salt

1/2 c sunflower oil (you can use canola or veg)

1 large egg

1 tsp vanilla

3 ripe bananas (medium) mashed

3 tbsp milk

Preheat the oven to 375°. Grease a standard 12 cup muffin tin, and set aside. In a bowl stir together the flour, sugar, pecans, baking soda, and salt. In a separate bowl, mix the oil, egg, mashed bananas, vanilla, and milk. Then add the dry ingredients into the banana mixture and stir just until it is all wet and mixed together.

Scoop the batter into each muffin tin about 3/4 of the way full (and unofficially, if you have any extra batter, continue to dollop it on the top of each muffin cup until it’s gone- just try to keep them even).

Bake for about 20 to 25 minutes, until a toothpick, when poked into a center muffin, comes out clean. Let them cool (on a metal rack if you have one) for about five minutes. Then remove the muffins and serve or save for later. Enjoy!

Side note: We almost always have bananas going bad in our house so this recipe is a great way to use them up. However, we rarely have buttermilk; but, if you do please feel free to substitute the buttermilk for milk… You just might like it

BBQ Lamb Meatballs

I love lamb. It’s meaty, it’s mild, it carries flavor nicely, it’s delicious. So here’s my variation of a classic comfort favorite; which I think of as American, but is more likely Swedish, right? Anyway try it, it’s good.

Serves 8

1 Tbsp olive oil
1/2 cup onion diced
2 cloves garlic minced
2 pounds ground lamb
1 egg, beaten
3/4 cup milk
2 Tbsp honey
1 cup breadcrumbs
1 1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/2 tsp dried coriander
1 tsp dried oregano
Canola oil for frying
Your favorite Barbecue sauce

Heat oil and saute onions until softened, about 2-3 minutes. Add garlic and saute with onions for another 1-2 minutes. Turn off heat and move to the side. In a large mixing bowl add lamb, egg, milk and honey. Gently mix just to combine. In a separate small bowl add breadcrumbs, salt, pepper, cumin, coriander and oregano. (Side note: For some reason which I am trying to overcome, I do not like fresh cilantro. However, dried coriander is completely different.) Mix breadcrumbs and spices, then add to meat mixture. Combine all ingredients, but do not “overmix,” because then your dinner and life as you know it will be ruined forever. Not really, but your meatballs might be a little tougher than they ought. Then again maybe you like them that way, so who am I to stop you?

Carrying On! Stick your hands in that meat mixture (use food safe gloves if you’d like) and form little balls of meat about 1 1/2- 2 inches thick in diameter. I place mine on a parchment lined baking sheet. You should get approximately 44 meatballs. Then stick those babies in the fridge to set for at least 30 minutes. When ready, pre-heat your oven to 350. Heat canola oil (just enough to coat the bottom of your pan) on med-high heat. Brown the meatballs on all sides, in batches (to not over-crowd the pan, again causing major damage). We are not really cooking the meatballs here, just getting some flavor on them, so this should go quickly- 1, maybe 2 minutes a side depending on the heat of your pan. Watch them, so they don’t burn, and as they finish browning on all sides… place them in a 13 x 9 baking dish or roasting pan, what have you. Smother with the BBQ sauce of your choice, gently toss (or slowly move around) to coat the meatballs. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake 20-25 minutes more, until bubbly and sticky. Serve with mashed potatoes or rice pilaf, yum.
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Jambalaya -Mine

Ok, so I don’t know about your family, but mine isn’t big on seafood (it’s a work in progress). So this is Jambalaya sans (without) the seafood, but to the purists out there, you’re going to love it! …And if you must, think of it as awesome beans and rice… And to gluten forgoers this recipe works for you too, (just check your sausages)!

Serves 6

As organic as possible…

1 Tbsp olive oil

1 yellow onion diced

3-4 garlic cloves minced

1 15 oz can diced tomato (or jar of salsa)

8 oz andouille sausage (I like chicken andouille) cut into bite sized pieces

16 oz smoked sausage cut into bite sized pieces

1 15 oz can red beans (drained and rinsed)

1 tsp oregano

1 tsp chili powder

t tsp cumin

3/4 cup dry rice

1 1/2 cup chicken broth

1 Bay Leaf

salt & pepper to taste

Heat Oil. Saute onions and garlic. Add tomato, and scrape the yummy bottom bits! Add sausages, broth and spices. Stir and bring to simmer. Add rice and stir; this is a great recipe to use brown rice because it is so flavorful and colorful your picky eaters won’t know the difference.) Add beans, salt & pepper to taste (I do about 1/2 tsp of salt and 1/4 tsp of freshly cracked pepper.) Bring to a boil, reduce to simmer and cover. Let it simmer, stirring occasionally, about 25-45 minutes depending on type of rice (brown takes longer). Take off the heat and discard bay leaf. Let cool slightly before serving.

Side note: Sometimes I add green/yellow pepper depending on what I have… It looks pretty 😉