Tag: heat

Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland. It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian^[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist. It smelled amazing while it simmered on the stove all afternoon and tasted even better. My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full. My son loved it and asked for leftovers for his school lunch tomorrow. My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Print^[2]

Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

References

^{^} The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

The Heat Wave Is Here: 25 Recipes to Feel Better – Italian cuisine reinvented by Gordon Ramsay

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We are in the midst of thelongest and most powerful heat wave evercaused by the African anticyclone Caronte. In the north the temperatures are close to 35 degrees, in the south the thermometer goes even over 40, with numerous cities on the red dot. A new record, yet another consequence of global warmingwith which we will have to learn to live, respecting even more carefully the rules of experts and common sense.

How to combat the effects of the heat wave

The first rule of sultry days remains don’t go out during the hottest hoursfrom noon to five: an imperative for the elderly, children, and frail individuals. The second rule is to drink, at least two liters of water a day, and in small sips if it is too cold. The third, no less important, eat healthily.

What to eat when it’s very hot

To relieve the typical heat exhaustion, and therefore also the frequent pressure heat, nutrition remains a great ally. In general, we should prefer, in summer more than ever, foods rich in water and mineral salts which rehydrate the body tired by sweat, and easy to digest foods so as not to overload us further.

In essence it is not complex: the canonical 5 portions of seasonal fruit and vegetables to eat during the day remain, which provide vitamins, minerals, water and fibre, to which light protein sources such as fish, white meat, fresh cheeses or legumes (better if hulled), carbohydrates preferably from whole grains that provide energy for a long time, avoiding glycemic peaks that cause further overload to the liver. For each meal, macronutrients should always be combined keeping the following as a model: Harvard Healthy Platecomposed of half vegetables, a quarter proteins, a quarter carbohydrates.

How to Cook to Beat the Heat

But the way we cook also makes a difference: in summer more than ever we should prefer quick, light cooking, and poor (if not devoid of) sauces. That is to say, no fried foods, or sauces with soffritti for example. After all, just a few precautions are enough to not give up tasty dishes: the air fryer, for example, if used well (with little air and not too high temperatures) is an excellent ally, as is the oven. Also try steam cooking, or in a pan with a little oil and a drizzle of water. The even easier alternative is to eat everything raw when possible. And there are many options: think of salads, carpaccio, pesto to season pasta.

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here are the foods that heat up the most – Italian Cuisine

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In winter we warm up in the kitchen! Here are our best recipes against the cold to bring to the table ingredients that warm and are good for you

In the colder months we take refuge under the blankets, we camp near the fireplace or the radiator, but nothing can heat better than good food: there are real recipes against the cold able to warm us and promote the immune defenses thanks to their beneficial properties. In the gallery above you will find 40, in a collection based on comfort food traditional and original combinations. Hot dishes to fight the cold and have an extra weapon to ward off seasonal ailments. But what are the foods that heat up more during the winter?

Recipes against the cold: the foods that heat up the most

Let's start from an assumption: to warm up it is not enough that the food is only hot. To be effective, the recipes against the cold to bring to the table must help us to produce more energy and, consequently, heat, stimulating our metabolism. Some ingredients are capable of doing exactly this job thanks to the right balance between calorie and protein intake. We are talking in particular about meat, legumes and seasonal vegetables, which help us to increase the daily calories needed in winter in a healthy way to fight the coldest temperatures.

legumes
Among the foods that heat the most are legumes. Beans, lentils and chickpeas they are rich in iron, which really helps to strengthen our defenses against the cold. Legumes are a very special ingredient for our winter recipes, starting with the classic pasta and beans, until soups, velvety and soups – traditional and non – to be combined preferably with cereals.

Meat
Among the most protein-rich ingredients, meat is a must, to be consumed in moderation, preferring the white one and alternating it with fish and legumes. When it's cold, especially for special occasions like Sunday lunch, we will easily let ourselves be conquered by dishes like beef steak, lo stew or a niceroast steaming.

Spices
Spices are perfect for giving taste and aroma, but also for helping our body to warm up. Many spices, such as cardamom or the cumin, are often used as a natural remedy for coughs and colds while ginger is chili pepper they are capable of increasing blood flow and, therefore, warm us. A touch of chilli in the soup or a ginger infusion are two infallible weapons.

Seasonal fruit and vegetables
It will seem obvious, but it is always better to repeat it: to consume ingredients seasonal it is a rule that always applies. In fact, nature knows how to come to our aid in the changing seasons and each food has properties suitable for different times of the year. To avoid unpleasant colds, the C vitamin it's essential, that's why filling up with oranges, tangerines and kiwis it is an excellent idea during the cold season. Pumpkin, broccoli, spinach, potatoes, artichokes and cauliflower they are seasonal ingredients capable of stimulating our immune defenses and perfect for preparing hot and tasty dishes. Do not forget onion is garlic, rich in beneficial properties.

Hydration is also important during the winter: there is nothing better than sipping a hot herbal tea. Here are some ideas.

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