Tag: tsp

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)

Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook.
We’ve not quite let go of summer and its fast, fresh food; but at the same
time, the cooler weather has us craving hearty, more comforting fall fare. This
beef medallions with fresh horseradish cream recipe is delicious nod to that
kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base,
along with the seared beef, and aromatic sauce works whether you’re enjoying it on
a warm autumn day, or cold, rainy night. My only regret is I didn’t have any
crusty bread around to soak up all those incredible juices. That’s a rookie
mistake any time of year!

Like I said in the video, horseradish is easy
to find these days, especially in the higher-end grocery chains. It’s usually
sold by the pound, so don’t be afraid to ask the produce person to cut you off
a smaller piece, as the roots can get pretty big. If you’ve never used fresh
horseradish before, I hope you check it out soon. Enjoy!

Ingredients for 2 portions:

2 tbsp vegetable oil for frying

4 pieces (about 3-oz each) beef top sirloin, pounded into
1/4-inch thick medallions

salt, pepper, and cayenne to taste

flour as needed

2 cups cherry tomatoes, quartered

1 tbsp rice vinegar

1/2 tsp salt

1/4 tsp sugar

freshly ground black pepper to taste

For the horseradish cream:

1/3 cup crème fraiche

2 tbsp freshly, finely grated horseradish root

pinch of salt

No-Bake Cheesecake Flag Cake – Let Your Fruit Flag Fly!

I’ve been avoiding doing a no-bake cheesecake recipe,
despite the many food wishes for it, simply because I love the dense, rich
texture of the traditional baked version so much that it seems almost a crime
to do something like this instead.

That’s a silly attitude, as these are two entirely different
desserts, and since I needed a white canvas on which to demo the fruity, 4th of July flag
design seen herein, I decided to go for it. The fact that we just had our first
real heat wave of the summer didn’t hurt either.

That you can make this lovely, sweet treat without
turning on the oven is probably enough of a reason to give this serious
consideration. Besides the taste and texture, I think your guests will enjoy
the iconic stars and stripes design provided by the fresh blueberries and
strawberries.

Everyone knows that if you eat enough fresh fruit with a
dessert, it cancels out the negative effects from the sugar and the fat, or at
least that’s what I’ve always assumed. Anyway, there is no greater tribute an
American cook can pay to this great democracy of ours, than to make a shortcut dessert that
looks like our flag. USA! USA! USA! I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

For the crust:

1 1/2 cups finely crushed graham cracker crumbs

6 tbsp melted butter

1/4 cup white sugar

2 tbsp unsweetened cocoa powder

For the filling:

2 cups (1 pound) cream cheese (I used half regular and half mascarpone)

2 tsp grated lemon zest

2 tsp lemon juice

1 tsp vanilla extract

1 1/4 cups cold heavy whipping cream (36% fat)

1/3 cup white sugar