4 tablespoons vegetable oil
5 onions, chopped
2 red bell pepper, stemmed, seeded, and chopped
2/3 cup chili powder
21/2 tablespoon cumin
3/4 teaspoon cayenne pepper
15 garlic cloves, minced
5 pounds (85 percent lean) ground beef
5 (15.5-ounce) cans dark red kidney beans, rinsed
2 (28-ounce) can diced tomatoes
3 (28-ounce) can tomato puree
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 teaspoon salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.
Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 45 minutes.
Remove the lid and continue to simmer until the beef is tender, about 45 minutes. Season with salt and pepper to taste before serving.
TO MAKE AHEAD
The chili can be cooled, covered, and refrigerated for up to 4 days or frozen for up to 1 month. Reheat over low heat, adding additional water or broth to adjust the consistency.
A combination of diced tomatoes and tomato puree works best to create a desirably thick consistency for this chili. Also, leaving the lid on for half of the cooking time helps give that perfect chili thickness.
Lemon Rosemary Vinaigrette
yields about 1/2 cup
1 clove garlic, peeled
2 sprigs rosemary, stems removed
1/2 tsp sea salt
1 lemon, juiced
1/2 teaspoon grated lemon zest
1/4 cup olive oil
Add garlic, rosemary, zest and sea salt to the bowl of the mortar. Use the pestle to mash to a paste.
Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.
4 tablespoons white wine vinegar
2 tablespoons peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
4 tablespoons chopped lemon zest
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 cups extra-virgin olive oil
2 teaspoons Dijon mustard
Freshly ground black pepper
To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified. Yield: 4 servings
Makes 1/2 cup
1 shallot, finely chopped
1 tablespoon grainy mustard
1 tablespoon fresh lemon juice
1 tablespoon sherry vinegar
1/2 teaspoon each finely chopped fresh thyme and tarragon
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
Whisk together shallot, mustard, lemon juice, vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.
1 teaspoon Dijon mustard
2 tablespoons lemon juice
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped basil, chives, or tarragon
1/8 teaspoon salt
In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Season to taste with freshly ground pepper.
Greek Herb Vinaigrette
½ cup extra-virgin olive oil
¼ cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano leaves, plus extra for garnish
1 tablespoon fresh thyme leaves
Juice of 1 lemon
Kosher salt and freshly ground pepper
1 ¾ cups flour
½ cup firmly packed light brown sugar
½ cup sugar
½ teaspoon ground ginger
½ teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
2 large eggs
1 cup canned pumpkin
½ cup butter, melted
1 cup butterscotch chips
½ cup chopped pecans, toasted, optional
In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the center of the mixture.
In another bowl, whisk together eggs, pumpkin, and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until the dry ingredients are moistened. Do not overmix.
Preheat the oven to 350 degrees. Spoon batter evenly into greased muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
|Yield:||3 to 4 dozen cookies|
|2 cups||all-purpose flour|
|1 teaspoon||baking soda|
|1 cup||butterscotch chips|
|3/4 cup (1 1/2 sticks)||unsalted butter – softened|
|2/3 cup||granulated white sugar|
|2/3 cup||packed light brown sugar|
|2/3 cup||canned pumpkin puree|
|1 1/4 cups||old-fashioned rolled oats|
|1 cup||chopped white chocolate – (or use chips)|
|1 cup||chopped walnuts|
Preheat oven to 350°F. Line two baking sheets with parchment.
Put flour and baking soda in bowl of a food processor fitted with a metal blade. Pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.
In a separate large bowl, cream the butter, granulated sugar and brown sugar together for 2 – 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.
Pour the wet mixture into the flour mixture and stir to combine. Add oats, white chocolate chunks and nuts and stir until ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.
Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared sheets, leaving 2 inches between cookies.
Bake cookies on center rack for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they’re light golden brown and no longer doughy looking. Cool cookies on cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.
12 gingersnap cookies, crushed into crumbs
2 tablespoons butter, melted
8 ounces cream cheese
1 cup pure pumpkin puree
1 teaspoon vanilla extract
1/2 cup sugar
2 teaspoons pumpkin pie spice *
1 cup cold heavy cream
2 tablespoons sugar
Combine the gingersnap crumbs and butter. Divide the crumbs into the bottoms of your serving dishes ( I use individual, but you may use 1 large).
In an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, and pumpkin pie spice. Beat until well combined and creamy.
Whip cream with the sugar until soft peaks form. Fold half of the cream into the pumpkin with a spatula. Combine until no streaks remain.
Pipe or spoon a layer of pumpkin mousse onto the gingersnap crust. Follow with a layer of freshly whipped cream. Repeat the layers until they reach the top. Refrigerate until ready to serve.
Top with freshly whipped cream, a drizzle of caramel sauce, and additional gingersnap cookie crumbs.
*To make your own Pumpkin Pie Spice combine the following and store in a small container
1 Tbsp. cinnamon, 1-1/2 teaspoon ground ginger, 1/2 teaspoon cloves, 1/2 teaspoon ground nutmeg, 1/8 teaspoon salt
Yield: 4 cups
3 cups sugar
1 cups water
2 cups heavy whipping cream
Combine the sugar and water in a heavy bottomed saucepan. Dissolve the sugar in the water over low heat. Increase the heat to high and cook until the caramel is a golden amber color. Remove the caramel from the heat and slowly whisk in the cream, a few tablespoons at a time. Be very careful, as the mixture will bubble as you add the cream.
Serve the sauce warm or refrigerate for later use. This will keep for several weeks in the refrigerator. To reheat, warm over a double boiler.
Yield: 4 servings
2 lbs brussels sprouts, shredded, washed, and dried
1/4 cup dried cranberries
2 tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
1 cup chopped apples (I used pink lady)
1/2 cup chopped red onion
1/2 cup walnuts, chopped
Maple Cider Vinaigrette
1/4 cup cider vinegar
1/2 tbsp dijon mustard
1 tbsp good maple syrup
1 tsp sriracha (optional but gives it a little something extra)
1/4 tsp salt
1/8 tsp pepper
1/2 cup olive oil
Whisk together all ingredients, streaming olive oil in at the end. This vinaigrette is best prepared ahead of time and refrigerated a few hours to develop flavors, but it will still be good if used immediately.
Preheat oven to 400F.
Pour shredded brussels sprouts and cranberries into a large baking dish and toss with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring a few times. Toast walnuts briefly in a frying pan with no oil over medium heat for 1 or 2 minutes, or until fragrant. Pour all ingredients into a bowl and toss with vinaigrette.
1 (1 ½-pound) butternut squash, peeled and ¾-inch diced
1-tablespoon pure maple syrup
Freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 Tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 ounces baby arugula, washed and spun dry (I use whatever greens I have: mixed greens, spinach…)
½ cup walnuts, toasted
¾ cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees.
Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1-teaspoon salt, and ½ teaspoon pepper and toss.
Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.
While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.
Place the arugula or whatever greens you are using 1n a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.
2 cups (about 1/2 lb.) shelled or frozen butter beans or lima beans
Salt and freshly-ground pepper
2 tablespoons olive oil
1 Vidalia onion, chopped
1 red bell pepper, cored, seeded, and diced
2 summer squash, diced
4 ears corn, shucked
2 tomatoes, cored and chopped, or 1 pint cherry tomatoes, halved
2 tablespoons unsalted butter
1/4 cup fresh basil leaves, torn into pieces
Place beans and 4 cups water in a saucepan over medium-high heat and bring to
a simmer, stirring occasionally. Add 1 teaspoon salt and a couple of grinds of
black pepper and simmer until the beans are crisp-tender, about 15 minutes.
Rinse and drain.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the
onion and cook, stirring often, until tender, about 3 minutes. Add the bell pepper
and cook for 2-3 minutes longer. Add squash and cook an additional 5-6 minutes,
or until it is brown around the edges.
While the vegetables are cooking, cut the corn from the cobs. Add the beans,
corn kernels, tomatoes, and butter to the skillet, season with salt and pepper to
taste and cook until tomatoes begin to break down and the corn is tender, about
3 minutes. Stir in the basil and serve warm or at room temperature.
Got a child off at camp? These cookies are great to mail and are a sure hit!! I shared a bag of 5 with the post office lady and scored a thank you note! My brilliant husband asked, “how did she get your address?”
Mailing cookies to daughter at camp?
Return address on package?
I guess even Einstein can ask a silly quesiton…
3/4 cups pecans
4 ounces unsalted butter, softened
6 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1/2 cup sugar
Preheat oven to 350 degrees. Toast the pecans on a jelly roll pan for @ 7 minutes. Pulse them in a food prcessor until finely ground ( or coarsely chop by hand)
In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool @ 4 minutes. While still warm, toss them in the sugar bowl to coat them completely.
Return to rack to cool completely.