Wilhelm Chili (Recipe)

A combo of several different recipes we've tried over the years.  This one is "IT" :)  I actually submitted it to allrecipes.com -- under the title Home-Style Turkey Chili....maybe it'll be published?

Wilhelm Chili Recipe

• 1 lb ground turkey (or beef)
• 1 (14 oz) can tomato sauce
• 1 (14 oz) can Diced tomatoes with green chilies
• 1 medium onion, chopped
• 1 (14 oz) can Navy Beans
• 1 (14 oz) can Red Kidney Beans
• 1 (8 oz) can Home-style Baked Beans
• 3 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1 teaspoon white sugar
• 1/8 teaspoon ground cayenne pepper

1. Place ground beef in a large non stick pot. Cook over medium-high until evenly brown. Drain add onions and cook until tender.

2. Mix chili powder, cumin, garlic powder, salt, pepper, oregano, sugar and cayenne pepper in a small bowl. Set aside.

3. Add tomato sauce, diced tomatoes and baked beans to ground beef mixture, stir.

4. Add spices from bowl stirring well.

5. Cook on low for about an hour.

6. Add drained and rinsed navy and kidney beans. Continue to cook on low ½ to 1 hour longer.

Serves 6

Our First Ethiopian Meal (Recipe)

I am waiting on the arrival of the teff flour I ordered online but I wanted to share my plans for our first Ethiopian meal :)

Ethiopian Injera Bread

Ingredients:

• 1/4 cup teff flour
• 3/4 cup all-purpose flour
• 1 cup water
• a pinch of salt
• peanut or vegetable oil
• a mixing bowl
• a nonstick pan or cast-iron skillet

Directions:

1. Put the teff flour in the bottom of a mixing bowl, and sift in the all-purpose flour.

2. Slowly add the water, stirring to avoid lumps.

3. Stir in the salt.

4. Heat a nonstick pan or lightly oiled cast-iron skillet until a water
drop dances on the surface. Make sure the surface of the pan is smooth: Otherwise, your injera might fall apart when you try to remove it.

5. Coat the pan with a thin layer of batter. Injera should be thicker than a crêpe, but not as thick as a traditional pancake. It will rise slightly when it heats.

6. Cook until holes appear on the surface of the bread. Once the surface is dry, remove the bread from the pan and let it cool.

Ethiopian Beef Stew -- Tsebhi Sga or Key Wet

Ingredients

3 medium red onions
1/2 cup spiced butter (also know as tesmi or kbe)
1/4 cup chili paste (also know as d'lk, a hot chili mixed with water, oil and spices)
1 cup canned crushed tomatoes
2 lbs beef (preferably a beef brisket or any cut of your favorite beef)
water

Directions:

1. Chop onions into small fine pieces.
   
2. Heat a shallow deep pan, about 3 to 4 inches deep.
   
3. Add half of the spiced butter.
   
4. Once butter is melted add the chopped onions and cook it until the onion is caramelized.
   
5. Be sure not to burn the onions, keep stirring!
   
6. Add the chili paste to the cooked onions.
   
7. Mix it well by adding a drop of water at a time as needed.
   
8. Cook for about 15 minutes by adding a drop of water as you stir to stop it from drying.
   
9. Add tomatoes and cook for about 30 minutes more stirring it often and adding a drop of water as needed to prevent it from drying out.
   
10. Cut beef into small bite sizes, about ½ inch cubes.
    
11. Add beef to the cooking paste and cook covered for about 20 minutes or until it is cooked fully.
    
12. Add the remainder of the spiced butter and mix well.
    
13. Let cook of about 5 more minutes.
    
14. Depending on your personal desire, you may add more water to bring it to the consistency you like.
    

I will be sure to post opinions/pictures of our first attempt!  At least I have nearly two years to perfect some Ethiopian dishes before our new child comes home!!

Spicy Shrimp and Avocado Salad Recipe

Ingredients:

1 1/2 pounds large frozen shrimp, thawed, shelled and deveined
1 head romaine lettuce, washed and drained
2 Tbsp. chopped fresh chives
1/3 cup chopped fresh cilantro
1 tablespoon chopped jalapenos or a pinch cayenne, optional
1/4 cup fresh lime juice
1/2 cup olive oil
1 small shallot, minced
1 small ripe Haas avocado, peeled, pitted and cubed just before cooking
Kosher salt
Freshly ground black pepper

Instructions:

Dice the romaine into bite sized pieces, place in large salad bowl and set aside.

In a medium non-stick pan heat the olive oil.
Add the avocado and saute for 5 minutes.
Remove the avocado with a slotted spoon and set aside in a bowl.

Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
Add the minced shallot to the skillet and return to medium heat.
Cook, stirring until shallots begin to soften (about 30 seconds).
Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).

Remove from heat and spoon the shrimp into the bowl with the Avocado pieces.
Add the chives and cilantro and fold together gently, just to combine the ingredients.
With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil.

Whisk in the lime juice and salt and pepper to taste to make a dressing.
Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates.

Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve.

Recipe -- Hummus Pizza

INGREDIENTS
1 (10 ounce) can refrigerated pizza crust dough
1 cup hummus spread
1 1/2 cups sliced bell peppers, any color
1 cup broccoli florets
2 cups shredded Monterey Jack cheese


DIRECTIONS
Preheat the oven to 475 degrees C (220 degrees C).
Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of hummus over the crust. Arrange sliced peppers and broccoli over the hummus, and top with shredded cheese.
Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

Making Cookies!

A few weeks ago I decided it was time for Jack to learn the fine art of cookie making -- and he happily agreed!  He loved every minute of it -- except actually eating the finished product, but Morgan happily devoured Jack's first sugar cookie!

INGREDIENTS

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Recipe of the Week!

Gemelli with Cream, Prosciutto and Peas (Gemelli con Panna, Prosciutto e Piselli)

I made this tonight and WOW is it tasty!  It was from the back of the box of Barilla Gemelli Pasta.  This one is NOT low in fat or calories...oh well, everything in moderation, right?

Back to regular scheduled posting really soon -- PROMISE!

Ingredients
1 box Gemelli pasta
1/4 cup unsalted butter
4 ounces prosciutto, cut into thin strips
1 small roasted red pepper, peeled, seeded, chopped (may substitute jarred, drained roasted red pepper)
2 cups heavy cream
3/4 cup frozen peas, thawed
to taste salt
to taste freshly ground black pepper
1 cup freshly grated Parmigiano Reggiano cheese


MELT butter in medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn.

ADD prosciutto and red pepper; cook 1 additional minute, stirring frequently.

STIR in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by two-thirds, stirring frequently, approximately 8 minutes.

COOK Gemelli according to package directions; drain and return to pot

TOSS sauce with pasta until pasta is coated. Season to taste with salt and pepper. Gently toss with cheese. Transfer to serving platter

Recipe of the Week

Jalapeno BBQ Burgers

Jason makes these burgers and they are SO YUMMY!  You can substitute a small bell pepper if you aren't a fan of hot peppers.

Ingredients

3 or 4 jalapeno peppers, coarsely chopped
2 pounds lean ground beef
2 tablespoons garlic powder
2 tablespoons chopped onion
1 tablespoon ground cumin
1 tablespoon chili powder

1 egg
½ cup Italian seasoned bread crumbs
½ cup barbeque sauce
Salt and pepper to taste.

Cooking Directions

In a large mixing bowl, combine all ingredients. Mix until the seasonings are uniformly distributed through the meat.
Create 4 large ½ pound burger patties.
Refrigerate one hour until firm.
Heat grill to 350 degrees, or medium flame.
Place burger patties on the greased grill and cover. Cook approximately 5 minutes each side.
Toast buns, if desired. You only need a couple of minutes to toast them.
Serve the burgers on the buns with your favorite condiments.

Recipe of the Week

I am proud to say I came up with this one on my own!  It was great and we made use of left overs that would normally have sat in the fridge!

Italian Style Left Over Meat Loaf Casserole

4-6 slices fully cooked meat loaf
1 14 oz can diced tomatoes lightly drained
1 can green beans drained
1/2 cup shredded mozzarella cheese
6 servings prepared mashed potatoes
Sprinkle of Italian seasoning (or oregano)

Preheat oven to 350

Grease casserole dish
Crumble meatloaf in a single layer on bottom of dish
Pour diced tomatoes over meat loaf
Add green beans
Sprinkle 1/4 cup cheese
Spoon mashed potatoes on top and spread evenly
Cover with remaining 1/4 cup cheese
Sprinkle lightly with Italian seasoning

Bake uncovered for 35 - 45 minutes or until heated through and cheese starts to brown.

Recipe of the Week

I love sharing recipes -- the internet is GREAT for this! I thought I would share some of my favorites and hope you'll do the same!

Today I am making: Crock Pot Bratwurst and Cabbage

Ingredients:

1 pound bratwurst
1 large onion, chopped
1 small head cabbage, coarsely chopped
4 medium potatoes, cubed or sliced
1 can cream of chicken soup
1/2 cup apple jelly
1 tablespoon wine or cider vinegar
2 teaspoons caraway seed
salt and pepper to taste
Preparation:

Brown bratwurst; drain well. Place cabbage (steam or boil the cabbage to wilt if using a 4-quart or smaller Crockpot), onion, and potatoes in the slow cooker/Crock Pot; place bratwurst on top. Mix remaining ingredients and pour over all. Cook on low for 8 to 10 hours.

South Beach Diet Broccoli Salad Recipe

Perfect for phases 1, 2 and 3!

Salad:
6-8 cups fresh broccoli, cut into small florets
1/2 small red onion, diced
1/2 cup shelled unsalted sunflower seeds
1 cup shredded low fat cheddar cheese

Dressing:
1 cup mayo (we used 1/2 reduced fat and 1/2 regular)
3 tbs red wine vinegar
5 packages of Splenda
salt/pepper to taste

Mix dressing ingredients in bowl with a wire whisk.

Mix all ingredients, chill one hour and enjoy.

We made this recipe yesterday and it is fabulous! Very satisfying and was best when chilled. You'll never guess it's low fat or low carb!