Chili Con Carne

 

Not to reopen an old wound and debate, I know the difference between "Chili" and "Chili con Carne".  Both are tasty, one has beans, the other doesn't.  In Texas if you call it chili and add beans be prepared to be shot at.  To them chili is a hearty beef and chili pepper stew.  Go to the NE states and they shoot you if you try to explain "real" chili doesn't have beans so you lose there too.  Hence I make the differentiated two kinds.

Chili Con Carne

• 2 lbs diced beef (chuck steak works best)
• 2 can 14.5 oz  black beans
• 1 can 14.5 oz diced tomatoes
• 1 bay leaf
• 1 large onion diced
• 3 cloves garlic (about 1 T) minced
• 1 T Better than Bouillon beef flavor 
• 2 T Chili powder (I use McCormicks)
• 2 t chipotle chili powder (I use Spice Islands)
• 1 12 oz can lager style beer
• salt and pepper

Break up diced beef and sauté until well browned.  Add chili Powders and toss to coat.  Add onion and sauté until it is translucent.  Add garlic and cook one minute.

Add beer and tomato, stir.  Drain one can of black beans and add the other can undrained.  Stir in the beef Better than Bouillon.   Bring to boil and reduce to simmer. Cover.  Cook about 2 hours on a low simmer.

At this point you can serve or cool and put in fridge for reheating the next day.  Everyone knows chili is better the second day, and prepping a day in advance works to get maximum melding of flavors.

Garnish with oyster crackers, green onion, cheese (I like a cheddar jack blend) and sour cream.

My Spin on Nigella's Pumpkin Bundt Cake

 

Nigella Lawson is one of my favorite TV cooks and her recipes are so easy and approachable. I have made several of hers over the years and many are in my weekly repertoire.  

The Pumpkin Bundt  Cake is a recent recipe that is also part of her "cook along" contests she runs monthly.  I entered, with my spin of course as I usually can't just make a recipe as published.  In this case I added 2 cups fresh cranberries to the batter before pouring into the pan.  The addition of cranberry makes a nice acidic pop and counterpoint to the sweet glaze.  It sure was a hit in my house with that little change.

I used freshly put up steamed pumpkin and drained as she suggested to remove excess water.

"Putting up Pumpkin"

 Its no secret that I commit Jackocide every Halloween with our left over pumpkin.  I take the the jack-o-lantern from the big night and cut it into cubes to either roast or steam.  I tend to use the roasted pumpkin for making soups, the steamed for breads and cakes.  Note these are not "canned" in the traditional sense, but rather prepared and stored in the refrigerator where they are good about 6 months.

I typically start by taking the pumpkin and cutting it into strips that I then slice off the outer skin and cube the remaining pieces to about 1" squares.  The cubes can then be roasted or steamed.

Roasting method is stupid easy.  Line a sheet pan with foil to make clean up easier, spray it with non-stick spray and put the pumpkin on in a single layer.   Roast at 425F for 15-20 minutes until fork tender AND starting to darken on the corners.  Immediately transfer the pumpkin to a food processor and blitz until it is a fine puree.  Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for soups.

Steamed method is equally easy to do.  In a large stock pot add prepared pumpkin and fill to within 2" of top of pot.  Add 2 cups water.  Bring to boil then reduce to simmer.  Cover and let it steam cook until until the largest pieces at top of the pot are fork tender, about 20 minutes.  Remove steamed pumpkin  with a slotted spoon or spider and add to a food processor.  Process until puree is smooth. Put into a sterile canning jar and microwave 2 minutes until steam starts to rise from jar.  Immediately put lid and screw on collar.  Set aside on counter until the lid "pops" and cooled to room temperature.  Put in refrigerator and store up to 6 months.  This is perfect for cakes and breads.  

Again, these put up pumpkins are not canned in the traditional sense of a steam bath after bottling.  They are NOT meant to be stored at room temp in a pantry.  If you want to store in a pantry with a longer shelf life check google how to steam pumpkin for canning.  This method is to be refrigerated and used within 3-6 months.

Pumpkin Curry Soup

Simmer simmer and a glimmer of dinner.   This was a right tasty bowl of soup and so VERY STUPID EASY to complete.  The lovely Mrs and I ate every last drop and stopped short of licking our bowls clean.  Very satisfying and warms the soul.  The kid wasn't a fan, but he doesn't like soup in general so its his loss.

I use a "Madras Curry" but you can use your favorite.  Madras Curry powder is much warmer than regular curry powder so add a half teaspoon at a time to taste to keep from blowing your taste buds off your tongue.  Seriously, its worth the try just add to taste incrementally.

You can use canned pumpkin, but its so easy to carve up and roast one then puree ahead of time.  "Canned" properly home roasted pumpkin that you puree will keep 3 months in the fridge easy.  (recipe will follow in a future blog post.

This is so close to vegan that you can twist things up and use veggie broth and voila its vegan.  Something I reserve for Meatless Mondays around here, but today was Wednesday so I used chicken broth.

Pumpkin Curry Soup

Ingredients

• 2 1/2 c  roasted pumpkin puree
• 1 14 3/4 ounce can low sodium chicken broth
• 1/2 white onion diced
• 2 cloves of garlic minced
• 1 - 2 1/2 t curry powder (to taste)
• salt to taste

Garnish

• fried jalapeno chips
• sour cream
• herbed croutons

Method

Place onions in a sauce pan with a scant T olive oil and sauté until translucent.  Add garlic and cook one minute until fragrant.  Pour half can of broth into a blender cup and add whiz up until no chunks remain.

Return onion puree to sauce pan, add pumpkin and remaining broth.  Bring to boil and reduce to simmer.  Add curry powder incrementally starting at 1 teaspoon  adding  1/2 teaspoon at a time tasting until you get the desired spiciness and heat.  Test for seasoning, add salt as needed.   Simmer 30 minutes until it is a consistency you like and flavors are developed.

Remove from heat and serve with garnishes.

Cherry Pistachio Cheesecake

 

A little slice of heaven.

This was a stumble across in an old recipe box.  I have vague memories of it as a kid in the 60s so we know its at least that old.  In looking at the recipe I saw it was ripe for updating.  Pistachios sprinkled across the top, but none in the crust?  Cherry's taste more cherry like with almond extract but none in the recipe?  No salt anywhere why?  

So I looked at everything and went about updating this recipe for the new century.  It was all to amp up flavor and texture.  It was a huge hit at the dinner party the other night.

Cherry Pistachio Cheesecake

Crust

• 1 1/2 c graham cracker crumbs
• 1 stick unsalted butter, melted
• 1/4c finely ground pistachio
• pinch of salt

Filling

• 16 oz cream cheese
• 1 c sugar
• 1/2 t vanilla
• 1/2 t almond extract
• 1/8 t salt
• 3 eggs
• 1 cup sour cream
• 1 1/2 c cherry pie
• 1/2 coarse chopped pistachio

Preheat oven to 325F.  Line 9 X 13" baking pan with parchment paper.

Combine graham cracker crumbs with ground pistachio and a pinch of salt.  Toss lightly to blend the mixture slightly.  Add melted butter and toss until the crumb mixture is evenly wet.  Gently press mixture into the prepared pan.

In mixing bowl add cream cheese, sugar, salt, vanilla and almond extract.  Beat at medium speed until fluffy and well mixed. (about 5 minutes).  Add eggs one at a time and beat in until well mixed.  Scrape down the sides as needed while beating mixture.  Reduce speed and add sour cream and mix until just blended.   Pour over the prepared crumb base.

Add cherry pie filling by spoonful over the filling keeping them 1-2" apart.  With table knife swirl cherry pie filling around the filling until nicely marbleized.  Sprinkle chopped pistachio evenly over filling.

Place baking pan on a sheet tray and pop into the preheated oven.  Bake 50-60 minutes until the filling is just starting to brown.  Test center with toothpick to make sure its set.  The mixture will be jiggly and will set as it cools.

Cool on counter to room temperature then refrigerate at least 2 hours before serving.   

TIP: Make sure all filling ingredients are at room temperature.  If they aren't its a booger to get it all blended evenly.  I usually set all the ingredients out overnight to ensure they are equal temperature.

Spiced Mussels

 Stupid easy Spiced Mussels is a better title.  Minimal easy prep and if you can boil water you got it made.  The lovely Mrs says this is the best mussels in broth I've made yet and requested we do it again soon.

The inspiration for this recipe came from an old Gordon Ramsay show.  Being in SE Texas I didn't have access to the variety of chili's he used but found a red jalapeno pepper to be the right substitution for the fresno chili.  The jalapeno when red is sweeter and not as hot as the green ones that hadn't fully ripened.

Ditto my elation in finding fresh frozen mussel's at the local grocery store.  Already shucked and only need a few minutes of simmering to cook through.  Serve with a crusty baguette to sop up the broth and you are eating well.  You can use fresh mussels if get them, just cook until all have opened (and discard those that don't open).

Another substitution you can use is if you can't find creme fraiche you can use equal amounts of sour cream.

Spiced Mussels

Ingredients:

• 1lb fresh frozen mussles
• 1 shallot thinly sliced
• 1 rib celery thinly sliced on bias
• 1 red jalapeno thinly sliced
• 1 stick unsalted butter
• salt and pepper to taste
• 1 c dry white wine (I use pinot grigio)
• 2 T crème fraiche
• sliced crusty baguette

In medium fry pan add shallot, red jalapeno, celery and butter.  Over medium heat sauté 3-5 minutes until veggies are starting to become translucent.

Add white wine to pan and bring to boil, reduce to simmer.  Simmer 5 minutes to cook out the wine.

Add mussels.  Bring to boil and reduce to simmer 5-6 minutes until cooked through.  Stirring occasionally.

Turn off heat and add crème fraiche and stir until dissolved into broth.  Very important to do this off the heat as you can curdle your crème fraiche if too hot.  Serve immediately in a bowl with the baguette on the side. 

Lemon Gooey Butter Cake

 

Some days I just have to say...DAMN I'M GOOD and be done with it.  By now you know I love the Gooey Butter Cake, but this guy just can't do vanilla.  This is an amazing slice of happiness.  Hit you in the face with lemon flavor but not so lemony as to be acidic.  

Swapping out cake mixes for the bottom layer is easy enough.  For the top layer, the gooey part it took a little of careful thought.  I increased the powdered sugar part of this layer to counteract the extra bit of liquid in the form of lemon juice to amp up the flavor in this layer.  Also adding to the flavor bomb is the generous use of lemon zest.

Lemon Gooey Butter Cake

Ingredients:

• 1 box lemon cake mix
• 1 stick butter, melted
• 3 eggs
• 1 8 oz package full fat cream cheese
• 4 1/2 c powdered sugar
• pinch of salt
• 1/2 t vanilla
• zest of one large lemon
• juice of 1/2 large lemon (About 1 tablespoon)

Preheat oven to 350F

In mixer with paddle attachment add the cake mix.  Beat 1 egg.  With mixer on low slowly add egg and melted butter.  Increase speed to medium and beat on medium until egg and butter incorporated into a sticky dough, about 2 minutes.

Grease a 9X13 baking pan with cooking spray.  scoop dough into the prepared pan and press with fingers until level and entire bottom is covered.  Helpful hint...spritz your fingers with cooking spray and the dough won't stick to your hands.

In mixer swap paddle for whisk attachment.  Add powdered sugar to mixing bowl.  Cut room temperature cream cheese into cubes and add to powdered sugar.  Add 2 beaten eggs, vanilla, lemon zest and juice, with the pinch of salt to the bowl.  Start mixer on low and increase speed as mixture becomes a loose batter like consistency.  Increase speed to medium and beat 2-3 minutes until all cream cheese is incorporated.  Pour this layer over the cake mix bottom layer.  Smooth with spatula to get it into the corners.

Bake 40-50 minutes until top is a good brown color and there is a visible thin layer of crispy crust on top.  Cool to room temperature before cutting and serving.  Note the cake will fall a little while cooling.  Serve with a dollop of ice cream or whipped cream.

Cake base in prepared baking pan.  Note there is a baking sheet under the pan to catch any spills that happen as the cake rises during the baking process.

Top layer on the cake mix base

Cake baked to a perfect brown with crispy crust over the gooey layer.