Not by Bread Alone are we Living, Together !
Through the ongoing growth and progress of our Community, we will be updating these pages with many items of interest !
MIKE's Favorite Chili
oh, maybe I should also acknowledge The American Heart Association's
Low-Fat, Low-Cholesterol Cookbook hummm page 136
note: this is even better if cooked the day before you eat it.. oh, and no spoons allowed...... nice big low salt or salt free, baked chips of your choice...wonderful!!!!!!!!!!!! and for the non-meat eaters... I have substituted for the beef using meat substitutes..... it is delicious!!!!
1 pound very lean (diet) ground sirloin --- or meat substitutes!!
2 large onions, chopped
2 - 4 cloves (not whole garlics as I did the first time) minced
2 8 oz. cans of no-salt-added tomato sauce (I use diced tomatos umm)
1 & 1/2 cups of water (less if you used diced tomatos)
3 tablespoons of chili powder
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon ground cumin
1 tablespoon fresh oregano OR 1 teaspoon dried oregano
Freshly ground black pepper to taste
1/2 teaspoon salt (optional) I pass on this one pass.... pass
2 15 oz cans pinto beans... rinsed and drained
2 tablespoons cornstarch (optional) sometimes I do... sometimes I don't
1/4 cup cold water
eat with chips.... low salt or none and oven baked if possible.. use good judment here... no sense cooking this and eating it with unhealthy chips.. okay..... ready now??? Lets go......
oh, maybe I should also acknowledge The American Heart Association's
Low-Fat, Low-Cholesterol Cookbook hummm page 136
note: this is even better if cooked the day before you eat it.. oh, and no spoons allowed...... nice big low salt or salt free, baked chips of your choice...wonderful!!!!!!!!!!!! and for the non-meat eaters... I have substituted for the beef using meat substitutes..... it is delicious!!!!
1 pound very lean (diet) ground sirloin --- or meat substitutes!!
2 large onions, chopped
2 - 4 cloves (not whole garlics as I did the first time) minced
2 8 oz. cans of no-salt-added tomato sauce (I use diced tomatos umm)
1 & 1/2 cups of water (less if you used diced tomatos)
3 tablespoons of chili powder
1/8 teaspoon cayenne pepper, or to taste
1 teaspoon ground cumin
1 tablespoon fresh oregano OR 1 teaspoon dried oregano
Freshly ground black pepper to taste
1/2 teaspoon salt (optional) I pass on this one pass.... pass
2 15 oz cans pinto beans... rinsed and drained
2 tablespoons cornstarch (optional) sometimes I do... sometimes I don't
1/4 cup cold water
eat with chips.... low salt or none and oven baked if possible.. use good judment here... no sense cooking this and eating it with unhealthy chips.. okay..... ready now??? Lets go......
Heat a heavy, nonstick skillet over medium-high heat. Add ground beef and saute, stirring occasionally, 4-5 minutes or until meat is no longer pink. Note... I have cooked this chili using meat substitutes.... it is wonderful!!!!!!!! Pour contents of pan into a strainer or colander lined with paper towels. allow fat to drain out... if you used the diet lean meat... there will be no drainage...... yeah!!!
In a large, heavy saucepan or Dutch oven, heat oil over medium-high heat. Add onions and saute 2-3 minutes, or until translucent. Add meat, garlic, tomatos sauce or diced tomatos and 1 1/2 cups of water (or 1 cup if using diced tomatos). Simmer 20 minutes or so. Stir in chili powder, cayenne pepper, cumin, oregano, pepper, salt, pinto beans and black olives (optional). Allow to simmer an additional 30 - 40 minutes (per the book) but......... I go for 2 1/2 to 3 hours until the neighbors come knocking looking to eat...... I mean... if you are going to do it.... do it right... but keep checking the water level. Humm,, see, I am cooking this as I am typing... and it is now 1 & 1/2 hours since I started it and it is smelling soooo good about now. Anyway... it says to take cornstarch and mix it in with the 1/2 cup of cold water and stir it into the chili mixture to thicken and to cook an additional 3 - 4 minutes. I usually do not have to.... plenty thick after 2 - 3 hours cooking. Okay,,, it is done... serve with chips however..... I highly recommend that you stick this in the fridge and serve it the next day.... it is even better. However, after cooking it the time I do the smell is into your closet two floors up so when everyone gets home... they want to eat it now!!!!!!!!
In a large, heavy saucepan or Dutch oven, heat oil over medium-high heat. Add onions and saute 2-3 minutes, or until translucent. Add meat, garlic, tomatos sauce or diced tomatos and 1 1/2 cups of water (or 1 cup if using diced tomatos). Simmer 20 minutes or so. Stir in chili powder, cayenne pepper, cumin, oregano, pepper, salt, pinto beans and black olives (optional). Allow to simmer an additional 30 - 40 minutes (per the book) but......... I go for 2 1/2 to 3 hours until the neighbors come knocking looking to eat...... I mean... if you are going to do it.... do it right... but keep checking the water level. Humm,, see, I am cooking this as I am typing... and it is now 1 & 1/2 hours since I started it and it is smelling soooo good about now. Anyway... it says to take cornstarch and mix it in with the 1/2 cup of cold water and stir it into the chili mixture to thicken and to cook an additional 3 - 4 minutes. I usually do not have to.... plenty thick after 2 - 3 hours cooking. Okay,,, it is done... serve with chips however..... I highly recommend that you stick this in the fridge and serve it the next day.... it is even better. However, after cooking it the time I do the smell is into your closet two floors up so when everyone gets home... they want to eat it now!!!!!!!!
MIKE's Secret Liver & Onions
Get out two large frying pans... put olive oil in both...you cut up potatos and put in half the pan.. the other half of that pan you put in two large cut up onions and 2 - 4 cloves of garlic.... now you get out your thawed calves liver.. and you cover in flour and put in pan on medium.... after 6 - 7 minutes around Medium High and then turn the liver and put on more flour.. now.. here comes the good part..... you take the onions and garlic from pan no. 1 and cover your liver... and you pour 1/2 cup of red wine over all and put on the lid.. allow to simmer for 5 - 7 minutes... when that is done dish up, sit back and enjoy.... Mike
And Gloria Says:
I just tried this today, and it is EXCELLENT!
If you like cabbage rolls, you will love this casserole!
Cabbage Rolls
2 lbs ground beef 1 cup chopped onion
28 oz. jar of tomato sauce 3 1/2 lb. uncooked cabbage, chopped
1 cup uncooked rice 2 (13.75 oz) cans beef broth
Preheat oven to 350 degrees.
In a large skillet, brown beef until redness is gone. Drain off fat. In a large bowl combine onion, tomato sauce, rice and cabbage. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over mixture. Cover with aluminum foil, and bake in oven for 1 hour. Stir. Replace cover and bake for another 45 minutes.
I just tried this today, and it is EXCELLENT!
If you like cabbage rolls, you will love this casserole!
Cabbage Rolls
2 lbs ground beef 1 cup chopped onion
28 oz. jar of tomato sauce 3 1/2 lb. uncooked cabbage, chopped
1 cup uncooked rice 2 (13.75 oz) cans beef broth
Preheat oven to 350 degrees.
In a large skillet, brown beef until redness is gone. Drain off fat. In a large bowl combine onion, tomato sauce, rice and cabbage. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over mixture. Cover with aluminum foil, and bake in oven for 1 hour. Stir. Replace cover and bake for another 45 minutes.
Beautiful Flavors and Healthy * Grilled Grouper With Sun-Dried Tomato Butter
The full flavors of this compound butter go well with any grilled fish. Serves 4
1 1/2 pound Grouper filets
4 ounces Butter
1/4 cup Sun-dried tomatoes
1/2 teaspoon Garlic, minced
2 teaspoons Basil, fresh, chopped
Allow the butter to reach room temperature. Soak the tomatoes in warm water until soft. Drain and add to food processor. Pulse until pureed. Add garlic, basil, and butter and pulse until just mixed. Place on wax paper or parchment and roll into a cylinder. Refrigerate. Grill fish. Thinly (1/4 inch) slice the prepared (cold) butter. Place two slices on top of hot fish. Serve immediately.
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