It’s been too cold lately & all I want is chili! Dirty Bastard Chipotle Chili to be exact.
- 2 T extra virgin olive oil
- 1 large yellow onion, chopped
- 1 bell pepper (any colour), seeded, and diced
- 3 chipotle peppers in adobo sauce, minced
- 4 garlic cloves, minced
- 1 lb ground beef or turkey from a local farm
- 2 1/2 T chili powder
- 1 1/2 t sea salt
- 3 t ground cumin
- 1 t freshly ground black pepper
- 1/4 t dried basil
- 1 bottle of Founders’ Dirty Bastard Ale (or other dark beer if not available)
- 1/4 cup worcestershire sauce
- 28 oz diced tomatoes (fresh or canned)
- 2 T tomato paste
- 28 oz free range chicken broth
- 2 cans of beans, rinsed and drained (pinto, kidney, black, navy, cannellini, great northern)
- First, brown your meat and set aside.
- Heat the oil in a large heavy saucepan over medium heat.
- Add your onion, reduce heat to low, and cook, stirring occasionally, for about 10 minutes.
- Add diced bell pepper and cook 5 more minutes.
- Add chipotle pepper and garlic, cook 1 minute.
- Add browned beef or turkey, your spices, and then the beer, and simmer about 2 minutes.
- Stir in Worcestershire sauce and next three ingredients.
- Bring to a low boil, and reduce heat to low.
- Simmer, uncovered, for 30 minutes.
- Crack open another Dirty Bastard and sip thoughtfully.
- Add beans, stir, and continue to simmer for 10 minutes.
- Garnish with shredded cheese if desired, and serve with a slice of Everyday Crusty Bread.
This recipe makes quite a large batch, so feel free to have some friends over for some snowed-in crafts or board games. Warning: do not go to sleep or take a nap immediately after eating this chili! You will get heartburn. 😉 Give this chili recipe a try and let me know how you like it!
This recipe has two steps. First you have to make your sauerkraut. This will be great to have on hand at all times. It will store in the fridge practically indefinitely, so you can choose to make your pierogies at any time. You can also feel free to buy pre-made sauerkraut. Western Market in Ferndale has some incredible sauerkraut varieties, I noticed when I was there today. I highly suggest making your own sometime, though. There is something so magical about eating something that has fermented in your basement for a fortnight. 😉
Roasted Jalapeno & Garlic Raw Sauerkraut (from Practical Paleo)
- 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
- 1-2 T sea salt
- 2 large carrots, shredded
- 2-4 cloves of garlic, finely sliced (2 if large, 4 if smaller)
- 1-2 jalapeno peppers, roasted then sliced
- Black pepper to taste
- Place 1/3 of your sliced cabbage into a large bowl and sprinkle 1 T of salt over it. Using your hands, squeeze the cabbage until water begins to come out of it.
- Repeat this process, adding the remaining cabbage and salt 1/3 at a time to the bowl. This will take time and will be a great workout.
- Add the shredded carrots, garlic, jalapenos and black pepper to the mixture and combine with your hands.
- Fill two 32 oz mason jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables with 2 inches of air space remaining at the top.
- Wedge the large outer cabbage leaves into the top of the jars so that the mixture is pressed below and the water level raises above the leaf. A shot glass serves nicely as additional weight to keep the mixture held securely down.
- Store the jars in a secure, cool, dark place where they will not be disturbed.
- Check on your sauerkraut every few days to make sure that all the vegetables remain under water. If needed, add some fresh water on top, but you should be okay, especially if you use a shot glass weight.
- After two weeks, your sauerkraut will be ready to eat!
- Store it in the refrigerator until you are ready to make your pierogies.
Sauerkraut, Mushroom & Onion Pierogies
For the dough:
- 2 cups unbleached all-purpose flour
- 1 large pastured egg
- 2 tablespoons organic sour cream
- 1/2 teaspoon sea salt
- 1/2 cup water
For the filling:
- 1 tablespoon grass-fed butter
- 1/2 large yellow onion, thinly sliced
- 14-ounces home made sauerkraut
- 8 oz baby bella mushrooms, coarsley chopped
- Several grinds of black pepper
For cooking and serving:
- more butter
- the other half of the onion, sautéed
- more sour cream
- salt to taste
- Knead the dough ingredients together, and store it under a towel until required.
- Heat the butter in a frying pan over medium-high heat. Add the onions and mushrooms, and cook until sufficiently wilted. Add the sauerkraut, and cook for a few minutes. Add the pepper, and taste for seasoning. Add some salt if it needs it.
- Transfer the filling mixture to a bowl and let cool.
- Start a pot of water boiling.
- Flour your workstation. Take out your dough, and roll it out until it is pretty thin. I run the dough through my pasta maker, which makes it a bit easier, but I’ve made many a pierogi without one. If you don’t have a rolling pin, use a pint glass or a 40.
- Use a glass or small bowl as a cookie cutter, to create multiple little dough circles.
- Taking one dough circle at a time, roll it out slightly bigger, add filling, moisten the edges, and crimp shut around the edges with a fork.
- Drop 6 pierogi at a time into the boiling water, letting them swim for about a minute. Remove them from the water, and place immediately into an adjacent frying pan lined with butter set at medium-high heat. Fry the pierogi on both sides until desired level of brown-ness has been achieved. At the polish banquet hall I used to work at, they liked us to brown them ever-so-slightly. I myself prefer them a darker golden brown.
- Serve with sautéed onions and sour cream.
This is a fantastic quick, simple recipe to have in your arsenal. In a pinch, grab some sausage and brussels sprouts on your way home from work and you can have a delicious dinner on the table in no time. I almost always have pesto, parmesan, garlic and a variety of whole wheat pastas in stock at home. One time, the store had no brussels sprouts, so I roasted up some zucchini “coins” instead. That was okay, but nothing like the brussels sprouts.
Pesto Pasta with Brussels Sprouts and Apple Chicken Sausage
- 1 lb brussels sprouts, trimmed and sliced in half
- 3 T extra virgin olive oil, divided
- 1/2 t each of sea salt and freshly ground black pepper
- 12-16 oz whole wheat orecchiette or Tinykada brown rice pasta or pasta of choice (I use 14 oz)
- 4 chicken & apple sausage links, sliced medium (or any other sausage that you like, just make sure you recognize all the ingredients on the label)
- 5 cloves garlic, sliced thin
- 1/2 cup pesto (I never dirty a measuring cup, just spoon in however much you prefer)
- 1/4 cup freshly grated parmesan cheese, plus extra for serving
- Preheat the oven to 400º.
- Slice brussels sprouts, and add them to a bowl with 2 T EVOO and the salt and pepper. Mix gently and spread them out on a baking sheet lined with aluminum foil.
- Bake for about 30 minutes, or until sprouts are tender and crispys are crispy.
- Cook your pasta according to package directions while slicing your garlic and sausage links.
- When pasta is cooked, add it to a large bowl with the pesto, parmesan, and the finished brussels sprouts.
- In a large skillet, heat 1 T of olive oil over medium-high heat and cook your sausage links until they are browned. During the last minute of cooking, add in the garlic.
- Add your garlic and sausage to the bowl with the rest of the ingredients, stir together, and then serve!
Adapted from Gimme Some Oven
This creamy risotto is perfect for a cool fall evening. Haven’t made risotto before? Don’t fret! It is not as difficult as you think. The trick is to have all your ingredients prepped, measured, and ready to go at a moment’s notice. As I was making this yesterday, it came time to add the wine and I couldn’t find my wine bottle opener. Talk about a risotto disaster!
Rosemary Salmon Risotto
- 1 pound salmon, preferably wild-caught
- 2 garlic cloves, minced
- 2 fresh 6″ rosemary sprigs, chopped
- sea salt and black pepper
- 3 T grass-fed butter
- 1 shallot, minced
- 1 cup of chopped mushrooms (shiitake or any you prefer)
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4 cups chicken stock or broth (organic & free-range, preferably homemade)
- 1 bunch fresh asparagus, top 2/3 of each stalk chopped into thirds then blanched
- 1/2 cup frozen peas, thawed
- 1 T fresh lemon juice
- 1/4 cup sun dried tomatoes, chopped
- 1 additional chopped rosemary sprig
- 1/4 cup freshly grated Parmesan or Pecorino cheese (or a blend)
- freshly ground black pepper, to taste
- Preheat oven to 425º
- Mince garlic and 2 rosemary sprigs.
- Line a baking sheet with parchment paper, set the salmon skin side down, and season with garlic, rosemary, salt and papper.
- Pour chicken stock in a pot and bring to a boil. Keep a ladle nearby.
- In a separate pot of fairly large size, heat your butter over medium heat.
- Add shallot, mushrooms, and a pinch of salt, and sauté for 1-2 minutes.
- Add the rice, and cook another 4-5 minutes, stirring constantly.
- Add the wine, and stir until almost all liquid is absorbed.
- Add one ladle full of stock at a time, stirring intermittently, waiting for the previous liquid to be absorbed before you add the next. You are going to have to stir quite often. Not constantly, but often.
- When the stock is half gone, roast salmon for about 12-14 minutes or until it is flaky.
- When the stock is almost gone, add your asparagus, peas, sun-dried tomatoes, additional rosemary and lemon juice to the rice.
- Continue stirring and tasting your rice until it is no longer chewy.
- Remove your pot from the heat and stir in the cheese.
- Garnish with freshly ground black pepper.
- Top with salmon and enjoy.
I’ve been planning to make this sandwich ever since I got home from Traverse City, the Cherry Capital of the World (most likely). Last night, however, the biggest flood in recent history hit our region, and I almost couldn’t make it to the grocery store! Our basement flooded knee-deep, and we spent all of last night and all of today pumping out the water, throwing out everything that was wet, and re-organizing everything that was salvageable. I found time to bike to the market, thankfully, so I could put a nice dinner on the table after such a stressful and hectic 24 hours.
Turkey Apple Cherry Jam Sandwich -or- “Jammy Sammy”
- Slice your fruits and vegetables (I use a mandoline to make life easy!)
- Toast the bread
- Make the jam sandwich!
(What I do next is chop up a heart of romaine, divide it between two lunchbots, add my extra tomato, turkey, apple, and onion slices, and top with dried cherries. Perfect for mine and Grant’s lunch tomorrow.)
After losing so many “valuables” I definitely have a greater appreciation for the invaluables. It’s been very cathartic going through everything, to say the least. Here is a photo I salvaged of me and my dad from July 1995 in Rapid City, MI.
Today, I rushed home from work and went to my polling location to vote for State Representatives. I swear, when I am older, I am definitely going to be one of the ladies who volunteers at those things. They were having a blast. I would bring baked goods to share. (I didn’t see any baked goods).
Usually I stop at the grocery store on the way home from work, but today I decided not to, and to “just wing it”; challenge myself to create something from what I had in stock at the house. And this is what I came up with.
- 1 jar specialty salsa (mild, medium or hot, based on preference)
- 1 can black beans, partially drained
- 6 pastured eggs
- 3-6 corn tortillas, warmed
- 1 lime, quartered
- small handful of cilantro
- handful of corn tortilla chips (optional)
- one avocado, sliced (optional)
- freshly ground black pepper
- In a large skillet with tight fitting lid, turn heat to medium and bring salsa to a boil.
- Stir in beans and some bean liquid, and bring to a low simmer.
- Carefully crack the eggs evenly spaced throughout the beans.
- Cover with lid and cook just until whites are firm (yolks will still be runny).
- Microwave 1-2 tortillas per person, separated by paper towel for 20 seconds or so.
- Lay down tortillas and scoop two eggs and accompanying bean/salsa mixture onto each plate.
- Garnish with avocado and cilantro.
- Serve with a lime wedge and a handful of tortilla chips.
- Grind black pepper onto the eggs.
- Serve and enjoy – for breakfast, brunch, or dinner.
Huevos Rancheros is a great recipe to have in your arsenal; it can be thrown together at a moment’s notice with mostly stock items. Hopefully now you can add it to yours!
Turkey Hushwee Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 lb ground turkey or beef , preferably from a local farm
- 1 yellow onion, diced
- 1 T ground cinnamon
- 1/4 t ground cloves
- 1/2 t ground nutmeg
- 1/2 t course black pepper
- 1 1/2 t sea salt
- 1/4 cup pine nuts, toasted
- 1 T grass-fed butter, from a local farm or kerrygold
- small handful parsley
1. Immediately when you get home from work, preheat oven to 400º.
2. Pierce 4 medium sweet potatoes with a fork several times, give them a once over with a pat of butter and bake for 45-60 minutes or until done.
3. Dice your onion, then mix your spices together in a small ramekin.
4. Heat 1 T butter in a deep pan over medium/high heat. Add onion, and sauté 4-5 minutes. Add the meat and spices, and cook 8-10 minutes while mixing with a wooden spoon until cooked.
5. Toast the pine nuts in a single layer at 350º until just golden brown. Keep an eye on them! I use my toaster oven for this.
6. Stir the pine nuts into the meat mixture and wait for the potatoes to finish up in the oven.
7. Get your parsley plucked and ready.
8. Remove sweet potatoes from oven and cut each one in half. Top with meat mixture and garnish with parsley.
9. Serve and enjoy!