Rock Star Chili

chili by Warren
Now that the colder months are upon us, most of us are going to be looking for hearty foods that warm us up, and there is one staple food across the USA that we can all get behind, Chili! Luckily, I have a great recipe for you, with just the right amount of kick. 

 

 

 

First things first, the list:

1 pound of meat (turkey or beef)

3 cloves of garlic, finely chopped

1 tablespoon of olive oil

14 oz tomato paste

1/4 cup red wine

2 cups cold water

2 tablespoons of butter (optional)

1 white onion, diced

2 sweet peppers (I mix it up with different colors), julienned or diced, your call

1/2 Teaspoon – Cayenne powder

1/2 Teaspoon – Crushed red pepper

1 Tablespoon – fresh oregano

1 Tablespoon – fresh basil

1/2 Tablespoon – fresh parsley

1 teaspoon – onion powder

1 Tablespoon – chili powder

1 teaspoon – paprika

2 cups of softened kidney beans or 2 cans

3 stalks of celery, diced

1/2 Jalapeno (keep seeds for a stronger bite)

Two carrots, julienned

Cheddar cheese, chives and sour cream for topping

Note: When I last made this, we were out of sour cream, but we did have some vegetable cream cheese. My wife tossed it on top and BAM, it was weirdly awesome!

Cook it up!

Grab a large sauce pot/pan and a frying pan. Put the large sauce pot on medium heat and add the oil. Add meat to the frying pan on low/medium heat with a little salt and pepper and cover. Go back to the large sauce pot when the oil starts to heat and toss in the garlic and onion and cook until fragrant. Add in your veggies (the Jalapeno, too) and stir to coat for a minute or so. Now add the beans, red wine and spices, and mix. When the meat is mostly cooked through, add to the large pot with the two cups of water and stir in the tomato paste. Cover and cook for about 20 minutes, salt and pepper to taste and serve with your favorite toppings.

I hope that you like this one! Comment and let me know.

Digiprove sealCopyright secured by Digiprove © 2015 Warren C. Daniels Jr.

Dubbya D’s Pumpkin Pie!

PumpkinPieWhen I was younger, I wanted to go to culinary school, but my choices, along with life itself, drove me into a different direction. A few years ago, I started to move away from pre-made and processed foods that so many of us lean towards because of convenience. Much of this decision came from my doctors pushing that I needed to eat better. The other side of that issue, was that I started to pay attention to how the good restaurants in Buffalo cooked their food. I admit, I used to think that all food was the same and that it didn’t matter much if you used a can of tomatoes or fresh tomatoes for your sauce. While, the science can be argued when it comes to how organic and industrial farming products affect your health, the taste cannot be denied. Fresh foods and farm fresh will always satisfy the palate in a superior way.

So, I started cooking at home more often. It can be time-consuming, but there are always ways to speed up the time by planning ahead. For example, if you are pressed for time after work, just cut and prepare your veggies the night before or even for the week. This way when it’s time to cook you just toss it in and go. Make sure to seal them as tight as possible, a vacuum seal is best. It saves flavor and it keeps longer. In my opinion, the best marinades are achieved via a vacuum seal.

Eating healthy and fresh at home is a great change in dynamic in your household, too. With three kids, it gets a little hectic and crazy, but when I cook, they all want to help. It is truly a great way to get the kids involved at home and spending some quality time with the family. It also helps them see that veggies and fruits don’t have to be boring or gross. Letting them get creative with you in the kitchen also helps them to really enjoy and appreciate the time and science in making their food.

When I first started on this change, the kids would grumble and fuss at eating homemade Chinese or Indian style foods. Now I can make any style of food and they are (most of the time) excited to try it. Cooking at home should be a journey of learning and fun. Speaking of fun, why not try making some pumpkin pie at home with your kids. Here’s one recipe I use:

My Holiday style Pie Crust:

All Purpose flour – 2 1/2 cups

Cinnamon – 1 tablespoon

Fresh nutmeg – 1/2 teaspoon

Sugar – 4 teaspoons

Butter – about 14 tablespoons (diced and cold)

1/4 teaspoon of salt

1 large egg beaten with 2 tablespoons of water

Add dry ingredients stir together thoroughly, add butter and chop into flour. When the flour and butter start to combine and lump together, add egg liquid and work dough with your hands. It should become yellowish, sort of like corn meal Note: If the dough mixture gets warm, pop it in the fridge for 10 minutes before continuing. If the dough is dry, toss in another tablespoon of cold water.

Then flatten the dough a little and cover in Saran wrap and place in fridge for 10 minutes. Cut it in half and flatten out the dough until it is a little larger than the pie pan. Roll lightly into a cylinder shape making sure to not press the dough too hard against itself, because you will need to unroll it to place it in the pan. Again, wrap in saran wrap and place back in fridge for 20 minutes. This will make it easier to form the pie crust in your pie pan, while waiting you can start to make the pie filling. When you bring the crust out it should be a little stiffened, work it into the pan slowly softly pressing it against the sides on the pie pan, make sure to cut any excess crust from the sides, and pattern your crust as desired.

Pumpkin Pie filling:

1 medium sized Pie Pumpkin

4 eggs, slightly beaten

1 cup of white sugar

1/4 cup of brown sugar

Sugars can be substituted with a cup of honey

1/4 teaspoon of salt

1 teaspoon of vanilla extract

1 teaspoon of ground cinnamon

1/4 teaspoon of ground cloves or allspice

1/2 teaspoon of ground nutmeg

1/4 teaspoon of ground ginger

1/4 cup of melted butter (half a stick) can be substituted with 2 tablespoons of vegetable oil

There are three choices of liquid for the pie. I recommend using 1/2 cup of milk and 1/2 cup of heavy whipping cream, but you can use 1 cup of half and half or 1 1/2 cups of evaporated milk, instead.

Make sure to thoroughly clean the pumpkin and then steam, boil or bake it.

remove the seeds and innards, and then cut pumpkin into halves for baking or quarters for steaming or boiling.

If boiling or steaming, do so until the pumpkin flesh is tender when pulled with a fork, let cool after cooking, then scoop the flesh from the peel.

If baking the pumpkin (my preferred method), heat oven to 325 degrees F, slightly oil the pumpkin, then place the pumpkin, cut side down, on a lightly oiled non-stick cookie sheet. Again, we will cook the pumpkin until the flesh is tender when poked with a fork, about 40 minutes, let cool after cooking, and then scoop flesh from the peel.

Now that we have our softened pumpkin, we can puree it. After the puree is done, grab a sauce pan on low heat and add the pumpkin puree along with the spices, the eggs, milk and whipping cream, wisk briskly to mix. Stir occasionally while it heats to allow the sugars and spices to blend. This should take about 2 to 3 minutes.

Lastly, we add the mixture into our pie crust and bake at 400 degrees F for about 50 to 55 minutes, or until you can stick a knife in and it comes out clean.

That’s it! I hope you like the recipe and have fun with the kids while making it. Let me know how it came out!

Digiprove sealCopyright secured by Digiprove © 2015 Warren C. Daniels Jr.