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Archive for the tag “recipe”

Easy Homemade Beer Chili Recipe

Chili

This recipe is something I’ve eaten my whole life.  My strongest memories of it are on winter days, sitting at the tile table my dad built, after my mom came home from teaching skiing.  I’m not entirely sure of the accuracy of this memory, but that doesn’t really matter.  What matters is that this is my comfort food.  And it’s really easy.

Baltica

Beer is key.  I love the subtle beer flavor that this chili recipe has.  It really makes it taste like chili to me.  I’ve made it before when we didn’t have beer to add, and it just wasn’t right.  This time, we had some Baltika 6 hanging around, so I threw that in.  This is a fun beer because it is a throwback to our time in Peace Corps, Azerbaijan.  I was even able to find all the ingredients to make this chili while we were in Azerbaijan.  I digress…  So without further ado…

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 tsp cumin seeds
  • 2 Tbs chili powder (more or less to taste)
  • salt and pepper to taste
  • Beer – 1 can, or bottle, or half a 20, or however much you want to use.  I usually just use whatever we have around
  • 1 cup beef broth (I use a bullion cube and a cup of hot water)
  • 1 large can (28 oz) diced tomatoes
  • 1 small can (14.5 oz) tomato sauce
  • 1 extra-small can (4 oz) diced green chilies
  • 1 small can (14.5 oz) red kidney beans, drained

Directions:

  1. Brown and drain ground beef over medium-high heat.
  2. Add onions and saute until they begin to get soft.
  3. Add cumin seeds, chili powder, salt, and pepper and saute until aromas start to smell good.
  4. Pour in beer and scrape up any browned bits on the bottom of the pot.
  5. Add the rest of the ingredients except the beans, and simmer for at least 1/2 hour to let the flavors meld and develop.  The longer the better on this.
  6. Stir in beans when almost ready to serve.

When I was little, we would eat this chili with wheat crackers, so that’s what tastes right to me.  My husband prefers cornbread, so we have that sometimes.  Enjoy!

Eggnog Pancakes

eggnog pancakesHere’s a really good recipe for you to try!  It feeds one toddler and one mommy.  Maybe more if your toddler doesn’t eat spoonfuls of the flour mixture.  You can double it if you have another parent or toddler who will be eating with you.

Here are the directions (more detailed directions and ingredients can be found at the end of the post):

Mix ingredients.  These are pancakes, so it doesn’t really take a lot a skills.

stirrinPour batter onto a hot griddle.

cookinFlip pancakes.

flippedRealize this would be easier (and safer) if you put the baby down in her bouncy seat.  Put baby in her bouncy seat (that doesn’t look super safe on the table, but know if your heart that it is).

Baby in SeatFinish cooking and eat.

PancakesMake sure baby falls asleep while you and your toddler enjoy your pancakes.

SleepingDone!

Now here’s how you really do it…helpin

Ingredients:

  • 3/4 cup flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp sugar
  • 3/4 cup eggnog (I used light eggnog, but I suppose you could use regular)
  • 1 egg
  • 1Tbs oil

Directions:

  1. Get a toddler.  You can skip this step if you want.
  2. Mix dry ingredients together.
  3. Try to stop your toddler from eating spoonfuls of flour and baking soda and salt.  Gross.  You can also skip this step, especially if you skipped step one.
  4. Mix wet ingredients.
  5. Mix wet ingredients into dry ingredients and stir well.
  6. Cook pancakes on hot griddle until bubbles form and pop.
  7. Flip and finish cooking.
  8. Eat.  We ate them plain, but I bet they would be good with your favorite pancake toppings.  Especially whipped cream and a little nutmeg.

Enjoy!

 

Quick and Easy Salmon and Brussels Sprouts

I love salmon and Brussels sprouts.  Separately, they are good, but together, they are amazing!  Here’s my quick, easy, foolproof method for preparing both.  I had dinner on the table in under 25 minutes, start to finish.  That’s a win in my book.

Last night we had our salmon and Brussels sprouts with coleslaw from our fish market.  They make the best coleslaw, it’s hard to pass up when we go buy fresh fish.  I suppose this meal would be better with a nice rice pilaf or fingerling potatoes, but it’s good with coleslaw, too.

The salmon couldn’t be easier to cook.  I used to be totally intimidated by cooking fish, but then I discovered this method.  Rub olive oil on both sides of salmon, put on a baking sheet with parchment paper, sprinkle with salt and pepper.  Here’s the key:  put in a cold oven then set the oven temperature to 400 degrees.  In about 20-25 minutes (depending on the size and thickness of the fish) it’s done!   I have never overcooked our salmon using this method.  A-maz-ing.

While the salmon is cooking, chop up some Brussels sprouts.  I usually quarter them, unless they’re really big, then I cut a little more.  It’s not a science.

Heat up some olive oil over medium/ medium-high heat and throw in the sprouts.  Stir occasionally while you get your relish ready for the salmon.  It usually takes 10-15 minutes total to cook the sprouts.  Turn the heat down if it seems like they are browning too quickly.  Throw some pepper in, if you feel like it.  Or some herbs.  I put herbes de Provence in pretty much everything, but you don’t have to.  Again, it’s not a science.

I love this relish, because it tastes like a summer day.  Seriously.  It’s seriously easy, too.  Chop up some herbs.  Last night I used parsley and chives because that’s what I have growing right now.  I’ve also used dill and cilantro.  Use whatever you like.  Throw in some capers, some olive oil and the juice of a small lemon.  Add pepper, but not salt (the capers have enough salt!).  Taste a little and see if you like it.  If you don’t, add more of whatever you think would make it better.  Not a science (do you sense a theme yet?).

When the sprouts are almost done, pour in a little balsamic.  Yum.  Stir it all together until the vinegar has reduced and everything looks good and done.

Take the salmon out of the oven, put it on plates, add some of the relish on top, throw some sprouts on the plate and whatever else.  Done!  So quick!  So easy!  So yummy!

Salmon

  • Fresh salmon (about a half pound per person)
  • Olive oil
  • Salt & pepper

Relish

  • Quarter cup of chopped herbs (parsley, dill, cilantro, chives, whatever)
  • Juice of a small lemon
  • Quarter cup capers
  • Tablespoon or so olive oil
  • Pepper to taste

Balsamic Brussels Sprouts

  • Brussels sprouts (about a half pound per person?  Cut up however much you think you would eat)
  • Olive oil for cooking
  • Pepper
  • 1/8th – 1/4 cup balsamic vinegar (just pour it in and see how it looks)

An experiment with beans

Last week I tried my hand at making an easy cassoulet.  I didn’t like how it turned out, so I’m not sharing the recipe quite yet.  I might try to tweak it so it’s more to my taste, then again, maybe I won’t.  I did get to use some of the beans I prepared last Monday.  I also got to use some of the carrots that are still in my garden from last summer.

Unfortunately, I had to dig them out as they were covered in snow.

I had my trusty assistant, again!  This is kind of blurry, but she was so cute and happy I had to include her!

The cassoulet looked pretty and tasty, but it was lacking something.  The flavors weren’t very strong, so I might try a spicier sausage or really amp up the herbs next time.

It’s always fun to try new recipes, even when they don’t turn out!  It just makes me want to figure out what went wrong and try again!

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