Photo courtesy of Flickr. Click for source.
Here’s the ideal dish to warm you up on an October day!
Kat’s “Kind-of-Mexican” Chili
2 cans red kidney beans, drained and rinsed
1 can (28 oz.) organic tomatoes,
1 cup chopped celery
1 cup chopped onion
1-2 cloves garlic (or to taste), minced
1 can tomato paste
1/2 cup chopped green pepper
1-2 jalapeñoes, minced
1/2 cup canned or frozen corn kernels
1 square bittersweet chocolate (baking will do)
2 Tbsp. sugar
1 bay leaf
1 tsp. marjoram
1 lb. ground soy or use ground beef if you wish.
Fresh cilantro or parsley if preferred, for garnish.
Sauté the onion with the ground soy and garlic in a large pan. Scrape mixture from pan into bottom of oiled crockpot. Combine remaining ingredients with meat mixture, breaking up the tomatoes with a metal spoon.
Cook on low 8-10 hours or high for four hours. Remove bay leaf and stir before serving. If chili is too wet, blend a Tbsp. of liquid from pot with a tsp. of cornstarch and mix into the chili. Put the crockpot lid back on and cook for 15 minutes. Stir again.
Garnish with chopped cilantro.
Serve with a good grain bread or tortilla chips and a salad.
This dish will serve approximately 8-10 people.
(Click pic for Flickr source)
Brunkalsuppe (Danish Cabbage Soup)
(To take the chill off.)
1 head of green cabbage
1/3 cup butter (or margarine)
1 large white onion, chopped
1Tbsp. packed brown sugar
4 cups chicken (or vegetable) stock
1/2 tsp. white pepper
1/2 tsp. allspice
1 tsp. carraway seeds
Fresh parsley to garnish.
Chop cabbage finely. Chop onion. Heat butter in a dutch oven. Add onion and
saute until soft. Add cabbage bit by bit and stir to coat with butter. Stir constantly
until cabbage starts to brown. Add sugar and spices and stir to mix. Gradually add
stock and stir to blend with cabbage and spices.
Simmer on stove for a few hours, or place in crockpot and heat on low for 5 hours.
Garnish with chopped parsley. Serve with rye bread and Danish Havarti cheese.
*Please note: my earlier posting this morning was missing the addition of the stock. Sorry about that. It was very early.
Easy, Breezy Baked Beans (Vegetarian) + a real treat!
Click for source
2 cans beans in tomato sauce
2 Tbsp. ketchup
1 Tbsp. Russian mustard
2-3 Tbsp. brown sugar
1 Tbsp. cider vinegar
1 small onion, chopped
1 granny smith apple, chopped
1/2 tsp. pepper
1 Tbsp. fresh thyme (or 1 tsp. dried)
1 Tbsp. vegetable oil
1/4 cup water
Mix all ingredients together in a crock-pot (slow cooker). Cook on low for 6 hours. Stir halfway through.
Serve with brown or pumpernickel bread and a salad.
And now for the treat:
Years ago, I used to make a fantastic,fuss-free, no-fail dessert which was the chocolateyest, most decadent pudding you can imagine. I served it warm with the sauce it generates poured over vanilla ice-cream on top. Somehow, I lost the recipe so I decided to see if I could find one like it. I found this one over at one of my favourite websites: Allrecipes and I’m sharing it with you because it looks to be my old favourite. Ninety-nine percent of the reviewers raved about this pudding and I hope you’ll be just as pleased with it.
Note: You can make this recipe without the oil and replace the milk with water in order to make it good for vegan diets.
Chocolate Pudding Cake
- 1 cup all-purpose flour
- 3/4 cup white sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups boiling water
- Preheat oven to 350 degrees F ( 175 degrees C).
- In ungreased 9 inch square pan, stir together flour, white sugar, cocoa, the baking powder, and salt. Mix in milk, oil, and vanilla with a fork until smooth.
- Spread batter evenly in pan (batter will be thick). Sprinkle with brown sugar and 1/4 cup cocoa. Pour boiling water over batter.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Let stand 15 minutes, then spoon into dessert dishes or cut into squares. Invert each square onto dessert plate and spoon sauce over each serving. Top with ice cream or whipped topping, if desired.
Poetikat’s Pasta Puttanesca
Click pic for source
Pasta Puttanesca: According to Wikipedia, there are a number of theories as to how this dish got its name. I don’t know where I first heard of it – most likely it was Graham Kerr’s show that we used to get on Channel 11 when I was just a kid and would watch in fascination as he galloped about his onstage kitchen and created superb and tantalizing meals.
I’ve always subscribed the the theory that it originated with Italian prostitutes so, I guess I have to go with The Frugal Gourmet’s definition of a cheap meal that prozzies could prepare between customers. Scandalous!
The dish works for me, although not a lady of the night (unless you count my bouts with insomnia), since it is inexpensive, easy to prepare and adaptable to our personal taste. I’d like to share my version which does not have the traditional anchovies or capers and which, begrudgingly, my husband has come to like despite the presence of black olives.
So, look away if black olives are not your thing.
The perfect complement to this delicious dish? Danish film, “Italian For Beginners”. (Click the link to see a trailer.)
2 cans diced tomatoes
3 cloves garlic
1 can tuna (good quality, in olive oil), drained
1/2 cup of good quality pitted, black olives. sliced or chopped
(use canned, if necessary)
1 Tbsp olive oil
1 onion, chopped
3/4 cup red wine
1 Tbsp. oregano (double quantity for fresh)
1/2 – 1 tsp. chilli peppers (to your taste)
pasta of choice (I prefer organic linguine)
Heat oil in large saucepan. Saute onion for 3 minutes. Add tuna, garlic, chilli peppers and stir for a few minutes until flavours are blended. Add tomatoes, oregano and wine. Bring to a boil. Reduce heat and simmer for 30 mins.
Serve over hot pasta with freshly, grated parmesan.
Not actual dish, but similar (click pic for Flickr source)
Kat’s Middle East Casserole
grated carrot (use a potato peeler for wider strips)
1/2 large onion, chopped
1 large tomato chopped
3 cloves garlic, minced
2 soy burgers, broken into pieces (use 3 if the burgers are small)
3/4 cup frozen hash browns, thawed
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup diced, tomatoes, drained
1 Tbsp. Worcestershire sauce
1/2 degorged* eggplant (aubergine), thinly sliced
1/2 cup grated old cheddar
Grease a 13×9 baking dish.
*To degorge eggplant, lay out slices on a baking sheet and sprinkle with coarse salt. Let stand for 15 minutes. Rinse off salt and pat dry. This will absorb the liquid in the eggplant. Fry the eggplant lightly in a small amount of olive oil.
Stir fry the carrot, onion, garlic and large tomato for about 4 minutes. Line the baking dish with the vegetable mixture. Combine soy burger pieces with hash browns, water, spices,drained tomatoes and Worcestershire sauce. Layer burger mixture on top of vegetables. Cover with eggplant slices. Sprinkle with cheese.
Bake in 375 degree oven for 45 minutes. Serves 4-6 people.
Click pic for source (not actual recipe).
Spicy Potato Burritos with Red Mole Sauce
6 potatoes, peeled and chopped
1 cup shredded cheese (I use a cheddar blend)
1/2 cup frozen corn,thawed (or 1/2 can of niblets)
4 diced red chili peppers
2 tsp chili powder
1 tsp. cumin
3 cloves of garlic, minced
salt and pepper to taste
1/2 cup red mole sauce (see below)
6-8 tortillas (I use whole wheat and flax)
fresh cilantro for garnish (optional)
Boil potatoes until tender – about 15 mins. Drain, cool and mash. Mix in chilis, spice mix, 3/4 cup of cheese and corn. Spoon evenly into tortillas, roll up and place in 8 x 8 or 13 x 9 pan. Spread enchilada sauce over top. Sprinkle with rest of cheese (add more if you like). Bake in a 350 degree oven for 15 minutes or until the potato filling tests hot.
Red Mole Sauce
1 Tbsp. oil
2 cloves garlic, minced
1 tsp. minced onion
1/2 tsp. oregano
21/2 tsp. chili powder
1/2 tsp. basil
1/8 tsp. each pepper and salt
1/4 tsp. cumin
1 tsp. parsley
6 oz. tomato sauce
1-1/2 cups water
1 square semi-sweet chocolate
Heat oil over medium heat. Add garlic and saute. Add onion, herbs and spices and tomato sauce. Add chocolate and stir until it melts. Slowly add water. Bring to a boil, reduce heat and simmer 15 – 20 minutes. Serve over Potato Burritos. Enjoy with a salad. Serves 4 hungry people.
click pic for source
We love curry in the Hyggehus and this dish is fast, easy and spicy (just the way we like it)! I looked high and low for a quick way to cook basmati rice that doesn’t interfere with my stovetop cooking and I finally found one that is consistently good. You do it in the microwave, but don’t be afraid; it works!
Slow-cooker Curried Chicken and Tomatoes with Fool-proof Basmati Rice
Curried Chicken Ingredients:
1 package boneless chicken thighs
3-4 white onions, chopped
1 green pepper, chopped
2 Tbsp curry powder
1 tsp. ginger
21/2 tsp. minced garlic (or 3 cloves)
1/4 tsp red pepper flakes
1 can diced tomatoes, drained
1 cup sultana raisins
1/4 cup flaked, unsweetened coconut
1 tsp. garam masala
1/8 tsp. coriander
1 tsp. sugar
1 tsp. ketchup
Brown chicken pieces in a bit of margarine or butter. Remove and place in slow cooker (crock-pot). Saute onions and green pepper with 1/4 cup water, garlic and spices. Add tomatoes, raisins and coconut. Pour over chicken in crockpot. Add ketchup and sugar (water may also be added if mixture appears too dry). Cook on high for 3 hours and low for 1 hour, or on low for 7-8 hours. Serve with Basmati rice (see below) and mango chutney.
Fool-proof Basmati Rice
2 cups basmati rice
3 cups cold water
1 tsp. butter or margarine
Rinse rice, 1 cup at a time and drain as much of the water off as possible ( I use a metal sieve and shake the rice to get the water and starch off). Put rice in a 3L Corning Ware or Pyrex dish. Add tsp. of margarine. Pour over 3 cups water.
Place uncovered in microwave. Heat on High Power (10) for 15 minutes. Put the cover on the dish and heat on High Power (10) for another 5 minutes. Let stand, covered for a further 5 minutes.
Fluff with a fork and serve with Curried Chicken (above) or your favourite dish.