Awww Spring is in the air……last week was freezing, what a difference a day makes……today was in the 40’s and it will be in the 50’s the rest of the week…..So long Winter…….Hello Spring!
Although the winter here was nothing like the folks out east, it has seemed long. I am ready for my flip-flops and no coat…….I hate shoes and coats…..both are too cumbersome.
So, it’s still chilly out, and Tim and I were in the mood for chicken, so how about chicken soup? But, lets pay homage to Spring……..Spring Chicken Soup. Continue reading “Spring Chicken Soup”
Chili ………congers up images of winter, football, and Sunday!
I was going to stun you with my incredible chili knowledge…….you know the history of chili……..yada…..yada……yada. Well, it seems there is quite a controversy as to the origins of chili so, if you are really all that interested, you will have to google it. By the time I wrote all of it down and you read it ……..holy moly.
So, instead, I will amaze you with this Sweet and Spicy Chili. First, let me say that chili is Tim’s thing. There are a few items in the food world that for some reason are beyond my scope…….for reasons unknown………chili is one of them.
As we were planning our next recipe Tim suggested chili. I tried to steer the planning anywhere but there, but he kept coming back to it. The next words out of his mouth were music to my ears…… “I’ll make my chili”……..done!
Only one problem……….he had never written it down into a recipe. So, as he added ingredients I wrote them down. Now let me say that we always have the same spice conversation……
Tim: “ It needs more spice” Marty :“ Tim, not everyone likes that much spice” Tim: “Just a little bit more” Marty: “ No, its fine”…….and then he adds more.
Turns out, in this recipe he was totally right! It was not too spicy……. it was perfect. Chili powder, cumin, red pepper flakes, and two things I have not had in chili before…….cocoa powder and cinnamon.
I had a big ????? with the cocoa and the cinnamon. They are that in the background taste, you can’t quite pick them out, but they make the dish. We also added brown sugar and salsa…….that added that some’m..some’m………and it all came together perfectly.
Just spicy enough, with a touch of sweet. We did not add any toppings to ours but feel free to add whatever you like……. we ate ours with biscuits…….or as Tim calls them skits.
However you top it or whatever you eat with it, Sweet and Spicy Chili will warm you up, make your favorite team win, and let you have a super Sunday.
It makes a small batch, it will serve 4-6, and if its just for two you can have it again and you know how it goes with chili …….even better the next day!
In a large pot over medium heat, brown ground beef, onion, and garlic. Meanwhile mix together brown sugar, chili powder, cocoa powder, cumin, cinnamon, salt, pepper and red pepper flakes in a small bowl. Add to the browning meat mixture. Cook for 2-3 minutes to let the spices release their flavor. Add remaining ingredients. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Serve with shredded cheese or your favorite chili topper.
Easy White Bean Soup is the perfect soup for the chilly fall days that are here to stay. It’s perfect also, because it’s quick,easy, and delicious!
I don’t know about anyone else, but the time change did not make me feel like I got an extra hour of anything…….and it’s dark at 5 o’clock …….yuck! When it gets dark so early, I just want to go home and go to bed, so any meal that comes together fast and tastes really good……I’m all about it!
I wanted to make bean soup from some beans that we had soaked, but funny thing about beans …….you can’t let them soak to long(24 hours or less)……or they get real funky! So, new plan for the soup, canned beans, I had those. I found a new quick helper that I think is the greatest thing since sliced bread ……..that might be a slight exaggeration, but it’s really good stuff.
Swanson makes a Cream Starter, and it comes in reduced fat…….no really it does. I had picked it up thinking I would use it for something, now was the time.
I diced up some onions,red pepper and garlic, sautéed it in some coconut oil, added fire roasted green chilies,cumin,red pepper flakes, a couple of cans of beans, and some left over chicken. I poured in the cream starter and a bit of chicken broth, let it simmer for about 5 minutes, and soup was on!
We topped it with some shredded cheese and cilantro ………it warms you right down to your tummy…….which in turn is very happy! Just a side note the cream starter reheats very well also, so you can make the soup ahead and reheat it without a problem.
Shredded 4 Cheese Mexican Blend Cheese and chopped cilantro for garnish
Instructions
Heat oil in large saucepan over medium heat. Add onions and red pepper, sauté until tender. Stir in garlic, chilies, cumin, red pepper flakes, and sauté 2 minutes. Add beans, chicken, and broth and bring to a boil. Stir in cream starter and cook for 5 minutes more.
Ladle into serving bowls and garnish with cheese and cilantro and serve.
