Chuck Steak Chili

This is a delicious, easy-to-make chili! Of course if you are like me, you make your own broth and cook your own beans, so plan ahead if you want it still to be quick and easy! I like to keep jars of broth in the freezer and defrost them as needed.

Ingredients:

• 3 Tbs. canola oil
• 1 ½ lbs. chuck steak, cubed
• 3 medium shallots, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tsp chili powder
• 2 tsp. dried oregano
• 1 tsp. cumin
• 1 1/2 cups beef broth or chicken broth
• 1 1/2 cups tomato puree
• 2 cups kidney beans
• Salt and pepper and additional chili powder to taste

Directions:

Heat canola oil in a large pot and add cubed beef and brown on all sides. 

Add shallots, pepper, and garlic. Cook about 5 minutes, until vegetables are softened. 

Add chili powder, oregano, cumin, broth, and tomato puree. 

Bring to boil, reduce to medium-low heat, and cover. Simmer about 1 hour, then add beans and simmer an additional hour. 

Add salt and pepper and chili powder and/or hot sauce to taste. I like to add any of the following: crushed tortilla chips, grated cheese (jack or cheddar), sour cream, avocado and cilantro!

Adapted from Steak Chili with Beans, original recipe is here:  http://www.5minutesforspecialneeds.com/439/steak-chili-with-beans/

Vegan Banana Bread Muffins

Ingredients:

• 1 cup unbleached white flour
• 1 cup whole wheat flour
• ½ tsp salt
• 1 ½ tsp baking soda
• 1/4 cup honey
• 1/3 cup canola oil
• 3-5 ripe bananas, mashed, approx 2 1/2 cups
• 1/8 cup orange juice, apple cider, or pineapple juice (or any acidic juice)
• 1 tsp vanilla

Directions:

Preheat oven to 350 degrees.

Mix flour, baking soda, and salt together in large mixing bowl.

In another bowl combine mashed bananas, juice, honey and vanilla and mix thoroughly.

Mix with the dry ingredients.

Spoon into greased muffin tins (or use paper liners) and bake for 12 minutes. until toothpick comes out clean.

Adapted from recipe by West of Eden Bed & Breakfast

Sour Cream Muffins

Prep Time: 15 mins

Cook Time: 14 mins

Servings: 12 muffins

Ingredients:

• 1 cup white flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 1/2 cup butter, softened
• 1 tsp baking soda
• 1/2 tsp. baking powder
• 1/4 tsp salt
• 2 eggs
• 1 cup sour cream
• 1 tsp vanilla

Directions:

Soften butter.

Combine dry ingredients and set aside.

In electric mixer, beat butter with sugar until fluffy.

Add eggs one at a time and combine.

Add 1/2 dry ingredients and mix until combined.

Add 1/2 sour cream and the vanilla.

Add remaining dry ingredients and combine, then remaining sour cream and mix until smooth.

Grease muffin tins or use paper liners. Spoon batter into muffin cups approx 2/3 full. Sprinkle with mixture of 1 tbsp sugar and 1 tsp cinnamon before baking, or after baking, dip muffins in melted butter then in cinnamon/sugar mixture.

Bake at 350° for 14 minutes.

Empanadas!

My favorite kinds of empanadas are beef empanadas and humita (corn) empanadas (although Thanksgiving empanadas are amazing...more on this another time). Here are the recipes I use, along with some notes about my adaptations....

Empanada dough
Adapted from http://www.foodandwine.com/recipes/beef-and-olive-empanadas
(makes about 24 empanadas; replaced shortening with butter, added some wheat flour, used sea salt instead of kosher salt and reduced the amount; method is the same)
1 3/4 cups butter (3 1/2 sticks)
5 cups white flour
1/2 cup whole wheat flour
1 Tbs sea salt
2 cups water



Gluten-free empanada dough:
I followed this recipe, but I think next time I am going to try the original method (above) but replacing the flour with wheat-free flour and xantham gum and see what happens!
http://glutenfreeonashoestring.com/elisas-empanadas/

Beef empanadas:
http://allrecipes.com/Recipe/Argentine-Meat-Empanadas/Detail.aspx

My adaptations:
1. I used butter/ olive oil instead of shortening
2. I don't use hot paprika
3. I don't use red pepper flakes (although since the kids didn't eat them I might next time)
4. I use my own dough recipe.

Humita Empanadas:
http://www.seashellsandsunflowers.com/2009/06/recipe-file-empanadas-de-humita.html

My adaptations:
1. See below for wheat-free version of white sauce
2. I use frozen corn when fresh corn isn't available
3. I use "queso fresco" for the cheese
4. Again, I use my own dough recipe

Wheat-free version of white sauce part of the recipe:
Modified slightly from http://argostarch.com/recipe_details.asp?id=1377

• 1 tablespoon corn starch
• 1 cup milk
• 2 tablespoons butter 
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Combine corn starch and milk in a small saucepan; stir until smooth. Add butter, salt and pepper. Stirring constantly, bring to a boil and boil for 1 minute. Remove from heat

Then continue with recipe for the filling

Before baking, I brush on a mixture of beaten egg and milk.

Enjoy!

Pork Bone Soup with Bok Choy, Tofu, Carrots and Mushrooms

Pork Bone Soup with Bok Choy, Tofu, Carrots and Mushrooms

Prep Time: 20 mins

Cook Time: 2 hrs 15 mins

Ingredients:

• 4 -6 large pieces of pork bones
• 3 pitted dates
• 3 large carrots, peeled and chopped or slices into circles
• 2 or 3 baby bok choy
• 1 block extra firm tofu, cut into cubes
• 7 - 10 white mushrooms, sliced medium
• Blanched sliced almonds, for garnish
• Scallions, for garnish
• Salt to taste, approximately 1 tsp

Directions:

Bring two large pots of water to boil, one with enough water to cover the soup bends, the other with approximately 10 cups of water.

Boil the soup bones for about 10 minutes. Remove and add to other pot of clean, boiling water. Discard the water from the pot in which you boiled the bones. Add carrots and dates to same pot. Boil for about 2 hours.

Remove the soup bones and add the tofu, bok choy, and mushrooms to the soup pot. Remove the meat from the bones and set aside.

When the bok choy are tender, add the pork meat back to the soup pot. Add salt as desired (approx 1 tsp) and serve, garnished with sliced scallions and almonds.

Inspired by thechinesesouplady.com