Sunday, November 14, 2010

Crazy Chili

2 tbsp. vegetable oil
2 large onions chopped
1 large red bell pepper chopped
1 jalapeno pepper chopped
3 cloves of garlic,sliced
3 plum tomatoes, chopped
3 carrots, chopped
2 lbs. of ground sirloin
1 1/2 lbs. of sirloin steak,slices in small pieces
1 14 oz, can of beef broth
1 6oz. can of tomato paste
1 28 oz. can of crushed tomato
1 cup of strong coffee
1 12oz. bottle of dark beer
2 oz. of dark chocolate, Lindt 70%cocoa, intense dark or any dark chocolate.
1/2 cup of brown sugar
1 tsp.salt
4 tbsp. hot Mexican chili powder
3 tbsp. cumin
1 tsp. cayenne pepper
4 cans of dark kidney beans.

Saute all chopped vegetables and garlic in oil. Use a large soup pot.Tenderize the sirloin with a meat mallet.Use the spiked side of the meat mallet on both sides of steak. This breaks down the tough fibers.If you do not have a meat mallet,you can use a fork. Then cut the steak in small pieces for the chili. add all the meat to the vegetables.
Brown the meat along with the vegetables.add beef broth,coffee, beer, tomato paste, crushed tomatoes,brown sugar,mix together. Add all the spices along with the chocolate. Bring the chili to a low simmer for 1/2 hour. Add the beans and simmer for 45 minutes. Taste the chili and add more heat if you like it hot!

For a vegetarian flair you can omit the meat and add mushrooms,butternut squash and barley to give it some texture.Also you may add more tomato,onion and peppers.

You can top each bowl with grated cheddar cheese,scallions and a dallop of sour cream.
This will serve 10 to 12 people.


Saturday, July 17, 2010

Fresh Blueberry Pie

This recipe is from a very good friend and I have been making it the last few summers.
You will be surprised to see how easy this recipe is to make. I have added Gelatin to the mixture which helps hold the berries together so it does not become runny.


6 c. fresh blueberries (3 pt.)
2 1/2 Tbsp. cornstarch, mixed with 2 Tbsp. of water
1 c. water
1 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1 envelope of Knox Gelatin
1 ( 9 inch ) pie shell, baked and cooled. I use the Pillsbury pie crust. you can also make your favorite crust if you like to make your own.

In a saucepan, add 1 pint washed blueberries and 1 cup water ; cook down to one cup of juice. This may take some time. Add sugar, salt, cinnamon, and cornstarch mixture with the envelope of gelatin. Cook until thick. Fill pie shell with 1 pint of blueberries. Pour hot mixture over fruit. Add remaining 1 pint of blueberries on top.
Cool for up to 4 hours and serve. Vanilla ice cream on top or whip cream is wonderful for this pie. I have also served it warm too.
Summer delight!

Wednesday, May 5, 2010

In honor of Cinco De Mayo .Guacamole Dip

This is a very easy and simple dip to make at anytime of the year. Ryan took this to school many years ago when he had to bring in his favorite green food item.

Guacamole Dip

2 ripe avocados
1 plum tomato ,chopped
2 tablespoons of red onion chopped
2 tablespoons of cilantro chopped
juice of one lemon
garlic salt and pepper to taste

Rough chop everything, add the lemon,salt and pepper
serve with chips and Margaritas. ;)

Saturday, February 6, 2010

Broccoli Rabe

This is my favorite vegetable to eat and very versatile. Most times when you order this at a restaurant it is not very good. Always hard and bitter..and this is why I am posting my recipe for you.
Every Italian house grew up eating this delicious vegetable.My Mother always served it with Italian Pork sandwiches..Delish!!

Two heads of Broccoli Rabe
3 cloves of garlic,minced
Good Olive oil..about 1/4 cup.
garlic salt and pepper.

Parm..cheese and red pepper flakes to sprinkle on top..Option for you.

Be sure the Broccoli Rabe is fresh. Cut off about 2 inches of the stem..Rinse under water to it in a large pot of salted boiling water.Cook for only 5 to 8 minutes..You do not want to over cook .Drain and rinse with cold water to stop the cooking process.Now you take the broccoli and squeeze out the water a little at a time with your hand. Start simmering the oil and garlic ,toss the broccoli rabe until cooked through..about 10 minutes.add your garlic salt and pepper to taste..take off the heat and serve.You may want to pour a little more olive oil on top.You can sprinkle parmesan cheese and red pepper flakes if you like it spicey!!Now start singing ,"Be Italian" from "Nine"..everyone will sing along!
This amount will serve 6 people.
a great side dish or you can toss it with pasta and add ,shrimp or chicken..or just put it in a hard roll with Italian Pork and shaved sharp provolone cheese.:)

Sunday, January 31, 2010

Puttanesca Sauce

This sauce is quick ,easy and so delicious. I first ate this sauce in the little town of Positano along The Almafi Coast. Ladies of the night made this sauce for their lovers after thier interlude together. Puttana means prostitute in Italian.
You will make this again and again.I have made it many times to come to this final recipe. I know you will sing high C's when you share this with your lover.

Puttanesca Sauce

1/2 cup of extra virgin olive oil
4 cloves of garlic minced
2 cups of fresh basil chopped
4 plum tomatoes,chopped..The best tasting tomato for cooking
2 tbsp. of anchovy paste
2 tbsp. of capors
1/2 cup of good calamari olives chopped
1/4 cup of pine nuts
1/2 cup of red wine
1 15 oz.can of Contadina tomato sauce
1 tsp.of crushed red pepper
pinch of salt

Saute garlic in oil on low simmer,add tomatoes,olives,capors,anchovy paste,slowly add the red wine,simmer together,add tomato sauce,bring it to a low simmer for about 10 minutes.
add your basil and crushed red pepper and a pinch of salt..throw some over your shoulder for good luck..only a pinch because the capors,olives and paste are salty.
Stir together and simmer another 5 minutes.shut off your heat.
Serve with one pound of Linguini or Fettucini pasta.cooked Al Dente.
Serve with parmesan cheese.I prefer Locatelli..Good hard crusty bread, a nice salad and a bottle of Chianti or any good Italian red wine.
You can also use this sauce over baked fish..any white fillet fish and is good over baked boneless chicken. I have added shrimp to this sauce too.
This was Mom's favorite sauce .I made it for her all the time.

Saturday, January 30, 2010

Pasta Foglia

This recipe is the best Foglia you will ever make.
This is dedicated to my Mom who was the most amazing Mother and cook.
She always said,"Olive oil,red wine and garlic, you will never go wrong."

Pasta Foglia serves 6 to 8

3 cloves of garlic, minced
1 medium onion chopped
1/2 cup of olive oil
1 cup of Italian red wine, I use Paisano red table wine for cooking
1 (29oz.)can of tomato sauce..any brand will work
1 can of water
2 ( 20.oz.) cans of white cannellini beans ( do not drain)
8 oz. cooked ditalini noodles,:al dente"
1 pound of sweet Italian sausage, cut in small pieces..optional

You can double this to make it for a large crowd.

In a large pot saute garlic and onion, add your sausage.I like to use this ..good flavoring for the dish.simmer and add red wine to deglaze the pan.add your sauce and water,simmer for about 45 minutes..add the beans and simmer for another 10 min..take the pot off the heat and add your cooked pasta.Stir together.Let it stand for about one hour..serve warm with parmesan cheese sprinkled on top.Serve it with good Italian Bread..hard and crusty and a nice old school Italian salad..lettuce,cucumber,red onion and tomato..mix with olive oil and balsamic vinegar,salt and pepper..mix it with your hands..You will sing on top of your lungs after you taste this dish.

Buon Appetito!!
With love,Teresa,my correct spelling for you Mom