My “cook and go clean” Chili

I love this time of year. The leaves are changing, the weather is cooler, and I can finally make chili without hearing my husband groan. It’s not that he doesn’t like chili, he’s just not a big fan of soup in general. Personally I love making big batches of different kinds of soup so I can freeze and have later in the Winter.

 

For some reason, my family loves my chili. It receives rave reviews every time I’ve made it. And, I honestly can’t say why. All I do is dump a lot of stuff in and season it to taste. It’s not spicy and it’s not blah. It’s just right. hmmmm…perhaps my wooden spoon is a magic wand!? Ha ha! Yeah right. Regardless, it has become a family favorite. In fact, my hubby actually gave high reviews for the batch you are about to see. Score!

 

Along with Fall cooking comes Fall decorating and, of course, Fall cleaning. Oh Joy! Since I like to get the most out of my day and don’t have time to slave away in the kitchen, this is my “Cook and go Clean” Chili . . .

Lining up the ingredients . . .Ground beef, white onion, ketchup, chili beans, kidney beans, tomatoes, green chiles, tomato sauce, chili powder.

 

I wanted a big batch of Chili so I used 2 lbs of ground beef, 1-1/2 cans of green chiles, and large cans of chili beans and tomatoes. You can certainly half the recipe if desired.

 

You can substitute ground turkey for the ground beef (or do half and half). It tastes just as good but you may need to work harder to get it seasoned properly.

 

It’s all in the seasoning . . . In a large pot, brown the ground beef. I sprinkle it liberally with chili powder because I think this is what sets the flavor.

 

While the ground beef is browning, add chopped onion (to taste) and one can of green chiles. Continue browning and then drain grease.

 

Adding the good stuff . . .  
Add tomatoes. You can use any type of tomatoes (diced, crushed, whole, etc.) For this batch I used whole tomatoes and cut them up with the wooden spoon.

 

In the past I’ve used the “tomatoes with green chiles” and “tomatoes in chili seasoning.” Both have very good flavor. Since I didn’t have any of these on hand, I just made sure I used a good deal of chili powder.

 

Add kidney beans (drained and rinsed) and chili beans.

 

For a little bit of sweetness, I add about a tablespoon of  ketchup. I also add approximately 3/4 of a large can of tomato sauce and another good sprinkling of chili powder. Add salt and pepper as needed!

 

If I do not have enough liquid from the tomatoes, chili beans, and tomato sauce, I will add  liquid by mixing water with the juices from the cans. Obviously, if you want a chunkier soup, you may not even bother with this.

 

Adding more liquid . . .

Add enough water to catch the “stuck-on” juices. I do this with both cans (chili beans and tomatoes).
Mix the liquids together and add to the pot.

My Method:  Cook and go clean . . . 
Bring to a boil and then let simmer for at least 1 hour, stirring occasionally. The longer it cooks, the better it tastes.

 

Come and get it . . .
Here it is about 3 hours later.
It will be even better in a few days when it’s re-heated.

 

Ready to eat . . .
I love my chili with cheese and fresh onion.
Mmm mmm mmm . . .

 

WAIT!!!
 
Almost forgot the Fritos! Now we’re good.
 

 

“Cook and go Clean” Chili                      Printable Recipe

Ingredients:       2 lbs of ground beef    1/2 white onion, diced    1-1/2 cans of green chilies    Chili beans (large can)     Whole tomatoes (large can)    Kidney beans (regular can)    Tomato sauce    Ketchup    Chili powder. Directions: 1. In a large pot, brown the ground beef. Make sure you have sprinkled the ground beef with chili powder. 2. While the ground beef is browning, add chopped onion (to taste) and one can of green chilies. Continue browning and then drain grease. 3. Add tomatoes to the meat mixture. If using whole tomatoes, cup up with the wooden spoon. 4. Add kidney beans (drained and rinsed) and chili beans. 5. Add about a tablespoon of  ketchup. 6. Add 3/4 of a large can of tomato sauce. 7. Add additional chili powder (to taste). 8. Bring to a boil and then let simmer for at least 1 hour, stirring occasionally. It’s better the longer it cooks. Notes: You can substitute ground turkey for the ground beef (or do half and half). It tastes just as good but you may need to work harder to get it seasoned properly. If you do not have enough liquid from the tomatoes, chili beans, and tomato sauce, add more liquid by mixing water with the juices from the cans. If you want a chunkier soup, you may not even bother with this. Add salt and pepper as needed!

Slaw Salad

This salad is another favorite from the “How Lovely Cooks the Meat” cookbook. In case you missed it, you can read about the family cookbook in my post about Spanish Rice.

Like Spanish Rice, Slaw Salad is another dish you will find at a Davis family reunion. That is, my Davis side. (Side note: For those new to my blog, my maiden name was Davis and I married someone with the same last name. While I’m from the Nebraska Davis clan, James is from the Texas clan). Anyway, I digress as usual . . .

I often referred to this salad as Sue’s Salad because it was my Aunt Sue who first brought the salad to a family gathering many many years ago. This is the easiest and quickest thing in the world to make. If you have a potluck to go to, I would highly recommend taking this. I personally like this salad on the crunchy side (ie, tossing everything together and then eating it soon after). My husband likes it when the noodles have had a chance to soak up the dressing and soften up. Either way Slaw Salad is the perfect “go to” salad.

The Ingredients . . .Green onions, two packages of ramen noodles (oriental flavor is the best), shredded cabbage (I use the bag mix), slivered almonds, sunflower kernels, vegetable oil, apple cider vinegar, and sugar.

You can certainly shred your own cabbage. I can pretty much guarantee that my aunt does. I am, however, lazy and like the bag mix. I only used one bag of cabbage (approx. 4 cups) for this salad, but I should have used a bit more. I would recommend 1-1/2 bags of pre-shredded cabbage or 6 cups of shredded cabbage.

 

Taking out some frustration . . .My favorite part . . . crushing the ramen noodles. It’s kind of like one of those stress balls. Just don’t pulverize the noodles.

 

Putting it all together . . .Combine the shredded cabbage, crushed noodles, sliced green onions (white and green parts), slivered almonds, and sunflower kernels in a big mixing bowl.

 

For this salad, I used a 2 ounce bag of almonds and added an equal amount of sunflower kernels. Pine nuts are also good for this salad.

 

Dressing it up . . .

Measure

Mix

 PourCombine seasoning packets (from noodles) with  2/3 cup sugar,
1/2 cup apple cider vinegar, and 1/2 of vegetable oil. Pour over cabbage/noodle mixture. I used my Pampered Chef Measure, Mix, and Pour to combine everything.

 

 All mixed up . . .and ready to eat!

As I mentioned before, this is perfect for potlucks. I’ve also served this at Thanksgiving as a side salad. It’s something you can prepare in advance (ie, night before) for softer noodles. If you want to serve right away, let it sit for at least 20 minutes. The noodles will still be crunchy, but they will absorb some of the dressing. I hope you enjoy!

One more thing . . . I will continue to include the text recipe below the picture version, but I’ve also added the ability to print recipes without having to cut and paste somewhere else first. Just look for the “Printable Recipe” link.
 

Slaw Salad                      Printable Recipe

Ingredients:    5 green onions, slice (white and green)   1-1/2 bags of shredded cabbage (approx. 6 cups)    2 packages of ramen noodles (oriental flavor)    2 oz package of slivered almonds    2 oz (approx.) of sunflower kernels     2/3 cup sugar    1/2 cup apple cider vinegar    1/2 cup vegetable oil Directions: 1. Crush ramen noodles. Put seasoning packets aside. 2. Combine the shredded cabbage, crushed noodles, sliced green onions (white and green), slivered almonds, and sunflower kernels in a big mixing bowl.You can also add pine nuts or use in place of the almonds and/or sunflower kernels. 3. Combine seasoning packets with sugar, apple cider vinegar, and vegetable oil. Pour and stir into cabbage/noodle mixture. Note: For softer noodles, prepare in advance (ie, night before). If you plan to serve right away, I recommend letting it sit for at least 20 to 30 minutes. The noodles will absorb some of the dressing but will still be crunchy.

Grandma’s Spanish Rice (and Bri’s Stuffed Peppers)

I think every family has their “family favorite” recipes. My family (on all sides) happens to have quite a few. In fact, several years ago my dad’s sister Letty put together a cookbook full of recipes from family and close friends. The book’s title, “How Lovely Cooks the Meat,” references a song that he and his siblings grew up listening too. For a nice little laugh, listen to that song HERE (wow, YouTube has everything).

Included in the cookbook is one of the family’s most coveted recipes: Grandma Davis’ Spanish Rice. In fact,  Aunt Letty included the following note next to the recipe: “Several people requested that mom send in this recipe. She says she doesn’t use a recipe but this is approximate proportions. Mom is known for her Spanish Rice at picnics and get-togethers.” Awww…yes, this dish has graced the table of practically every family get-together I’ve ever been too. From what I understand, it’s a dish my Great-Grandmother Gladys Bailey threw together, probably during “hard times” (I’ll have to go back to Grandma for the full story). It consists of very simple ingredients, but it has all of the “comfort” you could ever want.

To any family members reading this blog, leave a comment and tell me what your “family favorite” is. I’ll make it and blog about it in the future. I just made Aunt Sue’s Slaw Salad last weekend, and I’m thinking it’s time to try Aunt Linda’s Calico Beans. Hmmmm…idea. . .maybe I’ll pick some random recipes from the book, make them, and blog about them too. There are only 600 recipes to choose from. Ok, before becoming overzealous let me share what’s on the table now . . . my version of Grandma Davis’ Spanish Rice.

 

How Lovely Cooks the Meat . . .Brown 1-1/2 to 2 lbs of ground beef, 1 large white onion (chopped), and 3/4 cup of green pepper (chopped). The green pepper is optional.

Grandma’s recipe says the secret is to “brown the hamburger really good and then add the green pepper and onion.” I actually sautéed the green pepper and onion with the meat. I’m not sure it made a real difference. I did make sure the meat was good and brown. Don’t forget to drain the grease. 

An added bonus . . .
Spanish Rice is perfectly fine served by itself, but I’ve always thought it would be really tasty stuffed inside of a green pepper. Here are my green peppers . . . ready and waiting!

Obviously, if you’ve omitted green pepper from the meat mixture, you’re going to want to skip right on over that “added bonus.”

Adding some color . . .
To the meat/onion/green pepper mixture, add 1 quart of tomatoes (or more). I used about 1-1/2 quarts.

I happen to be very lucky that I have parents who have a garden and a mom who loves to can. It’s a treat (literally) at Christmas time to receive a gift of home-canned tomatoes (and green beans, and cinnamon pickles, and salsa and . . .) Where was I? Oh yes. . .home-canned tomatoes. That is what you’re seeing in these pictures. Yum!

And now some texture . . .Add 1 cup of white rice (not Minute Rice).I suppose you could use brown rice, but it may alter the flavor a little bit.

With everything added to the skillet, I let it sit for a bit. Grandma’s recipe doesn’t really say to do this, but I do it anyway.

Ready to bake . . .
Pour meat/rice mixture into a large baking dish. Place in a 350 degree oven for 1 to 1-1/2 hours. Cooking time may vary.

Important Note: Spanish Rice tends to bake on the “dry” side. I add a little water before putting into the oven. After 1/2 hour, you should add some water (or tomato juice) to keep it moist. You don’t want it to be runny, but you need enough liquid so that the rice is completely cooked. You will also want to stir the rice throughout it’s baking cycle.

About them peppers . . .
Here’s what they looked like before going into the oven. I had spooned some of the mixture directly from the skillet into the peppers.

The stuffed peppers right out of the oven.

Now, here’s what I learned about stuffing peppers . . .it’s a bit of a challenge to add additional liquid to the peppers without it seeping out the bottom. Even more challenging is trying to stir the rice so that it cooks evenly. Thus, some of the rice in my peppers (mostly at the top) was a bit on the crunchy side. So, with my next attempt I will place the empty peppers in the oven about 15 minutes after the rice mixture has had time to bake. About 30 minutes in, I will add some of the “cooked” rice mixture to the peppers. Regardless, they stuffed peppers were delicious!

Spanish Rice right out of the oven

Ready to eat . . .

The woman behind the recipe . . . Here I am with my grandma, Marian Davis. Bless her heart!!!

Spanish Rice
Ingredients:
   1-1/2 to 2 lbs of ground beef
   1 large chopped white onion
   1 to 1-1/2 quarts of tomatoes
   1 cup of white rice (not Minute Rice)
   water or tomato juice
   Optional: 3/4 cup of chopped green pepper
Ingredients for Stuffed Peppers:
   Whole green peppers, seeds removed

Directions: 
   1. Brown ground beef, chopped onion, and chopped green pepper. 
   2. Stir in tomatoes and rice. Let sit for a few minutes.
   3. Pour meat/rice mixture into a large baking dish and add some water (about 1/2 cup) or tomato juice.
    4. Place in a 350 degree oven for 1 to 1-1/2 hours. 
    5. After 1/2 hour, add water (or tomato juice) to keep the rice moist. Stir the rice throughout the baking cycle. Cooking time may vary.

**For Stuffed Peppers: Place the empty peppers in the oven about 15 minutes after the rice mixture has had time to bake. About 30 minutes in, add some of the “cooked” rice mixture to the peppers. Continue baking.**  (Disclaimer: I haven’t tried this yet as I mentioned above)

For us, this is a meal in itself. We usually serve with garlic bread and maybe a salad. I hope our family favorite becomes your favorite too.

Side note: I may or may not have listened to “How Lovely Cooks the Meat” about five times while typing this post. :-)

Strawberry Rhubarb Pie

If I had to choose a favorite kind of pie, I would probably make my choice according to season. In the Fall/Winter, especially at Thanksgiving, pecan pie is my top choice. In the Spring/Summer, I salivate for strawberry rhubarb pie. Mmmmmmmm! There is nothing like a good slice of warm strawberry rhubarb pie with a big scoop of vanilla ice cream. The combination of tangy and sweet is just perfect. 

Growing up, I enjoyed strawberry rhubarb pie made by the hands of my grandmother and mother. It has always been a treat to have someone else make something I love. And, quite honestly, I was just afraid to try making it myself. Well, when a co-worker told me she had some rhubarb to get rid of, I thought it was the perfect opportunity to make this pie for myself.

I already knew the basic ingredients for the pie but was unable to locate my recipe. Thus, I used an online recipe as a guide and made my own adjustments. It turned out perfect! My husband, who hates this particular type of pie, told me it was good (after more than one bite). I took it to work, and my co-workers enjoyed it too. My boss told me she thought it was good enough to enter in a contest. Whoa! And, she asked if the crust was homemade. Well, from the pictures below you’ll see that I didn’t go that far, but I was pretty proud of my first Strawberry Rhubarb Pie.

The Ingredients: 
  
Pillsbury pie crusts*, Strawberries, Rhubarb.
Also needed: Sugar, Tapioca, Salt
Optional: Grated orange peel (I did not use this)

*One box of Pillsbury pie crusts (two crusts) will suffice for one pie.

Mixing sweet  and sour . . .1 cup of stemmed and sliced strawberries (I used about 1-1/4 cups)

I decided to hull my strawberries just because it’s fun. See my tip below for a quick (easy and cheap) way to hull a strawberry

3 cups of rhubarb stalks cut into 1/2 inch pieces

Combine strawberries and rhubarb. Add 1 cup of sugar,
3 Tablespoons of Tapioca, and 1/4 teaspoon of salt.
Optional: Add 1 teaspoon of grated orange peel (I did not add this)

Let mixture set for 10 minutes.

I actually let this sit (in fridge) for 1-1/2 hours because I had something else in the oven and wasn’t ready to bake it. I think letting it sit longer actually help sweetened it.

Putting it all together . . .  
Add mixture to a pastry-lined 9” pie dish.

 
Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. I also brushed the crust with an egg wash (water mixed with egg)
Optional: Add a heart!

My “crimping” is awful, but I promise that it does not affect the taste.

Into the oven . . . Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes longer. I didn’t want my crust to brown too much so I used a pie protector (seen above). 

The finished product . . .Maybe I should call it “Bleeding Hearts” pie.

The longer this pie cools, the more it will thicken up. I could hardly wait to try a bite so I only let it cool for about 10 minutes.

DELICIOUS!!!

I was so happy how this pie turned out. I’ve always used ice cream to sweeten the “tang” of strawberry rhubarb pie. And, I typically only like pie when it’s warmed up. I didn’t need any ice cream with this pie, and I thought it was good straight from the fridge. Mmmm…yummy!

Oh, by the way . . . my tip for hulling a strawberry  . . .

As easy as  . . .

1

2

3                      All it takes is a sturdy drinking straw!

Strawberry Rhubarb Pie
Ingredients:  
  1 cup strawberries, stemmed and sliced (hulling is optional)
  3 cups rhubarb stalks, cut into 1/2 inch pieces
  1 cup sugar 
  3 Tablespoons of quick cooking tapioca (eg, Minute Tapioca)
  1/4 teaspoon of salt
  Unbaked pastry for two-crust 9 inch pie (Ieg, Pillsbury pie crusts)
  Optional: 1 teaspoon of grated orange peel

Directions:
1. Preheat oven to 400 degrees
2. Mix the rhubarb and the strawberries with the sugar, tapioca, and salt (if desired, add orange peel). Let the mixture sit for 10 minutes
or longer.
3. Add mixture to a pastry-lined pie dish. 
4. Top with the second pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape. If desired, brush the top of the crust with an egg wash (water mixed with egg).
5. Bake at 400 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 30-40 minutes longer.
6. Cool on rack.

Notes:
According to the site I use to adapt this recipe, if you are making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar. I made a 9 inch pie but did add more sugar and strawberries.

To keep crust from browning, use a metal pie protector or place foil around the edges. If the crusts needs to brown slightly, remove  the pie protector/foil for the last five minutes of cooking time.

I hope you enjoy this pie as much I did!