Aromatic Chili

This newest chili creation of mine has so many of my favorite ingredients: cumin, red pepper, garlic, Mexican beer, and chocolate. Yes, chocolate. Just a hint. It offers that little bit of extra depth and sweet cocoa flavor to the chili. A touch of cinnamon also adds a nice warmth.

Aromatic Chili

2 tablespoons vegetable oil
1 lb. ground chuck
2 yellow onions, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon salt
½ teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper flakes
5 cloves garlic, minced
2 (12-ounce) bottles Mexican beer
3 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup beef broth
1 can each kidney and black beans, drained and rinsed
2 ½ teaspoons salt
1-ounce dark chocolate chopped (I like Ghiradelli 72% cacao)

Grated Cheddar, for garnish
Finely chopped green onions, for garnish
Chopped fresh cilantro leaves, for garnish

Heat the oil in a large Dutch oven over medium heat. Add the beef, onions, chili powder, cumin, salt, cayenne, cinnamon, and crushed red pepper flakes. Cook until meat is browned—about 7 minutes. Add garlic and cook additional 1 minute. Add the beers, tomatoes, tomato paste, beef broth, beans, salt, and chocolate to the pot. Bring to a boil. Reduce to a simmer, and cook for about 1 ½ hours, stirring often.

Top with sour cream, grated cheese and cilantro.

Veggie Soup with Pesto and Parmesan Cheese

Although spring is officially here, it felt unseasonably cool in Oxford yesterday--perfect soup weather. I craved vegetable soup, but I wanted something savory, rich, and a little extra-special. Gary is a pesto fanatic, so it all started there--or should I say "finished" there. A teaspoon or two of pesto on top of each bowlful, along with grated parmesan cheese, satisfied my cool spring soup craving.

Veggie Soup with Pesto and Parmesan Cheese

Cooked rice, barley, or pasta

2 tablespoons olive oil
2 medium carrots, finely chopped
2 celery stalks, finely chopped
2 small onions, chopped
3 large cloves garlic, minced
1 teaspoon fresh thyme, minced
1 bay leaf
¼ teaspoon kosher salt
2 tablespoons tomato paste
4 cans chicken stock
1 medium zucchini, chopped
1 cup frozen English peas
1 teaspoon salt
Fresh cracked black pepper
Prepared pesto sauce
Fresh parmesan cheese

Heat olive oil in a Dutch oven over medium heat. Add carrots, celery, and next 5 ingredients; sauté for 8 minutes. Stir in tomato paste, and cook additional 2 minutes. Stir in chicken stock, and add zucchini, peas, salt and pepper to taste, and bring to a boil. Reduce heat to medium-low, and simmer gently for 20-25 until vegetables are desired tenderness.

Add desired amount of rice, barley, or pasta to pot, and stir to heat through. Top each serving with 1-2 teaspoons pesto and parmesan cheese to taste.

Sweet Potato Hash

Purple sweet potatoes are my new favorite. Colorful veggies are so healthy, and the more colorful, the better. I like to mix deep purple with the bright orange sweet potatoes. Garnished with a fresh green herb, this dish is as pretty as it is delicious. Serve with eggs or as a side dish with your favorite entree.

Purple and Orange Sweet Potato Hash

¼ cup olive oil
2 large sweet potatoes (purple and orange), peeled and cubed into small ½-inch pieces
½ cup red onion, chopped
½ cup red bell pepper, chopped
½ - 1 chipotle en adobo, minced
2 large cloves garlic, minced
Kosher salt
Fresh cracked black pepper
Chopped fresh Italian parsley
Grated parmesan cheese (optional)

Heat olive oil in a large skillet over medium heat. Add potatoes with a generous sprinkle of kosher salt, and sauté for 10 minutes. Add onions, bell pepper and chipotle, along with a little more salt. Cook for about 10 more minutes, stirring frequently, until potatoes are tender (Don’t panic if pan becomes a little dry. Add more olive oil, if desired. Just keep stirring.). Turn heat to high, and cook for additional 2 minutes or so until potatoes begin to brown and crisp. Add garlic during last minute or so of cooking.

Remove from heat, and add parsley. Adjust seasoning, and garnish with parmesan cheese, if desired.

Steel Cut Oats with Blueberries and Walnuts

My oatmeal journey began long, long ago when I was a little girl. Like most kids, I ate instant oatmeal from the packet that my mom prepared for me every morning. Apple cinnamon and maple walnut were my favorites. Of course, it was loaded with sugar, and the texture was, well—mushy. As an adult, I graduated to old-fashioned rolled oats. I could add my own amount of sugar, along with whatever toppings I liked.

Then, about a year ago, my boss suggested that I try steel cut oats. He explained to me that they are the least processed type of oat cereal. Steel cut oats are cut into small chunks instead of flattened out. I immediately loved the texture and the flavor. They take about 20 minutes to cook for a perfect al dente texture—more time than other types of oats—but so worth it.

I add walnuts, cinnamon, and blueberries (fresh or frozen), which provide the perfect amount of sweetness for me. If you like your oats a little sweeter, add a drizzle of honey or agave nectar.

This is so NOT the oatmeal of my youth. Journey complete.

Steel Cut Oats with Blueberries and Walnuts

3 cups water
½ teaspoon kosher salt
1 cup steel cut oats
Fresh or frozen blueberries
Chopped walnuts
Honey or agave nectar (optional)
Ground cinnamon

Heat water in a medium to large pot to boiling. Add oats, and stir. Turn heat to low, cover, and cook oats for 20 minutes (or a little longer if you like your texture softer than al dente). Tilt lid if oats start to boil over. Stir occasionally to prevent oats from sticking.

After 20 minutes, remove oats from heat, and let sit for about 3 minutes before serving. For each serving, put a heaping ½ cup oats into a bowl. Add ¼ cup each of blueberries and walnuts (or more to taste). If you use frozen blueberries, the heat of the oats will usually melt them nicely. If not, stick the bowl of oats in the microwave for a minute or so.

Sprinkle each serving with ¼ teaspoon ground cinnamon.

Note: You can find steel cut oats in the healthy food section of your grocery store or at your local farmers market. I buy mine there in bulk. I cook a big pot on Sunday for the week. If oats seem a bit too dry/sticky, add 1 tablespoon hot water to each serving.

Lighten Up Your Chicken Salad

All natural, nonfat Greek strained yogurt is the closest substitute to mayonnaise and/or sour cream I've found for many of my recipes, and it works beautifully in this chicken salad. I like the Cayenne pepper for a little kick.

Tweak your yogurt/mayo ratio if you want to go lighter or heavier with the fat.

Lightened Up Chicken Salad

1 ½ pounds chopped, cooked chicken
½ cup finely chopped celery
¼ cup finely chopped red bell pepper
¼ cup finely chopped yellow or green bell pepper
¼ cup finely chopped red onion
1 cup all natural, nonfat Greek strained yogurt
½ cup mayonnaise
1 teaspoon ground red pepper
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Cayenne pepper

Chicken stock

Combine all ingredients in a large bowl and stir. If chicken salad needs a little thinning, add chicken stock for desired consistency.

Crispy Un-Fried Chicken Thighs

“Un-fried” chicken is what it is—a healthier alternative to an unhealthy classic. It can, however, be scrumptious. Gary said this is better than the real deal. You decide.

Crispy Un-Fried Chicken Thighs

6 – 8 boneless, skinless chicken thighs
1 teaspoon kosher salt (or more if you like it seasoned well)
Fresh ground black pepper to taste
¼ cup buttermilk
2 egg whites
1 tablespoon hot sauce
2 cloves minced garlic
1 tablespoon water

Panko bread crumbs
Dried parsley
Olive oil

Preheat oven to 375 degrees. Brush a baking sheet or cast iron skillet with oil.

Trim excess fat from thighs, and season generously with salt and pepper. Add about 1 cup panko to a plate.

Combine buttermilk, egg whites, hot sauce, garlic and water, and add chicken pieces, coating on both sides. Place chicken in Panko crumbs, pressing as you toss. Transfer thighs to skillet/baking sheet. Sprinkle with parsley and a little more kosher salt. Drizzle with olive oil. Bake for about 35-45 minutes until chicken is cooked through and golden brown.

Note: To save money, by skin-on, bone-in chicken. Remove skin, and de-bone with kitchen shears.