Great chili pot for fall and winter! Using black beans from your freezer makes it a really fast dinner.
Ingredients:
8 cups of Awesome Black Beans (Freeze the remainders)
2 pounds stew meat, cut in 1/2" pieces, browned
2 quarts chicken broth
1/2 teaspoon chipotle chili powder
1 - 15 oz. can organic chilis and tomatoes (I use Trader Joe's)
1 teaspoon ground cumin
1 Tablespoon leaf oregano
Handful of fresh cilantro leaves, chopped
salt and pepper to taste
Method:
Combine all ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 30 - 45 minutes to blend the flavors.
Showing posts with label cumin. Show all posts
Showing posts with label cumin. Show all posts
Monday, September 16, 2013
Thursday, September 5, 2013
Chili
Great on a fall or winter evening!
Ingredients:
2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth
Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste
Method:
Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.
I serve this with cornbread.
Ingredients:
2 pounds ground beef
2 onions, chopped
2 Tablespoons butter
12 cups already cooked kidney beans (About 3/4 of a batch)
2- 28 ounce jars tomato puree, or puree whole tomatoes in a food processor. (I use Bionaturae)
2 - 15 ounce cans tomatoes and chilis, pureed (I use Trader Joe's)
About 2 quarts chicken or beef broth
Herbs and Spices:
6 cloves of garlic, minced
2 teaspoons cumin powder
2 Tablespoons dried oregano
2 Tablespoons dried basil
Salt and pepper to taste
Method:
Brown the ground beef and add to a large stock pot.
Sautee the onions in butter until soft and add to the pot.
Add tomatoes, tomatoes and chilis, broth and kidney beans to the pot.
Bring to a boil, reduce heat and add the herbs and spices.
Simmer for about 45 minutes to blend flavors.
I serve this with cornbread.
Sunday, August 11, 2013
Refried Beans
I serve these with Chicken Tortilla Casserole and Mexican Red Rice.
A very easy way to make refried beans. No mess, no fuss.
4 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.
Drain the beans and rinse well.
Cover with fresh water by about and inch in a large soup pot.
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about an hour for me. If the water gets low and the beans are getting dry, add more water. When they are finished cooking, you want the mix to be loose, but not watery....not so you could drain the beans, but so the water has mostly been absorbed into the beans, but not quite completely.
After they have reached the tender stage, add 1 tablespoon salt and 1/2 cup coconut oil. Don't add the salt until the beans are done or they'll get tough.
Mash them a bit with a potato masher and then either use a stick blender or food processor to take them to the "refried" consistency.
If you like them seasoned and/or spicy, you can add onion and/or garlic powder, chili powder, cumin, or what-have-you.
I serve these from the stove, or bag them in zip-loc bags and put them in the freezer for future use.
A very easy way to make refried beans. No mess, no fuss.
4 cups organic pinto beans, soaked for 12 - 24 hours in 2 Tablespoons raw apple cider vinegar, whey or lemon juice, and water to cover by 3 inches.
Drain the beans and rinse well.
Cover with fresh water by about and inch in a large soup pot.
Bring to a boil, skim the foam, reduce heat and simmer for as long as it takes the beans to get tender. Usually it's about an hour for me. If the water gets low and the beans are getting dry, add more water. When they are finished cooking, you want the mix to be loose, but not watery....not so you could drain the beans, but so the water has mostly been absorbed into the beans, but not quite completely.
After they have reached the tender stage, add 1 tablespoon salt and 1/2 cup coconut oil. Don't add the salt until the beans are done or they'll get tough.
Mash them a bit with a potato masher and then either use a stick blender or food processor to take them to the "refried" consistency.
If you like them seasoned and/or spicy, you can add onion and/or garlic powder, chili powder, cumin, or what-have-you.
I serve these from the stove, or bag them in zip-loc bags and put them in the freezer for future use.
Friday, August 9, 2013
DIY Sausage Seasoning
Trying to find a seasoning for my own sausage was a challenge. This is what I finally came up with. It can be used with pork, chicken or turkey.
Ingredients:
2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt
Mix all together and store in a 4 ounce shaker bottle.
I use 1T per pound of meat.
Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.
Ingredients:
2 Tablespoons cumin
2 Tablespoons garlic powder
1/4 cup coriander
1 Tablespoon ground pepper
2 Tablespoons paprika
2 Tablespoons oregano
1 teaspoon fennel
1 teaspoon sea salt
Mix all together and store in a 4 ounce shaker bottle.
I use 1T per pound of meat.
Meat seasoned with this goes well in Minestrone soup, breakfast casseroles, etc.
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