Take some of these.
And add some of this: [Read more...]
Velma’s Chili from Mitford Cookbook and Kitchen Reader
Have you read the Mitford series books by Jan Karon? Father Tim and Cynthia feel like old friends and so do all the other characters that populate the small town of Mitford.
On my last library trip, I spotted the Mitford Cookbook and Kitchen Reader. It’s full of recipes mentioned in the books (Orange Marmalade Cake, anyone?) and also lots of excerpts. Food and stories is a hard combination to beat.
One recipe that caught my attention was Velma’s Chili. I did make a few changes to it. For one, I used half the meat it called for. Two pounds of meat for 6-8 servings sounded like too much. I doubled it and made a few other alterations as well. Here’s what you’ll need to make my version: [Read more...]
Ingredient Spotlight: Taco Seasoning
Maybe this focus on taco seasoning and Mexican foods will warm us up. January has been a cold, snowy month so far.
Taco seasoning is definitely one of my pantry staples. I’ve taken to buying it in a can instead of one packet at a time. But I also use a combination of cumin and chili powder in quite a few recipes.
Off topic note: Keep your cumin away from your cinnamon. These two bottles look a lot alike and can easily fool a 12 year old boy. Cumin-sugar toast is not good!
Here are a few of my recipes that use taco seasoning or a combo of cumin and chili powder: [Read more...]
Southwest Chicken and Brown Rice
I’ve expressed my love for Mexican/Tex-Mex foods before, so it’s no surprise that we really liked this dish. I altered a recipe that I cut off a box many years ago. I think it came from Uncle Ben’s instant brown rice, but I’m not positive. I adjusted the amounts, altered a few things and instead of cooking the instant rice with the other ingredients, I served it over regular brown rice. Yum! [Read more...]
Chicken Posole Stew in the Slow Cooker
I don’t think I’d ever eaten hominy until I made this stew. It was a nice compliment to the tomatoes. I adapted the recipe from Cooking During Stolen Moments. The stew comes together quickly and it’s wonderful to put it all in the crockpot and come home later to a warm, filing meal. [Read more...]
Lentil Tacos
Lentils cost .98 a bag. I used about half the bag to make these tacos. I didn’t calculate the cost of making this recipe, which feeds 6 people, but it is low. A very rough estimate would be $4.00 total, so about 70 cents a serving. Not bad for something this healthy and good.
Mexican Beans and Rice
This recipe was given to me by a friend a long time ago. What more can you ask for from a recipe? It’s yummy, healthy, cheap and fast. It’s vegetarian and can even be vegan if you forgo the cheese and sour cream garnishes.
Here’s what you’ll need:
2 cans of dark red kidney beans
onion
garlic
oil
1 cup salsa
1 Tbs. chili powder
1 tsp. cumin
brown rice, cooked
cheese and sour cream for extra yummy-ness
Cook the brown rice according to the package directions. You can cook it in chicken broth or vegetable stock for extra flavor. I usually forget that step and just cook it in water.
Chop up the onion and garlic. If you’re not in the habit of using fresh garlic, you might want to give it a try. The pre-chopped stuff in the jar works fine for this recipe, but it isn’t nearly as good.
Saute the onions and garlic in the oil until the onions are transluscent.
Add in the beans, chili powder, cumin and salsa. Stir it all up and heat it through.
Serve it over the rice with shredded cheese and sour cream, if you like.
Ingredients
- 2-3 Tbs. olive oil
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 Tbs. chili powder
- 1 tsp. cumin
- 2 cans dark red kidney beans, drained and rinsed
- 1 cup salsa
- 3 cups brown or white rice, cooked
- cheddar cheese, shredded
- sour cream, if desired
Instructions
- Cook onion and garlic in oil in a large skillet until onion is soft.
- Add spices, beans and salsa. Cook several more minutes until it's all hot.
- Serve beans over rice. Top with cheese and sour cream, if desired.
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