Summertime Sensations!

I've been thinking about summer. We've not really had much heat in our weather (and I'm not complaining!). Yet, I'm trying to think ahead to those hot days and dishes that won't add to the heat. That puts me in mind of slow cookers, cool soups, fresh veggies and simple fruit desserts.

I was recently asked about a recipe for chili - and I have a good one. This works really well in a slow cooker. It also freezes well, and you can cool it down quickly with some cold sour cream, yogurt or even an avocado cream.

Flexi-Chili

Ingredients

1 lb of stew meat, or any cut of beef labelled for slow cooking, cut into bite sized pieces
2 tbsp EVOO (Extra Virgin Olive Oil)
1 softball sized onion, chopped
1-5 cloves of garlic, chopped (according to your tastes)
1 cup shredded carrots
1-2 stalks of celery chopped
2 peppers (bell, poblano, or other mild peppers) chopped

Heat the oil in a skillet on medium high, and add the meat. Quickly brown the meat and remove to your crock pot. Add the onion to the remaining oil, and cook until translucent (caramalizing, or browning of the onion, is fine). Add the carrots, celery and peppers to the oil and cook for a few minutes (until slightly softened) Move these veggies and residual oil to the crock pot.

1 16-ounce can of tomatoes (stewed, crushed, or diced with green chilies)
3 16-ounce cans of your favorite beans (cannelini, pinto, kidney, black, chick peas, etc.)
2 16-ounce cans of beef stock
2 tbsp good chili powder (I recommend Penzey's 3000)
1 tbsp good cumin or adobo powder (again, Penzey's is the best)
Add your desired level of heat with fresh jalapeno, habanero, or other hot peppers. Or use dried crushed red pepper flakes, hot sauce, or ground red pepper
Salt and pepper to taste

Add the above ingredients and simmer forever (or as long as you can wait!). Top with shredded cheese, a little fresh chopped onion, Fritos chips, crusty bread...you get the picture. Top with sour cream or unflavored yogurt.

Avocado Cream

1 avocado, seeded and mashed
1 tbsp lemon juice, drizzled over the mashed avocado (retains color)
1 cup sour cream
Celery salt to taste
Combine and let set in the fridge while your chili simmers.

Play with flavors and textures. Substitute various beans and other veggies to boost the nutrition value or to match your family's tastes. Serve it over broken cornbread muffins. Go ahead - play with your food!

Easy Cheesy Sauce

Today, we're going to discuss a Bechamel sauce. This is one of the 4 foundation sauces that most restaurant chefs use to make sauces. Bechamel is also referred to as a white sauce or white gravy.

Ingredients:

2 Tbsp butter, melted
2 Tbsp flour (regular, not self-rising)
1 1/4 cups warm milk
salt and pepper to taste

Melt the butter in a heavy sauce pan, add the flour, and cook, stiring constantly. The flour and butter should bubble around the edges but not brown. This should take about 2 minutes. Add the warmed milk, and stir to eliminate clumps. Bring this mixture to a boil, then add salt and pepper to taste. If your sauce is too thick, add more milk. Lower the heat and cook for another 2-3 minutes. Remove from heat. Makes about 1 cup. This can be doubled easily. Just add the milk in batches to make sure you don't develop a too-thin sauce.

This base sauce can become many things. Add freshly grated hard cheese (about 1 cup) and a pinch of nutmeg for a mac and cheese type sauce. Add herbs and garlic for a layering sauce with the red sauce typical with lasagne. Mix with pepperjack and top nachos, enchiladas or even chili. The sky's the limit with this base sauce. Substitute bacon, ham or sausage drippings to top biscuits for a southern sausage gravy and biscuits treat.

Other options: use almond flour and chicken broth (thanks for the idea, Rachel!); substitute chicken broth for the milk for a great base to potato and similar soups and stews. I also start with the butter, add a chopped onion and let it brown then add the flour, milk/stock, etc.

On top of Spaghetti

You've gotta have meatballs! They're also great on a crusty roll with some pasta sauce and cheese! Here's my recipe:

Mega Meatballs
Ingredients
1 medium onion, finely chopped or grated
1 poblano pepper, finely chopped
1/2 jar roasted red peppers, finely chopped
3-5 sundried tomatoes in oil, finely chopped
1/2 cup fat free cottage cheese
1/2 cup spaghetti sauce
1 egg
1 tbsp Pensey's 3000 chili powder
1/3 cup rolled quick cooking oats, dry
1 tbsp Italian herb seasoning blend
1/2 tbsp each salt and pepper
3 pound ground beef
1 pound mild Italian sausage

Place all ingredients in a bowl and mix by hand until well incorporated (don't over mix or the meatballs will be tough). Roll into balls a little bigger than a golf ball, and place on a wire rack over a cookie sheet. For fast cleanup, cover the cookie sheet with foil. Bake in a 350 degree F oven for 40 minutes. Let cool, then freeze what you won't immediately use.

Variations: add finely chopped mushrooms, zucchini, carrots, etc.; grated mozzarella or parmesan cheese; a well drained can of diced tomatoes - play around with whatever sounds good!

Wow...I think I got sidetracked...

Well, for some of you it's spring heading right into summer. We seem to be going back and forth between spring and summer. The warmer weather reminds me of the cooling lunches and dinners my Mom would make for us. One was a cold green pea salad. Delish!!

Keeta's Pea Salad
Ingredients

2 cans small, young peas
2 cups grated cheddar cheese
1 small red onion or a large shallot, finely diced
2 diced hard boiled eggs
1/3 to 1/4 cup salad dressing
1-2 ripe tomatoes, diced
1/2 tsp celery salt

Mix it all together, put it in the fridge for a few hours to let the flavors mingle, and serve. Sometimes, we'll put chopped celery in it, and you could add whatever veggies you love.

This makes a great side dish, snack or even a meal. Mom used to pop open a couple of cans of tuna to go alongside.

Easy Lasagne!

This recipe is for Kristen...and for everyone who loves lasagne, but not the time it takes to make it!

Easy Lasagne
Preheat oven to 350 degrees F.
1 medium onion (any variety), chopped
3-5 cloves of garlic, diced
2 Tbsp EVOO (extra-virgin olive oil)
1 lb ground beef

Heat oil in a skillet to medium high, add onion and allow to become translucent. Add garlic and crumble in ground beef. Brown beef, drain and rinse to remove most of the oil. Put this mix in a bowl and add:

1 jar of spaghetti sauce (pick your favorite - mine is Ragu, 1 lb. 10 oz jars)
1/2 spaghetti jar of water
1 8-ounce container of fat free cottage cheese
1 8-ounce package of mozzarella cheese, shredded
1 Tbsp dried Italian seasoning blend
1 whole egg
salt and pepper (we throw in a teaspoon dried crushed red peppers, too)

Stir all ingredients until uniformly mixed. Ladle a large spoon of the mixture onto the bottom of your baking dish. Lay 3 uncooked lasagne noodles over the sauce, top with more sauce, layer 3 more uncooked lasagne noodles, more sauce...until you've used all you have. The last layer should be sauce. Cover with foil, and bake in a 350 degree F oven for 45 minutes. Remove the foil, sprinkle the top with more mozzarella and return to the oven until the cheese melts (10-15 minutes). Remove from the oven and allow to stand for 15 minutes before serving.

Serve with crunchy garlic bread and a side salad! I sometimes sautee fresh vegetables until crisp-tender and mix into the sauce to increase the vegetable component. Cut them small enough, and your kids won't even know they're eating healthy!

Winner Winner Chicken Dinner!

Pot Pie that is... smooth gold... Come listen to a story 'bout a bird named Ned, poor old rooster barely kept his family fed...

Ok - that isn't working and I'm feeling a little foolish! Here's my recipe for the week. Seriously filling, seriously tasty, ridiculously easy. Want to make it easier? Use frozen mixed vegetables instead of cooking your potatoes, carrots, onions and celery; and a rotisserie chicken from the deli section of your grocery store. I've even used canned chicken, and it's still yummy!

Ned's Pot Pie
Preheat oven to 350 degrees F.

1 lb. of your favorite chicken cuts
3 medium potatoes, peeled and cubed
3 medium carrots, peeled and cubed

Place these three ingredients in a pot of salted, boiling water deep enough to cover. Boil gently for 10 minutes. Remove meat, potatoes and carrots. Let the meat cool until you can shred it. Discard bones and skin, if any.

2 Tbsp EVOO (Extra virgin olive oil)
1 medium onion, chopped
2 cloves of garlic, minced
2 stalks celery, chopped

Heat the oil to medium high in a small skillet. Add onions, celery and garlic. Allow the onions to slightly caramelize and turn translucent. Move to a medium mixing bowl.

1 can cream of chicken soup
1/2 cup sour cream or yogurt (plain) - optional
1 can evaporated milk, or 1 cup milk
1 Tbsp poultry seasoning
Salt and pepper to taste

Add these four ingredients to the mixing bowl along with the shredded chicken, potatoes and carrots. Stir to combine.

1 two-crust premade pie crust

Sprinkle a deep baking dish lightly with flour. Lay one premade pie crust in the bottom of the dish, adjusting the crust as needed. Pour the contents of the mixing bowl into the baking dish, and top with the second crust. Pinch the crusts together around the edges, make several small slits in the top crust for steam to escape. Brush the top with melted butter, and bake at 350 degrees F for 45 minutes to an hour (the crust should be brown and everything bubbly). Let set for 10 minutes. Serve with shredded cheddar or extra sour cream.

Candita’s Spicy Chicken Stew

I developed this recipe for my friend Candy, who asked for a hearty chicken stew with a spicy but not too hot component. See, she's a seniorita so I named this Candy-rita, Candita!

Ingredients
2 Tbsp EVOO (extra virgin olive oil)
1 large white onion, chopped
2-3 ribs of celery, chopped
2-3 medium carrots, chopped (time saver, use shredded carrots)
2 garlic cloves, chopped
½ cup dried Spanish chorizo, keilbasa, or other sausage, finely chopped
2 pounds deli rotisserie chicken, skinned, boned and shredded
2 14-ounce cans chicken broth
2 14-ounce cans diced tomatoes with juice
1-2 chopped canned chipotle chiles in adobo sauce (adjust to desired heat level - I use 2 and the sauce, but I like it hot)
1 teaspoon dried oregano
1 Tbsp salt
2 Tbsp black pepper
2 Tbsp Chili 3000 (Penzy’s), or 2 Tbsp chili powder, 1 Tbsp cumin
3-4 medium potatoes, cut to bite size pieces
½ cup of your favorite cheese, shredded or crumbled
avocado slices, sour cream, corn tortilla chips, optional

Directions
If you don’t have a rotisserie chicken, you can use chicken breasts or thighs (or any combo). Boil chicken in water with salt for 15 minutes. Remove from the water, reserving broth, let cool until you can debone and fork shred the chicken.

In a medium saucepan, add EVOO and heat over medium high heat. Add chopped onion, and let set to brown slightly. Add chopped celery, and carrots. Cook until veggies just begin to lose crispness. Add chopped garlic, and chopped chorizo or sausage. When the sausage is warmed through, remove from heat and add to reserved chicken broth, or 2 14-ounce cans of chicken broth. Note - if you don’t have cured sausage or chorizo, pan fry fresh sausage and add to the veggies.

Add the remaining ingredients, except the cheese, to the stock, and let simmer for 30 minutes. The longer this sets, the better the flavors will combine. Serve sprinkled with cheese. Garnish with avocado slices, sour cream and corn tortilla chips, if desired. If you would like to add more vegetable “power,” add a can or two of your favorite beans, a poblano (mild) pepper, or chopped kale, cabbage or chard.

My Friend Ashley...

Shared this recipe with me. A basic taco soup, that I just couldn't resist tweeking! I hope two things 1.) that Ashley won't kill me for changing her recipe, and that 2.) you'll love it!

Taco Soup
2 Tbsp EVOO (extra-virgin olive oil)
1 medium onion, chopped
3 garlic cloves, chopped
2 poblano peppers, diced
1 pound ground beef, chicken, turkey or pork

In a medium saucepan, add the EVOO and let it come up to temperature on medium high. Add the onion and garlic. Let set, then stir after 3-4 minutes. Add poblano peppers. Let the onions caramelize, then add the ground meat of your choice. Brown the meat, drain and rinse. Add the meat, onion and garlic mixture to a medium sauce pan (3 qt or more).

2 14-ounce cans of beef broth
1 can each kidney and black beans, drain and rinse
1 can hominy or corn
2 cans diced tomatoes, any flavor
2 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp fresh ground black pepper

Add 2 14-ounce cans of beef broth, beans hominy and tomatoes, and seasonings. Adjust salt to taste. Let simmer 20 minutes so flavors can combine. Enjoy with your favorite bread!

Porky Chops

Any dog worth her salt would love to have a pork chop - even if it got dropped on the ground! We humans are a little more selective, however! I hope you'll try this recipe.

Porky Chops
Preheat oven to 400 degrees F
4 pork chops with bone in
1 jar of really good grainy mustard
1 tbsp rosemary, chopped (fresh or dried, either is fine)
Salt and pepper

Slather each pork chop with mustard and sprinkle with salt, pepper and rosemary, on both sides. Place in a grill pan heated to medium high and lightly oiled. You want a brisk sizzle. After 3 minutes on one side, turn the pork chops and immediately move the pan to the oven. Let cook about 8 minutes, then remove. Allow the meat to rest for a few minutes before serving.

For your sweet tooth...

Miracle Cobbler is a favorite in my family. Here's how it works:

1 quart fresh or frozen fruit with juice
1/2 cup fruit juice the same or a complimentary flavor
1 cup self-rising flour
1/2 cup sugar
3/4 cup milk
1 stick margarine or butter

Preheat oven to 350 degrees. Put butter in an oven-safe cassarole and let melt. Meanwhile, put fruit and juice in a saucepan on the stove. Heat until bubbling. In a separate mixing bowl, combine self-rising flour, sugar and milk, stirring until combined. When the butter is bubbling hot, pour the flour mixture into the butter in the cassarole dish. Top with the bubbling fruit and juice. Return to the oven for 30 minutes, or until brown. Perfect with frozen yogurt.

Another Dependable Basic

This is another easy dish that just takes putting together and stowing in the oven. I hope you like it.

Potato Beef Bake
Preheat oven 350 degrees F
2 Tbsp EVOO
1 medium onion (red or Spanish)
2 cloves fresh garlic
1 pound ground beef, chicken, turkey or sausage
4 medium potatoes
seasoned salt
1 small can evaporated milk
1 can cream of mushroom soup or a jar of cheddar pasta sauce

Put EVOO in a skillet over medium high heat. While it is warming, chop the onion and garlic. Add to the oil, and let sit without stirring for about 5 minutes. You will notice the onion beginning to brown around the edges, indicating a need to be stirred. When the onion become translucent, add the meat. When the meat is cooked through, drain and rinse (to remove as much fat as possible).

Place browned meat, onions and garlic in the bottom of a cassarole dish. Wash and slice the potatoes about 1/8th inch thick. Layer the potatoes over the meat, seasoning each layer as desired (I use steak seasoning or seasoned salt). When all the potatoes have been layered and seasoned, mix the evaporated milk with the soup or cheddar sauce and pour over the top (it will work it's way through as it cooks). Cover the cassarole. Bake in a 350 degree F oven for 1 hour, uncovering the last 20 minutes. Serve alongside a salad or simple roasted vegetables.

Learning Some Basic Recipes

I know there are many out there who feel intimidated by their kitchen. I used to be the same way - afraid to do more than boil water and make pre-packaged foods. Then I started reading labels and was appalled at what such products were doing to my family's health. So, I just jumped in with both feet - sink or swim, eh? Well, actually, it was eat-it-if-you-dare! I put these recipes together for those just moving out on their own, for Mom's who want to inspire their children and boost their confidence, and for the rest of us with little time. Please let me know if these help you, how they turned out, etc. No special equipment, no high-dollar or hard to find products.

What you will need: a 1-cup measuring device; a 1 quart size pot with a lid, an open skillet, a covered cassarole dish, a good knife, a cutting board, and oven mitts or pot holders. This may seem like a very involved dish - but it's because I am spelling the method out for learners. It's very easy and you can master this! Once you get comfortable with this, you can add things to the rice - like shredded carrots, peas, corn, almost any vegetable. When it's mixed together, no one really notices the veggies!

Beef Tips over Rice
Preheat your oven to 300 degrees F. Your oven needs to preheat at least 15 minutes before you put food in it.

1 pkg stew meat, about 1/2 to 1 pound. If you want to save more money, buy an inexpensive chunk of lean meat - bottom round, etc., and cut it up yourself into bite size pieces.
1 14-oz can of beef broth (low sodium if you like)
2 pkgs brown gravy mix (usually near the spice isle) that make 1 cup each

Over medium high heat (number 7 on a 1-10 numbered dial), add about 2 tablespoons of olive oil (a healthy fat) to an open skillet. Let it heat for a minute. While you wait for the skillet to heat, sprinkle your stew meat (or the meat you cut up) with salt and pepper. Gently transfer the meat into the skillet - it should sizzle. If it doesn't, don't worry - just remember for next time that you might want the heat up a little more, or let the skillet set with the oil for a little longer.

Allow the meat to rest in the pan for 2-3 minutes. Gently turn each piece until it is browned on all sides. Turn the heat off, remove the meat from the pan to drain on paper towels. In a mixing bowl, add the contents of the two packages of brown gravy mix, and the 14 ounce can of beef broth. Stir together - don't worry if there are small lumps. Place the cooked meat in the bottom of your cassarole dish, add the gravy mixture, cover with the lid, and place in the oven. Allow it to cook for about 1.5 hours. Just peek in on it to make sure it's not boiling over. Put a piece of foil on the rack or bottom of your oven for easy clean up, just in case.

Rice
1 cup long grain rice (not instant or converted), I prefer brown rice - check the package, it should take about 30 to 40 minutes of cooking time.
1 14-ounce can of beef broth

About 40 minutes before your meat is done, put 1 cup of rice (long grain, brown rice is the most healthy) in a 1-quart pot (don't worry if your pot is a little bigger or smaller or you just don't know). Add 14 ounces of beef broth to the pot, cover, and bring to a boil. As soon as it comes to a boil, stir it once, turn the heat to medium low, and let it set for 30 minutes. Don't lift the lid. Don't be tempted. After 30 minutes, check the rice - does it have little tunnels or is it still very liquid? If it has tunnels, turn the heat off and let it set. If it's still very liquid, leave it as is for another 10 minutes, then repeat your check.

To serve, place rice on a plate, top with chunks of meat and spoons of gravy. Serve with something green - a salad, green beans, peas...you get the idea. Don't forget to turn off the oven!

JingeBear's Favorite Broccoli Salad

Cute bunnies aren't the only animals that appreciate a good green salad. Everyone knows how good broccoli is for you, but many don't enjoy the taste. Here's a recipe that might make you and your kids love broccoli!

1 bunch of broccoli, cut into bite size pieces
1/2 c. raisins, soaked for 15 minutes in warm water to plump
1/2 c. craisins, soaked for 15 minutes in warm water to plump
1/2 medium red onion or 1 shallot, chopped finely
1/2 c. toasted sunflower seeds
2 Tbsp. crumbled crisp bacon or imitation bacon bits

If raw broccoli tends to fight back with you, blanche it in salted boiling water for 3-4 minutes, then shock by rinsing in cold water. Combine all ingredients by tossing gently. Top with the following dressing:

1/2 c. sugar or sugar substitute
1 c. mayonnaise (non-fat or substitute with non-fat yogurt)
2 Tbsp. aged Balsamic vinegar
Stir together until sugar is dissolved. Store in the refrigerator for about an hour before serving.

Experiment - play with your food!

So, I was making tacos last night. I was really tired, too. I had spent all day playing on-line with my stamping friends at Splitcoast Stampers. So, I told my DH we would have tacos. Then I started cooking and thought, I really don't feel like cutting a bunch of vegetables tonight. What could I toss in with the meat to add flavor? Here's what I came up with:

Chorizo Tacos
Ingredients
1 package, your choice, taco shells - toasted in the oven
2 Tbsp EVOO
1 medium red onion, large dice
3 cloves of garlic, diced
1/3 lb. ground beef
3 ounces beef chorizo, raw (about 1/3 of 10 ounce pkg)
1 can Mexican style diced tomatoes with green chilies
1 Tbsp ground cumin

Heat EVOO on medium high heat. Add onion and let stand to begin caramelization. Add garlic and stir in with the onion. When the onion begins to brown, add ground beef and chorizo. Cook through. Add diced tomatoes and cumin, to taste. I let mine set about 5 minutes so the flavors can combine. Serve with warm, toasted taco shells, sliced avocado (sprinkle with lemon juice to reduce browning) and cheese. And any other condiment you prefer on your tacos!
Enjoy!

Chorizo Rice

I love Spanish dishes. This is a simple dish with a TON of flavor!

2 Tbsp EVOO (extra-virgin olive oil)

1 1/2 cup brown rice

1 clove of garlic, cracked

3 cups beef stock

1 10 ounce package of uncooked Chorizo (I used beef)
1 large Spanish onion, chopped
3 cloves of garlic, chopped
1 can stewed tomatoes, broken up
1/2 head of green cabbage, cut into bite sized pieces

Heat the olive oil over medium heat, add the rice and stir until oil coats all the rice. Add the cracked clove of garlic and beef stock. Simmer until the rice is tender and liquid absorbed.

In a large pan, cook chorizo sausage over medium high heat. Drain off some of the oil. Add the onion and garlic and cook until the onion is translucent. Stir in the cooked rice, tomatoes and cabbage. Cover and reduce to a simmer. When the cabbage loses it's firmness, it is ready to serve.

Squashed Stoup

Yesterday, I made a large pot of stoup (from Rachel Ray's definition, thicker than a soup but a little thinner than a stew) using butternut squash. Roasting veggies that you put into a stoup really advances their flavor. Here's my recipe:

1 butternut squash, cut into manageable pieces
5 Idaho potatoes, cut into quarters
2 Tbsp EVOO (extra virgin olive oil)
3 ribs celery, chopped
1 large Spanish onion
3 cloves garlic, chopped
1 leek, cut in half and sliced
1 can kidney beans, drained and rinsed
1 can chickpeas (garbanzo beans), drained and rinsed
6 cups chicken or beef stock
1 heaping Tbsp ground cumin

Roast the butternut squash and potatoes by spreading them out on a baking sheet, spraying with olive oil, salt and pepper, at 400 F degrees for 35-40 minutes. Cut into bite sized pieces when they have cooled enough to handle.

Heat 2 Tbsp EVOO in a large pot over medium high heat. Drop in the chopped onion and garlic. Let this set until the onions begin to brown. Put the remaining vegetables in the pot, and add the stock. Add the chopped potatoes and squash, add the cumin. Stir and let the stoup set for 15-20 minutes until heated through. Like most stoups, this thickens and deepens in flavor when reheated as leftovers the next day. ** Don't forget a nice crusty bread **

Pocket Fish

4 white fish fillets (cod, tilapia, etc.)
1 medium red onion, sliced thin
1 small package fresh snap or snow peas
1 cup small carrots
1 cup shredded cabbage (red, green or Napa)
1 medium lemon, sliced into 8ths
1 Tbsp Old Bay (tm) Seasoning
Salt and Pepper to taste
4 sheets parchment paper
Toothpicks
Rinse and drain fish on paper towels. Layer carrots, onion, carrots and peas on a square of parchment paper. Place one fish fillet over the vegetables, sprinkle with Old Bay(tm) , salt and pepper. Place two lemon slices over the fish. Fold the parchment over the fish and vegetable bundle and roll together. Secure with toothpicks. Place on a baking sheet, and bake at 350 F for 30 minutes.

Serve fish packet on a plate with a side dish of wild rice. Slice open and fold back the parchment to release stem at the table. Bon appetite!

A Little Fungal Love

by Kyra Sanders, Tinker's Mom
Mushrooms are higher in riboflavin, copper, selenium and Vitamin D than carrots, broccoli or tomatoes (depending on the variety, http://www.mushroomcouncil.com/). They are also high in potassium. Here's another way to get them into your diet!

2 Tbsp olive oil
1-2 packages fresh button or crimini mushrooms, stemmed
1-2 Tbsp Steak Seasoning
¼ cup Zinfandel wine

Heat olive oil in a skillet over medium high heat. Trim stems from the mushrooms, and brush any dirt off with a damp cloth. Do not rinse mushrooms in water, as they will soak up water, become tough and steam rather than caramelize in the pan. When the oil is hot, sprinkle enough steak seasoning to form a thin layer on the oil. Carefully place the mushrooms cap side down in the oil and seasoning. Turn once, after about 3-4 minutes. You may need to add more oil and more seasoning depending on how the mushrooms draw in the oil. Leave on the stem (gill) side for another 3 minutes. Turn off the heat, and gently pour in the wine. Your pan will be hot, and it will splatter and sizzle, so be ready for it. Let the pan cool while the mushrooms pull in the wine flavoring. The wine will cook down a bit, and the alcohol will evaporate. Serve warm with a sprinkle of fresh basil, chives or parsley.

Bombed Ballgame Beans and Rice

By Kyra Sanders, Tater’s Mom
2 Tbsp olive oil
1 medium onion, chopped
1 cup brown rice
2 cups low-sodium chicken or beef broth
1 15 ounce can petite diced tomatoes and green chiles, undrained
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 14 ounce can yellow hominy, drained and rinsed
1 Tbsp chili powder (I prefer Pensey's 3000)
1 Tbsp ground cumin (I prefer Pensey's Adobo Seasoning)
1 Tbsp curry seasoning blend

In a large skillet, heat oil to medium high. Add chopped onion, and stir. When onions begin to take on a slightly golden brown edge, stir in dry rice to coat with oil. Add broth and tomatoes, bring to a boil, cover tightly and reduce to a simmer. Cook about 30 minutes stirring twice. If the rice has absorbed most of the liquid, add another half cup of warm water or beer. Add beans, hominy, chili powder, cumin and curry powder. Stir and let cook until the rice is done. Keep an eye on the moisture. When the rice is done, remove from heat, remove the lid, and let set for 5-10 minutes. Serve with a sprinkle of parmesan cheese. Freezes well.

Options: vary the seasoning and the flavor of diced tomatoes, use 1 cup of beer and 1 cup of broth, substitute chick peas (garbanzo beans) and navy beans for black and kidney, etc. I also make this with Johnson Brats, hamburger, or chorizo sausage.

Hearty Chicken and Dumplings

By Kyra Sanders, Tater’s Mom
Chef’s note: this is an easy version of what would take all day to make. Outstanding on cold days, and especially when you want to feel better fast.

2 Tbsp olive oil
1 medium onion, chopped (or about 1 cup frozen)
1 heart of celery, chopped (use the leaves)
1 cup chopped carrots (quick tip: use shredded)
2 tsp dried thyme, or 2 tsp dried poultry seasoning blend

Heat olive oil over medium high heat in a stock pot. Add the onion, celery, and carrot, stir and let cook until the onions are translucent. Add thyme or poultry seasoning.

2 cans (8 ounces) chicken breast meat drained, or 2 cups of shredded rotisserie chicken
8 cups low-sodium chicken broth (avoid bullion - it’s mostly salt)
1 pkg white pepper gravy mix (size that makes 2 cups)

Combine the gravy mix with chicken broth to reduce clumping, add gravy/broth and chicken to the onions, celery and carrots. Bring to a gentle boil.

1 can (16 ounces) buttermilk or flaky large biscuits
Salt and pepper

Open the can of biscuits, and cut each biscuit into about 8 pieces. Drop the pieces into the boiling liquid one at a time being careful not to splash yourself. Gently stir occasionally until the biscuits begin to float to the surface. Check the seasoning, and add salt and pepper to taste. Serve with snipped chives and a dollop of sour cream or plain yogurt.