Red and Black Chili

Red and Black bean chili topped with Guacamole and Cheese

So I love chili. All types of chili. And when my job has black bean chili and rice I'm in a special happy place. But I won't generally eat it in the summer months so when fall/winter get here off to market I go. Now I have always made my chili with the seasoning packets from the grocery store so I figured I'd try a little something different this year. A chili from scratch that has beer in it. Now the beer is optional and you can use almost anything you can find but I don't suggest the cheap stuff. Just think about the flavor of a $2 vs that of a $6. Oh and please let me know if you tried this and if you used beer and what type. This recipe was inspired by Bobby Flays Beef and Black Bean Chili

2lbs of ground beef (feel free to use cubed steak, ground chicken or turkey)
2 jalapenos chopped
3-4 green onions chopped
half a red onion diced
3 cloves chrushed garlic
3 tsp chili powder
3 tsp cumin (gives it a smokey flavor)
bottle of beer
32 oz chicken stock
can of diced tomatoes
can or black beans drained and rinsed
can of kidney beans drained and rinsed
can of corn (optional)
Salt and pepper to taste

Brown meat in a large pot. Once done remove from pot leaving some of the grease in the pot. Add your peepers and onions. Cook til onions are translucent (about 5 min). Add garlic cooking an additional 2 mins. Add seasonings and cook for 2 mins. Everything should be smokey and smelling really good at this point. and red in color. Pour the beer in and reduce completely. There should be little to no liquid left at this point. Add your meat back to the pot with the tomatoes and slowly pour in your stock. bring liquid to a boil then reduce and let simmer 45 mins with lid on. Add beans and corn and cook for an additional 15 mins. Remove from heat and season to taste.

TIPS:

• Top with cheese, sour cream, onions, guacamole, or even salsa
• Want something spicier uses a a hotter pepper, or just had some crushed red pepper flakes
• Experiment with different beers or even red wine to get different flavors 
• Easy recipe to double and freeze

Infused Water

This summer all the rage was about infused water, also called spa water. Restaurants sell it and most spa and gym provide it for their guest. So how about you make it at home. Please please please don't buy any type of infused water. It's a huge waste of money when you can do it yourself.

It's also great to set on a table in a pitcher for parties.

I'm sure there are some great health benefits that come with it. Like getting the vitamins out the fruit without the carbs or calories. And it just taste better than drinking plain water all day.

There is no real recipe and you can use almost any fruit and herb you like. But I'll share a few my favorite.

Infusion #1
sliced oranges
half a grapefruit sliced
a pint of strawberries
a few mint leaves

Infusion #2
sliced lemons
pint of strawberries
2-3 sprigs of rosemary

Infusion #3
sliced cucumber
sliced lemons
few leaves of tarragon

Infusion #4
watermelon cubed
raspberries
mint leaves

Add all the ingredients in a a large pitcher with ice and water. Let sit for a hour before serving for best flavor.

Tips:

• Sometimes you have to wake herbs up. Either muddle them in the pitcher before adding the other ingredients or tear them with your hands or a knife
• Use sparkling water or club soda to add a lil bubbles to it and make it fun for kids
• Wash off your fruit before adding it. 
• If using limes don't let sit long or juice the limes first. They can become kind of bitter after a while
• Only let the water sit for a day or two. 

White Bean Chicken Chili

So I'm sure everyone loves chili or knows someone that does. It was a staple in my house growing up in the winter months and even as an adult I continue to make it. So I decided to try something a little different and I encourage you to adjust this according to your taste. The best part of all this, you only need one pot.

2 tablespoons of olive oil
half an onion diced
2-3 jalapeno peppers seeded and diced
1 bunch of green onion chopped
4 cloves of garlic minced
2 lbs of ground chicken
2 tablespoons of cumin
1 tablespoon of dried oregano
2 teaspoon of chili powder
3 tablespoons of flour
4 cups of chicken stock
4 (15 ounce) cans of any white bean drained and rinsed
salt and pepper to season

In a large pot heat oil over medium heat.
Saute onions and peppers til tender, about 5 minutes.
Add meat and seasoning to the pot. Cooking until meat is done (about  10 minutes)
Sprinkle flour over meat and stir.
Bring liquid to a boil then lower the heat til it simmers.
Simmer chili til liquid has thickened and reduced to about half.


Tips:

• For a little extra heat add red chili pepper flakes and simmer for an addition 10 minutes
• Try other peppers but remember the heat is in the seeds and vein
• Serve with a nice heap of sour cream cheese and croutons
• This would probably work well with left over turkey (add it in at the end since it's already cooked)
• Also try with chicken breast. 
• Add corn. At the same point that you add the beans

Pita Pizza

So needless to say, I'm still living off my finds at the farmers market last week. But I had really been craving pizza lately. But didn't want a whole pie. So went to my local grocery store and found some whole wheat pocket-less pitas and had a great, and healthy lunch. The salad is romaine lettuce with tomato and peppers, all from the farmers market. The pizza is turkey pepperoni (who knew) peppers, thinly sliced tomatoes, with freshly shredded Parmesan, habanero, and garlic cheese (the last 2 were from the farmers market), and some pasta sauce.

Now here's the fun part. Since this is just about a personal size pizza you can make it with whatever you like. There are a ton of sauce flavor you can buy in you grocery store or even make yourself. Use and vegetable you like or none at all. Cook up your favorite meats or use your leftovers and make pies for you and the whole family.

I'll leave a few of what I would suggest but feel free to have fun and be creative.

White Pizza
Mozzarella cheese
Provolone cheese
Alfredo sauce
Cubed chicken breast
Italian season (optional)

• Spread a few table spoons of Alfredo sauce over pita leaving a little edge (your crust if you will)
• Add chicken and seasoning if using
• Sprinkle as much of little cheese as you like over the top
• Cook in oven at 350 for 10min or until cheese has melted to your liking

Roasted Veggie Pizza
Sliced zucchini
Sliced mushrooms
Sliced red onion
Sliced peppers
Olive oil
Ricotta cheese
Mozzarella Cheese
Basil, chopped
Oregano, chopped
Parsley, chopped

• Toss veggies in about a table spoons of olive oil
• Roasted veggies on a sheet tray in the oven (15min at 500 degrees)
• Spread ricotta over pita
• Add veggies and herbs
• Sprinkle with mozzarella 
• Bake in oven just until cheese is melted

Sausage Pizza
Pizza sauce (can use any tomato based sauce you like)
Cooked sausage (Italian sausage or just ground meat)
Cheese (I suggest using more than one type)

• Spread sauce over pita
• Add meat to the pie
• sprinkle with cheese
• Bake in oven pre-heat to 350 until cheese is melted 

Black Bean and Corn Salsa

Black Bean and Corn Salsa with Homemade Tortilla Chips 

There is no exact science to making salsa. There are no real tips either. A good salsa starts and ends with the freshest ingredients you can find making summer in Chicago the perfect time to make a bowl. You can find (almost) everything you need for this salsa at your local Farmers Market here in Chicago.

3 ears of corn (in husk)

1 can of black beans (drained and rinsed)

1 small red onion, diced
2 tbsp minced garlic

3-4 green onion, chopped

3 jalapeno peppers (can use other peppers), diced

3-4 nice sized tomatoes, diced

cilantro (fresh or dried), finely chopped

basil (fresh or dried), chopped or chiffonade

salt and pepper, to taste

1-2 tbsp olive oil (optional)

bell pepper, chopped (optional)

Chiffonade is a method of taking leafy greens (the basil in this case) and finely cut up. Stack and roll the leafs as you would a cigar and cut into thin slices. Click here for a quick video tutorial.

Blanching is a quick cook and cool method used in vegetables and fruit. Take the tomatoes and lightly score the bottom with an X. In a boiling pot of water drop the tomatoes in until u see the skin peeling away. carefully remove from the water and place them in a bowl of ice water. Once cool enough to handle peel away skin and dice the tomato. Click here for a quick video tutorial.

The easiest way to cook your corn in the husk, just throw it in the own. After you've washed it off of course. I usually turn my oven to 350 degrees and leave it in the till I smell the husk burning. No you house will not burn down but your corn will be extremely juicy and the husk will hold in the flavor. after you remove it from the oven allow it to cool and just cut it off the cob into the bowl you will be using for the salsa. Make a extra one to enjoy for yourself as well :-)

Add all the ingredients in a large bowl and stir it together. Add the salt and pepper to taste and store in the refrigerator at least an hour before serving (if you don't end up eating it as you finish).
Try baking your own chips and serving at your next party. I'll include that recipe down below in the tips.

Have fun and a message if you love/hated this recipe. I'd love to hear your feedback.

TIPS:

• Always remember the heat from peppers is in the seeds. So the less seeds the less heat. 
• You can make this completely with tomatoes/corn if you like maybe just add more tomatoes/corn
• I love red onions but any onion will do just fine
• Bake your own chips. It's easy. Just take some tortilla shells and brush with oil or butter and cut into quarters. Sprinkle with cumin, if you have it, and salt before putting in oven. Place in a preheated oven of 350 for 7min turn the pan and bake an additional 5min. Chips are best when served warm. 

Apple Galette

So galette makes it sound fancy but this is really just a simple apple tart that takes very little time to and very little experience.

3-5 Med Granny Smith apples (or any apple you'd like)
2 tablespoons butter
1/2 cup brown sugar
1/2 cup toasted walnuts (optional)
1 pre-made pie crust
cinnamon and nutmeg to taste
egg wash (one egg beaten with a tablespoon of milk or water)

Preheat your oven to 375°
Place walnuts on cookie sheet in oven til lightly toasted (about 10min or less)
Once walnuts have cooled coarsely chop and put aside
Peel and core apples and cut into wedges
Melt butter in skillet on high
Once butter is melted add apples
Cook until apples are edges are browning and kind of soft
Add brown sugar cinnamon and nutmeg (if using) and stir reduce heat to medium
Continue to cook until the liquid has reduce to a syrupy consistency stirring frequently
If using walnut add to the mixture before pouring into the pie crust
Roll your pie crust out on a parchment or foil line cookie sheet
Pour filling into the pie crust leaving about 2inches on the end to fold edge up gently
brush folded edges with egg wash and bake at 375° for 35-40 min


TIPS

• they sell precut apples now all you'll have to do is peel them (makes it kind of easy for you)
• You can make your own pie crust but again they sell it so you don't have to 
• Serve warm with a scoop of vanilla bean ice cream 
• You can really just eat the apples warm with the sauce if you really wanted to.... I did 

Thai Chicken Salad Wraps

So I didn't come up with this myself although if you read the tips I've kinda redone the whole thing. If you like to see the original please search Cat Cora Thai Chicken Salad Cabbage Spring Rolls.

Thai Chicken Salad Spring Rolls with Homemade Fried Rice

Dressing: 1/4 cup rice vinegar
1/4 cup olive oil
2 teaspoons sesame oil
2 tablespoons store-bought Thai peanut sauce
2 tablespoons granulated sugar

Spring Rolls:
1 whole chicken breast, or 2 half breasts (or 2 lbs boneless, skinless chicken breasts)
1/2 head Napa cabbage (1 pound or 8 cups thinly sliced cabbage)
1 cup shredded carrots (about 3 large carrots)
2 green onions, thinly sliced, plus 1 green onion, thinly sliced for garnish
1 tablespoon black sesame seeds
Salt and freshly ground black pepper

12 rice paper wraps


For the dressing, in a small bowl whisk together the vinegar, olive oil, sesame oil, Thai peanut sauce and sugar. Set aside.
To poach the chicken, in a medium saucepan bring 8 cups of water up to a boil. Add the chicken and bring down to a simmer. Simmer the chicken for 40 minutes until fully cooked and tender. Remove the chicken from the water and set aside on a plate to cool.
In the meantime, in a medium bowl, combine the cabbage, carrots, 2 sliced green onions, and sesame seeds.
Using 2 forks, shred the cooled chicken and add to the bowl with the salad.
Add the dressing and mix, making sure the salad is nicely coated.
In a wide, shallow bowl filled with hot water, put a rice paper wrap into the water. Press the wrap down so it is fully submerged in the water. Remove when softened. Place the softened wrap flat onto a damp work surface.
Scoop 1/2 cup of the Thai chicken salad onto the bottom 1/3 of the wrap. Fold over the left and right sides of the wrap inward about 1 inch. Working from the bottom up, tightly roll the wrap.
Repeat with the remaining Thai chicken salad and arrange on a platter.
Garnish the spring rolls with the remaining sliced green onion. Serve alongside a bowl of Thai peanut sauce for dipping.

TIPS

• Save yourself some time and cook the chicken ahead of time. It needs to be cool anyway.
• Even though the recipe says to poach, we are in grilling season, so go ahead and prepare the chicken however you like. 
• If you're like me you won't be able to find rice paper wraps easily (I happen to live near a great Asian market) try using wonton wraps or even tortilla
• I, for some reason, couldn't find Napa cabbage. But I did find bags of coleslaw and broccoli slaw. Both worked great and i just added extra carrots to it
• Try adding other veggies to the mix make it your own
• Tried the rice paper wraps and didn't enjoy them. Guess what? You can now just enjoy this as a regular salad. 
• Want to sever this to a few of your vegan friends? Get rid of the chicken. It's that simple!