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Monday, August 20, 2012

Veggie and Beef Chili

I have a great vegetarian chili recipe but wanted to change it up since I was making a batch of chili for my friend who is expecting a baby this month.  Chili is such a versatile dish and its easy to adjust the flavors and ingredients.  This Veggie and Beef Chili is also a very freezer friendly dish.  I allow the chili to cool and place in a freezer bag.  When you are ready to have chili, just defrost in the fridge the night before and reheat the next day.  How simple and easy right?  This is great served on its own, over rice, or with corn bread.  I also love "chili mac", pasta with chili on top, yum!  This Veggie and Beef Chili is one of those dishes that stick to your ribs and won't leave you feeling hungry afterwards.  Enjoy!



Veggie and Beef Chili

Ingredients
½ pound ground beef
2 bell peppers, diced
1 onion, diced
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes
11 ounce can Mexicorn
15 ounce can hominy
15.5 ounce can black beans
2 tablespoons  and ½ teaspoon chili powder
1 tablespoon and ½ teaspoon cumin
½ teaspoon garlic powder
1 to 2 tablespoons vegetable oil


Directions

In a non-stick pan over medium-high heat, add ground beef.  Add in ½ teaspoons cumin, chili powder and garlic powder.  Cook for about 5 minutes until meat is mostly cooked.  Drain fat.


In a large pan over medium-high heat, add in vegetable oil, diced bell peppers and onion.  Cook for about 5 minutes until softened.

Add in diced tomatoes and crushed tomatoes to vegetables.



Drain and add in black beans, hominy, and mexicorn. 


Add in ground beef.  Stir in remaining chili powder and cumin.




Cover and cook over medium-low heat for at least 30 minutes.



Serve immediately.  Top with shredded cheese and/or sour cream (or plain greek yogurt).


You can also freeze this after chili is cooled in freezer bags.

Serves 6 to 8.

Sunday, August 19, 2012

Beef and Bean Burritos

I made a batch of Beef and Bean Burritos to freeze for my friend who is expecting a baby at the end of the month.  I have made her a few freezer friendly meals so she doesn't have to spend time cooking when taking care of a newborn baby.   What is so great about making your own burritos is that you know exactly what is going in it.  You can put in your favorite ingredients, so far I have made Breakfast Burritos and Santa Fe Chicken Burritos.  When you freeze these burritos, they will last for a couple months too.  Its great having a quick and easy meal (or snack) on hand.  What I have learned about freezing burritos is to allow the filling to cool to room temperature.  If you freeze a hot burrito, it will not freeze evenly and can alter the texture and taste.  Be sure to wrap each burrito (after cooled) with foil, plastic wrap, or wax paper before putting into a freezer bag.  Definitely use a freezer bag since those are more heavy duty and will protect your food from freezer burn.  Enjoy!

Beef and Bean Burritos

Ingredients
8 to 10 large flour tortillas (burrito size)
2 cups shredded cheese (I used cheddar.)
3 cups rice plus water
½ onion, diced
1 clove garlic, minced (or 1 teaspoon minced garlic)
10 ounce can Rotel diced tomato with lime juice and cilantro
1 teaspoon cumin
1 teaspoon chili powder
15.5 ounce can black beans
16 ounce can refried beans (I used fat-free)
½ pound ground beef
¼ cup enchilada sauce (I used Trader Joe’s or feel free to use salsa instead)



Directions

Cook rice in a rice cooker - add rice, water, Rotel diced tomato, onion, and garlic.  Allow to cool.



In a non-stick pan over medium-high heat, add ground beef.  Add in cumin and chili powder.   Stir in enchilada sauce.  Cook for about 5 to 7 minutes until meat is cooked through.  Allow to cool.

Warm tortillas according to package directions. (I microwave for 45 seconds covered with a moist paper towel.)


Spoon about 1 tablespoon refried beans down center of tortilla.

Spoon about 2 tablespoons rice down center of tortillas. 

Spoon about 1 tablespoon meat over rice.


Top meat and rice with about 1 tablespoon black beans.


Sprinkle cheese on top.  


Fold tortilla into a burrito.

Repeat for all tortillas.


To freeze, allow burritos to cool if using warmed ingredients.  Wrap each burrito tightly with foil (or plastic wrap).  Place burritos in large freezer bags.  (I label the bag beforehand with what type of burrito and date.)  

To reheat from frozen, remove foil and microwave on high for 3 minutes.  You could also place the foiled burrito in the toaster oven at 350 degrees F for about 20 minutes.


Wednesday, August 15, 2012

Tuesday, August 14, 2012

Blueberry Banana Cake

This blueberry banana cake is perfect for breakfast or dessert.  I was able to make 2 cakes with this recipe in loaf pans.  You could just halve the recipe to make 1 cake if you prefer.   I loved how this cake turned out and it was light, moist and sweet.   I also wanted to freeze the second cake for a friend who is expecting a baby this month.  (I let the cake cool, then wrapped it in plastic wrap and then in foil, and placed it in the freezer.) 


 
Blueberry Banana Cake

Ingredients
2 ½ cups flour
2 teaspoons baking powder
1 ½ cups sugar
1 cup butter (2 sticks)
4 eggs
2 teaspoons vanilla extract
4 cups fresh blueberries
2 bananas, mashed

 
Directions

Preheat oven to 350 degrees F.  Line two 9x4 loaf pans with parchment paper.

 
In a stand mixer, beat together sugar and butter until light and fluffy.

 
Add in bananas, eggs, and vanilla to butter-sugar mixture.

 
In a separate bowl, whisk together the flour and baking powder.

 
Gradually add flour mixture into batter.  Mix until combined.

 
Stir in blueberries.



Pour batter into loaf pans.  

 
Bake for 45 to 50 minutes until cake is lightly brown.  Poke cake with a toothpick, if the toothpick comes out clean, it is done.  If not, bake an additional 5 minutes.

 
Makes 2 cakes.





Monday, August 13, 2012

Slow Cooker Honey Chicken


Happy Monday!  I hope everyone had a wonderful weekend.  After a busy weekend, sometimes you just need an easy meal to make on Sunday night.  If you need a simple summer recipe for dinner, this slow cooker honey chicken is great if you don't want to use the stove top or oven.  There are only a few ingredients and everything gets mixed into one bowl.  I love easy cleanup meals!  I served this honey chicken over white rice with a side of garlicky french green beans with slicked almonds.



Slow Cooker Honey Chicken

Ingredients
1 pound skinless chicken thighs, 4 pieces (You can use chicken breasts instead.)
1/3 cup honey
½ cup soy sauce (I used a low sodium soy sauce.)
½ cup ketchup
3 cloves garlic, minced
1 teaspoon of your favorite seasoning (I used Trader Joe’s 21 Seasoning Salute.)


Directions

In a bowl, whisk together the honey, soy sauce, ketchup, and garlic.


Add chicken to honey mixture.  Pour into slow cooker.


 
Cook on low for 6 hours, until chicken is cooked through.

 
Serve over rice.

 
Serves 4.



Friday, August 10, 2012

All About Dogs (or just Buddy and Ellie)


Now for all you dog people out there, I want to share what Buddy and Ellie gets to eat on a daily basis including their supplements.  I did write a previous post about feeding the dogs in April when they had to go on a special diet for a week.  I also want to point out that what Buddy and Ellie eat may not be ideal for your dog but after years of trying different foods on Buddy and/or Ellie, this seems to work the best.  In addition, all the foods I give Buddy and Ellie are made in the USA.

I have included some information on each item and the costs, and I estimate that I spend about $710 per year on food and supplements for Buddy and Ellie.  This doesn’t include any treats I buy or make for them but that will have to be another post!

Dog Food Brand:  Canine Caviar (http://www.caninecaviar.com/)

Can you tell that Buddy loves this food?


Lamb & Pearl Millet ALS Dinner is my choice for Buddy and Ellie.  What I love is the limited ingredients in the dog food and it is holistic.  Buddy loves this food and he gobbles it up.  It’s the only food he’s ever tried to take a bite of while I pour the bag of food into the dog food storage container!  The first ingredient is dehydrated lamb, which is a great sign for a dog food when the first ingredient is the protein.

To give you an idea, I have tried all these other dog food brands in the past 7 years:  Before Grain, Blue Buffalo, California Natural, Canidae, Innova, Natural Balance, Nutro Natural Choice, Solid Gold, and Taste of the Wild.  I don’t think any of these are bad brands but the Canine Caviar has worked the best so far for my dogs.

Cost:  The largest bag of food costs $61.99 at my local pet store.   It usually lasts about 1 ½ to 2 months for both dogs. 

Supplements:



Buddy loves this vitamin so much!  I just put it in with his food and he thinks it’s a treat.  They are liver flavored and are chewable.  I started giving this to Buddy when he turned 7 and was considered a senior dog by the vet.  He’s  almost 11 now and still has energy to keep up with his younger sister.  My brother also took Buddy on a 1.5 mile run recently and Buddy did great!

Cost: I get this at Costco online and its $29.99 for a 2 pack (600 tablets) and that will last almost a year (about 10 months) since Buddy gets one vitamin, twice a day.

Here is another vitamin that Buddy loves.  It contains Glucosamin, Chondroitin and MSM.   I started this with his senior vitamin when he turned 7 to support healthy joint function and connective tissue.   Buddy eats this with his senior vitamin in his dog food, and no complaints from him! 

Cost:  Another Costco buy online at $29.99 for 1 pack (300 tablets).  He gets ½ tablet, twice a day, so it also lasts almost a year (about 10 months).



This is primarily for Ellie and is a probiotic for her once a day.  The Bactaquin comes in capsules that I can open and sprinkle on Ellie’s food.  You could also give the capsule directly.  One capsule contains 1-billion colony forming units (CFU) of Enterococcus faecium.  It also contains yeast extract (which is high in B vitamins) and fructooligosaccharide (FOS, a product of inulin and is a prebiotic, so it helps stimulate bacterial growth).  Ellie has a sensitive stomach so if she eats something outside on her walk or gets a treat that doesn’t go down well, this supplement works wonders.  I would also give to this Buddy if he ever has tummy troubles.

The Bactaquin is comparable to FortiFlora which I have tried before through my vet’s recommendation once.  The FortiFlora is expensive and a 30 pack costs $19.39, so that’s an extra monthly cost.  Each package only contains 100,000 CFU of Enterococcus faecium.  Here is a website that compares the two probiotics: http://doghealthdoc.com/supplements-medications/probiotics-products-will-a-probiotic-benefit-your-dog/.  I chose Bactaquin since it appears better and is a great price, also it was recommended by others who have used it.

Cost:  On Amazon its $5.69 for a 40 capsules package or $38.00 for a 120 capsules (3 pack).  A one year supply is about $115.



The salmon oil is for both Buddy and Ellie and they seem to enjoy it.   This is a great product since the oil is from wild, non-farmed Alaskan salmon.   I always get compliments on Buddy and Ellie’s coats whenever I walk them.  People usually ask me if I bathe them often and I always tell them I give them salmon oil.  I only bathe them maybe 3 to 4 times a year, and I brush them weekly.  Overall,  I think their healthy eating is the secret to great skin and coats!

Cost:  A Costco buy at $32.99 for a 2 pack, 32 ounce each.  This lasts a long time, maybe a year for both bottles; and I give them 2 pumps per meal.  One pump equals ½ teaspoon.

Here is Buddy's food with his supplements.


Here is Ellie's food with her supplements.