Thursday, April 13, 2017

Slow Cooker Chili Con Carne

Hearty and delicious. A great lunch or dinner option in the colder months. You can use canned beans or make your own ahead of time by slow cooking half a 1lb bag each of pinto and black beans.

  • 1 Onion, medium, chopped
  • 2 Garlic cloves, minced
  • 1lb. Sirloin, cut into 1" cubes
  • 6 Plum tomatoes, diced
  • 1 tbsp. Chili powder
  • 2 tsp. Ground cumin
  • 1 tsp. Dried oregano
  • 1 Can (15 oz.) pinto beans, drained and rinsed
  • 1 Can (15 oz.) black beans, drained and rinsed.
  • 2 Cups Beef broth, low sodium
  • Skillet
  • Slow cooker
  1. Place the onion, garlic and beef in a skillet on medium-high heat
  2. Cook about 5 minutes, until beef is browned, stirring occasionally
  3. Add beef mixture and all remaining ingredients to slow cooker
  4. Cook on HIGH for 3 1/2 hours
  5. Uncover and cook on HIGH for another 30 minutes
  6. Serve and enjoy!

Wednesday, January 13, 2016

Bone Broth Lunch Soup

It's winter time! Usually this is the time of year I switch from salads to sandwiches for lunch. Lately, I've been trying to cut back on grains. So, adding two slices of bread to my daily menu didn't really make sense. Instead I've been making a meal out of bone broth. It's warm, delicious and filling... and it's good for you.

1 1/2 Cups Bone broth (see recipe)
4 Baby carrots
1 - 2 Baby Bella mushrooms
1 Roma tomato
2 Cups Baby spinach
2 Eggs
Pepper to taste

Medium pot
1/2 cup ladel or measuring cup

In a medium pot put 1.5 cups bone broth
Turn the burner to medium high
Thinly slice baby carrots and add to pot
Slice mushroom and add to pot
Add spinach
Coursly chop tomato and add to pot
Bring broth to a low boil
Crack eggs into pot
Let the mixture cook for another 2-3 minutes or until the eggs are cooked (the whites turn white)
Pour into a large soup bowl
Sprinkle with pepper and serve

Thursday, September 24, 2015

Black Beans And Rice

Beans and rice is a dish enjoyed by people around the world. It's a great vegetarian option. You can make it as spicy or mild as you like. Add some steamed broccoli or other greens to make a delicious, healthy and satisfying meal.

1 Tbsp. Oil (olive or coconut)
1 Onion, chopped
2 Cloves garlic, chopped
1 1/4 Cu. Brown rice
3 Cu. Water
1 1lb Bag of dry black beans

1 Tsp. Cumin
1 Tsp. Cayene

Slow cooker (3 quart or more)
Medium pot with lid

Cooking the dry beans
Soak the beans overnight
In the morning, drain the beans
Put them in the slow cooker and add enough water to cover beans plus and inch or two
Cover and cook on low for about 8 hours
In a large colander, drain and rinse the beans in cool water

Putting it all together
In a medium pot heat the oil over medium heat
Add the chopped onion and garlic
Saute for about 4 minutes
Add the rice
Saute for another 2 minutes
Add the water
Cover and cook for about 30 minutes or until the rice is done (check at about 20 minutes and add extra water if needed)
Add the beans and spices
Mix thoroughly into rice mixture
Turn off the burner
Cover and allow to heat through for about 5 minutes
Serve immediately or store refrigerated in an air tight container for up to 5 days

Adjust the heat by increasing or reducing the amount of cayenne. Add your favorite hot sauce when serving to further adjust the heat. To add more flavor use chicken or vegetable broth instead of water. Great as a side dish or main course.

photo credit: Freezer Divas Spicy Sausage, Beans & Rice via photopin (license)