DINNER - 27 Easy Recipes (9 page)

CHILI BEANS AND RICE

Chili beans and rice – this is a delicious combination that is used traditionally in Mexican dinners. The combination is not only a nice presentation, but a lovely blend of textures and flavors. If you prefer not to use the rice, serve with warm corn or flour tortillas.

Ingredients

2 C. pinto beans (uncooked)

1 lb ground beef (ground round) or ground turkey

2 C. uncooked white rice

1 medium yellow onion, chopped

2 cloves garlic, chopped

2 T. olive oil

1 to 2 T. chili powder

1 T. fresh parsley, chopped

1 can (14 oz) whole tomatoes, crushed

1 whole jalapeno pepper, seeded and minced

Salt to taste

1 tsp sugar

½ C. fresh cilantro, chopped

1 dozen corn tortillas (6”) or a batch of steamed white rice

Procedure

PREPARE THE BEANS

Start with the pinto beans. Put the beans into a large pot and cover with at least 3 inches of water (about 3 quarts of water).
(If using canned beans, rinse them and skip to “Make the Chili”)

Bring to a boil – then, lower the heat to a simmer, cover and cook for about 2 1/2 hours or until the beans are tender. (The beans can be cooked a day or two ahead of time.)

If you are planning on serving the beans with rice – do the following:

When you are ready to make the chili, cook the rice according to the instructions on the rice package. Add a tablespoon of butter to the rice while it is cooking for flavor.

MAKE THE CHILI

In a small to medium-sized skillet, sauté onions and garlic in 2 Tbsp of olive oil until onions are soft.

In a separate skillet, over high heat, brown the ground beet, stirring and breaking up the meat while it cooks.

Add chili powder to meat as it is cooking. Start with one tablespoon, and add more as needed to taste.

Stir in the onions and garlic, chopped parsley, one can of tomatoes, sliced Jalapeno pepper, 1 teaspoon of salt and 1 teaspoon of sugar to counteract the acidity of the tomatoes.

Drain all liquid from the beans and add to the meat and onion mixture.

Add an additional teaspoon of salt as you stir in the beans

Simmer for 5-10 minutes, taste test the mixture and add more salt, if needed.

Stir in cilantro leaves right before serving, or sprinkle on top.

Serve over rice as shown in the photo or with warm corn tortillas.

Servings: 4

Degree of Difficulty: Easy

Preparation Time: 1 hour (plus cooking time for beans unless you use canned)

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Nutrition Facts

Recipe Tips

If using dry beans, older beans may take longer to cook to become tender. If you soak the dry beans for several hours ahead of time, they will require less cooking time. Make sure if you do this to drain the soaking water and replace with fresh water before cooking the beans.

For tomatoes and jalapeno peppers, you can substitute these with a cup of Pace brand salsa - works fine

CORN AND POTATO CHOWDER

When served with warm, buttered French (or sour dough) bread and a green salad, you have one of those lovely intimate meals that truly warm the heart after a long, cold day.

Ingredients

2 C. chicken stock

1 C. milk (2%)

5 slices uncooked bacon, diced

1 large onion, chopped

2 T. flour (plus 2 teaspoons)

3 large potatoes, diced

1 tsp Worcestershire Sauce

Salt and black pepper to taste

2 cans (10 ¾ oz) Green Giant Creamed Corn

½ C. half-and-half (use milk if you prefer)

Procedure

Combine stock and milk in saucepan - remove from heat when boil is reached.

Fry bacon in a separate saucepan; add onion and brown lightly.

Stir in flour and cook about 1 minute.

Gradually add hot stock/milk mixture.

Bring to boil, stirring continually - simmer 5 minutes.

Add peeled and diced potatoes, cover and simmer about 20 minutes.

Add Worcestershire sauce and season to taste with salt and pepper.

Add creamed corn and let simmer until warmed through.

Just before serving, add cream and additional milk, if needed, to desired consistency.

Heat gently. DO NOT BOIL!

Servings: 4

Preparation Time: 10 minutes

Cooking Time: 30 minutes

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LINGUINI WITH CLAM SAUCE

This delicious pasta dish comes right out of the cupboard for a quick and easy family favorite. Add warm French bread, a green salad and the meal is complete.

Ingredients

1 lb linguine, uncooked

Salt to taste

1 cube butter (do not use margarine)

2 T. cooking oil

4 cloves garlic, minced

½ tsp red pepper flakes (increase to 1 tsp if you like it spicier)

¼ C. dry white wine

2 cans minced clams

Finely chopped fresh parsley

Parmesan cheese, grated

Procedure

Combine oil and butter in large, heavy-duty frying pan over low heat until butter is melted.

Add minced garlic and pepper flakes, sauté for 2 minutes.

Add wine and stir.

Add clams - including liquid.

Simmer over low heat for 15 minutes.

While clam sauce is simmering, cook linguini according to package instructions.

Drain pasta, rinse quickly with cold water to prevent sticking, and add to clam sauce.

Leave pan on the stove over low heat.

Toss and coat the pasta in the sauce until the pasta absorbs the flavor and juices (2 to 3 minutes).

Remove from heat, season with salt - place in serving bowl.

Top with finely chopped parsley and Parmesan cheese.

Servings: 4

Preparation Time: 5 minutes

Cooking Time: 15 minutes

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Nutrition Facts