Flatlander Chili

I'm looking up recipes for tomorrow's get-together with the CYA crew.

http://allrecipes.com/Recipe/Flatlander-Chili/Detail.aspx

Prep Time:
15 Min Cook Time:
1 Hr 30 Min Ready In:
1 Hr 45 Min

Original Recipe Yield 10 servings 

Ingredients

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper
2 cups canned red beans, drained and rinsed
Directions

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

Mint Tea Syrup

This is another recipe I'd like to try sometime.

Mint Tea Syrup
http://www.recipezaar.com/Mint-Tea-Syrup-105600
SERVES 8 (change servings and units)

Ingredients

1 cup sugar
1 cup water
1 bunch fresh mint
1 inch fresh ginger, peeled and sliced

Directions

1Bring all items to boil.
2Stir in sugar.
3Remove from heat.
4Let steep for 30 minutes.
5Strain syrup.
6Transfer to squeeze bottle and chill

Crumb Apple Pie, Flaky Pie Crust

For tonight's apple pie, I made a full recipe of pie crust, froze 3 balls of dough and used 1 to make a crust.

For the filling, I used Cortland and Rome apples. I sliced them with the food processor, and left the skin on for color and nutrition. I used 1/4 c. light brown sugar and 1/4 c. white sugar for a total of 1/2 c., a generous 1/2 tsp cinnamon and ~1/8 tsp cardamom. I didn't melt the butter for the crumb topping, and added 1/4 tsp cinnamon. I also put the topping on before putting the pie in the oven, and wrapped foil around the edge of the crust to keep it from browning too much.

http://www.cooks.com/rec/view/0,1937,158161-226192,00.html 

NEVER FAIL FLAKY PIE CRUST

No matter how much you handle this dough it always will be flaky and tender. The dough may be refrigerated for 3 days or it may be frozen until ready to use.This recipe will make 4 to 5 single crusts. 4 cups flour 1 tbsp. sugar 2 tsp. salt 1 3/4 cup Crisco shortening (no substitutions) 1 lg. egg 1 tbsp. white or cider vinegar 1/2 c. water Combine the flour, sugar, and salt in a large bowl and mix well using a large fork. Blend in Crisco until crumbly and peanut-sized chunks remain.In a small bowl, beat together egg, vinegar and water. Combine the 2 mixtures, stirring with fork until all ingredients are moistened. Divide the dough into 5 portions. Wrap each in plastic wrap and refrigerate for 30 minutes. Pie crust may be rolled out between 2 pieces of plastic wrap or wax paper, or use two thin plastic cutting mats. This makes the job easier by eliminating the need for extra flour, which often makes a mess. Or you may lightly flour the board and rolling pin (a silicone rolling pin helps). When pie crust is rolled to the desired size, transfer the crust to the pie pan without stretching it, lining the pan loosely to help prevent shrinking. BAKED SHELL: Prick bottom and sides of pastry thoroughly. To keep shell flat, place parchment paper or foil over crust. Press gently into crust. Place on a rack in the center of a preheated 400°F oven. Bake until lightly browned on edges (about 5 to 8 minutes - watch closely). HINT: Shiny metal pans reflect the heat away from the crust. For better browning of the crust use a dark tin pan. Makes enough for 2 large pies double crust pies and 1 shell (2 tops/3 bottom crusts).

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1932517
rep: 35 min.; Bake: 1 hr. 25 min.
Cost per serving: 74¢

Yield: Serves 8

Ingredients

• 1  recipe Flaky Pie Dough
• 6  tablespoons  unsalted butter, melted
• 1/4  cup  packed light brown sugar
• 1 1/4  cups  all-purpose flour
• 3  pounds  Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices
• 3/4  cup  sugar
• 1  tablespoon  lemon juice
• 1/2  teaspoon  ground cinnamon

Preparation

1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.
2. Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.
3. In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.
4. Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.

Nutritional Information

Calories: 511

Fat: 21g (sat 11g)

Protein: 5g

Carbohydrate: 79g

Fiber: 5g

Cholesterol: 38mg

Sodium: 80mg

All You, NOVEMBER 2009

Apple Spice Cake. Fantastic.

Serves 10

• 1 1/3 cups vegetable oil
• 3 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 3 large eggs
• 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
• 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
• 1 teaspoon pure vanilla extract
• Caramel Sauce
• Nonstick cooking spray with flour

Directions

1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside.
2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
7. Remove from oven, and cool slightly on a wire rack.
8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce.

Caramel Sauce
Makes enough for 1 cake

1. 1 cup light-brown sugar
2. 1/2 cup (1 stick) unsalted butter
3. 1/4 cup evaporated milk
4. 1 teaspoon pure vanilla extract
5. Pinch of salt

Directions

1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency. Drizzle over top.
   

http://www.marthastewart.com/recipe/apple-spice-cake?backto=true

Sauteed Swiss Chard

Tonight I sauteed some Swiss chard from my garden. It was quite simple to do, and was actually rather tasty.

2 servings:
1 stalk Swiss chard
1 onion
Olive oil
Light sprinkle of garlic salt

Wash swiss chard. Cut along stalk to separate the leafy green part. Slice the stalk like you would celery. Dice the onion. Put the chard and onion in a skillet with some olive oil, saute over medium heat.

I was pleasantly surprised at how tasty this was, and wish I'd tried this sooner. I definitely want to grow more chard and onions next summer. Mmmm.

Slice the leafy part of the chard in strips, 1/2" to 1" wide as desired. After the onion and stalk have sauteed for awhile, add the leafy chard and cover. Continue to cook until greens are nicely wilted and onions are translucent.

Sprinkle a touch of garlic salt over the top, and serve while hot.

Carrot Cake recipe

http://allrecipes.com/Recipe/carrot-cake-iii/Detail.aspx

 This is the next cake I want to make.

Southwestern Corn & Black Bean Salad

http://www.eatingwell.com/recipes/southwestern_corn_black_bean_salad.html

I'd back off on the salt, but this looks delicious.

Ingredients

• 3 large ears of corn, husked
• 1/3 cup pine nuts
• 1/4 cup lime juice
• 2 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 2 15-ounce cans black beans, rinsed
• 2 cups shredded red cabbage, (see Tip)
• 1 large tomato, diced
• 1/2 cup minced red onion

Preparation

• Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.
• Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.
• Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat. Refrigerate until ready to serve.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

• Tip: Convenient preshredded cabbage can be purchased, in bags, in the produce section of most supermarkets.

Nutrition

Per serving: 410 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 57 g carbohydrates; 16 g protein; 13 g fiber; 477 mg sodium; 537 mg potassium.
Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Potassium (15% dv).
3 Carbohydrate Serving
Exchanges: 3 starch, 1 vegetable, 2 very lean meat, 2 fat