Spicy Chili

I LOVE a big pot of chili during cold winter months. Chili itself is always easy to make, even when you make it in bulk. One of my favorite things is that it not only tastes great reheated (I usually like it better on the second heating when the flavors have melded), but that it also freezes well, which is useful when you make gallons of chili for only 2 people!

I haven't followed the same recipe more than once lately, and this recipe was basically made to use what we had in our freezer/pantry, without having to buy much more. The thai peppers in this really give it a kick. (I love spicy foods, and this is some HOT chili!) You could easily substitute dried pepper flakes for a less spicy version. Even though I didn't drain any of the canned items, this is still a very thick, hearty chili after simmering for an hour.



SPICY CHILI

8 cloves garlic, minced.
1/2 cup diced jalapeno peppers
2 (15 ounce) cans red kidney beans
2 (15 ounce) cans black beans
5 (14 ounce) cans diced tomatoes
1/8 cup chili powder
1 tablespoon thai red pepper flakes
1 tablespoon ground cumin
1 (1.25 ounce) package taco seasoning mix
3 pounds ground beef

In a large pot over medium heat, combine garlic, peppers, kidney beans, black beans, diced tomatoes, chili powder, pepper flakes, cumin and taco seasoning. Bring to a boil, then reduce heat, cover and simmer.

While soup is heating, cook beef in a large skillet over medium heat until brown. Drain excess fat and rinse, then stir beef into soup pot. Simmer, covered, until flavors are well blended, about 1 hour.

(I personally like a little shredded cheddar & a dollop of sour cream mixed into my chili, but serve however you prefer)

ENJOY!

Egg Drop Soup

Wow, I've been slacking on my updates this month! I need to get into gear! (I've been making Green Monster Smoothies almost daily, but they aren't the most appetizing to look at. While I enjoy the taste, and the satisfying breakfast, I haven't tried photographing it yet.)

Lately my husband & I have been craving Chinese food. We hate to order take-out too often, so we often eat the Trader Joe's meals (we love the Orange Chicken!) To supplement the main meal, we've been making egg drop soup. It's so easy to make! It reminds me of my early years of eating Chinese as a child - all I'd eat is crab rangoons & egg drop soup! (or sweet & sour chicken - with the sauce on the side - I was a picky eater!)

The soup pictured below is courtesy of my husband, who cooked for me tonight!



EGG DROP SOUP

2 1/2 cups chicken broth
1 tablespoon corn starch
1 egg
1 egg white
ginger powder
green onions

Heat 1 1/2 - 2 cups of broth to boiling on the stove. Add a dash of ginger.

Heat up the remaining broth in the microwave, and mix in the corn starch. Set aside.

Beat the egg and egg white in a bowl, with 1-2 tablespoons of water. Add the eggs to the boiling broth while stirring the broth on the stove. (After making a couple times, you'll be able to determine how fast you should stir to get the egg consistency you like). Add in the corn starch mixture.

Add green onions & serve.

ENJOY!

Italian Wedding Soup

The winter is a wonderful time to enjoy soup. My husband loves soups, and has been requesting that I attempt Italian Wedding Soup for quite some time. I picked a random recipe online, and while it was good, it was cheesier than what my hubby prefers. (And while I LOVE cheese - it did make this soup a little too rich). The soup tasted great the first time around, but I personally don't think it reheats well - most of the liquid is absorbed into the noodles. I'd recommend cutting the recipe in half if making for only 2 people. Next time, I'll probably cut the egg/parmesan mixture in half, and consider making the noodles separately, making leftovers reheat better.



ITALIAN WEDDING SOUP (adapted from We Are Never Full)

Meatballs:

1 lb package of mild seasoned sausage
1/4 cup grated parmigiano reggiano
1 egg, beaten
1/2 cup breadcrumbs (maybe more if mixture is too wet)

Add all the top ingredients together and mix. Take small spoonfuls of the mixture and roll into a small ball. Each meatball should not be more than an inch wide.

Heat up a bit of olive oil in a heavy-bottomed pan and fry the baby meatballs on each side – about 3-4 minutes. Remove from pan and drain on some paper towels.

Soup:

8 to 10 cups of chicken stock
1/2 onion, chopped
3+ cloves garlic, minced
1 head of escarole, bottom chopped off and greens cleaned (chopped into thirds)
2 eggs beaten
3/4 cup grated parmigiano reggiano
1/2 box ditalini pasta (or other small pasta)

In another pot, add a bit of olive oil and saute the onion and garlic for a few minutes until soft. Add the chicken stock and keep at a simmer. Add the escarole.

Add the pasta, stir it around and allow to cook in the stock – keep aware of the time so you don’t cause the pasta to go mushy. About two minutes before the pasta is done, add the meatballs to the pot.

Beat together the two eggs along with the parmigiano reggiano. When pasta is done, remove from the heat and slowly add the egg/parmigiano mixture to the soup while stirring.

Enjoy!