Showing posts with label stew. Show all posts
Showing posts with label stew. Show all posts

Sunday, November 6, 2022

A Stew By Any Other Name

Alabama Camp Stew

I'm almost embarrassed to share this recipebecause it's a bunch of cans dumped in a pot. Almost embarrassed. But I'm doing it because it tasted good, it was so easy to make AND Daddy-O went back two times for more.

I came across this recipe on the food blog Southern Plate years ago. Christy, the writer, is from Alabama. What made me remember the recipe was that she said if you have these cans in your grocery cart, when you check out, the cashier is likely to ask if you're making camp stew. That's why she calls it "famous."


At the beginning of the pandemic I stocked up on shelf stable foods when we weren't sure if the grocery stores would stay open. I remembered this recipe and bought all the cans, printed out the recipe and put the cans and recipe together in a box and added the box to my pantry stash. 

Thankfully those days are behind us, but I realized I liked having a food stash. Not as big as my pandemic stash, but extras of things that we use often. Our closest grocery store is 7 miles away. That's a 14 mile, 25-minute round trip drive to the store and back if I find out I'm out of sugar mid-recipe. So I keep extras on hand. 

Yesterday I was going through my stored foods and checking expiration dates (that's part of storing extras at home) and saw that the tomatoes in my camp stew box needed to be used. Tomatoes, unlike many canned foods, should not be used long past the expiration date.

After a long day of working around the house, this easy recipe was worth a try last night. And it sounded like good football watching food. So glad I finally tried it.

I imagine some of you will have a hard time finding the canned pork or beef BBQ. I found it on the bottom shelf at our Ingles store. But knowing that I have readers in California and Maryland and other far flung states, I googled "camp stew" to find other ways to make this. There are recipes for cooking fresh meat. Some bought BBQ from their local barbecue joint. And one person said that instead of canned, she subbed refrigerated BBQ, such as Lloyd's, found in the refrigerated section, near the mashed potatoes, at the store. 

And to be honest, if you're from California or Maryland, you're probably horrified by dumping all these cans together and would never make this anyway. Right?  In my google search, I did find this fun story about How Camp Stew Became A South Alabama Icon. Read it and learn.

I found a zillion versions of this stew online. Sometimes called camp stew, sometimes called Brunswick stew, depending on where you live. One of our friends has a stew cooking every now and then and sells quarts of Brunswick stew that we like. This recipe has a similar flavor. He uses chicken and pork that he has smoked. If you don't need to make gallons of stew, try this one pot recipe.

ALABAMA CAMP STEW (or Brunswick stew if you live in another state)

3 (14-oz) cans diced tomatoes

14-oz can whole kernel corn

14-oz can butter beans or lima beans

1 onion, chopped

2 (10-oz) cans Castleberry’s Pork or Beef in BBQ sauce

10 or 12-oz can chicken breast


Dump all cans, including the liquid, and chopped onion into a large saucepan. (Mine was 4-1/2 qt.) Bring to a boil, then reduce heat and simmer for 30 minutes to 1 hour, stirring occasionally, making sure the bottom doesn’t scorch. 


Made with the Castleberry's pork, the stew had a little kick. And it's a little sweet, like my friend's Brunswick stew. You can do anything you want with the recipe. Add hot sauce if you want it even hotter. Add a diced potato, leave out the corn or add more corn. Use leftover rotisserie chicken instead of canned. Use all chicken (add BBQ sauce) if you don't eat meat. Tinker with seasonings.

What to serve with the Camp Stew? We just had crackers. But this cornbread would be an excellent choice. I made these two pans last Sunday to take to church for a vegetable soup and cornbread fund raiser.

Two batches of Corny Cornbread

CORNY CORNBREAD

1/2 cup vegetable oil  (plus extra to grease the pan)
1-3/4 cups self-rising cornmeal mix  (make sure it's cornmeal mix)
1 cup cream-style corn (frozen or canned)
2 eggs
1 cup sour cream
1 cup grated cheese

Preheat oven to 375 degrees. Generously grease a cast iron skillet or a 7x11-inch baking pan. Preheat pan in the oven while you're mixing the batter.

Mix all ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated pan. Place pan in the oven and bake until golden brown, about 30 minutes.




Friday, August 28, 2020

Let's Do The Can Can


Vegetable Chili

We watched the weather news this week as the path of Hurricane Laura aimed towards the Texas/Lousiana coast. I have been thinking about those who will be impacted. One of the widespread problems likely will be power outages. When it covers a huge area, it can last for days.

Which brings me to today's recipe. It's a vegetable chili made from canned ingredients. Now I am totally in favor of fresh foods. And most of us use frozen vegetables to some extent. But canned vegetables have lowly status for many of us. But take a minute and think about it. If you are buying fresh produce, out of season, it may have been shipped thousands of miles to get to your grocery shelf. (Grapes from Chile? Peppers from Mexico? Blueberries from Canada? These foods have traveled more than I have.) So it may not be as fresh as you think. Frozen fruits and vegetables are a good choice as these items are prepped and frozen soon after picking. They will keep in your freezer for months. But our lowly canned vegetables can last for years in your pantry.


Canned foods are good for an emergency stash even if you are not a fan in general. Most canned vegetables will last beyond the date on the can. Google for specific information. The big exception is canned tomatoes. Because of their high acidity. you need to be mindful of the date and use them up accordingly. In fact, good management is good for all groceries. Unpack your groceries and put them away like the stock boy at the market. Put the new items toward the back of the shelf, pulling the older items forward. That's a good habit to acquire. 

If this truly is for your emergency stash, make sure you have a manual can opener. That electric can opener is not going to help you if the power is out. 


Are canned vegetables healthy? Canned vegetable count toward your daily servings of vegetables. They go from field to can while the vegetables are still fresh and full of nutrients. Do they have as many nutrients as you'd get from grocery store fresh vegetables? It depends. The "fresh" tomatoes may have been picked a long time before you buy and use them, losing nutrients as they travel across the country. One big concern is that canned foods are high in sodium. Look for salt free or low sodium items. READ YOUR LABELS. Some cans of beans contain nothing but beans and water and maybe salt. Others have additives to maintain color, etc. But canned vegetables/fruits still can be a better choice than those highly processed "food like substances" or bought fast food. But let's not get crazy from thinking about this. 

We are all suffering from decision fatigue right now. All I'm saying is it's not a bad idea to have a recipe or two or three that can be prepared with ingredients from your pantry shelf. This can be your backup plan if something happens to keep you from going to the store. (Like a pandemic quarantine?) And there are some tasty options. I like to keep an assortment of beans, peas, tomatoes and tomato sauce on hand. And there is almost always 100% juice packed pineapple—chunks, tidbits, and crushed—in the pantry. Canned pumpkin puree is another staple. 


I have been following one of the new WW (formerly known as Weight Watchers) plans since the quarantine started. I am not new to WW. This is yet one more time for me. It's one good option to keep track of what and how much you are eating. Makes me pay attention to what I put in my mouth. This recipe started with a WW recipe I found online. A couple of adjustments made it mine. Years ago I often did a much simpler version of this—three cans (corn, kidney beans, diced tomatoes) and a teaspoon of chili powder. This one has a little more flavor to it. And it's still as easy.


VEGETABLE CHILI

2 teaspoon olive oil
1 clove garlic, minced (I used 1 teaspoon from a jar)
1 (15-oz) can diced tomatoes (mine had green peppers, celery & onions)
1 (15-oz) can light kidney beans, drained and rinsed
1 (15-oz) can whole kernel corn, yellow or white, drained
1 (15-oz) can no-salt tomato sauce 
1/2 cup water
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (adjust to your desired level of hot)
1/4 teaspoon dried minced onion flakes
1/4 teaspoon black pepper

Heat oil in a large saucepan. Add garlic and cook, stirring frequently, about 1 minute being careful not to burn. Stir in remaining ingredients. (It's helpful to measure the spices before you start.) Bring chili to a boil and let simmer 5-10 minutes to let flavors blend. 

Can serve topped with cheese, or over brown rice or a baked potato. 


I made this to have my lunches decided for the next several days. (Did I mention decision fatigue?) This was so much better the next day. So making it ahead would be a good thing. 

Here are some other "mostly made from cans" recipes that my friends and I have made over the years. Carol's Taco Soup even adds canned chicken. And it's yummy! And Missy's Santa Fe Soup has ground beef and onion, but then it's canned vegetables. You will notice the flavor profile of all of these are similar. It's a good things these are flavors I like. This marinated vegetable salad call for celery, onion and green pepper, but it's still mostly canned vegetables. And the recipe for Spiced Fruit Compote has been in our family for so long that I've forgotten where it started. These canned fruits are spiced up and make a tasty side dish. It's good for the novice cook who needs to take a dish to add to the table.  







Wednesday, January 6, 2016

Cold Weather Food


Yep. I'm posting this recipe again. It's the perfect after-the-holiday recipe. Chock full of vegetables. Easy to make. A welcome lunch after chasing cows through the field on a cold day.  It's Daddy-O approved. I really thought that maybe by now, he might decide he didn't care for this. He is a true meat lover. But this is the third time I've made this for him. And he still talked about how good it is. 

If you think your folks won't like the squash in the chili, look at the two photos above. The top photo is just after I mixed all of the ingredients together. That squash is all bright orange—it's like a challenge to the meat lovers out there. But look at the bottom photo. After an hour or so of simmering on the stove, it just looks like regular chili. If you don't tell what's in this one, I don't think anyone will figure it out.


I will tell you that if you use fresh squash, it might not disappear so completely. You can look at my photos (and more photos) from previous winters when I've made this. It all tasted good. But using the frozen vs fresh looks different. This was the first time I found the frozen squash at the store. It was in the organic section. Maybe I've never looked in the right place before. Opening that bag was much easier than peeling and chopping, but this chili is good enough that I'll deal with the fresh squash if I have to.

Daddy-O's question this time was, "What gives it the meaty flavor?" And I'm not sure. I think it's the cocoa mixed in with the other spices. It does have a little bit of a smoky taste. This time we sprinkled a little Monterey Jack cheese on top.

BLACK BEAN BUTTERNUT SQUASH CHILI

1 medium red onion, chopped
2 (14-oz.) cans diced tomatoes (one can had green peppers & onion)
2 (15.5-oz.) cans black beans (do not drain) 
1 (10-oz) bag frozen cubed butternut squash (or 2-3 cups fresh squash, peeled & cubed)
4 garlic cloves, minced (or 2 tsp of jarred minced garlic)
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon cinnamon
1 cup water

Combine all ingredients in large pot. Bring to a boil. Lower heat, cover and simmer for 60-90 minutes, stirring occasionally. (You can also use your slow cooker  and cook on HIGH for 3-4 hours.)

Taste the chili and if it's too acidic from the tomatoes, add a pinch of sugar.  I don't always think it needs it, but this time it did.

      Optional toppings: crushed tortilla chips, shredded cheese, sour cream


DUH! I just realized that I never put the 1 cup of water into the pot. It was good anyway! Now I want to make it again with the water and the frozen squash and see if there is much difference. Maybe one day I'll manage to not get distracted mid-recipe.



Tuesday, September 30, 2014

Drizzly Day Dinner

Quick Chicken Soup

The temperatures here have been cooler and today it rained. Gray skies and soup seem to go together. Sounded like a supper plan to me.

Our cows in the pasture.

I pulled a quart of chicken stew from the freezer. Our church sells it a few times a year to raise money for missions. I love having it in the freezer, ready to thaw. This was our last quart. It will be a few weeks before they make more. Kind of hated to use that last quart yet.

Then I remembered a chicken soup recipe from years and years ago.  It came from my secretary (Judy, if you are reading this, thank you for the recipe!) and I made it a good many times back then. But like many good recipes, it was set aside as I tried new recipes and then it was almost forgotten. I put the church stew back in the freezer and decided to try this soup recipe again. 


The soup recipe was in "the book." All the recipes in it are good ones. My mother gave me a blank book one year for Christmas. The red plaid cover looked Christmasy, I guess. I started keeping my favorite recipes here, along with notes about where I found the recipe or who gave it to me. I also included menus and listed guests that I had entertained. And thanks to my very first secretary, I dated everything. Soon after I started my first job as a home economist, Vennie told me to always put a date on everything I did. She told me, "It won't seem important now, but later you'll be glad you did." That's been good advice over the years.

My red plaid book is falling apart now. But, oh what memories are in there. For many years I told my daughters that if the house caught on fire, someone needed to grab the red plaid book on the way out. I still think it would be high on my list of things to rescue.


So how did the quick chicken soup compare to the church's chicken stew? It was almost as good. (Okay, Mommy--this is close to the church recipe. Now you can have chicken stew way out where you live! But you'll need to double the recipe for your household.) I'm glad I remembered this recipe. The original has been tweaked a little to suit me now—less salt, less butter.

QUICK CHICKEN SOUP (or STEW, if you wish)

2-1/2 cups Swanson's low-sodium chicken broth
3 medium potatoes, peeled & diced
3 medium onions, peeled & diced
2 (4.5-oz) cans Swanson's chicken, drained 
1 (8-oz) can whole kernel corn  (I used 1/2 or so of cup frozen corn)
2-3 tablespoons butter
milk
salt & pepper to taste

Put broth, potatoes, and onions in a pan and cook 20 minutes, or until vegetables are done. Mash with potato masher. Add chicken, corn and butter and cook uncovered, until thickened. (I cooked it about 15 minutes more, stirring occasionally.) Add salt, pepper and milk until desired consistency is reached. (We like ours thick, like stew.) Heat to boiling and remove from heat immediately.

If you refrigerate and reheat later (like I did last night), be careful not to scorch it as you reheat. Keep a watch on it and stir. 

Recipe Notes:

Yes, it is "quick" compared to starting the soup with raw chicken. It really is quick to put together and then it can pretty much simmer unattended while you do other things in the kitchen. I still wouldn't wander far away.

The original recipe called for 1 can Campbell's condensed chicken broth, plus 1 can of water. It also used 1/2 stick butter. I just couldn't do it.

If the thought of canned chicken bothers you, you could use a cup of cooked, diced chicken. I usually have some in my freezer, so it would still qualify as a quick recipe. But you might be surprised that the canned chicken is good in this recipe. It's awfully easy to take a couple of cans off the shelf and just add it to the soup.

When you add the milk, do it a little at a time. You can't "un-add" the milk. We like ours thick, more like a stew. But add more milk if you want it soup-like.

We like ours with saltine crackers and sweet pickles on the side. 






Tuesday, July 8, 2014

Family Fun On The Fourth


My "week of the 4th" started with a few days at the beach with Little Sister and her family. She was so little the last time she went, she didn't remember seeing the ocean. So she was tremendously excited this trip. Baby Girl and I spent most of our time on the porch, rocking as we listened to the ocean.


But for our family, the main event for the 4th of July is time at the lake.


Little Sister had her first lessons in boating.


Then on the actual day—July 4th—we had 20 family members join us for lunch.


The food is always good but the company is even better.
This year we had 5 children under four which was loads of fun.


Remember this blueberry pie
The recipe was good enough for a repeat.


There was paddle ball, and juggling, and hammock swinging 
and dazzling fireworks on our own pier later on.


And there was time for paddling, too.
Sometimes a slow boat is better than the motor boat.


Little Sister did her paddling on dry land 
and had just as much fun as anyone.
They made lots stops on their "trip" to explore the yard 
and gather leaves and stones in buckets.
Little Sister is blessed with loads of imagination.



But Jessica gets the "best aunt" award for finally taking little one 
out on her first real kayak ride.


After lots of BBQ and hot dogs, it was time for a menu change. We've had this recipe stuck on the wall at the lake since 2007 (according to the date on the computer print out.) I knew I was saving it for a reason. This one pot dinner is one of the easiest meals to cook as well as one of the most delicious. It was the perfect meal for our last night at the lake. We've eaten this South Carolina dish many times, but it was the first time we cooked it ourselves.

LOW COUNTRY BOIL (also known as Frogmore Stew)

4 quarts cold water
1/4 cup Old Bay seasoning
1 tablespoon Kosher salt, plus more to taste
4 celery stalks, cut into 1-inch pieces
1 yellow onion, diced
1 head of garlic, cut in half crosswise
2-1/2 pounds small red potatoes
4 ears of corn, shucked, each cut into 4 pieces
2 pounds smoked sausage, cut into 1-1/2 inch slices
2 pounds medium shrimp, deveined, in the shell

In a large stockpot, combine water, Old Bay seasoning, the 1 tbsp of salt, celery, onion, garlic and potatoes and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender when pierced, about 10-20 minutes.

Add corn and sausage to the pot and simmer until corn is tender, about 4 to 5 minutes. Add shrimp and simmer until opaque, about 3 to 4 minutes. Taste broth and adjust seasonings with salt.

Strain and serve immediately. (Daddy-O cooked this in a pot with a basket that lifted out. Made the serving easy.)


It is traditionally served by pouring the food out on newspapers spread on a picnic table outside, but we opted for paper plates and LOTS of napkins on our porch. There are as many variations for this as there are cooks. You can search for the recipe by both names and check out some recipes from other folks.




Tuesday, February 19, 2013

Simply Stew


When I left for the beach last week, I made sure there was food here for Daddy-O. Things that he liked and things that didn't require much prep on his part. He can cook but he has other things to do. Farm duties come first. 

I put this stew—a favorite around here—in the crockpot the morning I left and it was ready for his dinner that night. And there were leftovers for later. He may have missed me but he didn't have to miss my cooking.

SLOW COOKER BEEF STEW

2 tablespoons all-purpose flour
1/1/2 to 2 lbs. stew beef
2 tablespoons cooking oil (maybe a little more, if needed)
2 medium potatoes, peeled and cut into chunks
2 or 3 carrots, peeled and cut into chunks
1 onion, peeled and cut into wedges
2 teaspoons instant beef bouillon granules
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/4 teaspoon black pepper
1 whole bay leaf
2-1/2 cups V-8 juice

Place flour in a plastic bag. Add half of meat cubes and shake to lightly coat the meat. Repeat with other half. Heat oil in a large skillet. Brown half the cubes in medium-hot oil, turning to brown on all sides. Repeat with other half of meat.

In a 3-1/2 to 4 qt. Crockpot, layer potatoes, carrots and onion. Add meat over vegetables. Sprinkle bouillon, Worcestershire, oregano, marjoram and pepper over the meat. Add bay leaf. Pour juice over all.

Cook on LOW for 10-12 hours, or on HIGH for 5-6 hours, or until meat and vegetables are tender. Discard bay leaf before serving.




Thursday, January 31, 2013

Crazy Weather


What a weather roller coaster we've been on! Phone calls from west of here kept us updated on the mid-week weather in Mommy's part of the country. Warm temps, bad storms and snow—all within 24 hours. Yesterday a powerful tornado hit the ground 60 miles north of Jessica. Our temperature yesterday was 70 degrees. 70 degrees. In January. And today I'm going to need my warm jacket and a scarf. Crazy.

For the first time in ages I planned my menus for the whole week. Found a free menu planner page online that I liked and printed it out. On Sunday afternoon I jotted down a plan. It has made the grocery shopping and the cooking easier this week. Last night's recipe was chosen because I could make it earlier in the day and it would be ready when I walked in from handbell practice about 7:30. But because of the stormy weather yesterday, most Wednesday church activities in the entire upstate were cancelled. So from mid-afternoon on, I was free. Supper was already done and I had no where to go. Finished reading a book last night, thanks to unexpected time at home.


Here is the recipe for the stew I made yesterday. Just a good basic recipe that was easy to make. It made  enough for supper with extra for the freezer (2 quarts). From only three chicken breasts.


CHICKEN AND VEGETABLE STEW

1 (32 oz.) box fat-free chicken broth
3 or 4 skinned, bone-in chicken breasts (about 2-1/4 lb)
1 medium onion, chopped
2 ribs celery, chopped
1 (14-oz) package frozen white corn
1 (16-oz) package frozen baby lima beans
1 (14.5-oz) can crushed tomatoes (I used half a 28-oz can and froze the other half)
1/3 cup ketchup
1/4 cup chopped country ham
1 tablespoon sugar
3 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1/2 to 1 teaspoon hot sauce
1 teaspoon dried marjoram

Bring broth to a boil in a Dutch oven. Add chicken, onion and celery and return to boil. Reduce heat and simmer for 30-40 minutes, or until chicken is tender. Remove chicken from Dutch oven and let cool slightly.

Take chicken off the bones; discard the bones and shred the chicken.

Add the shredded chicken and remaining ingredients to the broth. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 30-40 minutes or until beans are tender.


My only quibble with this recipe was the "1/4 cup of country ham." I had to buy a package just to use that small amount. I'm not sure it was enough to taste. I know they only used a little to keep this recipe healthy, but I think another time I would either use more (since I had a whole package of ham) or just leave it out. Daddy-O will probably get ham biscuits soon since there is a lot of ham left. He'll like that.



Friday, January 11, 2013

January


Everyone's schedule gets a little crazy around the holidays. But this year my own life got totally out of whack. Out of balance. Out of time to get it all done. It was a collision of several things, with the biggest being a bout with pneumonia that ran nearly up to Christmas. The best I could do was just let things go. I kept thinking of the residents of Whoville and the words we've all heard for years, "It came without ribbons. It came without tags. It came without packages, boxes or bags." Poor son-in-law didn't even get an actual gift. After six weeks of back-and-forth dealings with a store that promised they could get the one item he wanted, I got the final phone call on Christmas Eve saying, "Sorry, it didn't come. We really tried." (So I fried him chicken one night after Christmas before they headed back home.)


But Christmas came. The real Christmas. We enjoyed family time. And then extra time with Jessica and Baby Sister after Christmas while the rest of the family had some vacation away. By last week everyone was back where they belong. All the stuff that Mommy and Daddy couldn't fit into their car has been packed and shipped to them. We're about back to normal.

I have told friends that the month of January is devoted to giving myself a break—time to rest, relax, and recover. That, and cleaning. The deep down kind that means many bags of trash hauled off and boxes carried to the thrift store. The things I wish I could have managed before everyone came home. There is still more to do, but my house finally feels like it can breath again. Slowly I'm coming back. And I'm thinking that a "smaller" Christmas might be the new normal. It was kind of nice.

So what has happened in the kitchen? Not much. I've been thankful to have some things in the freezer. That's why you put them there in the first place. Easy meals when cooking doesn't fit the plan. Tonight it was Pumpkin Black Bean Chicken Chili. Just the right choice for a chilly damp night.


PUMPKIN BLACK BEAN CHICKEN CHILI

1 onion, chopped
1 red or yellow bell pepper, chopped
3-4 cloves garlic
4 cups chicken broth
1 (15-oz) can pumpkin
2 (15-oz) cans black beans, rinsed & drained
1 (15-oz) can diced tomatoes, with juice
2 teaspoons parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons oregano
1-1/2 teaspoons cumin
2-3 cups cooked, chopped chicken

Put everything in the slow cooker. (I used a 5-1/2 qt. Crockpot.)  Cook on LOW for 5-7 hours. Serve, and then cool and freeze the remainder. Remember to label and date the containers.


Tonight we topped it with a dollop of sour cream. Just as good as the first time. Be smart and plan a few meals that let you stock at least a few things in the freezer. You never know when you're going to need it. 

Tuesday, November 27, 2012

He Liked It


After a weekend of eating rich foods and eating more food than usual, I thought I'd do something extra healthy last night. This recipe caught my eye when I read that the blog author's teenaged daughter said it was "marvelous." I don't know any teens who use that word, much less use it when referring to a vegetarian chili. Besides the word "marvelous," it also looked like it was very easy to make.

I knew the big test here would be if Daddy-O would eat it. He'a a meat eater. A real meat and potato kind of guy. We live on a farm that raises beef cattle. Black Angus to be exact. He looked at it as it was cooking and asked, "Why can't we have just plain meat and vegetables sometime?"

After we ate dinner, Daddy-O casually commented, "I like that better than the chili you usually make." 
I asked, "Better than the one I've made for years?" 
"Yep." 
"Better than the one that won first prize last year?" 
"Yep." 
"You like it better than the one with meat in it???" 
"This one didn't have meat in it?" 

I was afraid to ask him one more question. I kept waiting for him to say "just kidding" but so far he hasn't. It was very good and it was about the easiest thing to make ever. So give it a try.

I'm going to give you the recipe just as I found it and then tell you how I did it. Didn't change the ingredients--just the cooking method.

SLOW COOKER BLACK BEAN BUTTERNUT SQUASH CHILI

1 medium red onion, chopped
2 14-oz. cans diced tomatoes (one can had green peppers & onion)
2 15.5-oz. cans black beans (do not drain)
1 10-oz. package frozen butternut squash
4 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon cinnamon
1 cup water

Combine all ingredients in slow cooker. (There is no need to thaw squash first.)
Cook on HIGH for 3-4 hours. Serve.
      Optional toppings: crushed tortilla chips, shredded cheese, sour cream

I did not find frozen squash, but I did get a bag of peeled and cubed fresh butternut squash. And I did not have hours to use a slow cooker. So I cooked it on the stovetop for about an hour or so. Instead of the frozen squash, I added about 4 cups of cubed squash. That was 16 ounces instead of the 10 ounces called for in the recipe. I only did that because I didn't read the recipe carefully. (More squash is healthier, right? But next time I'll use about 2+ cups of squash.) I also used a can of diced tomatoes with green pepper and onion because that's what I had on hand.

The cocoa and cinnamon combined with the traditional chili spices give this such a rich flavor. Don't be afraid of this recipe!

Friday, October 12, 2012

The Great Pumpkin


My pumpkin obsession goes way back. When I was about eight or ten years old, I remember a night one fall when my Aunt Bibby rang our doorbell. When we opened the door, she was standing there with a freshly baked pumpkin pie and she handed it to me. She said she had made the pumpkin pie for me because she knew it was my favorite.

I carried the pie back to the kitchen. While the grown-ups visited for a while, I ate the pie. Yep. The whole pie. When Aunt Bibby left, Mother and Daddy came back to the kitchen for dessert, but I had eaten it. They were not happy parents. I remember saying, "But she SAID she brought it to me!" I thought she meant it literally.

I still love pumpkin. Today I tried another pumpkin recipe. Daddy-O said, "This is a keeper!" I'll admit he was not a fan of the pumpkin soup. I liked it. There is one more pumpkin soup recipe I was to try, so maybe there's hope for him.

But I'm happy that he did like the chili I made for supper. He said he couldn't taste the pumpkin. (I didn't tell him it was in there until after he ate.) But it is such a healthy addition. Cheese toast made with sandwich thins were just right to serve along side the chili. 


 PUMPKIN BLACK BEAN CHICKEN CHILI

1 onion, chopped
1 red or yellow bell pepper, chopped
3-4 cloves garlic
4 cups chicken broth
1 (15-oz) can pumpkin
2 (15-oz) cans black beans, rinsed & drained
1 (15-oz) can diced tomatoes, with juice
2 teaspoons parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons oregano
1-1/2 teaspoons cumin
2-3 cups cooked, chopped chicken

Put everything in the slow cooker. (I used a 5-1/2 qt. Crockpot.)  Cook on LOW for 5-7 hours.
--Recipe from Eat At Home.

I had cooked chicken in the freezer so the chili was super easy. Now I have two quarts of chili ready to put in the freezer for supper on crazy nights. We have those every now and then. Don't you?


One reason I wanted to get cooking out of the way early was so that I could spend extra time this afternoon knitting. I am famous for gifting things out of season--like the knitted hood I gave at Easter. My intentions are good but my timing is off. I just knit and finish when I finish. Jessica finally got to wear the shawl I made for her in May. At least there is no expiration date on handknits!

I am three-fourths of the way through a new shawl. It would be remarkable to get to wear it soon after it's done. I will see how much more knitting time I can squeeze in the next few days. If I would just finish this blog and pick up the needles.....







Monday, January 30, 2012

Prize Winner!


Well, this was unexpected. I volunteered to make chili for a chili cook-off at church just to make sure there would be enough to feed everyone. It was a fund raiser for our youth group. Made the same recipe I've used for the last 30 years. I figured I'd bring home whatever was left and get a photo then. But yesterday instead of bringing home leftovers, I brought home the First Place medal!

We've always said this recipe is the best. It's not an original recipe. It came from the Presto pressure cooker people. You can see the original recipe from a 1977 ad here. I found it in the recipe book that came with the pressure cooker--but I have never actually made the chili in a pressure cooker. 

Since this is not some secret family recipe, I'm happy to share it with you. Hope you like it as much as the folks at church.

D*#% Good Chili

2 lbs. extra lean ground beef
1 large onion, chopped
1 large green pepper, chopped
1 8-oz. can tomato sauce
1 8-oz. can water
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon oregano
1 teaspoon ground cumin
2 cloves garlic, finely chopped (I used the refrigerated jarred kind)
1 teaspoon salt
1 16-oz. can light red kidney beans, drained & rinsed

**1 15-oz. can diced tomatoes

Brown meat, onion and green pepper in large skillet. Put into large Dutch oven or stockpot. Add remaining ingredients. Simmer for 2-3 hours.

**I add a single 15-oz. can of diced tomatoes to the recipe whether I'm making a single, double or triple batch. The original recipe didn't call for this but I thought it needed to look "redder." Other than that, I never stray from the original recipe.

I always make a double or triple batch of this. It freezes well. Yesterday I did a double recipe and it just filled a 5-qt. Crockpot. I did not cook it in the crockpot but used the crockpot to keep the chili warm for serving at lunch.

I find this recipe easier to make when I measure all the spices into a small cup before I get started.



Just for the record...this is blog post #200. Who would have thought it? 



Tuesday, January 24, 2012

Way Back Then

When I was growing up, this was one of my favorite suppers. I always thought we were having something special when Mother cooked this. I loved it. Still do. After I was grown, she told me it was her "busy day" supper. When she was busy with housework, laundry and two little girls, she could throw everything into one pot and just let it cook itself. Think that far back and laundry involved a wringer washing machine and a clothes line. No permanent press clothes either, so ironing came next. And we think we work hard.


She called it Brunswick stew. I think most other recipes are made with chicken. Or squirrel. (You can look it up on Wikipedia. It really says 'squirrel.') And maybe have lima beans in it. But THIS was Brunswick stew in our house. 


So for your busiest day or the day you can't think of anything to cook, give this a try. You don't even have to brown the ground beef for this recipe. (Which means you cannot do it in a Crockpot.) Every time I make it, it reminds me of my mother's good cooking and my childhood. Good memories.


Brunswick Stew

1 lb. lean ground beef
1 15-oz. can whole tomatoes, broken up (use your hand and squish it up)
2 medium potatoes, peeled and diced
1 medium onion, peeled and diced
1 8-oz. can whole kernel corn
salt & pepper to taste

Put all ingredients into a pot and mix. Cook medium heat until it starts to simmer. Turn to low, cover and continue to simmer for about 60-90 minutes. Stir occasionally. Serve over rice. 

We usually had Texas Pete on the table for Daddy to add a little zip to his serving. Kids got ketchup.

Today at the grocery store there were no whole tomatoes except in huge cans, so I used a can of diced tomatoes. I have discovered that diced tomatoes don't have as much juice as a can of whole tomatoes so I added a 6-oz. can of tomato juice to the mix. Adjust as you need to. There is nothing in this recipe that is very precise.


In the interest of full disclosure, my sister does not have such fond memories of this recipe. She didn't like it. I did. You can decide for yourself.

Tuesday, November 1, 2011

Boo!

We went to Baby Sister's house last night to take part in the Halloween fun. I even went with them to a neighborhood party with lots of wizards, zombies and space travelers. Baby Pumpkin (aka Baby Sister) loved watching all the big kids running around. She took it all in. Then Baby Pumpkin went next door for her very first "trick or treat" (her only house to visit this year.) After that we went home to hand out candy. And Mommy surprised us by having this chili ready for our supper.
This recipe is one Mommy found on a blog she enjoys reading. So glad she tried it. (As usual, it's been tweaked a bit to suit us.) It was perfect for a cold night and the pumpkin in it made a good seasonal choice. Pumpkin??? Did I really say pumpkin? Yes. Yes, I did. 

Don't freak out at the pumpkin in the recipe. Most people's first pumpkin thought is pumpkin pie with all the good sweet spices. But pumpkin by itself is not sweet or spicy. Here you won't really taste it, but it helps thicken the chili, adds some extra nutrients, and gives it a nice color. You'll just have to trust us. It works perfectly. If you've ever had White Chicken Chili and liked it, this is better. The ingredient list looks long, but it's basically just a "throw it all in the pot" kind of recipe. One that is so, so good!


Turkey, White Bean & Pumpkin Chili

PAM cooking spray
2 lb. ground turkey breast
1 teaspoon olive oil
1 small onion, chopped
1-1/2 teaspoons minced garlic (from a jar)
2 teaspoons cumin
1/2 teaspoon salt
1 teaspoon chili powder (more or less, to taste)
1 teaspoon oregano
2 bay leaves
1 (15-oz) can pumpkin puree (not the pie filling kind)
2 (15-oz) can great northern beans, rinsed & drained
1 (4-1/2 oz) can chopped green chiles
2 cups chicken broth
Optional toppings: sour cream, shredded cheddar cheese, minced cilantro, etc.

Heat large skillet over high heat and spray with PAM. Add turkey and cook, breaking it apart, until done, about 5 minutes. Add to Crockpot. Add oil to skillet, then onions and garlic. Saute about 3-4 minutes. Add cumin and saute another minute. Add to Crockpot.

Add beans, pumpkin puree, green chiles, chili powder, oregano, salt and bay leaves. Stir to mix. Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours.  Remove bay leaves before serving.
If you want to skip the Crockpot, make it in a large pot on the stovetop. Bring to a boil, then reduce heat to low. Cover and cook for about an hour or so, stirring occasionally


If there hadn't been so much going on last night, Mommy said she would have made cornbread to go with this. That must mean there's going to be a next time!