Beef and Heart Chili {Instant Pot, Slow Cooker, or Stovetop}

Stay with me here.  Yes, this chili has heart.  I've used both beef heart and chicken hearts for this recipe with great success!

There are some compelling reasons to get more organ meat in your diet.  First, organ meats are nutritional powerhouses.   Organ meats are especially rich in B vitamins, the fat soluble vitamins A,D,E, and K, elastin, collagen, phosphorus, selenium, zinc, and the heart contains CoQ10, an antioxidant that has been shown to boost energy levels and immune function and benefit heart function.

The second reason I like to eat organ meats is because I feel it's a great thing to use the entire animal -  head to tail - none of that great nutrition goes to waste.  The taste can take a little getting used to, but a great place to start is heart meat.  It has a very similar texture and taste to meat you are used to eating, which means you can replace some of the beef in your recipes and will hardly be able to tell the difference.

Third, organ meat is often cheaper than other cuts of meat, so you can save money and get all that nutritional goodness!

I recommend getting your organ meat (and other meat) from trusted sources.  Animals raised conventionally in CAFO's are likely to have higher levels of toxins, hormones, and antibiotics, and lesser nutrition profiles than animals raised organically.  Grass fed beef is shown to have higher Omega-3 levels than conventionally raised beef, for example.  I source the hearts that I use from the farmers who raise the pastured chickens and grass-fed organic cows that I buy for my family to eat.  They are always happy to sell them to me!  {Click the Resources Tab for healthy food sources that I recommend.}

I'm still trying to get more organ meats in my diet and that means trying new recipes and ways of eating them.  So you might see a few "offal" recipes in the future here at Grow Cook Learn.

Do you have any favorite recipes or ways of using organ meats?  If so, leave a comment and tell us!


Beef and Heart Chili
adapted from Everyday Maven
Serves 6-8

1 Tablespoon "safe for high heat" oil (I use avocado oil, coconut oil, ghee, or bacon fat)
1 large yellow onion, finely chopped
2 stalks celery, finely chopped
1-2 jalapeno peppers or other chili peppers, to taste, seeded and finely chopped
4 cloves garlic
1 pound grass fed ground beef
1/2 to 1 pound beef or chicken hearts, cut into 1/4" pieces (or substitute more ground beef)
2 Tablespoons chili powder
2 teaspoons ground cumin
1 Tablespoon dried oregano
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
1 large dried bay leaf
2 Tablespoons tomato paste
1 1/2 -2 quarts canned tomatoes, whole or crushed
2-3 green bell peppers, or assorted bell peppers (add more hot peppers if you like spice)
2 cups cooked beans, optional (I like black beans or pinto beans here)
avocado slices, cilantro, and/or shredded cheese for topping, optional

Heat oil in a stock pot or directly in the Instant Pot using normal saute setting.  Add the onion, celery, jalapeño, and garlic and saute until softened but not browned.  Add the ground beef, heart, and spices (through bay leaf) and cook until meat is no longer pink.  If slow cooking, transfer this mixture to the slow cooker.  Add tomato paste, tomatoes, bell peppers, and beans, if using.

Instant pot - pressure cook on high 35 minutes, wait 10 minutes, then manually release pressure.
Slow Cooker - cook on low 8-10 hours.
Stovetop - simmer, covered for 2-3 hours.

Taste and adjust seasonings and serve with toppings, if desired.

References (not primary sources):
https://www.livestrong.com/article/336563-is-beef-heart-healthy/
https://www.thepaleomom.com/why-everyone-should-be-eating-organ/

Turkey and Wild Rice Soup

Happy Thanksgiving Friends!  I always look forward to the leftover turkey just so I can make this soup.  It is one of my favorites and very easy to make.  It's a real comfort food and perfect for the weekend after Thanksgiving when you may be out shopping all day or just lounging around (like me!).

Turkey and Wild Rice Soup
adapted from mountainmamacooks.com
Serves 6

3 T butter or ghee (for dairy free)
1/2 cup chopped onion
1/2 cup chopped carrot
3/4 cup chopped celery
8 oz mushrooms, diced
2 cloves garlic, minced
2 T all-purpose or gluten-free flour (I used white rice flour)
4-5 cups turkey or chicken stock
1 T soy sauce or coconut aminos (for soy/gluten free)
1 bay leaf
1/2 cup wild rice
2 1/2 cups cooked turkey (or chicken), chopped
1/4 cup cream or half and half (omit for dairy-free)
1 T chopped fresh thyme, or 1 tsp dried
1/2 tsp salt
1/2 tsp pepper

1.  In a large pot, melt the butter and oil over medium heat.  Add the onion, carrot, and celery and cook until the vegetable are soft, about 10 minutes.
2.  Add the mushrooms and garlic and cook 5 minutes more.
3.  Add the flour and cook while stirring about 3-4 minutes.
4.  Stir in the stock, soy sauce, and bay leaf. and simmer for 30 minutes.
5.  Add the wild rice and simmer for 35 minutes.
6.  Add turkey, cream, thyme, salt and pepper and simmer another 20 minutes.  Add more stock or water to thin as needed.

Creamy Mushroom Soup

Mushrooms are touted for their many health benefits, and they are easily made into this delicious soup.

Creamy Mushroom Soup
adapted from The Nourished Kitchen
Serves 6

1 tablespoon unsalted butter
1 shallot, thinly sliced
1 tablespoon chopped fresh thyme leaves
1 pound mixed mushrooms (porcini, shiitake, chanterelle, cremini etc), thinly sliced
1 clove garlic, minced, optional
2 teaspoons finely ground unrefined sea salt
1/4 teaspoon ground white or black pepper
3 cups chicken bone broth
2 tablespoons sherry
1 cup heavy cream, or less, to taste
pinch ground cayenne pepper, to taste

Melt the butter, add the shallots and thyme, and sauté until fragrant, about 3 minutes.  Add the mushrooms and garlic and sprinkle with salt and pepper.  Saute until mushrooms are tender and any extra liquid has evaporated, about 10 minutes.  Stir in the broth and simmer, uncovered, for 20 minutes. Remove from heat and puree the soup with an immersion blender or in a stand blender until smooth.  Stir in the sherry and heavy cream and taste for seasoning, adding cayenne pepper, if desired.  Garnish with chopped fresh thyme, fresh sprouts, or a drizzle of pesto.

Ramp and Watercress Soup

I found myself with ramps and watercress in my fridge thanks to my Penn's Corner Spring Fever CSA membership.  Not sure what to do with them, I consulted the world wide web.  Cooking with unfamiliar ingredients is a snap with so much information at my fingertips.  I found out that watercress is a healthy cruciferous vegetable (like kale and broccoli) and that ramps are a foraged delicacy only growing for a short time in the Spring.  I only had to pick up some leeks and I was in business. Perfect for a cool Spring day, this soup was delicious and just what my body was craving - a healthy warm creamy soup with flavors that meld perfectly.  I enjoyed it with a dollop of plain yogurt mixed in and that made the soup even better.  

Ramp and Watercress Soup

Adapted from Sweet Paul

Serves 3-4

2 tablespoons butter

3 leeks, thinly sliced

1 cup ramps, thinly sliced

1 cup water

1 cup chicken stock

1 cup milk

1 large potato, peeled and cut into cubes

1 bunch watercress, washed good

1 tablespoon grated parmesan

salt

pepper

pinch cayenne pepper or to taste, optional

plain yogurt for garnish

• Melt the butter in a large saucepan.  Add leeks and ramps and sauté until tender, about 8 minutes.  Add water, stock, milk and potato.
• Bring to a boil and let the soup simmer on medium heat for about 10 minutes.
• Add watercress and parmesan, cook 3 more minutes.
• Transfer to a blender and puree into a smooth soup.
• Season to taste with salt and pepper.
• Top each bowl of soup with a dollop of plain yogurt and swirl it in with a knife for garnish.

Roasted Tomato Soup

I grew some tomatoes in my garden this year, and while I got enough to freeze, I still wanted to make marinara sauce and this tomato soup.  So I ordered a half peck (big box) of organic paste tomatoes from Kretschmann Farm, one of the CSA's I belong to.  Look at these beautiful tomatoes!

This tomato soup is quite easy to make - quarter enough tomatoes to fill a pan, throw on some shallots or onions, garlic cloves, chopped fresh herbs, spices and olive oil and roast in the oven.  When the shallots are golden and the tomatoes are soft, place everything into a blender, add stock and blend into soup.  A dollop of heavy cream is a nice addition, as would be a drizzling of basil pesto.  Freeze leftovers and enjoy it all winter long.

Roasted Tomato Soup
adapted from Honey and Jam

2 pounds fresh tomatoes, any variety, cut into wedges

4 shallots, peeled and quartered 

3 cloves garlic, smashed with the side of a knife

extra virgin olive oil

1/4 cup chopped fresh herbs; I used thyme, oregano,  and basil

salt and freshly ground pepper

1/4 tsp crushed red pepper flakes, or to taste

2 cups chicken or vegetable stock

1/4 cup heavy cream

basil pesto for garnish, optional

Preheat the oven to 400 degrees F.   Arrange tomatoes, shallots and garlic on a rimmed cookie sheet or other large pan.  Drizzle with enough olive oil to coat the tomatoes and sprinkle with salt, pepper, crushed red pepper and herbs, gently toss. Roast for 30- 45 minutes, or until tomatoes are soft and shallots have browned and caramelized.

Remove the pan from the oven and allow to cool slightly. Pour all of the pan's contents into a food processor and blend until smooth. Slowly add in stock while blending. 

Pour contents into a large stock pot, add heavy cream and adjust seasonings and simmer for 15 to 20 minutes.

Creamy Tomato Soup for a Crowd

Creamy Tomato Soup for a Crowd

6 tablespoons olive oil

8 large carrots, peeled and diced

2 large onion, diced

1 clove garlic, minced

1 heaping tablespoon dried basil, crushed

1 ½ teaspoons dried oregano, crushed

6 28-ounce cans whole peeled Roma tomatoes

2 quarts chicken broth

2 cups heavy cream

¼ teaspoon cayenne pepper

1 tablespoon coarse salt or sea salt

2 teaspoons black pepper

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and lightly salt and pepper the vegetables. Cook until vegetables are softened, about 10 minutes, then add garlic, basil, and oregano and cook about a minute more.

Add tomatoes, broth, cayenne, salt, and pepper and bring to a boil, then reduce heat, cover, and simmer 45 minutes.

After allowing soup to cool somewhat, purée in batches in a blender or food processor until smooth.  Please blend carefully - Do not fill the blender more that half full and make sure that the steam has a way of escaping.

Stir in cream and heat over low heat until the soup is just heated through. Adjust seasonings if necessary.

North African Butternut Squash Soup

I have found that my tastebuds are getting more adventurous as I get older.  I have my basic butternut squash soup recipe which is delicious but sometimes it's fun to switch things up a little.  I'm so glad I tried this recipe.  It is a treat to the eyes as well as the tastebuds - colorful and delicious and provides lots of healthy vegetables (some kale or lentils might be good additions too).

A note about the ingredients:  The small cinnamon stick gives it just a hint of cinnamon flavor without overpowering.  The harissa is a chili paste that can be found in middle eastern markets and gives a nice depth of flavor.  This soup also has ground turmeric.  Hopefully you've heard about the health benefits of turmeric.  It's a superfood spice that's getting a lot of press lately.  It can reduce inflammation and has many other health-protecting properties.

Feeling adventurous in the kitchen?  Give this soup a try - your body will thank you!

North African Butternut Squash Soup
from The New Mediterranean Diet Cookbook by Nancy Harmon Jenkins
Makes 6 servings

2 Tablespoons extra-virgin olive oil
1 medium carrot, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 sweet red pepper, chopped
1/2 to 1 tsp harissa, or 1/2 tsp crushed red pepper flakes
6 cups cubed butternut squash or pumpkin (about 1 1/2 pounds)
1 14.5 ounce can plum tomatoes, chopped with their juice
2 bay leaves
1 short piece of cinnamon stick
1/2 teaspoon ground turmeric
sea salt and freshly ground black pepper, to taste
2 cups water or chicken stock
1 or 2 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh cilantro, optional

Combine the olive oil, carrots, celery, and garlic in a heavy-duty stock pot set over medium-low heat.  Cook, stirring occasionally, until the vegetables are soft but not brown, about 10 minutes.  Add the chopped pepper,  the harissa or crushed red pepper, and the butternut squash and cook for about 5 minutes.  Add the chopped tomatoes, bay leaves, cinnamon, turmeric, salt and pepper to taste, and 2 cups of water or chicken stock.  Bring to a simmer and cover the pan.  Let simmer about 20-30 minutes or until the squash is very soft.  If desired, blend the soup with a blender or a stick blender (I left mine chunky).  Add lemon and cilantro and adjust seasoning if needed.

Best Eggplant and Lentil Stew

This past summer, I grew eggplant successfully for the first time.  Maybe it was the new raised beds we made with fresh dirt and compost that did the trick.

  

Or maybe it was the ample rain we got throughout the season. (We barely had to water the plants all summer!)

In years past, my eggplant just didn't produce, but in the summer of 2013 we had the nicest crop of tomatoes, peppers, and eggplant that I've ever seen.  I didn't do anything differently, and I don't ever use fertilizers or pesticides.  I'm always amazed at how many tomatoes can grow on just one plant without any fussing at all.  Tying up the tomatoes was the only thing I made sure to do.

 Since I'd never been able to grow eggplant in any quantity before, I was at a loss of what to do with them.

Then I found a recipe for Turkish Lentil and Eggplant Stew at Simply Recipes.  The recipe is similar to another favorite of mine - Lively Yourself Up Lentil Soup.   I made a few changes to Elise's recipe and the result is a new favorite meatless lentil soup!  I recommend doubling the recipe and freezing to enjoy the goodness all winter long.

Eggplant and Lentil Stew
Serves 4-6

1 1/2 pounds eggplant, cut into cubes (Can substitute butternut squash or sweet potato)
1/2 cup brown or green lentils
1/4 cup extra virgin olive oil, plus more for roasting eggplant
1 medium onion, diced
2 large cloves garlic, minced
1 tablespoon tomato paste
1 quart whole tomatoes, undrained (or 4 large fresh tomatoes, seeded, peeled and chopped)
1 jalapeño pepper, some or all of the seeds removed for desired heat, minced
2 sprigs fresh oregano, or 1/2 tsp dried
pinch of crushed red pepper flakes, or to taste
1 tsp salt
1/2 tsp pepper
1 Tablespoon pomegranate molasses, optional
2 tablespoons parsley, chopped
Two big handfuls of hearty greens such as kale or swiss chard, stems removed and leaves chopped (optional)
2 tablespoons fresh cilantro for garnish, chopped (optional)

1.  Preheat the oven to 400 degrees F.  Place the eggplant cubes in a colander and sprinkle with salt.  Let sit in the sink for 1/2 hour while the oven is preheating.  Spread the eggplant out onto a baking sheet and drizzle with ample amount of olive oil.  Bake until eggplant is soft and beginning to caramelize.

2.  Check that the lentils do not contain any small rocks or dirt.  Place the lentils in a saucepan add enough water so that the lentils are covered by an inch of water.  Bring the lentils to a boil, then reduce heat and simmer until just tender, about 15-20 minutes. Drain.

3.  Heat 1/4 cup olive oil in a pot over medium heat.  Add the onions and jalapeño and cook until soft.  Add the garlic and cook for one minute.  Add the tomato paste and cook until heated through.  Add the tomatoes, cooked lentils, oregano, crushed red pepper, salt and pepper, pomegranate molasses, and parsley and simmer for 30 minutes.  Add water or chicken stock to obtain the desired thickness of the stew.   Add eggplant and greens, if using, and continue to cook until greens are wilted and tender, about 10 minutes.  Adjust seasonings to taste.  Remove from heat, pull out oregano stems and stir in the fresh cilantro, or garnish each bowl with cilantro and a drizzle of olive oil to taste. (I add extra cilantro to my bowl!)

Lentil and Kale Soup with Butternut Squash

It's a dreary and cold day in late January and maybe you have just spent the last couple of days unintentionally loading up on sugary carbs and now you're feeling sluggish and generally crappy.  What do you do now?  {Let's just replace all those "you"s to "I"s and we'll get down to the real truth.}

Make some of this lentil soup!  It's meatless - vegan actually - unless you decide top with a poached egg which is also quite good.  It's colorful and delicious and every bite gets you back to feeling good again, even though it's still late January and still cold and dreary.

A few important items about this soup:

1.   Try to find French green lentils, also called Puy lentils, or black beluga lentils for this soup.  They hold up to cooking and don't break apart and turn to unrecognizable mush like other lentils have a tendency to do when cooked.  I have great luck finding these varieties in the bulk section of groceries like Whole Foods.

2.  Substitute roasted sweet potato for the butternut squash if you desire.

3.  Any hearty green will work.  I prefer kale in this recipe, but I've also used swiss chard which is also quite good.  The kale is just a bit heartier and chewier and stays defined in the soup a bit better.

4.  The leftovers may not be quite as colorful as the kale tends to turn less green as it sits, but it will be just as delicious as the day it was made.

5.  The leftover soup can be frozen quite successfully.

Lentil Soup with Butternut Squash and Kale
adapted from 101Cookbooks
Serves 6-8

1 medium butternut squash, peeled and diced to 1/2" cubes, optional
2 cups black beluga lentils or green French lentils, picked over and rinsed
2 tablespoons extra virgin olive oil, divided
1 large onion, chopped
2 carrots, finely chopped
1 clove garlic, minced
2 tsp coarse salt
ground black pepper to taste
1 tsp dried marjoram
1 28-ounce can crushed tomatoes
2 cups water
3 cups of a big leafy green (chard, kale, etc), rinsed well, deveined, chopped

Preheat oven to 375 degrees F.  Place the diced squash on a sheet pan lined with foil.  Drizzle with olive oil and sprinkle with salt and pepper.  Roast for 30 minutes or until tender.  This can be done a day ahead.

Bring 6 cups of water to a boil in a large saucepan, add the lentils, and cook for about 20-30 minutes, or until tender. Drain and set aside. Meanwhile, heat the oil in a heavy soup pot over medium heat, then add the onion, carrots, garlic, salt, pepper and marjoram and sauté until tender, about 5 minutes. Stir in the tomatoes, lentils, and water and continue cooking for about 10 more minutes, letting the soup come back up to a simmer. Stir in the chopped greens and roasted squash, and simmer another minute or two until kale is wilted and squash is heated through.  Adjust seasoning if desired.

Escarole with Cannelloni Beans

Believe it or not, there are times when sweet just doesn't cut it for me.   Sometimes I just need warm and healthy and wholesome and filling and slow-cookin', but not heavy.  This dish fills the requirement perfectly.

Start the night before and soak your beans in cold water overnight.  Then drain and rinse the beans.  Add the beans to a stockpot with some chicken or vegetable stock, water, and olive oil.  Add some onions, carrots, garlic, and sage and simmer away until the beans are tender (1 1/2 - 2 hours).

When the beans are tender, remove from the heat and remove and discard any large pieces of onion, garlic, and sage.

In a large skillet, heat the remaining olive oil, then add the garlic, red pepper flakes and pancetta, then the escarole.  Cook 5 minutes until escarole is wilted.

Add the tomatoes and seasoning...

...then the beans.  Sprinkle with lemon and adjust seasonings.  Serve with a drizzle of olive oil and parmesan shavings and feel good!

Escarole with Cannellini Beans

Adapted from Williams-Sonoma Essentials of Slow Cooking

• 1 lb. dried cannellini beans or Great Northern beans
• 2 cups chicken or vegetable broth
• 1/2 cup olive oil, plus more for serving
• 2 yellow onions, quartered
• 2 carrots, cut into 2-inch pieces
• 8 garlic cloves, 4 left whole, 4 minced
• 2 fresh sage sprigs
• 1/4 tsp red pepper flakes (I used a scant 1/4 tsp)
• 2 oz. pancetta or unsmoked bacon, chopped (optional)
• 2 heads escarole, about 2 lb. total, cut crosswise into strips 2 inches wide
• 1 can (14 1/2 oz.) diced plum tomatoes, preferably San Marzano, drained
• 1 tsp. salt, plus more, to taste
• 1/2 tsp. freshly ground pepper, plus more, to taste
• Juice of 1 lemon
• Extra-virgin Olive oil for drizzling and shaved parmesan for garnish

Pick over the beans, removing any misshapen beans or grit. Rinse under cold running water. Put the beans in a large bowl, add cold water to cover by at least 2 inches and let stand at room temperature overnight. Alternatively, for a quick soak, put the beans in a large pot, add water to cover by at least 2 inches and bring to a boil. Remove from the heat, cover and let soak for 1 hour. Drain and rinse the beans.

Stovetop method: In a large Dutch oven, combine the beans, the broth and 1/4 cup of the olive oil. Add cold water to cover the beans by about 1 1/2 inches. Add the onions, carrots, whole garlic cloves and sage. Bring to a boil over high heat, reduce the heat to low, partially cover and simmer gently until the beans are very tender, 1 1/2 to 2 hours. Remove the onions, garlic cloves and sage and discard.

Slow-cooker method: In a slow cooker, combine the beans, the broth and 1/4 cup of the olive oil. Add cold water to cover the beans by about 1 1/2 inches. Add the onions, carrots, whole garlic cloves and sage. Cover and cook according to the manufacturer's instructions until the beans are very tender, about 4 hours on high or 8 hours on low. Remove the onions, garlic cloves and sage and discard.

About 30 minutes before the beans are done, in a large fry pan over medium-high heat, warm the remaining 1/4 cup olive oil. Add the minced garlic, red pepper flakes and pancetta and sauté until fragrant, about 30 seconds. Add the escarole and sauté until the leaves begin to wilt, about 1 minute. Add the tomatoes, the 1 tsp. salt and the 1/2 tsp. pepper and cook, stirring occasionally, until the leaves have softened and the mixture is reduced to about one-third, 5 to 7 minutes.

When the beans are done, add the escarole mixture and stir, breaking up some of the beans with the back of the spoon to thicken the mixture slightly. Stir in the lemon juice. Season with salt and pepper. Serve immediately, passing the remaining olive oil and shaved parmesan at the table. Serves 6 to 8.

Best Cauliflower Soup

Recently, I found myself with a refrigerator full of cauliflower. You may be wondering how, exactly, one finds themselves with a boatload of cauliflower. Well, I belong to a CSA and this year, I volunteered to be one of their drop-off sites where people from my area come once a week to pick up their box of local organic vegetables.

Once in a while, a CSA member will not pick up their box of veggies and I am left to give it away or use it. You may think this is a great deal for me - it is, except when you find that you have more cauliflower (and apples and acorn squash) than your family can eat (just one head of cauliflower is probably more than my family wants to eat)! 

I hate to waste anything and start trying to find ways that I can cook with it and/or freeze it so I can enjoy the produce right through the long months of winter. Making soup is the perfect solution and I absolutely loved this soup - I've made two double batches of it so far!

I've eaten this soup for dinner, I've eaten it for lunch, and I've even eaten it for breakfast! Soup is a surprisingly satisfying mid-morning breakfast served with a piece of buttered multi-grain toast. 

And don't be surprised if you see a few more soup recipes here in the future. I've got some good ones to share with you!

Cauliflower Soup

from Ree Drummond at Pioneer Woman Cooks

1 stick Butter, Divided
1/2 whole Onion, Finely Diced
1 whole Carrot Finely Diced
1 stalk Celery, Finely Diced
1 whole (to 2 Whole) Cauliflower Heads (roughly Chopped)
2 Tablespoons Fresh Parsley (chopped)
2 quarts Low-sodium Chicken Broth Or Stock
4 Tablespoons All-purpose flour or gluten free flour

1/4 to 1/2 teaspoon red cayenne pepper, to taste
1/2 cup heavy cream,
2 - 4 teaspoons salt, to taste

Shredded cheese for garnish (also optional)

In a large soup pot or dutch oven, melt 4 tablespoons butter. Add the onion and cook for a few minutes, or until it starts to turn brown.

Add the carrots and celery and cook an additional couple of minutes. Add cauliflower and parsley and stir to combine.

Cover and cook over very low heat for 15 minutes. After 15 minutes, pour in chicken stock or broth. Bring to a boil, then reduce heat and allow to simmer.

In a medium saucepan, melt 4 tablespoons butter. Whisk in the flour and cook about one minute. Add the cream and whisk to combine. Add mixture to the simmering soup and allow to simmer for 15 to 20 minutes. Add more stock if necessary to achieve desired consistency.  Check for seasoning. Blend with a stick blender to desired consistency, or puree half the soup in a blender and add back to rest of the soup for a creamy and chunky soup (I like to have some big pieces of tender cauliflower in the soup).

Sprinkle some grated cheese on top, if desired.  Or sometimes I'll sprinkle with a little curry powder for an Indian twist.

Serve immediately, for breakfast even!

Soup can be refrigerated for one week, or frozen for 6 months.

Slow Cooker Chili and Cornbread

In my last post, I mentioned how we were still waiting for that big snowfall. Well, we finally got some snow and the kids got their snow day! Of course, the kids think the snow day came because they went to bed with their jammies inside out and slept with a wooden spoon under their pillows. (Think about this the next time your wooden spoons go missing!)

I couldn't have planned it better. The snow day happened on Wednesday - the perfect mid-week break. We got just about 6 inches of snow - enough to get you out of school and plenty for sledding, but not enough to break your back trying to shovel it all. The snow started to fall and after an hour, we had about an inch already.

This bird's no dummy - this is just where I would hang out too if the snow was coming down that quickly - a nibble of food whenever you get hungry and a roof to stay dry - or maybe the little bird is just trying to peek through my kitchen window to see what's baking. 

Slow-Cooked Chili

Serves 10

Note: This is your basic chili recipe, tried and true. The recipe came from my husband's Aunt Donna.  It freezes well too, so you could make this when your green peppers are plentiful in your garden and freeze it until the cold weather comes along. 

2 pounds ground beef

1 28-ounce can whole tomatoes, undrained
1 1/2 cups chopped onion

1 cup chopped green pepper

1 jalapeno pepper, minced (optional)

2 garlic cloves, minced

2 16-ounce cans beans of your choice, undrained, or one cup
         soaked and cooked dried beans (I like a mixture of black beans and pinto beans)

2 teaspoons salt

1 1/2 tablespoons chili powder

1 teaspoon ground black pepper

1 teaspoon ground cumin
Optional Toppings: shredded cheddar cheese, cilantro, green onion, avocado chunks

Brown the ground beef in a pan and discard the rendered fat. Transfer the browned meat to the slow cooker. Using a clean pair of kitchen shears, coarsely slice the tomatoes into smaller chunks right in the can and then add them to the slow cooker. Add the remaining ingredients and stir to combine. Cover and cook on low setting for 7 to 10 hours. (Or simmer everything on low heat on the stovetop for 2 or more hours.) Add a little water if the chili seems too thick, or cook uncovered toward the end of cooking time if the chili seems too thin. Keep in mind that it will thicken as it cools. 

Amish Cornbread

Note:This cornbread is the best - moist and delicious - and super easy. The cornbread recipe came from my good friend at Joy Beadworks who came upon the recipe when buying cornmeal from an Amish grower at a farmer's market. Make the cornbread the day you are going to eat it, or it will become dry. (Nothing a few seconds in the microwave and a spoonful of honey can't fix though.) 

1 cup coarsely ground corn meal
1 cup flour or 1:1 gluten free flour
1/2 cup sugar
4 tsp. baking powder
1 tsp. salt
1 cup plus 2 tblsp. milk
4 tblsp. avocado oil
1 egg

Preheat oven to 400 degrees F. (The original recipe stated 450, but that seemed a little high to me.) Spray an 8" square baking pan with Pam.

In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk together the milk, oil and egg. Make a well in the center of the dry mixture and pour in the milk mixture; stir until blended. Pour into pan, bake for 25 minutes, or just until a toothpick inserted into the middle comes out clean and the top is lightly browned.

Tomatillo Chicken Soup

Tomatillos look like green tomatoes, but they are quite different. When they grow, they have a thin papery husk around them. They are green when fully ripened and used mainly in Latin American cooking. Tomatillos are the basis of Salsa Verde or "green sauce". They are crisper than a tomato and have a tart taste with a hint of lime flavor.

I'd never heard of or tried a tomatillo until they showed up in my CSA box a few years ago. If I didn't want to waste them, I needed to find a use for them. The internet is a great resource for recipes using unusual ingredients. Elise at Simply Recipes has posted several recipes which use tomatillos. Her latest was a Tomatillo Chicken Stew...I added a can of Cannellini beans and now I call it Tomatillo Chicken and Bean Stew. I liked the added texture provided by the beans but you can leave them out if you like. The tomatillo sauce was a little spicy for me - I guess the jalapenos I used were pretty hot. Next time I'd add a little chile, taste, and then add a little more if needed. I added lots of cilantro and a dollop of sour cream to cool it down a bit. It was delicious with a touch of unusual!

Tomatillo Chicken and Bean Soup

from Simply Recipes
Tomatillo Sauce:
1 1/2 lbs tomatillos
1-2 jalapeño chile peppers, or 2-3 serrano chili peppers (include the seeds if you want the heat, remove them if you don't want the heat), stems discarded, chopped
1 clove garlic, chopped
1 teaspoon salt
2 Tbsp lime (or lemon) juice
Pinch of sugar
Stew:
2 lbs boneless, skinless chicken thighs or breasts, trimmed of excess fat, cut into 1-inch cubes
Salt and pepper
Olive oil

2 yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 cup chicken stock 

1 15-ounce can white beans, drained and rinsed (optional)
2 cups tomatillo sauce
1 teaspoon dry oregano or 1 tablespoon fresh, chopped
1/2 cup packed chopped cilantro (about one bunch, rinsed and chopped, stems and leaves)

1 Make the tomatillo sauce. Remove the papery husks from the tomatillos and rinse well. Cut the tomatillos in half and place them cut-side down on an aluminum foil-lined roasting pan. Broil for 5-7 minutes until blackened in spots. Let cool enough to handle. Place the tomatillos, any juice they have released, chile peppers, garlic, salt, lime juice and sugar in a blender, and pulse until well blended. If you make ahead, refrigerate until needed.

2 Heat a couple tablespoons of olive oil in a large, thick-bottomed pot on medium high heat until almost smoking. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides. When you place the pieces in the pan, make sure there is room between them (otherwise they will steam and not brown), and don't move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don't move them again until they are browned on the other side. Do not cook through, but only brown. Remove the chicken pieces from the pan and lower the heat to medium. There should be a nice layer of browned bits at the bottom of the pan. 

3 Add the onions to the pan, and a tablespoon or two more olive oil if needed (likely). Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan. Add the garlic and cook for 30 seconds more, until fragrant. 

4 Add the browned chicken, the tomatillo sauce, chicken stock, beans and oregano to the pan. Stir to combine. Bring to a boil and reduce to a simmer. Cook, partially covered, for 20 minutes until chicken is cooked through. Add the cilantro to the stew in the last minute or so of cooking.
Serve over white rice, accompanied with sour cream if needed to offset the heat from the chiles. The stew will thicken as it cools.

Summer Corn Chowder

Aaaah...the first corn of summer...so sweet and crisp! I really think the best way to eat it is simply steamed with butter and salt, but why not mix things up a little and make some chowder? This meal came together in a flash. All of the ingredients were in season and I happened to have them on hand, which is necessary for the way I plan meals (I don't).


Most of the time I cook on the fly with what I've got in the pantry and fridge/freezer. Sometimes I think I'd love to change that habit and actually plan a week of meals, shop for that menu, and know exactly what to cook on which days. But that can be tough when you have an ever-changing schedule and kids going every which way. There is not always time to cook the meal you have planned. Belonging to a CSA also complicates a planned menu, because you don't know what you'll be getting from week to week. And so I'll continue as I have been...my huge aresenal of recipes comes in handy!



Removing corn from the cob can be tricky. I picked up this method somewhere along the way of teaching myself how to cook. No special gadgets needed (my drawer is way too full of gadgets!) First, you need a sharp knife. Then place a small bowl upside down into a large bowl and rest the bottom of the cob on the small bowl as in the photo above. This allows the corn kernels to be caught in the larger bowl without the bowl getting in the way of your knife.

Summer Corn Chowder with Bacon
From Bon Apetit June 2004
Serves 6

6 slices bacon, chopped
6 cups fresh corn kernels(cut from 6 to 8 ears)
1 1/2 cups chopped fresh fennel bulb (can omit if desired)
1 cup diced yellow or green zucchini or crookneck squash (about 2)
1 cup 1/2-inch cubes peeled russet potatoes or unpeeled red potatoes
3 cups (or more) low-salt chicken broth
1/4 to 1/2 cup whipping cream
1/8 to 1/4 teaspoon cayenne pepper
2 tablespoons chopped fresh chives

Sauté bacon in large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Add corn, fennel, zucchini, and potatoes to drippings in pot; sauté 5 minutes. Add 3 cups broth and simmer uncovered over medium heat until vegetables are tender, about 20 minutes. Transfer 3 cups soup to blender. Holding blender top firmly, puree until smooth. Return puree to soup in pot. Stir in cream and cayenne. Bring chowder to simmer, thinning with more broth if too thick. Season to taste with salt and pepper. Ladle chowder into bowls and sprinkle with bacon and chives.

Butternut Squash Soup

The star of our garden this year was something I didn't even intend to grow! I noticed some type of squash seedling popping up here and there - in the raspberry patch and in the center of one of the new raised beds. I decided to let them grow to see what they would become. I never imagined they would be the most successful plants in the garden. Last week we harvested about a dozen or so big, beautiful butternut squash! I peeled, diced and roasted most of them to freeze for use in the winter and I made up a big batch of my favorite butternut squash soup.


...here's the squash, carrots, and onions sauteeing in butter.

Add thyme and saute until the vegetables are mostly tender. Add chicken stock and simmer until everything is very tender. Puree in a blender, add some seasonings and garnish with fresh chives. Sometime I'll omit the chives and mix in some curry powder when serving to mix up the flavors a bit.  It's delicious that way too!



Butternut Squash Soup

adapted from Bon Appetit

1/4 cup butter
5 1/2 pounds butternut squash (10 cups diced)
3 cups chopped onions
3 medium carrots, thinly sliced
5 tsp fresh thyme

1/8 to 1/4 tsp ground red pepper
7 cups or more chicken stock
1/4 tsp nutmeg (optional)

1/4 cup heavy cream or half and half
fresh chives for garnish (optional), or sprinkle in some curry powder

Melt the butter in a large pot. Add the squash, carrots, onions, thyme, ground red pepper, and salt and pepper to taste. Saute until the squash begins to soften and brown. Add broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Working in batches, puree the soup in a blender until smooth (or use an immersion blender right in the pot). Add nutmeg and heavy cream, and adjust seasonings. Sprinkle with chives when serving. If reheating, add more broth or water to thin to desired consistency.

Zucchini Soup

This soup is an all-time family favorite. I've made it every year since my husband and I got married and my mother-in-law gave me the recipe.  The original called for canned tomato soup, but I have changed the recipe to make it all from scratch so I could use my garden tomatoes.  There's something to be said about a recipe that you never get tired of. I can't tell you how many recipes I've tried and, while it's wonderful the first time, the second and third tries just don't live up to the first. This one is different. It's good year after year and holds up well in the freezer so I know I'll have a quick meal to turn to when kid activities are many and time is short. I used peeled and pureed tomatoes right from the garden but canned ones are just as good. You could easily vary this recipe and add chopped carrots or white beans, although I think it's perfect as written.

Zucchini Soup
Serves 10

2 pounds hot and/or sweet italian sausage (I used sweet)
1 medium onion, chopped
4 cloves garlic, minced
3-4 red and/or green sweet bell peppers
1-2 hot peppers, chopped, optional
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 quart homemade chicken broth
2 quarts canned tomatoes
2 good-sized zucchini, cubed
3 or 4 fresh basil leaves
2 Tbsp fresh parley
salt to taste
Slices of provolone cheese for serving, optional

In a skillet, brown and drain the sausage and set aside. In a large stockpot, saute the onion for 3 minutes. Add garlic and cook another minute or two. Add peppers and continue to cook until the peppers begin to soften. Add cumin, pepper and oregano and cook 30 seconds or so. Add chicken broth, tomatoes, zucchini, sausage, basil, parsley and salt to taste. Simmer 2-3 hours. Add water or chicken stock if the soup is too thick. To serve, ladle into a bowl and place a slice of provolone on top if desired.

Southwestern Chicken and Bean Soup

The weather here in Pennsylvania this August has been beautiful. But we can all sense that fall is quickly approaching and too soon after that, winter will be here. With fresh, local peppers, onions, and tomatoes so abundant now, this is the perfect time to cook up a double batch of tortilla soup and freeze the leftovers. Come February, you'll be glad you did!  There is just the right balance of seasonings and just the right amount of heat (for me). If you like heat, you may want to add more jalapeno or some jalapeno seeds which add more spiciness than the outer parts of the pepper. You could easily make this a vegetarian soup and use vegetable broth and omit the chicken. The beans make it hearty even without the meat. You could also add zucchini or carrots to the soup if you were looking to use up some extra veggies in your refrigerator.


Southwestern Chicken and Bean Soup
adapted from Cooking Light (Southwestern Turkey Soup)

2 teaspoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
3 garlic cloves, minced
1 jalapeno chile, seeded and minced (add some seeds if you want more heat)
2 cooked chicken breasts, shredded, or any leftover cooked chicken
2 tablespoons tomato paste
3/4 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups organic chicken broth
1 large bay leaf
2 large tomatoes, seeded and diced, or 1 can diced tomatoes, drained
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons chopped fresh cilantro
crushed tortilla chips for garnish
shredded cheddar or jack cheese, or diced avocado for garnish


Heat olive oil in a large stock pot over medium heat. Add onion, bell pepper, garlic, and jalapeno to pan; sauté 5 minutes or until tender. Add tomato paste, chili powder, cumin, black pepper and salt and stir to coat. Add chicken broth, bay leaf, tomatoes, and beans and bring to a boil. Reduce heat to medium-low and cook 15 minutes. Add shredded chicken and simmer until chicken is heated through. Remove from heat and discard bay leaves. Stir in cilantro. Ladle into bowls and top with tortilla chips and cheese or avocado.