March 12: Vegetable Chili

This recipe comes from one of my all time favorite books and authors, Jane Brody's Good Food Book.

Chili Base:
1 lg onion, finely chopped (about 1 c)
2 lg cloves garlic, minced (2 tsp)
2 tsp oil
1 lb very lean ground beef
1 28 oz can tomatoes, in puree, coarsely chopped
(if tomatoes are packed in water, add 2 to 3 TB tomato paste)
1 1/4 c dried red beans, or 2 1/2 c canned beans, drained
1 or more jalapeno peppers, finely chopped, opt
1 c diced green peppers, opt
1 c sliced carrots
1 c diced celery
1 c corn kernels, fresh or frozen

Seasonings:
5 tsp brown sugar, or more, to taste
5 tsp mild chili powder
1 TB cumin
1 TB oregano
1/2 tsp salt
1/2 tsp coriander
1/8 tsp ground cloves
1/8 tsp ground allspice

In a large, deep, heavy skillet, saute the onion and garlic in the oil until the vegetables are softened. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan. Add the tomatoes and their puree (or liquid and tomato paste) and all the seasonings. Heat the mixture until it is bubbly, reduce the heat, cover the pan and simmer the chili for about 30 minutes. Add the beans, peppers, green peppers, carrots, and celery. Simmer the chili, covered about 20 minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes. 

March 10: Banana Chocolate Chip Muffins

This is a fat free muffin that is absolutely delicious! My healthy friend, Miranda, gave this recipe to me.

6 ripe bananas
1 c applesauce
1/2 c + 1 T brown sugar
3 egg whites
2 1/2 c whole wheat flour 
3/4 tsp soda
3/4 tsp salt
3/4 tsp baking powder
chocolate chips

Blend bananas in blender. Mix together brown sugar, eggs, bananas and applesauce. Beat. Add flour, salt, soda, powder. Add chocolate chips. Mix just until it is moist. Bake at 350 for 15 minutes.

March 8: Rice Pudding

This is one of my favorite treats, rice pudding. This is a baked version.

Mix:
2 beaten eggs
1/2 c sugar
Salt
Add:
2 c milk
1 1/4 c cooked rice
Cinnamon and nutmeg


Put in a covered casserole dish, then in a pan of water. Bake at 325 until middle is done.

March 7: Churros

Another great recipe from my ward cookbook. This is Debbie's recipe.  

Heat oil (1 to 1 1/2 inches deep) to 360 degrees in fry pan. Heat 2 cups water, 1 cup butter and 1/2 tsp salt to rolling boil in large saucepan. Meanwhile, mix 1/2 cup sugar and 1 tsp cinnamon in a small bowl and  then pour onto a plate. When water mixture boils, stir in 2 cups flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat.

Beat in 4 eggs (already slightly beaten) all at once. Continue beating until smooth.  (It takes a while). Add up to 4 TB water if necessary.  Batter will be thick.

Spoon mixture into decorators' tube with large star tip (or in a bag without a tip). Squeeze long strips (about 6 inches) into hot oil. Fry 3 at a time until golden brown, turning once about 2 minutes on each side. Drain on paper towels. Roll churros in sugar/cinnamon mixture.   Buen Provecho!

March 6: Beef and All Sandwiches

From my ward cookbook is one of my favorites. Thanks Mary.

2 lb lean hamburger, browned and drained
salt and pepper to taste
Add:
1 onion, chopped 
1 green pepper, chopped
2 tomatoes, chopped
1 can mushrooms
1 can diced green chilies
1/2 lb Mozzarella cheese
1/2 lb American cheese

Let cheese melt. Keep it hot until ready to fill pocket bread , hamburger bun or hoagie bun.

March 5: Manti Turkey/Chicken Marinade

Thanks Robyn, for another great recipe.

10 lbs turkey
38 oz 7 UP or Sprite (not diet)
16 oz soy sauce
16 oz peanut oil, or less
1/8 tsp garlic powder
1 tsp horseradish
1 tsp lemon juice

Blend all ingredients together except meat. Add meat. marinate overnight. Grill or bake.

March 4: Bible Bread Special

Thanks Janet, for this healthy and delicious sandwich recipe.

Pita bread, cut in half to form 2 pockets

Cream cheese, softened

Avocado, mashed wit a little lemon juice added

Spike Seasoning

Veggies:

cucumbers

tomatoes

celery

lettuce

black olives

mushrooms

green peppers

grated carrots

sprouts

ranch dressing, opt

Spread insides of pita pockets with cream cheese, then with avocado. Sprinkle with Spike Seasoning on both sides. Fill pockets with veggies. Add a little Ranch dressing. Top with sprouts.