Redo Indian Summer Chili, by Diane

 

This snowstorm I decided I wanted a pot of chili, and I created this hybrid version of my decades-long fave Indian Summer Chili. It is more robust in the flavors, not as sweet, and honestly the best flavor combo of chili to come out of this kitchen in a long time! YUM.

Ingredients:

1lb ground beef

1 tbsp EVOO

1 medium sweet onion, diced

2 cloves garlic, minced

1.5 cups sweet rainbow peppers, chopped

1 15 oz can sweet corn, drained

1 15 oz can bean trio, drained (whole foods has this- pinto black and kidney bean mix)

1 15 oz can fire roasted diced tomatoes

2 15 oz cans tomato sauce

1/2 cup smoky bbq sauce

2 tbsp chili powder

1 tbsp ground cumin

2 tsp Tony Chacere's (or enough until salted and spicy- the GOAT)

2 tsp Balti seasoning

Directions:

1. In a large stock pot, brown the beef into crumbles, drain partway and set aside.

2. Use the remaining liquid from the beef, add EVOO, and brown onions until charred. Add garlic in the last minute and brown as well. 

3. Remove from pot and cook peppers in the liquid until soft, then add back the meat and onions.

4. Add remaining ingredients and let bubble, then simmer for at least one hour. Adjust seasoning to taste. The longer this cooks the better it is, and always better the next day!

Texas Style Chili, by Diane

 

I got this recipe from Kelly's Clean Kitchen, and she has won several chili cookoff awards with it. I was interested in the roast meat vs ground beef, and it has several different ingredients in it I wanted to try. I made a few corrections in terms of liquid because the recipe called for way too much and I'm glad I did, and I know texas chili does not have lots of beans but I wound up adding in more to make this more of a meal. Unfortunately, this was just ok. I wouldn't make it again- but I will be eating it all week... 

Ingredients:

2 lb chuck roast, cut in one inch cubes

Salt and Pepper

Avocado Oil

1 white onion, diced

2 bell peppers, diced (I used one red and one green)

1 poblano pepper, diced (I blistered the skin of this)

1 jalepeno pepper, minced

6 cloves garlic, minced

2 cans fire roasted diced tomatoes

1 can kidney beans, drained (I wound up adding a can of pinto too)

1 can hatch chiles

4 cups beef stock

1 tbsp fish sauce

3 tbsp chili powder

1 tbsp smoked paprika

1 tsp chipotle powder

2 tsp oregano

1 tbsp cumin

1 bay leaf

 1 lime, juiced (I skipped this it was already tangy and liquidy)

1/4 cup cilantro for garnish

Directions:

1. Pat beef dry and sprinkle with salt and pepper. In a large pot, heat oil and brown beef on all sides, set aside.

2. Add onions, bell pepper and poblano to the pot and cook until translucent. Add salt, jalenpeno and garlic and cook 2 min.

3. Add remaining ingredients through bay leaf and return beef to the pot, bring to a boil and then simmer on low for 2 hours or until beef is tender. (it says to cook with top on but the liquid was already too much so I skipped this)

4. Stir in cilantro and serve.

Leftover Turkey Soup, by Cheryl

We had SO much turkey leftover. After day 4 of eating our way through it I needed to repurpose it in some other way. In comes turkey soup! This is basically just like chicken noodle soup, but with turkey. It was so comforting to eat when it was cold! Yum!

Ingredients:

Leftover turkey, chopped or cubed

Egg noodles

Carrots, peeled and chopped

Celery, chopped

Onions, chopped

Fennel, chopped

Thyme

Other spices

Turkey broth (we had leftover from cooking, but veggie or chicken broth works)

Water

Directions:

1) Saute the vegetables in a pan with olive oil until aromatic. 

2) Meanwhile, put the leftover turkey in a large pot with the broth and some water. 

3) Once cooked, add in the vegetables and simmer for a little bit.

4) Add the egg noodles and cook until done. Serve with some crusty bread!

Wendy's Copycat Chili, by Diane

I couldn't get over how accurate this copycat was, nor how easy!! I loved having this all week long, and it was so much healthier than the fast food version I grew up loving. Recipe from Chef Bob Tate. The interesting part of this recipe was that you don't drain the beans, and I swear that must be part of the secret. 

Ingredients:

1 lb lean ground beef 90/10

1/2 cup diced onion

1/4 cup diced celery

1 oz butter

1 15 oz can each of kidney beans, pinto beans, tomato sauce, diced tomatoes (do not drain any)

1 10 oz can rotel

2 tbsp chili powder

1 tsp salt

1 tsp pepper

1 tsp ground cumin

Directions:

1. Brown and drain the ground beef, reserving just a bit of the liquid.

2. Add remaining ingredients to the pot and simmer for 2 hours. (recipe said to add beef stock as you go every 15 minutes but mine never got too dry and wound up perfect as is!)

 

Kjötsúpa (Icelandic Lamb Soup), by Diane

 

When I was in Iceland I was obsessed with kjötsúpa, a comforting and filling lamb and root veggie soup that seemed to be served everywhere along with Icelandic butter and bread. So as part of my cooking through the countries in quarantine, I decided to try this for Iceland! I ordered this mix of Icelandic herbs (Villikrydd- go here to order!) for the soup, and I happened to have some salt I had brought back from my trip (you can buy it online- Nordur is the brand I had). I had never cooked with lamb meat before (only ground lamb), and so I really wasn’t sure what to expect.

HOLY MOLY was this out of this world amazing- and the best part is that it tastes EXACTLY like it did in Iceland! How often can you say that you can accurately recreate your favorite dish that you ate in a country from your own kitchen? This soup was easy to make as well, and I already am looking forward to dinners this week! The best part, aside from the delicious broth, is that the lamb literally melts on your tongue it’s so tender! I modified the recipe a little by adding some bone broth I had to use up (I figured a little extra flavor and nutrition couldn’t hurt) and skipping the cabbage since I didn’t have that in Iceland. I added a cup of barley to thicken it up (some recipes use this and others don’t- but this is how I had it most on the trip), but it just took all the broth away overnight and didn’t thicken it at all so I wouldn’t do this again. This will be on repeat this winter!!!

Ingredients:

2 lb lamb shoulder, bone in, cut into bite size pieces and trimmed of fat (save the bones)

8 cups water

2 cups bone broth

1 large leek, sliced 

2 tbsp Villikrydd

1 tsp pepper

2 tbsp salt

1 cup carrots, sliced

1 medium rutabaga, chopped into bitesize pieces 

1/2 lb Yukon gold potatoes, chopped into bitesize pieces (I left the skin on)

Directions:

1. In a large soup pot, add lamb, bones, water, and broth and bring to a boil.

2. Skim the scum off the top and add in leeks, salt, pepper, and herbs. Simmer partially covered for 45 min.

3. Add in remaining veggies, stir and cook until veggies are soft.

4. Adjust seasonings, then refrigerate overnight to allow the flavors to come together. 

Grandmother’s Chinese Egg Drop Soup, by Diane

 

This week in cooking through the countries is China! I recently found a blogger I love, @iheartumami, and she shares her family recipes and how to make them Whole30 as well! This was the first course of my China meal. 

Growing up, I loved egg drop soup! But I didn’t realize until I began traveling that the thick gelatinous consistency of egg drop soup I was used to is actually the Chinese-American version. The authentic Chinese version is a bit thinner, with whisps of eggs rather than big chunks. The Chinese version also has a lot more aromatics like ginger, scallion, and sesame oil. 

This was seriously easy to whip up, and tastes as good as any authentic Chinese restaurant I’ve had! I’ll definitely keep this on rotation for winter.

Ingredients:

1.5 lbs chicken thighs, skin on and bone-in

Coarse sea salt

1 tbsp avocado oil (I used coconut)

4 scallions, bulbs separated from stems

1/2 inch ginger, sliced into coins

6 cups chicken bone broth

2 tbsp soy sauce (coconut aminos for Whole30)

2 tbsp cornstarch (arrowroot powder for Whole30)

1/4 tsp white pepper

1/8 tsp turmeric

2 tbsp water

4 eggs

Toasted sesame oil

Directions:

1. Pat the chicken dry and rub with some salt.

2. Heat a large soup pot to medium high heat. Add in oil and chicken thighs. Sear for 3 min per side.

3. Crush the scallion bulbs with a knife and add them into the pot along with ginger.

4. Add in broth and bring to a boil, cover and simmer for 20 min.

5. While the soup cooks, make a slurry of cornstarch/arrowroot, pepper, turmeric, and water. Set aside.

6. Whisk the eggs in a measuring cup and set aside.

7. After 20 min, discard the scallion bulbs and ginger. Remove the chicken and shred the meat, add back to the pot. 

8. Taste and season the broth, adding in soy sauce/aminos. 

9. Add the slurry slowly and stir constantly for 30 seconds. Make sure to stir the slurry before you add it as it will separate.

10. Using a pair of chopsticks or a fork, constantly stir the soup at the same time as you pour the eggs in a slow stream from high above. Leave the eggs to sit for a few seconds after this is done, then break up lightly with chopsticks.

11. Serve hot topped with sliced scallion tops and a drizzle of toasted sesame oil. 

Pork Chili Verde, by Diane

This week starts 7 weeks of an anti-inflammatory protocol, and since the weather was getting colder I really craved chili. The problem is that tomatoes are off limits, which is the base for most chilis, and white chili is filled with cream and dairy, which is also off limits and full of fat. I came across this recipe for a Whole30 chili verde with pork, and decided to give it a try. Chili verde was my most favorite thing to eat in Colorado, and I was hopeful this would hit the spot. This recipe was a total winner!! Not only was it so flavorful and unique but it was so quick and easy to make. Definitely will be on rotation this winter!!

Ps- I cheated and used ground pork to save time/money rather than pork tenderloin, and it was still amazing!

Ingredients:

2 jalapeños, blackened (I used 1/4 of one and didn’t blacken it) 

1 16 oz can diced green chiles, hatch chiles preferred

1/4 cup fresh cilantro leaves

6 tomatillos (about 2 cups rough chopped)

1 tbsp oil

2 lb pork tenderloin, cubed (I used 1 lb ground pork)

4 garlic cloves, minced

1 yellow onion, diced

1 lb Yukon gold potatoes, diced (I kept skins on)

1 green bell pepper, diced 

1 tbsp ground cumin

2 tsp salt

1.5 tsp chili powder

1 tsp black pepper

1 tsp dried oregano

6 cups chicken broth

3/4 cup coconut milk 

Directions:

1. In a blender, combine jalapeño, chili peppers, tomatillos, and cilantro until chunky. Set aside. 

2. In a large soup pot, add oil and pork to the pan, cooking 7 minutes until browned (for the ground pork I just cooked until done).

3. Add in the garlic, onion, potatoes, bell pepper, and seasonings and cook for another 7 minutes.

4. Add in the chicken broth and pepper mix and stir to combine, bring to a boil for 5 minutes and then turn down to simmer for 30 min. 

5. Add in the coconut milk and adjust seasonings, garnish with extra cilantro. 

Brazilian Fish Stew, by Cheryl

As of today I'm on Day 22 of Whole 30. The pros: I feel great! Definitely have more energy, digestion has been top notch, I'm not craving sweets all day, my clothes fit better, and I'm feeling leaner. The cons: Going out to eat is a major pain in the butt and I have total food boredom. This recipe saved me a few days ago when I wanted to throw the entire contents of my fridge outside. It's delicious, healthy, easy to make, and delicious (so good I said it twice). I can see this becoming a staple in our house during the colder months. One note: I found out during this whole 30 that coconut milk with guar gum (which is allowed on whole 30 only bc it's hard to find coconut milk without it) causes me to have a ton of bloating so I now use coconut milk without guar gum. Something I learned already that I can use after this is over! Also, I roasted some chopped sweet potatoes and added those in as well. Yum!

Ingredients (from here)

2 lbs firm white fish (I used cod)
3 cloves garlic, minced
4 tbsp lemon or lime juice (I used lime)
salt and pepper
olive oil
1 medium yellow onion, chopped
1/4 cup green onions, chopped
1/2 yellow pepper and 1/2 red pepper, seeded and chopped
2 cups chopped tomatoes
1 tbsp paprika
pinch of red pepper flakes
1 large bunch cilantro, chopped, with some set aside
1 14-ounce can coconut milk

Directions:

1) Coat the fish with the minced garlic and lime juice. Sprinkle generously with salt and pepper.

2) In a large Dutch oven coat the bottom with 2 tbsp of olive oil and heat on medium heat. Add the onion and cook until softened. Add the bell peppers, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. Cook for a few minutes.

3) Stir in the onion greens and tomatoes. Cook for five minutes uncovered. Stir in the cilantro.

4) Use a large spoon to remove half of the mixture. Spread the remaining veggies on the bottom of the pan to make a "bed". Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Add the rest of the mixture on top of the fish.

5) Pour the coconut milk over the fish and vegetables (I added another half a can).

6) Bring soup to a simmer, reduce the heat, cover, and simmer for 15 minutes. Taste and adjust seasonings. You'll likely need to add more salt. Garnish with cilantro.

OMG Chili, by Cheryl

Looks too good to be my picture! It's from here

I love this chili! This might be the best chili recipe I've made yet. The beer and coffee base makes this super flavorful (and coming from someone that doesn't like coffee that's saying a lot!). I love the addition of the chocolate and brown sugar as it adds a unique sweetness to the dish. I didn't add too much spice to it since I was serving it to the kids, but some heat would be nice in it! Definitely make this! Yum!

Ingredients (from here):

olive oil
ground beef or turkey
1 large onion, finely chopped
1- 12 oz bottle of beer
1 big can of diced tomatoes
1/2 cup strong brewed coffee
1 tbsp tomato paste
1/4 cup brown sugar
1 tbsp cocoa powder
1/2 serrano pepper
1.5 tbsp cumin
1.5 tsp coriander
1 tsp cayenne pepper
salt
1 can kidney beans
1 can cannellini beans

Directions:

1) Place a Dutch oven or large pot over medium heat. Brown the meat and transfer to a plate.

2) Add a little olive oil and the onions and cook for a minute. Take two large sips of beer and add the rest. Stir in the tomatoes, coffee, and, tomato paste.

3) Add the brown sugar, chile sauce, cocoa powder, hot pepper, cumin, coriander, salt, and kidney beans. Return the meat to the pot. Reduce the heat to low and simmer, partly covered, for one hour.

4) Add the white beans, stir, and continue to simmer for 1-2 hours. Adjust salt and cayenne pepper as needed.

Crockpot White Chicken Chili, by Cheryl

I tried to add quinoa to soak up some liquid, but it didn't have time to fully let it absorb :/

No, just no. I feel like this had so much promise, but it was way too thin to be a chili and lacked that hearty taste. And speaking of taste there was a lot to be desired. I did not like it, Jon thought it was okay, and Julia picked out the chicken and just ate that. At least it was easy to make. Yum? No.

Ingredients (recipe from here):

1 lb boneless, skinless chicken breasts
4 cups chicken broth
2 cans white beans (cannellini, Great Northern, etc.)
2 small cans diced chilis
3 cloves minced garlic
1 small onion, finely diced
2 teaspoons ground cumin
1 teaspoon oregano,
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup chopped cilantro
fresh lime wedges
toppings: avocado, sour cream, cheese, etc.

Directions:

1) Place chicken at the bottom of the crockpot. Top with chicken broth, white beans, green chilis, garlic, onion, cumin, oregano, salt, and cayenne. Stir to combine. Cover and cook on low for 4-6 hours or high for 2-4 hours. Remove chicken breast and shred. Set aside.

2) With an immersion blender, puree a portion of the chili to thicken it leaving some beans whole. Stir in shredded chicken and cilantro. Portion into bowls and top with a squeeze of lime juice. Add other desired toppings.

Carrot Soup, by Cheryl

*This was written in March so it's a little outdated!

My poor girl is in a leg cast due to a funny fall off a slide at my partner in crime Diane's playground. Her favorite show is Peppa Pig and she kept talking about the carrot soup they had at lunch time and how she wanted it. So this mama made some carrot soup for the patient. It was good! Tasted almost like some butternut squash soup I've made before. I'm not gonna say she devoured it, but she ate half of her bowl and thought it was pretty cool that she was eating what Peppa Pig was eating. Yum!

Ingredients:

1-lb carrots, peeled, and cut into thirds
1 tbsp olive oil
1 tbsp butter
1/2 medium onion, chopped
1 large rib celery, cut
1 tbsp minced fresh ginger
2 cups chicken broth
salt, pepper

Ingredients:

1) Heat oven to 375. Place onions on a baking sheet, tossed with oil. Roast for about 45 minutes.

2) Melt the butter and saute the onions until soft. Add the celery and ginger and saute for about 5 minutes.

3) Add the roasted carrots, chicken broth, salt, and pepper, bring to a boil then reduce the heat to medium low and simmer for 15 minutes.

4) Puree the soup using an immersion blender.

Pumpkin Soup, by Cheryl

Better picture? Still needs work. 

This is something I whipped up when I realized that I had pureed pumpkin and heavy cream on hand in the kitchen. The rest just fell into place! This is a sweet and savory soup that's filling for a light lunch with a salad, an appetizer, or for a snack in the middle of the day when a Kind bar just won't cut it. I used a chopped onion, but only because I didn't have shallots on hand which I think would give it a better flavor. Ginger would also be good to add in. I topped it with some crispy bacon, but toasted pumpkin seeds would be great as well. Yum!

Ingredients:

1 can pumpkin puree
1/2 cup heavy cream
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1 tablespoon brown sugar
2 cups vegetable broth
1 shallot, chopped
salt

Directions:

1) Saute chopped shallot in a pot with some olive oil. Add the pumpkin puree, brown sugar, cloves, pumpkin pie spice, and cinnamon. Mix.

2) Add the vegetable broth and mix together. When combined, add the heavy cream. Mix. Let sit on low heat for about 10 minutes.

3) Use an immersion blender to combine everything into a nice soup. Spoon into bowls and top with bacon, or whatever you want!

Creamy Asparagus Potato Soup, by Cheryl

This comes from my Eating Well magazine. I was intrigued by it since we always eat roasted asparagus, but I never know what else to do with it! This recipe was just okay... I found it to be a little bland (I, of course, added salt... but that doesn't mean anything). I also didn't find it to be very creamy, but I think I could have cooked the asparagus and potatoes longer. It was good, not great, and I won't be making it again. I didn't even eat the leftovers! Yum?

Ingredients:

Olive oil
1 medium shallot, chopped
3 cups vegetable or chicken broth
1 pound asparagus, trimmed and cut into pieces
1 cup diced peeled potato
2 teaspoons horseradish
1/4 teaspoon salt
sliced scallions for garnish

Directions:

1) Heat a tablespoon of olive oil in a large saucepan over medium heat. Add shallot and cook, stirring until softened, 2-3 minutes. Add broth, asparagus, potato, horseradish, and salt; bring to boil.

2) Reduce heat and simmer until vegetables are tender, about 15 minutes. Puree with an immersion blender.

3) Serve the soup topped with croutons, or scallions.