Posted by Carole-Anne on June 5, 2008
Healthy Recipes shall offer as many ways to make chili as possible. My Dad always made his special chili with cut pieces of roast beef. Some prefer lean hamburger; others prefer a vegan chili. In my opinion, they all taste marvelous!
INGREDIENTS:
3 cups red kidney beans
5 tsp ground coriander seeds
4 tsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper
1/4 tsp cinnamon
1 tbsp freshly ground black pepper
4 elephant cloves, minced
1/4 cup grape seed oil
3 Spanish Onions chopped
3 lb. beef steak or roast, trimmed and cut into 1/2 – 1 inch cubes
4 canned chipotle peppers seeded and chopped
1 can diced tomatoes
1 tbsp Mexican oregano (can substitute with other oregano)
2 tsp sea salt
2 bay leaves (My Dad cooked almost everything with bay leaves for that extra punch in soups, stews, chilies).
NEXT FOLLOW ME:
Using small bowl, mix together chili powder, ground coriander, paprika, cumin, cayenne, cinnamon, freshly ground pepper and 1/3 cup of water until in a paste forms. Then add minced garlic to the mixture and stir well.
In a large Dutch Oven, heat grape seed oil over medium high heat, adding Spanish onions, stirring until golden brown.
Stir in meat, increasing the heat to high, while stirring, and fry until beef is seared all over . Reduce heat to medium-high.
Add coriander paste and fry, stirring constantly until the oil starts to separate.
Stir in chipotle peppers, tomatoes, oregano, sea salt, bay leaves, and finally, the seared beef, and any reserved cooking liquid from the beans, as well as the beans. I use canned beans (time-saver).
Reduce the heat to simmer for 60 – 90 minutes, until the beef is cooked tender.
Remember to remove the bay leaves prior to serving.
This Healthy Recipe makes up to 20 servings.
Healthy Recipe may be served with a pilaf rice, herbed rice or long grain rice. I prefer to serve with crusty buns and a Caesar Salad! (salad and rice pilaf are on this site under Salads and Rice Pilaf.
This is another winning Healthy Recipe!
Posted by Carole-Anne on May 6, 2008
Healthy Recipes says “party on” with these sesame drumsticks, which helps you with your healthy living regime as the drumsticks are skinned and preferrably, organically grown. Notice the Chipotle Dip ingredients also uses low fat sour cream, only 2 tbsp chipotle sauce and 2 tbsp of light (low fat) mayonnaise. I love this recipe and use it often because it is carefully created to contain less calories per serving, and it savors the flavor as well.
INGREDIENTS:
1/2 cup toasted sesame seeds
2 tbsp fine dry bread crumbs
1 organic free run egg beaten
8 organic chicken drumsticks, skinned
Freshly ground black pepper
1/4 tsp Sea salt, paprika and oregano
Vegetable oil cooking spray
CHIPOTLE MAYONNAISE DIP INGREDIENTS:
1 hot house tomato, chopped finely
2 tbsp low fat sour cream
2 tbsp light mayonnaise
1 tbsp chipotle pepper sauce
1/4 tsp cumin
1/4 tsp sea salt
NEXT TO DO:
Turn oven to 375F degrees.
Use a wire rack on baking sheet that has been covered with foil. Lightly spray rack with cooking oil spray.
Mix sesame seeds, bread crumbs, and seasonings into a wide bowl.
Place beaten organic egg in another bowl.
Next, dip drumsticks in egg first; then into seeded mixture, making certain the drumsticks to coat evenly. Spray drumsticks ever so lightly with vegetable cooking oil spray. This will enhance the browning nicely.
Bake for 45 minutes. Turn temperature to 400F degrees and bake for another 8 minutes. Chicken must be golden and the juices must be clear when tested with a fork. At this point, I would pat the chicken lightly and set aside while making Chipotle Dip.
CHIPOTLE DIP:
Combine chipotle, low fat, light mayonnaise, tomatoes, low fat sour cream, chipotle pepper, cumin and sea salt. Blend mixture. This makes an incredibly tasty dip to be served with the drumsticks. What a grand idea this is!
Serve as an appetizer (you may want to double the recipe if you are having more guests).
Add a tasty salad and a rice pilaf to make a full meal. See Salad Section, and Rice Section for ideas.
For more healthy living cooking using chicken check under Poultry, in our Healthy Recipes site.
Healthy Recipes serves 4 people. Enjoy!
Posted by Carole-Anne on September 12, 2007
At Healthy Recipes we try to use all the healthiest products. Wild long grain rice, or regular long grain rice, pilaf is a simple side dish to make, and there are many variations. You can substitute Bulgar for the rice, plus you can use mushrooms, or make an Indian Pilaf by adding 1/2 cup diced dried fruit and raisin mixture, 1/4 teaspoon allspice, 1/4 teaspoon curry, 1/4 teaspoon turmeric – add into the broth that you use for the pilaf.
INGREDIENTS:
2 tbsp butter or olive oil
1 small Spanish onion
1 cup uncooked regular long grain rice
2 cups sodium reduced chicken stock
FOLLOW ME:
Melt butter in 3-quart sauce pan, or heat olive oil.
Add Spanish onion and cook until transparent (about 3 minutes).
Add rice, stirring often for about 5 minutes.
Add 2 cups low sodium chicken broth.
Heat mixture until boiling, turn heat to simmer and cover and cook for 15 minutes – do not remove the lid at anytime – remove from heat and let sit for another 5 minutes so it steams.
Remove lid and place in serving dish.
You can easily see how by just adding your veggies or spices and herbs, you can make a variety of different healthy pilafs.
Healthy Recipe serves 4.