CHILI CON CARNE (MY FAVORITE)

Posted by Carole-Anne on February 16, 2008

Over the years, I cultivated my favorite chili con carne recipe, and it remains my favorite.  I shall share it with Healthy Recipes. 

My secret is the use of very lean beef, minced, 2 tbsp brown sugar, basil and oregano, and I prefer to use crushed tomatoes (one large can) and 2 tbsp. of tomato paste rather than 2 cans of tomato paste which I see in so many recipes.  Also, I like to let my chili simmer until it thickens on its own. So enjoy this recipe.

INGREDIENTS: 

1 tbsp extra-virgin olive oil

1 lb extra-lean beef, minced 

3 cloves garlic, minced

1 medium-size Spanish onion, chopped

1 green pepper, chopped

1 cup canned mushrooms without juice (or fresh sliced)

2 tbsp chili pepper

1 pinch of cayenne pepper

1 14-ounce can crushed tomatoes

2 tbsp tomato paste

2 tbsp brown sugar

2-14 oz cans red kidney beans (rinsed)

NOW FOLLOW ME:

Heat olive oil in large heavy-based pan.

Add the garlic, onions, and green pepper; cook over medium heat until golden browned.

Add very lean minced beef, cooking on medium-high heat, well browned.  Add chili powder, cayenne and oregano and basil.  Stir well and cook over medium heat for 5 minutes.

Mix crushed tomatoes, tomato paste, 1/2 cup water and let simmer for 30 minutes, stirring occasionally.

Add, beans, sugar, and flavor with seas salt and pepper to taste.  I let the chili simmer on lowest setting for a couple of hours and the flavour is out of this world.

Now, just before serving, I like to grate some light cheddar cheese on top and let it melt a bit into the chili. 

This Healthy Chili Con Carne Recipe is now ready to serve.

Chili tastes excellent with Caesar Salad and Buttermilk Biscuits, or Baking Powder Biscuits; both recipes on this site!

Healthy Recipe serves 6 people heartily.  Yummy!

PJ’S POTATO ONION GRATIN

Posted by Carole-Anne on February 5, 2008

Healthy Recipes has found a great recipe from a dear friend in Vancouver, B.C.  This recipe has now become a favorite of ours.

INGREDIENTS:

3 tbsp extra-virgin olive oil, plus more for brushing

4 cups thinly sliced onions

3 elephant garlic cloves chopped

1 tbsp chopped fresh thyme

1 tsp chopped fresh rosemary

2 lbs Yukon-Gold potatoes, peeled, sliced into 1/8″ rounds

3/4 tsp sea salt

3/4 tsp freshly ground black pepper

1 1/4 cups low-salt chicken broth

FOLLOW ME NOW:

Heat 2 tbsp of olive oil in large skillet over medium heat.

Add onion slices, chopped garlic; sprinkle with salt and peppers.

Saute onion mixture until onions are golden (8 minutes).

Add rosemary and thyme; saute for 2 minutes.

Let stand at room temperature.

Preheat oven to 425F degrees.

Brush 11″ x 7″ x 2″ glass baking dish with olive oil.

Layer 1/3 of potatoes on bottom of baking dish.  Top potatoes with 1/2 onion mixture.  Repeat process.  Drizzle top with remainder (1 tbsp) olive oil. 

Cover dish and bake for 30 minutes.  Uncover dish and bake until potatoes are tender and top is golden (25 minutes).

Let stand for 10 minutes and serve.

Healthy Recipes highly recommends this potato dish for its excellent healthy way of cooking potatoes, using extra-virgin olive oil, onions, garlic – all excellent heart healthy veggies and for the use of two of our favorite herbs, rosemary and thyme, which, in turn, brings out the flavor of this magical dish.

If you desire this wonderful potato side dish, and want to add some beauty to your table, take a look at our www.sterlingsilverflatwareset.com and you will be able to dress your table up with a flair for the fancy.

Healthy Recipe serves 6.