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 April 19, 2008
CURRIED BLACK BEAN STEW
This healthy recipe is a vegan main dish and is fabulous served with a spicy mango chutney. Try it – you will love it.
INGREDIENTS:
2 tbsp extra virgin olive oil
1 medium onion diced
6 cups butternut squash, peeled and cut into 1″ cubes
1 tbsp curry powder
1/2 tsp ground cinnamon
1/2 tsp cracked pepper
2 cups low-sodium, organic vegetable broth
2 – 19 oz cans organic low-sodium black beans, drained and rinsed well
8 whole apricots, chopped coarsely
NOW FOLLOW ME:
Heat extra virgin olive oil over medium heat in a large skillet. Saute chopped onion until medium brown – 2 minutes.
Add cubed squash; saute for 5 minutes or until slightly golden brown.
Add curry, cinnamon, and cracked pepper and saute for another minute or until spices are well mixed into saute.
Add vegetable broth. Stir well, scraping fried pieces off the bottom of the pan to prevent stew from sticking to pot.
Stir in black beans and apricots. Bring to a boil, cover, reduce heat to low, and let simmer for 35 minutes, or until squash is thoroughly softened. Stir occasionally. Let sit for 10 minutes, stir again. Voila – Curried Black Bean Stew is ready to serve.
Serve with my scrumptious baking powder biscuits, under Bread, Muffins, Bicuits. Enjoy!
Healthy Recipe makes 4 – 1 3/4 cup servings. This is wonderful!
Posted by Carole-Anne on April 1, 2008
Baked beans is an “old thyme favorite” of mine so Healthy Recipes insists this be part of our recipe collection. The nutritious part of beans is a given; full of protein, healthy carbohydrates, use sugar replacement Splenda (brown) and molasses, which is the uncrystallized syrup produced in the refining of sugar, and voila – a few spicy items and we have a fine baked bean dish.
INGREDIENTS:
1 lb dried navy beans (2 cups)
Water
3/4 cup Spanish onion, chopped
4 oz salt pork, diced (optional)
1/3 cup Splenda brown sugar
3 tbsp dark molasses
1 tsp sea salt
3/4 tsp dried mustard
Dash of freshly ground pepper
NOW FOLLOW ME:
Rinse beans; add to 1 1/2 quarts/liters of water. Bring to a boil and simmer 2 minutes. Remove from heat; cover and let sit for 1 hour. Add water, if necessary, to cover beans.
Heat beans to boiling point; reduce heat and cover to simmer 1 to 1 1/2 hours, or until just tender. If you boil the beans, they will burst, so watch carefully.
Next, drain the beans, saving the liquid. Layer the cooked beans, chopped onion, and salt pork , if you are using pork, in a Dutch Oven or old fashioned crockery bean pot.
Combine brown sugar, molasses, sea salt, dry mustard, freshly ground black pepper, and the saved bean liquid. Pour over beans. If necessary, add a little water just to, almost cover beans.
Cover and cook in oven at 350F degrees for 3 hours, uncovering and stirring occasionally during that time period.
Uncover and cook beans for another 30 minutes until you reach the desired consistency.
Healthy Recipe serves 6 people. This is a fantastic recipe, with or without the pork.
Posted by Carole-Anne on March 24, 2008
Healthy Recipes now has tried a wonderful black bean chili. It does have ground beef in it, but for vegetarians, remove the beef and add another variety of beans or orzo grain pasta to replace the beef. I have tried it both ways and like the orzo grain recipe just as much if not more than the beef recipe.
INGREDIENTS:
1 tbsp extra virgin olive oil
1 small onion chopped
8 oz very lean ground beef (for Vegetarian, use kidney beans, 1 – 14 0z can and/or make Orzo (grain pasta) and add it to recipe with beans.
2 tsp chili powder
1 cans 14 1/2 oz diced tomatoes with green chilies in them
1 cup water.
NOW FOLLOW ME:
In a large skillet (do not use Teflon), add 1 tbsp extra-virgin olive oil and chopped onion. Simmer until beef is browned and onions are transparent.(15 minutes).
Stir in chili powder and cook for 2 minutes.
Stir in 2 cans black beans (or kidney beans and/or prepared Orzo), 1 can tomatoes with green chilies, and 1 cup water.
Heat to a boil, then reduce heat to simmer for 25 minutes. This allows the mixture to thicken on it’s own.
Stir occasionally.
Awesome healthy recipe makes 5 cups (vegetarian dish may contain more). I find it so satisfying when a recipe can be used either way, because many people have stopped eating red meat. So go for it. You will love the taste of this healthy recipe.
Healthy Recipe makes 5 – 6 cups of Black Bean Chili.