Weeknight dinners that satisfy the whole family can be less of a challenge than many people realize. Comforting, filling and quickly prepared meals don’t have to mean less nutritious choices for busy families. One good idea, for example, is chili-a dish most families enjoy. With a timesaving recipe that’s ready to serve in half an hour, the family can be eating in less time than the pizza delivery.

Picadillo is a classic Latin chili that combines smoky and spicy flavors with a touch of sweetness found in natural raisins. Commonly made with ground beef, a substitution of chicken cut into chunks is a healthy alternative to the traditional dish. Serve it ladled into bowls as it is or over rice for a heartier one-dish meal.

For guests, chili makes a crowd-pleasing presentation served buffet style, along with a selection of toppings such as grated cheese, scallions, cilantro, chopped avocado and sour cream. Tortilla chips and a simple green salad complete the meal.

The next day, picadillo chili can be used for filling tortillas for lunch. Simply reheat leftovers and spoon onto a warmed flour tortilla. Add shredded cheese if you still have some, roll up and serve.

Quick Chicken Picadillo Chili

2 tsp. ground cumin

2 tsp. chili powder

1 tsp. salt

1/4 tsp. cinnamon

1 lb. boneless, skinless chicken breasts cut into 1-inch chunks

1 Tbsp. vegetable oil

1 large onion, chopped

4 cloves garlic, minced

2 cans (14.5 oz. each) Mexican-style diced tomatoes, undrained

1/2 cup chipotle salsa or medium heat salsa

3/4 cup Sun-Maid Raisins

1 can (16-oz.) red or black beans, drained

Optional toppings: chopped cilantro, shredded cheddar cheese, sour cream

Combine cumin, chili powder, salt and cinnamon. Coat chicken evenly with seasonings. Heat oil in a large saucepan over medium heat. Add onion and cook 5 minutes. Add chicken and garlic. Cook 3 minutes, stirring occasionally. Stir in tomatoes, salsa and raisins. Bring to a simmer. Cover and cook 10 minutes.

Stir in beans. Cover and continue to simmer 5 minutes. Ladle into bowls and serve with desired toppings. Makes 6 servings.

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To your food heaven

Dominic

While nearly everyone in America grills, not everyone is comfortable barbecuing more than the basics. Here’s an approach to grilling you can “steak” your reputation on:

Neighborhood grocery stores can help make the outdoor cooking experience easier by providing everything a griller needs under one roof. The Great Grilling program at Safeway features recipes, tools and high-quality ingredients for families that want to create delicious meals on the grill, and their Rancher’s Reserve beef is guaranteed tender. The recipes were developed in the test kitchens of Sunset magazine to make it easier for shoppers to grill up a meal on the spur of the moment.

Whether using a charcoal or gas grill, having the right accessories on hand makes for easy and safe grilling-and even easier cleanup. A wide spatula, extra-long tongs, a long-handled brush and a spray bottle with water are the foundation for a great griller’s tool kit.

Direct-heat grilling is best for thin cuts of meat that cook quickly. It gets them nicely browned on the outside in the short time they take to get done in the middle. Here’s a surefire recipe using direct-heat grilling:

Flank Steak with Green Olive-Jalapeño Tapenade

A Mediterranean-inspired tapenade is a flavorful addition to this tender flank steak.

Prep time: About 20 minutes

Grill time: 13 to 17 minutes, plus 5 minutes to rest off the grill

Makes: 4 servings

1 jar (4.5 oz.) Safeway Select Stuffed Jalapeño Olives, drained

2 garlic cloves, peeled

1 cup coarsely chopped Italian parsley

2 tablespoons fresh rosemary leaves

1 tablespoon grated lemon peel

1/4 cup Safeway Select Verdi Olive Oil

1 Rancher’s Reserve Flank Steak (about 11/2 lb.)

1. Prepare barbecue grill and preheat for direct-heat cooking. For charcoal grill, before you put the grill over the hot coals, brush it with a medium coat of oil; for gas grill, when hot, brush grill with a medium coat of oil.

2. Rinse olives and drain well. Combine olives, garlic, parsley, rosemary, lemon peel and oil in a food processor and pulse until mixture forms a fine paste. Set aside 1/2 cup of the tapenade mixture for seasoning meat; reserve remainder for serving or another use.

3. Rinse flank steak and pat dry. With the tip of a sharp knife, make shallow diagonal cuts about 1 inch apart over one side of steak, then make cuts perpendicular to the first to create a diamond pattern. Repeat on other side of steak.

4. Spread 1/2 cup of the olive mixture on both sides of steak to coat evenly.

5. Lay steak on oiled grill over a solid bed of hot coals or high heat on a gas grill. Keep charcoal grill uncovered; close lid on gas grill. Cook steak until browned on the bottom (lift edge with tongs to check), 8 to 10 minutes. With tongs or a wide spatula, turn steak and continue to cook until done as desired, about 2 minutes longer for rare (red in center; cut to test) or 4 minutes longer for medium-rare (pink in center).

6. Transfer steak to a clean platter or rimmed carving board and let rest about 5 minutes, then cut in thin, slanting slices across the grain to serve. Offer remaining tapenade to add to the meat to taste.

Beverage suggestions: A spicy, plummy zinfandel; a hoppy, English-style pale ale; or peppermint iced tea.

Tools: Grater (for peel), strainer or colander, measuring cups and spoons, food processor, paper towels, sharp knife, spatula for spreading, heatproof brush for oiling grill, tongs or wide spatula, platter or rimmed carving board.

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To your food heaven

Dominic

This pasta dish is just marvelous!  And if you live somewhere that you can find farm fresh asparagus in early spring, it makes this dish simply to die for!

The vinaigrette brings out the tanginess of the red peppers, and the hearty avocados add a modest coating to the fettucine noodles.

Ingredients:

1 16 oz. package organic fettucine noodles
1 pound fresh organic asparagus (try to obtain local, farm fresh!)
2 organic red peppers
2 organic avocados
One half organic onion
One quarter cup organic olive oil
One half cup organic balsamic vinegar
Fresh ground salt and pepper to taste

Method

Bring one large pot of water and one smaller saucepan of water to a boil.  Meanwhile, chop asparagus into one-inch chunks.  Dice peppers and avocados.  To dice the avocado, carefully cut around the entire  circumference with a knife.  Twist the two halves in opposite directions until they come apart.  Squeeze the half holding the pit until the pit pops out.  (If you rinse the pit off, it makes a silly temporary cat toy.)

Use a knife to cut long parallel lines into the avocado, then cut lines perpendicular to those.  Use a spoon to pop the cubes out of the skin.  Slice onion very thinly, then cut each thin slab in half and separate layers to create slivers.  Whip oil and vinegar together in a smaller bowl; adjust ratio of vinegar to increase tanginess if you like.

When smaller saucepan of water boils, add asparagus and cook for only two minutes–no longer!  The water may not return to a boil, which is just fine.  You want the asparagus to be quite firm.  Drain asparagus, then place back in saucepan and cover to keep warm.

Cook fettucine in large pot of water until it’s al dente; in other words, until it’s just  done and still firm–not overcooked and mushy.  Pasta is healthier if it’s not overcooked.

Drain pasta, then place in large bowl.  Add vinaigrette to noodles and mix until noodles are thoroughly coated.  Whip up more vinaigrette to add if you like.  Add asparagus, peppers, avocado and onion.  Fold mixture until vegetables are evenly distributed throughout the pasta.

If you want a little protein to accompany this dish, serve it with a light-colored organic or local semi-hard cheese on the side, such as raclette.  This dish also pairs nicely with white wine.  It easily serves six.

This dish is addictive, so there won’t be any leftovers–which is a good thing, because the avocados won’t keep anyway!

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To your food heaven

Dominic

One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process.  Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.

BEAN SOUP
1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

VEGETABLE BEEF SOUP
1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

BARBECUED BEAN SOUP
1 lb Great Northern beans, soaked
2 tsp Salt
1 med Onion, chopped
1/8 tsp Ground pepper
2 lb Beef short ribs
6 cup Water
3/4 cup Barbecue sauce

Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

I hope you enjoy the recipes and enjoy some lovely winter dishes.

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To your food heaven

Dominic

Here is a fantastic recipe for you of crusty citrus pork chops with edamame walnut salad. This meal can be enjoyed at any time of the year and is also great for if you are trying to stay trim.

Pork Chop

Ingredients:

½ Cup Dark Brown Sugar

½ tbsp Coarse Ground Pepper

1 tbsp Kosher Salt

1 tbsp Sugar

½ tbsp Smoked Paprika

4 2inch Thick Pork Chops

Olive Oil

2 Oranges, Cut In Half

Method:

1. Preheat grill.

2. Combine first five ingredients; stir well. Pat pork chops dry with paper towels. Brush lightly all over with oil. Using your hands or a spice bottle, sprinkle chop rub over chops (reserving 1 teaspoon for salad below). Pat gently to form a crust, but do not rub hard.

3. Place chops in the center of the cooking grate over indirect medium heat. Let grill for 15 minutes before turning. Turn and let cook 10-15 more minutes or until done. The outside should be crusty and the inside juicy and just a little pink. Remove from the grill and let sit for 5-10 minutes. While the pork chops are “resting” put orange halves on the grill cut-sides down, over direct heat for 5 minutes or until charred. Remove from grill and squeeze the juice from half of an orange over each chop. Serve with Edamame and Walnut Salad.

Edamame and Walnut Salad

Ingredients:

½ Heaping tsp Dijon Mustard

2 tbsp Wine Vinegar/Balsamic Vinegar

½ Cup Extra Virgin Olive Oil

Sea Salt

Freshly Ground Pepper

1 tsp Grated Fresh Ginger

1 tsp Chop Rub

4 Oranges Peeled/Sectioned

12 oz Shell Cooked Edamame

½ Cup Walnut Halves, Toasted

Method:

1. Combine first 7 ingredients, whisk together until emulsified. Combine orange sections edamame, and walnuts. Just before serving, toss salad with about half of the vinaigrette, adding more if necessary.

2. Slice oranges between the membranes to make “supreme” slices of orange sections. Mix gently with the cooked edamame and toss with enough of the Ginger Dressing to moisten the salad. Taste for salt and pepper and adjust as necessary. Crumble toasted walnuts on top and serve with Crusty Double-Cut Pork Chops.

Once completed it will serve eight.

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To your food heaven

Dominic

]]> http://simplyfoodndrink.com/crusty-citrus-pork-chops-with-edamame-walnut-salad/feed/ 0 http://simplyfoodndrink.com/taco-burgers-recipe/ http://simplyfoodndrink.com/taco-burgers-recipe/#comments Tue, 16 Feb 2010 10:26:02 +0000 Dominic http://simplyfoodndrink.com/?p=441

We all love burgers and making a nice taco burger should be top of your cookery plans. I am often making burgers with my eight year old son so I thought I would share this recipe for you so that can do the same.

You can make family-pleasing burgers with TVP following this simple recipe. Or you can use the TVP mixture as you would a ground beef mixture inside tacos. The choice is yours.

Ingredients:

3/4 Cup Beef Broth/ 3/4 Cup Water Plus 1 Beef Bouillon cube, Crushed

1 Cup TVP

1/4 Cup Cooked/Canned Black Soy Beans, Divided

1/4 Cup Chopped Onion

3 tbsp Flour

1 1/2 tbsp Corn Meal

1 Packet (1 1/4 oz) Taco Seasoning Mix

2 Eggs

2-3 tbsp Soy Oil

Method:

1. In a medium sauce pan over high heat, heat beef broth or water and bouillon cube just to boiling. Add TVP and let stand 3 minutes. In medium bowl, mash half the beans with a fork. Add remaining beans, onion, flour, corn meal and seasoning mix.

2. Add eggs and mix well. Form into 4 patties. In large skillet, heat oil over medium-high heat. Add patties and cook until firmed and browned on one side, about 3 to 4 minutes. Turn and brown second side. Serve on buns with favorite burger toppings.

For Tacos:

1. Omit one 1 egg and the flour. In large skillet over medium-high heat, add oil; heat. Add onions, stir and cook until tender. In medium bowl, add TVP, beans, 1 egg, corn meal and taco seasoning, mix well.

2. Add to onions; stir until lightly browned, about 4 to 5 minutes. Serve in tortillas or taco shells with favorite taco toppings.

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To your food heaven

Dominic

I have decided to put together my best beef curry recipe for all you beef curry fans out there. I used to have a lot of asian customers in my old days so I have put together my secret recipe that used to have them coming back for seconds. This recipe is very easy to follow and will have you wanting your own seconds.

Ingredients:

500g diced steak
1 tbs margarine
1 lge onion,finely chopped
1 clove garlic, crushed
1 tbs ground coriander
1 heaped tsp ground turmeric
½ tsp ground black pepper
6 thin slices fresh ginger
2 fresh green chillies, finely chopped
pinch of ground chillies
2 tsp desiccated coconut
1 1/4 cups water
salt
½ cup coconut cream

Method:

Melt the marg in a large heavy pot, then gently sauté the onion & garlic for 3-4 mins. Add the coriander, turmeric, cumin, pepper, ginger, chopped and ground chillies and the steak. Stir to coat the steak and let it cook for another 5 mins. Pour in the water, cover and simmer over a low heat until the steak is tender. When it is almost cooked, sprinkle with the coconut and stir in the coconut cream.

Continue cooking until the steak is soft but doesnt break up.
Just before serving add the salt to taste.

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To your food heaven

Dominic

Here is one of my favourite Barbecued pork spare ribs recipes.

Ingredients

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry

Method

Trim off the excess fat from the thick edges of spare-ribs. Place ribs
in a shallow pan. Mix the remaining ingredients for a marinade in a bowl and spread over both sides of the spare-ribs.

Let the ribs stand for at least two hours. Place one oven rack at the top of the oven and one at the bottom. Preheat to 375F.

Hook each bank of spareribs with 3 or 4 S hooks across its width, on the thick edges, and suspend under top rack.

Place a large pan with 1/2inch water on bottom rack. This pan will
catch the drips and stop the meat from drying out and keep it juicy.

Cook the spare-ribs for about 45 minutes.

Good luck with the Barbecued pork spare ribs if you would like to leave any comments please do as any feedback is greatly appreciated.

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To your food heaven

Dominic

Here is my favourite How to make Beef stroganoff recipe.

Ingredients:

Olive oil cooking spray
1kg beef fillet, trimmed and cut into thin strips
2 onions chopped
2 cloves of crushed garlic
400g of sliced button mushrooms
3 teaspoons corn flour or more if required to thicken
1 cup of stock
1 tablespoon Worcestershire sauce
1 cup of single cream
3 tablespoons of tomato paste
1 table spoon of Dijon mustard
Half a cup of red wine
Ground salt and pepper to season

Method

In a large frying pan, spray with olive oil, pan fry the steak until bubbling in
their own juices
Drain meat juice off and discard, add stock and simmer for 20 minutes, do not
allow the meat to boil dry, top up as required.
In a separate pan cook the onions until soft (not brown) then add the mushrooms
and continue to cook until warmed through.
Add the onion and mushroom mix to the steak and simmer on a low heat
Add the Worcestershire sauce , garlic, mustard and tomato paste, stir
in ensuring the mix doesn’t catch/burn on the bottom of the pan
Let the mix cook on a low heat, stirring every few minutes, gradually add the
wine each time you go to stir it.
The longer you leave it to cook the more tender the meat will become.
10 minutes before serving gradually add the cream and season to taste.
If your stroganoff is too watery mix the corn flour with a little cold water so it looks like
milk.
Gradually add the corn flour to the stroganoff stirring in slowly, you will see and feel
the mixture thicken, stop when the mixture is thickening.

Hope you enjoy my how to make a beef stroganoff recipe.If you would like to leave any comments please feel free.

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To your food heaven

Dominic

If you are looking for something easy to put together that will not cost much to make it doesn’t get any better than this tuna pasta bake. It is also a great way of using up your leftover pasta with some lovely seasoning.

My Tuna Pasta Bake

Ingredients:

30g margarine

4 tbs flour
2 cups milk

½ cup grated cheese

salt & pepper

1 can tuna, drained.
2 cups of pasta shells

Method:

Make white sauce with marg, flour, milk, salt & pepper. Add cheese
and tuna. Heat through.

Cook pasta until ready or if you are not sure look at the packet when ready take of the heat and refresh under cold water.

Then drain add to the cheese/tuna sauce mix well heat through then serve.

You can also make it in larger portions and then save some for your kids packed lunch the following day.

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To your food heaven

Dominic