|My family flipped over these tasty treats |
(I barley had time to snap these pictures before
The next day was Sweet Sunday; at least that's what we are calling it now in our attempt to create new traditions that will bring the adult children into the kitchen and to the dinner table more often. For this week's dessert we made "Remi Bars" which are actually rice crispy treats made with Fruity Pebbles. A sugary sweet (although full of food coloring) gluten free cereal - but so very good in this dessert! I actually had them for the first time last week at work where a co-worker, named Remi, brought two trays of tempting cereal bars to work. Apparently it was national Cereal Day and he thought it would be appropriate. If nothing else, his elf like gesture made us all sugary high, full of smiles and able to pass the work day on a sweet note. If following the linked recipe, please note that I used eight cups of cereal. Most recipes online call for 5-6, but that just seemed to marshmallow dense; mine turned out gooey and light (and very sweet!).
Now it's finally Souper Tuesday and I'd like to attempt to share another chili recipe. You see, my married daughter recently asked if I could make my chili when I go to visit her this summer, because she "can't seem to get her's to taste like mine." But the truth is, even if she follow's the below recipe with the exact same ingredients, it will probably never taste the same; and I've never had two pots of chili taste exactly the same either. With each new batch comes meat of a different flavor (depending on where the animal was fed), different flavors and temperatures of peppers (depending on the time of year) and different ingredients (do we feel like adding beans this time or not?).
According to an author at the Food Lab, making a tasty pot of chili is a science and requires some thought and patience. I can attest to this as the pot I made this week took several hours. But it's all worth it when you get to store the left overs in the freezer for future lunches or homemade batches of chili fries!
|I used my Pampered Chef Chopper to get my |
vegetables to the right consistency.
Better than Koney Island Chili (but taste almost the same):
1 pound organic ground beef
2 pounds ground turkey
1 large red pepper, chopped fine
3 poblano peppers, chopped fine
1 large onion, chopped fine
5 cloves garlic, crushed
9 tablespoons chili powder
3 tablespoons cumin
3 tablespoons Mexican oregano
1 tablespoon Kosher salt
1 teaspoon cinnamon
3 tablespoons sucanat or turbinado sugar
4 cans (6 oz.) tomato paste
1 (14.5 oz.) can petite cut diced tomatoes with green chilies
1 (7 oz.) can chipolte peppers with sauce, chopped
5 tablespoons beef stock base (Better Than Bouillon brand, recommended)
1/2 cup quinoa, cooked
|Use good quality ingredient to insure the best tasting chili!|
- Prepare all ingredients before you start. This will take some time, so cue up your favorite music to make the time pass happily.
- Begin by browning the ground beef in a saute pan, place in large stock pot when finished, follow with ground turkey meat, add to pot. Saute one pound of meat at a time to fully brown all surface of meat. Browning all three pounds at once has a "stewing" effect on the meat,
- In same pan, saute onions and peppers until onions are clear, but not caramelized; add garlic and warm threw. Use a lightly flavored oil such as grape seed, sunflower or canola so not to compete with the flavors being cooked. You really want to highlight the flavors of the peppers and the chilies.
- Add the chili powder, cumin and oregano to onions and peppers and saute a couple of minutes or until spices are toasted. Add this mixture to stock pot.
- To stock pot add cinnamon, sugar, tomato paste, diced tomatoes, chipolte peppers, beef stock, quinoa and carrots. Cover all ingreidents with filtered water and stir.
- Cook over medium heat until it comes to a gently boil, reduce heat and simmer 45 minutes to an hour. Remove from heat to cool.
|Fred and I returning to the place |
we met 24 years ago!