Healthier Chili

Ingredients

• 1 Tbs olive oil or macadamia nut oil
• 1 lb of lean ground beef
• 2-3 can of beans, drained (I use red kidney beans, or a mix of black and red)
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1 t ground cumin
• 1 t paprika
• 1 t cocoa
• ½ t dried chilli flakes
• Cayenne pepper to taste (I use about ½ t)
• 1 t dried oregano
• 1 t onion powder
• 1 t garlic powder
• 1 bay leaf
• 1 can diced tomatoes
• 1 small can tomato paste
• 1 c water or beef stock
• Sea salt to taste
• Fresh ground pepper to taste

Directions

1. Heat the oil in a large pot over medium heat.   Add onion and cook until translucent.  Add garlic and cook another minute until fragrant.
2. Add the dry spices and cook another minute until you can smell the spices.
3. Add the beef and cook just until it’s cooked through.  Add tomatoes.  Cook for about 5 minutes, stirring regularly.
4. Add tomato paste, beans, water or stock and the bay leaf and some fresh ground pepper and bring to boil. Once chilli begins to boil, turn down the heat and simmer for about 20-25 minutes, stirring occasionally.

Chili

Ingredients

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/4 cup chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot pepper sauce (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

Fish Tacos

Ingredients

Tacos:

• 1 pound white flaky fish, such as mahi mahi or orata
• 1/4 cup canola oil
• 1 lime, juiced
• 1 tablespoons ancho chili powder
• 1 jalapeno, coarsely chopped
• 1/4 cup chopped fresh cilantro leaves
• 8 flour tortillas

Garnish:

• Shredded white cabbage
• Hot sauce
• Crema or sour cream
• Thinly sliced red onion
• Thinly sliced green onion
• Chopped cilantro leaves
• Fresh made salsa

Directions

Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.
Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Asperagus & Egg Saald

INGREDIENTS
1 small garlic clove, finely chopped
Salt
3/4 teaspoon finely chopped anchovy
2 teaspoons lemon juice
6 tablespoons extra virgin olive oil
1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
3 cups (packed) torn frisée lettuce
2 large eggs
Black pepper.

1. Mash the garlic and a pinch of salt into a paste with the side of a knife. Mix it in a small bowl with the anchovy, lemon juice and 2 tablespoons oil.
2. Place a large skillet over medium-high heat for 20 seconds. Add 3 tablespoons oil. When it shimmers, add the asparagus. Toss occasionally until golden brown and almost tender, 2 to 3 minutes. Add a pinch of salt and cook until tender, 1 to 2 minutes longer. Transfer to a large bowl; add the frisée and the garlic-anchovy dressing and toss gently.
3. Return skillet to medium heat and add the remaining 1 tablespoon oil. Crack in the eggs; season lightly with salt and pepper. Cook until the eggs are just set, about 3 minutes.
4. Divide the salad between two serving plates. Top each with an egg.
Yield: 2 servings.

Refried Bean Tostadas

Ingredients

• 6 (6-inch) flour or corn tortillas
• 3/4 cup fat-free refried beans
• 3/4 cup jarred red salsa
• 1 cup shredded Cheddar (about 2 1/2 oz.)
• 1 tablespoon finely chopped fresh cilantro
• 1 cup shredded Romaine lettuce
• 2 tablespoons sour cream

Preparation

• Preheat oven to 400°F. Mist every other cup of a 12-cup muffin tin with nonstick cooking spray. Press a tortilla into each sprayed cup, flattening out edges, and bake until golden, about 8 minutes.
• Divide beans among tostadas, top with salsa and sprinkle with cheese. Return to oven and bake until warmed through, 7 to 10 minutes.
• Place each tostada on a plate and sprinkle with cilantro. Top with some lettuce and a small dollop of sour cream. Serve with extra salsa, if desired.

Cajun Gumbo

Ingredients

• 1 pound andouille sausage, cut into 1/4-inch-thick slices
• 4 skinned bone-in chicken breasts
• Vegetable oil
• 3/4 cup all-purpose flour
• 1 medium onion, chopped
• 1/2 green bell pepper, chopped
• 2 celery ribs, sliced
• 2 quarts hot water
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• 2 teaspoons Creole seasoning
• 1/2 teaspoon dried thyme
• 1/2 to 1 teaspoon hot sauce
• 4 green onions, sliced
• Filé powder (optional)
• Hot cooked rice
• Garnish: chopped green onions

Preparation

• Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.
• Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.
• Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.
• Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.
• Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.
• Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.
• Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice. Garnish, if desired.

Jambalaya

• 2 tablespoons vegetable oil
• 1 pound andouille or other spicy smoked sausage, sliced
• 1 large onion, diced
• 1 bell pepper, diced
• 3 celery ribs, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 teaspoons Creole seasoning
• 1 (28-ounce) can crushed tomatoes, with juice
• 4 cups chicken broth
• 2 cups uncooked long-grain rice
• 1 pound shrimp, peeled and deveined
• 4 green onions, chopped

Preparation

• 1. Heat oil in a Dutch oven over medium-high heat. Add sausage, and cook, stirring constantly, 5 minutes or until lightly browned. Remove sausage with a slotted spoon; set aside.
• 2. Add onion and next 7 ingredients to hot drippings in Dutch oven; sauté 5 minutes or until vegetables are tender. Stir in reserved sausage, tomatoes, broth, and rice. Bring mixture to a boil, reduce heat, and simmer, covered, 25 minutes or until rice is tender.
• 3. Stir in shrimp; cover and cook 5 minutes or until done. Sprinkle each serving with green onions.