Tag Archives: organic cumin

Penny Saver’s Chicken Chili

Love having this on ccccold Sunday afternoons, as we watch the Pats… win!

Penny Saver’s Chicken Chili

Course Main
Cuisine Mexican
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 6 boneless skinned chicken breasts
  • 3 tbsp vegetable oil
  • 3 onions chopped
  • 6 tsp garlic minced, or
  • 3/4 tsp organic minced garlic
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 jalapeño pepper minced
  • 1/4 cup organic chili powder
  • 3 tbsp organic ground cumin
  • 1 tbsp organic oregano dried
  • 2 teaspoons organic ground coriander
  • 1 28- oz can crushed tomatoes
  • 1 15 1/2- oz can stewed tomatoes
  • 1 cup canned low-salt chicken broth
  • 2 15 1/2- oz cans kidney beans rinsed, drained
  • 1 15 1/2- oz can black beans rinsed, drained
  • grated cheddar cheese we like hot habanero cheddar
  • loaf of crusty rustic bread or sour dough

Instructions

  1. Place chicken in large skillet. Add enough water to cover chicken, and bring to boil. Reduce heat, and simmer until cooked (about 10-15 minutes). Drain chicken; cool slightly. Coarsely shred meat. (Can be made a day ahead, covered and refrigerated.)
  2. Heat oil in heavy large pot over medium-high heat. Add onions and sauté until tender, about 10 minutes. Add garlic, green pepper, red pepper, and jalapeño. Saute 1 minute. Mix in chili powder, and oregano. Add tomatoes and broth. Bring to simmer, breaking tomatoes with wooden spoon. Simmer over medium/low heat for about 1 hour to blend flavors, stirring occasionally.

  3. Add beans and shredded chicken to chili. Simmer uncovered until chili thickens, stirring occasionally, (about 30 minutes).
  4. Ladle chili into bowls. Top with shredded cheese. Serve with thickly sliced bread (and/or carrots and celery).

Southwestern Salsa (aka Cowboy Caviar)

Southwestern Salsa (aka Cowboy Caviar)

Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 avocados diced
  • 1 tomato diced
  • 11 oz corn one can drained, and cut to dice size
  • 15 oz black-eyed peas one can drainded and rinsed
  • 2/3 cup cilantro chopped
  • 6 green onions chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp organic ground cumin
  • 3/4 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns
  • 1 tsp lemon juice

Instructions

  1. Combine all ingredients in a bowl.
  2. Serve with tortilla chips.
  3. (Plan to make within a couple hours of serving. Really only good for one day.)

Red Swiss Chard with Bacon, Feta and Currants

Vivid green and red make this a colorful side dish for holiday dinner.  The confluence of smoky bacon, velvety feta and sweet currants play perfectly against the bitter greens.

Red Swiss Chard with Bacon, Feta and Currants

Course Salad, Side
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 -6

Ingredients

  • 4 strips thick-cut smoked bacon diced
  • 1 small onion diced
  • 2 tsps organic ground cumin
  • 1/4 tsp organic ground cayenne
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black peppercorns to taste
  • 2 cups Red Swiss Chard
  • 12 oz chicken broth
  • 1/2 cup feta cheese diced or crumbled into small pieces
  • 3 tbsp currants

Instructions

  1. In heavy pan, cook bacon until fat renders. (Add a drop or two of olive oil if it sticks.)
  2. Add onion.
  3. Sprinkle cumin, cayenne, sea salt and pepper on onion and continue cooking until bacon is crispy.
  4. Add red swiss chard and saute briefly.
  5. Add chicken broth and currants. (Currants will plump up nicely.)
  6. Cook with top on at low heat for 15-20 minutes.
  7. Gently stir in feta so it melts slightly.

Mediterranean Holiday Hummus

Homemade hummus – so easy, so nutritious.  This exotic version transports you to the Greek Islands. Serve it as a holiday appetizer for a taste of warm sunshine in frosty weather.

Mediterranean Holiday Hummus

Course Appetizer
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 6

Ingredients

Hummus

  • 30 oz garbanzo beans 2 cans drained and rinsed
  • 2 cloves garlic
  • 2 tbsp tahini
  • 1/2 cup olive oil
  • 1/2 cup water
  • 3 lemons juiced
  • 1 tsp fine sea salt
  • 2 tsp organic ground cumin
  • 1 tsp organic ground cayenne

Pita Chips

  • 4 pita rounds
  • 1/4 cup sesame seeds
  • 1 tbsp olive oil
  • 1/4 tsp fine sea salt
  • 1/8 tsp organic ground cumin

Garnish

  • 1/4 cup pine nuts
  • 1 tsp organic oregano
  • 1/2 tsp organic garlic powder
  • 1/8 tsp organic ground paprika
  • 1/4 cup greek olives

Instructions

  1. In food processor, blend hummus ingredients to desired consistency. Add more lemon juice, water or olive oil to thin if necessary, and pour into serving bowl.
  2. In small saucepan, lightly toast pine nuts tossed with oregano and garlic powder, being careful not to burn.
  3. Top hummus with pine nut mixture and green and black olives; sprinkle paprika lightly.
  4. Lightly brush pita bread with olive oil and sprinkle on sesame seeds, cumin and salt. Toast on cookie sheet until light golden brown. Snip with scissors into triangles and serve alongside hummus.

The Economy Sucks but my Creamy Frijoles Rock

 

The Economy Sucks but my Frijoles Rock

Refried beans, sometimes known as frijoles, get a bad rap nutritionally because they're often made with lard, then fried in oil. Neither is necessary. This healthy version (note that I even snuck a carrot in and no one noticed) is just as delicious and having a pot of them around is an excellent way to stretch your family food budget in this time of financial uncertainty. Pull out the old crock pot for stress-free, one-pot easy preparation. Turn it on low before you leave for work and come home to the robust, earthy aroma of Old Mexico. What can you do with a pot of frijoles?
Course Side
Cuisine Mexican

Ingredients

  • Dry pinto beans 1 cup
  • Water
  • Chicken or vegetable broth at least 2 cups, enough to generously cover beans
  • Small onion chopped
  • Garlic two cloves
  • 1 carrot diced
  • *optional - if you have a ham hock or other bone around stick it in for flavor
  • 1 teaspoon organic ground cumin
  • 1 teaspoon dried organic oregano
  • salt to taste