Tag Archives: organic oregano

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).

Herb Marinated Caprese

 

Herb Marinated Caprese

The simple step of infusing the olive oil with dried thyme, oregano and red pepper flakes before drizzling it on the mozzarella adds verve to this lovely, aesthetically pleasing classic from the island of Capri.
Course Appetizer, Salad, Side
Cuisine Italian
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 1 lb mozzarella fresh
  • 3 tbsp extra virgin olive oil
  • 1 tsp organic thyme dried
  • 1 tbsp organic oregano dried
  • 1/4 tsp fine sea salt
  • 1/4 tsp organic ground black peppercorns
  • 1/2 tsp organic red pepper flakes
  • 1/2 cup basil fresh, cut into thin strips
  • 4 Tomatoes
  • 1 1/2 tbsp balsamic vinegar preferably white but red is fine
  • 1 baguette thinly sliced

Instructions

  1. Slice mozzarella and tomatoes in similar thicknesses.
  2. In a small bowl, stir oregano, thyme, red pepper flakes, salt and pepper together with olive oil.
  3. Pour herb-infused olive oil over mozzarella and let sit for at least one hour.
  4. On large platter, arrange tomatoes and mozzarella in layers. Drizzle with balsamic vinegar and garnish with shredded fresh basil.
  5. Serve with sliced baguettes.

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

Split Pea Soup

 

Split Pea Soup

We don't get many rainy days in Colorado, so I really look forward to them. Today we were treated to a rare rainy day. I made split pea soup and took Einstein on a walk along the Platte River while the flavors in the soup melded together. This soup is filled with flavor and makes enough for four. It freezes well, so I usually make a double batch, freeze half and save it for when the snow falls as an apres ski treat.
Course Main, Soup
Cuisine American, French
Servings 4

Ingredients

  • 2 sliced uncured bacon
  • 1 medium onion minced
  • 1 carrot minced
  • 1 celery stalk minced
  • 3 cups split green peas
  • 4 cups low sodium chicken broth
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 organic bay leaf
  • 1/2 teaspoon organic thyme dried
  • 1/2 teaspoon organic oregano dried
  • coarse sea salt and ground black pepper to taste

Instructions

  1. in a large sauce pan, cook bacon over medium heat
  2. remove from pan and dice into small pieces
  3. add onion, garlic, carrots, and celery to the bacon pan and saute 4 minutes
  4. add split peas and bacon and saute for one more minute
  5. add chicken stock, water, white wine, and bay leaf, bring to a boil for 5 minutes
  6. reduce heat, cover and simmer for 45 minutes.
  7. let cook, puree in blender unit smooth.
  8. Nutritional Information/Serving

Spicy Steak Fries

This is adapted from a Gourmet recipe published in January 2002. Sweet potatoes are not big in my house, so I replaced the sweet potatoes in the original recipe with good old spuds … and this is now a favorite. It goes equally well with an omelet or hamburgers.

Ingredients

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