Three Bean Chili

If you read my blog long enough you will see that I am not a fan of the cold weather. I love leather jackets...I love boots...and I love the holiday season. But I am a much happier person when it is above 60 degrees out. So we are this period of being too warm during the day to cut the heat on; but too cold at night not to. And I just had the air on last weekend as it was in the 80s. I so hate not having a few weeks where I can just use the ceiling fans and have the heating and air turned to the off position.

So as I debate on what to do to heat up my frigid house and my cold body, I figure soup is a good way to start. One of my favorite soups is chili. I make it with black beans. I use black beans with dark and light red kidney beans. I use a mix of pinto beans, black beans and garbanzo beans. I use turkey meat. I use chicken. I use ground beef. There are many ways to enjoy chili at my house. And it is also imperative at my house to enjoy it with some skillet cornbread or buttermilk cornbread muffins.

Three Bean Chili

3 tbsp olive oil
1 lb ground turkey or ground beef
1 medium yellow onion, diced
1 green pepper, diced
3/4 c diced celery
1 large jalapeno pepper, seeded and minced
3 tbsp hot Mexican-style chili powder
1 tsp ground cumin
2 tsp smoked paprika
1 tbsp white vinegar
1 1/2 tsp salt
1 tbsp parsley
1 14-oz can diced tomatoes, undrained
2 c chicken stock
1 bottle Corona
1 15-oz can pinto beans
1 15-oz can black beans
1 15-oz can  garbanzo beans

In a large stock pot, add olive oil and crumble in turkey or ground beef and cook, until no longer pink. Stir in onion, pepper, celery and jalapeno and cook until softened. Stir in seasonings. Stir in diced tomatoes,  chicken stock and Corona. Add beans to the pot. Bring to a boil. Reduce heat to low, cover and simmer for 45 minutes. Remove from heat and serve.

Top with sour cream and green onions.


All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Skillet Cornbread

A few things Southerners are known for: 1) they make some ridiculously good, but diabetic coma sweet, iced tea; 2) peach cobbler and sweet potato pie are dessert staples; and 3) don't sleep on a plate of buttermilk cornbread, black eyed peas and collard greens...make you want to slap ya grandma.

I am making some skillet cornbread to go along with my bowl of chili tonight. Now if you suffer from high cholesterol, you might just want to look at the photos and skip the recipe. Because this recipe calls for butter in proportions that would win Paula Deen's approval! You need a cast iron skillet for this recipe. You can use white or yellow cornmeal. And if you really want to kick your cornbread up a notch, use a bit of bacon grease instead of butter.

If you don't own a cast iron skillet and feel compelled to run out and buy one, you can typically find them at Target (between $12-$20). You will want to season your cast iron pan before you use it. Seasoning a pan gives it a stick-resistant coating of polymerized fat and oil on the surface, which will prevent it from rusting and foods from sticking to the surface. 

How to season your cast iron skillet:

1. Heat the oven to 300 degrees.
2. Coat the pan with lard. Don't use a liquid vegetable oil.
3. Place the pan in the oven. In 15 minutes, remove the pan; pour out excess grease.
4. Place the pan back in the oven and bake for 2 hours.

Tips for caring for your cast iron skillet:

1. Allow hot cast iron skillets to cool gradually.
2. Never immerse a seasoned cast iron skillet in water to clean it.
3. To rid the cast iron pan of minor rusting, use a steel wool pad and put it through another round of seasoning.
4. Never drop cold water into a hot cast iron skillet or it will split or crack.

Buttermilk Skillet Cornbread

2 c buttermilk, at room temperature
2 eggs, at room temperature
1 stick butter, melted
2 c cornmeal
2 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1/8 c sugar (or one packet Stevia)

Preheat the oven to 425 degrees and place cast iron skillet inside to heat as you mix the batter.

Combine the buttermilk and eggs. In a medium sized bowl, combine the cornmeal, baking powder, baking soda, salt and sugar. Combine the wet and dry ingredients together. Whisk in 6 tbsp of the melted butter.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees.

Add the remaining 2 tbsp butter to the hot skillet, coating the sides and the bottom. Pour the batter into the skillet and place it in the center of the oven. Bake until toothpick inserted into the center comes out clean, approximately 20-25 minutes. Remove skillet to wire rack and let cornbread cool for 10-15 minutes. Invert onto wire rack. Cut cornbread into wedges and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Salt and Vinegar Potato Chips

I feel really bad when I have people over to visit and have not gone to the grocery store. I have plenty of food in my fridge and pantry that I like to eat. However, it appears that none of my friends and family members are eating healthy so there is not plenty in my fridge and pantry that they like to eat. My sister was here this week and has been eating these deli sandwiches for lunch. I keep looking at her lunch, thinking fondly of how I used to bake bread, with my beloved Sunbeam bread maker, for my sandwiches. But something was missing from her lunch. Potato chips! What's a sandwich with no chips? So I remembered that I had some Russet potatoes in the fridge and decided to make a batch of chips to complete her lunch for tomorrow.

I have some reservations about making the chips because I was cooking dinner a few weeks back and heard this mini explosion. I looked up and saw a fire in the back of my range and was devastated that I may have to have a funeral for my Frigidaire...or better yet, one for myself! It turns out that a cord in the back had been worn, possibly due to age, and the electrician said it was no major problem to repair.

So the stove was fixed the next day...but the electrician also said my house could have burned to the ground and I could have been electrocuted. So, needless to say, it has taken a while for me to be completely comfortable in the kitchen, which is a shame because it is my favorite space in the house. I said all that to say, these chips would normally be cooked in a 400-450 degree oven but, after the "incident" I am a little nervous about cutting the oven on that high.

So, here's hoping that my act of sisterly kindness does not give me a kitchen nightmare!

Salt and Vinegar Potato Chips

2 medium russet or Yukon Gold potatoes
1 tbsp extra-virgin olive oil
1/2 tsp sea salt
2 tsp vinegar

Preheat oven to 400 degrees and place rack in lower position.

Slice potatoes with mandolin (approximately 1/8 inch thick) and put them in a bowl of water to soak for ten minutes. Pat potatoes dry. Divide potatoes between baking sheets, lined with parchment paper. Drizzle with oil, toss, and spread them in a single layer on sheets, careful that chips are not touching.

Bake until crisp, about 10-12 minutes. Sprinkle with salt and vinegar.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chicken Tortilla Soup

I keep saying I am not quite ready for the cold but now that I have started this soup thing, I am on a roll. I'm watching the local news and they are calling for rain all day tomorrow. September is my busiest month of the year and this has been a particularly rough week. So I am secretly hoping that I will be able to stay in, eat my soup and enjoy doing absolutely nothing tomorrow, other than listen to the rain against my window. Wishful thinking, I know.

Chicken Tortilla soup is great for rainy days and football Sundays. Pair it with a cold Corona...good times, good times. You can garnish it with a myriad of things - avocado, fresh tomato, red onion, sour cream, four cheese blend, cilantro, lime, tortilla chips...so many options.

I will say, this soup has helped to open up my clogged sinus cavities. I might have to keep some of this on hand on a regular!

Chicken Tortilla Soup

3 boneless skinless chicken breasts
2 tbsp olive oil, divided
1 medium onion, diced
1 green bell pepper, diced
1 Serrano pepper, diced
1 clove garlic, diced
1 tsp cumin
3 tsp chili powder
2 tsp salt
1/2 tsp of cayenne pepper
Ground pepper, to taste
4 c low sodium chicken broth
3 c  water
2 c fresh tomatoes, diced
2 cans black beans, drained and rinsed
2 c fresh corn

Preheat oven to 375°.

Drizzle some olive oil onto chicken breasts. Season chicken breast with salt and pepper and bake chicken for 25-30 minutes, or until chicken is done. Shred chicken, pulling breasts apart with a fork. Set aside until ready to use.

Heat remaining 1 tablespoon of olive oil in a stock pot over medium high heat. Add the chopped onions, garlic and peppers and cook for 3-5 minutes. Stir in the remaining spices, add the shredded chicken and stir until combined. Stir in the tomatoes, chicken broth, water, black beans and fresh corn. Bring to a boil, stirring constantly; then reduce heat and simmer for 30-45 minutes. Garnish with your favorite toppings and serve hot.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shiitake Mushroom Soup

Ugh! I’m getting sick. This weekend the weather turned from 90° to 60° overnight and I feel like crap. Headache, sneezing, eye pain, stuffy nose, stuffy head, earache. So I decided to try the age old chicken broth remedy. I am not in the mood for chicken noodle. So I tried my version of a mushroom shiitake soup. The reason it is “my version” and not just mushroom shiitake soup is because I did not have any shiitake mushrooms. So it is technically mushroom soup but…who’s checking?

This soup is incredibly quick and easy to make. Now if this cold would go away as easily…

Shiitake Mushroom Soup

Extra Virgin Olive Oil
1 clove of garlic finely chopped
1 small yellow onion diced
2 c fresh shiitake mushrooms, sliced thinly
1 c button mushrooms, sliced thinly
Salt and pepper to taste
2 c chicken stock
2 c water
Scallions

Saute’ the garlic and yellow onion in a stock pot, with olive oil, until the onion is translucent. Add the mushrooms and sauté for a few minutes, adding salt and pepper to taste. Add the broth and water and simmer for 20 minutes. Sprinkle with scallions and serve.
 
All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pumpkin Pancakes

Fall must be around the corner as my girlfriend Kendra has started her pumpkin spice latte ritual as of yesterday morning. She has an addiction to pumpkin spice latte...to the extent that she has been known to raid all of the local Target stores until she has purchased every tin she can get her greedy little hands on. She seems blissfully unaware that they will likely expire before she can finish them all. But, whatever the case, I think she is comforted knowing that she will never run out of pumpkin spice during the cold and holiday season. No one else in the city will ever know what it tastes like; but a least my friend will be content.

I feel inspired by Kendra this morning - who not only had pumpkin spice latte yesterday, but also a pumpkin cream cheese muffin for breakfast. She's really digging this pumpkin thing, eh? So I am having pumpkin pancakes to set my lazy Saturday plans in motion.

It is supposed to be a cold, gloomy day all day. So in terms of my agenda...the only thing I know for sure is there will be lots of good eats, a few light naps and some good movie watching today.

 Pumpkin Pancakes

1/2 c whole wheat flour
1 c spelt flour (or AP flour)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbsp light brown sugar (or 1 packet Stevia)
2 tsp ground cinnamon
1 tsp ginger
¼ tsp of cloves
½ tsp nutmeg
1 1/2 c buttermilk
1/4 c orange juice
1 tsp pure vanilla
1 tsp brandy
1/2 c pumpkin puree
2 eggs
2 tbsp melted butter, plus extra for griddle

Combine dry ingredients in a medium sized bowl with a whisk. Combine wet ingredients in a separate bowl. Incorporate wet and dry ingredients, mixing just until blended. Batter will be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Fish Stew

Brrrrrrrrr. It is a chilly September day in the Queen City, coming on the heels of a near 90-degree day yesterday. I don't mind the cooler weather...but at this moment I am not quite ready to put the toes up yet. In addition, I need at least 30 days relief between the air conditioning and heat...we used to have something called fall. What happened to that? Those days with the windows open and the breeze wafting in? 

As soon as I got up and felt the chill in the air I knew I was making some type of soup with dinner. Comfort foods are one of the things I enjoy most about the cooler months. I debated about making chili, which is one of my absolute favorites. But I decided to prepare a fish stew instead.

It was exactly what I needed. There was just enough kick to open up my sinuses and it warmed me all the way to my freshly painted toes.

Fish Stew

4 tbsp olive oil
1 c chopped yellow onions
1/4 c celery
3 tbsp fresh parsley, chopped
2 c fresh tomato, chopped
8 oz fish (or chicken) stock
2/3 c dry white wine (or coconut milk)
1 1/2 lb fish fillets (cod, halibut, sea bass) cut into pieces
1/2 tsp oregano
1 tsp curry powder
Salt and pepper, to taste

Heat olive oil in large pot over medium heat. Add onion and celery and saute for 2-3 minutes. Add parsley and tomato and cook 2 minutes longer.

Add liquids and fish and simmer until fish is cooked through, approximately 10 minutes. Add seasonings and cook for 5 minutes longer. Serve. 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Butternut Squash Soup

I am working on a fitness publication this week and was asked to contribute a recipe for the Fit Kitchen section. The magazine, FitFigures, is an African American performance magazine with a contemporary blend of physical training, health awareness, and nutrition.

Hurricane Irene blew in this past weekend and thankfully we missed the negative effects of the storm; but ended up with some beautiful, mild weather over the past several days. So with this change of weather, it got me thinking about the fall and hearty, comfort food. So I decided to make a butternut squash soup for my piece.

In my haste to finish this evening's dinner, I brushed the seeds from the squash down the drain. And before I knew it, I had a clogged garbage disposal. But never fear, a little vinegar, baking soda and hot water remedied that in minutes and I was ready to partake in this goodness.

Finish the soup with heavy cream, parsley, Greek yogurt, pancetta or blue cheese. Delicious!

Butternut Squash Soup

4 oz chopped pancetta
3 tbsp butter
2 tbsp extra virgin olive oil
2 garlic cloves, minced
2 lb butternut squash
3 carrots, chopped
1 Granny Smith apple
3 thyme sprigs
3 cups chicken broth
1/8 c sherry
1/8 tsp cayenne pepper
Salt and pepper, to taste
1/3 c heavy cream

Cook pancetta until crisped and drain on paper towel.

Add butter and olive oil to saucepan. Add garlic to saucepan and sauté for 1 minute. Add squash, carrots, apple, thyme, broth, sherry, cayenne, salt and pepper; and boil, uncovered, until vegetables are tender, 25-30 minutes. Discard thyme.

Purée soup in a blender until smooth. Garnish with pancetta and heavy cream or finish with another topping of your choice.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Corn & Black Bean Salsa

This has been what seems like the longest week in history! I am looking forward to unwinding and having a glass of wine with one of my girls. I want to make something light to nibble on as we try to solve all of life's problems and decided on a corn and black bean salsa.

This is a very tasty and quick recipe that anyone can make. It is so good that I nearly finished a bag of tortillas by myself. I mean, it wasn't full or anything...the bag came half empty. So what I am saying is that it really was not as much as it seems. See...what had happened was...

Anyway, you can use this salsa on tortilla chips, in a taco or atop your favorite fish. You can change it up a little and roast the corn, you may want to add a dash of lime juice, toss in a little avocado or pineapple, or incorporate some cilantro. This bright and colorful dish will definitely make a splash at your next gathering...if you can keep your hands out of the serving dish!

Corn and Black Bean Salsa

2 ears of fresh corn, uncooked
1 small red onion
1 fresh jalapeno, optional
2 tomatoes, seeds removed
2 tbsp fresh parsley, chopped
1 can of whole black beans, rinsed
Kosher salt and pepper, to taste
Blue Corn tortilla chips, preferably

Start by taking off the husk and cleaning the corn, removing the remaining silk. Then, using some parchment paper to catch the stray kernels, take a sharp knife and make downward strokes on the cob to separate the kernels. Add to mixing bowl.

Dice the onion, jalapenos, and tomato and place in bowl with corn. Add chopped parsley and salt and pepper. Rinse black beans and add them to mixture. Combine all ingredients until well mixed. Serve with blue or yellow corn tortilla chips. 

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Granola Bars

I spoke to several friends over the weekend who have children starting school over the next few weeks; some as early as tomorrow. Sadly, summer is almost over and that means no more "summer hours", casual dress, and even worse... no more breezing down the street with no traffic. I can see those yellow buses now. Ugh!

If you are looking for an afternoon snack or breakfast treat for your children, try this quick, easy, chewy, versatile granola bar. You can make them with cranberries, almonds, walnuts, figs, dried apricots, butterscotch, chocolate, sunflower seeds, pumpkin seeds...whatever tickles your fancy! Well...maybe not the chocolate for the younger children lest they be bouncing off the walls in class!

Granola Bars

2 1/3 c old fashioned rolled oats
1 1/2 c mixed dried fruit and nuts (any combination you choose)
1/2 c unsweetened coconut
2 tbsp flaxseed
1/2 c honey
2 tbsp almond butter
1 tsp vanilla
1/4 c chocolate chips or chopped chocolate

Preheat oven to 350F. Line a 9×13 inch pan with parchment paper.

Combine ingredients in large bowl, mixing well. Use a spatula (or your hands) to press mixture into prepared pan. Bake 10-12 minutes. Remove from oven and score bars with a sharp knife. Return pan to oven for 10 minutes more, or until golden. Remove from oven and cut completely when cooled.

Wrap each bar in parchment paper and store in an airtight container at room temperature.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.