Halloween Chili

Halloween Chili

Kathy

2 quarts tomatoes

4 cans kidney beans (or mix in some black beans)

¼ c. chili powder

Salt and pepper

1 tsp. white vinegar

Hamburger or ground turkey

4 onions

3 bell peppers

4 stalks of celery

Cook hamburger and vegetables.  Combine with everything else in a large pot and simmer for a couple of hours. 

Note:  This recipe makes a LOT of chili.  Save some for leftovers in the fridge and take the rest and put into the freezer for a meal on another day.

Spaghetti and Turkey Meatballs

Spaghetti and  Turkey Meatballs

Meatballs

1 lb. ground turkey

¼ c. seasoned dry bread crumbs

1 egg, slightly beaten

2 Tbsp. finely chopped onion

1 Tsp. dried parsley

1 garlic clove, crushed

½ tsp. salt

1/8 tsp. pepper

Olive oil

Combine turkey, bread crumbs, egg, onion, parsley, garlic, salt, and pepper.  Mix lightly but thoroughly.  Shape the mixture into meatballs.

In a large skillet heat the oil over medium heat.  Brown the meatballs for 6-8 minutes, turning occasionally.  Transfer the meatballs into serving dish while preparing spaghetti sauce.

Sauce

2 tsp. olive oil

¼ c. chopped onion

2 garlic cloves, crushed

1 qt. canned tomatoes with juice

1 6-oz. can tomato paste

1 tsp. dried basil

1 tsp. dried oregano

¼ tsp. black pepper

½ tsp. salt

Heat oil in the skillet.  Add the onion and garlic and cook over low heat, stirring constantly until the onion is tender.  Add the tomatoes, tomato paste, basil, oregano, pepper and salt.  Bring to a boil, stirring occasionally.  Reduce the heat to medium-low and simmer uncovered for 30 minutes, stirring occasionally.

After sauce has simmered for 30 minutes, transfer the meatballs into the sauce.  Cook for 9-11 minutes or until meatballs are warmed through.  Serve over cooked spaghetti and sprinkle with Parmesan cheese.

Serve with a side salad.

Split Pea Soup with Barley

Split Pea Soup with Barley

Better Homes and Gardens

10 c. water

2 c. dry split peas rinsed and drained (1 lb.)

½ c. regular barley

2 Tbsp. instant chicken bouillon granules

1 bay leaf

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 medium onion, finely chopped

1 c. cooked ham, chopped   (NOTE:  The rest of the ham is for another recipe so don’t use it all)

½ tsp. ground black pepper

Salt and pepper to taste

In a large pot bring water, split peas, barley, bouillon, and bay leaf to boiling; reduce heat.  Simmer, covered, for 30 minutes.  Stir in celery, carrots, and onion and return to boil.  Reduce heat and simmer, covered, for 30 minutes more, or until everything is tender.

Stir in ham and pepper.  Cook 5 minutes more or until ham is heated through.  Remove and discard bay leaf.  Season to taste with salt and additional pepper.

Serve with saltines.

Classic Frittata with Feta, Olives, and Sun-Dried Tomatoes

Classic Frittata with Feta, Olives, and Sun-Dried Tomatoes
Taken from Cooks Illustrated Cookbook

A 10- Inch ovensafe nonstick skillet is a must for this recipe

1 Tbsp. extra-virgin olive oil
1 small garlic clove, peeled and smashed
1/4 c. oil packed sun-dried tomatoes, rinsed, patted dry and chopped coarse, oil reserved
1/4 c. black olives or green olives, pitted and minced
1 Tbsp. chopped fresh basil
1 Tbsp. minced fresh oregano
1 1/2 oz. feta cheese, crumbled (1/3 c.)
1/4 tsp. pepper
6 large eggs, lightly beaten

1. Adjust oven rack to upper-middle position and heat oven to 350.
2.  Heat oil and garlic in 10-inch oven-safe nonstick skillet over medium heat.  Remove garlic when it begins to color and discard.  Swirl skillet to coat with oil.  Stir in tomatoes, olives, basil, and oregano; toss to coat with oil and spread into single layer.
3.  Meanwhile, stir cheese and pepper into eggs.
4.  Pour egg mixture into skillet; stir lightly until eggs begin to set.  Once bottom is set, use thin heatproof rubber spatula to lift frittata edge closest to you.  Tilt skillet slightly toward you so uncooked eggs run underneath.  Return skillet to level position and swirl gently to evenly distribute eggs.  Continue to cook, about 40 seconds, then lift edge again, repeating process until top is no longer runny.
5.  Transfer skillet to oven; bake until frittata top is set and dry to touch, 2 to 4 minutes, making sure to remove frittata immediately once top is just set.  Run spatula around skillet edge to loosen; invert frittata onto serving platter.  Serve warm, at room temperature, or chilled.

Split Pea with Barley Soup

Split Pea Soup with Barley

Better Homes and Gardens

10 c. water

2 c. dry split peas rinsed and drained (1 lb.)

½ c. regular barley

2 Tbsp. instant chicken bouillon granules

1 bay leaf

2 stalks celery, finely chopped

2 medium carrots, finely chopped

1 medium onion, finely chopped

1 c. cooked ham, chopped

½ tsp. ground black pepper

Salt and pepper to taste

In a large pot bring water, split peas, barley, bouillon, and bay leaf to boiling; reduce heat.  Simmer, covered, for 30 minutes.  Stir in celery, carrots, and onion and return to boil.  Reduce heat and simmer, covered, for 30 minutes more, or until everything is tender.

Stir in ham and pepper.  Cook 5 minutes more or until ham is heated through.  Remove and discard bay leaf.  Season to taste with salt and additional pepper.

The soup tends to thicken as it cools.  It usually tastes even better the next day.

Creamy Tomato Soup

My super sister-in-law Cara gave me this recipe and it is my favorite.

2 Tbsp. butter
1 c. onion, chopped
3/4 c. carrot, shredded
1 Tbsp. garlic, minced
1 tsp. sugar
1/4 tsp. pepper
1/4 tsp. salt
A few fresh leaves of basil or dried basil
3 sun dried tomato halves
2 - 15oz. cans or 1 qt. tomatoes, drained
2 c. chicken broth
3 oz. fat free cream cheese

Saute onion, carrot and garlic in the butter over medium heat for 5 minutes.  Add sugar, pepper, and salt and cook for 2 more minutes.  Add remaining ingredients and bring to a boil.  Cover, reduce heat, and simmer for one hour.  Puree in a blender or in the pan with an immersion blender.  Can be served hot or cold.

Cake Mix Almond Pound Cake

For those of you who are still trying to use all those cake mixes you got as wedding gifts, here is a jewel.

Ingredients:
1 white or yellow cake mix
1 (3.4 oz) pkg vanilla instant pudding
4 large eggs
1 cup water
1/3 cup vegetable oil
1 tbsp almond extract
3/4 cup sliced almonds
confectioners' sugar, for garnish

Baking Instructions

1. Preheat oven to 350ºF. Grease and flour 10-inch Bundt Pan.
2. Combine cake mix, pudding mix, eggs, water, oil and almond extract in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in almonds. Pour into pan.
3. Bake at 350°F for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely. Dust with Confectioners' sugar.