Everyone has a particular food that triggers memories of a certain time or place in their life. Growing up every Halloween my mom would make a slow cooker chili. The house smelled fantastic! A culmination of chili powder, cumin, onions, peppers, tomatoes, beef and beans...OH MY! It was always cold and dark on those nights and an overflowing bowl of chili topped with melted cheddar cheese and a glass of apple cider was the perfect start to prepare my brother and me for the bitter air. This dish sums up October for me. It gives warmth, love and memories that can never be replaced. Now that I am living on my own, I requested this recipe from my mom. I finally made it one of the first days that it fell below 40 degrees this season. The aromas were the same and made me feel safe and secure. In hopes that it might provide some comfort to you this fall, I want to share the recipe with you:
Mary's Chili Recipe
1-1 1/2 lbs. ground beef ( I use 95% Lean)
1-2 onions (Diced)
1 green pepper (Chopped)
1 TBS cumin
2 TBS chili power
1/2 tsp. cayenne powder (season to taste)
1 TBS hot sauce (Frank's or Tabasco)
1 32 oz. can chopped tomatoes with liquid
1 jar of salsa
1 15 oz. can black beans
1 15 oz. can of great northern (white cannelloni) beans
1 15 oz. can of butter beans (lima beans)
1 large can of light red kidney beans (32oz?)
1 large can of dark red kidney beans
1 cup of beer or wine
Olive oil
Crock pot
Shredded Monterrey Jack or Cheddar Cheese or Taco Seasoned Cheese
Add small amount of oil oil to grease a frying pan add beef, cumin, cayenne and chili power. Brown beef. Add onions and pepper. Cook for a few minutes until soft. Drain any grease from pan. Place in the bottom of a crock pot.
Drain beans in a colander to remove liquid. Run water over beans. Drain. Add to crock pot.
Add tomatoes with liquid to crock pot. Add beer or wine. Add hot sauce. Season to taste.
Cook on low 6-8 hours or on medium 2-4 hours.
Before serving check seasonings, you could add more hot sauce or beer/wine if more liquid is needed. Chili is a recipe that can be altered to the cook's preferences for mild or hot seasonings, Cumin is key. You could increase the amount for a more savory flavoring.
Ladle into bowls, top with shredded cheese. Serve with green and red hot sauce.
Enjoy!~
--Straight from my mom's email!
Love The Power of Food,
Nora
Monday, October 12, 2009
Love Me Some Concord
Concord grapes are in season and popping up everywhere from seasonal items incorporated into grocery store products to center pieces on fall harvest menus. It is a fantastic pair for all the flavors of Autumn. Concord grapes have an intense grape flavor, both sweet and tart. They tend to be the best grape source for juices and jams. Recently, I have enjoyed these grapes in a few unusual fashions: pureed into a pie filling, as an ice cream and a sauce over fish and roasted butternut squash.
When it comes to ice cream, I tend to stay away from the "premium" fruity flavored ones. To me, there is not a better base than the indulgent flavors of vanilla or chocolate. I've seen everything from orange ice cream to blueberry ice cream, and they all fail to live up to the traditional vanilla and chocolate. I made an exception for a hand crafted Concord grape ice cream. It was so unusual that I just HAD to try it. The flavor combination reminded me of grape soda topped with a creamy vanilla ice cream (not that I've ever had a grape soda float...gross.). The Concord grape gave the cream a potent flavor and was well bound in the smooth texture and consistency of the iced cream. It was full bodied and had a luxurious mouth feel.
Grape pie is not a particularly unusual product, but I had never tried it before. I was in love. The strong flavor and jelly-like consistency of the grape puree was a well suited filling for buttery flaky pie crust. If you think about it, grape jelly is a magnificent pair for buttery biscuits and croissants so it was no surprise that it would be a perfect match for a pie. It was a dessert worthy of any fall menu.
The most surprising flavor combination of the three items I tried was the Concord grape sauce, served over seared halibut and puree of roasted butternut squash. The fish was phenomenally cooked; light, moist and flaky. The butternut squash was roasted and pureed giving it a nice consistency, texture and sweetness. The Concord grape sauce really pulled the dish together. It gave an added flavor to the fish and the tartness of the grape was exhibited through the sweetness of the butternut squash. It was such a fantastic combination that I wanted to savor...the last bite came all too quickly.
If you haven't tried this grape, you are in for a treat.
Grape-o-licious,
Nora
When it comes to ice cream, I tend to stay away from the "premium" fruity flavored ones. To me, there is not a better base than the indulgent flavors of vanilla or chocolate. I've seen everything from orange ice cream to blueberry ice cream, and they all fail to live up to the traditional vanilla and chocolate. I made an exception for a hand crafted Concord grape ice cream. It was so unusual that I just HAD to try it. The flavor combination reminded me of grape soda topped with a creamy vanilla ice cream (not that I've ever had a grape soda float...gross.). The Concord grape gave the cream a potent flavor and was well bound in the smooth texture and consistency of the iced cream. It was full bodied and had a luxurious mouth feel.
Grape pie is not a particularly unusual product, but I had never tried it before. I was in love. The strong flavor and jelly-like consistency of the grape puree was a well suited filling for buttery flaky pie crust. If you think about it, grape jelly is a magnificent pair for buttery biscuits and croissants so it was no surprise that it would be a perfect match for a pie. It was a dessert worthy of any fall menu.
The most surprising flavor combination of the three items I tried was the Concord grape sauce, served over seared halibut and puree of roasted butternut squash. The fish was phenomenally cooked; light, moist and flaky. The butternut squash was roasted and pureed giving it a nice consistency, texture and sweetness. The Concord grape sauce really pulled the dish together. It gave an added flavor to the fish and the tartness of the grape was exhibited through the sweetness of the butternut squash. It was such a fantastic combination that I wanted to savor...the last bite came all too quickly.
If you haven't tried this grape, you are in for a treat.
Grape-o-licious,
Nora
Thursday, October 1, 2009
Fall Favorites
Now that it is October and officially Autumn, the time has come for me to trade in my crisp fresh produce and grilled meats of summer for warm, hearty oven/stove-top crafted meals. There is nothing better than coming home from a long, chilly day to a house filled with the warmth and aromas of a strategically planned meal that you know will satisfy your mind, body and soul. Dinner to me is always the most special meal of the day. It is thoughtful, rich and seemingly time intensive. In a busy world it is hard to put the same effort into preparing elaborate breakfasts and lunches. Cereal, milk and fruit for breakfast, and a sandwich for lunch...repeat. BORING!
I am a bit of a breakfast freak. It is the most important meal of the day and why not start your day off right? I always set my alarm to allow myself enough time to get ready and have a real breakfast (breakfast bars...no thank you). In the summer months I tend to alter between cereal with sliced bananas and blueberries and yogurt with fresh fruit and vanilla almond granola. Refreshing, crisp options for warm mornings. In the fall I want something more soul soothing and weather appropriate. Oatmeal is my go to breakfast food. I love buying the Wessex Oatmeal and adding all of my own goodies to it. I will never be plain brown-sugar or pre-packaged oatmeal girl. My favorite add-ins are sliced bananas (heated with the cereal)and walnuts, dried cranberries, almonds, big juicy raisins, dried cherries and pecans. YUM. Can you think of anything better than hot, creamy cereal sweetened by dried fruit and has a hearty crunch of nuts? Me either. Every once and a while I crave something that is still hearty and rich but not a heated meal. My solution: Greek yogurt and fruit/nut granola with bananas/frozen fruit. Greek yogurt is thicker than traditional yogurt and packed with protein. In the summer I enjoy the crispness of Bear Naked Vanilla Almond granola with fresh fruit and plain yogurt, but in the fall I want something heartier and baked. Bear Naked Fruit and Nut granola does the trick. It has pecans, almonds, walnuts, cranberries, raisins and dried cherries. (all of my favorites no wonder I like it).
Having a variety of breakfast mix-in on hand will keep you interested and satisfied through the bitter mornings of the fall.
Stock Up,
Nora
I am a bit of a breakfast freak. It is the most important meal of the day and why not start your day off right? I always set my alarm to allow myself enough time to get ready and have a real breakfast (breakfast bars...no thank you). In the summer months I tend to alter between cereal with sliced bananas and blueberries and yogurt with fresh fruit and vanilla almond granola. Refreshing, crisp options for warm mornings. In the fall I want something more soul soothing and weather appropriate. Oatmeal is my go to breakfast food. I love buying the Wessex Oatmeal and adding all of my own goodies to it. I will never be plain brown-sugar or pre-packaged oatmeal girl. My favorite add-ins are sliced bananas (heated with the cereal)and walnuts, dried cranberries, almonds, big juicy raisins, dried cherries and pecans. YUM. Can you think of anything better than hot, creamy cereal sweetened by dried fruit and has a hearty crunch of nuts? Me either. Every once and a while I crave something that is still hearty and rich but not a heated meal. My solution: Greek yogurt and fruit/nut granola with bananas/frozen fruit. Greek yogurt is thicker than traditional yogurt and packed with protein. In the summer I enjoy the crispness of Bear Naked Vanilla Almond granola with fresh fruit and plain yogurt, but in the fall I want something heartier and baked. Bear Naked Fruit and Nut granola does the trick. It has pecans, almonds, walnuts, cranberries, raisins and dried cherries. (all of my favorites no wonder I like it).
Having a variety of breakfast mix-in on hand will keep you interested and satisfied through the bitter mornings of the fall.
Stock Up,
Nora
Wednesday, September 16, 2009
Feta Obsessed? Which is best?
Lets face it, feta is quickly becoming the new cheddar. During the summer months it is especially apparent that we are becoming a feta obsessed nation, from the mounds of featured recipes that incorporate feta in everything from salad to dessert. But like cheddar (and all cheeses for that manner) there are many varieties of styles/brands of feta and picking the right one can be hard. There is the French feta, Greek feta, Israeli feta, crumbles, blocks....OH MY! Don't feel overwhelmed, after much trial and error I am confident that I have officially found the perfect one and am here to share it with you.
The best feta: barrel aged. I am a cheese fanatic, so when I find a good one it sends me through a series of emotions. When I first tried Mr. Vikos barrel aged feta, I nearly cried. It is extremely flavorful and has a firm but not tough texture. It is also the perfect feta for baking or making a warm dish because of the way it is aged. I had been searching for a good feta for so long and up until this day was consistently let down. The week prior to my feta enlightenment, my roommate and I made a "Greek Style" meal of lemon parsley pasta with a light olive oil dressing, shrimp, kalamata olives, tomatoes, red peppers, onions, artichokes and spinach and were planing on finishing it off with feta cheese to melt in the steaming dish. We chose a French feta, and what a mistake that was. It was creamy and lacked flavor. As my roommate put it, "it tastes like fresh milk". I wanted a pungent hearty cheese to complete the dish and was left completely dissatisfied because of that one missing element.
Barrel aged feta tends to be a bit pricier than the average feta you find in the grocery stores (why I continue to spend my minimal college income on food...I will never know) but it is completely worth it. Go big or go home!
Do Your Own Taste Test,
Nora
The best feta: barrel aged. I am a cheese fanatic, so when I find a good one it sends me through a series of emotions. When I first tried Mr. Vikos barrel aged feta, I nearly cried. It is extremely flavorful and has a firm but not tough texture. It is also the perfect feta for baking or making a warm dish because of the way it is aged. I had been searching for a good feta for so long and up until this day was consistently let down. The week prior to my feta enlightenment, my roommate and I made a "Greek Style" meal of lemon parsley pasta with a light olive oil dressing, shrimp, kalamata olives, tomatoes, red peppers, onions, artichokes and spinach and were planing on finishing it off with feta cheese to melt in the steaming dish. We chose a French feta, and what a mistake that was. It was creamy and lacked flavor. As my roommate put it, "it tastes like fresh milk". I wanted a pungent hearty cheese to complete the dish and was left completely dissatisfied because of that one missing element.
Barrel aged feta tends to be a bit pricier than the average feta you find in the grocery stores (why I continue to spend my minimal college income on food...I will never know) but it is completely worth it. Go big or go home!
Do Your Own Taste Test,
Nora
Tuesday, September 15, 2009
Quick, Easy and Delicious? Sounds Good to Me.
As my work load and commitments increase, I find myself struggling to find time to make my favorite "home-cooked-meals". My roommate and I have been cooking as much as possible because the thought of another salad or sandwich for dinner leads to a melancholy air in our quaint apartment. Luckily, we share the same love and attitude about food, recognizing the importance of a good meal. In our desperate search, we found a recipe for a "Black Bean Butternut Squash Chili", PERFECT for the fall. We discovered it in her Bon Appetite cook book (unabridged dictionary sized), and were excited to find a simple recipe that seemed like a fresh take on the traditional chili. We served the chili in over sized mugs with toasted sourdough baguette pieces for dunking. It was hearty, and soul soothing: a meal that could make all of your daily stresses disappear. Needless to say after clean up we found ourselves full and comfortable, wrapped up in blankets on our couch. What a perfect end to a long day.
The recipe is found on epicurious.com:
http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146
Wine Pairing: This spicy yet semi-sweet (form the butternut squash) meal is perfect with a dry Gewurztraminer. It calms the heat and provides a nice balance.
Try it out! I promise it will not let you down.
Savor The Fall,
Nora
The recipe is found on epicurious.com:
http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146
Wine Pairing: This spicy yet semi-sweet (form the butternut squash) meal is perfect with a dry Gewurztraminer. It calms the heat and provides a nice balance.
Try it out! I promise it will not let you down.
Savor The Fall,
Nora
Friday, September 4, 2009
Crock Pot Season Is Among Us!!
The start of my senior year of college has been filled with flurries of articles, and reunions with friends that I have not seen in months. It has kept me away from my blog for a few days, but things are starting to become more normal and I have many foodie thoughts to share(beware!)! The first thought I am going to share: I LOVE THE FALL! The air is crisp, the leaves are brilliant shades of red, orange and yellow and the food...comforting and warm. I am a sucker for warm hearty meals on cold days. My favorite warm meals are crock pot dinners. Whoever decided to create a machine that you can put a variety of ingredients in for 7 hours and magically transforms them into the most scrumptious meal you've ever eaten, should be given an award. I love the flavors that culminate when you place a variety of sweet vegetables and meat in one pot for an extended amount of time. Carrots, tomatoes and onions bring out the best in beef and a simple potato can make the meal so hearty and rich. It is the perfect no-hassle (and healthy) dinner to warm you on those dark, cool fall nights.
I have been looking through some food for fall 2009 magazines and they are all featuring warming comfort foods. It is only September but it is starting to get dark earlier and the chill has already started to sink in. I'm looking forward to making some soul warming meals and pairing them with good bread and wine. This weekend the bakery is featuring their new fall bread "Apple Cider Golden Raisin Bread"...oh the endless possibilities.
Bring on the squash, apples and root vegetables!!!!
Nora
I have been looking through some food for fall 2009 magazines and they are all featuring warming comfort foods. It is only September but it is starting to get dark earlier and the chill has already started to sink in. I'm looking forward to making some soul warming meals and pairing them with good bread and wine. This weekend the bakery is featuring their new fall bread "Apple Cider Golden Raisin Bread"...oh the endless possibilities.
Bring on the squash, apples and root vegetables!!!!
Nora
Monday, August 24, 2009
Swiss Chard: A Must Try
How I have managed to go 21 years without trying Swiss Chard... the world may never know. As I mentioned before this green intrigued me and was on the top of my "must try" list. The leaves are broad and look stunning on their colorful stalks. The striking yellow, orange, pink and red of Rainbow Chard look too beautiful to eat. I found a bunch of Swiss Chard with a red (almost a purple wine color)stem at my local grocery store and decided to give it a try. It was extremely easy to prepare, looked gorgeous on my plate, tasted great and to top it all off, it is good for you! How could you go wrong? It is high in vitamin K (1 cup= 306% of your daily value!) which promotes bone health, vitamin A, vitamin C, potassium and iron.
How I Prepared:
Wash; Strip leaves away from stems and slice into strips; Heat a tablespoon of olive oil in a skillet on a Medium high heat; When pan starts becoming hot, add about a teaspoon of garlic to the oil to infuse; add the Swiss Chard and Saute until wilted (about two minutes).
I used tongs to move the chard around the pan, and as the chard wilted, the garlic took on the bold purple color from the veins of the leaves. The contrast of the dark green with the purple was very eye pleasing. The taste of chard is slightly bitter and salty; a perfect canvas for garlic or crushed red pepper. Sauteing the chard gave it a subtle tenderness but it still maintained it's sturdy composition. It was a substantial side dish and a delight to eat. (I served it with fresh coho salmon, pan-seared and finished with a lemon dill butter and flavored basting oil...I know I felt like a chef when I plated it all...I should have taken a picture it looked very professional.)
Wine Pairing: Riesling. The the bitter/salt complex along with the spicy notes in garlic (or red pepper..whatever you choose to prepare it with) need something fruity and clean to refresh your palate.
Explore Your Produce,
Nora
How I Prepared:
Wash; Strip leaves away from stems and slice into strips; Heat a tablespoon of olive oil in a skillet on a Medium high heat; When pan starts becoming hot, add about a teaspoon of garlic to the oil to infuse; add the Swiss Chard and Saute until wilted (about two minutes).
I used tongs to move the chard around the pan, and as the chard wilted, the garlic took on the bold purple color from the veins of the leaves. The contrast of the dark green with the purple was very eye pleasing. The taste of chard is slightly bitter and salty; a perfect canvas for garlic or crushed red pepper. Sauteing the chard gave it a subtle tenderness but it still maintained it's sturdy composition. It was a substantial side dish and a delight to eat. (I served it with fresh coho salmon, pan-seared and finished with a lemon dill butter and flavored basting oil...I know I felt like a chef when I plated it all...I should have taken a picture it looked very professional.)
Wine Pairing: Riesling. The the bitter/salt complex along with the spicy notes in garlic (or red pepper..whatever you choose to prepare it with) need something fruity and clean to refresh your palate.
Explore Your Produce,
Nora
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