Monday, December 7, 2015
Sunday, October 18, 2015
Wednesday, July 30, 2014
2 lb black beans (I actually like to do one lb black and 1 lb pinto)
1 medium yellow onion
2-4 cloves garlic
1 t. Oregano
1-2 bay leaves
Salt and pepper
Sear meat in a hot oiled cast iron dutch oven or similar heavy pot, add onion and garlic. Add beans, spices and enough water to cover everything in about 1/4 inch of water. Cook at about 300 F for about 4 hours. I have found that if the cookware is tight enough it doesn't need extra water. If the lid is not a good fit it may need more water after an hour or two. Season to taste after beans have cooked. Enjoy with tortillas, limes, salsa and cilantro (unless you are like me and HATE cilantro!).
Wednesday, May 28, 2014
My Dad has always been a good cook. My grandma loves to tell stories of the messes he would make in the kitchen as a small child. He once wrote a recipe on the inside of one of the kitchen cabinet doors. Grandma said she didn't have the heart to remove it, it was there until they moved. So, as it would happen my Dad still makes some pretty great recipes. This is one of my favorites.
This recipe is a little different than most chili recipes because the recipe was made with the intention of serving it with salsa. YOU MUST SERVE IT WITH YOUR FAVORITE SALSA! Ok, so you don't HAVE to but it is best served with salsa.
1 1/2 lb. coarse ground beef *I use a packaged precut stew meat sold as beef carnitas meat mmm.
1 yellow onion
3 cloves garlic
1 t. oregano
2 T. chili powder
1 1/2 t. cumin
1/2 t. salt
2 dashes seasoning salt
1/4 t. ground black pepper
28 oz can stewed tomatoes
14.5 oz can stewed tomatoes
16 oz can tomato sauce
oil for browning meat
*if you don't cook the beans ahead of time you can add 4 cans instead, personally I like a mix of different beans.
Brown the meat with the onion, garlic, herbs and spices. Add the tomatoes, tomato sauce and salt. Simmer an hour. Mix beans and chili together. Serve with salsa and your favorite garnishes.
* my additions to my Dad's original recipe.
Friday, August 9, 2013
- 4 cups pomegranate juice
- 7 & 1/2 cups of sugar
- 2 - 4 T of lemon juice depending on the sweetness of the fruit
- 1 bottle of liquid pectin (you can use the recipe on the bottle of commercial pectin to make jelly)
- Have your canning jars ready.
- Measure juice, lemon juice and sugar into a large sauce pan and mix.
- Bring to boil over hottest heat and at once add the liquid pectin and stir constantly.
- Bring to a rolling boil and boil for exactly 30 seconds.
- Skim, pour quickly into hot sterilized jars, and seal.
- Makes about 11 8-ounce jars.
- The recipe doesn't call for heat processing. However, every jelly recipe I've read says to use hot water bath process for five minutes. Better safe than sorry.
- Measure equal parts of pomegranate juice and sugar and let it stand for three days.
- Bring to a boil, simmer 5 minutes, strain, pour into sterilized jars, and seal. Don’t forget the hot water bath.
- The syrup may be used diluted with cold water to taste (I usually do a four to one ratio for fruit syrups) and served over ice. It's splashed over grapefruit and used in some cocktails. I suppose it would be wonderful over vanilla ice cream and so on.
- The November ‘95 Saveur magazine has a recipe for pomegranate sorbet which looks divine. You could also boil it down and make pomegranate molasses.