Lighter version of Chili with Quinoa

Lighter version of Chili with Quinoa

Big Super Bowl day tomorrow - so time to make a pot of chili!   

I wanted to lighten up my normal version, so I used just a small amount of ground meat to give it flavor and added more vegetables, allot of beans and quinoa.

This serves four.

1 jalapeno pepper minced

2 tablespoons olive oil

¼ lb. lean ground beef

½ cup each chopped onion, celery and carrots

4 garlic cloves, minced

2 tablespoon chili powder

2 teaspoon ground cumin

1 teaspoon paprika

1/3 cup uncooked quinoa

½ cup water

1 teaspoon salt

1 (14.5-ounce) can diced tomatoes with juice of can

1 (15-ounce) can red kidney beans, and liquid

1 can V-8 juice 

In  a large pot place Olive oil in and sauté the beef, carrots, celery, garlic, onion and jalapeno for 4-5 minutes on medium heat.

Add remaining ingredients and simmer for 30 minutes to blend all the flavors.

TIPS:

·        Serve: with toppings of choice such as scallions, cheddar cheese, hot peppers and sour cream

·        A crusty piece of bread or a biscuits is nice to serve with it.

·        Add chopped zucchini and green pepper (I did not have any)

      Leftovers: on nachos or on Spaghetti

 As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

Corn Fritters or "Hush Puppies"

Corn Fritters or "Hush Puppies"

I found one ear of corn leftover and wanted to make something a bit different then grilling or boiling it.  I knew I wanted to make a side dish for two and needed to stretch the quantity by adding ingredients.  

I decided on HUSH PUPPIES or as they are known here in the north - CORN FRITTERS.  Having been schooled in the South, I remember well these delicious treats server in most restaurants.  The savory type I will make is used as a side dish and usually found served with fried catfish.  I don’t have self-rising cornmeal or flour, so I am experimenting with using baking powder.

    1/2 cup cornmeal

    ½ cup all-purpose flour

    2 teaspoons baking powder

    2 Tbsp sugar

    1 tbsp minced onion

    1/4 cup milk

    1 egg (beaten)

    2 tbsps. butter melted

    Salt –small amount

   

                      Whisk the dry ingredients together and then add the wet. 

 Form a thick batter: 

 Form into balls about one inch diameter.  In hot vegetable/corn oil (about 2 inches deep) fry them turning a few times to get the whole ball

  

 Fried evenly browned.  (3-4 mins).   

    Drain on paper towels and eat warm.

TIPS:

·        Serve with honey or powdered sugar as a sweet treat

·        Scallion is best to use but I did not have any and used diced onion

       As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

PORK TENDERLOIN WITH APPLES AND ONIONS

PORK TENDERLOIN WITH APPLES AND ONIONS

On a cold winter’s day what is better than a warm roasted meat meal?  

Pork Tenderloin often is sold in a package of two loins.  As it is only my husband and I, I divide the loins and freeze them separately.  This will serve two-three people.

The tenderloin is a soft piece of meat and low in fat.  The important thing to remember in keeping the meat moist is to sear the meat first on all sides and then roast.  

The sweet yet tart apple and onion, dressed with a spice of thyme makes a blend that marries well with the Pork.

One Single Pork Tenderloin

2 Tbsp. Olive Oil

1 Green apple, peeled, cored and sliced thinly

1 small onion sliced thinly

1 Teaspoon Thyme

1 Tablespoon Dijon mustard

½ cup vegetable stock

Preheat oven to 425 degrees.

Sprinkle the pork with salt and pepper and sear the pork in the oil on the stove top until lightly brown all around.   

 Remove from the pan and stir in the onion, apple and ½ teaspoon of the thyme and simmer until just tender.

Add the stock and stir to mix. Cook another few minutes.

Brush the Pork with the mustard. And sprinkle with the remaining thyme.  

Place the apple/onion mixture on a baking dish or pan and place the Pork on top.

Roast for 10-15 minutes until just pink in the middle. (140-150 DEGREES)

TIPS:

·        Add a carrot chopped and a stalk of celery to the apple mixture.

·        Rosemary will work with this instead of thyme

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!

QUINOA WITH VEGETABLES MEDITERRANEAN STYLE

QUINOA WITH VEGETABLES MEDITERRANEAN STYLE

    2 cups cooked quinoa

    1/2 large yellow onion, diced

    1 cup chopped broccoli

    ½ cup chopped mushrooms

    ½ cup chopped green beans

    3 garlic cloves, minced

    2 tablespoons olive oil

    1 cup grape tomatoes, halved

    6 ounces crumbled feta cheese

    1 can cannoli beans

    DRESSING

    1  teaspoon Dijon mustard

    2 tablespoon apple cider vinegar

    1/8 cup olive oil

     2 teaspoons minced dill

    1 lemon juiced

    1/2 – ¼  teaspoon salt  yr choice

     Black pepper 

Cook one cup quinoa in 2 cups of water or vegetable stock.  Fluff and set aside.

In a large saucepan, as the quinoa cooks, add the oil and then the broccoli, green beans, garlic and onion and sauté until crispy tender.       

Mix the dressing into the vegetables, toss in the beans and quinoa.  Warm a few moments more.

Dress  : Add a dallop of Greek plain yogurt and serve hot or cold.

TIPS:

·        I used Broccoli and green beans but spinach would be a great substitute.

·        Add shredded chicken  

Added Chicken

·        Add dashes of hot sauce

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!