Category: Food

Black Bean Chicken Chili Recipe

This is a simple – quick to make – chili recipe using chicken and black beans (adapted from the original “Chicken and Black Bean Chili” recipe from Save On Foods). The original recipe serves six, my adaptation serves 10 or more.  Also in my version, I add fresh mushrooms, kidney beans and a lot more tomato.

Ingredients

Meats and Veggies:

  • 4 cubed chicken breasts (cut into bite-size pieces)
  • 1 hand-full of diced mushrooms (1.5 cups)
  • 1 diced large onion
  • 1 diced large carrot
  • 2 diced celery stalk
  • 4 garlic gloves, minced

Spices:

Cans (12 oz or 355 ml.):

Also:

  • Salt and pepper for seasoning the chicken
  • 4 tbsp of cooking oil for cooking the chicken pieces

Optional:

  • Sour Cream and Cilantro for garnish
  • Beer and biscuits for sides

Get cooking!

Steps:

  • Season the chicken (with salt and pepper) and then cut the chicken into small “bite size” pieces.
  • In a large soup pot (or sauce pan) cook the chicken in 3 tbsp of cooking oil.
  • Remove chicken when it’s cooked and set aside.
  • Add veggies (onion, carrot, celery), mushrooms, garlic and spices to the same pan and cook for about 10 minutes (stir as it cooks).
  • Add the canned tomatoes and bring to a boil, then simmer (simmer for about 20 minutes).
  • Add the beans and cooked chicken and simmer for an additional 10-15 minutes.
  • Taste.
  • The beans might need more time.
  • Taste.
  • Season.
  • Taste.
  • Serve.

Serve with:

  • More hot sauce.
  • Sour cream on the side.
  • Cilantro garnish.
  • Corn bread biscuits or corn bread muffins.
  • Beer.

Did this recipe work for you? Comment below and let me know.

ps/ if you like black beans, check-out my Simple Black Bean Soup recipe here.

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Moroccan Red Lentil Soup

Here’s the recipe for a Moroccan Red Lentil Soup I found online at CanadianLiving.com with my notes in red (link).

Moroccan Red Lentil Soup

Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser – perfect for this big-batch recipe. Of course, you can always just halve the ingredients if you want to make less. Also, it freezes really well. By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: October 2003

  • Portion size 8

Ingredients

  • 2 tbsp (30 mL) extra-virgin olive oil (I think mine was just regular olive oil)
  • 2 onions, chopped (Gordon Ramsay’s How To Chop An Onion)
  • 4 cloves garlic, minced
  • 2 celery stalks, chopped
  • 1-1/2 tsp (7 mL) salt
  • 1 tsp (5 mL) pepper
  • 1 tsp (5 mL) turmeric
  • 1 tsp (5 mL) ground cumin
  • 1 tsp (5 mL) cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1 Pinch saffron, (optional) (Nice for colour, but I couldn’t find any.)
  • 8 cups (1.5 L) water (and stock – to taste) (I did 2 tetra packs of broth and a cup of water)
  • 1 cup (250 mL) red lentils
  • 1 tbsp (15 mL) tomato paste
  • 2 potatoes, peeled and cubed (I used cooked potatoes and added them near the end so they wouldn’t get too mushy.)
  • 1 can (19 oz/540 mL) tomatoes
  • 1 cup (250 mL) frozen peas (Add near the end, the mushy thing.)
  • 1/4 cup (60 mL) light sour cream (When serving.)
  • 2 tbsp (30 mL) minced fresh parsley (Garnish.)

Preparation

In large heavy saucepan or Dutch oven (I did it all in my soup pot), heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.

Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using) (didn’t have any saffron…); cook, stirring often, for 2 minutes (or 3, or 4, or 5…).

Add water, lentils, tomato paste, potatoes (later) and tomatoes, breaking up tomatoes with spoon; bring to boil. Reduce heat, cover and simmer for 35 minutes (Mine simmered for an hour, then I added the cooked potatoes and peas…).

Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes (25 minutes for me).

I let mine cool a bit, then took out the kitchen wand (hand blender – immersion blender) and pureed the soup until it got to a pea soup consistency.

Didn’t hurt to add a splash of Frank’s RedHot.

(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold. Cover and refrigerate for up to 3 days. Reheat to serve.) Ladle into bowls. Dollop each with sour cream; sprinkle with parsley.

Complete recipe here…

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Princess Mary Clam Chowder

Here’s our version of “Victoria’s Official Clam Chowder”. Our recipe is based on the original recipe from The Princess Mary Restaurant in Esquimalt, which closed it’s doors February 27, 2014. (Here’s the ‘Times Colonist’ article).

Our version has a few modifications (mushrooms and Clamato) and is delicious!!

princess-mary-clam-chowder
Princess Mary Clam Chowder v1.0

3 slices of bacon
1 tsp thyme
1 cup sliced/diced onions
3 cups uncooked potatoes (diced)
1/2 cup celery
5 cups hot water
1 tbsp parsley
1 can sliced mushrooms
a pinch of curry
1 tsp sugar
2 tsp salt
1/2 tsp pepper
28 oz canned tomatoes
1 1/2 cups carrots
3 cups clam juice (or Clamato Juice)
1 tin of clams


1. Slice bacon (small pieces), saute bacon, thyme, onion
2. Add potatoes, celery, hot water, salt, pepper
3. Cover, simmer 5 minutes
4. Add tomatoes, carrots, clam liquid (Clamato)
5. Simmer, 1 hour
6. Add clams (at the end)
7. Thicken with flour if desired…
Enjoy!

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How long do you cook a turkey?

turkey-cooked
Happy Thanksgiving!

To save you the trouble of Googling this…

from About.Com Home Cooking…

Keep in mind the most important number is the temperature of the bird. The internal temperature of the bird should be 170°F (77°C) in the breast and 180°F (82°C) in the thigh when done.

Roasting times are for a preheated 325 degree oven.

Approximate Roasting Times for Stuffed Turkey
Turkey Weight Hours
6 to 8 pounds 3 to 3-1/2 hours
8 to 12 pounds 3-1/2 to 4-1/2 hours
12 to 16 pounds 4-1/2 to 5-1/2 hours
16 to 20 pounds 5-1/2 to 6 hours
20 to 24 pounds 6 to 6-1/2 hours
Approximate Roasting Times for Unstuffed Turkey
Turkey Weight Hours
6 to 8 pounds 2-1/2 to 3 hours
8 to 12 pounds 3 to 4 hours
12 to 16 pounds 4 to 5 hours
16 to 20 pounds 5 to 5-1/2 hours
20 to 24 pounds 5-1/2 to 6 hours

If you don’t have the time for a full-on baked turkey dinner, there’s always this option…

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