Tag Archives: kids who cook

Carroll Shelby’s Chili…Make it Hot or Not!

 IMG_8499 chili bowl

This is one of my favorite chili recipes and is perfect for a cozy Sunday night!

Ingredients

1 package Carroll Shelby’s Chili Mix

1 yellow onion, chopped

2 green peppers, chopped

6-8 garlic cloves, crushed

1 can whole kernel corn

1 can organic tomato sauce

2 cups filtered water

2 cans white kidney beans

1 can organic pinto beans

2 lbs ground beef or turkey

2-3 sprigs of garden herbs on-hand, rosemary, French thyme or winter savory

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It’s chili makin’ time folks so let’s get to cookin’!

In a large stockpot, on medium heat, brown the crushed garlic cloves.  Slowly add the ground beef (or turkey) and garden herbs.  Break up the meat with a wooden spoon.  Brown the meat until evenly cooked.  Drain some of the fat juices from the meat mixture.  I like to leave just a tad as this is where most of the flavor comes from.

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In a food processor chop the green peppers and onions; set aside.  You can chop these ingredients by hand but it is much faster using a chopping device.  The Cuisinart mini-prep is a great tool to use here.

Slowly add the tomato sauce and water to the meat, stirring until ingredients are combined.  Add the chopped peppers, onions and kernel corn.  Add the kidney and pinto beans and stir well.

Once all the ingredients are fully combined, add the Carroll Shelby’s spices including the masa.  The masa will make the chili become thicker in consistency.  You can always add a little water to the pot if you feel that it is too thick.  If you’re looking to make a mild chili batch, my advice is to only add half of the cayenne pepper packet.  Season with salt and pepper to taste.

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Setting up a toppings bar is a super fun way for children to try different veggies.  Toppings I like to offer are:  sliced avocado, chives, sour cream, shredded mild cheese, chopped onion and chopped tomato.

Most of these items can be purchased at one of my favorite shopping spots, Trader Joe’s.  You can find the Carroll Shelby’s chili mix at any major grocery store.  For the single mamas, freeze any leftovers you may have.  Like I often say, you’ll be glad you did on those “What a day” kinda days!  A batch of chili is great to make the day before you plan to serve.  This will allow time for the flavors to meld together.  Warm buttered tortillas or a nice fresh green salad work well for side dishes.

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Happy Cooking Friends!

Yours Truly with Love and Peace in my Heart,

G-

Granny Smith Apple Pie…With A Twist!

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A little twist to the traditional apple pie recipe is always a big hit in our family!

Ingredients

1 9-inch pie shell

¾ cup granulated sugar

¾ cup brown sugar, firmly packed

3 tablespoon flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon fresh lemon juice

1 tablespoon fresh lemon juice, for sliced apples

½ teaspoon salt

1 tablespoon vanilla bean extract

½ cup sour cream

4-5 medium apples (4 cups), pared, quartered, cored, and sliced; Granny Smith (green)

½ cup flour

4 tablespoons sweet butter, softened

1 egg

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Now let’s get to bakin’ this delicious apple pie!

Preheat your oven to 350 degrees.  Line a baking sheet with foil as this makes for an easy clean up.  Sometimes the juices from the pie will overflow and it can get pretty sticky.

Once your apple slices are cut, add 1 tablespoon lemon juice (1 quarter lemon) to prevent from browning.  This also adds flavor to the apples.

In a large bowl mix the granulated sugar and ¼ cup brown sugar, 1 tablespoon flour, cinnamon, nutmeg, lemon juice, salt and vanilla extract.  Make sure to break up any lumps in the brown sugar.

Add the sour cream and apples to the sugar mixture.  Spoon the apple mixture into the prepared pie crust and set aside.

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                     IMG_8120 b crumb topping

In a medium bowl mix together the ½ cup flour and ½ cup firmly packed brown sugar.  Cut in the butter with a fork until mixture is crumbly.  This mixture becomes your pie topping.  Sprinkle this topping on top of the sliced apples.  Use your finger tips to pat down the sides of pie with the crumble topping.  Make sure the pie is completely covered with topping, no holes around the crust.

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Using an egg, glaze the pie crust with a cooking brush.  This technique creates a nice golden crust.  I always cover my crust with Reynolds non-stick foil to prevent from burning.

Bake the pie for 40-50 minutes.  When the juices from the middle of the pie are bubbling your pie is done.  For best results let the pie chill for 3-4 hours before serving.  This time allows the pies flavor to settle and for the juices to soak into the apples.  Because this pie is made with sour cream, don’t leave this out on the counter for too long.  It’s best to refrigerate after you are done serving, just a little tip!

IMG_8121 crumb topping                         IMG_8167 apple pie baked

Remember friends that sometimes pies don’t always look super fabulous once you cut into them.  I say “Hey who cares what it looks like as long as it tastes delicious!”  This is for sure a pie that you might say this saying…at least I do! 

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Happy baking friends!

Yours Truly with Love and Peace in my Heart,

G-

Albondigas Soup…A Witchy Weather Favorite!

This is a wonderful soup recipe that will get children to eat their vegetables!

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Ingredients

1 ½ pounds ground beef, 85% works just fine

1 cup fresh bread crumbs or store bought

1 egg, beaten

3 tablespoons chopped fresh parsley

6-8 cloves garlic

3 tablespoons minced fresh mint

3 teaspoons salt

½ cup all-purpose flour

4-6 tablespoons olive oil

1-2 green peppers, seeded and diced

3 medium yellow or sweet onions, diced

6-8 carrots, sliced

6-8 celery stalks, sliced

1 quart water

1 ½ cups red wine (optional)

2 cans chopped tomatoes or 2 cans tomato sauce

1 tablespoon vinegar

1 tablespoon sugar

1-2 teaspoons dried oregano

Let’s get to cookin’!  How to prepare this tasty soup:

Line a baking sheet with non-stick Reynolds wrap and set aside.

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In a large bowl combine the ground beef, broken into bits with a fork, bread crumbs, egg, parsley, 3 crushed cloves garlic, mint leaves, and 1 ½ teaspoons salt. Mix the ingredients with a fork or your hands.

Lil Chef Making Meatballs!

Lil Chef Making Meatballs!

Form the meatball mixture into balls about 2 inches in diameter. Roll each ball lightly in the flour and set on the baking sheet.  In a large sauce pan cover the bottom of pan with olive oil.  Brown the meatballs over moderate heat for about 10-12 minutes.  Remove the meatballs and set aside.

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Remove some of the meatball drippings out of the saucepan and throw away. Brown the remaining crushed garlic in saucepan.  Sauté the green pepper, onions, carrots and celery for about 8-10 minutes.

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In a large stockpot add the water, tomatoes or tomato sauce and stir together until mixed. Add the red wine, vinegar, sugar and dried oregano and mix well.

Slowly add the meatballs to the soup mixture. Mix all the ingredients together well.  Cover the skillet and simmer the soup for 1 ½ – 2 hours.  The longer the soup cooks the better the flavor!

You can use pre-made bread crumbs or make your own. I use fresh bread crumbs whenever possible.

Give it a try…make your own bread crumbs:

Take 4-5 slices of fresh bread and remove crusts. Cut bread slice in half.  Using your hands crumble the bread slices into a medium size bowl.  That’s all, pretty simple!

I love to serve warm tortillas, buttered if desired, as a side dish. A fresh green salad also works wonderfully here.  Don’t forget the fresh vegetables for salad toppings.  This soup also makes for great leftovers.  Single moms, freeze the leftover soup and take out when you have “One of Those Days!”  You’ll be glad you did!

The red wine gives this Albondigas soup a very gourmet taste.  If entertaining for adult guests, I would definitely add the red wine.  Some children may not like the wine flavor as much so add a tad more water, if you choose to omit the wine.

Happy Cooking Friends!

Cozy nights call for yummy soup!

Cozy nights call for yummy soup!

Yours Truly with Love and Peace in my Heart,

G-