Monthly Archives: September 2015

Kate Gosselin’s Two-Meat Chili * (Not IC Safe)

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Update: We decided to throw out our other chili recipes.  This is a KEEPER and the sauce/broth is wonderful and thick!

I am very happy with this chili out of Kate Gosselin’s book “Love Is In The Mix”.  There’s a lot of people that hate her, but ‘haters gonna hate’.  I’m just looking for another rendition of a quality chili, and I don’t care who it comes from.  (I like her and give her the benefit of the doubt, btw).  I really like this one, it mixes low fat ground turkey with higher fat ground beef.  I used 85% fat ground beef and drained off some of the fat.  The only confusing part was if the meat should be browned first.  It didn’t say, I lightly browned both the ground turkey and beef first for safety reasons and I don’t like putting raw ground products into the slow cooker.  I didn’t overcook the meats on the stove though, just enough to brown it and get it safe.

Corn: It wasn’t part of the recipe but I had some to use up.  It was the only change I made.

INGREDIENTS:

  • 1 LB. ground beef
  • 1 LB. ground turkey
  • 1 (29 oz) can tomato sauce**
  • 1 (29 oz) can kidney beans with liquid**
  • 1 (29 oz) can pinto beans with liquid
  • 1 cup diced onion (I used onion powder, but I have issues)**
  • 1/2 to 3/4 cup diced green pepper (I used one cup)**
  • 1/2 cup to 3/4 cup diced celery
  • 3 medium tomatoes, chopped, or 1 (15 oz) can stewed tomatoes (I used fresh tomatoes)**
  • 2 tsp. cumin**
  • 4 T. chili powder**
  • 1 1/2 tsp. black pepper**
  • 1 T. garlic powder or salt (I just used a few shakes, I didn’t use the full tablespoon)
  • Added at serving time: grated cheddar or Monterey Jack cheese, for garnish.

**Known IC irritants! Please tread carefully!

DIRECTIONS:

  1. Place all of the ingredients, (except the cheese!), in a slow cooker and cook on low for 6-8 hours.
  2. Serve with white rice, if desired, and top with grated cheddar or Monterey Jack cheese.

Italian Herb Bread – 2 LB. Loaf (Bread Machine)

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I just made this herb bread – it’s super fantastic and ultra easy.  I threw all the ingredients in in the morning; I’d estimate it took about five minutes to put it all in and clean up!  I’ve made many bread machine recipes: cheese bread, whole wheat bread, dark rye pumpernickel, and more I have forgotten.  This is a good one!  Here’s the recipe:

Remember to follow your bread machine’s instructions for order of ingredient placement.

INGREDIENTS:

  • 1 and 1/4 cup water (I used lukewarm)
  • 1 and 1/2 tablespoon vegetable or olive oil (I used olive oil)
  • 1 tsp. salt
  • 3 and 1/2 cups bread flour
  • 2 teaspoons sugar
  • 1 tablespoon dried parsley (I crushed all the herbs with my fingers to release more flavor before adding to pan).
  • 1/4 cup grated parmesan cheese
  • 2 tsp. dried onion flakes (I just used a dash of onion powder)
  • 1/2 tsp. dried basil
  • 1/2 tsp. garlic powder (I just used a few dashes)
  • 2 teaspoons active dry yeast

 

DIRECTIONS:

  1. Measure and add liquid ingredients to the bread pan, fitted with paddle.
  2. Measure and add dry ingredients (EXCEPT YEAST) to the bread pan.
  3. Use your finger to form a well (hole) in the flour where you will pour the yeast.  Yeast must NEVER come in contact with a liquid when you are adding ingredients.  Measure the yeast and carefully pour it into the well.
  4. Snap the baking pan into the breadmaker and close lid.
  5. Choose your mode on your bread machine, mine said “French” bread.
  6. Press the loaf size button and select 2 LB.
  7. Select your crust color, I select medium.
  8. Press “Start”.