Slow Cooker Chili

Just so you know, I haven’t abandoned my new blog before I even got going!  No, I just haven’t been cooking!! But here we go, here is supper tonight for my family.  I will be eating something else, because I do not like beans.  I may just have a bologna sandwich!  Picture forthcoming, it’s cooking as we speak!

Slow-Cooker Chili
From EAT Magazine, Fall 2006

Prep 25 min.
Cook 10 hr (low) or 5 hr (high)

Ingredients

1 1/2 lbs ground beef
2 (15 oz) cans red kindey beans or small red beans, rinsed and drained
2 (14.5 oz) Cans Mexican-style stewed tomatoes, undrained (I used Ro-tel Mild diced tomatoes)
1 (16 oz) jar salsa (I used Pace Mild chunky salsa)
3/4 cup chopped onion (1 large)
3/4 cup chopped green sweet pepper (1 medium)
1 clove garlic, minced
Desired toppers, such as sliced green onions, corn chips, chopped tomatoes, and/or shredded cheddar cheese

Directions

1. In a large skillet, brown ground beef, over medium heat.  Drain off fat.  Transfer meat to a 4- or 5-quart slow cooker. Add beans, tomatoes, salsa, onion, sweet pepper, and garlic to beef in slow cooker; stir to combine.

2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.  Serve chili with desired toppings.  Makes 6 servings.

I tend to make it hotter than this for my hubby and his family because they seem to be immune to hot things.  I usually use hot Pace and hot Ro-Tel tomatoes.  But, this is my family tonight so I used mild because they are weak 😉  Hubby’s family all rave about this chili so it must be good.  And the best part, it’s cheap to make!

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Shrimp Lo Mein

This is one of my absolute favorite recipes.  I originally got it from Cooking Light magazine, but have altered it to suit my tastes.  The original recipe is here, but this is the way I make it.  I use sesame oil instead of peanut because the flavor is so good.  And I have a heavier hand with the soy sauce, I use way more than the recipe calls for.   But I usually use the low-sodium kind.  And sometimes I switch it up and use chicken, steak, and different vegetables.  It’s very versatile.

1/2 tablespoons soy sauce
16 oz large shrimp, peeled, deveined
16 ounces spaghetti noodles, cooked
1 1/2 tablespoons dark toasted sesame oil, divided
3 cups thinly vertically sliced onion
5 cups broccoli florets (about 1 pound)
8 oz sliced fresh mushrooms
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
3/4 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
Sesame seeds to taste (optional)

Combine the soy sauce and shrimp; cover and refrigerate 30 minutes. Drain through a sieve over a bowl, reserving soy sauce. Prepare noodles according to package directions, omitting the salt and fat. Drain and rinse; drain well. Toss noodles with 1 teaspoon peanut oil. Set aside.Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add onion; stir-fry 3 minutes. Add broccoli and mushrooms; stir-fry 3 minutes. Add garlic and ginger; cook 1 minute, stirring constantly. Remove vegetable mixture from pan.Heat 1 1/2 teaspoons sesame oil in pan. Add shrimp, and stir-fry 1 minute. Add the reserved soy sauce, broth, and salt, and bring to a boil. Add noodles, vegetable mixture, and sesame seeds, and toss well to combine.

Getting Started

I have long thought about starting a food blog and suddenly today I decided to go for it.  So, here it is.  I picked a title, from a fantastic Jane Austen quote (see side bar) and am reading to go! 

I love to try new recipes all the time and plan to post on all of them.  Hopefully with pictures.  Should be fun!

I also love to knit and crochet, so from time to time you may see a post on some project of mine.  I’m a fickle knitter, so it will probably not be very often 😉