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Angela’s Red Chili

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Angela's Red Chili

This is my go-to chili recipe. It's fast and easy!
Course Main Course, Soup
Cuisine American
Keyword beef, beef chili, red chili
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 bowls
Author misangela

Ingredients

  • 1 pound ground or minced beef
  • 1 small white onion, diced about 2/3 cup
  • 4 cloves garlic, minced
  • 2 Tbl olive oil
  • 1 Tbl flour
  • 2 tsp cumin
  • 2 tsp smoked paprika or hot paprika if you like heat
  • 1 Tbl chili powder to taste
  • 1 tsp dry oregano optional
  • 1 can red enchilada sauce I like A La Orden brand
  • 1 can fire roasted diced tomatoes I use the Garlic ones
  • 1 can black beans, drained
  • 1 Tbl agave optional
  • 2 Tbl ketchup for sweetness and deep tomato flavor
  • S/P to taste

Instructions

  • In a large pot, put EVOO, onions and garlic over med high heat.
  • When onions get soft, add meat and sauté for 2-3 minutes.
  • Add flour, cumin, paprika, chili powder and oregano. Add 1 tsp salt. Stir over heat to integrate the spices with the meat and cook out the flour, about 5-6 minutes until meat is about halfway cooked.
  • Add enchilada sauce, tomatoes and beans. Stir. Bring back to simmer over med low heat, partially covered.
  • Simmer for about 10 minutes, add agave and ketchup. Continue to simmer for another 10 minutes.
  • Taste to make sure the ketchup is cooked out and check S/P. Turn off heat.
  • Serve with shredded cheese, sour cream, hot sauce, jalapenos or whatever you like!

Notes

This chili will freeze well. 
I like to make a deeply flavourful chili that people can make as spicy as they wish. I like pickled jalapenos in mine!
This is also great over tater tots or even pasta! 
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Angela’s Cabbage Pie

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Angela's Cabbage Pie

Just in time for St Patrick's day! I saw a random Irish chef on Chopped make something like this and it sounded deelish, so here's my version! It is rich and very satifying - as well as cheap to make! Éirinn go Brách!
Course Main Course, Side Dish
Cuisine Irish
Keyword cabbage, Irish Cheddar, potatoes, potatoes and cheese
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 Servings
Author misangela

Equipment

  • 1 medium casserole dish
  • 1 Large skillet
  • 1 2 qt saucepan

Ingredients

  • 1/2 head Green Cabbage, halved and sliced thinly about 4-5 cups
  • 1/2 Onion, halved and sliced thinly about 3/4 cup
  • 4 cloves Garlic, minced used several places
  • 1 small Carrot, julienned about 1/3 cup
  • 1/4 cup small diced pancetta optional, but great in this dish
  • 1 Tbl Apple cider or white wine vinegar red wine is fine too
  • 1/4 cup Fresh parsley, chopped
  • 2 Scallions, thinly sliced on bias
  • 1 pack Instant potatoes, garlic flavour, as directed A small pack (2 cups) and I use half 1/2 1/2 rather than all water. OR make your own: about 2 cups very smoothly creamed potatoes.
  • 1 cup shredded Irish Cheddar cheese Spring for the real thing! Used in 3 places.
  • 5 Tbl butter used in cabbage, bechamel and potatoes
  • 1.5 cups Half and half used in potatoes and bechamel
  • 1.5 Tbl flour for bechamel
  • Salt and Pepper to taste

Instructions

  • Prep all the veg and assemble in bowls. This will save you time in the cook.
  • Preheat oven to 350ºF.
  • In a large skillet over medium heat, melt 1 Tbl butter with pancetta, cook until pancetta gets a little crisp. Add onions, 1/2 the garlic, carrots and cabbage. Gently cook until cabbage is soft. Add S/P to taste. (If this gets too dry, add just a bit of water. Don't use too much heat, the veg should not brown.)
  • When veg is soft, check S/P, and add vinegar. Put them in the casserole and set aside.
  • In a 2 qt saucepan, put the water and half n half mixture for the potatoes over med hi heat - watch to prevent boilover. Add half the remaining garlic. (Idahoan packs call for 2 cups liquid.) SEE NOTES!!
  • In same skillet, over med heat, put another 2 Tbl butter and flour to make a roux. Stir for a couple of minutes then add half the scallions and parsley and the remaining garlic. Add about 2/3 cup of half n half to make a bechamel sauce. This should be fairly tight, but not like glue, use more half and half if needed. When bechamel has cooked for 2-3 minutes, add 1/3 of the Irish cheddar to create a mornay sauce. As soon as the cheese melts, kill the heat and add back in the cabbage and stir to incorporate the sauce. Check S/P. Put this mixture back into the casserole dish.
  • Water for potatoes should be at the boil - turn off and add a Tbl of butter and potato flakes, whisk. Add 1/3 Irish cheddar and remaining parsley and scallions. Adjust liquid to make a fairly stiff creamed potato.
  • If you want to be fancy, you can use a round tip and pipe the potatoes from a pastry bag - make sure they are loose enough! (star tip will clog with the veg). Otherwise, just spread on top of the cabbage mix in the casserole dish.
  • Finally, put the remaining Irish cheddar on top of potatoes and bake in oven for about 15 minutes. Then turn on broiler and broil until you see browned potatoes and cheese.
  • Serve and enjoy!

Notes

YES I use instant potatoes here. I tend to use them for any dish where they are a topping, such as Shepherd's Pie. I use the Idahoan small bag, which makes about 2 cups. I like the lightness of the instant, and they will pipe out a pastry bag nicely. In this particular recipe, since there is parsley and scallions, a star tip will not work, but a round tip will.  You can certainly make your own creamed potatoes here if you wish. 
Do get Irish cheddar. It has a nice sharp taste! 
This recipe makes about 3-4 cups, a small casserole. It will double just fine if you'd like a bigger casserole.  The only thing I'd not double is the butter. It will get super greasy with all the cheddar, so just use enough butter to get the veg cooked, and make the bechamel (1:1 butter to flour for bechamel). The bake time will be 20-25 mins for a large casserole.
The bake time is simply to warm up all the ingredients that have been sitting while you finish the dish. The important part is to broil the top for the browned bits. You can use a torch if you'd rather. 
This is not a pretty dish, but it is SO tasty! Perfect for a rainy night! Have a nice stout with it! 
 
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Carrot Ginger Soup

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Carrot Ginger Soup

This soup can be vegan or dairy - it is delicious either way! I make it with butter and coconut cream, but substitutions are listed. It is easy to make and is a lovely silky smooth soup. I've added other spices you can add for an even more flavourful soup in the notes!
Course Soup
Cuisine American, Asian, Indian
Keyword carrot, coconut cream, ginger, vegan soup, vegetarian soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Author misangela

Equipment

  • stick blender or counter blender

Ingredients

  • 1 pound carrots, peeled and sliced or chunked
  • 1 med shallot, about 2 Tbl, minced sub onion
  • 3 cloves garlic, minced
  • 2 Tbl Butter I use salted, always
  • 2 inch ginger, microplaned Sub 2 Tbl ginger paste
  • 2 tsp ginger, powdered optional, but supports the fresh
  • 1/2 tsp dried thyme optional, but a classic with carrots
  • 1 small can coconut milk/cream (5.5oz) 1/3 large can (14oz)
  • 1 tsp brown sugar optional
  • salt to taste
  • water for cooking and adjusting thickness

Instructions

  • Put a medium saucepan over medium heat and add butter, shallot, garlic and 1/2 tsp salt. Cook 3-4 mins until shallot and garlic are soft.
  • Add carrots, ginger paste, ginger powder and thyme and cook a couple of minutes. Add water to just cover carrots. Bring to simmer.
  • Simmer with lid ajar until carrots are soft, adding water as needed to keep it at about halfway up carrots.
  • When carrots are soft, take off heat and blend with stick or counter blender until smooth. Add more water if needed.
  • Add coconut cream and blend. Add more water to achieve desired thickness. Check salt (it will need more) and add brown sugar if you feel it is needed. I did, my carrots were not particularly sweet.
  • Serve with crusty bread or naan.

Notes

To make vegan, sub oil for butter. 
This can be made with cream rather than coconut milk. 
Cilantro works well with this recipe! 
If you like Indian spices, this soup is delightful with curry or garam masala. 
If you want a more holiday flavour, add nutmeg and touch of cinnamon. 
Photo courtesy https://www.masalaherb.com/. 
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Roasted Butternut Squash Soup

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Roasted Butternut Squash Soup

By roasting the squash, you concentrate its flavor. Also, using full fat buttermilk adds a really nice tanginess that works well with the sweet squash.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8 servings
Author misangela

Equipment

  • stick blender or counter blender

Ingredients

  • 1 medium butternut squash, peeled and cubed 1" cubes about 2-3#, 4-5 cups cut up
  • 1 small white onion, diced about 2/3-3/4 cup
  • 3 cloves garlic, minced
  • 2 Tbl butter add another Tbl if you like!
  • 1 Tbl flour heaping Tbl!
  • 1 Cup Chicken stock water is fine, you'll need more seasoning
  • 1.5 Cup full fat buttermilk sub half n half, but do try to use the buttermilk and make sure it is FULL FAT, not low fat
  • 2 Tbl EVOO
  • S/P to taste
  • 1/8 tsp ground nutmeg fresh if you have it
  • 1 tsp dry rubbed sage +/- to taste (fresh is great, use sparingly)
  • water as needed

Instructions

  • Preheat oven to 375°F.
  • Cut up squash and place on large sheet pan in one layer. Drizzle with EVOO and season with S/P generously. Toss to ensure squash won't stick. Bake for about 40-45 mins until squash is soft and slightly browned.
  • In a large soup pot over medium heat, add butter and sweat the onions and garlic until translucent. Add flour and cook a couple of minutes. Set aside.
  • When squash is done, add to soup pot along with stock (or water). Put on med high heat and stir to break up the squash. This will be thick! Kill heat. Add add buttermilk, so you can blend with a stick blender (or counter blender).
  • Once puree is smooth add nutmeg and sage.
  • Adjust thickness with water and check seasoning.
  • Serve with roasted pepitas.

Notes

Tip: foods often need more salt after they've been refrigerated! This soup will likely need more salt due to the dairy. This soup is not freezable. 
If you cannot find full fat buttermilk, you can use low fat, but be careful with the amount used. It is thinner than full fat, you might need less. 
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Vegetarian Stuffed Zucchini

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Vegetarian Stuffed Zucchini

Zucchini stuffed with Israeli couscous, fennel, marinara and cheeses. This dish was born of leftovers as many of my recipes are, but it's so good, I had to share!
Course Main Course, Side Dish
Cuisine American, Italian
Keyword fennel, israeli couscous, marinara, mozzarella, parmesan sauce, zucchini
Prep Time 30 minutes
Cook Time 50 minutes
Servings 6 servings
Author misangela

Equipment

  • 1 9x13 baking dish

Ingredients

  • 3 medium zucchini, cut lengthwise and scooped out Find straight ones for easy cutting, leave 1/2 inch all around to hold filling
  • 1/2 cup fennel, finely diced Sub onion or celery
  • 1 lg shallot, finely diced Sub 2 Tbl onion or omit
  • 3 cloves garlic, finely diced About 1.5 Tbl
  • 1 cup cremini mushrooms, fine chop
  • 1 cup prepared Israeli couscous Or more if you like
  • 2 cups marinara sauce If you don't have your own, buy the Mezzetti brand. It is the best! Or you can make my recipe, search 'marinara'.
  • 1 Tbl dry marjoram Or use basil, oregano or all three!
  • 1 Tbl fresh thyme Or 1/2 Tbl dry thyme
  • 2 Tbl fennel fronds, fine chop If using fresh fennel
  • 2 Tbl sherry vinegar Sub red wine vinegar
  • 1/4 cup ground parmesan The dry kind found on the Italian aisle or you can use a little shredded
  • 2/3 cup shredded parmesan
  • 1 cup shredded mozzarella You can use fresh, but I think shredded works best here
  • 1 cup panko bread crumbs Mixed with 1 Tbl EVOO
  • S/P to taste You'll use more than you think
  • EVOO Used in various places

Instructions

  • Spray baking dish with food release and preheat oven to 375°F.
  • Cut ends off zucchini, hollow out with a spoon leaving 1/2 inch all around and at the ends to hold filling. I did not use the flesh, but you could if you wish. Just chop and add to filling and adjust seasoning. Place boats in baking dish, drizzle with EVOO and season generously with S/P. Remember: zucchini is bland!
  • Prepare couscous as directed on package. DO NOT use any flavourings that might be in the package, you want plain couscous. Make sure it's seasoned with S/P. You need to layer your seasonings since veg dishes need more seasoning in general.
  • In a skillet over med heat, add 1 Tbl EVOO and sweat the fennel, garlic, shallot and mushrooms. Once veg is soft, add about 2/3 cup marinara and the herbs.
  • Add in couscous and reduce heat to med low. Allow to simmer just a couple of minutes, then turn off heat. Add vinegar and ground parm, then allow filling to cool for about 10 minutes.
  • Taste the filling to check seasoning - you want it well seasoned. It should not be too dry, adjust marinara if needed.
  • Fill zucchini boats with filling, fill them as full as you can get them and allow couscous to cover the tops completely.
  • Add the rest of the marinara, making sure the ends of the zucchini are covered and the couscous has plenty of moisture. Keep on top of the zucchini, it is not meant for the squash to cook in sauce. Some overpour is fine, it will make a lovely crisp!
  • Top with parmesan, mozzarella and finally the panko. Again, any overpour will create a nice crisp at the bottom! (See photo.)
  • Cover with foil and bake at 375° for about 45 minutes. Check the zucchini's doneness with a spoon. You want it cooked, but still strong enough to hold the filling. When done, return uncovered to the oven, under the broiler to brown the panko. Watch this! Panko goes from raw to black quickly!
  • Allow to stand for 10 minutes or so, then serve. One zucchini is a serving, but 2 is fine. It's veg, dig in!!

Notes

Do get the fennel for this dish! It is delightful. If you hate fennel, celery will work. 
Fresh mozzarella could be used, but I like the dry shredded better. It doesn't form a blob and is not as bland. 
Many stuffed zucchini recipes call for sausage, which is fine, but I like how this turned out without it. It is light, but very satisfying with the fleshy zucchini. 
Of course this can be made vegan by using vegan cheese.