Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Oscar night chili

February 24, 2013 by Mary Frances 12 Comments

I made this chili yesterday because I was making chicken broth at the same time, (from a roast chicken carcass that I had cooked on Wednesday) and I thought, well this would be easy because the chili calls for two and half cups of broth. It is a fairly quick recipe, so you still have time to make it today. (And your broth does not have to be homemade, although it is better.) Served in warm wide soup bowls with some hot cornbread and topped with some fresh onions, cheddar cheese or sour cream, you have a perfect dinner to watch the Academy Awards with tonight!

So I was all excited to share this with you today. (Last night I was busy with the gallery show opening that my painting was in – a terrific turnout with support from our friends!) And then I said, wait a minute, didn’t I already do that last year? And a quick search said yes I did, for a football Sunday. But wait, I changed the recipe again! So here is my version from yesterday. Although I am serving it tonight, trust me, I tasted it yesterday and it is darn good.

Now, who do you want to win best picture? I’m betting on Lincoln. And I’m rooting for Sally Field for Best Supporting Actress. I thought she was terrific! (Yes, we like you, we really like you!) And if Alan Arkin doesn’t win Best Supporting Actor for Argo, I’ll be very upset. Let me know what you think.

SPICY CHICKEN CHILI- VERSION 2.0
– serves 4 – 5

2 tbs. canola oil
1 medium large onion, chopped
4 cloves garlic, minced
1/2 of a large red pepper, ribs and seeds removed, cut into 1/2″ squares
1 lb. skinless chicken thighs (about 4), trimmed of all fat and cut into thin strips
1 tbs. plus 1 tsp. chili powder
1 tbs. ground cumin
2 tsp. dried oregano (preferable Greek oregano)
1 tsp. salt
2 jalapeño peppers, ribs removed, chopped, with some seeds
1 1/2 cups canned crushed tomatoes with their juice
2 1/2 cups low-sodium chicken broth or homemade stock
1 15 oz. can drained and rinsed pinto beans
1 15 oz. can drained and rinsed black beans
1/2 tsp. fresh-ground black pepper

Suggested garnishes:
Chopped cilantro
Grated sharp cheddar cheese
Minced onion
Sour cream or unflavored low fat Greek yogurt

In a large saucepan or Dutch oven, heat the oil over low heat. Add the onion, garlic and red pepper; cover, stir and cook until they soften, about 12 minutes. This makes the onion lovely and sweet.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 3 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes longer. Serve topped with your favorite garnishes.

Wedges of warm cornbread are always great with chili. Or serve the chili over rice.

My new skillet!

March 25, 2012 by Mary Frances 2 Comments

We had to be in Boston on Monday and on the way back to NYC, I suggested we plan to stop at Clinton Corners in CT. There’s a discount Le Creuset store there and that’s pretty much heaven to me!

I bought a new skillet and even new orange (my favorite color) hot pads. I’m telling you, I’m so happy, I feel like I have a whole new kitchen. It doesn’t take a whole lot to get me excited. I’m a cheap date.

Le Creuset is one of my favorite cookware manufacturers. I have a huge covered French oven that I just adore. Food cooked in it actually tastes better! It’s enamel coated cast iron and very easy to clean. The one drawback is that it is very heavy. But hey, it’s building the biceps!

I once cooked a huge party size serving of meatballs and had to split the recipe. Half of them simmered in my Le Creuset and the other half simmered in a copper bottomed stainless steel stew pot. (my mother’s from the ‘60’s) The Le Creuset pot was infinitely better!! Really. The meatballs and tomato sauce had deeper, richer flavors. It’s true and I’m not even paid to say this! I think the cast iron distributes the heat more evenly and this pot with the enamel coating locks in the moisture to create super tender morsels of meat and incredibly flavorful vegetables. It’s perfect for beef bourguignon, chilis and stews of any kind.

Now Le Creuset has come out with an industrial strength non-stick coated 3-ply stainless steel line and that’s the skillet I just bought. It’s lighter with deep sides and fantastic! I cut my tendon in my left hand some years ago while cutting ribs (don’t ask) and while I totally regained the bendability of my middle finger, I never really regained the strength in that hand, so lighter is better.

Once again the heat distribution and browning capabilities are terrific! Check out that zucchini in the photo.

If you have a favorite skillet or cookware line, please tell me about it.

Spicy Chicken Chili for a Snowy Football Weekend!

January 21, 2012 by Mary Frances Leave a Comment

Spicy chicken chili

Tomorrow, we are entertaining for the big Giants game. I thought this chili would be perfect to serve with all the garnishes and hot cornbread, plus a big tossed salad.

What can be better than to make a big pot of chili on a beautiful snowy Saturday with a fire going in the fireplace? NOTHING!

This is a favorite recipe of mine, adapted from a very old Food and Wine Magazine. It gives you the big chili flavor and isn’t nearly as heavy as it’s made with chicken. It has a melody of spices and heat from the jalapeños. If you don’t like so much heat, remove the seeds, but I like to keep them in. I also like to use Greek oregano which is much more potent and grind cumin seeds for the cumin powder. Again, more powerful flavor.

Joko – I hope you like this!!

SPICY CHICKEN CHILI
-serves 4

2 tablespoons olive oil
1 onion, chopped
3 large cloves garlic, minced
1 pound skinless boneless chicken thighs (about 4), cut into thin strips, all fat removed
4 teaspoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon salt
1 jalapeño pepper, chopped fine with seeds
1 28 oz. can of whole San Marzano tomatoes, hand crushed, with their juice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 15.5 oz can of drained and rinsed pinto beans
1 15.5 oz.can of drained and rinsed black beans
1/2 teaspoon fresh-ground black pepper

For garnish:

Minced sweet onion
Grated sharp cheddar cheese
Sour cream
Cilantro leaves
Sliced pickled jalapeños

Serve on top of a few tortilla chips or steamed rice

Serve with warm cornbread

In a large saucepan, heat the oil over moderately low heat. Add the onion and garlic; cook, covered, until they soften, about 20 minutes.

Increase the heat to moderate and stir in the chicken strips. Cook until they are no longer pink, about 2 minutes. Stir in the chili powder, cumin, oregano, and salt. Add the jalapeños, the tomatoes with their juice, and the broth. Bring to a boil, reduce the heat, cover, and simmer for 15 minutes.

Uncover the saucepan and stir in the beans and black pepper. Simmer until the chili is thickened, about 15 minutes or even longer. Serve topped with the onions, sour cream, cheddar cheese or more jalapeños. It is nice to give your guests a choice. Top all with cilantro leaves.

Wedges of corn bread are always a good complement to chili. Or serve the chili over steamed rice or a few tortilla chips.

Friday night

October 10, 2011 by Mary Frances Leave a Comment

My oldest son wanted to come out to the country house with 3 friends this past Friday afternoon, to spend the night, on their way to a farm in Massachusetts for a cider pressing event. Now I was already expecting 4 guests on Saturday for the weekend. After initially being taken aback, what’s a little more laundry? These kids are fun. And I have to tell you, it is so nice to drive up to your own house with the lights all on and all warm inside and have someone greet you to offer their help in bringing things in, martini glasses on the coffee table and laughter and music. What could be a better greeting on a Friday night – or any night for that matter?

He said he would make dinner. Great!! See – they all cook! He made the most spectacular chili – with tender pork cubes and no beans, served over polenta that his good friend Martha made.

I’m telling you, it was so, so good. I have to get the recipe and I was so very glad he did not take the leftovers which I cleaned up completely today – and I didn’t want to share. Not with anyone.

Later yesterday, I received this photo of his bounty from the farm. Beautiful!!

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

Oscar night chili

My new skillet!

Spicy Chicken Chili for a Snowy Football Weekend!

Friday night

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