Mom's Chili

Making chili today! Here is a link to my original post. http://themorsel.blogspot.com/2012/10/moms-chili.html

I just got back from a long trip to Chicago. My 2 1/2 year old granddaughter was so fun and so busy. We had a great time. She helped me make banana bread!

I am in the mood for soup! Isn't it time you tried making 'mouth pockets'? Now really, come on! If I could ever find escarole in this neck of the woods, I would treat you to a great Italian soup recipe.

Fred's Favorite Caramel Corn

This caramel corn is SO good. I'm not kidding! Buttery, crispy, without being like hard candy. The BEST I've ever tasted. Be careful with the hot caramel, it will cause terrible burns.

Melt-in-your Mouth Caramel Corn (from the Northwest Daily Herald years ago)
1 cup (2 sticks) butter (I use salted)
2 cups light brown sugar, packed
1/2 cup light corn syrup
1 tsp salt
1 tsp vanilla
1/2 tsp baking soda
5 quarts (20 cups) popped corn

In large, heavy bottomed saucepan, melt butter. Add sugar, corn syrup, salt and stir til combined. Bring to a boil over medium heat. Allow to boil for 5 minutes without stirring, until it reaches 260 degrees, hardball stage, on a candy thermometer. Remove from heat.

Stir in vanilla and baking soda. Pour over the popped corn and stir gently with wooden spoon until corn is coated but don’t be aggressive as the caramel will distribute in the warmth of the oven. (I half my popcorn into two bowls and half the caramel so that its more evenly distributed.)

Preheat oven to 250 degrees; See that! 250 (NOT 350, it will burn!)
Again, 250 degrees.

Spread mixture on two cookie trays. Bake for 1 hour, flipping with a spatula every 15 minutes to coat evenly. It’s ok if not all the popcorn is covered. Remove from oven. As popcorn begins to cool, break up large clumps. When completely cooled, store in an airtight container. Will keep for 10 days but if you let air get to it, it will be ruined.

1 cup serving = 220 cals.

Mom's Chili

I am making my Mom's chili recipe today so I thought I would share.  It's pretty simple to make. I serve it with cornbread and butter on the side. Also a little dollop of sour cream and some shredded cheddar on top is nice.

1 to 1.5 lbs ground pork or beef. I prefer pork, I like the flavor better. Or you could mix them.
3 Tbs veg oil.
1 large green pepper chopped.
1 large yellow onion chopped.
3 cloves garlic, pressed.
1 stalk celery chopped. (optional)

1- 15oz can tomato sauce
3- 15oz cans chili beans
1- 28oz can whole tomatoes
p.s. I like more beans so I added a can of black, kidney, and great northern beans to my pot.

2 bay leaves whole
1 1/2 tsp chili powder
1/2 tsp ground red pepper (more if you like it spicier, I'm a whimp)
1 tsp cumin
1 tsp sea salt
ground pepper
(All the spices can be increased if you like a stronger taste. I don't usually measure these out, I just sprinkle.)

2 - 3 Tbls Cider Vinegar

Heat oil in a large soup pot on med/high heat. Saute green pepper and celery for 5 minutes, then add garlic and onion. Saute until they are beginning to soften. In the meantime, brown ground pork or beef in a separate skillet. Drain and add to the veggie mixture.

Add spices and stir. Continue to cook on medium heat for 5 minutes then add tomato sauce and chili beans. Open the can of whole tomatoes and cut up with pair of kitchen scissors while still in can.

Then add the whole thing, liquid and all to the mixture. Stir and bring to boil on medium heat. Then turn it to low and COVER. You want to retain as much liquid as you can for the 4 to 5 hours it cooks. Stir occasionally and check for burning or sticking on bottom. You may have to turn the heat to very low to keep this from happening. I even have to move my pot half way off the burner at times to keep it at a very low simmer.

The longer it cooks the better it is. You could eat it in a couple hours but the tomato base really hasn't had enough time to get really smooth tasting. I add cider vinegar during the last hour to give it that mouth watering tang. Try a tablespoon at a time until you reach the level you prefer. Vinegar REALLY makes all the difference in chili.

Repost:Tortellini Soup

Oh my, this soup makes me happy. It's so fast and the flavor from the Italian sausage is just perfect.

Ingredients:

• 8 cups chicken or veg broth
• 2 to 3 links of Italian sausage (I use mild)
• 1 lb frozen or fresh cheese tortellini
• 1 bag washed baby spinach leaves or 1 box frozen spinach
• dash of nutmeg and black
• grated Parmesan to top

Coarsely chop spinach and set aside. Using a large pot, squeeze sausage to remove it from its skin, then brown, breaking it into small pieces (like browning hamburger). Add broth and heat to boiling. Add your pasta and continue to boil until tortellini is cooked. Add your nutmeg and pepper, then throw in spinach. Cook just 2 to 3 minutes more and serve with Parmesan. You can turn this into a vegan dish by using vegetable broth, vegan ravioli or tortellini and non-dairy Parmesan.

Repost: Orange Tortilla Soup

I have decided to re-post some soups! It's getting cold and I'm hungry! Hope you will try some of them out. This one is my daughter's favorite.

Ingredients:
1 Medium yellow onion, chopped
1 Clove garlic, minced
4 Celery stalks sliced
3 Tbs vegetable oil
2-1/2 Cups vegetable or chicken broth
1-1/2 Cups orange juice
1-1/2 Cups tomato sauce (14 oz can is fine)
1 Cup water
1 (4 oz) Can green chilies chopped
1 Tbsp chopped cilantro (optional)
3 - 4 Carrots sliced
3 or 4 Chicken breasts
Pepper Jack cheese grated
Tortilla chips

Chop your celery and onions. Mince garlic and slice carrots. Do yourself a favor and buy pre chopped chiles. I bought the whole so I had to chop.

Saute onion, garlic and celery in 3 Tbs of vegetable oil.

Stir in broth, OJ, tomato sauce, chilies, cilantro and carrots. Simmer until carrots are tender.

In the meantime, cook your chicken. I prefer to cook chicken breast in a non-stick pan. I heat 2 TB of oil on med-high heat, salt and pepper the breast, cook on each side about 5 min on that higher heat, then turn the heat to med-low. Do not cover!!! Big mistake. You end up with boiled chicken. I leave the lid off until almost done - you can tell you've overcooked chicken breast when it doesn't give anymore when you press with the back of your fork. I prefer to a point where it might still be a bit underdone and then take off heat and let it sit for another 10 minutes or so. Its usually perfect. Clear as mud? Sorry.

Cut or shred your chicken into bite size chunks and add to your soup. Cook another 5 minutes or so and its ready. Just make sure your carrots are tender.

Serve by placing tortilla chips (crunched or not) at the bottom of your soup bowl, ladle soup over and top with shredded jack cheese.

Corn Chowder

I created this recipe after tasting a great corn chowder at a restaurant. Enjoy!

Ingredients
8 baking potatoes semi peeled and cut in 1/2 inch cubes
8 sliced bacon cooked til crisp and chopped, reserve grease
3/4 cup onion or one medium, chopped
1 (14 oz) can chicken broth
2 (14 oz) cans creamed corn
2 cups whole milk
butter
salt and pepper

Cook potatoes in salted water. Drain off most of the water but reserve to thin soup later.

In separate pan, sautee onions in 2 Tbsp butter. Add to potatoes in pot after you have drained off most of water. Add two cans cream corn, plus chopped bacon and 3 Tblsp of reserved bacon grease. Add broth and about 2 cups potatoe water, more if you want yours soup thinner. Add salt and pepper to taste. Bring to slow boil and simmer 10 minutes.

Angel Biscuits

I thought I would share a great biscuit recipe. They aren't really dinner rolls or biscuits but a cross between the two. I thought they were much better after they had cooled and set out for a few hours. when they first came out of the oven they were a bit too soft and tore when I tried to butter. I think next time I would bake just 5 minutes longer and a bit browner.

Angel Biscuits

1 Cup Buttermilk

1/8 tsp baking soda

1 Tbsp active dry yeast

1 Tbsp sugar

1/4 tsp salt

1/2 Cup warm water (100-100F)

3 to 3-1/4 Cups all-purpose flour

1/2 Cup shortening (I use Crisco)

1. Mix buttermilk and baking soda together. Let sit.

2. Mix yeast, sugar, salt and water together. Let stand until foamy.

3. Combine flour and shortening, cutting it in untill well blended. I use one of these thingy's or you can use a fork or food processor.

Mix in buttermilk mixture and yeast mixture (dough will be wet) rather quickly, then cover loosely with towel and let rise in warm place (not too warm or you will kill the yeast) until about double, took mine about 45 min.

4. Pat out dough to 1/2 inch thickness on heavily floured surface. Cut biscuits with a 2" cutter and place on lightly greased pan or use a parchment. Put them very close together so they will rise higher. Let sit about 20 to 30  minutes. Preheat oven to 400 while you wait.

5. Bake 10 to 15 minutes. Keep an eye on them. Again, bake until brownish or they will fall apart. They are very moist.

I served mine with eggs and ham but these would be great for Thanksgiving dinner too.