About Me

Monday, October 31, 2016

Not Texan, But Still Good CHILI (and a vegetarian version)

½ – 1 lb sausage
½ - 1 lb cubed or ground beef
½ cup onion
2T olive oil
2 cloves garlic
½ t crushed red pepper
1 t cumin
1 T chili powder
1 T season salt
14 oz can chili style beans
14 oz can kidney beans (drained)
10 oz can Rotel
28 oz can crushed tomatoes
14 oz can diced tomatoes
½ t brown sugar

Chili follows the same rules as spaghetti sauce, anything goes, really.

Fry the onions and meat until the meat is cooked through and the onions are a little translucent then add the garlic and seasonings, fry for just another minute (garlic burns quickly, be careful). Then add all the beans and tomatoes.

I use whole cumin that I grind in a mortar and pestle. It tastes fresher, but can easily be substituted for ground if that's what you have. Cumin is what makes chili taste like chili, I think.

You will have to play with the seasonings to get it just how you like it, I know we like it spicier than a lot of families. The amounts listed are just basic starting points. You can use just unseasoned canned or dried beans and skip the ones in the chili flavorings but it just gives you a little head start.

Easy Vegetarian Chili
1 medium onion, diced
2T olive oil
2 cloves garlic, pressed or chopped
2 cans chili beans
1 can diced tomatoes and green chilis (Rotel)
1 can crushed tomatoes
1 can kidney beans
1/2T ground cumin
1/2T chili powder
1/2T cayenne
1T seasoned salt or Jane’s Krazy Salt
Sauté onion in oil over medium-high heat until translucent, add garlic and spices, sauté another minute. Add all other ingredients, reduce heat to medium-low. Simmer as long as you like.

Monday, October 3, 2016


8 eggs
2T milk
2T olive oil
1 clove garlic, pressed
1/8C  bell peppers, diced
1/8C onions, diced
1/8C spinach, chopped
Krazy Jane’s
optional: parmesan or feta
Sauté vegetables in oil over medium heat. Mix eggs and milk, pour over sautéing vegetables, cover. Cook until almost done, about 5 minutes (will continue to cook a bit after removing from heat).

If you are using an oven safe skillet, then you can start it on the stove, then put it under the broiler to finish even more quickly and get a nice golden brown top.

Lentil Loaf

2C  lentils
4 C broth (vegetable or chicken or water with bouillon)
2T olive oil
1/2C onion, diced
1/4C bell pepper
1/4C carrot
1/4C celery
2 eggs
1C bread crumbs
1C oats
1T Worcestershire
1 ½t Italian herb mix
2 garlic cloves or 1/2t garlic granules
3/4t pepper
1/2t salt
Bring broth to a boil, add lentils, reduce to simmer, cook 30 minutes (most of the liquid should be absorbed). Smash about half of the lentils with a potato masher or heavy spoon.  In separate pan, sauté vegetables in oil until almost soft. Mix all ingredients together. Press into greased loaf pan (or any other pan). Bake at 375° for 30 minutes. Let sit for about 15 minutes before slicing.

This is great as is, but I like to top it with a ketchup glaze (ketchup and brown sugar whisked together and microwaved until smooth) about 5 minutes before it is done cooking.

I have also formed these into “meatballs” and pan fried them. If you do this it helps to smash most of the lentils and refrigerate the balls for a bit before frying.