Easy chili

As Salam Alikum Readers

Here is a super easy recipe

3 cans pinto beans drained

3 cans kidney beans drained

3 cans black beans drained

3 cans stewed tomatoes

2 small cans tomato sauce

3 tablespoons olive oil

1 onion finally diced

6 cloves garlic minced

Salt*( to taste ) I leave salt out and let people add own salt

1/2 teaspoon Pepper* can leave pepper out

2 tablespoons Paprika smoked spicy hot

3 tablespoons Chili powder

1/2 c Nutritional yeast

*Ground beef* 1 pound cooked and drained ( if using meat in dish)

*2 cups textured vegetable protein tvp *rehydrated with vegetable broth if using)

Combined all the drained beans and stewed tomatoes and 1 can of tomato sauce set aside for now.

Sauté onions and garlic in oil add spices and cook for 5 minutes ( if using meat you can sauté garlic and onions with meat and spices) once onions and garlic are soft then add everything to the beans add the nutritional yeast adjust the salt and pepper if adding simmer for 45 minutes on very low serve or cool down and store in fridge , can also be stored in portion sizes and frozen .

Note * means you can use if you want but you don’t have to *

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Yummy sauce 

Just Because:CAFE YUMM Bowl Sauce:

Take 1/2 cup olive oil,

1/2 cup almonds,

1/2 cup water,

1/2 cup lemon juice (about 2 lemons),

1/3 cup nutritional yeast,

1 can garbanzo beans, drained,

2 cloves garlic,

1/2 tsp salt,

1/2 tsp cumin,

1/4 tsp chili powder,

1/4 tsp turmeric

into a food processor and pulse until it’s combined

Easy Enchiladas.

About 4 cups shredded Turkey breasts from a roasted turkey

Two big cans of green enchilada sauce

2 pounds cheese shredded white cheese

15 corn tortillas

Canola oil 1/2 cup in small frying pan heat to hot

First shred turkey in a bowl set aside

Shred cheese in another bowl set aside

Heat oil to hot then fry the corn tortillas until they turn soft remove from pan with spatula drain off oil and put on plate

In a big rectangle pan the 13 by 9 in line with aluminum foil for easy clean up.

Take 1 can of enchilada sauce open it up and pour half of it into shredded turkey and mix well

To form enchilada take a tortilla add a spoon of turkey and a pinch of cheese then roll place in pan repeat until pan is full then sprinkle cheese over the rolled tortillas and pour the can and a half of enchilada sauce on sprinkle with cheese .

Now you can do one of three things if cooking the next day then foil wrap and place in fridge until ready to cook.

This recipe freezes really well if going to freeze, do not use glass pan use a metal pan one of those take and bake pans work well. Once frozen take out of freezer the day before you want to bake thaw in the fridge then bake.

To cook preheat oven to 375F cook 45 minutes uncovered .

Note : You can replace the turkey with chicken or roast beef .

Also you can replace the green enchilada sauce with red enchilada sauce .

Serve with beans and rice along with sour cream on top.

Easy Chicken Soup

4 pieces chicken breast or thigh ( remove skin)

3 stalks of celery chopped into 1/4 inch pieces

2 carrots peeled and chopped into 1/4 inch pieces

10 cloves garlic peeled and chopped

1 onion chopped into 1/4 inch pieces

2 quarts chicken stock

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon canola oil

1/2 cup noodles

Large sauce pan

Heat oil in sauce pan add chopped vegetables, garlic, onion and salt, pepper and cook for 5 minutes then add chicken stock and chicken bring to boil lower to simmer cook 15 minutes then remove chicken pieces using a folk and knife debone the chicken and add back to the pot add the noodles cook for 5 minutes then turn off and serve in bowls hot.

Makes enough to serve 4 people.

Halba chicken with millwee 

1 cup halba seeds boiled (see note below). 

2 cloves garlic, peeled ends cut off

1 tablespoon sem smelly butter (see note below). 

1 tablespoon tumeric, 

1 tablespoon ginger, 

1 tablespoon 100 spices

1/2 tablespoon black pepper 

1/2 tablespoon salt or to taste) (can add salt after cooked.) 

1/2 cup oil

5 onions thinly-sliced 

1 bunch parsley, minced

5-6 small tomatoes cut in half

1 whole chicken (prepped see note at bottom )

Water enough to cover chicken

I use a pressure cooker can use a big pot but will take longer

Heat the oil then add onions,garlic, minced parsley; all the spices and halba seeds saute , risne chicken then add to pan cook about 15 minutes then add water and tomatoes. 

Put top on pressure cooker and tightly seal cook about 45 minutes, is done when chicken is tinder and about to fall off bone

Serve over bread called millwee (type of moroccan bread ) torn into small pieces place chicken in center then ladle sauce around and over it serve hot

(Note to prep halba seeds place in small sauce pan with water bring to boil. Boil 5 minutes; drain water off then add to pot .)

(sem smelly butter is type of moroccan butter)

(Note: to prep chicken in large bowl place washed chicken sprinkle salt all over chicken rub in then take one lemon roll on countertop then cut in half squeeze out lemon juice, onto chicken let sit at least 15 minutes.’ this is were i prepared other ingredients. 

Rinse chicken then add to pan .)