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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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.

Soothing Lemon Tea

As Salam Alikum

Here is a old recipe that’s good for soothing sore throats and colds I will include the way my mom made it when I was growing up and I will also include the way I make it for my children.

My moms tea

3 lemons sliced

1 quart water

1 teaspoon cayenne pepper

Boil 5 minutes then add to cup add honey and drink hot.

My ways

2 lemons sliced

1 tablespoon turmeric

1 teaspoon ginger

1 teaspoon cinnamon

1 quart water

Boil for 5 minutes then add honey and drink hot.

If I make it for my husband I omit the cinnamon and add 1 teaspoon cayenne pepper for him he likes it very spicy .

It’s also good for sore joints and aches and pains

Halupki ( Stuffed Cabbage ) Ukrainian style 

1 head of cabbage boiled until leaves come apart , remove core with sharp knife before boiling, cool in cold water .
1 pound beef or lamb ground

5 cloves garlic

1 onion

1 bunch parsley, and cilantro

Salt pepper to taste ( start with 1/2 spoon or less depending on tatse , if on salt restricted diet leave salt out)
3 quarts tomoato sauce chunky

3 cups brown rice

Place garlic , onion, cilantro, and parsley in food processer and chop small , or hand chop finely.

In skillet saute meat ,spices and chopped mixture when done drain off oil and add 1 cup of sauce cook 10 more minutes then remove from heat and cool.

Place brown rice in big bowl mix in 1 cup of sauce and meat mixture once cool.

In big rectangle pan and small square pan coat botton with tomato sauce ,

Take a cabbage leaf, spoon in meat and rice mixture roll remaining leaf to make a roll then place in pan and repeat once all cabbage leaves are stuffed and rolled add tomatoe sauce, garish with small cherry tomatoes cut in half and bake in over 400° Fahrenheit for 45 minutes if baking while still fresh.

Take small square pan , I usaully use the dispoable metal pans , wrap in aluminum foil. And freeze for later use.

Bake for 1 hour at 400°F if baking from freezer if thawed first bake 45 minutes .

This is a good meal for a new mom or someone who is recovering.