Classic Chili

 

This is my grandma's classic chili recipe that I've been eating my whole life. I always crave it when the weather starts to get cold. 

My mom has made a few adjustments over the years, as did I this last time I made it. She always made it with ground beef but I like ground turkey (dark meat if I can find it). I added jalapeno and a little chicken stock tonight. It's best with a little of my Aunt Dora's hot sauce but when we don't have that, we find other ways to give it a kick (like the jalapeño). Three generations perfecting the recipe. It's so good!

The toppings are essential, as is the cornbread. 

Classic Chili

Grandma Tess, Yia Yia and Me 

 

1 lb ground turkey, preferably dark meat

2 T olive oil or canola oil

1 small onion, diced

½-1 green pepper, diced small

2-3 celery stalks, diced small

½-1 jalapeno, minced

3-4 garlic cloves, minced

2 bay leaves

½ t oregano

½ t paprika

1 t cumin

2-3 T chili powder

½ t bit sugar

1/2 t salt

1 150z can tomato sauce

1 can stewed tomatoes

1/2 - 1 can diced tomatoes

2 cans pinto beans, drained and rinsed

1 cup chicken stock 

Salt & pepper

 

 

Heat oil in a large sauté pan over medium-high heat. Brown turkey. Season with salt, pepper, garlic granules and cumin. Turn off heat when 90% cooked. 

 

In a large crockpot, heat another splash of olive oil over medium heat. Sauté onions for a few minutes until soft. Add green pepper and celery and sauté until softening. Add jalapeno and then garlic. When almost ready, add bay leaves, oregano, paprika, cumin, chili powder, sugar and salt. Then add tomato sauce, stewed and diced tomatoes (beaking up with your hands), and chicken stock. Bring to a boil, then reduce and add the beans. Cook on low for 15 minutes. Season with salt. Add more seasoning to taste.

 

Serve with your choice of toppings:

 

Sour cream

Shredded cheese

Green onion

Red onion

Cilantro

Crumbled tortilla chips

 

Always best served with cornbread. I like Marie Callender’s Organic Cornbread.

Anne's Pasta Primavera

I got this recipe from my friend Anne's Instagram stories. My kids won't eat ANY pasta besides plain pasta with butter and cheese so I thought I would give this a try. I thought it was great and will definitely make it again. Great with broiled asparagus. * Measurements below are just my best guess, not exact. 

Pasta Primavera

 

½ yellow onion, diced

1 small zucchini, diced

1 heaping teaspoon of Better than Bouillon (chicken flavor)

1 carrot, shaved thin on mandolin

3-4 garlic cloves, sliced paper thin

1/3-1/2 cup frozen corn, in water to de-thaw, then drained

¼ cup pasta water

¼ cup heavy cream

Dap of butter

Freshly shaved parmesan 

Penne (1/2 – 2/3 bag)

 

 

Bring a large pot of water to a boil. 

 

Heat olive oil in a large sauté pan over medium heat. Cook onions until starting to soften a bit. Then add the zucchini. When both are soft, stir in the carrots, then the garlic. Maybe add a little more oil before the garlic and turn down to medium-low. Stir in chicken bouillon and some pepper, then add the thawed and drained corn.

 

Add salt to the boiling water and then cook the penne. Before you drain it, grab a scoop of the pasta water. Drain pasta and add to the pan with the veggies. Stir in some pasta water and the cream, just enough to coat. Add a little butter and check for seasoning.

 

Plate and sprinkle with shaved parmesan. 

Zucchini Boat Pizzas

My friend Anne posted these on her Instagram account and I was so curious if they were good that I was making them within days. And they were good! So good I made it again the next night too, which says a lot because I'm usually not one to go with the healthier option. I definitely liked the version with turkey pepperoni, which I made 3 days in a row, but you could do any topping combo you like. 

And no, my kids did not eat these but I have faith that one day they will try a zucchini. 

Zucchini Pizzas

Zucchini

Pizza sauce (I’m loving Rao's brand pizza sauce)

Mozzarella cheese

Parmesan cheese

Turkey pepperoni 

 

Preheat oven to 425. Cut zucchini in half the long way and cut or spoon out a little of the inside to make a boat. Place on a wire rack on a cookie sheet. Rub with a bit of olive oil and sprinkle with salt and pepper. Roast for ten minutes. Flip and roast for 10 more. 

 

Remove from oven and reduce heat to 400. Spoon pizza sauce over the top. Sprinkle with mozzarella cheese and some fresh grated parmesan. Top with turkey pepperoni or any toppings you like. Bake in the oven for 10 minutes or so. Watch and determine when the cheese is to your liking. 

 

Pour a glass of wine and enjoy! Biden Harris 2020 Woo Hoo!

Belynda's Greens

 

My friend Belynda hosted a fabulous indoor dinner party (pre-Covid! remember those?!) and everything was delicious. Since then, I've been making this veggie dish because it's so easy and delicious.

Broccolini & Snap Peas

 

1 bunch broccolini

1-2 handfuls of snap peas

3-4 garlic cloves smashed 

Sprinkle of red chili flakes

1-2 T olive oil

1-2 T butter

Salt & pepper

 

Heat olive oil and butter in a pan over medium heat. Add the smashed garlic and chili flakes. Add broccolini and snap peas. Sprinkle with salt and pepper and keep on medium heat for a minute or two. Reduce heat to low, cover and cook for 15-20 minutes, stirring here and there. If everything starts to brown, add a little water to the pan so it steams. Turn off heat and leave until you're ready to serve your main course. 

Second photo shows what was left because I eat it so fast and forgot to photograph. 

Chicken & Rice

Lots of stress eating and drinking happening over here this week while we wait for the 2020 Presidential results. Last night's fix was comfort food. I made this recipe for Chicken & Rice from Dinner: A Love Story, with a few minor changes. As she said.... I’m guessing you have everything you need for it in the house so when you don't know what to make, give this a try. 

Chicken & Rice

2 cups chicken broth plus 1 cup water (homemade stock is ideal obviously)
3 T olive oil
2 medium onions, about 8 ounces, peeled and sliced
salt & pepper
2 chicken breasts cut into bite size pieces
1 1/2 cups white rice (I used long-grain white rice)
handful herbs, chopped (I used parsley)
juice from 1/2 lemon (I used a ton of lemon)

Bring broth and one cup of water to a boil. While you are waiting for it to boil, add olive oil to a large skillet (that has a lid) set over medium heat. Add onions, salt and pepper. Cook until onions soften, about 4 minutes.

Add rice to the pan and stir until each grain is covered in oil. Nestle chicken in rice, add salt and pepper, then pour in the broth and water. Reduce heat to medium-low and cover.

Cook 2o minutes, until all water is absorbed and chicken is cooked through. Garnish with parsley and a huge squeeze of lemon. 

Salami Pretzel Rolls

 

When I traveled through Europe after college, my friends Clare and Courtney and I ate a ton of these salami pretzel roll sandwiches. I've been making them at home ever since. They're my favorite thing to pack for a picnic or day at the beach because everyone loves them. My friend Beth just took it to the next level by adding minced cornichons. So good! I don't know if I'll ever eat one again without them. And never forget the butter!

Perfect Turkey Ragu

 

I stopped eating beef 13 years ago and have always missed a good meat sauce. I recently tried this recipe for Turkey Ragu from GOOP and it definitely hit the spot. It tasted like a rich meat sauce and you didn't even notice it was ground turkey. Delicious!

Caesar "ish" Salad Dressing

Here's another Caesar style dressing recipe. This one is inspired by Pamela Salzman. It's very similar to the other ones I've posted but this one has capers which is a nice touch.

Caesar Dressing

6 T Veganaise (mine was reduced fat because it’s all they had)

2-3 T fresh lemon juice (I like it more tart so might even add more)

3 garlic cloves, minced

1 t Dijon mustard

1 t Worcestershire

1-2 t capers (rinsed) *

2 T olive oil

Salt 

Freshly ground black pepper

Combine all ingredients in a blender and blend until smooth.

* Last time I did 1 T capers and it was too much

Seared Salmon w/ Za'atar & Sumac Tzatziki - Plus Sides

My cooking group took several classes from Carol at The Gourmandise School in Santa Monica and one lesson in a private home. Carol is the best! Our group loves her so much. She's a great chef, super knowledgeable and so fun. These are the recipes she taught at the private class. They are really simple recipes but you wouldn't know it by the flavor profiles. They are so delicious!

You can follow Carol on Instagram at carolcotnerthompson.

Seared Salmon

8oz piece of salmon

1/4 cup Za’atar (store bought or recipe below)

salt

Grapeseed or canola oil

Rinse the fillet and dry well. Press the za-atar and salt into the fillet. 

Heat a non-stick pan over medium high heat until hot. Add oil. Sear salmon top side down, cooking 10 minutes per inch. 

Serve with Sumac Tzatziki.

Za-atar 

There are a million versions but this is the recipe I used

1 t dried thyme 

1/2 t oregano

1 t toasted sesame seeds

1 t ground cumin

1 t sumac

Small pinch of kosher salt

Sumac Tzatziki

1 clove of garlic, minced and smashed into a paste

1/2 t salt

1 T lemon juice

1 t sumac

1 cup whole milk yogurt (I used less because it’s all I had. Maybe 1/2-3/4 cup.)

Cucumber Tomato Salad

1 Persian cucumber, cut into rounds

1 cup cherry tomatoes, cut in half

1/4 cup fresh mint

1/4 cup fresh dill

2 T olive oil

1 T red wine vinegar

Pinch of salt

Toss all ingredients in a bowl and serve. 

Jasmine Coconut Rice

3/4 cup jasmine rice

1 cup water

3/4 cup coconut milk

1/2 t salt

Rinse rice. Combine all ingredients in a sauce pot. Heat and cook on low for about 25 minutes. 

Makes about 3 servings

Kouroulakia - Greek Easter Cookies

My friend Maria has been sharing her mom's cookies with me for years. They are so good for breakfast with coffee, or better yet, dipped in coffee. I finally made my own batch and now I bounce out of bed in the morning.

Kouroulakia - Greek Easter Cookies

Helena Christofilis

1 ½ cups butter, softened

1 ¼ cups sugar

4 eggs (separated 2 and 2)

2 T orange juice

3 t vanilla

5 ¼ cups all purpose flour

1 ½ t baking powder

¾ t baking soda

Directions

Preheat oven to 350. 

In a large bowl, cream butter and sugar. Add 2 eggs and beat well. Beat in orange juice and vanilla.  In a separate bowl, combine flour, baking powder and baking soda. Gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. (They said this actually wasn’t necessary.)

Roll dough into 1 ¼ inch balls. Roll each into a 6 inch rope. Fold in half and twist twice. Place 2 inches apart on an ungreased baking sheet. (I used parchment paper.)

In a small bowl, beat the remaining 2 eggs to make an egg wash. Brush over formed cookies. Bake at 350 for 7-12 minutes or until edges are golden brown. Remove to wire racks.

Yeilds about 6 ½ dozen. (I got 4 dozen out of my batch but I made mine too big. Next time I will make them smaller.)

Kimchi Grilled Cheese

I've made a lot of grilled cheese sandwiches during quarantine but this

 recipe for a Kimchi Grilled Cheese by Ali Slagle is my new favorite.

Anne's Benihana Fried Rice & Sauces

My friend Anne and her adorable family nailed it with their recipes for Benihana fried rice, ginger sauce and mustard sauce. All the glory without the stink when you leave the restaurant!

Anne’s Benihana Fried Rice

3 cups Calrose rice (which makes about 8 cups cups cooked rice)

1 onion (diced)

2 large carrots (diced)

3/4  bunch green onions (diced)

4 eggs

2 Large Chicken breast (small cubes)

Kikoman brand soy sauce

Garlic butter (recipe below)

Salt & pepper (might not need salt because of soy sauce)

Sesame seeds

Disclaimer about the ingredients.  I am notorious for never measuring so these are estimates of what I used. Everything is just personal preference.

A day ahead: Make rice (I used Botan Calrose rice) according to package and spread on a sheet pan. Dehydrate overnight on the counter or in the fridge if you have room. If you don’t do this, your fried rice will be wet and clumpy.

Day of: In a wok or large sauce pan, bring oil to heat (avocado, grapeseed or organic canola oil) Sauté the onion and carrots until they caramelize and get golden brown. In the last few minutes of cooking, add the green onion and cook. Remove from pan and set aside.

Add more oil to the pan and sauté chicken breast until outside is seared. Flavor with soy sauce and a big spoonful of the garlic butter and continue to cook until cooked through. Remove from pan and set aside.

Add more oil to the pan and scramble the eggs. Once cooked, add the veggies, chicken and rice into the pan and mix well. Flavor with soy sauce, pepper, and garlic butter to taste until everything is well combined.

Top with sesame seeds and serve with Ginger Sauce & Mustard Sauce. 

Garlic Butter

1 stick softened butter

3-4 cloves of garlic (through garlic press)

1 1/2 - 2 T soy sauce (until butter is light brown)

1- 2 T lemon

1/4 stick Garlic butter (optional - I did not use)

Roasted Garlic (optional - I did not use)

Ginger Sauce

1 onion (roughly chopped)

2 T ginger (minced)

1/4 cup lemon (1 or 2 lemons)

3/4 cup soy sauce

1 T sugar

Blend all ingredients in a blender. (On live she said to pulse so it’s not too liquidy.)

Mustard Sauce

3 T dry mustard powder

2 T hot water

1 T toasted sesame seeds, crushed 

3/4 cup soy sauce

1/4 clove garlic crushed (I used 1 small clove)

3 T heavy cream (I used 2)

Mix mustard and hot water in a bowl until it forms a paste.  Place in blender with sesame seeds, soy sauce and garlic. Blend all ingredients for 1 minute. 

Caesar Dressing

Caesar Dressing - Inspired by PCC Recipe

3/4 cup reduced fat Veganaise
1/3 cup lemon juice
1 T Worcestershire sauce, plus a splash more
3-4 cloves of garlic
1 T red wine vinegar
2 t Dijon mustard
1 1/2 t black pepper
1/2 cup olive oil

Place all of the ingredients, except oil, in a blender. With the food processor running, slowly add oil to emulsify. Check and adjust seasoning as necessary.

Homemade Croutons

My favorite croutons are the PCC deli croutons (Seattle grocery store). When I can't get my hands on them, I make my own because I can't find anything at the stores here that I like as much. 

Homemade Croutons

French Baguette, one or two days old and cut into big chunks
3 T olive oil
3 T butter
Garlic powder
Oregano
Salt 
Pepper

Preheat oven to 325 degrees.

Melt butter and oil together in a sauce pan. Add garlic powder and oregano. Stir until butter melts and then pour slowly over the bread chunks, stirring until they are all well-coated. Sprinkle with salt and pepper. Place on a baking sheet and bake for 10 minutes. Toss and bake 10 more minutes. Test one to make sure they are crispy enough. If not, add to oven for 5-10 more minutes. 

Weekly Staples

I make garlic crostinis almost every week because they are good with cheese, pasta, or just on their own. George eats them as fast as I can make them. 

Garlic Crostinis

Baguette - French baguette preferably
Olive oil
Garlic clove 

Preheat oven to broil. Slice the baguette on the diagonal and place on a cookie sheet. Brush with olive oil. Broil until just golden brown. The bake time will depend largely on how long your oven was on. If it's been on broil for awhile then they brown super fast. They can go from golden to burnt in a matter of seconds under the broiler. Watch closely. I set the timer for 30 seconds at a time, until the last few seconds when I just watch them. 

Remove from oven and quickly rub the edge of a garlic clove all over the top.

I love to top with cambozola cheese or Dubliner cheddar and salami. I also include these when I have time on a cheese board or antipasto plate. 

____________________________________________________________________________

Every time I make white rice my kids ask, "Is this Mimi's rice?" and if it's not they protest. I make this almost every week too. 

Mimi's Butter Rice

Cooked white rice
Several tablespoons of butter (more than you would think!)
Chicken bouillon powder

Optional (my kids wouldn't allow it but good for adults)
Toasted pine nuts
Sliced green onion

New Favorite Chocolate Chip Cookie Recipe

This recipe for Single. Best. Cookie. Ever is from The Gourmandise School in Santa Monica. Every once in awhile they have a tray of them for students and we all go nuts. Now that we are on quarantine, I've been making them. I'm a sucker for dessert in the morning, instead of after dinner, so I usually have one (or two) for breakfast with my coffee. They are so chewy and delicious.

I have been making with a combo of spelt flour and all purpose flour. Next time I will try with rye flour and all purpose flour. They say that version is delicious too. 

Single Best Cookie Ever

The Gourmandise School

Prep time: 

15 minutes

Cook time:

12 minutes

Ingredients

2 sticks of butter (unsalted preferably and can be straight from the fridge!)

1 cup packed brown sugar

1 cup sugar

2 eggs

1 cup dark chocolate pieces
1 cup milk chocolate pieces

1 1/2 t baking powder

1 t baking soda

1 t salt (omit if using salted butter)

3 cups whole grain flour (I use 1 cup spelt flour and 2 cups regular all purpose flour)
1 cup chopped nuts (optional)

Maldon sea salt (optional)

Directions

Preheat oven to 350.

Cream butter with the brown and white sugar until it looks fluffy with a hand held mixer, a stand up mixer with paddle attachment or a large heavy bowl with a wooden spoon.

Add your eggs and scrape the bowl well. Keep mixing for 1 more minute and add the chocolate pieces and nuts. Mix until well combined.

Add dry ingredients to the butter mixture and mix until just combined.

Shape your cookies on a cookie sheet lined with parchment paper. Scoop these big - they eat like a meal. Bake at 350 until golden brown on the edges (about 8 minutes for medium cookies and 10-15 minutes for larger ones). 

Let them finish cooking and cooling on the cookie sheet - no need to transfer to a cooling rack. Sprinkle with Maldon sea salt (optional). 

Pork Tenderloin w/ Green Peppercorn Sauce

This is a house favorite. I skip the sauce for the kids but they love the flavor of the pork. 

Pork Tenderloin with Green Peppercorn Sauce

Adapted from Gourmandise Cooking School & Ina Garten

White rice, prepared

1 pork tenderloin

1-2 T good olive oil

1-2 t ground fennel seed (grind fresh fennels seeds in mortar and pestle if possible)

1 t Dijon mustard

Kosher salt

Freshly ground black pepper

Sauce

¼ cup butter

2 T all-purpose flour

½ cup white wine

3 cups chicken stock

2 t Dijon mustard

2 t whole-grain mustard

¼ cup green peppercorns in brine, drained

Cook white rice to serve with finished pork and sauce. 

Heat oven to 375 degrees. 

Rub pork tenderloin with olive oil and mustard. Sprinkle with salt, pepper and ground fennel seed. Let sit and come to room temp for 20 minutes. 

Heat an oven safe sauté pan over medium-high or high heat and brown the pork on 2-3 sides. 

Put the pan in the oven and finish cooking for 10-20 minutes or until internal temp is 140-145 degrees. Remove from the oven and transfer to a plate. Cover with foil to keep warm. 

Sauce:

For the sauce, if there isn’t 1/4 cup of fat in the pan, add enough butter to the pan to make 1/4 cup total. Over medium heat, whisk the flour into the fat in the pan and cook for 1 minute. Add the wine and scrape up all the brown bits from the bottom of the pan. Add the chicken stock, 2 teaspoons of each mustard, the green peppercorns, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then lower the heat to a simmer for 5 to 10 minutes, until the sauce is reduced and slightly thickened. Taste the sauce and add salt, etc if needed. 

Cut the pork on the diagonal and serve over white rice. Pour the sauce over the top. (I like lots of sauce! Be warned the peppercorns can be very peppery but if you can handle it, the flavor is so good.)