Tuesday Tastiness #18 - Granola

It had been a while since I made granola and this week I decided it had just been too long. I made up a batch and am thoroughly enjoying it! I love this recipe because the only sweetener used is a natural one - honey.


As I have started my health food journey along the lines of Sally Fallon's Nourishing Traditions, this recipe is one of those controversial ones that she would not approve of. She believes in soaking grains to neutralize the effects of the phytic acids in grains and, although it seems to make sense to me, I have also read opposing arguments and, honestly, I AM JUST SO CONFUSED. So for now, I do my best. Maybe someday I'll soak. For soaked granola recipes, go here, or here. For more information on soaking grains, go here or here. And for all the information you ever wanted to know about the pros AND cons of soaking, go here.

Now that I have you thoroughly confused along with me, here's the recipe:

Granola

4 cups rolled oats (I DO use the rolled oats rather than the quick ones. I DO believe the less the processing, the more nutrition)

1/2 cup butter (I DO use real butter) (I have also used a combination of butter and coconut oil)

1/2 cup honey (I have a local supplier and love it!)

1 T cinnamon

1/2 cup coconut ( I buy from the HFS or food coop, not the kind with added sugar on the grocery store shelves)

1/2 cup pecans, almonds or other nuts

Also: Raisins, sunflower seeds, any dried fruit, anything else that sounds good - just throw it in

Melt honey and butter together and pour over all ingredients. (Some say to add the dried fruit after baking. I just add it all in together at the beginning.) Bake on a cookie sheet (I cover with parchment paper) at 350 for about 10 minutes stirring occasionally. Continue to bake until golden brown and crispy. (Do not overbake! Tastes burnt and icky! Not good!) Cool on cookie sheet. Store in an airtight container.

Enjoy!!

I attribute this recipe to an old friend, Tina, at Taste of Health. I could not find her website this morning, so if any of my friends who also know her can direct me to it again, I will be happy to post it here to give her credit. She credits Breadbeckers as her original source, but she modified it to suit her tastes. But I think since she posted this a few years ago, she has gone vegan and raw, so I don't know if she cares whether she gets credit for it or not at this point. lol

This post linked to:


Food on Fridays
 

Grocery Cart Challenge Recipe Swap
 

Real Food Wednesday at Kelly the Kitchen Kop
 

Works For Me Wednesday at We Are THAT Family

Tuesday Tastiness #17 - Mexican Skillet

This week's recipe is one that I consider a healthy, made-from-scratch "hamburger helper". Delicious and easy!

Since I wasn't on top of things this evening, here is the "after" picture. See how much we love it?!

Mexican Skillet

1 lb. hamburger (I use grass-fed/finished when possible)

Onion, diced small, to taste (1/2 cup or so)*

1 16 oz. can tomatoes (I use fresh or frozen from the garden when I have them)*

1 can Rotel (I use mild)*

1 8 oz. can tomato sauce

6 cups cooked rice (I use long-grain brown rice, organic when possible) (Cook 2 cups dry rice in 4 cups water for approximately 6 cups cooked rice)

1 or 2 T salt (I use Real Salt)

1 T cumin

1 T garlic powder

1 T chili powder

1/2 lb. grated cheese (or less if you don't like a lot. We like a lot!)

Brown hamburger with onion in 10-inch cast iron skillet. Add all other ingredients except cheese and simmer 10 minutes or so. Sprinkle cheese over top, cover, and simmer for an additional 10 minutes or until cheese is melted.

*If you don't like "chunky", you can put tomatoes, Rotel, and onion in a blender and blend until smooth. This works well for kids!

This post linked to:


The Grocery Cart Challenge Recipe Swap
 

Real Food Wednesday at Kelly the Kitchen Kop
 

Works For Me Wednesday at We Are THAT Family

Tuesday Tastiness #14 - Sloppy Joes

Well, I am yet again posting Tuesday Tastiness on a Wednesday morning. I have become bogged down in the homeschool planner prep - trying to get more pages created and all put together and on the market soon! It is definitely the time of year that homeschool moms begin thinking about the next school year and I hope to have a new product for sale that will help their next school year run more smoothly! And I still have to create a website...and...convert to pdf...and...oh, I can't think about it right now.

The day-to-day duties just seem to get away from us when we're busy on a project, don't they? But this morning, I have washed and dried a load of towels, washed a sink full of dishes, put on stock pots of beef and chicken bone broth, and put some red beans in a bowl to soak. I'm finally ready to settle down with my laptop and type. I love to type. :o)

So...Tuesday Tastiness.

Today I thought I'd post a homemade recipe for sloppy joes. I really enjoy this recipe and love serving it to my family. I know that it is not TOTALLY healthy, but I love the taste and do believe that it is definitely better for us than the cans or jars of sloppy joe sauce that you can buy. There is really not a whole lot more prep than opening a ready-to-heat can of sauce, except for chopping a little onion.

Sloppy Joes

1 lb. ground beef (I use grass-fed/finished when I'm able)

1/4 cup chopped onion

1/2 of an 8 oz. can tomato sauce (I must tell you sometime how I buy organic tomato sauce for a price not much higher than the GV brand at Walmart) (And since I usually double this recipe for my ravenous family, I use a whole 8 oz. can)

3 T. barbecue sauce (anyone have a healthy recommendation?)

1 T. mustard

1 1/2 t. worcestershire sauce (anyone have a healthy recommendation?)

1/2 t. celery seed (I love this ingredient in this recipe! It really adds a good flavor)

Pepper, to taste

Cook ground beef and add the rest of the ingredients. Simmer 10 minutes, stirring occasionally. Serve on hamburger buns with all the accompaniments of your choice. I usually buy whole wheat buns (will figure out how to make them someday) and serve with slaw, beans, oven-fried potatoes, sliced tomatoes, etc.

Very tasty!

This post linked to:

The Grocery Cart Challenge

 

Works For Me Wednesday at We Are THAT Family

 

Real Food Wednesday at Kelly the Kitchen Kop 

Tuesday Tastiness #13 - A Nice Pot of Beans

 

I love cooking beans. They are an economical way to feed my family either by making them the main dish or by using them to supplement and stretch the meat portion of the meal. Today I'll give you some idea of the savings of cooking up your own beans over buying cans of beans as well as basic cooking instructions if you are new to the whole bean thing. At the end I'll post my favorite way to cook a large pot of pinto beans. I like to freeze in 2-cup or 4-cup portions (for ease of comparing to how they are sold in cans at the store) so they are available for using when I need them.

First, the cost comparisons. I round amounts because I don't relish thinking too hard. A 2-pound bag of dry beans costs approximately $2. It will make approximately 16 cups of cooked beans, which is approximately equivalent to 8 cans (2 cups per can), which would make the cost approximately 25 cents per 2 cups (equal to one can). Compare that to approximately 75 cents to $1 per can in the grocery store and the savings can really add up if you cook a lot of beans! Of course, you have to factor in the amount of heat used on the stove and the small amount you may spend on freezer bags or containers, so you can decide for yourself if it is worth the effort for you. I believe it is worth the effort for me because I can buy bags of organic beans from Azure Standard for a very similar price to the bags of non-organic beans in Walmart, and I enjoy knowing that my final product is cooked in the types of pots I am comfortable with and I can use my own preferred salt and other seasonings. I like being in control. But that is another issue.

When I plan to cook a pot of beans, I actually start a few days early. There really is very little preparation, but it does require training yourself to think ahead rather than deciding at 5 o'clock in the evening what you might be cooking for supper that night (especially if it involves some beans). I sort through the beans to make sure I get rid of any dirt clumps that may be in the bag with them. Then rinse in a colander. I place them in a bowl with warm water and a tablespoon or two of vinegar (you can also use whey or lemon juice) to soak for 12-48 hours. When it is time to cook, pour off the soaking water, cover with fresh cooking water, and be sure to skim off the foam that is created as the beans are beginning to boil. Simmer, covered, till soft, usually 2-4 hours, depending on the type of beans. Add more water and stir as necessary. There are all kinds of websites and books that explain why all the early prep is helpful, but Nourishing Traditions by Sally Fallon explains it this way:

"Such care in preparation ensures that legumes [beans] will be thoroughly digestible, and all the nutrients they provide well assimilated because such careful preparation neutralizes phytic acid and enzyme inhibitors and breaks down difficult-to-digest complex sugars."

As far as seasoning goes, I usually don't season while cooking a large amount of beans. I cook in water, cool, then freeze. And then season them after I thaw them depending on what I intend to use them for at that time.

Okay - finally - my favorite way to cook pinto beans. This is a very versatile recipe and can be used in many recipes or simply as a main dish served with corn muffins, oven-fried potatoes, sliced tomatoes and spinach. Yes, spinach. My mother always cooked spinach and fried potatoes with her pinto beans, so therefore...so do I.

Paula's Pinto Beans

2 lb dry pinto beans, soaked and cooked

1/2 to 1 onion, sliced or diced however you like it

1 can Rotel (we use mild)

Homemade beef broth from the freezer (I use any excuse to slip some healthy bone broth into my cooking. Use as much as you prefer to use. I usually just add 2 cups or so. It adds flavor and wonderful nutrients to everything you put it in)

2 T salt (I use Real Salt)

1 T chili powder (or Williams Original Chili Seasoning. It claims to have no MSG, but it does have unidentified "spices" so who really knows)

1 T garlic powder

1 T cumin

(If you read my post about how I make taco seasoning, you will see the spices are the same in this recipe).

Simmer for as long as you like to blend the flavors. I usually freeze the leftovers for using in taco meat - or chili if I don't have any red beans cooked up and frozen.

Have fun and Enjoy!

This post linked to:


Food on Fridays at ann kroeker
 

The Grocery Cart Challenge Recipe Swap
 

An Ultimate Recipe Swap at Life as Mom
 

Works For Me Wednesday at We Are THAT Family


Real Food Wednesday at Cheeseslave

Tuesday Tastiness #12 - Homemade Taco Mix

I like to make my taco mix because I know what is in there when I do. I don't like all of the elusive "other spices" in the mixes that are in the grocery store. One of the first changes I made to our diet a few years ago was to cut out as much MSG as possible. And from what I have read, even mixes that claim "no MSG" can have it hidden in the "other spices" under various different names. After giving up MSG by learning to cook from scratch and ditching all the boxed convenience foods and pre-packaged mixes I used to buy, my headaches have all but disappeared. I can't say for certain that it was the MSG because we were making several changes at the same time, but I have read so many things about MSG causing migraines, I can't help but believe that getting rid of it played a big part in my relief!

So.....

Homemade Taco Mix

1 T. chili powder (read the label!)

1 T. garlic powder

1 T. cumin

1-2 t. salt (I use Real Salt)

This makes the equivalent of one packet mix. You can mix up a big batch if you prefer and use 3-4 T. per recipe.

If you have a taco mix you enjoy making, I'd love for you to post it in the comments!

This post linked to:


The Grocery Cart Challenge Recipe Swap
 


Works For Me Wednesday at We Are THAT Family
 

Real Food Wednesday at Kelly the Kitchen Kop

Tuesday Tastiness #11 - Taco Meat

Whenever possible, I buy grass-fed/finished beef. Of course, I pay more than Walmart prices when I do. So I have had to devise a plan to stre-e-e-e-etch those meats as far as they can go.

When I make tacos, I add beans and rice into the meat. I know I could just serve them as a side dish, but knowing my family, they would fill as many shells as they could with that 1 pound of beef, leave the beans and rice on the stove, and exit the table still hungry.

So I got creative...and the family loves it. These tacos are good!

Taco Meat - Frugal-Style

1 lb. hamburger (I use grass-fed/finished)

2 cups cooked pinto beans (mashed or left whole or half/half) (I sometimes make these beans into ranch beans before adding them to the taco meat. Adds good flavor!)

1- 1 1/2 cups cooked rice (I use brown rice)

8 oz. can tomato sauce

10 t. taco mix (I use homemade)

1/2 cup water

Brown hamburger and add all other ingredients. Simmer 10-15 minutes and eat!

This post linked to:


The Grocery Cart Challenge




Real Food Wednesday at Cheeseslave 

Tuesday Tastiness #10 - Egg Spinach Casserole

I am the master of food clip art and homemade food pics, aren't I? Maybe not. But I should be getting better soon. We can only hope.

I got this recipe from a homeschooling message board a couple of years ago (thanks, Sheryl!) and enjoy making it as a meatless supper once a month or so. You can add bacon or sausage if you wish, but since my purpose for making it is to go meatless and save those dollars, I don't add it in very often.

I make it in an 8 x 8 dish for me, my husband, and oldest son since our other two kids usually just prefer scrambled eggs that night, but you can easily double it for a 9 x 13.

Egg Spinach Casserole

1 10 oz pkg of frozen chopped spinach

2 cups cheddar cheese, shredded (or whatever cheese you like)

1/2 onion, chopped fine

2 T flour

4 eggs, beaten (Free-range, farm-fresh are best if you have them. Delicious and good for you!)

1 cup milk (You know me by now - raw is my preference when I can get it)

salt and pepper to taste

Prepare frozen spinach as directed on package. Squeeze out moisture very well and allow to cool.
Mix together cheese, onion, and flour.

Beat eggs and milk together. Add salt and pepper.

Combine all ingredients and bake in 8 x 8 casserole dish at 350 for approximately 45 minutes or until knife comes out clean when inserted in center.

Simple, easy, and delicious for a quick supper meal. Try it!

This post linked to:



The Grocery Cart Challenge Recipe Swap
 

Works For Me Wednesday at We are THAT Family



Real Food Wednesday at Kelly the Kitchen Kop

Tuesday Tastiness #9 - Kings Ranch Chicken (healthier version)

I love this week's recipe! I modified it from the Ranch House Chicken Casserole recipe I found on Crystal's website. I have thoroughly enjoyed everything I have learned from this homesteading mama as I search for ways to modify my lifestyle and cooking. 

The biggest change from a typical Kings Ranch Chicken recipe is the homemade sauce that replaces the canned "cream of..." soups.  There is very little nutritional value in those little cans, but there is wonderful nutritional value in the homemade sauce below! And it tastes delicious!

Kings Ranch Chicken (healthier version)

2 T olive oil

1 small onion, chopped

1/2 large green pepper, choppped

1/2 chicken (cooked, deboned, and cubed)

5 cups (approx. 1 lb.) shredded cheddar cheese (or whatever you like or have on hand. I use a lot, so you may want to cut yours back to a smaller amount.)

12 corn tortillas (someday I will make my own and see how well they work!)

1 can Rotel (we use mild)

Sauce (see below)

Sauce:
6 T butter (grass-fed raw is best, but use what you have)

6 T whole wheat flour (or whatever you use)

2 T chili powder


1 - 1 1/2 t salt or seasoning salt (depends on whether or not your chicken broth/stock is already salted)

Pepper, to taste

1 cup chicken broth (I use the broth from the pot I cooked the chicken in)

2 1/4 cups milk (I use raw - straight from the cow - when I'm able)

In a frying pan, heat olive oil and saute onions and green pepper until soft. Stir in cooked chicken and set aside.

In a saucepan over medium heat, melt butter. Add flour, chili powder, salt, and pepper and stir with spoon or whisk until the mixture is smooth. Add chicken broth and milk. Turn up heat if necessary and stir until the sauce is thick and bubbly. Remove from heat.

To assemble, layer half of the chicken mixture on the bottom of a 9 x 13 casserole dish and cover with half the tortillas, half the sauce and half the cheese. Add the rest of the ingredients in the same order. (Make sure the tortillas are completely covered with the sauce to avoid making them tough after cooking.) Cover with Rotel, using about half the liquid.

Bake, uncovered, at 350 for one hour.

Serve with salsa, chips, sour cream, avocado, salad, corn, tomatoes, etc.

Enjoy!

This post linked to

Real Food Wednesday at Cheeseslave

Tuesday Tastiness #8 - Honey Applesauce Cake

Well, I'm excited to be posting Tuesday Tastiness recipes again! This week is a cake that I love to make because the only sweetener used is honey and I can use my home-canned pearsauce in place of the applesauce and feel very Laura Ingalls Wilder-ish in my modern-day kitchen. (And if this blog-gig doesn't work out for me, I can always become a food photographer, right?)

Honey Applesauce Cake

1 cup honey (I use local purchased from a beekeeper in our town)

1/2 cup butter, softened (real grass-fed butter is the most healthy!)

3 eggs, beaten (I have used 2 with good results) (farm-fresh, free-range eggs are best!)

1 t. vanilla

1 cup applesauce (I use pearsauce I make and freeze/can from a neighbor's pear trees)

2 cups flour (I use unbleached when I bake. Even fresh-ground  whole-wheat is a little too "earthy" for me in a dessert)

1/2 t. salt

1 t. baking soda

1/2 t. nutmeg

1/4 t. powdered cloves

1 t. cinnamon

1/4 t. powdered ginger

1 cup chopped nuts (I use pecans from our trees!)

Cream honey and butter. Blend in eggs, vanilla, and applesauce. In a separate bowl, combine dry ingredients, then stir gradually into creamed mixture and add pecans. Put in a greased 9 x 13 pan and bake at 325 for 35-40 minutes (till a toothpick comes out clean).

I don't put an icing on this cake for my family, but you could sprinkle with powdered sugar if you need that little something extra. Or serve with vanilla ice cream.

Very, very good!

This post linked to

Grocery Cart Challenge Recipe Swap
 
Real Food Wednesday at Kelly the Kitchen Kop

Tuesday Tastiness #7 - Wassail

Wednesday evening doesn't seem to be the proper time to be posting a Tuesday Tastiness post, but here I am! Yesterday really got away from me with lots of duties out of the house and today has been a busy day at home.

I am excited about this wassail recipe! A friend gave it to me a couple of weeks ago and my daughter and I just love it! It is perfect for the holidays and with our weather here in southern Oklahoma being colder than normal for December, it really hits the spot.

So without further adieu, here is ONE AWESOME WASSAIL RECIPE:

Wassail

1/2 gallon apple juice

2 c orange juice

2 c cranberry juice

1/4 c lemon juice

1/2 c sugar, or to taste (I used 1/4 c honey instead of sugar)

1 cinnamon stick

5 or 6 whole cloves (You can put in a teaball or cheesecloth. I just let them float around loose.)

Mix all together and heat. I put ours in the crockpot till heated through and then the next day heated it back up in a stainless steel pot. It was delicious both days!

Try it! You just might like it!

This post linked to:

ann kroeker - Food on Fridays
 
The Grocery Cart Challenge
 


WFMW at We are THAT Family

Tuesday Tastiness #6 - Holiday Pretzels (or Oyster Crackers) (or Goldfish)

We love baking and cooking at Christmastime here at our house! Over the next few weeks until Christmas, I will be posting some of our favorite holiday treats. But be forewarned, I am not always the healthiest cook on the planet when it comes to holiday recipes!

We really enjoy these pretzels. I have tried to make a healthier version than the original by foregoing the usual "packet mixes" and substituting ingredients purchased, as much as possible, from companies that produce quality herbs and spices "unadulterated by sulfates, irradiation, or extraneous material" (quoted from the Azure Standard catalog). One of these days, I may try this recipe with healthy homemade crackers. When I get ambitious. And just a little crazier.

Holiday Pretzels (my variation)

16 oz. pkg. of pretzels (or any combination of pretzels, oyster crackers and/or goldfish)

2/3 c. light olive oil (or a little less)

1 t. lemon pepper

1/8 - 1/4 t. cayenne pepper (or to taste up to 1 t. if you like it really spicy)

1 t. garlic powder

1/4 t. salt, optional (there is usually plenty of salt on the pretzels)

1 t. parsley

1/2 t. dill weed

Toss all together and put in a container with a lid. Flip every 15 minutes for an hour.

Very good for taking to Christmas parties or just for snacking on at home.

This post linked to:


Real Food Wednesday at Cheeseslave

Food on Fridays at ann kroeker  

Grocery Cart Challenge Recipe Swap

Tuesday Tastiness #5 - Basic Muffin Recipe

I was going to take a recipe-posting break this week due to all the hustle and bustle of Thanksgiving Day preparations, but decided that a quick breakfast muffin recipe for those of you who may be thinking about everything BUT breakfast this week might be a great idea!

This is my basic muffin recipe using honey in place of sugar. You can create different kinds of muffins using your limitless imaginations. This week would be a great week to make PUMPKIN muffins!

Basic Muffin Recipe

2 c. flour (using any combination of white, wheat, pastry, etc. that you prefer)

1 T. baking powder (I use aluminum-free)

1/2 t. salt (I use Real Salt)

2/3 c. honey

3/4 c. milk (I use raw when possible)

1 egg (farm-fresh is best!)

1/4 c. oil (coconut or light olive are my recommendations. Possibly butter, but I've never tried it)

Possible add-ins:

Nuts -and/or-

1 c. fresh fruit (bananas/blueberries,etc.) -or-

1 c. grated cheese and 1/4 c. cooked, crumbled bacon -or-

1 c. pumpkin, 1 t. cinnamon, 1 t. nutmeg (GREAT for Thanksgiving week or anytime during the Fall!)

Stir dry ingredients together in large bowl. In another bowl, combine honey, egg (mix w/fork), milk, and oil. Mix well and add to dry ingredients and mix w/fork until moistened. (Batter will be lumpy, but don't use mixer.) Stir in your add-ins. Pour into muffin pan and bake at 400 for 20-25 minutes. Makes 12 muffins.

Have a wonderful Thanksgiving week!

This post linked to Real Food Wednesday over at Kelly the Kitchen Kop

Tuesday Tastiness #4 - Pecan Pie

What is Thanksgiving without pecan pie? And is it possible that you can make a healthy pecan pie??

In my quest for a healthier diet for my family, I have begun looking for recipes that don't include white sugar, corn syrup, and most especially high fructose corn syrup as sweeteners. I know that all sweeteners should be consumed in limited quantities, but I do have a hard time believing that "sugar is sugar so it really doesn't matter".

So - how can you make a pecan pie without corn syrup? I've got a recipe! It calls for honey (raw would be best) and real maple syrup (not maple-flavored syrup). Honey and maple syrup are sweeteners that have had less refining and are in their more natural state. I would love to do a post someday on this topic, but for today, please do some research for yourself if you are interested at all in why and how any of this even matters. And in the meantime, enjoy this wonderful pecan pie!

Pecan Pie

1 unbaked 9 " pie shell, chilled (homemade with whole wheat flour and healthy fats or oils - not Crisco - would be best)

2 T butter

3 eggs

1/2 c honey (or a little less)

1/3 c maple syrup

1 t vanilla

1 1/2 c broken pecan pieces

Preheat oven to 400 degrees.  Melt butter and let cool.  Beat eggs, then beat in honey, maple syrup and vanilla.  Add cooled butter and nuts.  Pour mix into pie shell and bake 10 minutes at 400, then reduce heat to 350.  Bake for an additional 25 minutes, until set, but not dry.  Cool to room temp before serving.

I love this pie!

This is also posted over at Cheeseslave - Real Food Wednesday


ann kroeker - Food on Fridays

Tuesday Tastiness #3 - Beef Barley Soup

I made this delicious beef barley soup last night, alongside some homemade garlic bread rolls, and thoroughly enjoyed my meal. Very, very, very tasty. And yummy, too.

As usual, I doubled the recipe (used two pots) so we could eat it for lunches throughout the rest of the week or to possibly freeze in lunch-size portions to have available later on instead of buying cans of soup at the store. (Remember we homeschool and my husband works from home, so we're always here at the house for lunch!)And there's always the option of freezing the whole extra pot for another soup supper meal later in the month, but I don't see that happening.

Beef Barley Soup

1 lb. hamburger or stew meat (I use grass-finished beef as much as possible)

4 cups beef (or chicken) broth/bone broth* (I keep these on hand in the freezer)

1/2 cup barley (dry, not cooked)

2 cups of your own frozen or canned tomatoes OR 1 14 1/2 oz. can petite-diced tomatoes

2 cups corn

1 can Rotel (we use mild)

1 carrot, diced

2 celery stalks, diced

onion, diced

1-2 cups green beans

Mrs. Dash, to taste

Salt and Pepper, to taste (approximately 1 T. salt)

Water to fill a 7-quart stock pot almost full after all ingredients are in

As always, change up the measurements to suit your family's preferences. (If you prefer more corn and less green beans or what-have-you, just make those adjustments. Soup recipes are very forgiving!)

If using stew meat, I usually put the meat on to cook in some water at least an hour before I start adding other ingredients. This helps to make the meat tender and good. After cooking the meat, but before adding the other ingredients, chop it into small pieces or shred it. (Shredding is faster and easier and I don't even have to take it out of the pot, just use two forks and pull it apart. Personally, I prefer to shred.)

If using hamburger, brown it with the onions, carrots, and celery and then add all the other ingredients.

Simmer for about an hour (or more) to blend the flavors and then enjoy your wonderful meal.

*Using homemade broth serves at least two purposes. It brings a richness to your soups that you will not get from canned broth from the store. Also, it has nutritive properties that help boost your immune system and keep your body healthy.

This post linked to The Grocery Cart Challenge

Tuesday Tastiness #2 - Easy Homemade Chili

This week's recipe is Chili!

I LOVE chili during the colder months and this is a very simple recipe that doesn't involve a lot of chopping and preparation. Easy!!

The main thing to remember is to have your beans already soaked and cooked beforehand. I usually soak them one day, cook them the next day, and they're ready to go for my chili the following day. If you are not used to soaking and cooking beans, it really is only a very few minutes of active preparation. The main difficulty is remembering early in the week that you want to make chili later in the week!

This recipe makes a pretty good-size pot. You can half it if you want, but I make the whole thing for our family so we can either eat the leftovers for lunches or freeze the leftovers for another supper meal a few weeks later. (To freeze, place in a large ziploc bag and lay it flat in your freezer to so it takes up only a small amount of space.) Can't beat that!

Easy Homemade Chili

2 lb. pkg. red beans (already cooked)*

2 lb. cooked hamburger (I try to use grass-finished beef)

2 oz. pkg. Williams Original Chili Seasoning**

16 oz. can tomato sauce (I use No Salt Added)

2 T. salt (I use Real Salt)

1 can Rotel (I use Mild)***

1 T. cumin

1 T. onion powder

1 T. garlic powder

Added water for the consistency your family prefers

Place all ingredients in a big pot and simmer for a couple of hours. Stir periodically. Top with grated cheese and chopped onions. Serve with cornbread and a salad or raw vegetables. (I am presently trying to give up Fritoes with my chili, but I love them with it! So you may see me from time to time eating Fritoes instead of the healthier homemade cornbread.) :o)

Notes:

*When I soak my beans, I add a tablespoon or so of vinegar to the soaking water to help with digestion. You can also add whey or lemon juice. Before cooking, pour off soaking water, rinse the beans and while cooking in fresh water, skim off any foam that rises to the top at the beginning of the cooking time. According to Nourishing Traditions (Sally Fallon), this "ensures that legumes will be thoroughly digestible, and all the nutrients they provide well assimilated because such careful preparation neutralizes phytic acid and enzyme inhibitors and breaks down difficult-to-digest complex sugars." (Page 495 of Nourishing Traditions) I find this very interesting!

**Regarding the Williams Chili Seasoning, I use it because the package indicates there is no MSG. However, the listed ingredients are "chili peppers and other spices, garlic". This sounds good on the surface, but I have read that when the ingredients list "other spices", it could mean there is MSG in some of those other spices. I don't like MSG in my family's diet because I really believe that my headaches have been minimized because of my diligence in reducing MSG in my kitchen. I am thinking about ordering an organic chili powder from a new food co-op I have joined to eliminate the possibility of MSG in my chili seasoning! I'll let you know how that works out for me!

***Rotel probably has a similar MSG situation as Williams Chili Seasoning, but I love cooking with it. If there are any suggestions for a reasonable (affordable) substitute, I'd love to hear them! Thank you!

I hope I did not lose anyone in my discourse of details above. Healthy cooking is not as difficult as it may appear to be to those who are not used to doing it. Each Tuesday, I will try to explain the simplicity of my recipes as well as the "why" for those who may be just beginning to think about the health benefits of the meals you should be serving your family. I hope to encourage you, if you are not already making a conscious effort to improve your family's health, to pay attention to labels and details, start thinking ahead, and realize that baby steps are all that are necessary to get started!

Enjoy some good-for-you, easy homemade chili this week! I've got my beans soaking now! :o)

This post linked to Real Food Wednesday and The Grocery Cart Challenge