Organic Spicy Chili

Today was a blustery day and we are waiting for a hurricane to arrive.  I needed to use up some ingredients in the fridge and freezer. The football game being on was even more motivation to make something for dinner that is hearty and easy to eat in front of the TV.  I used all organic ingredients and the meat is from my Meat CSA from the Garden of Eve.  This recipe is spicy (but not too much), hearty and full of flavor.  I made this recipe on the stove but it could also go in the slow cooker.  This recipe is also Paleo friendly.  I like to serve chili with corn bread on the side and poured over elbow macaroni, just like my mom used to.  If you want to cool down the spicy flavors, serve with a dollop of sour cream on top.  There are so many ways to serve and eat chili.  This recipe makes a lot but it can be frozen.  I like to make a big batch now and have food for the future.  If you don't have organic ingredients, use conventional.  I used mushrooms in this recipe which is no usual but I think it adds a beefy flavor while adding some veggies.  I also didn't add beans because I was out of them but feel free to add your favorite such as kidney or black.  If you like more spice, just add more red pepper flakes and more cayenne.

Makes 4 quarts

Ingredients: 

1 organic carrot, finely diced
1 organic onion, finely diced
1 large pepper, finely diced
2 organic garlic cloves, finely diced
1 organic jalapeno pepper, ribs and seeds removed, finely diced
8 oz. baby bella mushrooms. diced
1.5 lbs organic ground beef
2 lbs organic ground pork
1 lb organic shaved steak or stew meat, cubed
2 TBS organic ground Cumin
2 TBS organic paprika
1 TBS organic ground black pepper
1 TBS organic ground onion powder
1 TBS kosher salt
1 1/2 tsp  (1/2 TBS) organic red pepper flakes
1 1/2 tsp (1/2 TBS) organic oregano
1 1/2 tsp (1/2 TBS) organic garlic powder
1/2 tsp organic Cayenne pepper
1/2 tsp organic ground mustard
1 TBS organic Worcestershire sauce
2 cups organic beef broth
3 28 oz cans organic tomato puree or diced tomatoes
2 TBS organic tomato paste or red pepper paste
3 cups water

Here's how: 

Saute together the carrot, onions, peppers and garlic for minutes.

Add the mushrooms. Saute for 3 more minutes.

Add the meats and cook until no longer pink.

 

Add all the spices and seasonings and cook for one minute.  This helps get max flavor from the spices.

Add the Worcestershire sauce, broth, tomatoes, paste and water.

Simmer on low for one hour.

Serve topped with sour cream and cheddar, on top of elbow macaroni or plain.

Eat and enjoy!

Cauliflower Soup

Cauliflower is one of my favorite fall vegetables.  I decided to make some soup with it after a trip to Lewins Farm caused me to end up with a head of it.  This soup is thick and delicious.  I top it with bacon and cheddar.  What's better than a vegetable soup topped with bacon and cheese.  This soup freezes well.  If you want to make this vegetarian omit the bacon and replace it with olive oil and use vegetable stock

Makes 2 quarts

Ingredients

2 sliced bacon, diced
1 onion, diced
1 garlic clove, minced
1 head cauliflower, cut into florets
4 cups chicken stock or vegetable stock
1 tsp salt
1/4 tsp white pepper
1 cup heavy cream
1/2 cup shredded cheddar

Here's how:

Brown the bacon in a large pot.

Remove the bacon from the pot and set aside.

Add the onion to the pot of bacon fat and saute for 3 minutes.

Add the garlic and saute for 2 minutes.

Add the cauliflower, stock, salt and pepper.

Bring to a boil and then let simmer, about 30 minutes, until the cauliflower is soft.

Puree the cauliflower with an immersion blender or in a food mill or a food processor.

Add cream and heat through.

Serve topped with reserved cheese and bacon.

 

Roasted Winter Squash Soup

I went to a local farm stand owned by Lewins Farms.  It is a popular site and during pumpkin picking season, it is packed. I stopped by this Friday to get some veggies and bought what looked good and what was grown on the farm. I ended up buying three kinds of squash - butternut, acorn and delicata. Since I am a fan of all winter squash I decided that I would make a soup using all three together; I just couldn't decide which one I liked best.  I think the flavor came out well.  The roasting added a caramelized flavor, the acorn added a savory taste and the butternut and delicata added a sweetness.  This soup is local through and through - squash from Lewins; bacon, onions and garlic from the Garden of Eve; cream from Ronnybrook Farm Dairy; and stock from my kitchen.  This is a pureed soup that is full of flavor and tastes like the season.  Freeze the extra soup for use later in the season since this recipe makes a lot.  You can cut the recipe in half if you want to make less. If you can't find or don't like one of the squash varieties used here, substitute out of your favorites or more of one of the ones used here.

Makes:  3 quarts

Ingredients:

2 acorn squash
1 large or 2 small butternut squash
2 small or 1 large delicata squash
olive oil
1 cup cream
1 cup milk (or use 2 cups half and half in place of the cream and milk)
1/2 tsp cinnamon
1/4 tsp ground nutmeg
1/4 cup brown sugar
1 tsp salt
1/4 tsp white pepper

Here's how:

Heat the oven to 400 degrees F.

Cut each of the squash in half and scoop out the seeds and strings.

Place the squash on a baking sheet and lightly drizzle with oil. 

Place the pan into the oven and roast for about 1 hour until the flesh of the squash is soft.

Remove the flesh from the squash.  You should have about 6 cups.

Place the squash to a large pot and turn on the stove to low.

Add the cream, milk, cinnamon, nutmeg, sugar, salt and pepper.

Heat until hot and all the ingredients are incorporated.

Puree the soup with an immersion blender or in a food mill.

Re-heat until hot.

Serve.

Cheddar Cauliflower Soup

This recipe is truly Homemade on Long Island, almost all of the ingredients are from Long Island.  The Cheddar in this recipe has two meanings.  The first meaning is Cheddar Cauliflower is the type of Cauliflower used here.  It is the orange variety you find at the store and farm stands.  The second meaning is Cheddar Cheese.  I use local cauliflower from Lewins Farm in Wading River and the Cheddar is from Mecox Dairy in Bridgehampton.  The bacon used here is from the meat CSA from the Garden of Eve in Aquebogue.  The onions and garlic are also from there.  I use homemade chicken stock but you can use store bought.  The cream and milk are from Ronnybrook in Upstate NY.  Overall, this recipe is local.  The best part of the recipe is the soup itself.  It is creamy and topped with bacon and cheddar.  If you want a soup that has fall flavors and is unique, make this soup!  Use an immersion blender or food mill to make the soup creamy.

Ingredients:

2 slices bacon, finely diced
1 onion, finely diced
1 garlic clove, minced
1 tsp kosher salt
1/2 tsp pepper
1 head Cheddar Cauliflower (you can use plain white but the color will be different) cut into florets
4 cups chicken or vegetable stock
2 Bay Leaves
2 cups heavy cream
1 1/2 cup shredded cheddar cheese

Here's how:

In a large pot, brown the bacon until crisp.

 Remove the bacon from pot and set aside.

Sweat the onion in the bacon fat for 3 minutes.  Do now brown, just softened them. 

Add the garlic and sweat it for 2 minutes.  Add the salt and pepper.
                                    
Add the cauliflower to the pot.

Add the Bay leaves and stock.

Bring the pot to a boil and then reduce to a simmer. 

Simmer until the cauliflower is soft. Total time should be about 30 minutes.

Remove the Bay leaves.

Puree the soup using an immersion blender or food mill.

Add cream and 1 cup cheese.

Heat the soup until the cheese is melted and everything is hot.

Serve the soup in a bowl topped with some of the bacon set aside earlier and a bit of the extra 1/2 cup cheddar.

Enjoy.

Pumpkin Pie Martinis

I love to make seasonal cocktails. My favorite fall drink is the Pumpkin Pie Martini. It is a simple recipe and it tastes like fall to me. These are strong, so be careful.

Cinnamon Sugar
1 part Pumpkin Liquor (such as Hiram Walker's Pumpkin Spice)
1 part Vanilla Vodka (such as Stoli Vanil)
1 part half and half
Splash of Goldschlager (this is optional) 

Place the cinnamon sugar in a shallow bowl or plate.

 

Lightly moisten the rim of your martini glass with water.

 

Dip the rim of the martini glass into the cinnamon sugar mixture.

 

Place all the ingredients in a shaker, shake and pour into the martini glasses.

You can also make a pitcher instead of single serve.  Just add all of the liquors into a pitcher. When your guests are ready for them, simply pour the mixture into a shaker, add the half and half and shake. Adding the half and half to the pitcher can cause it to separate.

Put wine charms on the martini glasses. I found Halloween themed ones. A pack of 6 cost $1.99. This helps people to remember the glass and they are cute. Place them on the glasses before your guests arrive - don't count on them to do it.

Cute Charms on the Glasses

 

Spaghetti Squash

Spaghetti Squash is a summer squash that, when cooked, shreds into strings like spaghetti.  It is a great substitute for pasta for low carb diets.  It can be used as a side dish or as an entree topped with your favorite sauce.

Ingredients:

1 Spaghetti Squash
water

Here's how:

Preheat the oven to 350 degrees F.

Cut the squash in half lengthwise (start at the stem end.)

Remove the seeds from both halves.

Place the pan on a sheet pan and add water to the pan up to a half inch.

Place the squash face down on the pan, making sure there is water under the squash.

Put the pan in the oven for one hour.

Remove the pan from the oven and use a fork to shred the inside of the squash.

Remove the squash from the shell and place in a bowl.

Top with butter, salt and pepper to serve as a side dish or top with your favorite sauce (such as Bolognese) to serve as an entree.