Just Eat Food News

BLACK BEAN CHILI (SERVES 4)

This is so easy that I was almost embarrassed to make it a post!  You only equipment needed is one skillet about 2" deep for this one.  That is IT! This is my attempt to empty your pantry of canned produce.  So enjoy Chili on this chilly winter day.  So funny aren't I?  Seriously, I need to get out a bit more. 

• 1 tablespoon extra-virgin olive oil (EVOO)
• 3 cloves garlic - minced
• ½ green pepper - chopped and seeded
• ¼ cup onion - chopped
• 1/3 pound grass-fed ground beef
• 1 tablespoon ground cumin
• 1 can (15 ounces) organic low-sodium pinto beans - drained
• 1 can (15 ounces) organic low-sodium black beans - drained
• 1 can (15 ounces) organic stewed tomatoes
• 1 can (8 ounces) organic tomato sauce
• hot stuff to taste - I added chopped jalapeños and cholula

GARNISH

• red onion - chopped
• plain whole milk yogurt
• sharp cheddar

Over medium heat add EVOO to a medium skillet.  Once EVOO is hot add garlic, green pepper, onion, and ground beef and continue to cook until meat is browned through.  Then add cumin, pinto beans, black beans, stewed tomatoes (break up with spatula), tomato sauce, and all the hot stuff you can handle.  Allow to cook until heated through and flavors combine, about 20 minutes.  Garnish and dig in.  Serve with grilled cheese for an especially great taste sensation.

VARIATIONS

To modify for a vegan dish, skip the beef and cheddar garnish, and serve over quinoa for extra protein.

CALL TO ACTION

Cornucopia.org has posted a call to action involving a recently proposed USDA rule.  If the rules go into effect, as written, many ethically acting farmers will be put out of business.  Please read the article in full, and send in your public comments.  We only have until December 23^rd for the commenting period.

SPICY WHITE BEANS WITH QUINOA (SERVES 2)

This turned out to be a fabulous pre-workout meal with just enough carbohydrates and protein.  Plus it wasn't too heavy!  I had this puppy whipped up in about 20 minutes therefore qualifying this dish for the OPM (one pan man) series.

• ½ cup quinoa - rinsed
• 1-1/2  cup chicken broth - divided
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 cloves garlic - minced
• ¼ teaspoon chili garlic sauce - more or less to taste
• ¼ cup onion - coarsely chopped
• 1 large tomato - diced (or, use ½ 15 oz. can diced tomato)
• 2 cups spinach leaves - coarsely chopped (or, substitute with frozen)
• 1 15 ounce can great northern beans - reserve 3 tbsp. liquid, drain the rest
• ¼ teaspoon red pepper flakes - more or less to taste
• 1 teaspoon salt-free, multi-purpose seasoning

Bring 1 cup chicken broth and quinoa to a boil over medium heat in a small sauce pan.  Once boiling, reduce to low heat and cover, cook for about 15 minutes, or until water is absorbed.

While quinoa is cooking, heat a large skillet over medium heat.  Once hot add EVOO, garlic, and chili garlic sauce.  Once garlic is fragrant (about 2 minutes) stir in onion and tomato, cooking until onion is softened, about 5 minutes.  Add spinach leaves and cook until wilted.  Then add the remaining chicken broth (1/2 c.), beans and 3 tbsp. of their liquid, and seasonings.  Stir until well combined and reduce to simmer until ready to serve.

Spoon white beans over the quinoa to serve. 

NOTES

For a vegan modification, substitute veggie broth for chicken. 

GREEK PIZZA (SERVES 2)

Here is entry #2 for the 52 weeks of Pizza.  Which means it's Friday!  See you next Friday for another entry!

CRUST

Use one third of pizza dough (enough for one medium pizza)

SAUCE

Tzatziki Sauce

• 1/3 cup whole milk plain yogurt
• ¼ cup cucumber - skinned, seeded and finely chopped
• 1 tablespoon lemon juice
• 1-2 cloves garlic - minced 

TOPPINGS

For meatballs

• ½ pound pastured ground lamb
• 1 pastured egg
• ¼ cup + 2 tablespoons Panko crumbs, divided
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried oregano

• ½ cup feta - crumbled
• ¼ cup red onion - finely chopped
• ¼ cup kalamata olives - halved

Preheat oven to 400°.  Make Tzatziki sauce by combining yogurt, cucumber, lemon juice, and garlic in a small mixing bowl, cover, and refrigerate until ready to use (this will allow the flavors to incorporate). 

For the meatballs combine lamb, egg, 2 Tbsp. panko crumbs, red pepper, and oregano in a medium size mixing bowl.  Stir until well combined.   Put remaining ¼ panko crumbs into a shallow bowl. Form meatballs in 2" diameter (makes about 10) and roll in panko crumbs.  Place meatballs in an oiled mini-meatball pan.  Cook in 400° oven for 20-25 minutes or until golden brown. 

While the meatballs are cooking prepare the feta, red onion, and kalamata olives, and stretch pizza crust brush with olive oil. 

When meatballs are done increase temperature to 500° slice meatballs, and add with other toppings on top of the pizza.  Place in 500° oven and back until the crust is golden brown.  About 10-15 minutes.  Drizzle with Tzatziki sauce just before serving. 

NOTES

Because this crust cooks without a sauce on it, it tends to be very cracker like.  It is important not to stretch too thin especially with this particular pizza.  I don't recommend pre-cooking the crust without toppings. 

Recently, I had the good fortune of stumbling upon a local market that is mere miles away, they have microgreens and veggies all year round (thanks to hoophouses), fresh honey collected on the premises, a collection of pastured dairy, eggs, and meat products collected from area farmers.

I was thrilled to visit Heritage Prairie Market http://www.hpmfarm.com/  I encourage you to visit their site and be jealous of me because I get to frequent them.  The people that work there are tremendously friendly and I felt like we had been shopping there for years.  I love them!

Yesterday I listened to a PBS webcast that I found very interesting titled "Food Miles" I highly recommend the e² series.  If you have 30 minutes to spare please view the webcast by going to the "teachers" pull down - select e² transport - then Food Miles.  You won't be disappointed in their discussion on local food and its role in our past and its increasing (hopefully) role in our future.   

I can't begin to explain how good it feels to support our local economy, to connect to the people that grow our food.   Despite the warm fuzzies we get to enjoy tremendously delicious, fresh food.  Our milk, eggs, and meat stores are almost gone already.  Looks like we will have to make a trip back there soon!  I encourage you to seek out wonderful local outlets in your area, Local Harvest is a great place to start your search.

Enjoy the photos of the gorgeous Black Spanish, and Watermelon radishes we enjoyed this past week...

LAMB STACKS (SERVES 2-3)

This week has been Greek week for us.  Not Greek week in the sense of rushing a sorority, but craving some yummy Greek food.  Since neither one of us are Greek (to our knowledge) these may be loose interpretations, please do not take offense.  Perhaps this is more Mediterranean week than anything.

Pair the Lamb Stacks with Quinoa & Feta Salad, and glass of wine for a satisfying and relatively light meal.

• 2 quarts water (enough to cover vegetables)
• ½ pound grass-fed ground beef
• ½ pound pastured ground lamb
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon dried basil
• 2 tablespoons onion - finely chopped
• 1 pastured egg
• 1 medium red skin potato - scrub and trim out imperfections
• 2 small golden beets - rinse and trim off ends
• extra-virgin olive oil
• pepper

Preheat oven to 350°.  Bring water to boil in large sauce pan.  While water is heating up mix the following in a large mixing bowl: beef, lamb, oregano, thyme, basil, onion, and egg.  Stir until combined. 

If water is boiling now add unpeeled, whole potato and beets.  Allow them to boil uncovered until tender, about 30 minutes.

In a muffin pan (my muffin cups were about 3" in diameter) brush muffin rounds with a bit of olive oil.  Then begin to spoon in meat mixture until about half way up the cups.  Cook in 350° oven for about 20 minutes. 

Once vegetables are tender slice red skin potato into thin slices, peel the beets with a pairing knife and slice thinly.

Once the meat mixture has been removed from the oven, cover the meat with a layer of thinly sliced beets and then potato.  Brush potato with olive oil and a little pepper if you wish.  Place back in the 350° oven for an additional 30 minutes or until potato begins to brown.  Remove from muffin rounds with a fork. 

OPM- One pan man.  Think of an OPM as an everyday guy.  This is a guy that doesn't have a lot of experience, or time to experiment in the kitchen but has a lady he is trying to impress, or just simply wants to beef up his skills, one step at a time.  These are simple, quick recipes.  This one...requires a lot of chopping.  Think of it as good practice.

The weather here in IL was less than cooperative for a photo shoot.  It was actually sleeting while I took these photos on our porch.  Despite the weather, this salad was refreshing and filling. 

Quinoa (KEEN-wah) has only been eaten for 6000 years so if you don't trust history, don't bother!   Apparently the Incas called it the "mother of all grains", and I can see why.  These delicious little, protein packed, grains became a part of my diet this past summer.  It seemed that recipes popped up all over the place once I had the pleasure of being introduced!  Quinoa this, that and the other!  I am in love with this fast cooking rice substitute.  Stand by for more recipes with quinoa in a supporting/starring role...

This could be made vegan very easily by making your own vegan feta. 

OPM: QUINOA & FETA SALAD (4-1 C. SERVINGS)

• ½ cup quinoa - rinsed
• 1 cup water
• ¼ cup slivered almonds - toasted
• 1 clove garlic - minced
• 3 tablespoons extra-virgin olive oil (EVOO)
• 1 tablespoon lemon juice
• ½ cup parsley leaves, divided
• ¼ cup red onion - chopped
• ¼ cup radish - finely chopped
• ¼ cup feta cheese - cubed
• salt and pepper to taste

In a medium sauce pan bring water and quinoa to a boil.  Once boiling, reduce to a simmer, cover, and let cook for about 15 minutes, or until water is absorbed and the round germ is exposed. 

While the quinoa cooks bring a medium size skillet up to medium heat.  Add almonds to the dry skillet and stir occasionally until fragrant and browned.  Remove from heat and set aside until ready to serve.

To make dressing add ¼ C. parsley leaves, garlic, EVOO, and lemon juice to a small food processor and purée (blend until all ingredients become liquefied).  Once puréed place in a small airtight container and refrigerate until ready to use. 

Once the quinoa is cooked allow to cool in a medium mixing bowl until it reaches room temperature.  Combine quinoa, ¼ C. parsley, red onion, radish and feta cheese.  Place in an airtight container until ready to serve.  I recommend chilling at least 1 hour before serving. 

When time to serve combine dressing, toasted almonds with salad and garnish with a lemon wedge if you choose. 

VARIATIONS

This salad would be great with garbanzo beans tossed in there, tomatoes when in season.

It has been brought to my attention that some of my guy friends would be interested in some quick, simple recipes.  Who am I kidding?  We all want quick, simple recipes.  Therefore, I am introducing recipes for the "one pan man", or OPM for short.  Whenever you see this in the title you know it is especially easy and requires minimal effort, still resulting in fabulous results.

If you would like to be notified of the OPM recipes only please shoot me an email at: Emily@justeatfood.com with "opm" in the subject line.  I would be happy to let you know when there is a new recipe to check out.  Don't worry, my husband (not me) is the one that is ensuring that these are indeed one pan man easy. 

OPM: BLACKBERRY FRENCH TOAST (ENOUGH FOR 6 SLICES) 

French toast is one of the quickest breakfasts, and always looks so great.  This is a sure fire way to impress your girl.  So gentlemen...fire up that skillet!  You don't have any excuses now!

Ok, so this is a 2 pan recipe.  Close enough.  It is still pretty simple. 

• ¾ cup maple syrup
• 6-8 frozen blackberries - any berries would work fine, or skip them all together
• 3 pastured eggs
• 2 tablespoons milk
• 3 teaspoons butter
• cinnamon
• 6 slices whole-wheat bread

In a small saucepan over low heat add syrup and berries.  These should be hot by the time the toast is all done. 

In a 9-in. pie pan (or just use a bowl) whisk the eggs and milk together.  Sprinkle a light layer of cinnamon across the egg mixture.  Do NOT go too heavy on the cinnamon.  Set the egg mixture aside until the skillet is hot.  Heat a large skillet over medium heat.  Once it is hot add ½ tsp. butter to each spot that a slice of bread will fit.  While the butter is melting, take a slice of bread, lay it down in the egg mixture, then flip to coat the other side.  Then place in the hot skillet and repeat until the skillet is full.  Once the toast is golden brown on one side flip it to cook the other side.  Repeat this process until all toast is cooked.

Serve toast with syrup, and powder sugar if you have it.  Then sit back, relax, and wait for the praise. 

CAULIFLOWER AND PANCETTA PIZZA (SERVES 2)

Pizza is something that we enjoy weekly.  Seriously.  So, why not share our creations with the world!  Over the next year I hope to provide fresh new ideas on what a pizza is, and how they can be enjoyed in unexpected and surprising ways.  Every week I will introduce our newest pizza experiment.  If you are interested in following the 52 weeks of Pizza look for a new recipe every Friday!   

CRUST

Use one third of pizza dough (enough for one medium pizza)

SAUCE

Alfredo sauce

TOPPINGS

• ¼ pound pancetta - thinly sliced
• 1 head cauliflower
• 1 tablespoon extra-virgin olive oil (EVOO)
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt-free multi-purpose seasoning blend
• 1 cup freshly grated mozzarella
• ¼ cup freshly grated parmesan

Preheat oven to 400°.  Brown pancetta over medium heat in a large skillet.  Once pancetta is browned, place in a paper towel to remove excess grease, break into smaller pieces, and set aside.  Clean cauliflower, and break into florets.  Add florets EVOO, red pepper flakes, seasoning blend to a medium size mixing bowl and stir to combine.  Put EVOO coated cauliflower in a roasting pan.  Roast at 400° for about 30 minutes or until golden brown, stirring once during the cooking process.

While the cauliflower is roasting shape your dough into the desired shape, adding as little flour as possible.  Poke several small holes in the crust with a fork to prevent bubbling.  Transfer pizza dough to whatever, pan, stone, etc you will be using for cooking.  Once you have removed the cauliflower from the oven, increase heat to 500°.  Brush crust with a bit of EVOO, and cook without toppings for about 5 minutes.  Add alfredo sauce and spread evenly.  Then add roasted cauliflower, pancetta, mozzarella, and parmesan.  Cook for 10 or so minutes more, or until golden brown. 

How do you like your pizza?  Are you a traditionalist, or an adventurer?  Deep dish, or thin crust? 

HONEY MUSTARD SLAW WITH BEETS AND PANCETTA (SERVES 4)

Since Thanksgiving is still sitting on my thighs I have been craving fresh, light salads.  This did the trick and the beets looked beautiful against the green of the napa cabbage.  Very refreshing indeed!

• ¼ cup slivered almonds
• 1 napa cabbage - shredded
• 1 beet - peeled, cleaned, julienne
• ¼ pound pancetta - thinly sliced

DRESSING

• 3 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 tablespoon honey
• 1 tablespoon mustard
• ¼ teaspoon celery seed

In a dry skillet toast almonds over medium heat until they become fragrant and golden, about 5 minutes.  Set toasted almonds aside.  In the same skillet cook pancetta until browned, about 10 minutes.  Transfer pancetta to paper towel to soak up excess grease from frying. 

In a small mixing bowl add all dressing ingredients and combine throughly.  In a separate mixing bowl combine cabbage and dressing.  Refrigerate cabbage, and dressing for an hour or two.  Remove from refrigerator and stir in almonds.  Divide salad among 4 plates and garnish with beet and pancetta. 

NOTES

I tried to make my own mayonnaise and it was a disaster.  Sorry, this I did have to buy prepared.  Please do let me know if anyone has any suggestions for homemade mayonnaise.  Mine didn't thicken and tasted worse than it looked.