Random Quote of the Day

"I would rather regret the things I have done than the things I have not." 

Lucille Ball

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Beef Chili

(this photo does not look nice..something is wrong with my camera :-( Don't worry-next time I will put up a better one!)

Adapted from For the Love of Cooking

1 pound lean ground beef

2 teaspoons EVOO (extra virgin olive oil)

1 medium red onion, diced

1-2 carrots, diced

1-2 celery stalks, diced

6 cloves of garlic, chopped

1 bay leaf

2 16 oz. cans of organic diced tomatoes, no salt added

2 teaspoon cumin powder

1 teaspoon red chili powder (more or less depending on your taste)

1 teaspoon ground black pepper

sea salt to taste

1/2 teaspoon Italian seasoning

1 teaspoon garlic powder

1 teaspoon sugar

2 tablespoons white distilled vinegar

1-2 green chilies

2 15 oz. cans of organic tomato sauce

1 16 oz. kidney beans, drained and rinsed

1 16 oz. black beans, drained and rinsed

1 16 oz. pinto beans, drained and rinsed

shredded sharp cheddar for topping

Directions:

Heat EVOO in a large non-stick skillet over medium, add ground beef and cook for 3-4  minutes, stirring occasionally, then transfer cooked beef to the crockpot.  Add onion, carrots, celery, and bay leaf, diced tomatoes, tomato sauce, green chilies, and beans to the crockpot.  Add all spices and vinegar, stir and cook on low.  Cook all day, stirring, throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, top with shredded cheddar cheese or any cheese of your choice and serve with cornbread.  Enjoy!

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Random Quote of the Day

"Vision without action is a daydream; action without vision is a nightmare." 

Japanese Proverb

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Chickpeas Curry (Channa Masala)

Recipe by Food Connection

2 cans (15 oz.) Garbanzo beans (chick peas)

pinch of baking soda

1 medium yellow onion, finely sliced

1 teaspoon garlic/ginger paste

1/2-1 teaspoon red chili powder

1/2 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

sea salt to taste

1 medium tomato, chopped

1-2 green chilies, cut into half

small handful of cilantro leaves, chopped

Directions:

Heat oil in a non-stick large saucepan on medium, add onions and fry until lightly golden brown.  Add garlic & ginger paste and chick peas and cook for 1-2 minutes.  Then add all the spices and 2 cups of water and reduce the heat to medium-low and cook until the chick peas are half way done.  Add tomato and cook until the water is evaporated and oil is separated. Also check for soft and little mushy(desired thickness for channas). Garnish with green chili and cilantro leaves.  Enjoy!

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Random Quote of the Day

"The way I see it, if you want the rainbow, you gotta put it up with the rain."

Dolly Parton

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Mint-Cilantro Chutney

Recipe by my sister, Sophia

One of my favorite condiments is creamy mint-cilantro chutney.  It is so refreshing.  It can be accompanied by most of the appetizers and any kind of dishes. You can adjust any ingredients you like according to your taste.

handful of fresh mint leaves

handful fresh cilantro leaves 

1 green chili

1/4 to 1/3 cup plain yogurt (see note)

pinch of sea salt

Directions:
Place all the ingredients, except yogurt, in a blender and add a little of water to the blender.  Process, scraping down the sides if necessary, until well blended.  Set aside.  Whisk the yogurt, and then add the mint-cilantro paste and stir well.  Enjoy!

Note:  You can leave out the plain yogurt step and add 1 tablespoon of fresh lemon juice to the chutney.

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Random Quote of the Day

"Be yourself. Everyone else is already taken." 

 Oscar Wilde

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