There is something about the Fall that season that makes me crave comfort foods from my own family recipes. Chili has always been one of my favorite dishes; you just cannot go wrong with this meal. You can add cheese, sour cream or chips to it. You can substitute your favorite ground meat in it. Back in the states I liked to use ground turkey here I prefer lamb. I love the flavor that Mexican chili powder and fresh cilantro adds to this dish and a squeeze of fresh lime juice never hurt either. In Tennessee we pair this hearty stew with a pan of fresh golden cornbread and always a tall glass of cold milk.
1 pound lean ground beef or lamb
1 (15 oz) can of kidney beans, drained and rinsed
1 (15 oz) can of pinto beans, drained and rinsed
1 (15 oz) can of tomato sauce
3 medium tomatoes, chopped
1 large white onion, diced
1 yellow bell pepper, diced
4 garlic cloves, crushed
2 tablespoons Mexican chili powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 green chili, seeded and diced
2 teaspoons sugar
2 cups water
1/4 cup fresh chopped cilantro
1 teaspoon butter
1 tablespoon flour
1. In a 9-inch non-stick skillet on medium heat add onions, bell pepper and garlic. Add ground beef and cook until meat is no longer pink. Drain grease.
2. In an 8-quart pot add water,… Continue reading
I always substitute ground beef for lamb in all my recipes. Lamb is much lighter and does not have the zinc taste that beef seems to have for me personally. Baked Ziti is a great Italian comfort food that is easy to make and also freezes well. You can use any small pasta that you have on hand for this dish as well.
1/2 pound lean ground beef or lamb
1 medium onion, chopped
2 garlic cloves, minced
1-3/4 cups spaghetti sauce
1 can (6 ounces) tomato paste
6 tablespoons water
1 tablespoon minced fresh parsley
1-1/2 teaspoons Worcestershire sauce
3/4 teaspoon dried oregano, divided
8 ounces ziti or small tube pasta
1 cup ricotta cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese, divided
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
1. In a large saucepan, cook lamb and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the spaghetti sauce, tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil and 1/2 teaspoon oregano. Cover and simmer for 3 hours, stirring occasionally.
3. Cook pasta according to package directions; drain. In a large bowl, combine the ricotta, mozzarella, 2 tablespoons Parmesan, egg, salt and pepper.
4. Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer with half of the pasta, a third of the meat sauce… Continue reading