Fresh Natural Chili Recipe

Created this chili recipe using only real foods it makes a good size pot, great to take for lunch and a couple of dinners thru the week.

Fresh Natural Chili

4 C Pinto Beans Raw

1 lbs Hamburger

1 Bell Green Bell Pepper (Diced)

3 Cloves Fresh Garlic (Minced)

4 Roma Tomatoes Fresh (Pureed)

4 Roma Tomatoes Fresh (Diced)

4 Serrano Chilies Fresh (Diced)

2 Tbs Salt Plus some for boiling beans

3 Tbs Chili Powder

1 Tbs Cumon

2 tsp Pepper

5 C Chicken Stock

    In Large pot add beans, fill pot with water and add some salt. Cover and cook on med/high heat for 2 hours. Strain beans and set aside, in large pot brown hamburger. Stir all the remaining ingredients into the pot with the cooked hamburger, bring to a boil and cook for ½ hour. Last add the 5 cups chicken stock, stir and let cook on med heat for 1 hour.

This recipe takes a good amount of time to prepare, thats why its great to make the full batch. Have it ready for meals for a couple days thru the week. I also used all fresh ingredients for my diet to avoid any processed sugars and other added chemicals. If you have a great brand of canned beans or any other ingredient you would like to use just substitute them to speed up the process.

Polenta Recipe

Day 25
14 Recipes
2 Projects in Progress
1 Restaurant Review
1 Ingredient Article

I am back sorry I was not feeling very good for a few days and did not want to focus on anything other than work and sleep. For this recipe I am making polenta, II never heard of polenta before a couple of years ago. It is a very simple dish to make and can be prepared hundreds of ways or just eaten as is. It's also a good dish if you are looking to save some money in the following recipe I use chicken stock but you can use any stock you would like or even just water.

Polenta was originally an Italian word, coming from the Latin for crushed grain. Until the 16th century when corn was introduced to Europe barley-meal and other grains were used for the dish. It was and still is classified as a peasant food. It was often served topped with a sauce, in the 1940's and 1950's it as eaten with just a little anchovy or herring.

Basic Polenta Recipe
6 Cups chicken stock
2 Cups yellow cornmeal
2 tsp Salt
3 Tbs Butter

In large pot add chicken stock and salt and bring to a boil. As soon as water begins to boil slowly add cornmeal making sure to stir constantly, once all the cornmeal is in continue to stir. It should begin to get thick within seconds, continue to stir until you can move your spoon across the bottom and it takes a few sec to fill back in. At this point add butter stir until melted and mixed in completely. Quickly transfer the polenta mix to a buttered dish of sort, it will take the shape of this dish I use a glass pie pan. Let cool for several hours if you would like to cut.

Shrimp Won Ton Soup Recipe

Day 16
10 Recipes Completed
2 Projects in progress
1 Restaurant Review 

When I was a kid, I would always want to go to Hong Kong restaurant. A little chinese food place in Lakeport CA near where I had grew up. I don’t remember much of what I ate, except 2 dish’s stand out in my memory one was pot stickers, the other won ton soup. As a kid I don’t think I even cared that much of the soup, I was more excited to use one of those big Chinese soup spoons.. Now that its years later I have learned to also enjoy the soup it’s self.  It is a simple recipe, and healthy.

Shrimp Won ton Soup

Won ton’s
½ Pound raw Shrimp
1 Large Carrot
2 Cups napa cabbage
¼ Cup soy sauce
Won ton Wrappers

Soup
10 Cups Chicken stock
1 Bok Choy
2 Large Carrots
salt to taste

Add Chicken stock to large pot, Slice bok choy into med strips across the leaves and stems. Chop all the carrots into small squares, place ⅔ of the carrot and the bok choy in pot with the stock. Cover and turn to med high heat. Remove any skin and tail from shrimp and chop into small pieces. Chop napa cabbage into small pieces. In large bowl mix the shrimp, remaining carrots, cabbage and soy sauce. Place about 1 spoonful of the shrimp mixture on each won ton wrapper and fold.
When soup begins to boil, drop in won tons. Do not over crowd pot with to many boil for about 7 min and serve.

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Spanish Rice Recipe

Day 14
9 Recipes Completed
2 Projects in progress

Did not get to a post yesterday for anyone that is following. Went to San Francisco for the day, I did review a nice little bakery in Sausalito, so check that out in tomorrows post. Today I am sharing my recipe for Spanish rice, it is really simple and works great as a side for almost any Mexican dish.

Spanish Rice

2 Cups Rice
½ Cup oil
2 Cups Chicken Stock
½ Cup water
3 Tbs Chopped Onion
1 Tbs Minced Garlic
1 Jalapeno (Minced)
3 oz Tomato Paste


Heat oil up in pan on med high heat, add rice to hot oil and stir until rice turns bright white. Strain out oil add rice back to pan with chicken stock, water, onion, garlic, tomato paste and jalapeno. Stir once and cover, reduce heat to med low for about 30-40 min until all liquid is gone. Fluff with fork and serve.

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Mexican style Boiled Meatloaf Recipe

Day 8
5 Recipe Completed
2 Projects in progress

    After pushing threw second place the last 4 throwdowns I have emerged the champion once again. My Mexican style boiled meatloaf came out on top but it was not easy I had some major competition, from friends Sabrina and Chris. I will go over the whole throwdown in tomorrows post, for now I would like to share my meatloaf recipe with you.

Mexican style Boiled Meatloaf
Meatloaf
½ Pound Ground Beef
½ Pound Ground Pork
1 Egg
2 tsp Chopped Fresh Mint
2 tsp Crushed Oregano
2 tsp Salt
1 tsp Cumin
½ Cup bread crumbs
¼ cut onions chopped fine
2 tsp garlic minced
½ cut raw uncooked rice
ketchup

Vegetables and serving stock
4 Cups chicken broth
2 Roma tomatoes chopped
2 Serrano chilies chopped
2 tsp garlic minced
1 large carrot cut into med size pieces
1 tsp oregano
1 tsp salt (2 if the chicken broth has no salt)
¼ pound of fresh green beans (remove tips and slice into 1 inch pieces)


Start with the Vegetables and stock add all the ingredients together and turn on a med high heat and cover.

In Bowl add all ingredient for the meatloaf except the ketchup and mix together. Place in large muffin pans and bake at 350 for about 45 min. Once you take them out remove from muffin pans and add each one into the vegetables and stock turn to med heat and boil for ½ hour. Remove meat loafs from liquid and place on oven sheet, cover with the ketchup and place back in the oven for 20 min. Slice and serve with a spoon full of vegetables and juice


I got my inspiration from the Mexican soup albondigas with a little traditional meatloaf twist.