Jayme's Chili

I am posting this at the request of Christy.

Serves 8 to 10

1 1/2 lbs lean organic grass-fed ground beef
1/2 small sweet onion, chopped
1/2 green pepper, chopped
1 or 2 celery ribs, chopped
2 (15 ounce) cans dark red kidney beans, rinsed and drained
1 (6-8 ounce) can tomato paste
1/2 small jar salsa
1 (24 ounce) can diced tomatoes, undrained
1 c organic beef broth
1 beef bouillon cube, no MSG or gluten
1 to 2 c water
(about) 1/8 c chili powder
1 Tbsp Worcestershire sauce
1/2 Tbsp dried basil
1 tsp cumin
1 tsp A1 steak sauce
1 tsp sea salt
1 tsp black pepper

1. Saute the ground beef in a large soup pot until it is brown. Drain off the excess fat. Then add the chopped vegetables and cook them with the meat until they are softened, but not wilted.
2. Stir in the spices and add the remaining ingredients. Bring to a boil.
3. Reduce heat and simmer, uncovered, 30 minutes. Serve this with corn bread, and a fall salad as well.

Notes: Honestly, I cut back somewhat on the spices when I make it, for anyone who doesn't like things very spicy.

Beef Stew

Serves 6
This is a very basic recipe--nothing fancy. Great on a cold winter day.

2 lbs. stew meat
2 Tbls. olive oil
1 medium onion, chopped
1 tsp. Worcestershire sauce
1 garlic clove
1 to 2 bay leaves
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1.4 tsp. pepper
dash ground cloves
6 carrots, peeled and sliced
4 potatoes, peeled and cut into bite-sized chunks
1 lb. small onions (optional)
1 can organic peas, drained (optional)
2 Tbls. rice flour or cornstarch, mixed with 2 Tbls. cold water

1. Heat 2 Tbls. oil in large pot over medium heat. Brown stew meat in pot with chopped onion, about 5 minutes. Add Worcestershire sauce, garlic, bay leaf, salt, sugar, paprika, pepper, and cloves along with 2 cups of hot water to the pot. Bring to a boil. Cover the pot, lower the heat, and simmer for 1 1/2 hours.
2. Remove bay leaf and garlic. Add carrots, potatoes, and optional small onions to the pot. (You may have to add additional water at this point; add as much as you need to barely cover the vegetables.) Simmer for 30 - 45 minutes, covered, until vegetables are tender. Add optional peas and heat until peas are warm. Add flour (or cornstarch) and water mixture and stir constantly to thicken the sauce, about 1 minute. Serve.

Chili Con Carne

Serves 4

This is a classic recipe from my mom. I think it might have come from the old Betty Crocker cookbook.

1 lb. ground beef
1 cup onion, chopped
3/4 cup green pepper, chopped
16 oz. can diced tomatoes
16 oz. can dark red kidney beans
8 oz. can tomato sauce
1 tsp. salt
2 tsp. chili powder
1 bay leaf

In heavy skillet or pot, cook meat, onion, and green pepper until meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf.

White Chicken Chili

Serves 4

From my sister, Jayme Metzgar.

1 lb. boneless, skinless chicken breasts or thighs
1 med. onion, chopped
2 cloves fresh garlic, minced
1 tbls. olive oil
2 15-oz. cans great northern beans
14.5 oz. chicken broth
2 (4 oz.) cans chopped green chilis
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
1/2 tsp. pepper
1/4 tsp. cayenne
1 cup sour cream

Cut the chicken into bite-size chunks. Heat oil over medium heat in large pot. Saute chicken, onion, and garlic until chicken is cooked, about 5 minutes. Add all of the other ingredients to the pot except cream. Simmer 30 minutes. Remove from heat and stir in sour cream if desired, or serve cream on the side.

White Bean & Kale Soup

Adapted from The Family Circle Cookbook
Serves 8

My kids insisted that I put this in "Kid's Favorites." May God bless you with children that will eat kale. They really do love this soup, though. I've tried kale in other recipes, and for some reason, it just tastes especially good with the combination of flavors in this soup.

2 15-oz. cans navy beans (or other white beans), drained and rinsed
3 stalks celery, diced
2 medium-sized carrots, pared and sliced
1 medium-sized onion, diced
1 clove garlic, finely chopped
2 ounces bacon, diced
46 ounces chicken broth (Imagine Organics is the best--see links)
1/2 tsp. pepper
1 bunch fresh kale, washed, stems removed, and coarsely chopped*
1/2 cup small shell pasta*
Grated Parmesan cheese*

1. Heat bacon in a large saucepan or Dutch oven over medium-high heat and cook until fat begins to render. Add celery, carrot, onion, and garlic and cook stirring frequently, 5 minutes. Add all but 1 cup of beans, chicken broth, and pepper.
2. Mash the reserved cup of beans and add it to the soup. Add kale. Bring to boiling over high heat. Lower heat; simmer 10 minutes or until all ingredients are heated through and kale is tender.
3. Meanwhile, prepare pasta according to package directions; drain. Stir pasta into soup. Serve with freshly grated Parmesan cheese.

*Notes on these ingredients:
1) Buy organic kale if possible. All dark, leafy greens soak up nitrates from the soil. Organic soil will have far less nitrates than soil that has been treated with chemical fertilizers. Nitrates attack the intenstinal system; the FDA warns pregnant or nursing women and infants to avoid nitrates.
2) You may use rice pasta for those who are gluten intolerant. Tinkyada makes small shell rice pasta.
3) Those with dairy allergies can simply eliminate sprinkling the Parmesan on their soup.

Southwestern Corn Chowder

A great summer soup.

4 ounces bacon (5 or 6 slices), cut into 1/2 inch pieces
1 medium onion, diced
1 large carrot, diced
2 celery stalks, diced
1 fresh small poblano chile, seeded and cut into 1/4 inch dice
coarse sea salt
1/2 t ground cumin
freshly ground black pepper
pinch of red chile pepper flakes
1 c dry white wine
1 lb yukon gold potatoes, peeled and cut into 1/2 inch cubes
5 c chicken stock
3 c fresh corn kernels, about 6 ears
1 c heavy cream
note from Christy: it also calls for 1/4 c fresh cilantro, plus more for garnish, but it can be done without it

1. In a lrg pot or soup pan, add the bacon and cook until crisp, about 5 minutes.
2. Cook onions until softened, 4 min. Add carrot, celery, and chile pepper and cook until tender, about 5 minutes. Stir in 1 t salt, the cumin, 1/4 t black pepper, and the red pepper flakes. Raise heat to high; add wine. Cook until most liquid has evaporated, 2 to 3 minutes. Add potatoes and stock and bring to boil. Reduce heat to medium-low and simmer until vegetables are tender, about 20 minutes.
3. Stir in corn and cream; cook until corn is tender (do not let cream boil), about 5 minutes more. (If you want to add the cilantro, add it here.) Season with salt and pepper. Garnish with reserved bacon pieces.

Peasant Vegetable Soup

From The Silver Palate.

Serves 6 to 8

1 1/2 c dried Cannellini beans (or great northern, navy, or other white bean)
4 T salted butter (or olive oil)
1 c finely chopped sweet or yellow onion
4 garlic cloves, peeled, crushed, and finely chopped
3 leeks, white part only, thoroughly cleaned and thinly sliced
2 celery ribs, washed and coarsely chopped
3 carrots, peeled and chopped
1 tsp dried thyme
1 bay leaf
8 to 10 cups organic chicken broth
3 parsnips, peeled and chopped
2 or 3 ham (or I like turkey-ham) steaks, cut into cubes
1/2 of a small white cabbage, shredded (about 2 cups)
1/2 c chopped fresh Italian parsley
sea salt and freshly ground black pepper to taste

1. Sort through the beans and discard pebbles. Soak beans overnight in water that covers them by about 3 inches.
2. Drain the beans. In a large soup or stock pan, warm the butter or oil over medium heat. Add the garlic, onions, leaks, celery, and carrots, and cook, uncovered, until vegetables are tender and lightly colored. (I add the parsnips in this step sometimes, too.)
3. Stir in the thyme, bay leaf, and chicken broth. Then add parsnips, ham, and beans, and bring to a boil. Reduce heat and simmer for at least 40 minutes or until the beans are tender.
4. Add the cabbage and parsley; simmer another 5 to 10 minutes. Taste and correct seasoning (I add about 1 tsp salt and 1/2 tsp pepper to start with). Serve.

Braised Lamb Shanks with Vegetables

From The Family Circle Cookbook
Serves 4
The taste of the sauce and the vegetables is worth making this dish.

1 tbls olive oil
2 lbs meaty lamb shanks, cut into 1 1/2-inch thick pieces (ask your butcher to cut this for you if necessary)
1/4 cup all-purpose flour (or white rice flour, for gluten-free cooking)
1 large onion, chopped
7 cloves garlic, peeled
2 tsp chopped pared fresh ginger
1 lb all-purpose potatoes, pared and cut into 1/4-inch chunks
12 oz white turnips, pared and cut in 1/2-inch chunks
6 oz carrots (2 to 3), pared and cut diagonally into 1/4-inch-thick slices
1 cup chicken broth
1/2 cup dry white wine
3/4 tsp leaf rosemary, crumbled
3/4 tsp grated lemon rind
1/8 tsp pepper

1. Preheat oven to moderate (350)
2. Heat oil in ovenproof Dutch oven or pot over moderately high heat. Dredge lamb in flour. Working in batches, add lamb to oil; saute until browned all over, about 5 minutes. Remove lamb to plate as it browns. Lower heat.
3. Add onion, garlic and ginger to pot; cook, uncovered, stirring occasionally, until softened, about 10 minutes.
4. Add potatoes, turnips, carrots, broth, white wine, rosemary, lemon rind, pepper and lamb. Bring to boiling. Cover.
5. Bake in preheated moderate oven (350) for 1 hour or until meat is tender. Transfer meat and vegetables to serving platter. Skim fat from sauce. Pour sauce over meat and vegetables. Serve.