Posts Tagged ‘main course’

When I think of perfect family meals, this is one of them.  First and foremost, it is delicious.  My entire family loves this dinner, especially my daughter.  Second, this meal is just plain healthy - it hits a number of superfood groups and that makes this family cook smile.  I feel really good every time I serve this meal, which makes it a staple in our home.

The recipes for the steamed salmon and wild mushroom brown rice are on the site, but a recipe is not needed for the edamame.  Just pick up some frozen edamame and prepare it according to the instructions.  I like the Central Market brand which can be steamed in the microwave right in the bag.  So easy!

In our home, a pot of chili ushers in fall.  Growing up in Chicago with two Houstonian parents, we ate lots of chili in my family.  Even now, the first sign of cold weather (anything under 80 degrees here in Houston) makes me crave a good bowl of Tex Mex Chili.

This recipe calls for masa harina.  Masa harina is corn flour and is usually found on the international aisle.  To me, the masa harina really gives an unmistakable flavor.

Ingredients for HFT Tex Mex Chili

• 1 onion - chopped
• 2 lbs. ground sirloin
• 2 cloves garlic - minced
• 6 oz. canned tomato paste
• 6 Tbsp chili powder
• 2 Tbsp cumin
• 2 Tbsp masa harina
• 1 tsp cayenne pepper
• 1 tsp red pepper flakes
• 1 tsp garlic powder
• 1 can pinto beans - drained (optional)
• 1 1/2 cups uncooked rice
• 1 cup cheddar cheese - grated
• 1 bunch green onion - chopped
• Tabasco sauce

Cooking Instructions

1. In a 4 qt. stock pot, sauté the onion with some olive oil over medium heat.
2. Add the ground sirloin and brown. When almost completely brown, add the minced garlic.
3. Once browned, stir in the tomato paste. Add one can of water and stir all together.

Reserve the can for measuring out water to add to your chili at various stages during the cooking process.

4. Add all the dry spices along with salt and pepper.

Taste your chili and adjust the seasonings according to your tastes and tolerances.

5. Add some more water if necessary.

Different people like different consistencies so add the water slowly from the tomato paste can.  I have found that I normally add a total of about 3 cans of water but you may want more or less.

6. Drain the beans and add them if you are going to put them in your chili.

I like the beans but my husband does not.  It’s up to you.

7. Lower the temperature under the chili to a slow simmer and cover.
8. Allow the chili to slow-cook while you prepare some rice according to the package instructions.
9. Grate the cheese and chop the green onions.

A little Tabasco is nice to throw on the table too.

When the rice is ready, your chili will be ready.  Serve chili in bowls over rice and top with cheese and green onion.  Mmmmm, Delicious!

When your house is filled with the comforting smell of a chicken roasting, everyone just feels better. It is pure, roasted happiness.

A few things about buying and preparing your bird - -

First, buy a fresh roaster, if possible. A fresh bird from the butcher is tastier, not to mention easier to deal with. A roaster (about 5 lbs.), rather than a fryer or capon, is the perfect size for a family. I always get my roasters from Central Market. I like my butchers there and my chicken is always juicy and delicious.

Second, don’t fret over handling your bird. You don’t have to be a Cordon Bleu trained chef to prepare a chicken for your family. Here’s what you do. Give your bird a quick rinse in the sink and dry it inside and out with paper towels. Set your bird on its back in your roasting pan with a rack (I like the petit roti from All Clad) or another good-sized dish, like a casserole dish. Stuff your bird with the desired ingredients. Take some cooking twine (I like If You Care brand) and tie the legs together. You do not need to do this in any particular way, just tie them up. Then take each wing tip and tuck it behind itself so it does not flop about. Now you’re ready to go!

Ingredients for Classic Roasted Chicken

• about a 5 lb. chicken roaster
• kosher salt and pepper
• herbes de Provence
• 1/2 small yellow onion - peeled and chopped
• 1 rib celery - chopped
• 1 small carrot - chopped
• 1/2 lemon - sliced
• 3 cloves garlic - peeled
• olive oil

Cooking Instructions

1. Prepare your bird as described above.

   Before you stuff the bird, make sure the inside cavity has been dried fully with paper towels.

2. Season the cavity generously with kosher salt, pepper and herbes de Provence.
3. Stuff with onions, celery, carrots, lemon and garlic then tie up your chicken.
4. Top the chicken with some olive oil and sprinkle with herbes de Provence, kosher salt and pepper.
5. Roast the chicken in the oven at 400 degrees for about 1 hour and 20 minutes.