Fall Cooking Class Recipes

Here are the recipes from my most recent cooking class.  I took pictures of everything and then they all got deleted somehow...so I'll just post them anyway so you have something to go from for now!

Latacha’s CHILI

1 pound ground beef
1 medium/large onion, diced
1 29 oz can tomato sauce
1 29 oz can kidney beans, drain liquid
1 29 oz can pinto beans, drain liquid
1 4 oz can mild green chilies
2 stalks celery, diced
3 fresh medium tomatoes, chopped
1 TBS chili powder
2 tsp cumin powder
1 teaspoon black pepper
2 teaspoons salt
4 cups water
1. Brown the ground beef with onion in a skillet over medium heat; 
drain off the fat.
2. Using a fork, crumble the cooked beef into pea-size pieces.
3. In a large pot, combine the beef plus all the remaining ingredients,
simmer over low heat.
4. Cook, stirring every 15 minutes, for 2 to 3 hours. 
(Or use crockpot: low for 3 hours)
5. For spicier chili, add ½ teaspoon more black pepper.
For extra spicy chili, add 1 tsp black pepper and a tsp cayenne pepper.
For super hot spicy, add 5 sliced jalapeño peppers to the pot.

Laura’s Veggie Chili
1 medium onion, diced
1 can corn, drained
1 zucchini, chopped
2-3 bell peppers (any color), chopped
1 29 ounce can tomato sauce
1 29 ounce can kidney beans, drain fluid
1 29 ounce can pinto beans, drain fluid
1 4 oz. can mild green chilies
2-3 stalks celery, diced
3 medium fresh tomatoes, chopped
1 TBS chili powder
2 teaspoons cumin powder
1 teaspoon black pepper
2 teaspoons salt
4 cups water
1.     Caramelize onion for 7 minutes (optional)
2.    Combine ALL ingredients in large soup pot (or crockpot).  Stir to combine. 
3.    Simmer over low for 2 hours (or cook on low for 2-3 hours in crockpot)

Crockpot Pork Chops with Apple Chutney (Betty Crocker)
4-8 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat
¼ teaspoon salt
¼ teaspoon pepper
6 tablespoons packed brown sugar
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ cup sweetened dried cranberries
2 medium baking apples, peeled, chopped (2 cups)
1 Spray 3- to 4-quart slow cooker with cooking spray.
Sprinkle pork with salt and pepper; place in cooker.
2 In small bowl, mix brown sugar, vinegar, ginger, cinnamon,
red pepper and cranberries. Spoon over pork in cooker; top with apples.
3 Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.

Fresh Blender Cranberry Sauce
 4 c. cranberries
1 whole orange (peel and all!)
1 c. sugar
-Cut off ends of orange, then put cranberries, orange
 and sugar in blender.  
-Blend until smooth. Stir in 1 c. pomegranate seeds (optional).  
-This keeps in fridge for a VERY long time!  It also freezes well,
so well that you cannot tell the difference between a fresh 
or frozen batch!

Mini-Gingerbread Muffins
¼ c. butter, softened
2 1/3 c. flour (can use wheat)
2 tsp baking pwdr.
1 tsp baking soda
1 tsp ginger
½ tsp cinnamon
½ tsp allspice
¼ tsp cloves
½ tsp salt
¾ c. sugar
1 c. pumpkin
½ c. unsulfured molasses
2 eggs
½ c. buttermilk
1 c. confectioners’ sugar and 2 TBS water (for frosting)

-Combine all ingredients (except conf. sugar/water) in bowl
 and mix until well combined. Spoon into prepared mini cake or muffin pans.
-Bake 350 for 20 minutes. Let sit in pan 5 minutes on cooling rack.
Then shake out of pan. Cool completely. Then dip muffin tops in 
Confectioners’ sugar glaze if desired.
-Yield 36-40 mini muffins.
-For LARGE muffins bake 25 minutes.

Cheesy Southern Biscuits
1 tsp olive oil
2 c flour
1 TBS baking powder
1 TBS dried parsley
1 tsp thyme
1 tsp salt
1 tsp white sugar
1 c shredded cheddar cheese
5 TBS butter
1 c milk (a little bit more if dough too dry)
-Preheat oven to 400 degrees F.
-With a fork, mix together the flour, baking powder, parsley, thyme, salt, sugar, 
and cheese in a bowl. Cut the butter (or grate) into the flour mixture in 
coarse chunks, then use the fork to further]cut the butter into the flour-cheese 
mixture until the mixture resembles coarse crumbs. Lightly stir in the milk 
just until the dough holds together. Don’t over stir!
-Drop the batter by spoonfuls (or cookie scoop) onto 11x17 the baking sheet, 
and bake in the preheated oven until risen and golden brown, 20-25 min. 
-Makes 12 large (bake 25 minutes) or 18 medium biscuits (bake 20 minutes). 
For mini biscuits (bake 12-15 minutes).

*Pumpkin* or Cream Biscuits
2 c. unbleached all-purpose flour
2 TBS sugar
2 tsp baking powder
½ tsp salt
1 1/ 2 c. heavy cream
-Preheat oven to 425.
1. Mix together all dry ingredients.  
Add cream (and pumpkin for pumpkin version) and stir until just combined
(add extra cream if too dry).
2. Using hands, shape dough into a circle or rectangle.  Cut into wedges 
or circles.
3. Place biscuits on parchment lined baking sheet and bake until golden brown, 
about 15 minutes.  Serve immediately.
***For PUMPKIN version, add ½ c. pumpkin at the same time as the cream. 
Sprinkle top of biscuits with cinnamon and sugar before baking.

No comments:

Post a Comment