Meaty Black Bean Chili

Meaty Black Bean Chili
Print Recipe
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Servings Prep Time
    9 cups 30 minutes
    Cook Time
    60 minutes
    Meaty Black Bean Chili
    Print Recipe
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Servings Prep Time
      9 cups 30 minutes
      Cook Time
      60 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Heat oil in a large pot or dutch oven over medium heat. Add ground beef and pork and cook until no longer pink and starting to brown, breaking up any large pieces. Stir in minced garlic and cook for 2-3 minutes, stirring often.
      2. Scrape out seeds from the chipotle peppers and finely mince, use about two chili peppers with sauce to equal 2 tbsp or more depending how hot you want it. Add peppers to the pot along with beef broth, tomato sauce, canned tomatoes, green pepper, onion, spices, salt, and sugar. Stir well to combine.
      3. Reduce heat to a gentle simmer, cover and cook for about 50 minutes, stirring occasionally. Remove lid and adjust consistency to your liking by adding more beef broth or simmering uncovered for a few minutes to evaporate some liquid. The chili will thicken slightly as it sits and cools.
      4. Stir in black beans and cook for 1-2 minutes to warm. Stir in cilantro just before serving and ladle into serving bowls. Garnish with cheddar cheese, green onion and additional cilantro.
      Recipe Notes

      -I found 1 cup of beef broth just about right for consistency.  Adjust to your liking.

      -This chili is even better when served the next day as the flavours have longer to meld.

      -Makes about 9 cups of chili and freezes very well.

      Broccoli Cheddar Frittata

      A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
      Broccoli Cheddar Frittata
      Print Recipe
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        Servings Prep Time
        6-8 servings 20 minutes
        Cook Time Passive Time
        15-18 minutes 5-10 minutes
        A slice of Broccoli Chedddar Frittata served with a garden salad on a white plate and resting on a green and white checkered kitchen towel.
        Broccoli Cheddar Frittata
        Print Recipe
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Servings Prep Time
          6-8 servings 20 minutes
          Cook Time Passive Time
          15-18 minutes 5-10 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F and set a rack in the middle position.
          2. In a large bowl whisk together eggs and sour cream. Add milk, mustard powder, oregano, salt and pepper and whisk to fully combine. Stir in half of the cheese. Set aside.
          3. Add oil to a 10" cast-iron skillet over medium heat. When hot add the onion and garlic and sauté until starting to soften about 3 minutes.
          4. Add broccoli and water to the pan and cover to steam the broccoli until just tender about 3 minutes. Remove lid and stir in green onions and whisked egg mixture. Allow to cook over medium-low on the stove for 3-5 until the edge is just starting to set. Sprinkle with remaining cheese and place in the oven. Bake for 12-15 minutes until just starting to set in the centre (it should jiggle a little in the centre). Remove from oven and allow to rest for 5-10 minutes.
          5. Cut into desired wedges and serve immediately.
          Recipe Notes

          -Use frozen broccoli if that's what you have, just be sure to thaw completely and pat dry before using.  Add to skillet after cooking the onion and cook just to warm (don't add water) before continuing with the recipe.

          -Gruyére cheese would also be a nice substitute for the cheddar.

          -The cooked frittata will keep for several days well wrapped in the fridge and can be rewarmed gently in the microwave.  It does not freeze well.

          Tuna Noodle Casserole

          Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
          Tuna Noodle Casserole
          Print Recipe
            Servings Prep Time
            6-8 people 30-35 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            6-8 people 30-35 minutes
            Cook Time
            35-40 minutes
            Baked golden Tuna Noodle Casserole in a yellow serving dish on a wooden trivet.
            Tuna Noodle Casserole
            Print Recipe
              Servings Prep Time
              6-8 people 30-35 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              6-8 people 30-35 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350°F.
              2. Cook noodles for slightly less time than package instructions so they are al dente (firm to the bite). Drain well.
              3. While noodles are cooking, melt the 1/4 cup of butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add a cup of hot milk whisking constantly until the mixture is smooth and starts to bubble. Continue adding hot milk and whisking until all the milk has been added and the mixture is smooth. Bring to a simmer and cook for 5 minutes, whisking often.
              4. Remove sauce from heat and whisk in mushroom soup, 1 tsp salt and 1/4 tsp pepper. Stir in half of the cheddar cheese, tuna, and peas until combined. Add drained noodles and stir to evenly coat.
              5. Spray a 9"x13" casserole dish with non-stick spray and pour casserole into the dish, spreading out evenly. Top with remaining cheddar cheese.
              6. Stir together breadcrumbs, melted butter, parsley and a sprinkle of salt and pepper. Spread evenly over casserole and bake on the centre rack for 35-40 minutes until bubbly and the top is golden. Remove from oven and serve immediately.

              Beef Taco Crostata

              Beef Taco Crostata
              Print Recipe
                Servings Prep Time
                4 people 40-45 minutes
                Cook Time Passive Time
                35 minutes 1 hour
                Servings Prep Time
                4 people 40-45 minutes
                Cook Time Passive Time
                35 minutes 1 hour
                Beef Taco Crostata
                Print Recipe
                  Servings Prep Time
                  4 people 40-45 minutes
                  Cook Time Passive Time
                  35 minutes 1 hour
                  Servings Prep Time
                  4 people 40-45 minutes
                  Cook Time Passive Time
                  35 minutes 1 hour
                  Ingredients
                  Pastry
                  Taco Meat
                  Servings: people
                  Instructions
                  Pastry
                  1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
                  Taco Meat
                  1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
                  2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
                  3. Remove from heat and stir in beans and half of the cheese.
                  4. Preheat oven to 375°F and line a large baking tray with parchment.
                  5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
                  6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" border of dough. Fold the dough border up and over the beef mixture, crimping the dough slightly as you go.
                  7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
                  8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
                  Recipe Notes

                  -The pastry can be made up to a day in advance and kept chilled until ready to use.

                  Corn and Bacon Quiche

                  Corn and Bacon Quiche
                  Print Recipe
                    Servings Prep Time
                    6-8 servings 45 minutes
                    Cook Time
                    35-40 minutes
                    Servings Prep Time
                    6-8 servings 45 minutes
                    Cook Time
                    35-40 minutes
                    Corn and Bacon Quiche
                    Print Recipe
                      Servings Prep Time
                      6-8 servings 45 minutes
                      Cook Time
                      35-40 minutes
                      Servings Prep Time
                      6-8 servings 45 minutes
                      Cook Time
                      35-40 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Preheat oven to 425°F.
                      2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
                      3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
                      4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
                      5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
                      6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
                      7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
                      8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
                      9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
                      10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
                      11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
                      12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
                      Recipe Notes

                      -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

                      -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.