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.

          Skillet Flatbread

          Skillet Flatbread
          Print Recipe
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Servings Prep Time
            3 9" flatbreads 20-25 minutes
            Cook Time Passive Time
            32 minutes 70 minutes
            Skillet Flatbread
            Print Recipe
              Servings Prep Time
              3 9" flatbreads 20-25 minutes
              Cook Time Passive Time
              32 minutes 70 minutes
              Servings Prep Time
              3 9" flatbreads 20-25 minutes
              Cook Time Passive Time
              32 minutes 70 minutes
              Ingredients
              Servings: 9" flatbreads
              Instructions
              1. Combine yeast and water in the bowl of a stand mixer fitted with a dough hook. Allow fermenting for 10 minutes.
              2. Stir in 1 cup of flour, I tbsp olive oil and salt. Add another half a cup of flour and begin kneading. Knead until the flour is absorbed and continue adding flour by the tablespoon until dough pulls away from the side of the bowl and is no longer sticky. I used 2 1/4 cups of flour in total. Knead until dough is smooth, about 7 minutes.
              3. Coat a large bowl with 1 tsp of olive oil. Form dough into a ball and place in the bowl, turn to coat in oil. Cover and allow to rise for 1 hour.
              4. Divide dough into 4 equal portions. Heat a large cast-iron skillet over medium heat. Roll or press one dough portion into a 9" round. Drizzle 1 tsp of canola oil into the hot skillet. When the oil is hot add the prepared rolled dough. Cook for about 4 minutes per side, adjusting the heat as needed.
              5. While the flatbread is cooking roll the remaining dough portions into 9" rounds.
              6. Remove flatbread from skillet and drizzle with additional olive oil and sprinkle with Zaatar if desired.

              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.

                  Herbed Quinoa Shrimp Bowls

                  Herbed Quinoa Shrimp Bowls

                  Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
                  Herbed Quinoa Shrimp Bowls
                  Print Recipe
                    Servings Prep Time
                    2 people 15 minutes
                    Cook Time Passive Time
                    25 minutes 5 minutes
                    Servings Prep Time
                    2 people 15 minutes
                    Cook Time Passive Time
                    25 minutes 5 minutes
                    Herbed Quinoa Shrimp Bowls served in a shallow bowl resting on a black kitchen towel and wooden trivet.
                    Herbed Quinoa Shrimp Bowls
                    Print Recipe
                      Servings Prep Time
                      2 people 15 minutes
                      Cook Time Passive Time
                      25 minutes 5 minutes
                      Servings Prep Time
                      2 people 15 minutes
                      Cook Time Passive Time
                      25 minutes 5 minutes
                      Ingredients
                      Shrimp Bowls
                      Dressing
                      Servings: people
                      Instructions
                      1. Combine vegetable broth and quinoa in a medium pot. Bring to a simmer, cover and cook according to package directions until tender. Allow quinoa to rest for 5 minutes and fluff with a fork.
                      2. While quinoa is cooking make dressing by whisking all ingredients together in a small bowl.
                      3. Pat shrimp dry and season with salt and pepper.
                      4. Heat 1 tbsp of olive in a medium skillet over medium heat. Add shallot and garlic and sauté for 2 minutes until softened. Stir in shrimp and cook for 2 minutes per side.
                      5. Add warm quinoa, arugula and 1/2 of the dressing and toss to combine over low heat until arugula is slightly wilted, about 1 minute.
                      6. Scoop into serving dishes and drizzle each with remaining dressing and sprinkle with parmesan cheese if desired. Serve immediately.