Tuesday, October 22, 2013

Spicy Slow-Cooker Chili

Spicy Slow-Cooker Chili


2 pounds ground beef
2 medium onions, chopped
2 tablespoons minced garlic
1 cup chopped celery
2 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 (15 oz) can pinto beans
1 (15 oz) can red kidney beans
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons paprika
2 teaspoons chipotle powder

Shredded cheddar cheese
Sour cream
Chopped cilantro
Sliced green onions


In a large skillet, saute the chopped onions, minced garlic and chopped celery.  Add the ground beef and cook until no longer pink.

While the ground beef is browning, add the remaining ingredients into the slow-cooker.

Add the ground beef, sauteed onions, celery and garlic to slow-cooker and stir well.

Cook on low for 8 to 10 hours.

If needed, add additional liquid.

Serve chili with shredded cheddar cheese, a dollop of sour cream, chopped cilantro and sliced green onions.

6  to 8 servings.

Look for a dried Chile chipotle, if you have problems finding chipotle powder.  Chop the Chile.

Thursday, October 10, 2013

Lasagna Soup

Lasagna Soup
Recipe by www.CuisineAtHome.com

This soup calls for mafalda pasta, which is a mini lasagna noodle.  If you cannot find the pasta, don't worry because you can use regular lasagna noodles broken into small pieces.  The original recipe calls for diced provolone or mozzarella cheese.  If you question the diced cheese, you can buy grated mozzarella cheese because that works perfectly too.  This soup is very popular and we would love to hear how you have tweaked the recipe.  Serve this Italian meal with a green salad and bread.


1 pound ground Italian sausage
2 cups onions, chopped
1 cup carrot, diced
2 cups button mushrooms, sliced
2 tablespoons garlic, minced

4 cups chicken broth
1 can chopped Italian-style stewed tomatoes (14 1/2 oz )
1 cup mafalda pasta
2 cups fresh spinach, chopped

1 cup provolone or fresh mozzarella, diced
1/4 cup Parmesan, shredded
4 teaspoons thinly sliced fresh basil


Brown sausage in a large saucepan over medium-high heat.

Add onions and carrots; saute 3 minutes.

Stir in mushrooms and garlic, and saute another 3 minutes.

Add broth and tomatoes; bring to a boil.

Stir in the pasta and simmer until cooked, about 10 minutes (or according to package directions).

Add the spinach and cook about 1 minute, or until wilted.

Place cubed cheese in each serving bowl, then ladle soup over to melt.  Garish with Parmesan cheese and basil.

Total time: 45 minutes
Makes 8 cups

Friday, October 4, 2013

Iced Coffee

Iced Coffee

This recipe is easy, and inexpensive if you shop the discount stores.  My local discount grocery store sells a 1 pound package, ground coffee for $5.99.  So, I can make 24 servings of iced coffee for $5.99, excluding the cost of Half & Half and Stevia sweetener.

If you are afraid of calories, you can use Skim milk, 2% or whole milk.  I use Stevia sweetener, because it is a natural sweetener, and not artificial.   Zero calories.  I buy the Stevia sweetener at discount stores too.


1 pound ground coffee
8 quarts water

Half & Half
Stevia sweetener (natural zero calorie sweetener)

Directions for coffee concentrate:

Pour the ground coffee into a large (8 quart) stock pot or large clean container.

Pour in 8 quarts water.

Mix well and cover stock pot for 8 to 10 hours at room temperature.

Once the coffee has steeped for the amounted time, stir the coffee mixture one last time. The coffee grounds will sink to the bottom of the stock pot.  Use a French press and strain the steeped coffee.

Pour the pressed coffee into a air-tight container and refrigerate. The coffee concentrate will last three weeks in the refrigerator.

Directions for iced coffee:

Fill a glass half full, or a little more with coffee concentrate.

Sweeten concentrate with 1 packet of Stevia sweetener.  Stir well.

Add ice.

Last step, pour in the Half & Half.

24 servings