The Thanksgiving weekend is finally over and we are back to normal eating and cooking.
Bob and I went to West Salem which is just east of LaCrosse, WI. to be with our daughters family. Our Thanksgiving meal was wonderful since Cheryl, her husband Thor, Brynn, our granddaughter and Issac, her significant other are all foodies. We had an African nutty sweet potato soup which was made with peanut butter. The other prepared dishes were equally wonderful. I was able to eat with caution. I kept my portions small and tasted everything. I did pass on dessert which was apple and pumpkin pie.
Back in Milwaukee on Friday, we went to my Cousin Enid’s home for Shabbat dinner. Her brother Dick and his wife were in from Tucson Arizona, so we got to see him and his family from Chicago. She had about 30 people for dinner and I brought the salad. Again I ate with caution, but the double chocolate killer cake made by my cousin Andi was my treat for a weekend of caution eating. In my own defense I will admit it was a very small piece and very satisfying to my DNA chocoholic gene.
Last night we had tickets to see “Groucho, a Life in Review” at the Next Act Theatre. Instead of going out to dinner I made coriander salmon fillets with a potato and fresh steamed veggies. That meal was definitely on program and delicious besides.
I wanted to continue to eat “normally” and decided to make a new SparkPeople recipe for tonight’s dinner it is Three Bean and Beef Chili recipe 69.
The recipe is fairly easy, lots of veggies and good spices. These are the ingredients minus the lean ground beef.
Dice the onion, pepper and carrots. The recipe calls for a red pepper, but I had an orange one I wanted to use. I also had a red onion, the recipe calls for an onion, so it’s your call.
Sauté the veggies in olive oil until soft
Add the lean ground beef, break it up and cook until brown
Add the tomatoes, cumin, chipotle pepper in adobo sauce, water and oregano and simmer for a while
Drain and rinse the three cans of beans and add to simmering mixture
Finished chili. By this time your kitchen is smelling fantastic and you are dying to eat this wonderful chili.
My hubby just finished his first bowl and is just resting before he dives into his second bowl. Nothing could get better than this comfort dish.
As always, the next time I write to you, I’ll be Donna In The Kitchen.
If you want the detailed recipe for #69, please e-mail me at firstname.lastname@example.org