Tag Archives: onions

Randilicious Chili

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Submitted by randilicious
Serves a lot

Ingredients

1 large onion, finely chopped 4 cloves garlic, minced
1 green bell pepper, finely chopped 1 jalapeno pepper
2 tbsp tomato paste 2 tbsp butter, cut into pieces
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp ground cumin 2 tsp crushed red pepper
½ c. chili powder 14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey 15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste

Directions

  1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder.  Set aside.
  2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
  3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chili powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
  5. Simmer covered at low heat until serving time.

Butternut Squash Soup

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Consider this as a new tradition starter for your Thanksgiving this year!

Submitted by Joe
Serves 6-8

Ingredients

1 butternut squash, peeled 2 tbsp unsalted butter
1 onion, chopped 6 c. chicken stock
salt & pepper

Directions

  1. butternut squash soup by mary.w.e. on FlickrCut squash into 1″ chunks.  In a large pot, melt butter.  Add onion & cook until translucent, about 8 minutes.  Add squash & stock.  Bring to a simmer & cook until squash is tender.
  2. Remove squash chunks with a slotted spoon & place in a blender & puree.  Return blended squash to the pot.  Stir & season with salt & pepper.  Serve.

Guiltless Mushroom Gravy

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Submitted by randilicious
Serves 6

Ingredients

3 tbsp canola oil 2 c. mushrooms, sliced thin
1 onion, finely diced (about 1½ c.) 4 cloves garlic, minced
1 c. red wine 4 tbsp whole wheat flour
10 oz. chicken broth (1 can) ½ c. water
salt & pepper to taste

Directions

  1. Ben Seibel Iroquois Gravy Boat by Patrick Q on FlickrCoat bottom of saucepan with canola oil.  Mix in mushrooms & saute.
  2. Add onions, garlic, & red wine.  Mix well until wine boils off.  The onions should cook off until they are tiny.  All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
  3. Mix in the flour.  Stir well & often until it becomes a paste-like mixture.
  4. Add chicken broth.  Stir often to keep mushrooms from burning onto the surface.  As the broth boils, the gravy should thicken.
  5. Add water to the desired consistency.
  6. Add salt & pepper to taste.

Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.

Pumpkin Stew

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From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10

Ingredients

2 lbs. beef stew meat, cut into 1″ cubes 3 tbsp vegetable oil, divided
1 c. water 3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced 1 large green pepper, cut into ½” pieces
4 garlic cloves, minced 1 medium onion, chopped
2 tsp salt ½ tsp pepper
2 tbsp instant beef bouillon granules 14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)

Directions

  1. In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  
  3. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Puebla Chicken and Potato Stew

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Chicken Stew Mexican Style by Lynda Giddens on FlickrAlso called Tinga Poblana de Pollo y Papas
Submitted by Americo
Serves 6-8

Ingredients

2 lbs. chicken thighs (with skin & bone) 6 c. water
1 large white onion, quartered 2 tsp salt
2 garlic cloves, unpeeled 14 oz. whole tomatoes in juice (1 can)
4 tsp Chipotle chilies in adobo (chopped, canned) 1 tsp dried oregano (preferably Mexican)
1 tbsp vegetable oil 1 ½ oz. dried Spanish chorizo, finely chopped (1 link)
1 lb. boiling potatoes 2 oz. queso fresco, crumbled (½ c.)
avocado corn tortillas

Directions

  1. Bring chicken, water, 2 onion quarters, & 1 tsp salt to a boil, covered, in a 4-5 qt. pot over moderately high heat.  Boil 10 minutes, then remove from heat & let stand, covered, until chicken is just cooked through, about 10 minutes.  Transfer chicken to a plate, reserving broth with onion.  When cool enough to handle, coarsely shred chicken, discarding skin & bones.
  2. While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic & remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes.  Peel garlic & transfer with onion to a blender.  Add tomatoes with juice, chilies, & oregano, then puree until smooth.
  3. Cook chorizo (spicy cured pork sausage) in oil in a 12″ heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes.  Carefully add puree (it will splatter & steam) & cook, stirring frequently, until thick, about 10 minutes.
  4. Peel potatoes & cut into ¾” pieces, then add to reserved broth with remaining salt.  Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.  Add potatoes & onions to chorizo mixture along with 2 cups broth.  Stir in chicken & simmer 10 minutes.  Serve sprinkled with cheese.  Garnish with avocado slices & warm corn tortillas, if desired.

Chef’s Note: Ricotta salata or farmer cheese can be substituted for queso fresco.  The remainder of the chicken broth not used can be saved for later use.