Ginger Peach Sweet Potatoes

Well… Thanksgiving fast approaches!  I knew it was coming up quick, but I didn’t realize just how quick.  Do we ever?  I guess if I wait until I have photos, to share some of my favorites, it will be too late for anyone to get any use out of them this year.   So, allow me to post a few this week that I haven’t actually made yet this year.  However, they are recipes I’ve used before… numerous times.  Trust me. ;)

This recipe was given to me years ago by a good friend. Unfortunately, we’ve fallen out of touch. Still, I remember her each year when I make this. It’s become a Thanksgiving staple. Here is the recipe in its original form…

Ingredients
One 18 ounce can sweet potatoes, drained
3 tablespoons brown sugar
1 tablespoon margarine or unsalted butter
1/4-1/2 cup miniature marshmallow (not colored)
1/8 teaspoon ground ginger
One 8 3/4 ounce can peach slices

Directions

  • Preheat oven to 375 degrees.
  • In one bowl, stir ginger into brown sugar.
  • Cut the butter up into tiny little squares on a separate plate.
  • Drain and slice sweet potatoes into their own bowl.
  • Drain and place peaches into yet another bowl.
  • In a 1 quart casserole dish, layer half the potatoes, half the brown sugar mixture, and half the peaches.
  • Repeat layering to use up remaining ingredients.
  • Bake uncovered in 375 degree oven. Spoon liquid from bottom of dish over top of potatoes once or twice during cooking. Bake for 30-35 minutes or until potatoes are glazed.

To start with, I usually double this recipe into a 2 quart dish and use an equivalent amount of fresh boiled sweet potatoes cut into chunks. I also use Splenda brown in lieu of regular brown sugar. This year, I might try Whey Low Gold. Typically, I can find a can of peaches with a Splenda base instead of heavy syrup. Fresh sliced peaches also work. I never use the marshmallow option. In spite of them still being in the list of ingredients… what to do with them has disappeared from my archives. I assume you would just throw the marshmallows on top during the last 5 minutes of cooking. Honestly, though, I think marshmallows would just wreck the unique and subtle peachy ginger taste.   This year, I also may try an earlier suggestion from NanaLinda to swap out a portion of sweet potatoes with butternut squash.

This recipe is not in my SparkRecipes database yet. It is in my RecipeZaar repertoire though. I just put in a request to have it made public. Check back later for the URL! I will also be creating my own Thanksgiving menu on there and will make that URL public. In the meantime, here are 220 other public Thanksgiving menus on RecipeZaar. Remember to sort by rating. THESE ARE FULL THANKSGIVING MENUS… not individual recipes. If you don’t already have a set of favorites, have a look through these. It may save you immeasurable amounts of time.

Protein Mocha – A Warm Breakfast for Crisp Mornings!

Did you skip breakfast this morning?  You know better than that!  Skipping breakfast is the worst worst worst thing you can do.  While you may think it’s wise just to not consume calories, since you’re not hungry anyway, skipping breakfast monkeys with your blood sugar for the rest of the day.  It plummets… it peaks… it causes you to binge and crash.  It brings about everything but the desired results.  Eventually, it can bring about Type 2 diabetes.  The body needs to refuel in the morning, whether you’re hungry or not.  Trust me.  I learned the hard way.

I still don’t have much of an appetite in the morning.  So, these days I have a protein drink.  In the summer, I usually have some sort of coffee based ready-to-drink (RTD) protein.  I either have something like Atkins Cafe, or I make my own with Lean Body chocolate RTD, chocolate unsweetened Almond Breeze, and some instant coffee crystals.  In the winter, I want something warm.  So, I make myself a protein mocha.

Ingredients
1 scoop of chocolate protein powder
1 shot of your favorite sugar free syrup
fresh brewed coffee

Directions

  • Place the scoop of protein powder into a travel mug. My favorite is Nectar Chocolate Truffle, though I have done this successfully with Jay Robb chocolate whey protein, Lean Dessert Chocolate Fudge Pudding, and many others. Just about any brand will work.
  • Add a shot of your favorite sugar free syrup to the mug. My two favorites are Da Vinci Dulce de Leche and Monin O’Free Caramel. (The Monin syrups are typically thicker. I like my phony caramel thick.) Just about any sweet flavor will work. You can even get crazy with some orange or almond flavored syrups. Get a spoon and stir… stir… stir. Stir until the protein is completely smooth. This is important. You want to smooth it out with that little bit of liquid before you fill the cup.
  • Now, grab your fresh brewed coffee… which has either been sitting with the warmer off for at least 20 – 30 minutes… or, you’ve removed the lid from the pot, letting the steam escape while the coffee cools a bit. You DO NOT ever want to mix protein powder with liquid that is too hot. Doing so is what causes those nasty clumps. Fill your mug the rest of the way up with the coffee. I like to pour with one hand whilst stirring with the other. Be careful if you do this. Don’t burn yourself then blame me for it. You’ve been warned!
  • Put the lid on your travel mug and sip away. Your Protein Mocha will make you nice and warm on a cold morning, and it will provide you with a decent amount of nutrients. I love these things. I drink them all throughout the year, but nothing hits the spot better on a cold winter morn. Sometimes I add a squirt of Hershey’s sugar free syrup to the protein powder / syrup mixture. If I want to treat myself, I will add a small spoon of Smucker’s sugar free caramel topping and / or a dollop of Cool Whip Free or fat free Reddi Whip.

The body best absorbs protein in the morning and just after workouts. Protein is also filling and will help keep you satisfied. And really, just about any flavor of protein will work… and any flavor of syrup will work. Go nuts with experimentation. Just stick to a protein powder that is lower in calories and carbs, and make sure you use sugar free syrups. There is no shortage of either out there. You can also do this with plain water, if you are not a coffee lover. I love coffee, and I love mochas, and I think the coffee covers up anything unpleasant about protein powder. In any case, the taste and quality of protein powder has come a long way. Even if you think you hate them, try one of the newer brands. You might be surprised.

These also make excellent snacks for chilly Autumn or Winter evenings.

Find this recipe in my SparkRecipes recipe box!

Attention Marylanders! Cook-Off!

I do not know yet if I will be in attendance, but I am pleased to help promote…

SO YOU THINK YOU CAN COOK?!

The contest will be hosted by the Arundel Middle School PTA on Sunday, November 15 @ 12pm.

Click the pic for more info!

Click the pic for more info!

What will YOU be bringing?? :)

Sweet Potato Souffle Saga, Part II

Alrighty!  We started this journey with some homemade sweet potato puree.   Then we ventured onward to make this sweet potato souffle recipe.  Here are the photos of the first recipe…

Souffle #1 Before

Souffle #1 Before

Souffle #2 After

Souffle #2 After

Yes, that topping tastes as decadent as it looks.  Recall that I swapped out the Splenda brown for some Joseph’s maple flavored maltitol syrup.  This wound up tasting just as good as the Splenda brown, but it didn’t make for a nice presentation.  I could have probably halved the amount of syrup.  I don’t know if that would have improved the presentation, but it surely would improve the stats (and the tummy discomfort some experience from consuming maltitol.)   If you should decide to make this recipe, even though I’ve concluded that sweet potatoes aren’t worth these kinds of stats, go with the Splenda brown.  It’s a more traditionally “crumbly” topping.  You’ll still need to “drop it’ across the top, but it will be much easier to deal with than this and prettier to look at.

This is a tasty recipe in its original form.  I just don’t think I can eat it in good conscience… not even on a holiday.  I would rather splurge my calories on a couple cookies.  But, that’s my overall opinion on any sweet potato casserole at this point.  After attempting sweet potato souffle #2, I’ve concluded that sweet potatoes are by far their best when tossed in a little olive oil and roasted alongside some butternut squash.  So, make of that what you will.

Ingredients
1 cup sweet potato puree
8 oz heavy whipping cream
1/2 cup Whey Low Gold
2 tbsp margarine
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tbsp ground flax
1.5 tbsp warm water
2 tbsp margarine
1 tsp vanilla extract
1/4 c Whey Low Gold
1/2 cup old fashioned oats
1/4 c chopped pecans

Directions

  • Blend sweet potatoes, whipping cream, 1/2 c whey low gold, 2 tbsp margarine, cinnamon and ginger until smooth and whipping cream has somewhat thickened.
  • Pour souffle mixture into an 8 x 8 baking dish sprayed with a little butter flavored non-stick spray.
  • In a separate bowl, stir together flax and warm water. Add 2 tbsp melted margarine and the vanilla. Stir until blended. Add 1/4 whey low gold, oats, and pecans.
  • Evenly top souffle mixture with the oat mixture. Bake at 350 for 45 – 50 minutes
Action shot!

Action shot!

Sweet Potato Souffle #2 Before

Souffle #2 Before

Souffle #2 After

Souffle #2 After

This recipe also had its presentation issues.  As you can see, the evenly distributed topping wound up sinking into the middle.  I believe this had to do with the souffle itself, and I will probably try a similar topping on something else one day.  It was good… kind of like granola.

I was not pleased with the outcome of this recipe.  It seemed pretty thin compared to what I was expecting.  I don’t think I could serve it right from the oven to the table.  However, something good came out of this.  I scooped it into a small round tupper and threw it into the fridge, deciding that it was a pretty decent mashed sweet potato recipe – though still higher in stats than a mashed recipe needs to be.  Overnight, it thickened and turned into a wonderfully decadent sweet concoction that I will very purposely use as a sweet potato pie filling one day.  I imagine a low carb nut meal crust, but it really doesn’t even need that.  If this were sitting beside a pumpkin pie on the dessert table, I would go for it.   Give me 1/4 cup and a spoon, and I’ll be off to the races.   And the stats probably are not so bad when considered as a dessert.

You can, of course, find this recipe in my SparkRecipes recipe box.

I have to run for now, but I do have a go-to sweet potato casserole recipe that I’ve been making for the masses for several years now.  I will make it again this year.  It is more like a traditional casserole… not a souffle.  Not that the souffle was much like a traditional souffle.  (Confused yet?)  It involves ginger and peaches, and I will post it very soon to conclude our little Sweet Potato Souffle Saga.

AH… one last note.  NanaLinda left me a comment suggesting I swap out a portion of the sweet potatoes with some butternut squash.  What a terrific idea.  I’ve had butternut in sweet potato’s stead, but it never would have dawned on me to sub some out here.  I may still try that with the ginger peach casserole.

Sweet Kitty > Sweet Potatoes (For cuddling, silly!)

I prefer sweet kittens over sweet potatoes. (For cuddling, silly!)

I'm Chef of the Day!

I just got an email from someone congratulating me on being Chef of the Day over on RecipeZaar.  I am inspired by this.  While I am pretty sure their Chef of the Day feature is random, I think they really would have chosen me if it were based on singing the praises of that website.

Correction: Some research revealed that I was actually nominated into the queue by a nice person named Parsley (who has entered 764 recipes into that thing!  If I don’t return soon, send in a search party!)  And it looks like it was Liza who ultimately put me there.  Liza has been a dedicated RZ staff member for several years, and she has proven more than once that she can remain a class act when a customer is yammering at her.  (Of course, I’m not the customer in question here.  Why on Earth would you think that?? lol)

That's me!

That's me!

I found RecipeZaar a few years ago when I absolutely had to start taking responsibility for what I was putting into my body.  I commuted pretty far from home and had little time and energy for cooking.  Enter RecipeZaar.  Not only did I find time, but it helped me make MORE time for myself.  It also helped me save money, and it made me realize that I adore cooking when I have the time.  In fact, I was just telling this to someone not 30 minutes ago.  How appropriate that the congratulatory email came when it did.  (I had already been to RZ once today, but I generally come in through the side door… I have my own page bookmarked.)

Basically, it got me organized.  First of all, the recipe search feature is great.  It is not flawless, but it lets me sift recipe searches down to the nitty gritty in ways I had not seen before.  Other sites have picked up on this and ran, since then, but I believe RZ set the standard that now brings us even better sites like SparkRecipes.  They remain bar-none for the shopping list and my cookbook collection.

The shopping list is wonderful.  As I add recipes to my shopping cart, RZ does a pretty good job with adding up all the ingredients I need and organizing them by store department.  This has saved me untold amounts of time and money.  I no longer roam the store aimlessly wasting time trying to make decisions.  I take my shopping list to the kitchen, mark off what I have, then take it to the store.  I know right where I’m going.  I get in and get out.   No more wasted food in the fridge.  I was notorious for buying something that looked interesting and letting it go to waste because I had no plan for what to do with it.  Also, the recipes titles are on the shopping list tagged with letters that correspond to ingredients.  If you can’t find what you need when you’re in the store, you are well equipped for substituting on the spot.

It also has a menu planner I use for big meals like Thanksgiving.  I can slide things around into courses and change the number of attendees… then RZ will print out the ingredients I need according to the recipes I’ve chosen and the number of people.  It makes the adjustments for me.

I could go on for ages about it, but you should really wander over to RecipeZaar and check it out if you don’t already use an online technology for your meal planning.   Also check SparkRecipes, as they are probably the best of all possible worlds when it comes to recipes and nutrition tracking. RecipeZaar does its best to calculate nutritional info, but to date there is no way to track your personal intake.  It is worth it, to me, to enter some of my own recipes into both places.

Anyhow, I just wanted to post a quick thank you to RecipeZaar… especially now that I know I wasn’t chosen by some programming algorithm.  ;)

RecipeZaar's Thanksgiving stuff is up!

RecipeZaar's Thanksgiving stuff is up!

Sweet Potato Souffle Saga, Part I

For both Thanksgiving 2007 and Thanksgiving 2008, I made the following sweet potato recipe without too much thought.

Ingredients
3 cups sweet potatoes (fresh or canned)
4 eggs
1 cup Splenda granular
1 cup (2 sticks) margarine or butter, softened
1 tablespoon vanilla
1 cup walnuts, chopped
1/2 cup Splenda brown sugar blend
1/2 cup flour

Directions

  • Preheat oven to 350 degrees.
  • Blend first 3 ingredients, 1 stick of margerine, and vanilla until smooth. Place in casserole dish.
  • Blend last 3 ingredients and 1 stick of butter. Crumble evenly on top of sweet potato mixture. It may sink in a bit. That’s perfectly ok.
  • Bake at 350 for 30 minutes.
  • Have a serving and be done. Try not to pick at the top all week!

I finally did up the nutritionals for it on SparkRecipes and was not very pleased.  They’re off the charts, and I can think of many things I’d rather have for the cost.  Having said that, this is a pretty tasty recipe.  If you make it as stated, it’s suitable Thanksgiving fare.

I tried to give this recipe a makeover by swapping out the Splenda brown in the topping with Josephs sugar free maple syrup, among other things, but I think I wound up with something too sweet for normal human consumption.  So much so, that I apparently pitched my notes in disgust.  Disgust that I didn’t come up with a makeover worth blogging about.  I was not too disgusted to eat some of it.  ;)   Unfortunately, for me, I think this recipe is just an excuse to eat the topping.  I’d probably be better off just making some cookies.

I endeavored to fashion a much healthier sweet potato souffle recipe with which I could try again using my leftover sweet potato puree.  I will reveal the recipe tomorrow.  Suffice it to say, I came up with a nice alternative to mashed potatoes… perhaps even a festive one.  Ultimately, though, I think I’ve decided that I will stick with a more typical sweet potato casserole when it comes to Thanksgiving.  I have one I like that involves ginger and sliced peaches.  You may well see that one next week.   Overall, I think I like simple roasted chunks of sweet potato w/ olive oil… or a baked potato with some Splenda and cinnamon.  I’m just not a big enough fan of the sweet potato casserole to warrant the less than stellar nutritional stats that seem to come with it.

Photos and notes for both recipes to follow tomorrow.  Always leave them wanting more… isn’t that what they say?

Sweet Potatoes – Forget the cans!

Oh, I’m no stranger to canned sweet potatoes when it comes to Thanksgiving fare.  Works just fine!  A couple years ago, though, I decided to start using fresh ones… especially when I realized how easy it was to do.  Tomorrow, I will be making a reduced sugar sweet potato souffle.  With that in mind, I prepped my sweet potatoes today.

Sweet Potatoe Puree.  More orange stuff !

Sweet Potato Puree. More orange stuff!

I purchased 5 medium to large sweet potatoes.  I scrubbed them clean under running water with a vegetable scrubber then dried them off with a paper towel and tossed them on a foil lined cookie sheet.  I did pull off some obvious strands, but I didn’t fool with cutting off the “woody” bits and all this.  I take care of that later.  Meanwhile, the oven was preheating to 350 degrees.  Once I had them all clean, into the oven they went.

Ready to be baked!

Ready to be baked!

I let them bake for about 1 hour and 15 minutes until I could slide a knife easily into the center.  While this was sufficient, I think next time I will bake them to that point + 15 more minutes.

Next, I took them out of the oven and moved them to a plate where they cooled down until I could comfortably maneuver them in my bare hands.  Then, one at a time, I cut a little bit off each end and sliced them in half vertically (the long way).

Isn't that just lovely?

Isn't that just lovely?

What you do from here depends on the recipe in which you intend to use them. At this point, if you so desire, you could simply serve up a half to each guest for a perfectly sufficient side dish.  Cut a shallow criss-cross into each half, then pinch them up a bit like you would with a regular potato… or mash slightly in the jacket with a fork… and top with a little butter or margarine and some cinnamon & Splenda / Truvia / sweetener of your choice.

If you wish to use them in a casserole or souffle, go ahead and slide them out of their jackets.  When cooked sufficiently, the flesh should basically slide right out when you gently squeeze the skin.  From there, cut each half into 6 or so cubes and place into a medium to large bowl.  If you plan to use these in a basic casserole, just trim off any bits that look inedible as you’re cutting the cubes and you’re now good to go.

If you have a souffle in mind, or any recipe calling for mashed or pureed sweet potatoes, start mashing a bit with a big fork.  As you mash, inedible pieces will become apparent and can be picked out.  At this point you could add a little milk or butter, beat them with a hand mixer, and serve mashed sweet potatoes.  Nothing like a good slab of nut meal or panko crusted chicken served atop mashed & peppered sweet potatoes.   I plan to use these in a souffle, so I pressed on…

I started to process them a little at a time in a small food processor which didn’t work too well.  I don’t have a full size food processor which would probably work very well.  I put all my cubes in a regular blender, added just a couple tablespoons of water, and began to pulse and scrape.  This didn’t work too well, either.  In fact, I tried several settings to no avail.  I should have had faith, you see, for I finally said !%#$ it… set my crappy cheap blender to the timed “ice crush” setting… and went to check my email.  When I came back, I had near perfect puree.  I had been trying too hard!  I think it would have been perfect had I left them in the oven for that extra 15 minutes.  In any case, here is what I wound up with…

Just over 5.7 cups.

Just over 5.7 cups.

My souffle recipe only calls for 3 cups of sweet potato, so I will have about 2.7 cups to play with in something else.  Anyone got ideas??  The average sweet potato pie calls for about 2 cups, so I am thinking about toying with a reduced sugar pie recipe that would use a nut meal based crust.  I have hazelnut meal in the cabinet I think I could mash nicely into a crust with some butter and Splenda.  Another option might be sweet potato custard, but I think that might be pretty similar to the souffle.  The souffle recipe is probably more like custard than real souffle anyway.

I think I would estimate about 1 cup puree per average sized potato when buying them at the store.  I overestimated, though I have learned over time that this is much better than underestimating.  Duh.

So, you can prepare your own sweet potatoes in a number of ways.  One year I boiled them.  Just make sure you get them really tender before you slip the skin out of the jacket, and you’ll be ok.  It really is easy.  And now you will know what you are working with…  some fresh, clean sweet potatoes with no added sugar nor unfamiliar preservatives.  Splendid!

Stay tuned for the reduced sugar Sweet Potato Souffle!

Slow Cooked Curry Chicken

Just a quick drive-by to share one of the easiest recipes I have in my recipe cache.  This is truly one of my “go to” recipes, and it is very tasty for being so simple.

My husband's dinner is smiling at you.

My husband's dinner is smiling at you.

Ingredients
6 boneless skinless chicken thighs
2/3 c Miracle Whip Light
1 (10 3/4 oz) can Healthy Request Cream of Chicken Soup or store brand equivalent
1 tsp – 1 tbsp curry powder

  • Rinse chicken, pat it dry, and place in slow cooker. Keep it in a single layer as best you can.
  • Mix the remaining ingredients in a medium bowl then pour evenly over the chicken.
  • Cook on high for about 4 hours. Stir gently before serving.

THAT
IS
IT !!!

Obviously, this is not a true curry dish like you might find in an Indian restaurant.  But, if you like the taste of curry, do not deny yourself this so-easy-it’s-silly recipe.  Many would be happy with just a teaspoon of curry powder.  I go for 1.5 to 2 tablespoons, myself.

Any mayo will work, but I truly think Miracle Whip Light gives it a certain tang that I enjoy.  I’m otherwise not a big Miracle Whip fan, so that says something here.  Other cream soups will work, such as cream of mushroom.  Today, I actually used Safeway’s equivalent to Campbell’s Healthy Request Cream of Chicken.

In the past, I’ve added things like fresh sliced mushrooms or chopped onions.  Occasionally, I add other spices to complement the curry.  You can use chicken breasts if you want a bit less fat.  I prefer thighs, as they’re nice and moist and used most often in my favorite real curry dishes.

My small thigh and a couple slices of diced and peppered tomato.  On a side dish, as always.

My small thigh and a couple slices of diced and peppered tomato. On a side dish, as always.

I served this to my husband with some Yoplait Light Thick and Creamy Key Lime yogurt.  Later, we may split a mango for dessert.

The best part, of course, is that you spend 5 minutes whipping this into your slow cooker and four hours later, you’ve got dinner.  It can go eight hours on low, but I think the sauce comes out better when cooked on high.  Either way… the house smells great, and it’s almost like someone else did the cooking for you.  Almost!

Find this recipe in my SparkRecipes recipe box.

Food for Thought – Festive isn't always about food.

Believe me, I love to cook in Autumn and Winter.  I adore the tastes, the smells, and the warmth of holiday cooking.  I love to gather friends and family around a festive table in celebration.  I especially enjoyed planning and cooking Thanksgiving dinner with my mother.  I could easily stretch the holidays into an excuse to cook and eat from October 1 to January 2, and then grab at New Year’s resolutions with desperation.  What can a creature of tradition like me do to obtain these cozy feelings without obtaining an ass 10x the size I’d like?

PLENTY ! And in the Food for Thought series this week, I shall elaborate.  For today, the subject will be aromas.  We already know that aromas can influence our moods.  For instance, the smell of Lavender is known for having a calming effect.  In day spas and hotels, where relaxation is the order of the day, you will often find lavender candles and lavender scented products.

So, the other day I gathered up my coupons and went on a minor holiday preparation spree.  My first stop was The Yankee Candle Company.  I am a Yankee Candle snob.  I’m hard pressed to find candles that smell as good as a Yankee Candle.  (When determining whether a candle company  merits my hard earned dollars, I follow my mother’s rule… smell the vanilla candle first.)  Last year, I burned a lot of Autumn Wreath scented candles.  This year I stocked up on…

  • Vanilla Pumpkin… burning right now and smells divine.
  • Be Thankful… has all the fine scents of a productive holiday kitchen and is next to be sacrificed at the altar.
  • Holiday Wreath… stashed for December and reminds me of a blue fir tree.
  • Jack Frost… also stashed for December / January and smells like a candy cane.
Food for thought.... or not!

Food for thought.... or not!

I have learned to appreciate the smell of food as much as the taste, as that was the only way to defeat Aunt Annie’s Pretzels on my way home from work every day.  (Dammit if those pretzel franchises don’t come equipped by default with a giant fan to waft the pretzel aroma the entire length of the train station.)  If you are easily tempted to eat by the smell of food, there are plenty of non-food scented candles to be had that smell equally as wonderful.  Being a member of their mailing list, I had a coupon which knocked down the cost substantially.  I also had the opportunity to purchase an additional large Macintosh Apple scented candle for just $5, which I gladly took them up on with the intention of giving it as a gift.  Guess I can’t really do that now, can I?  :)   Oh well.  I’m forced to burn it.  If you don’t want to sign up to the Yankee Candle mailing list, you can also buy them at Bed, Bath, and Beyond using their seemingly ever present coupons.

Now that we’ve covered candles, let’s move on to body scents.  If I had to choose, I’d give up everything to retain my scented soaps and creams when it comes to my beauty regimen (after eyeliner!)  I usually prefer Victoria’s Secret when it comes to these… Lord knows none of the clothes in there fit me right.  (I have concerns about any undergarment referred to as a “balconette” !!)  However, to slather myself with the traditional smells of the holiday season, I turn to Bath & Body Works.  Being a little short on cash, I opted to purchase disinfecting moisturizing hand soaps this time.  On sale, they didn’t cost much more than what I normally buy in Walmart…  and anyone who washes their hands in my house can now smell lovely and be moisturized & germ free.  (No, I don’t get paid to say that.  Wish I did!)   I picked Frosted Orange Spice for Autumn, and Vanilla Bean Noel and Festive Vanilla Fig for Winter.  (Are you sensing a theme here?  If only there were chocolate candles that actually smelled like chocolate..)

Finally, since money is tight these days and the holidays aren’t necessarily about spending money either, let’s talk about stuff you can do for free.  You can cut pieces from a pine tree and fashion your own homemade wreath or potpourri.  You can make a dainty little sachet with material from an old blouse, thread, cotton and the spices and oils in your cupboards.  You can make a fire in the fireplace.  You can put vanilla extract and water into a pan on the stove and let it simmer.  You can add spices to coffee or water or to just about anything you already drink every day.  Drop some cinnamon and orange rind into the coffee beans before you grind them.  (I have a whole post planned pertaining to wise warm winter beverages.  Stay tuned this week!)

In a nutshell… your home is truly your castle.  Whether you live alone or with a crew, you can go crazy and make whatever fantasy out of it that you wish… however you wish.  These things that smell so attractive also make the house look festive.   Not to mention, while you’re shopping or crafting… you’re not eating. ;)

Chunky Sweet Crock Chili

BEEF, BEER, COFFEE, and CHOCOLATE.  These are a few of my favorite things!

So… I had beef that needed to be used, a hankering for chili, and a husband who doesn’t like beans.  Slamming together a crock of chunky beef chili was the natural course of action.  It was another excellent Sunday football alternative to the typical fried fare, and one more reason to use my beloved slow cooker / crock pot.

This isn’t really like a traditional 3-alarm chili, but I think you will like it.  This recipe looks involved, but it is really quite easy.  Lots of ingredients, but you will notice it involves mostly canned goods and powdered spices.  Having said that, you can make it as fresh and gourmet as your abilities allow.  Talk about versatile!

Columbus sailed the ocean blue looking for a collection of spices like this!

Columbus sailed the ocean blue looking for a collection of spices like this!

Ingredients
1 tablespoon olive oil
2 onions, chopped
3 cloves garlic, minced – I used jarred.
2 pounds beef, cubed
1 can diced tomatoes, 14.5 oz no salt added
12 ounces stout beer – I used Sam Smith’s Oatmeal
8 ounces strong fresh brewed coffee – I used Kona
2 cans tomato paste, 6 oz each
1 can beef broth, 50% less sodium
1/4 cup Splenda Brown Sugar Blend
1 tablespoon chili powder – I used chipotle
1 tablespoon cumin
1 tablespoon cocoa – I used Hershey’s Special Dark
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon coriander
1 teaspoon morton lite salt
4 chili peppers, chopped

Directions

  • Heat oil in saute pan. Saute onions and garlic until onions are tender.
  • Add beef to pan and just lightly brown.
  • Add the rest of the ingredients to your large slow cooker and stir until combined.
  • Add contents of saute pan to slow cooker, making sure it is well incorporated.
  • Cover and simmer on low for 7 to 10 hours, depending on how you like your meat and making sure the meat is cooked through.

Let’s go through the ingredients one by one, as there are so many ways this can go.  Canola oil or olive oil are the healthiest oils in my cabinet, but any cooking oil will do.  I chopped my own onions, but if you can usually buy them already chopped for a bit more money.  I buy jars of minced garlic and measure out by the teaspoon.  Mincing your own garlic isn’t too hard with a good press, but having a jar on hand sure helps when I’m short on time.  If you don’t feel like chopping chili peppers, you can probably use a small can of drained peppers.  Just about any beef will do.  I happened to have some grass fed stew beef and a New York strip on hand.

Most of the canned goods can be found in a reduced sodium or no salt added variety.  I also always use Morton Lite Salt where regular salt is required.  Any dark beer should work, but you can leave the beer out altogether for better nutritional stats.  The beer really adds something, so if you can afford it… go for it.  I used oatmeal stout, but I think Guinness would be good.  A light beer might be a decent compromise.  (If you try it, let me know!)   Any strong coffee will do, but I had a nice Kona in the morning pot.  A cup of instant would probably suffice, if you have nothing else.

Adjust the spices to your liking.  Any chili powder will do, but I love chipotle chili powder.  A tablespoon might not seem like much, but this was pretty darn spicy.  Better to be safe than sorry, if you’re not sure.  This recipe could probably live without the Splenda Brown, but the beer / coffee / chocolate / brown sugar combo is out of this world.  Though I’ve not tried it, you could probably use less beef and add a couple cans of kidney beans.

Because the stats can so widely vary, you should calculate your own for the purposes of journaling.  I do have this one in my SparkRecipes recipe box, though the stats might not be very accurate.  Click on View Full Nutritional Breakdown to see how the ingredients I pulled from the Spark database differ from the ones I actually used.   A lot of the sugar comes from tomatoes, but some of it doesn’t.  Adjust according to what your diet allows.  I approximated the number of servings based on a 3 ounce serving of beef.  I measured out my 3 ounces into a cute little bowl for myself and my husband received about twice that in a regular bowl along with a warm dinner roll.