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Cooking time: 60 minutes for menu Cooking schedule: see below for instructions
Yes, I know it's not proper.... But I tossed in the remaining 1/2 cup of chickpeas. And all of the odd bits of tomatoes. This makes 6 - 8 servings but freezes well. Two meals are planned. Freeze the rest and/or have it for lunches. Refrigerate or freeze half of the soda bread for Tuesday - with more chili.
Total time: 70 minutes
This is my recipe. I know it is not authentic 'Texas Chili'. If any of you 'Chili' aficionados want to argue about what's wrong with it go ahead. I use tomato juice to 'thin' it. This is purely to taste. I use 1 - 2 cups; mon mari would use none, my sister would use 5 - 6. You can drink or freeze any unused juice in 1 cup portions.
Total time: 60 minutes
This is so easy, I make it often, especially in winter, to go with soup or just to have with a cup of tea on a cold wintry afternoon.
Note: I normally cut the loaf in half; we eat half and freeze half for later in the week. It keeps well for 3 days without freezing.
60 minutes for menu
Drain and chop tomatoes, reserving juices