Home  Spring  Summer  Fall  Winter  Tips  Blog  Contact Me 

 Starters  Beef  Chicken, etc  Fish  Pork, Lamb  Barbecue  One Dish  Salads  Sides  Misc. 

Menu Plan for Fall II: Week 9, Day 3

Chili
Irish Soda Bread

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.   Freeze the rest and/or have it for lunches.  Refrigerate or freeze the rest of the soda bread for another meal as well. 

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.

 Ingredients:

• 16oz ground beef (480gr mince)  coarsely ground for chili is nice if you can get it
• 2 medium onions
• 6 cloves garlic
• 2 medium green bell peppers or 1 large
• 30oz (900gr)whole tomatoes plus the rest left from Saturday
• 30oz (900gr) red kidney beans, drained and rinsed
• 15oz (450gr) pinto or navy beans in tomato sauce (pork & beans, pork removed)
• 3/4 cup chickpeas, leftover from Saturday
• 4oz (120gr) green chiles
• 1 tbs oregano
• 1 tbs basil
• 4 bay leaves
• 2 tbs chili powder, more or less to taste
• 1/2 tsp cumin
• 1 tbs Worcestershire sauce
• 2 tsp beef base, paste or 1 stock cube or 1/2 cup beef stock
• 1 tbs olive oil
• 1 - 4 cups tomato juice, depending on your preference
• jalapeños, hot peppers, hot sauce, Tabasco, to taste

 Instructions:

• Chop onion and pepper. 
• Mince garlic.
• Drain green chilies and chop if whole.  
• Heat olive oil in 5qt (4 litre) Dutch oven or stock pot .
• Add 1 tbs chili powder and sauté for 1 minute.
• Add onion and pepper, sauté for 5 minutes.
• Add garlic and sauté 5 minutes longer.
• Add beef and brown, breaking it up as it cooks.  
• Drain tomatoes, reserving juices. Roughly chop tomatoes.  
• Drain and rinse kidney beans.  
• Open pinto beans and remove pork if any. 
• When beef is brown add tomatoes, juices, and beans.  Stir well. 
• Add green chiles, herbs, beef paste, 1 tbs chili powder and Worcestershire.  
• Heat to boiling.  Add 1 or more cups of tomato juice. 
• Cover, reduce heat and let simmer at least 20 minutes. 
• Taste.  Add more chili powder, jalapeños, hot sauce, if you choose. 
• Simmer 10 minutes more - or longer. 
• Taste again... Adjust again if you like.
• Remove bay leaves and serve.  You can garnish with shredded cheese, crème fraiche, or both, on top...

Irish Brown Bread (Soda Bread)

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.

 Ingredients:

• 1 1/2 cups (6.4oz, 190gr) whole wheat flour
• 1/2 cup (2.25oz, 70gr) white flour
• 2 heaping tbs oatmeal
• 2 heaping tbs bran flakes   substitute more oatmeal
• 2 tbs butter
• 1 tsp sugar
• 1 heaping tsp baking soda
• 1/2 tsp salt
• 3/4 cup (6oz, 180ml) plain or Greek yogurt
• 1 1/4 cup (10oz, 300ml) milk   measurements aren't precise, just equal 2 cups

 Instructions:

• Preheat the oven to 400F (200C).  I use an 8.5"  (22cm) round baking pan with 2" (5cm) sides for this. 
• Butter the pan, then 'flour' it: put about 1 tbs flour in the pan and tilt the pan so that the flour covers all of the buttered area.  Any excess just tip into the sink. 
• Put all dry ingredients into a deep bowl. 
• Add the butter and cut in with a pastry cutter, fork or 2 knives until well blended. 
• Stir the yogurt and milk together, then stir the mixture into the flour and mix well. 
• Pour the batter into the pan and bake for 45 minutes. 
• Remove from oven and tip out of pan on to a wire rack and allow to cool for at least 5 minutes. 
• Slice and serve or allow to cool completely. 

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. 

Cooking Schedule: 60 minutes for menu Assemble all ingredients and utensils Utensils: measuring cups, spoons, knives, medium bowl, large bowl, pastry cutter or forks, baking pan for bread, stock pot or dutch oven Turn on oven 400F (200C) Chop onions, peppers, mince garlic Sauté chili powder in oil Add onions, peppers, sauté Mix yogurt, milk for bread, set aside Mix dry ingredients for bread Cut butter into dry ingredients, set aside Add garlic to onions, sauté Add beef, brown, breaking up Drain, rinse kidney beans Remove pork from pinto beans, if any

Drain, chop tomatoes, reserving juices Add remaining ingredients to chili, heat to boiling Butte, flour pan for bread Add milk/yogurt to dry ingredients for bread Stir well, pour into pan, bake Stir chili well, add tomato juice to desired consistency Cover, simmer           Go do something for 20 - 30 minutes Taste chili, adjust seasoning, cove, simmer        10 minute break Taste, adjust chili again Remove bread from oven, tip on wire rack, cool When ready, cut bread in half Serve chili, garnish if you like Slice bread, serve with butter or honey Done?  Wrap bread in foil - fridge or freezer

 

Need help planning dinner?  Do you have a garden?   A CSA for fresh veggies?

  Try our Weekly Menu Plans: Healthy Gourmet Dinners;  Quick, Easy Recipes.
Each week carefully planned to reduce waste and use a lots of fresh, seasonal veggies. 

By Katie Zeller

© All text and images are copyright © 2010 - 2019 Thyme for Cooking.  All rights reserved unless otherwise indicated