Saturday, November 6, 2010
1 onion chopped
3 green chili pepper's chopped (or a large can of green chili's_
couple pounds of ground beef
package of your favorite sausage (we used andoullie chicken sausage last time) with casing removed and sliced into rounds
2 12oz cans of: black beans, kidney beans
3 cups corn (frozen works great)
2 cups mushrooms sliced
2 32 oz. cans of fire roasted diced tomatoes
2 cups chicken broth
3/4 cup bourbon or to taste
1/4 cup diced jalapenos
4 cloves of garlic
1/4 cup sugar or honey
all these to taste- I don't measure
Saute onions and peppers until translucent. Add garlic, cumin, coriander, paprika, oregano, basil, chili powder and taco seasoning, cook until the fragrance of the herbs increase. Then add the ground beef. In a separate pan cook the sausages till browned. Put everything else in the pot and simmer for hours. Serve topped with cheese and cilantro. Tortilla chips are a mighty fine addition as well.
We meant to add bacon to it this last time but forgot... next time! I think it would be amazing!
1/2 cup sugar plus some for dusting
2 cups whole wheat pastry flour
1/2 cup flax meal
2 tsp baking powder
1tsp baking soda
1/2 tsp salt
1 tsp cinnamon
5 Tbsp butter divided
1/2 cup pumpkin
1/4 heavy whipping cream
1/2 cup chopped crystallized ginger
1 tsp vanilla or hazelnut or both
Preheat oven to 425 degrees.
Combine sugar, flour, flax meal, baking powder, cinnamon, baking soda and salt in large bowl. Cut in 4 tablespoons butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat egg in small bowl, add pumpkin, heavy whipping cream, vanilla and ginger. Beat until well blended. Add pumpkin mixture to flour mixture, stir until soft dough forms.
Turn out dough onto well floured surface, knead 10 times. Roll out dough into with a lightly floured rolling pin. I rolled mine out to be about 1/4 to 1/2 inch thick and then I used a pizza cutter to make triangles the size I wanted. Place triangles 2 inches apart on ungreased baking sheet. Melt remaining 1 tablespoon butter. Brush triangles with butter, sprinkle with sugar. Bake 10-12 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Serve warm with butter. Makes 15-20 small scones.