Our Family Recipes for 2005 November

Wed Nov 16 2005 06:33 PST (Susanna Chadwick) Caramel and Cream: I tried two new recipes last night and they were both yummy, so I'm going to share the yumminess with you.

Creamy Tomato Chicken Penne

2 1/2 c. uncooked pennne
1/2 c. chopped onion
2 cloves crushed garlic
1 T. olive oil
2 T. chicken broth
2 c. cooked cubed chicken
1 can diced tomatoes, not drained
1/2 c. Parmesan cheese (I didn't have any so I used Mozzerella)
1/2 c. heavy whipping cream
1 can sliced ripe olives, drained

Cook pasta. In large skillet saute onion and garlic in oil until tender. Stir in broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stire over medium heat until heated through and slightly thickened. I added a handful of chopped fresh basil at the end, and I think it made a big difference. Makes 6 servings.

Caramel Apple Cider

1/4 c. heavy cream
1/4 c. brown sugar
3 c. apple cider
1/2 c. water

Bring cream and brown sugar to a boil in a saucepan over medium heat. Stir in the cider and water and raise heat to medium high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 T. of caramel whipped cream and serve immediately.

Caramel Whipped Cream

1/2 c. heavy cream
1 T. brown sugar

In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form. (I didn't make this because I was using cream that had been in the freezer.)

Wed Nov 16 2005 06:33 PST (Susanna Chadwick) Caramel and Cream: I tried two new recipes last night and they were both yummy, so I'm going to share the yumminess with you.

Creamy Tomato Chicken Penne

2 1/2 c. uncooked pennne
1/2 c. chopped onion
2 cloves crushed garlic
1 T. olive oil
2 T. chicken broth
2 c. cooked cubed chicken
1 can diced tomatoes, not drained
1/2 c. Parmesan cheese (I didn't have any so I used Mozzerella)
1/2 c. heavy whipping cream
1 can sliced ripe olives, drained

Cook pasta. In large skillet saute onion and garlic in oil until tender. Stir in broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened. I added a handful of chopped fresh basil at the end, and I think it made a big difference. Makes 6 servings.

Caramel Apple Cider

1/4 c. heavy cream
1/4 c. brown sugar
3 c. apple cider
1/2 c. water

Bring cream and brown sugar to a boil in a saucepan over medium heat. Stir in the cider and water and raise heat to medium high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 T. of caramel whipped cream and serve immediately.

Caramel Whipped Cream

1/2 c. heavy cream
1 T. brown sugar

In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form. (I didn't make this because I was using cream that had been in the freezer.)

Wed Nov 16 2005 09:33 EST (Susanna Chadwick) Caramel and Cream: I tried two new recipes last night and they were both yummy, so I'm going to share the yumminess with you.

Creamy Tomato Chicken Penne

2 1/2 c. uncooked pennne
1/2 c. chopped onion
2 cloves crushed garlic
1 T. olive oil
2 T. chicken broth
2 c. cooked cubed chicken
1 can diced tomatoes, not drained
1/2 c. Parmesan cheese (I didn't have any so I used Mozzerella)
1/2 c. heavy whipping cream
1 can sliced ripe olives, drained

Cook pasta. In large skillet saute onion and garlic in oil until tender. Stir in broth; cook for 1 minute. Drain pasta and add to the skillet. Add the remaining ingredients. Cook and stir over medium heat until heated through and slightly thickened. I added a handful of chopped fresh basil at the end, and I think it made a big difference. Makes 6 servings.

Caramel Apple Cider

1/4 c. heavy cream
1/4 c. brown sugar
3 c. apple cider
1/2 c. water

Bring cream and brown sugar to a boil in a saucepan over medium heat. Stir in the cider and water and raise heat to medium high, heating just until the cider begins to steam, about 4 minutes. Divide among 4 mugs, top each with 2 T. of caramel whipped cream and serve immediately.

Caramel Whipped Cream

1/2 c. heavy cream
1 T. brown sugar

In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form. (I didn't make this because I was using cream that had been in the freezer.)

Sat Nov 26 2005 18:36 PST (Leonard Richardson) Fast Hot Chili: This recipe is derived from a really complicated recipe for a non-chili black bean soup from a Greens cookbook. I got rid of most of the complicated steps and now it's made almost entirely from things that come in cans. The other recipe is worth making but it's not hearty like a chili, and it's really inconvenient to make without a food mill.

Saute a diced onion and 1 t oregano in 2 T olive oil. Add 2 chipotle peppers with sauce and 2 chopped serrano peppers and 3 chopped cloves garlic and 28 ounces canned diced tomatoes with juice. Simmer this for a while.

Then prepare in a big pot: 2 cans drained kidney beans, 2 cans black beans with juice, 1 package fake ground beef, and 2 cups vegetable broth. You could substitute the kidney bean juice for the vegetable broth, but I've never trusted kidney bean juice. You could also omit the vegetable broth altogether. Heat this up a little so it'll be about the same temperature as the stuff in the skillet.

Then dump the skillet contents into the big pot and cook a little longer. Puree some of the chili and/or add crushed up tortilla chips to make it thicker. Eat with avocado/chopped tomatoes/sour cream/etc. This is pretty hot; the hotness dial is the serrano peppers if you want to change it.

Sat Nov 26 2005 21:36 EST (Leonard Richardson) Fast Hot Chili: This recipe is derived from a really complicated recipe for a non-chili black bean soup from a Greens cookbook. I got rid of most of the complicated steps and now it's made almost entirely from things that come in cans. The other recipe is worth making but it's not hearty like a chili, and it's really inconvenient to make without a food mill.

Saute a diced onion and 1 t oregano in 2 T olive oil. Add 2 chipotle peppers with sauce and 2 chopped serrano peppers and 3 chopped cloves garlic and 28 ounces canned diced tomatoes with juice. Simmer this for a while.

Then prepare in a big pot: 2 cans drained kidney beans, 2 cans black beans with juice, 1 package fake ground beef, and 2 cups vegetable broth. You could substitute the kidney bean juice for the vegetable broth, but I've never trusted kidney bean juice. You could also omit the vegetable broth altogether. Heat this up a little so it'll be about the same temperature as the stuff in the skillet.

Then dump the skillet contents into the big pot and cook a little longer. Puree some of the chili and/or add crushed up tortilla chips to make it thicker. Eat with avocado/chopped tomatoes/sour cream/etc. This is pretty hot; the hotness dial is the serrano peppers if you want to change it.