Cincinnati Chili with Spaghetti Squash

This chili recipe is all about a new cooking technique for me. Cincinnati chili has a very fine texture. The beef appears as if it has been finely ground. When it has actually been simmered from its raw state in water rather than browned first. This goes against everything I have ever been taught. Since I was very young and learning to cook, I was always told to brown the beef until almost all the liquid in the pan has evaporated. But to achieve the fine silky texture of Cincinnati chili you dissolve the raw beef in water before you subject it to heat. This is how you might make chili for hot dogs, chili fries, etc. Having this new knowledge opens up many new possibilities. What if I apply this technique to my other chili recipes or to an Italian meat sauce?

Another unique thing about Cincinnati chili is its flavor. It almost has Greek influences? Definitely not the Tex Mex chili I grew up eating. It is delicious with warm spices like allspice, cloves and cinnamon. You can adjust the seasoning to suit your taste. I researched a lot of recipes. All used different amounts of spices. I tried to use an average or the most common amount. It turned out great. I decided to break with tradition and serve it on spaghetti squash. But I went for broke on the toppings. I used all the traditional toppings. You could make a pot of this chili and satisfy any number of tastes. It would be wonderful on pasta, rice, hot dogs, potatoes as well as spaghetti squash. This one is a keeper.

Cincinnati Chili with Spaghetti Squash

Serves 8

Ingredients

2 lbs lean ground beef

3-1/2 cups water

1 medium onion

4 cloves garlic

2 Tbsp. chili powder

1 tsp. allspice

1/4 tsp. cloves

1 tsp. cinnamon

2 Tbsp. Worcestershire Sauce

2 Tbsp. unsweetened cocoa powder

2 bay leaves

1 (15 oz.) can tomato sauce

1 Tbsp. tomato paste

2 Tbsp. apple cider vinegar

1/2 tsp. cayenne pepper

1/2 tsp. black pepper

2 tsp. cumin

1 Tbsp. sugar

1 tsp. celery salt

1 tsp. kosher salt

Directions

Add beef and water to a Dutch oven, stir until the beef almost melts into the water. The beef will be in very small pieces. Place onion and garlic in a food processor and pulse until finely diced. Add onion mixture to the pot. Turn the heat to medium and stir in all remaining ingredients. Bring to a simmer and simmer uncovered for 25-30 minutes. Stir often to prevent scorching, the meat tends to sink to the bottom of the pot. Remove bay leaves and taste for seasoning, adjust if necessary. Serve over spaghetti squash and top with any additional toppings you like.

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes, season with salt and pepper; then using a fork pull squash into strands.

Toppings:

In Cincinnati, they serve the chili over spaghetti. There are additional toppings you can use to finish off your chili. If you want to know how to order in Cincinnati, this is what you need to say:

Two-way: spaghetti and chili
Three-way: spaghetti, cheese and chili
Four-way: spaghetti, cheese, onions and chili
Five-way: spaghetti, cheese, onions, beans and chili 

In my kitchen, all the toppings appeal to me. So...

My-way: spaghetti squash, cheddar cheese, onions, kidney beans, chili and pickled jalapenos

Linking to:
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: 2014 Super Bowl and Chili Party
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
It's Your Life: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Get Him Fed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Miz Helen's Country Cottage: Texas Star Chili Cook Off 2014

Jambalaya

Learning to make Jambalaya is one of my favorite family memories. It was many years ago when my Ma Ma was still living. There were three generations of cooks in the kitchen that day, myself, mom, my nannie (god-parent and mom’s sister) and their mom (Ma Ma). Ma Ma was doing the teaching, but when it came to the point to add water to the pot the 2nd generation cooks each had their own opinion. The debate was how much water to omit since we were adding a can of tomatoes. Ma Ma listened as I did to what each had to say. She rolled her eyes and shook her head from side to side, then told me what to add. I did just as she said and have ever since. In fact, I wrote down every instructions she gave me.

Last weekend I went to Mom and Dad's and showed Mom how Ma Ma had taught me. It turned out so great! You don't need a bunch of extra spices if you use a good smoke sausage. We used a smoke sausage from Bergeron's. You don't need a lot of extra salt either. The ham and sausage adds their salty flavor. This dish is full of simple ingredients that work great together. You can make it stove top or in the oven. This time we made it in the oven. I think I like this method the most. It makes a little layer of crunchy brown rice on the bottom of the pot. This was my Ma Ma's favorite part. 

I asked Mom and Dad if their Moms ever used leftover meats in Jambalaya. Dad chimed in that that was all Maw Maw (his Mom) used. He said it was how they cleaned out the refrigerator. He said sometimes she would put corn and cabbage in her Jambalaya. I don't remember ever being served a Jambalaya like that. That must have been when Maw Maw was raising her family.

My family almost always serves Jambalaya with White Beans. This night we served broccolini. It made a great side and definitely less carbs. The only thing I will keep experimenting with is when to put in the shrimp. I like shrimp just cooked through. I felt like they over cook in the oven. The family thought they were great. Next time I might cook them in a separate pan and fold them in when I fluff the rice. We will see? I will be sure to report back.

Jambalaya

Makes approx. 4 quarts; Serves 8 (2 cups)

Ingredients

2 Tbsp. olive oil

1 large onion, diced

1/2 green bell pepper, diced

3 stalks celery, sliced

2 cloves garlic, minced

3/4 lb. smoked sausage, sliced

3/4 lb. ham, diced

3/4 lb. boneless skinless chicken breast, diced

3 cups rice

1 can diced tomatoes, undrained

4 cups water

2 bay leaves

Salt, black pepper, red pepper flakes, Tony's, and hot sauce to taste

3/4 lb. shrimp, peeled and deveined

Directions

In a 4 quart or larger enameled cast iron Dutch oven, over medium heat add olive oil and sauté vegetables until they are translucent and begin to brown. Add sausage and ham; cook for a few minutes. Add chicken and cook until most of moisture is gone and meat if brown. Add rice, fry until dry or there is little to no water left in the pot. Rice should change from translucent to white. Add water, seasonings and tomatoes. Taste liquid for seasoning and adjust if necessary.

Stovetop Method: Bring to a boil. Lower heat, adding shrimp and cover. Let simmer covered for about thirty (30) minutes. Fluff rice with a fork and serve.

Oven Method: Preheat oven to 350 degrees. Take off heat and arrange shrimp on top. Cover and bake about one and a half (1-1/2) hours. Fluff rice with a fork and serve.

Nutritional Information per serving*: Calories 458, Total Fat 16 g, Total Carbohydrate 44 g, Dietary Fiber 2 g, Protein 24 g, Calcium 6 g.

WW P+ 11

*Information from the Myfitnesspal calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
My Mixing Spoon: Random Recipe Roundup
Jam Hands: Recipe Sharing Monday
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
It's Your Life: Tuesdays with a Twist
Anyonita Nibbles: Tasty Tuesdays
Dizzy Busy & Hungry: Wine'd Down Wednesday
Family Home and Life: Wow Us Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
Miz Helen's Country Cottage: Full Plate Thursday
Get Him Fed Fridays
My Turn for Us: Freedom Fridays with All My Bloggy Friends
Carole's Chatter: Food on Fridays - Slow Food

Recipe Review: Poblano Posole

Today I made Rachael Ray's Poblano Posole. This was my first experience with Posole and hominy. It was very good. I love the poblanos and tomatillos. It reminds me of Suiza Enchiladas. I added a dollop of sour cream as a extra garnish. That really supported the Suiza flavor. I may be still on the fence about hominy? I liked it? It was like a dumpling or al dente pasta in texture; but had big corn flavor. I want to try a more traditional posole recipe with pork before I decide if I am a real fan. My favorite garnish with this soup or stew was the green onion. It was so good! 

I would recommend trying this recipe. But, I think when it comes to Posole I am a cautiously optimistic fan. I loved all the components. I am just a little unsure about the texture of hominy. I can't wait to try a more traditional recipe next time. Here's to new experiences!

Cream of Vegetable Soup

Here is another veggie soup to warm you. This recipe is my low carb, low fat version of peasant soup. My favorite person in the world and his family makes a peasant soup with potatoes, leeks and other veggies including spinach. It is absolutely delicious but has a lot of butter and cream. I decided to make it using cauliflower instead of potatoes. I also added chicken broth and eliminated most of the butter and cream. Here I garnished with cream but I find it delicious without. This is a great starter soup. It makes a lot, I love having it around for a warm snack. I love the fresh vegetable flavor and the white pepper. The white pepper is another unique flavor my soup has in common with peasant soup. Delicious!

Cream of Vegetable Soup

Makes 4 quarts, Serves: 8

Ingredients

2 Leeks, cleaned and sliced

1 onion, chopped

2 medium heads of Cauliflower, chopped

1 Carrot, peeled and chopped

1 Celery rib, chopped

4 cups low sodium, fat free Chicken Broth

Water to cover

2 tsp salt, or to taste

1/2 tsp White Pepper, or to taste

3 Tbsp. of light Butter

2 cups baby spinach leaves

Directions

Cover first five ingredients with chicken broth and water. Add salt and pepper. Cover and cook until vegetables are tender. Chop spinach. Add butter and spinach to veggies. Blend with a stick blender until creamy but so that you still see bits of spinach. You can use a blender too, just blend in batches. Serve hot, but it is not bad cold.

Nutritional Information per serving*: Calories 90.4, Total Fat 2.3 g, Saturated Fat 0.8 g, Polyunsaturated Fat 0.6 g, Monounsaturated Fat 1.0 g, Cholesterol 1.9 mg, Sodium 565 mg, Potassium 569.3 mg, Total Carbohydrate 14.4 g, Dietary Fiber 5.0 g, Sugars 2.6 g, Protein 5.3 g.

WW P+ 2

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:

Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
My Plate of Crumbs: Random Recipe Roundup
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
It's Your Life: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday

Wasabi Hummus

This hummus transports you to the sushi bar. When I first read about the idea of adding wasabi to hummus I thought well that could go either way. I was sure it would be too spicy or a little odd. I never thought it would be this great. I LOVE the soy and wasabi combination. The tahini, ginger and garlic are delicious too. I should have known the sesame flavor of the tahini would be great with these flavors. I have to admit, this is the first time I wanted to add food coloring to a recipe. If it taste like wasabi, I wanted it to look green like wasabi. I fought that urge and went for a full on sushi garnish assault. I used wasabi peas so you know there is wasabi in the hummus. I also used black sesame seeds, pickled ginger and toasted nori snacks. You can garnish with one or all of the garnishes. Or play a trick on your family and friends, and just put it out as plain hummus. SURPRISE! But don't be afraid of the amount of wasabi it is not too spicy. If you love the sinus clearing heat of wasabi you may want to add even more. I served this hummus with cucumbers, carrots and sugar snap peas. I think I liked the cucumbers the most. My next experiment will be using it in a veggie wrap. I also want to bake some wonton wrappers too. But I have to go back to the store first. I think sesame wonton chips would make great dippers. I hope you will give it a try. It is really a great low cal snack.

Wasabi Hummus

Makes 2 cups, Serves 16 (2 Tbsp. serving)

Ingredients

15 oz. can garbanzo beans (drained, reserving liquid)

3 Tbsp. tahini

2 Tbsp. lemon juice

2 Tbsp. light soy sauce

3 tsp. wasabi, or to taste

1 clove garlic, minced

1 inch fresh ginger, minced

Directions

Add can of garbanzo beans, tahini, lemon juice, soy sauce, wasabi, garlic and ginger to the food processor. Blend until smooth, adding reserved liquid a tablespoon at a time until desired consistency (about 4 Tbsp.) Serve with veggies, oven baked wontons, or on sandwiches and wraps.

Garnish with wasabi peas, black sesame seeds, pickled ginger or toasted nori snacks.

Nutritional Information per serving*: Calories 54, Total Fat 2 g, Total Carbohydrate 7 g, Dietary Fiber 1 g, Protein 2 g, Calcium 1 g.

WW P+ 1

*Information from the Myfitnesspal calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
My Plate of Crumbs: Random Recipe Roundup
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Dizzy, Busy & Hungry: Wine'd Down Wednesday
Buns In My Oven: What's Cookin' Wednesday
Turnips 2 Tangerines: Four Seasons Blog Hop
It's Your Life: Tuesdays with a Twist

Miz Helen's Country Cottage: Full Plate Thursday

Cream of Tomato Soup

I have been interested in veggie soups lately. I am looking for soups for lunch, snacks and starters. This is my adaptation of someone else's adaptation of a Suzanne Somers' recipe. I have not seen the original recipe so I have no clue what we or I have changed about the recipe. I can tell you it is delicious. I actually like it even more the next day. It is warm and sweet from the sauteed shallots. I love how fast it comes together. It takes no time to prepare. I can see putting this soup on the plate next to a grill cheese real soon.

Cream of Tomato Soup

Serves 8

Ingredients

2 Tbsp. olive oil

1 shallot, finely diced

2 cloves garlic, minced

1 tsp. dried basil

3/4 tsp. Kosher Salt, or to taste

1/4 tsp. fresh ground black pepper, or to taste

1/8 tsp. red pepper flakes, or to taste

1 (28 oz.) can crushed tomatoes

4 cups low sodium, fat free Chicken Broth

1 cup half and half

Directions

Heat oil in a pot over medium heat. Saute shallot and garlic until soft and translucent. Add seasonings, tomatoes and broth. Puree with stick blender or puree in blender then pour back into soup pot. Bring soup to a boil then lower heat and simmer for 8 minutes. Turn off heat and add half and half. Stir to heat through and serve.

Nutritional Information per serving*: Calories 113.0, Total Fat 7.1 g, Cholesterol 12.1 mg, Sodium 646.3 mg, Potassium 341.5 mg, Total Carbohydrate 9.4 g, Dietary Fiber 2.0 g, Sugars 1.7 g, Protein 4.0 g

WW P+ 3

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Plate of Crumbs: Random Recipe Roundup
This Gal Cooks: Marvelous Mondays
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita Nibbles: Tasty Tuesdays
Turnips 2 Tangerines: Four Seasons Blog Hop
It's Your Life: Tuesdays with a Twist

Chickpea and Pasta Soup

Okay, I find myself cooking from the pantry and frig once again. I really need to go to the store. Maybe today? This soup was not on the menu plan this week. It was the answer to, "What can I make with canned chickpeas and tomatoes?" In my search, Zuppa Pasta e Ceci kept popping up. In one recipe they describe it as the first cousin to Minestrone. They said the two soup were both thick vegetable soups with beans and pasta. One with beans and one with chickpeas. I am so glad I discovered this soup. It is a delicious, hearty vegetable soup option. Since I was cooking from pantry and frig, I picked what I had and loved about the recipes I found on-line. Some of the recipes started with Pancetta, but one or two used anchovies. I had anchovies, they really add a mysterious salty and savory note to this soup. So good! Almost all of the soups used Ditalini as the pasta of choice for this soup. I used what I had on hand. I think this soup is the perfect use for all the little leftover pasta you have in the pantry. You could even mix the shapes, it would be lovely. The majority of the recipes I found used very little in the way of veggies. I decided to use more, after all that is one of the things I love about soup. The mix of tender veggies are always the best part of the soup bowl. This is definitely a soup I look forward to making again and again.

Chickpea and Pasta Soup
Serves 6

Ingredients

2 Tbsp. olive oil (more for garnish)
1 spring of rosemary
2 cloves garlic, minced
2 anchovy fillets
1 medium onion, diced
2 medium carrots, diced
2 ribs of celery, sliced
1 bay leaf
1/2 tsp. dried thyme leaves
1 (15 oz.) can Italian diced tomatoes
2 (15 oz.) cans chickpea, drained and rinsed
6 cups water
3 tsp. chicken bouillon
1/4 tsp. black pepper, or to taste
1/8 tsp. red pepper flakes, or to taste
1/2 cup Gemelli pasta, dry (or any other small shape)
Kosher salt to taste
Parmesan for garnish

Directions

Heat oil in large soup pot or 
Dutch oven over medium heat. Add rosemary sprig, garlic, and anchovies and saute 1 minute to melt the anchovies. Add onion, carrots and celery, saute until onion has softened. Add the bay leaf and thyme, stir to combine and bloom the dried thyme.

Add tomatoes, chickpeas, water and bouillon. Season with black pepper and red pepper flakes. Bring to a boil, reduce to a simmer and simmer 20 minutes. Remove rosemary sprig and bay leaf. Carefully remove a cup of the chickpeas, vegetables and broth. Puree in a blender and return puree to the pot, stir into the soup to thicken the broth.

Add pasta, and cook 10 minutes or just until pasta is al dente. Taste for seasoning and season with salt and more pepper, if necessary. Garnish each serving with Parmesan and a drizzle of olive oil.

Variation: Garnish with hot chili oil instead of Parmesan and olive oil. It is spicy good!

Nutritional Information per serving*: Calories 306.8, Total Fat 8.0 g, Cholesterol 1.8 mg, Sodium 975.1 mg**, Potassium 361.4 mg, Total Carbohydrate 49.4 g, Dietary Fiber 7.8 g, Sugars 6.2 g, Protein 10.0 g
WW P+ 8

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

**Next time I make this recipe I will omit the water and chicken bouillon and use low sodium, fat free chicken broth. I think this will lower the sodium a bit.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
My Mixing Spoon: Random Recipe Roundup
Ms. enPlace: See Ya in the Gumbo
Jam Hands: Recipe Sharing Monday
Call Me PMc: Marvelous Mondays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
Anyonita Nibbles: Tasty Tuesdays
Turnips 2 Tangerines: Four Seasons Blog Hop
It's Your Life: Tuesdays with a Twist