Easy Chili

Easy Chili

Are you having to make a quick meal. If you have the ingredients on hand chili is a good option. With or with out meat it is a quick and easy recipe. The best part is that you can fancy it up with some great toppings.

Servings: 2  double  or triple for a crowd

Time: 30 min

Ingredients:

1/2 lb ground beef (use turkey, beef, or no meat at all)

1/2 diced onion

1 glove garlic minced

1 16 oz can of beans (kidney or black)

1 16 oz can of crushed tomatoes

1 tsp cumin

1 tsp thyme

1 tbls chili powder. NOT cayenne

salt and pepper to taste.

you may have to add more chile powder to taste after it simmers for 15 minutes

In a pot brown meat, onions, and garlic. When brown and most of the grease has burned away add the rest of the ingredients. Bring to a simmer and then let simmer for 30 minutes. Letting it simmer blends the flavors an sets the chili right. 

Extra add ins. Canned corn, jalapeno peppers, grated carrots.

Toppings: Fresh cilantro, sour cream, cheese, crackers.

enjoy

Lisa's Lemon Meringue Pie

Lisa's Lemon Meringue Pie

Lisa made this all by herself and Dad said it was the best he has ever tasted.

Grandma's Lemon Meringue Pie

Rated: Submitted By: Emilie S. Photo By: Rachel Prep Time: 30 Minutes Cook Time: 10 Minutes Ready In: 40 Minutes Servings: 8

"Fresh lemon juice and lemon zest make this lemon meringue pie filling tart and lovely. And when it's poured into a waiting crust, topped with billows of meringue, and baked, it's downright dreamy."

INGREDIENTS:

1 cup white sugar 2 tablespoons all-purpose flour 3 tablespoons cornstarch 1/4 teaspoon salt 1 1/2 cups water 2 lemons, juiced and zested

2 tablespoons butter 4 egg yolks, beaten 1 (9 inch) pie crust, baked 4 egg whites 6 tablespoons white sugar

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
3.	To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
4.	Bake in preheated oven for 10 minutes, or until meringue is golden brown.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 3/13/2013

 Pie Crust

"Cut shortening into flour, stir in egg, water, and vinegar, and form into a ball. Wrap, chill -and when you 're ready -roll out into three perfect pie crusts."

INGREDIENTS:

2 1/2 cups all-purpose flour 1 cup shortening 1/4 teaspoon salt

1 egg 1/4 cup cold water 1 tablespoon distilled white vinegar

DIRECTIONS:

1.	In a large bowl, combine flour and salt. Cut in shortening until it resembles coarse crumbs.
2.	Mix egg, water and vinegar together. Pour into flour all at once and blend with a fork until dough forms a ball.
3.	Wrap with plastic and chill in refrigerator.

Pasta with Snap Peas, Basil and Spinach

Pasta with Snap Peas, Basil and Spinach

• Prep Time15 minutes
• Total Time25 minutes
• YieldServes 4

Ingredients

• Coarse salt and ground pepper
• 3/4 pound short pasta, such as gemelli
• 3 garlic cloves, halved
• 8 ounces snap peas, halved
• 10 ounces baby spinach
• 1/2 cup fresh basil leaves
• 1/3 cup heavy cream or use sour cream instead or just plain milk w/ 1 tsp flour
• 3 ounces Parmesan, grated (3/4 cup)

Directions

1. In a large pot of boiling salted water, cook pasta and garlic 1 minute less than package instructions. Add snap peas and cook 30 seconds. Add spinach and basil and stir once to wilt. Reserve 1/2 cup pasta water, then drain.
2. Add cream to pot and heat over medium-high until bubbling. Return pasta mixture and 1/4 cup pasta water to pot and cook, stirring, 2 minutes. Stir in Parmesan. If necessary, add remaining pasta water to create a light sauce that coats pasta. Season with salt and pepper.
   
   

Spiced-Rubbed Fish with Lemony Rice

Spiced-Rubbed Fish with Lemony Rice

• Prep Time10 minutes
• Total Time30 minutes
• YieldServes 4

Ingredients

• 4 teaspoons unsalted butter
• 1 small yellow onion, diced small
• 1 garlic clove, roughly chopped
• 1 cup white rice
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
• 2 cups low-sodium chicken broth
• 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 teaspoons  spice rub
• 1 pound cod or other firm white-fleshed fish, cut into 4 fillets

Directions

1. In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

• YieldMakes about 1/2 cup

Coriander spice rub

• 
  
• 
  
• 1/4 cup ground coriander
• 1 tablespoon ground ginger
• 1 tablespoon paprika
• 1 tablespoon coarse salt
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground pepper

Directions

1. In a small bowl, stir together all spices.

Cook's Note

Store in an airtight container, up to 3 months.