Crazy Cantina Chili

So today is:

As I am part Mexican, this is a holiday I celebrate every year. I haven’t posted anything for this day yet as haven’t made anything that would be perfect for any Cinco de Mayo celebration. But today I have something:

Chili

Thoughts Before Cooking:

So a friend of mine entered me in a chili competition and I was at a loss of what to do. I’ve never really cooked chili, but then I decided to do a recipe from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

Ingredients:

  • 1 16-0z Can of Kidney Beans
  • 1 16-oz Can of Black Beans
  • 1 16-oz Can of Garbanzo Beans
  • 1/2  a Large Onion
  • 2 Tablespoons of Vegetable Oil
  • 2 Tablespoons of Chili Powder
  • 1/8 Teaspoon of Cayenne Pepper
  • 1 28-oz Can of Crushed Tomatoes with Juice (I used the Diced Tomatoes with Chiles as I like my food HOT!)
  • 1 Cup of Tomato Juice
  • 1 lb of Ground Beef or Turkey (Optional)
  • Salt and Pepper to Taste
  • Shredded Cheddar Cheese
  • Sour Cream or Plain Yogurt

Directions for Vegetarian Chili:

  1. Open the cans of beans. Drain off the liquid from the cans in the sink. Rinse and set aside.
  2. Chop the onion and set aside.
  3. Put the oil in a large saucepan and set the pan on medium heat.
  4. When the oil is hot, add the chopped onions and stir with a wooden spoon until tender, about 5 minutes.
  5. Add the chili powder and cayenne pepper and stir for 30 seconds.
  6. Add the beans, tomatoes, tomato juice; and stir well.
  7. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally.
  8. Season to taste with salt and pepper.
  9. Serve Chili with cheese and/or sour cream

Directions for Meat Chili:

  1. Cook meat in a pan on the stove.
  2. Follow the directions above, adding the meat during step 7.

Thoughts After Cooking:

I thought the original recipe was good, but wasn’t as hot as I liked it so I added the chiles. I also included meat as I thought it would be more appealing.

I didn’t win the contest, but I had fun trying.

For more recipes to help with your Cinco de Mayo, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)

For more from The Star Wars Cookbook, go to Twin Sun Toast

For more holiday posts, go to Yoda Soda

For more soups, go to White Bean and Barley Soup with Tomatoes and Greens

For more vegetarian recipes, go to Two-Cheese Roasted-Veggie Pasta

Italian Wedding Soup

eatingSoupfriends

So if you haven’t guessed, Italian Wedding is a type of soup. They used to serve it at Olive Garden, but don’t anymore, of which saddens me as it is one of my favorite soups. But all is not lost, I can make it myself.

So I found this recipe on Pinterest, but it is originally from McCormick.com

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Ingredients:

  • 1 Tablespoon of Olive Oil
  • 8 oz of Sweet or Hot Italian Style Turkey Sausage, cut into 1/2 inch thick slices
  • 1/2 Cup of Chopped Onion
  • 1  32-oz Can of Reduced Sodium Chicken Broth
  • 1  15-oz Can of Red Kidney Beans
  • 1  14.5-oz Can of Diced, no salt, Tomatoes
  • 1 Teaspoon of Oregano
  • 1 Teaspoon of Savory
  • 1 Teaspoon of Thyme
  • 1  6-oz package of Baby Spinach Leaves
  • 1/2 Cup of Uncooked Small Pasta

Directions:

  1. Heat oil in pan on medium heat.
  2. Add sausage and cook for three minuets.
  3. Add onion and cook for three minutes, or until meat is browned and onion tender.
  4. Pour meat and onion mixture into a pot.
  5. Add chicken broth.
  6. Drain and rinse red kidney beans, and then add to the pot.
  7. Add tomatoes, oregano, savory, and thyme to the pot.
  8. Stir mixture and bring to a boil.
  9. Reduce heat to low and simmer for 10 minutes.
  10. Stir in spinach and pasta.
  11. Return to boil on medium heat. When boiling, return to simmering on low until pasta noodles are cooked.

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ItalianWedding

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Thoughts after cooking:

I loved it. It was soooooo good that we ate the whole entire pot.

fantastic

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For more soup recipes, go to Vegetable Soup

For more Italian food, go to Angel Hair Pasta with Chicken

For more Pinterest recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Breakfast Puffin Muffins

Pasta e Fagioli

So this isn’t from a mystery book, but it was a mysterious recipe in the fact that I wasn’t sure how well it would taste.

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Pasta e Fagioli

Thoughts Prior to Cooking:

I saw this recipe on the back of a Hunt’s Garlic and Herb can and it sounded really, really good. I decided to make it, but tweaked it a bit. You can buy a Hunt’s Garlic and Herb can and follow their recipe, or try out my variation.

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  • Bacon
  • A 14-oz package of Bird’s Eye Frozen Recipe Ready Grilling Blend containing zucchini, yellow squash, red onion, and bell pepper.
  • 1 Can of Hunt’s Garlic and Herb pasta sauce
  • 1 Can of Hunt’s Italian Sausage pasta sauce
  • 1 Cup of Carrots (optional)
  • 4 Cups of Water
  • 1 Can of Red Kidney Beans
  • Large Elbow Macaroni
  • Mozzarella Cheese

Cook the bacon in a saucepan until as crisp as you like it. Remove bacon from the pan

Take 2 cups of the frozen vegetables and cook them in the bacon pan. Eyeball the amount to see if you need to add more.

When the frozen vegetables are cooked, remove them from the pan and place them in a large pot. If you wish to add carrots, add them to the pot as well. After the vegetables; add the pasta sauces, water, and 1 cup of macaroni noodles.

Drain and rinse the red kidney beans, adding them to the pot as well.

Cook soup until it boils, then simmer until macaroni is cooked.

Stir in crumbled bacon.

Serve soup, topping with mozzarella cheese.

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Thoughts after cooking:

I loved it. I thought it not only smelled amazing but tasted amazing as well. I only wish I had taken a pic before eating it all.

eatingSoupfriends

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For  more soup recipes, check out my Gazpacho