Saturday, November 04, 2006

Favorite Crock Pot Chili


Yield: 4 Servings

2 lb beef chuck, Coarsely Ground
2 (16 oz.) can red kidney
1 beans, Drained
2 (14 1/2 oz.) tomatoes --
1 drained
2 med onions -- coarsely, Chopped
1 green
2 cloves garlic -- peel and
1 crushed
1 Tbsp chili powder
1 tsp black pepper
1 tsp cumin
1 salt and pepper, To Taste
1 pepper -- seeded and
1 coarsely

In a large, preferably non- stick, saucepan brown the chuck and drain
off the fat. Put the ground beef and other ingredients in a 3 1/2 to
4 quart crock pot. If you have a small crock pot, cut the recipe in
half. Stir well. Cover and cook on low for 10-12 hours. Makes 12
cups of chili.

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Friday, November 03, 2006

Scientists create high protein, low fat tortilla (Food Production Daily)


Scientists create high protein, low fat tortilla (Food Production Daily)
31/10/2006 - A team of food researchers has been awarded a patent for a new variety of tortilla targeting consumers eager for a low fat, low carb, soy-free version of the popular bread alternative.

Los Jalape os (BendBulletin.com)
Gonzalo Morales presides over one of the granddaddies of Bend Mexican eateries. Few options for Mexican cuisine existed in Bend 10 years ago when Morales opened his cozy eight-table establishment, Los Jalape os.

Kitchen Classics, in the Eye of the Beholder (New York Times)
Like canned peaches and Crisco, a few out-of-print cookbooks have stayed in demand long after the food experts have decreed them dated.

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Black Bean Chili With Spice Seasoning


Yield: 8 Servings

3 cup black beans
8 cup water
1 oz pepper jalapeno, cnd
1 1/2 Tbsp fresh ginger root
1 bay leaf
1 cup fresh cilantro
1 tsp cumin seeds
2 Tbsp chili powder
1/2 Tbsp oregano
1/2 cup tomatoes, sun dried
16 oz tomato canned, peeled
1/3 cup bulgur, dry
2 tsp extra virgin olive oil
1/2 tsp fennel seed
1/2 tsp mustard seeds

Soak the beans over night in water. Drain beans and place in a large
pot. Add 8 cups of water and bring to a boil. Skim the foam that
rises to the surface. Add peppers, ginger, bay leaf and 1/2 cup
cilantro. Reduce heat to low, cover and gently boil for 1 1/2 to 2
hours or until tender. Remove and discard the bay leaf. Place cumin
seeds in a large sauce pan and toast over medium heat. When seeds
darken, add chili powder, oregano, sundried tomatoes and tomatoes
with their juices. Stir well and bring mixture to a boil. Reduce heat
to low, cover and simmer for 30 minutes. In another bowl combine
bulgar wheat with 1/2 cup boiling water, cover and let stand for 10
minutes.

When beans are cooked, remove 1 cup with some liquid and puree in
blender. Combine the puree with the rest of the remaining beans. Stir
in the tomato mixture and bulgar. Season with salt and pepper and
simmer for 10 minutes to heat. Seasoning: Place mustard seeds in a
pot over medium heat. Cover and cook until seeds begin to pop. Drop
in fennel seeds and cover, and cook until the popping stops and
fennel darkens slightly, about 10 to 15 seconds. To serve: Pour
spices into chili, add remaining 1/2 cup cilantro and stir to mix.
Spray or drizzle with olive oil. Options:use kidney or blackeye
beans. Top with scope of yogurt.

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Sunday, October 29, 2006

Low glycemic index diet may help women stay slim (Reuters via Yahoo! News)


Low glycemic index diet may help women stay slim (Reuters via Yahoo! News)
Staying away from simple carbohydrates and eating plenty of fiber may help women avoid packing on pounds as they get older, a study by Danish researchers suggests.

Pesto-crusted Salmon: Dinner with only five ingredients, 30 minutes (The Wichita Eagle)
Most of us think of pesto simply as a pasta sauce, but it also adds zing when tossed with roasted potatoes, used as a sandwich spread or, in this case, added as a topping for baked fish fillets.

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