Tuesday, August 15, 2006

Caribou Chili


Yield: 8 Servings

4 lb caribou, chunked preferred
-or groun, d
1 lg onion, chopped
2 garlic cloves, minced
1 tsp oregano
2 tsp cumin
1 cup red wine, beef broth or beer
6 tsp chili powder
1 1/2 cup tomatoes and juice or, Canned
- small, can tomato paste
2 tsp liquid hot pepper sauce or
1/2 tsp cayenne pepper salt, To Taste

Place meat, onion and garlic in a large heavy skillet or Dutch oven.
Cook until light colored. Add oregano, cumin, water, chili powder,
tomatoes, hot pepper sauce (more or less to taste), and salt. Bring
to a boil, lowering heat, and simmer for one hour. Optionally, the
sauce may be thickened with a little (1-2 tb.) Masa or Corn meal.



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Monday, August 14, 2006

Chili (No Meat)


Yield: 4 Servings

2 Tbsp oil
2 garlic, chopped
2 onions, chopped
1/4 tsp cayenne pepper
2 Tbsp chili powder
1 tsp cumin
1 tsp oregano
1 green pepper, chopped
2 cup tomatoes, chopped (can use
-canned -
4 cup kidney beans, cooked and
-drained
1 tsp salt

Heat oil in large saucepan and saute garlic until it begins to color.

Add onion and cook for 3 minutes. Add seasonings and green pepper
and cook for one minute longer.

Add remaining ingredients, adjusting salt if needed. (if you use
canned beans, they are usually salted and you don't need to add
more). Bring to boil, cover and simmer over low heat for 20-30
minutes until thickened.

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Sunday, August 13, 2006

Secrets to a lower-fat brownie (Lexington Herald-Leader)


Secrets to a lower-fat brownie (Lexington Herald-Leader)
Brownies normally don't fit at the top of anyone's low-fat eating plan. But they are such a favorite that it's sensible to have a tested recipe for a low-fat version for occasions, just once in a while, when the yearning for a taste of chocolate might be allowed. Perhaps there's a place for such a brownie, say, tucked into a back-to-school lunch box -- as part of a balanced menu that includes

Green, then red chiles on way (Roswell Daily Record)
Red or green may be the state s official question, but for chile farmers and sellers, it s a matter of timing. As Gary McWhorter, store manager at the Farmer s Country Market at 2800 N. Main St., pointed out, red chiles are riper and harvested later in the season but the green ones are nearly ready.

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