One of the best gifts anyone ever gave me was cooking classes, which my wife gave me for the holidays several years ago. I loved the class, not least because at the end of each session, we ate what we cooked — and, I got to cook alongside a man who was a Navy veteran, a student then in high school, a retired bookkeeper… the variety of people from different walks of life was fascinating.
The experience showed me, too, that you could study cooking for a lifetime and still only scratch the surface of it — there are SO, SO many recipes out there. And people keep coming up with new ones, all the time! (This fact blows me away still.)
So, I thought I’d kick off today by sharing a recipe that I make all the time in our house, especially this time of year now that it’s starting — thinking? — about getting cooler here. It’s a chili recipe that’s easy to make, all you do is pour the ingredients in a big pot, simmer them for an hour, and eat. (It’s especially good if you toast some French bread, which you can use for dipping.)
Here’s the recipe:
Brown in olive oil and little garlic 2 pounds of ground beef or turkey
Add 2 links of Italian sausage (this is optional)
When the beef/turkey is browned, put it in a pot along with
1 16-ounce can of pinto beans with juice
1 16-ounce can of kidney beans with juice
2 16-ounce cans of tomato wedges with juice
1 4-ounce can of black olives, drained
1 small can of sliced mushrooms, drained
1 package of Shelby’s Chili Mix (or your favorite mix)
Add a little Cayenne pepper + salt to taste
Simmer for 1 hour
What do you love to make in the fall? To help your running, or just because you love it? (Don’t feel pressure that you have to type out a recipe — if it’s online, you can simply add a link to share it 😃) — Terrell
Good luck to all the Boston Marathon runners. This recipe sounds like an after run delight!
As a Boston area native, just want to wish Carissa excellent health and speed during your Boston marathon on Monday!!! Apologies the weather might be warmer and damper than optimal, but hope it's an enjoyable run and brilliant finsh anyway! 🏃♂️👍🙋♀️
Gosh, so many recipes, I never could count them. . .and then my mother's, that I inherited from the Estate.
I started by watching Mom when I was little, and eventually she let me stop watching the kids and learn to make "tuku" (Italian Marinara). We "tasted" together until it was just right. (Needless to say, she was Italian and so were her relates. . . Fantastic Flavors and food!. . . and who measures??) We sure tasted a lot of everything. . .a fond memory!
I had a Creative Cooking class in college, but it paled by what I learned at home.
Then, I became Vegetarian in 1968 and had to learn a lot of things all over again! Much of my life has been based on food , curiosity and exploration. I'm one of those cooks , who through practice and wondering, has become good and am asked "How I do it." (Wish I could say the same about running!)
Bread is probably my favorite. Then beer and wine. I love to cook anything fresh from the garden--it has a lot more flavor so, consequently I spend too much at the Farmer's Markets!
Mom had a lovely recipe for Ginger Cookies for Halloween and Christmas. None of her recipes are online, some are located in her cookbooks. Most everything is from scratch, no cans or boxes.
I think after running today, I'll make Caramel Corn if I can find her 3x 5 file card. . .
Tomorrow, is Market Day, so more ingredients for a roasted tomato vegetable soup. I used up all the ones I got from last week!
I’ve enjoyed cooking lessons when traveling—in France (Avignon), Italy (outside Rome), and Morocco (Marrakesh).
For Fall, here is one of my all-time favorite recipes because it is so easy and so yum:
Butter Squash with nuts and blue cheese
Preheat oven to 425 degrees
Halve squash(es) (about 4-1/2 lbs), leaving skin on and scooping out the seeds, then cutting into 1-inch cubes (no need for precision on these)
Place on roasting pan and sprinkle with 3 T. of olive oil and fresh thyme stripped from 6 stalks (or 1/2 tsp dried if you don’t have fresh thyme)
Roast 30 to 45 minutes til tender.
Once done, put the squash pieces in a bowl and scatter 1 C. pecans or walnuts over the squash and then crumble 1 C. blue cheese or Roquefort cheese over the squash and nuts. Gently mix.
Delicious warm or cold. Great for Thanksgiving side salad.
Mushrooms and olives in chili!??! What a fantastic idea! Gotta try.
I like making soups. Traditional chicken soup with veggies as well as Mexican soups: Cocido (beef with veggies), Pozole (hominy, chicken, pork), Albondigas (Meatball soup). But, my favorite are oven casseroles that serve dual purpose of making a meal and warming the house. I make many, but my all time favorite is something my mom passed down to me that we call Chicken Broccoli.
I don't have exact measurements. It depends on how much I will be making, but the cream of chicken to mayo ratio is about one can of cream of chicken to 2 tablespoons of mayo and a squeeze of lemon. Also, by cooking stuff in broth, I don't have to add salt. I purposely use too much broth when cooking the chicken so that I have enough to cook the rice and broccoli in as well.
Boil boneless, skinless breast of chicken in chicken broth until tender. Remove from broth. Cool and shred.
Reserve some broth if desired to make rice.
In leftover broth, cook broccoli until tender. Remove from broth. Cool.
Mix cream of chicken with mayo, black pepper to taste (small amount), lemon juice.
Shred jack and cheddar cheese.
Butter a glass casserole. Layer into it shredded chicken, broccoli, and cover liberally with cream of soup/mayo mixture.
Bake at 375 covered for about 30-40 minutes.
Remove, add shredded cheese and place back in oven at highest temperature until cheese is bubbly.
Remove and cool. Serve over white rice.
I like to make the rice in the reserved chicken broth. Also, unable to leave behind our Mexican touches, we eat this with tortilla chips and homemade salsa. If you live in Southern California I recommend Superior Grocery's store made tortilla chips. They are phenomenal.
i love pumpkin rolls. it won't help u run faster but, here is a good recipe: https://www.allrecipes.com/recipe/9303/pumpkin-roll/
Pumpkin beer floats. Two scoops pumpkin ice cream. One 12 ounce bottle of pumpkin ale. Put the ice cream in a blender. Add ale. Blend until texture of choice. Consume quickly before it melts.
Even I couldn’t burn this one.
Terrell this is fantastic I love to cook. My mom is an incredible cook and I am grateful she taught me how. She has this insane ability to look in a pantry or fridge and make an incredible meal just by using stuff that we already had..
My favorite is anything in the crock pot (Beef roast, pulled pork, chili etc). I start it in the morning and watch football all day. I enjoy the smells building until its ready to eat. I am not much of a recipe guy, more of a "throw stuff together and see what happens" but I am looking forward to making your chili this weekend.
I took a cooking class at a community college when I was still figuring out what I wanted to do with my life. I had a similar experience as you. I met some really unique people and learned a whole lot. Those were some tough years for me but that was a bright spot.
Well I am having a kitchen remodeling done and ordered all new appliances. It has been 11 weeks since I have had a stove. Cooking in crockpots and an instant pot have saved me. Here is one of our favorites!
Great idea. Will have to have you refer to my wife for her fall & Christmas season goodies 😁 I just enjoy being the taster throughout… makes me run, and workout, more!