The cooler weather is ripe for yummy comfort foods! These recipes are wonderful for fall and winter, and work well for every stage after surgery! Don't forget that if you're on full liquids or soft foods, you will probably want to puree them before eating!
PS: Sorry about the lack of pictures on the blog this week! We are changing formats with next week's episode - LOTS of pictures of both the finished product and the process!
Jen's Fun Chili
Chili cook-off worthy! Texas red has no beans - if you MUST have them, serve pintos on the side!
Serves 12 regular servings, up to 24 bariatric servings
2 lbs lean ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 6 oz can tomato paste
1 28 can crushed tomatoes
12 oz good craft beer
1/4 C Chili powder
1 tsp ground black pepper
2 tsp salt, cumin, paprika, garlic powder, onion powder, oregano
1/2 tsp red pepper flake (or to taste)
1 T brown sugar substitute
2 tsp cinnamon
Stovetop directions:
Brown ground beef with onions and garlic until no longer pink and onions are tender. Add all remaining ingredients and mix well. Bring to a bubble over medium high heat, then turn to medium low and simmer for up to 2 1/2 hours, stirring occasionally. If it looks like the liquid is evaporating too quickly, add some broth or more beer (water will dilute the flavor!).
Slow cooker directions:
Brown ground beef with onions and garlic until no longer pink and onions are tender. Combine remaining ingredients in slow cooker and mix well to combine. Add meat mixture and stir well to combine. Cook on low up to 12 hours or on high up to 8 hours. If it looks like it needs more liquid after a few hours, add more beer or add some beef broth (water will dilute the flavor!)
Variations:
*Use allspice instead of cinnamon!
*Add 1/2 a block of Mexican chocolate!
*Add 1 chopped bell pepper.
*Use diced tomatoes instead of crushed tomatoes (2 cans)
*Toss some chipotles or some dried chilis in!
Nutrition per 1/2 C serving:
Calories: 186 Carbs: 13g Protein: 18g
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Mom's Beef Stew
Sometimes you just gotta have a potato!
2 lbs stew meat dredged in 1/2 C soy flour and seasoned with salt and pepper to taste
2 T oil
1 box beef broth
2 T tomato paste
2 medium red potatoes, peeled if desired and cut into bite size pieces
1/2 medium bag baby carrots
1/2 large onion, chopped
1 clove garlic
2 sprigs fresh rosemary
2 T "road kill seasoning" (garlic powder, salt and pepper)
1 C wine (red or white works!)
Stove top:
Brown dredged and seasoned stew meat in oil in large stock pot. De-glaze pan using 1 c beef broth. Add tomato paste and mix well. Add remaining broth and wine and stir well to combine. Add remaining ingredients and stir. Bring to a boil over medium high heat then reduce heat to medium low. Simmer for up to 2 hours, stirring occasionally. Add more broth if it looks as though the liquid is evaporating too quickly.
Slow Cooker:
Brown dredged and seasoned stew meat in oil. De-glaze pan with 1 C beef broth. Transfer to slow cooker and add remaining ingredients. Stir well to combine. Cook on low for up to 12 hours or on high for up to 8 hours. If it looks like the liquid is evaporating too quickly after a couple of hours, add more broth.
Variations:
*Add a handful of greens to the stew during the last 15-20 minutes for a great veggie boost!
* Use whatever veggies you have on hand! Green beans, scallions, turnips, sweet potatoes ...
any hardy vegetable works great!
Nutrition per 1/2 C serving:
Calories: 224 Carbs: 9g Protein: 17
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