Ingredients:

1 – soup pack (I buy the soup starter packs, really all you need is: 1 – carrot, 1-stalk of celery, 1-parsnip, 1-turnip, 1-onion)
1 package of pre-sliced baby bella mushrooms
1lb hamburger (use whatever you like, I usually get the 80/20)
1lb veal
1lb ground chicken
2 bay leaves
Taco seasoning (to taste)
1 #10 can crushed tomatoes (or use can use the whole tomatoes and crush them yourself, I like these, but use whatever is in the house)
1 can red kidney beans (if I can remember to buy them)

Optionally, you can add hot spices, jalapeño peppers, etc. spice it up the way you like it!

Directions:

Start off by cutting all the veggies into small cubes, put them into a heavy-bottomed pan with some oil… put some salt on them and begin to sweat them down a bit.  Once they start getting a bit translucent, push them all to one side in the pan.  Cut the baby bella mushrooms very fine (I use my slap chop) put a chunk of butter in the pan and then all the baby bella mushrooms.  Cook the mushrooms down – we’re looking to get them cooked, but we’re really not looking for anything to brown, just start the cooking process.

I pushed the veggies to one side, then put the mushrooms in and cook.

Once all the veggies have a nice start, I first add the ground veal.  Again, I’m not really looking to “brown” the meat, rather I’m just looking to get it cooked mostly thru and then incorporate the cooked meat into the veggies and move it aside for the next meat.

Push veggies aside, add the veal and cook thru...

Once the veal is 90% cooked, I mix it together with the veggies, then push the whole lot to one side and add the ground beef.

Again, looking to cook the meat thru before incorporating the rest of the veggie/veal mixture.

Here’s the interesting part – I started using ground chicken a while back, and when I do, I let all the juices cook the chicken meat… so, this part, don’t stir up the chicken too much otherwise, the chicken meat kinda dissolves and you don’t get the nice chunks of chicken (trust me, it tastes GOOD).

As you can see, starting to get some nice juices! Let the juices cook the chicken, resist mashing it up!

Now that you have all your ingredients cooked, it’s time to mix it all together and add the taco seasoning.  How much you use is entirely up to you and is based on your taste.  If you like, you can use the packets of chili seasoning, you can put in your own mixture, whatever you like.  I tend to make mine on the “non-spicy” side, because folks aren’t really into spicy in my house (I add the spice to my own bowl).

I use taco seasoning, you can use whatever you like

Last step, I add the two bay leaves (make sure to take them out, don’t eat ‘em).  And the crushed tomatoes (or the whole tomatoes you crushed yourself).

Use crushed or whole that you crush yourself.

That’s it – let it cook for a little bit to make sure all the meat is thoroughly cooked – and YOUR READY FOR SOME GOOD EATS!

Let me know if you try it, and if you like it!  I think adding the parsnips and the turnip give it a very unique flavor, almost like a hint of cinnamon.

Enjoy!

- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can black-eyed peas, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 cups frozen corn kernels, thawed
- 1/2 medium onion, chopped
- 1/4 green bell pepper, finely chopped
- 1/2 cup chopped pickled jalapeno peppers
- 1/2 teaspoon garlic salt
- 1 cup Italian salad dressing
- 3/4 cup chopped cilantro

Directions

1. Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Joe made this recipe and it was FANTASTIC!  I love eggplant, so I thought I’d share this with you all…

Ingredients:

1 large eggplant, about 1½ pounds. Cut into ½ inch slices
2 tbsp extra virgin olive oil
1 egg, lightly beaten
2 crushed garlic cloves
4 tbsp chopped fresh parsley
2 ½ cups breadcrumbs plain or Italian
1 generous cup grated parmagiana cheese
1 generous cup of feta cheese crumbled
3-4 tbsp flour

cooking oil as required

Directions:

-Preheat oven to 375 F

-Brush both sides of the eggplant slices with the olive oil and place them on a baking sheet. Bake until golden brown on each side. ( you can also get the same result by placing them under the broiler and turning them.)

-Chop the eggplant slices into cubes and place them in a bowl. Add the cheeses, parsley, garlic and egg and mix. Add the bread crumbs and mix thoroughly. The mix should be moist and and sticky. Let it rest for about 20 minutes If it’s very sloppy, add a bit more of the breadcrumbs.

-Make small meatballs and flatten them.

-Place the flour on a plate and flour the fritters on all sides. (This will make them easier to handle.)

Shallow fry the fritters on each side until golden brown.

Drain with paper towels and serve with sour cream or flavored yogurt and lime wedges.

CRANBERRY PINEAPPLE CHUTNEY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 oz Pkg fresh Cranberries
1/2 Pineapple (Fresh) -OR-
1 sm Can of canned Pineapple
1 1″ long piece of fresh
-Ginger Root
1 sm Hot Chili Pepper
1 md Lemon
2 Whole Cloves (opt)
2 Allspice Berries -OR-
1/8 ts Ground Allspice
1 Stick Cinnamon -OR-
1/2 ts Ground Cinnamon
1/4 c Raisins
1/2 c Dark Brown Sugar
1/2 c Raspberry Vinegar
1 pn Salt

1. Rinse and pick over Cranberries, discarding stems
or blemished berries. Peel, core and finely chop the
Pineapple. Peel and grate or mince the Ginger. Seed
and mince the Chili. Remove two strips of zest from
the lemon with a vegetable peeler and extract the
juice from the fruit. Tie the Lemon zest and spices
(if using whole spices) in a piece of cheesecloth, or
just add them to the pot.

2. Combine all ingredients in a saucepan. Because of
the Cranberry¬s high acidity, they should not be
placed in an aluminum or cast iron pan. Bring to a
boil. Reduce heat and simmer the chutney for 8-10
minutes, or until the Cranberries begin to pop.
Correct the seasonings, adding more sugar, vinegar and
lemon juice as needed; the Chutney should be a little
sweet a little sour and a little spicy. Refrigerate
at least 2 hours, preferably overnight. Remove the
cheesecloth bundle. Submitted By RHOMMEL
On SAT, 25 NOV 1995 164645
~0500

2 large heads of garlic – separated, unpeeled
4 tbl. Olive Oil
3/4 oz. Dried Porcini mushrooms
3/4 lb. Mixed fresh wild mushrooms (****ake, crimini)
1 cup Chopped Shallots
2 tsp. Dried Thyme
1 1/2 cups Arborio Rice
1/2 cup Dry White Wine
3 1/2 to 4 cups Chicken Stock
2 cups Sliced fresh spinich leaves
1/2 cup Freshly grated Parmesan cheese

Directions:
Pre-heat oven to 400 degrees F.

Combine the garlic and 2 tbl. of oil in a small baking dish. Bake until garlic is gold and tender, about 50 minutes.

Cool slightly and peel.

Chop the garlic to measuer about 1/4 cup packed.

Place the Porcini mushrooms in a small bowl.

Pour enough hot water to cover and let stand until soft, about 30 minutes.

Drain, squeeze dry, and coarsely chop.

Heat 1 tbl. of oil in a large skillet and saute the wild mushrooms until golden brown and the juices evaporate, about 7 minutes.

Add the Porcini and stir for about 1 minute.

Season with salt and pepper and set aside.

Heat 1 tbl. of oil in a heavy medium saucepan over medium-high heat.

Add the shallots and thyme and saute unil tender, about 4 minutes.

Add the rice and stir to coat with shallot mixture.

Add the wine and cook until almost evaporated.

Mix the chopped garlic and 3-1/2 cups of the chicken broth and bring to a boil.

Reduce the heat and cook until the mixture is creamy, stirring occasionally and adding more broth if the risotto is dry, about 20 minutes.

Directions:
Roast the eggplant and garlic in a heavy roasting pan in a 400 degree F oven for about 1/2 hour or until the eggplant is soft — you may need to pre-cook the garlic in a pan with some olive oil first so the garlic and eggplant are done roasting at the same time.

Puree the roasted eggplant and garlic in a food processor.

Place in a large 4qt. pot.

Add the chicken stock and bring to a boil.

Immediately cut back the heat to a simmer and cook for 15 minutes, adjusting the seasoning.

Thicken as needed with a roux. If you don¬t have any roux laying around, you can use cornstarch or arrowroot. Be sure to no over-thicken the soup!

Add cream and adjust the seasoning as needed.

Be sure to add the cream just before serving!

Directions:
Pre-heat oven to 350 degrees F.

Cut off the top of the garlic bulb.

Wrap the bulb in heavy aluminum foil and bake for about an hour.

Along with the garlic, over a direct flame on a gas burner or on your gas grill, roast the red peppers until blackened and blistering.

Remove to a container and let stand for 15-20 minutes to cool.

Peel and cut into strips lengthwise.

Set in a small bowl and drizzle with olive oil.

Remove the garlic from the oven, remove the foil, and place in the center of a small plate.

Garnish the plate with the strips of roasted red pepper and serve with crackers or crusty bread.

Cooking Instructions
1. In a bowl, mash together the goat cheese, lemon zest, chives, parsley, mint, oregano, thyme, salt and pepper. Reserve.

2. In a large frying pan, warm the olive oil over medium-high heat. Add the spinach and with tongs, toss the spinach until wilted, 2 to 3 minutes. Season to taste with salt and pepper.

3. Toast the bread either on an outdoor grill, under the broiler or toaster. Cut the bread into two pieces on the diagonal.

4. Spread the toasted bread with herbed goat cheese, spreading evenly. Top the goat cheese with wilted spinach, distributing evenly.

5. To serve, place the grilled bread on a platter and serve immediately.

Preparation time : 10 minutes

Cooking time : 15 minutes

for Salsa:
2 medium Granny Smith apples
1 Kiwi
2 tbsp packed brown sugar
1 Cup strawberries
1 small orange
2 tbsp Apple Jelly

Directions:
Preheat oven 400 degrees F. Lightly spray tortillas with water. Sprinkle with sugar and cinnamon. Cut each tortilla into 8 wedges and place in a single layer over 15″ round stone. Bake 8-10 minutes or until lightly browned. Remove to nonstick cooling rack.

In bown combine sugar and apple jelly, mix well. Peel, core and slice apples – cut into quarters and chop with a chopper. Slice strawberries and chop with chopper. Peel Kiwi and chop. Add all fruit to bowl and mix gently. Zest and juice orange. Add zest and juice to mixture and gently mix.