As a busy mama, I have come to really appreciate a quick, one-pot meal. Less pots = less clean up and more time with my family and these days, that is worth everything. This One Pot Pasta with Tomato, Spinach, and Mozzarella fits right into my crazy schedule and is gobbled up by my hungry husband and toddler alike. Filled with healthy ingredients available at any grocery store (in other words, I can grab everything in 10 minutes on my way home from work!), this pasta dish is hearty, healthy, and on your table in under 3o minutes. The recipe is based off of a recent feature in Cooking Light Magazine, one of my go to sources for fast and fresh dinners. I’ve adapted the dish to suit my family’s tastes and I hope you love it. It is most definitely becoming a family favorite! …
As Holly has alluded to many times in Good Food Reads, I love chimichurri. Love is probably an understatement. If I could only pick one condiment to eat for the rest of my life it would be chimichurri. I put it on everything. In fact, it is possible that I may or not have eaten it directly from the spoon. So honestly, flank steak with chimichurri is at the top of my list of foods I want to share with you. And going into a beautiful summer weekend, this is perfect for your grill!…
We are squarely in that time of year when the winter chill has set in and comfort foods – soups and stews, chili, and rich pasta dishes – are what I reach for again and again. After all of the indulgence of the holidays, this chili is a great balance of healthy(-ish) and hearty.
I’ve been making a version of this chili for years. It started with a recipe from the great Ellie Krieger (find the original here), and over the years has morphed into something a little spicier and a little richer, without totally sacrificing the nutrition. My husband likes it served with generous amounts of shredded sharp cheddar and some sour cream. I think it’s great on it’s own. It freezes well and keeps, refrigerated, for 3-4 days.
Most chili recipes are fairly flexible and can be adjusted to fit your personal and family tastes. If you’re nervous about the heat from the chipotle peppers, remove the seeds but don’t eliminate the peppers entirely. They give a beautiful, rich, and almost smoky flavor that is really worth trying. I also recommend taking the extra time to puree whole, canned tomatoes instead of using the more typical crushed tomatoes. I particularly love Muir Glen Fire Roasted San Marzano style tomatoes, but if you’re wanting to save time and dishes, go ahead with regular crushed tomatoes.
Chipotle and Stout Chili
- 1 tablespoon of olive oil
- 1 small onion diced
- 2-3 medium carrots peeled and roughly diced
- 2 red bell peppers diced
- 2 heaping teaspoons cumin
- 16 ounces lean ground beef grassfed, organic if possible
- 2 teaspoons of adobo sauce from canned chipotle in adobo
- 1-2 chipotle peppers in adobo minced
- 1/2 teaspoon oregano
- 16 ounces good stout beer I prefer Guinness
- 1 28 ounce can of whole, fire roasted tomatoes
- 1 15 ounce can cannellini beans, drained and rinsed
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can dark red kidney beans, drained and rinsed
- salt and pepper to taste
Heat the olive oil in a dutch oven
Add the onion, carrot, and bell pepper and saute until just softened, about 10 minutes
Add the cumin and stir until fragrant, about one minute.
In the same pot, brown the ground beef until no longer pink.
Add the chipotle peppers and adobo sauce, removing the seeds if you prefer less spice.
Puree the tomatoes in a blender and add to the chili mixture.
Stir in the beer.
Mix in the oregano and season with salt and pepper to taste.
Allow to simmer, partly covered, approximately 30 minutes. Stir occasionally.
Remove the lid and stir in the beans. Simmer for 20-30 minutes.
Adjust seasoning and serve with your favorite toppings.
What are your go-to comfort foods in the winter?