Chocolate Chili

2 pounds ground meat, cooked and drained

1 pound smoked meat, shredded

2 onions chopped

3 cloves garlic, minced

2 jalapenos, chopped

1 red bell pepper chopped

1 table spoon + 2 teaspoons chili powder

1 tablespoon ground cumin

2 table spoons cocoa powder (unsweetened/baking)

1 teaspoon oregano

1 teaspoon cinnamon

1/4 teaspoon cloves

4 cups tomato sauce

2 cups beef broth

1 15 oz can diced tomatoes

1 15 oz cans pinto beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

Cook and drain the ground beef. 

Chop all the vegetables to the size you like. 

Saute the chopped vegetables in butter in the kettle for 5 - 10 minutes.

Add in all of the spices, canned beans, diced tomatoes, tomato sauce and beef broth.

Add shredded smoked meat.

Simmer 30 minutes.

Irish Potato and Leek Soup

 Ingredients

2 teaspoons vegetable oil

2 cups leeks, chopped

2 stalks celery, diced

1 small onion, diced

2 cloves garlic, minced

4 medium potatoes, coarsely chopped

4 cups vegetable stock or 4 cups water

1 teaspoon salt

1⁄2 teaspoon ground black pepper

1⁄2 teaspoon dried thyme

1 teaspoon dried parsley

1 teaspoon dried dill

1 teaspoon dried tarragon 

1 1⁄2 cups light cream 

Directions

In large pan, heat the oil and add the leeks, celery, onion and garlic.
Saute over medium heat, until the vegetables are soft. about 5 minutes.

Stir in the vegetable stock or water, potatoes, salt, pepper thyme, tarragon and dill; bring to a boil.

Simmer over medium heat for 20 to 30 minutes, until the potatoes are easily pierced with a fork.

Add the cream and return to a light simmer, stirring occasionally.
Remove the soup from the heat and let sit a few minutes before serving.

Tips:

Buy a bag of baby yellow potatoes and cut in half or quarters instead of using regular size potatoes.

Cut the leeks and clean in a salad spinner.

Broccoli Stilton Soup

1 1/2 lbs broccoli, 
2 Tbsp butter
2 shallots peeled and finely chopped
1 Tbsp dry Sherry 
30 ounces chicken stock or vegetable stock
1 cup half and half 
Stilton or other blue cheese

Chop the upper stalks of the broccoli in even pieces, about one inch or so. Chop the florets as well. Set aside, separately.

Melt the butter over medium heat in a soup pot and saute the shallots for a few minutes until soft.

Add the chopped broccoli stalks to the pot. Add the sherry at this point, if using.

Add the chicken stock and bring up to a simmer. Cook gently for a few minutes until the stalks are just starting to get tender.

Add the broccoli florets and bring back to a boil, then turn down the heat to simmer. Cover and simmer just until the broccoli is tender. Check often with the tip of a knife, or to taste. This will only take a few minutes. Note: try not to over cook the broccoli, I like it to stay nice and vibrant so remove from the heat the minute it's tender.

Let the soup cool for a few minutes and then, working in batches, puree the soup in a large food processor or blender. Blend until the soup has the texture you prefer. You can make it perfectly smooth, or leave a little texture. Note: be careful when pureeing hot liquids. Be sure your lid is on securely.

Wipe out the soup pot and pour the pureed soup back in. Stir in the half and half, and add the crumbled cheese. Heat on medium low to re-heat the soup and melt the cheese. Taste at this point to add salt if you like.

Serve hot, garnished with crumbled cheese and/or broccoli florets. I like to add a sprinkle of fresh grated nutmeg and black pepper.

Creamy Bacon Corn Chowder

Ingredients

2 can(s) corn, 14-16 oz or 1 small bag frozen corn - 10-12 oz

2 can(s) cream corn, 14-16 oz

2 can(s) evaporated milk, 12 oz each

1 lb bacon, cooked and crumbled

2 large carrots, chopped

1 large onion, chopped

6 large potatoes, chopped

3 Tbsp butter or margarine

6 c water or chicken broth

salt and pepper to taste

 

Directions

1. Place everything except for the evaporated milk and butter or margarine into the crockpot

2. Add just enough water or chicken stock to cover the ingredients.

3. Turn it on high for 6 hours, or on low for 8 hours, depending on your desired time-frame and crockpot settings.

4. When ready to serve, gently stir in the evaporated milk and butter, and allow it to heat through.

5. If Chowder is too thick for you, add a bit more water or chicken broth.

6. Taste and adjust seasoning with salt and pepper to taste. If desired, add a sprinkle of cheddar or parmesan cheese.

7. For a larger group, this recipe can be doubled.

Broccoli-Spinach Soup with Avocado Toasts

• 1 tablespoon olive oil, plus more for drizzling
• 1 leek, white and pale green parts thinly sliced
• 4 cups low-sodium chicken stock or water
• 1 bunch broccoli, chopped (6 cups)
• 6 ounces baby spinach (6 cups)
• 1/3 cup freshly grated Parmesan
• 2 tablespoons tahini
• Coarse salt and freshly ground black pepper
• 4 slices rustic bread, toasted
• 2 avocados, sliced
• 1/4 cup radish sprouts
• 1 lemon, cut into wedges

Directions

1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
3. Working in batches, puree soup in a blender until smooth.
4. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.