Taking the Chill Out

The weather here in Northern Virginia took on a distinct chill over the weekend.

We had quite a bit of rain and today is the first day we have had sunshine in nearly a week.

The weekend was hectic with several friends having birthdays and the subsequent gatherings to celebrate.  Also, Mondays aren't my favorite day of the week.  I decided I was going to keep things simple today.

I had several tasks to get done for work. I opted for something I could leave to itself to cook, while I did my work. I think the boss will approve.

Chili with Beans

2 Tbsp Olive Oil

1 lb. Ground Chuck 

1 Medium Onion (Diced)

4 Large Garlic Cloves (Finely Chopped)

1 Tbsp Chili Powder

1 Tbsp Cilantro

1 tsp Cumin

1 tsp Oregano

1/2 tsp Sage

Salt and Pepper to taste. 

14 to15 oz can of Chili Beans Seasoned for Chili

14 to 15 oz can Dark Red Kidney Beans

14 to 15 oz can Diced Tomatoes

14 to 15 oz can Tomato Sauce

10 oz Can of Rotel Tomatoes

1/2c Water if you like a thinner sauce.

Add the Olive Oil to a 5 quart Dutch Oven. Warm pan, Add Garlic, Onions, Spices and Beef. Chop up the beef into small bits as it cooks. Cook until the meat is well done.  Drain fat if desired.

Add to meat mixture, the cans of tomatoes and beans, stir well. Bring to a boil then turn heat back to low and simmer for a couple of hours covered. Make sure to stir it occasionally.

Note:
If you choose to use fresh herbs, decrease the amounts according to taste. Fresh herbs are usually much stronger than dried herbs I have found.
I don't use peppers, I have a food sensitivity to them. I add the Rotel after I pull a serving or two of Chili out to the side for myself.
If you can have peppers, you can add in a fresh diced bell pepper, canned green chilies or seeded and ribbed diced jalapeno pepper. Season to taste.

I let this simmer for most of the day on a very low burner.

I serve it sprinkled with shredded sharp cheddar cheese, corn chips or warm, homemade gluten free cornbread.

This is a great gluten free meal! 

All My Best,
BL.

Brilliant European Style Birthday Dinner

Charcuterie Board

A few friends of mine have been encouraging me to "blog" my cooking abilities recently.

For me, cooking is how I express my creativity. I put my heart into what I cook for people around me.  Food is something we all share. It is essential for our survival. Eating is not only a requirement for life, I believe it should be enjoyed with friends. 

"Better a crust of mouldy bread with friends, than a fatted calf with one's enemies."
Sharing food is the essence of human fellowship. 

Food, should be "Believably Easy Cuisine". Easy to prepare, to eat and to enjoy. 

My blogs will be simple. Nothing fancy or eloquent. I hope you enjoy little tips and tricks, recipes and, short stories about how the meals I'll post come to be.

Above is a photo of the Charcuterie Board I prepared for my dear friend, Emily, on October 1st. Emily is a brilliant, unique and very caring person. I was honored that she asked me to help create her birthday meal. 

The idea for a Charcuterie board was "hatched" between the two of us on a "Girl's Weekend" in August. 

We were at Barren Ridge Vineyards ( https://www.barrenridgevineyardsva.com/ ) enjoying the wine and the view.  

Emily asked if I would be willing to cook her Birthday Dinner. I agreed and evil minds began plans for a sumptuous meal. After a few cell phone web searches, we landed upon Charcuterie Boards. 

I spent quite a bit of time researching Charcuterie Boards and European Cuisine.  I attempted to combine all the wonderful flavors of Europe in one place. I snuck in a couple American Favorites too.

I included the following cheeses:

• Morbier 
• Gouda 
• Sharp White Cheddar
• Herbed Chevre
• Mozzarella Perles
• White Chevre
• Triple Creme
• Gorgonzola
• Jarlsberg

For the meats I used:

• Jamon Iberico de Bellota
• Jamon Serrano
• Chorizo
• Lomo
• Prosciutto
• Genoa Salami
• Sopressata Salami
• Cacciatore Chub Salame
• BACON
• Pate with Truffles and Champagne.

I tossed in some assorted seeds fruits and nuts. A few mustards, preserves, crisp crackers and soft, warm bread.

I added a couple bottles of the house favourite, Apothic Red Wine. 

To the wine critics: No, it isn't the best wine on the planet. However, in this house, we love the stuff. Pair your own, then shoot me a note if you'd like to improve my taste. :)

I wish you all well and look forward to hearing from new friends!

B.L.