Cold Weather Camp Chili
Cold winter weather makes me crave deep, warm, rich foods like pot roast and hearty soups, so when I went camping in the Ozarks in the middle of winter I knew we’d need to make something substantial for dinner. As the temperatures dropped into the twenties I got my buddies to help prepare cast-iron cornbread and turkey chili with white beans and chili. This is hands down the simplest and most flavorful chili I’ve made in a very long time – perfect for any cold night whether you’re cozy at home or braving the great outdoors.
 
Read More (including the recipe) »

Cold Weather Camp Chili

Cold winter weather makes me crave deep, warm, rich foods like pot roast and hearty soups, so when I went camping in the Ozarks in the middle of winter I knew we’d need to make something substantial for dinner. As the temperatures dropped into the twenties I got my buddies to help prepare cast-iron cornbread and turkey chili with white beans and chili. This is hands down the simplest and most flavorful chili I’ve made in a very long time – perfect for any cold night whether you’re cozy at home or braving the great outdoors.

 

Read More (including the recipe) »

White Beans with Crispy Kale & Brussels Sprouts

Ryan and I have both been so busy this week that I’ve been throwing together tostadas for dinner and eating leftover lasagna for lunch, feeling lucky that we at least had any ingredients in the fridge. Last night I took my girl Katie to dinner at El Camino Real for her birthday and we had some glorious BBQ! (but it still doesn’t compare to our favorite Southern style Sweet Leaf BBQ and corn pudding…)

All these rich eats have left me with a serious hankering for some fresh home cooked veggies! Here’s one of my own recipes for brussels spouts, beans and kale that makes a filling and fresh side dish or single-pot meal for a cold winter night. I think I’ll make this recipe tonight!

What You’ll Need:

1 15 oz can white beans (or navy or cannelloni beans)

1 bunch of kale cut into large pieces

3 tablespoons olive oil

2 tablespoons unsalted butter

1/4 cup currants

1/4 cup toasted, sliced almonds

1 red onion, sliced into half rings

3 cups brussels sprouts, sliced lengthwise or with crosses cut into the base

1/4 teaspoon each cinnamon, cardamom, curry and smoked paprika

drizzle of balsamic vinegar glaze

kosher salt & fresh ground pepper to taste

___________________________________________________

1. Preheat oven to 350º. Toss kale in olive oil and arrange in a single layer on a baking sheet. sprinkle with a little salt and pepper and bake for 10-12 minutes, until edges are crispy but not brown.

2. Blanch brussels sprouts then sauté in 1 tablespoon butter with cinnamon, cardamom, curry and smoked paprika.

3. While the kale bakes, warm the beans and caramelize onions in a pan with remaining butter over medium low heat.

4. Toss the kale with the beans, currants, caramelized onions, brussels sprouts and a pinch of salt and pepper. drizzle with balsamic vinegar glaze and serve hot.