Beef & Corn Chili
Servings: 8 Prep Time: 30 mins.
Ingredients:
2-1/4 tsps. chili powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/4 tsp. dried oregano
1/8 tsp. ground red pepper
1 lb. boneless beef for stew, cut into 1 inch cubes
2 tsps. vegetable oil
1 medium onioncooked, chopped
1-3/4 lbs. canned plum tomatoes, undrained, coarsely chopped
1 cup frozen corn
1 lb. canned kidney or black beans, drained and rinsed
Instructions:
Combine first 6 ingredients in a bowl. Stir to mix well. Reserve half
of mixture. Sprinkle other half over beef cubes. Heat oil in a Dutch
oven over medium heat. Sauté beef and onion 2-3 minutes. Season
with salt to taste, if desired. Add remaining ingredients and
reserved spice mixture. Bring to a boil. Reduce heat to medium low
and simmer, uncovered, 18-20 minutes.
Apple and Cheese Quesadilla
Servings: 2 Prep Time: 10 min.
Ingredients:
1 cup apples, sliced
1/4 cup shredded mozzarella cheese, or shredded cheddar cheese
1/2 tsp. cinnamon sugar
1 8 inch flour tortilla
Instructions
Places apple slices on the tortillas, top with cheese and cinnamon sugar, and microwave on high, in batches if necessary, for about 20 seconds, or until the cheese melts
Zucchini Chips
Servings: 8 Prep Time: 10 min.
Ingredients:
2 oz. flour
salt and pepper
large plastic bags
1 lb. zucchinicooked, cut into thin slices
oil, for deep-frying
Instructions:
Mix flour with salt and pepper and put in a plastic bag. Add the zucchini slices and shake to coat well. Heat the oil in a deep pan until hot (about temperature 375°F). Fry the zucchini, in batches if necessary, for 5 minutes. Drain on kitchen paper and then serve while still hot.
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