Taco Soup by any other name..

I first got this recipe my freshman year at BYU from Virginia Whiting..or rather, her mother. It became a staple in my life. Especially after screwing with it a few times.

The original recipe:
Taco Soup
1 lb ground beef
2 cans stewed tomatoes
2 cans corn
2 cans dark kidney beans
1/3 cup salsa
1 tbsp chili powder

Brown ground beef in large pot. Drain excess oil. Without draining, add canned tomatoes, corn and beans. Bring to a low boil. Add salsa and chili powder. Simmer. Top with shredded cheddar cheese and/or Frito corn chips.

But after a few batches made with spaghetti sauce for salsa, black beans for kidney beans, and other substitutions through the years...I made one very bold substitution: a dash of cinnamon and crushed red pepper for chili powder. It's become my signature recipe. I still add spices without much of a formula other than what smells good--so, I'll just tell you how I made it tonight. But it hardly seems appropriate to call it "Taco Soup." And I've even entered it into church chili cook-offs which forced me to rename it,

Black Bean Chili
1 lb ground beef
salt, pepper
garlic pepper
crushed red pepper
2 cans stewed tomatoes, Italian style
2 cans corn
2 cans black beans
oregano
cumin
paprika
cinnamon

Brown the ground beef in large pot, and season with salt and garlic pepper. Drain excess grease. Without draining anything, add tomatoes. Season with crushed red pepper. Drain one can of corn, but not the other as you add the corn. Season with black pepper. Add black beans. Bring to a low boil. Simmer and add a big dash of oregano, a medium dash of paprika, a small dash of cumin and cinnamon. Top with cheddar cheese and/or tortilla strips.

Pork Chops with Acorn Squash & Tomatoes

I loved this idea of combining acorn squash with cherry tomatoes. It came from RealSimple.com. How appropriate for this time of year: summery tomatoes and autumn-y squash! Also, turned out to be really easy.

The recipe originally suggested chicken breasts, but when I went to Kroger, the pork chops were cheaper.

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1 small acorn squash (about 11⁄2 pounds)—halved, seeded, and sliced 1⁄4 inch thick
1 pint cherry tomatoes, halved
4 cloves garlic, sliced
3 tablespoons olive oil
kosher salt and black pepper
4 pork chops

Heat oven to 425° F. On a large rimmed baking sheet, toss the squash, tomatoes, and garlic with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until the squash is tender, 20 to 25 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Pat the meat dry with paper towels before seasoning with salt and pepper. Cook until golden brown and cooked through, 6 to 7 minutes per side. Serve with the squash and tomatoes and sprinkle with the oregano.

Creamy Barley with Tomatoes and Greens

I found this one on RealSimple.com last winter. And it's one I don't want to lose. It is so creamy and yummy--like oatmeal, but better suited to dinner.

It took me a while to find "quick-cooking barley", but I've used pearled barley as well and not noticed much difference. (?) I also made a few substitutions to the original recipe:

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2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup chicken broth
8 cups torn spinach leaves
2 ounces Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan

Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.

Add the barley, tomatoes, broth, and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.

Add the spinach, brie, and ¼ cup of the Parmesan and cook, stirring occasionally, until the spinach is tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.

Mission Standards

These recipes formed the foundation of what I learned to cook in Italy. And as such, they have no real names.

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Tomato & Mozzarella

1/2  box penne pasta
3 cloves garlic, minced
12 Roma--or similarly sized--tomatoes, diced
1 ball fresh mozzarella, diced

Boil penne pasta in generously salted water until cooked. Drain.

Meanwhile, olive oil and minced garlic in skillet. Add diced tomatoes and sprinkle with salt. Cook until saucy & simmering. Sprinkle with basil a minute or two before finished cooking. Add cooked pasta and cubed mozzarella.

*Do not add the mozzarella until just before serving, otherwise it will form a big glob in the bottom of the pan!


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Peppers & Eggplant

1 eggplant
1 green pepper
1 red pepper
1 onion

Prepare eggplant by slicing of top & bottom, as well as vertically slicing of a few stips of the bitter skin. Slice into 1/2 in rounds. Fill large bowl with water and dissolve 1/2 cup or so of salt. Soak eggplant in saltwater. Drain & rinse eggplant. Cut rounds into strips.

Heat olive oil in a large skillet. Add sliced onions. Cook until softened. Add eggplant, sliced peppers, and salt. Add more oil to pan, if neccessary. Cook, covered, until vegetables are soft. Let cook uncovered for a few minutes before serving.

Goes well with crusty bread, also good over pasta.

Mom's Block Party Favorites

I remember these at all Fourth of July block parties, church potlucks, and other family get-togethers.

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Apple Cake

4cups apples, chunked
3cups flour
3 eggs
2cups sugar
1cup oil
2tsp cinnamon
2tsp vanilla
1tsp salt
1tsp baking soda
1cup nuts/raisins (optional)

Mix all ingredients together. Spoon into 9x13 cake pan. Bake at 350F for 1 hour.
*Also works well for muffins!
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Tomato & Pepper Salad

4 tomatoes
2 green peppers
Olive oil
Salt
Pepper
Garlic salt

Slice tomatoes and peppers. Mix together in bowl or square baking dish. Drizzle with olive oil. Season with salt, pepper, and garlic salt. Mix well. Place a few ice cubes on top and place in refrigerator until ready to serve.