Mistro Musings "N" Travels

Dear gf's,

Today I went through my Christmas cards to take stock of “who sends” and “doesn't send” so I can cross off my list! :) I gave my husband Tom, the task of reading the names off the Christmas cards. Truly NOT a masculine job to give a guy so there was the making of SOMETHING comical right from the start. 

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Cooking 101

For many, the art of cooking starts with necessity, a little knowledge, some basic instincts and finally, a place to stock your ingredients and cook ware.......and then you're OFF! From there it's up to you and if your passion takes you further. That's why my blog starts with the engaged couple who will likely register items for a bridal shower, move in as a married couple into either a humble abode such as mine or a upscale house in the surburbs. That point is mute. It's the, "fear of the unknown" and not knowing WHICH items are the most useful and cost effective items to register/purchase, what to stock during your first trip to the super market that can be overwhelming. Once that part is conquered, you'll need some Cooking 101 tips to get you on your way. 
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Healthy Chili with cheese cornbread

This is my second time making chili in the slow cooker. The first time was experimental. Found that I wanted more of a Tex Mex flavor so this time I've substituted the pink beans for the black beans. Then add some sour cream on top when it's done for a less healthy but very satisfying treat. However, as I sit here drinking my Welchol, (forces me to drink water while lowering my cholesterol), my conscious is guilting me into opting for a more healthy chili by substituting the ground beef for ground turkey. I have been making meatloaf with ground turkey this entire past year so not much of switch for me. Curious how it will turn out. See below on, Final Mistro Notes.

In an effort to keep meal preparation tasty, somewhat healthy yet QUICK, I used Jiffy Corn Muffin Mix, adding some salt, black pepper and American Cheese slices to the batter upon baking. Simple enough recipe and it goes well with chili especially since I've added the salt/cheese combo to offset the sweetness. OR, make your own healthier corn bread without as much sugar. This would fall under the, "more healthy" category but NOT necessarily the more, "quick"!


What I like about the slow cooker is that most everything tastes better especially the tenderizing effect it has on meat. Slow cooking also simmers the spices in the liquids of the food. This is really helpful because the foods also baste themselves in their own juice, intensifying the flavors even more!


Ingredients
1 lb ground turkey (good amount for two people and using a 3 QT slow cooker)
1 can pureed tomatoes
1 can black beans (or substitute with your favorite bean)
Half green and red bell pepper chopped
1 whole onion chopped
4 cloves of garlic
3 tsp Oregano
1 tsp Cumin
2 tsp salt
2 1/2 to 3 tsp Chili powder (depending on how spicy you want it)
Chicken Broth
Corn Starch


Combine cans of tomato and black beans in stockpot. Sautee onions partially and remove before they get too limp. Add to the tomato/black bean mixture along with the bell peppers, minced garlic, Oregano and salt. In a separate small bowl, mix corn starch with cumin and chili powder. Add some chicken broth until it's smooth to pasty. Add corn starch mix to existing tomato, bean, vegetable mixture in the stock pot.


Sautee ground turkey in skillet until no longer pink. Strain to get rid of excess oil. Add to stock pot and mix ALL ingredients together thoroughly. Add some chicken broth but not too much or it will be watery. This is why I've added corn starch to thicken.


Put on high for first hour and on low for the next few hours. 
Serve with cheese corn bread, Tacos, plain white rice or eat alone in a bowl topped with shredded cheese and or sour cream. Up to you! Enjoy!


Final Mistro Notes
The modifications I made today on the original chili two days ago, came out quite good for this recipe. I don't mind the change from ground beef to ground turkey. However, the black beans overwhelmed the other spices and notes in the stew but with a little sour cream on top, it can be enjoyed as a Tex Mex like dish. I may go back to the pink beans. 


The corn starch turned out to be a good addition since the veggies tend to make water and I didn't want soupy chili. Otherwise, all ingredients seems healthy. Any OTHER additions, subtractions, notations from my Cook Mistro audience? Click below on comments and tell me what's on your mind?

Brenda's Pumpkin Nut Bread

Figured I'd re-post this delicious Autumn recipe as it's quite a tasty treat during the winter as well. Every year around Thanksgiving, my cousin Brenda bakes these Pumpkin Bread loaves which are simply delicious. Goes well with coffee in the morning, a mid day  snack or for dessert later in the evening when you're feeling a bit, "peckish". 

This is one of my favorites. It's not too sweet and a it makes a great item to bring to dinner as a guest. Enjoy!

Ingredients
3 cups sugar
1 cup salad oil
4 eggs
1 1/2 tsp. salt
1 tsp nutmeg  (I usually put a tad more)
1 tsp cinnamon ( I usually put 2)
2/3 cup water
2 cups (1 can-15 oz) Libby's 100% pumpkin
4 cups flour
2 tsp baking soda (I usually use baking powder) 1 cup chopped walnuts (I usually put a bit more)


Directions
Grease pans well.  Cream sugar and salad oil.  Add rest of inredients and mix well.
Fold in nuts.  Bake at 350 for about 1 hour (insert knife to check if done)

Cornbread and Apple Stuffing

Sooooooooo, not sure what's up with me today but seems I'm in the MOOD to BLOG! Plus, I got to thinking about my cousin Sue's STUFFING made with CORNBREAD and APPLES and I thought, "that might go really well with the sweet n sour curry chicken that's simmering in my slow cooker!" Now this is JUST my gut instinct. I have not been cooking for years nor did I take any classes. I'm a newbie with an interest in cooking likely cuz it's creative and I have some good instincts. So, thinkin' that the apple in the stuffing will go nicely with the tang and sweetness of the mango chutney in the chicken. Hmmm. Let's give it a try.


First, I have to make the cornbread. I used Jiffy's Corn Muffin mix except I put it in a shallow baking pan one would use for brownies. That takes roughly 20 minutes to bake. Once that is done, I follow the remainder of the recipe. Hubbie is going to be ONE HAPPY MAN tonight!


Ingredients
Cornbread
1 Tablespoon Olive Oil
1 small onion
2 red apples diced-Cortland or Granny Smith
2 cloves minced garlic
1 Tablespoon fresh sage
1 Tablespoon fresh thyme
1 cup chicken broth
Ground pepper to taste
Apple cider or apple juice


Directions
When cornbread is cooled, crumble into rough chunks. Spread the chunks and crumbs out on a large baking sheet. Toast in the oven at 350 degrees F for 25 to 30 minutes, until crisp but not browned. Let cool. 


In the meantime, heat oil in skillet over medium heat. Add onion and cook for 5 minutes. Then add diced apples, garlic, sage and thyme, stirring for 2 minutes. Add 1/2 cup broth and cook until most of the liquid has evaporated, roughly 5-6 minutes. Season with salt and pepper. Transfer to a large bowl.


Preheat oven to 350 degrees F. Coat a 3 quart baking dish with cooking spray. Add the toasted cornbread mixture to the apple mixture and toss to mix. Drizzle cider (or juice) and the remaining 
1/2 cup broth over the mixture and toss until evenly moistened. Transfer the stuffing to the prepared baking dish and cover with foil. Bake until heated through, 35-40 minutes. 


For a crisp top, remove the foil for the last 15 minutes.

Sweet n Sour Curry Chicken Slow Cooked

What's a girl to do when she has a cold and her Giant's lovin' husband is at work on a Sunday? Well, I'm sure he's not TOTALLY missing out and is on top of the score. I'm on top of the couch but getting bored. Apparently, I'm not THAT sick or I wouldn't be feeling so restless. I'm in a, "neither here", "nor there" mood so I'm going to cook something QUICK and TASTY that goes with the WINTER/SUPERBOWL sentiment. Remember, QUICK is the key word here although ironically, I plan on making this in a SLOW cooker.

This is a reminder to myself to keep on top of my "Stock the Pantry" page and make sure I have the essentials listed. I am finding that once I have a certain amount of ingredients stocked, I am ready to go for almost ANY recipe. Today, I'm feeling lazy so I'm going to take my, "throw everything into the slow cooker but the kitchen sink" approach, and let it cook it's way into deliciousness without much input from me!

Something I always stock is Kirkland's (Costco brand) skinless and boneless chicken breasts in a bag so I'm always up for any chicken dish. I don't know what it is about the Kirkland brand but the chicken breasts are always so thick and juicy. Right now, I am thawing a few pieces. From what I see, all I have to do is cut the chicken into 1 inch pieces and throw it into the slow cooker with some sliced onions, peppers, canned stewed tomatoes and other minor ingredients you just shake in, like curry powder and mango chutney. Turn the dial to HIGH and let it cook for a few hours. Then, back to the couch I go. Hubbie comes home and batta bing, I am the BEST lovin' wife around! (Can you TELL I am from the New York area? Not Italian but Long Island has left it's mark on me! Take it for what it's worth!) BTW, you'll love how crunchy the slow cooker leaves the peppers and onions. Enjoy! Go Giants!

Ingredients:
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 can (14 1/2 ounces stewed tomatoes, cut up
1 large green pepper, cut into 1 inch pieces
1 large onion, sliced
1/2 cup mango chutney
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/4 cup water

Directions
In a 3 qt. slow cooker, combine the chicken, tomatoes, green pepper, onion and chutney. In a small bowl, combine the cornstarch, curry powder and water until smooth; stir into the chicken mixture.

Cover and cook on low for 2-4 hours or until chicken is not longer pink and vegetables are tender.