Shepherd Pot Pie

Posted by on Sep 11, 2012 in Recipe | 0 comments

It’s that time of year again, when the warm summer days are dwindling far too quickly and you’re left sighing wistfully while staring out a nearby window as some monotonous lecture that you could care less about drones on in the background. Yes, it’s back to school in full swing now and we all know what that means: reacquainting ourselves with volumes of old and musty used textbooks with its pages (where practically every line is highlighted and margins are full of scribbles) nearly falling out of its spine, or its counterpart of stiff backed texts that still give you a whiff of new book smell when you flip its pages only for you to cringe every time your highlighter touches its flawless surface.  But! You guys don’t care about that, all you care about is the fact that S.S.Munchies posts will now be slow (or slower) in coming due to the all-important school quickly consuming all of our free time and energy and social life (C’mon now, let’s not kid ourselves. Once school starts, your social life gets all whiny and begs for attention until it finally commits suicide by throwing itself off a cliff.) as we attempt to gain an education of sorts! Oh no!!! Before you start beating your fists against the table and wailing in desperation, don’t start writing that threatening email to us demanding more posts just yet! Well, not until you’ve read our latest reader submission anyhow.  Without further ado, we shall commence baiting you with Dudel’s shepherd pot pie — a recipe that’s great for feeding a crowd and is easy to make as well. Shepherd pot pie is one of those recipes where you don’t really need exact measurements and can literally just dump ingredients into a giant baking dish and let it cook in the oven without worry.  Ground turkey (not beef). Fry it with a little bit of black pepper. (Maybe salt but that’s a bit iffy depending on people’s diets.) Gotta break it up and make sure it’s brown everywhere. When fully cooked, you strain it. Need to get as much grease as possible out of it. (This is why no beef.) A lot [of ground turkey]. Probably at least a half pound, if not more. We usually make enough to fill a large lasagna dish to feed a family of 4 through an entire week (or more). Corn. We use a few cans, but it doesn’t really matter how you get it. Peas also. Any vegetable will work, really. May wish to use peppers. Mashed potatoes. The more lumps, the more awkward the meal will be to bake. Instant potatoes will, flatly, not work. Too runny and flaky. They don’t bake right. You will want a LOT of mashed potatoes. Potatoes are cheap so we get many when possible. I like to add a bit of garlic powder to my potatoes. Cheese. (We use yellow American but it don’t matter). Presliced for simplicity, but you can get a block of cheese and slice it yourself. :) I know a lot of people that use swiss cheese to give the pie a bit of “kick.” Lets see, now! We take the ground turkey, our large baking dish, and then dump the turkey in. Spread it out evenly as possible. This is layer one. The next few layers are your veggies. If canned, you’ll wanna make sure you get all (and I mean ALL) the water out before dumping veggies into layer #2, or #3, or whatever. Then we plop on the mashed potatoes. Thick. This is what, sadly, makes up the...

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Pesto

Posted by on Aug 20, 2012 in Recipe | 0 comments

Summer is quickly coming to a close and classes are beginning all too soon. In fact, mine already have. [insert dramatic sob here] Besides having to cut short our quiet days of lazing at the beach to pick up books that have been gathering dust the last few months, my little herb garden will soon be bowing down to the forces of mother nature as winter sets in. And so, I decided to pick everything while I could and put it to good use.  For my basil, there was one easy option — making pesto. Homemade pesto was really the whole reason why I had even decided to try planting a small herb garden this summer and brave the swarms of bugs and insects to water the precious plants. Was it worth it? Totally. As I mentioned in an earlier post, fresh herbs really make a difference both in taste and smell.  To make pesto, you’ll need quite a bit of fresh basil, which is why I had never bothered to make it before since buying even a small bunch of basil from the store is on the pricier side. It was cheaper to just settle for store bought pesto if I really needed it. If you love fresh basil, which is great for daily cooking, then I’d highly suggest you plant some. It’s fresh, it’s organic, and it’s a much cheaper alternative than the slightly wilted leaves you get from the store. Pesto’s great for so many things. In pasta, with chicken, spread on bread or in a sandwich, or even made into a sauce. It’s super fragrant and it lasts for weeks in your fridge (or freezer if you don’t plan on using it for a while). Plus, it makes for a great gift alongside homemade jams.  Ingredients: 2 cups (minimum) packed fresh basil leaves 1/2 cup walnuts 1/2 cup pine nuts ~ 1/2 bulb garlic  ~ 1 cup EVOO  1 cup freshly grated Parmesan salt, pepper Note: I would highly suggest you make pesto with a food processor as it lets you pulse everything so there is still a nice texture to it. Since I didn’t have a food processor, I used my blender and was left with a very fine paste…which I remedied by adding more finely chopped garlic and nuts.  Depending on how much basil you have, you’ll want to tweak the recipe to your own tastes. I had quite a bit, about 4-5 cups packed, so the amount of garlic I added may be too much for just 2 cups of packed basil. (I love the taste of garlic, so I added about 1 bulb.) If you don’t have pine nuts, using only walnuts are fine. Or you could probably substitute with almonds or some other nut as well. Pine nuts (lightly toasted) are preferable. Place your ingredients in your food processor and pulse until coarsely chopped. Slowly drizzle in EVOO and process until fully incorporated. Grate your Parmesan cheese. Mix the puree with the cheese. Store in an airtight container with a thin layer of EVOO on top. This will keep in the freezer for up to three months, just thaw and serve. Otherwise, keep it in the fridge to each whenever! Quick and simple, that big jar of pesto has lasted me a few weeks now and I’ve been using it in sandwiches, on toasted buttered bread, in pasta, and giving them away in small jars to friends. One thing I found out, was that the pesto quickly begins to iodize and brown, so if you’re serving it to guests, it’s best to add it in...

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Okara Ginger Cookies

Posted by on Jul 22, 2012 in Recipe | 2 comments

Lately, I’ve continued making soymilk but haven’t put the okara to use as I usually have. Now, the little container I use to store my fresh okara in the freezer is overflowing to the point that I’ve switched to using a simple gallon ziplock freezer bag. Well, what to do with all this okara? I can’t just throw it out! It’s practically a gold mine of fiber and protein, that’d be such a waste. After some thought, I decided that as much as I loved my fancy tuna salad, I wanted to use the okara in a way that people can easily eat it on the go. As the wheels in my head turned, it slowly cranked out the equation of “on the go + sweet + snack = cookies!” and I had that lightbulb moment where I’m supposed to shriek “Eureka”. While my family eats just about anything, they are rather picky with how salty, sweet, and oily their foods are. Especially my grandpa whose heart of hearts only has anko (red bean) in mind when it comes to dessert. Unfortunately, I still haven’t gotten around to making anko cookies yet (one of these days…), so instead I turned to something else that I felt relatively confident the whole family would be pleased with. Ginger! Ginger is aromatic and healthy, plus it lends a pleasant but delightful spiciness to food. These okara ginger cookies are both mildly sweet and spicy and they are soft and chewy — my favorite kind of cookie! While ginger is awesome by itself, I decided to pack in even more flavor by adding a few more spices…white pepper included. Plus, by coating the cookie in granulated cane sugar — which has a light molasses flavor — it adds yet another texture to this soft and chewy cookie. Altogether, you get a cookie that’s soft and chewy, mildly sweet and spicy, smells great, and begins with a nice crunch. Ingredients: 1/4 cup granulated sugar 3/4 cup brown sugar 1 stick unsalted butter 1 cup wet okara 1/3 cup molasses 2 1/4 cup flour 1/4 tsp white pepper 2 tsp baking soda 1 tsp ground cinnamon 1/2 tsp ground allspice 2 tsp ground ginger Preheat oven to 325°F. Cream the sugar and butter together in a bowl. Mix in the okara. Stir in the molasses. In another bowl, mix the dry ingredients. Slowly add the dry ingredients into the wet batter until fully incorporated. Knead the dough and form a ball. Roll the dough into balls, roll in sugar. I used cane sugar which has a slight molasses flavor and a sweet crunch. Press the cookies down. I used the bottom of a water glass to get a nice shape. Bake about 12-15 minutes until set around the edges, but still soft inside. Let cool, and enjoy~!   ~ AJ ~ Photographs taken and provided by AnnMarie...

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A Taste of Taiwan: Taiwanese Munchies

Posted by on Jul 11, 2012 in Eating like an Emperor - in Taiwan, Recipe | 2 comments

Hello everyone! Here in Taiwan, I have been faithfully sticking to this blog by eating several snacktime munchies every single day. This is extremely easy to do, as the nightlife in Taiwan is practically completely centered around the yummy food stands that come out. Instead of sitting down and eating a meal, why not enjoy food on a stick, or in a bag? I say YES. Here are some traditional/strange munchies that Taiwan has offered my tummy: We stumbled across this traditional style sweet potato stand that bakes the sweet potatoes in a wooden crate over coals. Extremely huge and piping hot! The insides are a bright yellow and this traditional snack is filling and healthy! I’ve had this so many times, it’s addictive. Taipei Milk King’s freshly made papaya milk is soooo good. They blend huge Taiwanese papayas with milk to produce something that actually tastes like the fruit! None of that artificial syrup stuff. Plus, its HEALTHY. I think I may have talked about stinky tofu before, but this stinky tofu in particular is on another level. There’s this tiny stand/shop in the Gongguan area that is famous for its stinky tofu, and I know why. The tofu is not extremely stinky, more like aromatic. Plus, its steaming hot and has a thin crispy skin and juicy insides that are stuffed full of cucumbers and parsley. Yummmmm. Taiwanese coconuts are small and round compared to the ones we see in U.S. supermarkets. Yet the insides are very sweet, and MAN do they have some refreshing brain juice. I know I talked about takoyaki during my previous visit to Taiwan, but here’s something I’ve never tried until now. Usually, takoyaki are small delicious little fried octopus balls that come 6-8 in a container. Each one is barely a mouthful. But look at the giant takoyaki above!! One takoyaki is bigger than that guy’s fist, believe it or not. Plus, the typical takoyaki contains a snippet of octopus and maybe some onion or whatever if you’re lucky. Here, you get one ball in a soup bowl (THAT big) and inside it’s filled with dozens of octopus pieces, shrimp, broccoli, corn, potato, scallop, etc! It’s a whole nutritional meal in a fried ball! Heaven. Here’s a picture of a pretty good piece of pig blood rice cake covered in peanut powder and parsley. Again, I’ve mentioned this delicious snack before. But guess what? This piece of yummy is probably one and a half times the length of my head! We’re talking about almost a foot of blood rice cake here…plus it’s delightfully chewy and not mushy like some can get. No, that is not pee pee in a cup. It’s actually sugarcane juice with no added flavors! Just pure, liquified sugarcane. I remember eating sugarcane when I was little, and we would have to rip a chunk of the sugarcane, chew it to get the juice, and then spit out the fibers. A very tedious process. Here, they squeezed the sugarcane to a pulp, resulting in fiber/wood free juice. Not too sweet, and very sugarcane-y.  I took a video of the fun process, but unfortunately the file is apparently to big to upload! So much for a 1 minute video…  Anyways, hope you guys enjoyed this post, more will follow :) Yay Taiwan! – Jas                                                                                   Photographs taken by Jasmine Hwang...

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Surprise Sliders

Posted by on Jul 5, 2012 in Recipe | 3 comments

Ahh, summer. What does that word mean to you? Is it simply the hot season, or is it the time of year for sunblock and mosquito repellent? For me, it’s all of the above plus a nice cool glass to fend off the heat  before sitting back to watch my little garden grow. You don’t fully appreciate the difference between fresh produce at the grocery and truly fresh stuff straight from your backyard until you’ve tasted it for yourself. Just chopping up our herbs is a treat now, the smell alone is phenomenal. Besides the benefit of having fresh herbs at my disposal, I’ve found that there’s the occasional little surprise that might stumble along. Just look at this adorable baby painter turtle that crawled in for a visit! The little cutie was just strolling along when my dad nearly stepped on him. No worries, its happily back in our pond and leisurely swimming and feasting as it goes. Besides baking in the sun and running screaming from the creepy crawlies, nothing quite says summer like bar-b-que. Summer. BBQ. Summer. BBQ…the two words practically go hand in hand with each other but no bbq is complete without a deliciously juicy burger.  While a big and yummy burger is always satisfying, there’s always the cuter and smaller alternative as well. If you’re simply entertaining for a lot of guests, or want to eat smaller portions, then sliders are the way to go. They’re much more finger-food-friendly and they actually fit perfectly on the hamburger buns sold in stores. Or am I the only person who’s bought hamburger buns only to find that the patties were too big? These surprise sliders are easy to make and quick to cook, plus they have a ooey gooey cheesy surprise waiting in the middle! Ingredients: 1 lb fatty ground pork 2 lbs lean ground beef 1/2 bulb garlic 1 small red onion 1/8 tsp oregano 1/4 tsp basil 1/8 tsp Italian seasoning 1/4 tsp parsley 1/8 tsp ginger powder 1/4 tsp garlic powder 1/2 tsp Worcestershire sauce salt & pepper your favorite cheese (optional) Fatty pork? Fatty pork?! AJ, are you crazy? I don’t want fattening, greasy burgers!  Don’t worry! Without any fat in your burgers, you’ll end up with a dry burger and dry burgers are far from tasty. The secret to juicy burgers is…well, fat! With just the right amount of fatty meat, you’ll have deliciously juicy burgers that’ll have people coming back for seconds.  Making burgers is a no-brainer. Simply mix everything together and you’re done!…Okay, halfway done.  Now for the most time consuming step in the process — shaping the patties. Since we wanted equal portions for everyone, as well as making it easier to stuff cheese in the middle, we used little saucers to help us out. Simply press the meat into the saucer (or whatever you decide to use), place your cheese of choice in the center, and then press more meat on top.  For the cheese that we used, we chose Spanish frying cheese (Queso Para Freir). There was no particular reason why, besides the fact that we were curious as to how it tasted and wanted to experiment. What better time to experiment than during a big bbq while using your guests as guinea pigs?…Ahem, you didn’t read any of that… Anyhow, the queso para freir tasted like a saltier mozzarella. The texture was firmer as well, which is probably how it can be fried without turning into a gooey mess. While it is most definitely delicious fried (Simply slice or dice and then toss into some hot oil, fish it...

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Moist Strawberry Topped Citrus Cake

Posted by on Jun 26, 2012 in Recipe | 1 comment

Hello everyone! Recently Taiwan has been raining cats and dogs like nobody’s business and our house has already accumulated three doggies! It’s preposterous. Lots of rain=no going out=eating at home. Thus, my stomach is taking a much needed break today. In the meantime, here’s a recipe for a yummy citrus cake that I whipped up during the holidays way back when. It’s too good to neglect posting about it (especially when it pretty much disappeared during dessert even after the family was full to their necks with food) so here it is! Ingredients (for 1 cake. double the amount for 2 cakes, and you can layer them to create a two-tiered cake!) Cake (350 degrees, 40-45 minutes) 6 tbs unsalted butter, room temperature 1 cup sugar (I used a bit less since my family never likes things too sweet!) 2 extra large eggs, room temperature 3/8 cup sour cream, room temperature 1/4 tsp grated lemon zest 1/4 tsp grated orange zest 1/4 tsp vanilla extract 1 cup all purpose flour 1/8 cup cornstarch 1/4 tsp kosher salt 1/2 tsp baking soda Whipping/Topping 1/2 cup (1/4 pint) heavy cream, chilled 1 1/2 tbs sugar 1/4 tsp pure vanilla extract 1/2 pint fresh strawberries Despite all the ingredients, this cake is very easy to make! Preheat your oven to 350 degrees. First start off by creaming the butter and sugar with a handy dandy electronic mixer if you have one until fluffy. If your butter is still cold, you can microwave it for 10 seconds to soften it up, this makes creaming it later extremely quick. Then add the eggs one at a time to the mixture, making sure each is incorporated fully before adding the next. Then add the sour cream, mix fully,zest, mix fully, and finally vanilla. In a separate bowl, sift the flour, cornstarch, salt, and baking soda together. Using a whisk helps to break up clumps! Then, add the dry mixture slowly to the wet mixture until you have your cake batter completed! Now simply pour into your cake pan and pop in oven for 40-45 minutes. While it’s baking, you can get started on the whippings. Here’s how to make simple yet fresh and delicious whipped cream. Homemade whipped cream on a cake really makes a big difference. Simply pour the heavy cream and vanilla extract together in a large bowl. Then, take your electronic mixer and whip it like crazy until beautiful snowy peaks form. If the cake is already sweet, you might try adding less sugar and vanilla extract. Then you can fill up a decorating bag (or a plastic ziplock bag and cut a hole in the corner if you’re desperate) to decorate your cake. Chop up strawberries or use them whole, however you want to decorate your cake! When the cake is ready make sure to LET IT COOL before decorating otherwise you will end up with a hot mess. Like a girl with mascara running down her face! ^_^ Hope you guys enjoy this recipe, if you decide to try it please let me know what you think or if you have suggestions to tweak it into a more marvelous creation! Look forward to more Taiwan related posts soon ;) – Jas                                                             Photographs taken and provided by Jasmine...

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Lemongrass Cocktail

Posted by on Jun 18, 2012 in Recipe | 3 comments

The hot summer months are upon us, and what better way to escape from the heat than relaxing with a nice refreshing glass of liquor in the evenings? Ah, but straight liquor or a bottle of beer just don’t cut it sometimes and cocktails are the only other answer! Great for entertaining parties, or simply when you feel like indulging yourself, cocktails are fun, elegant, and usually able to satisfy any sweet tooth. It’s also very easy to experiment and fiddle with the recipe to your tastes. Lemongrass cocktails are super simple to make and it’s a sweet concoction despite all the lime juice. Unlike some cocktails that are extremely complicated and difficult to make due to its sheer variety of nearly-impossible-to-find-ingredients, such as a few spotlighted in the New York Times, limes can be found in any local supermarket…and hey, so can lemongrass! Fancy that. While mixing drinks with a cocktail shaker is great for showing off, it’s not required. Simply substitute with a small glass or pitcher. Ingredients: For one glass –  2 1/2 oz coconut rum 1 1/2 oz lemongrass syrup 1 oz lime juice perscuitto (optional) sugar (optional) For lemongrass syrup – 2 stalks fresh lemongrass, coarsely chopped 2 cups water 1 cup sugar For the lemongrass syrup, place the lemongrass, water, and sugar into a pot and bring to a boil. Reduce heat, and simmer while partially covered for 15 minutes. Strain the mixture and cool. (This can last for a week in the fridge.) For the garnish, preheat the oven to 350°F. Roll the strips of perscuitto from a corner in order to get a longer stick. Bake for about 15 – 20 minutes until crisp. Other garnish ideas: a very thin slice of lime, or a spear of fresh lemongrass frond. Perscuitto is quite salty, and thus helps to offset the sweetness of the lemongrass cocktail. It’s also always a nice treat to have edible garnish. For the cocktail, run a wedge of lime around the rim of the glass and dip into a plate of sugar to frost. Set the glass aside (or let it chill in the fridge). Fill a cocktail shaker or small pitcher with ice, then add the rum, lemongrass syrup, and lime juice. Cover and shake or stir vigorously until combined and chilled. Strain into your cocktail glass, garnish and enjoy! ~ AJ ~ Photographs taken and provided by AnnMarie Hwang...

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Fancy Tuna Salad

Posted by on Jun 10, 2012 in Recipe | 2 comments

A few posts ago, you may remember me raving about my latest new toy and kitchen gadget — the awesome soymilk machine, SoyaPower Plus. If you remember that, then I’m sure you’ve been waiting for the promised okara recipes. (Did I mention that the SoyaPower Plus makes more than just soymilk? Rice milk is also a big favorite.) Here’s a super simple recipe for lovers of tuna salad (like me ^^) with a heaping cupful of okara to boot! Similar to my Mayo-less Tuna Salad, this is the full monty with spoonfuls of mayonnaise and so much more. It’s so good that some people may be convinced it’s bad for you…but no one will ever be able to tell me that tuna salad is bad for me because it’s simply too delicious! This is great for a party or just enjoying it for a light meal. While the additional okara is totally optional, it gives the tuna salad a thicker and creamier consistency. Plus, no one would ever know you’d added any unless you told them. Ingredients: 1 5 oz can tuna 1 12.5 oz can chicken/turkey 2 stalks celery 2 carrots 1/2 small red onion 1 ripe avocado 1/2 cup toasted crushed walnuts 1/4 ~ 1/2 cup mayonnaise salt & pepper 1/2 ~ 1 cup wet okara (optional) This recipe is easy to alter to your own tastes, don’t hesitate to do so! Let us know when you think you’ve come up with a winner so we can try it out for ourselves. I like to use a can of chicken or turkey instead of only tuna, just to add a little special something. This is actually something my uncle introduced to me and I’ve stuck to it ever since because it’s so good. Both friends and family have had that little ‘wow’ moment when they took their first bite, trying to figure out what makes something as simple as tuna salad so delicious. The taste of the canned chicken is actually pretty mild and practically unnoticeable, the tuna definitely wins over. If anything, it simply adds more texture and while people may notice that there’s something different — in a good way, of course — they may never guess why until you tell them. If you’re using okara, the health benefits are great (walnuts and avocados are also packing tons of nutrition) but I wouldn’t suggest using more than a cup for the portion that this recipe makes. While okara is virtually tasteless, it is mealy on its own. Mixed into the tuna salad, it simply makes the whole thing creamier. But too much, and you’ll have an unpleasant grainy sensation. Also, while this recipe is using wet okara, remember that wet okara doesn’t mean it’s still sopping wet with soymilk! Make sure that you’ve squeezed as much liquid as possible out of your okara before using it. Gather your ingredients Grate the carrots, then dice the celery and onions. Carrots add some nice color, onions are for taste, and celery gives a nice crunch. If you don’t use canned chicken/turkey, use more tuna instead. If you do use canned chicken/turkey, break up the chunks into shreds by mashing with a fork. Put all your ingredients, except the avocado, in a big bowl. If you’re using walnuts, toasting it briefly brings out its nutty flavor and adds some extra crunch. Season with salt & pepper to taste. Add more/less mayo until you’ve reached your desired consistency. Mix well. Cut your avocado in half and use a spoon to scoop it out. Slice the avocado into big chunks, then gently fold...

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Almond Bark Cookies: Asian Style

Posted by on Jun 1, 2012 in Recipe | 4 comments

Hey all! Now that I’m officially done with my first year of college, here’s to 3 months of summer and food! Although I rarely put up recipes, here’s a simple one. I think in most western sweet shops almond bark is usually considered to be flat layers of chocolate with chunks of almonds. Not so in Asian bakeries. Here, almond bark is considered to be thin, flaky cookies made up of sliced almonds, giving them an extremely satisfying sweet nutty crunch. I guess they can be considered thin cookies in fact. The last time I made these babies for Christmas, they were gone before dinner even started. By the time I cleaned myself up from baking and went back to the kitchen the plate was empty! So make sure you save yourselves a few pieces before serving to guests -wink wink-. Anyway, these are extremely easy to make, so here’s a simple recipe that is quick and yummy to eat for teatime with friends and family: Ingredients- Unfortunately, the recipe is in grams not cups so if you guys have a scale it would be extremely helpful!! 2 egg whites (~50g) sugar (50g) vegetable oil (20g) flour (15g which is around 1 tbsp) I would recommend using Dijin flour which is a type of flour used in most Asian baking, however I’ve tried baking this with All purpose flour and they came out delicious too. Just chewier and less crunchy) thinly sliced almonds (70g) Directions You guys won’t believe how easy it is to make these. Simply put all the ingredients except the almonds in a bowl and double boil it over a pot of boiling water. After putting the ingredients in a bowl and mixing them over the pot of water, take the bowl off the heat and mix in the almonds. Then just set your oven to 350 degrees Fahrenheit and spread the mixture out on a tray. It helps to keep it as flat as possible using the flat of a fork. The thinner you spread it, the crunchier they will be! You can make these extremely quickly if you just spread it out in one flat sheet, or you can take your time and make individual cookies. I like to do cookies because if you do one flat piece, breaking it up later doesn’t look quite as pretty, and frankly the middle pieces will lose their crunch! After you’re done making your creation look beautiful, pop the tray(s) in the oven for 10 minutes more or less depending on how your oven is. Take them out, let them cool, and enjoy with pizazz! But please, try and restrain yourself from stuffing them in all at once ^______^ Hope you guys enjoy this simple and quick recipe! If you decide to try it, let me know how you like it! On another note, FYI I’m currently in Taiwan!!!! So look forward for more Eating like an Emperor in Taiwan posts where I will talk about all the awesomely delicious yummies I am gorging on. Look forward to it!   -Jas :) Photographs taken by Jasmine...

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Chili con Carne

Posted by on May 2, 2012 in Recipe | 0 comments

Our second ever reader recipe on this blog! Big round of applause to Teman H. Cooke for submitting this tasty bean-less chili recipe to us.  That’s right, if you’re in the mood for some deliciously satisfying meaty chili, then this is the recipe for you. (Hint to the rest of you readers out there: Don’t be shy with sharing your recipes with us! Simply submit it as a comment in our Reader Recipes tab, or email it to us at ssmunchies@gmail.com! Psst, pictures are awesome, but not required.) Check out our first reader recipe, Leftover Roasted Chicken Soup, too! If you’d like to read the original post with a more detailed description of the recipe below, stop by his blog. While you’re there, take a look at his gallery to browse through some amazing digital art! Note: Depending on how spicy you like your chili, add more or less (or none at all!) jalapeno peppers and hot sauce. Ingredients: 1 lb ground beef 1 lb beef roast, cut into approximately 1″ cubes 1 lb kielbasa, sliced into approximately 1/2″ thick disks  1 lb ground sausage 1 medium onion, chopped 24 oz tomato sauce  2 medium jalapeno peppers  2 cups of shredded cheese  2 tbsp chili powder, garlic powder, hot sauce 1 tbsp cayenne 2 tsp cumin 1 tsp cinnamon, oregano salt & (black) pepper to taste In a large pot mix the tomato sauce and the spices. Set over low heat and allow to simmer. Stir occasionally. Brown the ground beef and drain the excess fat. Similarly brown the ground sausage; drain any excess fat (there should not be any). Stir both cooked meats into the pot of simmering sauce. Split the jalapeños in half length-wise. Remove all the seeds; coarsely chop the jalapeno pepper halves. Set the chopped jalapeños aside. Heat approximately a tablespoon of butter or olive oil in a medium skillet. Saute the chopped onion and chopped jalapeños until the onion is golden. Stir the onions and jalapeños into the pot of simmering sauce. (If some of the butter ends up in there as well, all the better.) Brown the sliced kielbasa in a large skillet over medium heat until carmelized and slightly curled. As the pieces finish, add them directly to the pot of sauce. Stir the pot once all the kielbasa has been cooked. Brown the chunks of roast in a large skillet; sprinkle with salt and pepper while cooking. Check for interior “doneness” by feel. (Helpful instructions for doing this can be found at SimplyRecipes – The Finger Test to Check the Doneness of Meat.) Alternatively, use a meat thermometer or cut one or two of the cubes open. Once cooked to your satisfaction, stir the chunks into the pot of sauce. Turn the heat under the pot of chili up to high, stirring slowly to mix and coat all ingredients. When the chili begins to boil, turn the heat back down to low and cover. Let simmer for several hours, stirring and tasting once per hour. Add spices as needed. Spoon chili into bowls. Stir 1/4 cup of grated cheese into each bowl of chili until fully melted. Serve with shredded cheese, sour cream, and crackers....

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