November is Chilly, November is Chili

By: Sarah

 

Most people say chilly days feel colder in November; others consider November the time of the year when it begins to feel like winter. Who is ready for winter? We look forward to the early holiday shopping, that’s it, we are not, never, quite ready to deal with the cold, yet. Light jackets during the day and cozy fall comfort foods to enjoy at night. I am sharing my 2 best “no soup” fall dinners to satisfy your craving for comfort foods. November is chilly and warm and hearty “one pot” chili is perfect treat for chilly nights — and don’t forget chili is great for the freezer. Another comforting casserole that is easy any crisp Autumn nights — Tuna Noodle Casserole, yes! It requires very few and accessible ingredients, so easy to make and enjoy — No more dreary fall evenings.

CHILLY-night CHILLI
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, chopped
1 1/2 tablespoons minced garlic
1 pound lean ground beef (I choose 85/15), crumbled
3 large Roma tomatoes, seeded and coarsely chopped
3 (15 oz each) cans light red kidney beans, drained and rinsed
1 (15 oz) can tomato sauce
1/4 cup (4 tablespoons) tomato paste or more to taste
3/4 cup water
1 1/2 tablespoons chili powder
1 pc bay leaf
1 teaspoon cayenne pepper
1 teaspoon sugar
salt and ground black pepper to taste

In a large nonstick skillet or wok, heat the oil over medium high heat and saute the onion, bell pepper, and garlic for about 5 minutes until the onion is soft and changes color to light brown. Add beef, season with a bit of salt and pepper, stirring for 5 minutes until browned. Add tomatoes, tomato sauce and tomato paste; bring to a boil. Reduce heat to low; add water, chili powder, cayenne pepper, sugar and bay leaf. Simmer for a good 50 minutes, stirring occasionally. You may add more water if mixture gets too dry. Add beans; cook 10 minutes longer. Add salt and pepper to taste.

Toppings: Serve with a dollop of sour cream and garnish with kernel corn (canned or freshly-steamed/boiled), grated cheese, crumbled tortilla chips

A good accompaniment is a store-bought bread bowl. Slice off an inch from top of the bread, carve out the insides, leaving an inch bread. Fill the hollow part of the bread with the chili, letting the bread soak up some of the flavors of the chili. It’s a wow idea to serve chili!

TUNA NOODLE CASSEROLE

Another chilly night comfort food favorite. Easy to prepare, and makes a big batch to enjoy another day.

12 oz wide egg noodles, cook in boiling water for 6 minutes or until pasta al dente and still firm, not mushy, reserving some boiled noodles water
2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2- 3 medium carrots, peeled and chopped
2 tablespoons all-purpose flour
2 3/4 cups whole milk
1/2 block (1/2 cup) cream cheese, softened
2 tablespoons Dijon mustard
1 (10.5 oz) can condensed cream of chicken or mushroom soup
1 (4 oz) can sliced mushrooms, drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 (5 oz each) cans tuna in water, drained
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
(yes, add more to taste)

In a large nonstick skillet or wok, heat the oil over medium high heat and saute onions, garlic and carrots for about 5 minutes, until onion is softened. Add flour and cook, stirring, for 30 seconds. Slowly whisk in milk, stirring constantly until smooth. Bring mixture to a simmer, and whisk in cream cheese, Dijon mustard, cream of chicken soup. Stir constantly until slightly thickened and bubbly. Add the rest of the ingredients, mixing well. If mixture is too thick, add reserved boiled noodles water. Taste and adjust salt and pepper.

Notes:

1) You may choose to have this dish elevated: top cooked dish with seasoned bread crumbs or crushed Ritz crackers or potato chips and broil/bake for 3-5 minutes.

2) 2 cups of leftover rotisserie chicken makes a good substitute for the Tuna in this casserole.

Eat, Drink and Give Thanks. Thank you God for all your blessings. Thank you Family and Friends for strength, inspiration and happiness you give me each day. Are you ready for next month’s busy baking activities? Who doesn’t love a homemade food gift? Next month’s issue let’s bake a delicious Yema cake and yummy Food for the Gods. Keep smiling, keep shining!