Red Shelf Chili

1 pound ground meat (turkey is best, but mom always used beef)
1 cup chopped onions
1 cup chopped green pepper
1 8 oz can tomato sauce
1 28 oz can tomatoes
1 15oz can red kidney beans
chili powder
cayenne pepper
paprika

Brown meat with onion and pepper. Drain fat. Stir in tomatoes with liquid and add remaining ingredients except beans. Season to taste. Simmer 2 hours. Finally add beans and heat through.

Poached Figs in Brandy Sauce

Ripe figs, one per person, cut in half

Brandy

Sugar, brown sugar and or honey

Apple juice

Fresh ricotta cheese

Place brandy, sugar and juice in pan and simmer until slightly thickened. Add figs cut side down and simmer for 5 minutes. Place figs on place and top with scoops of fresh ricotta. Drizzle with remaining sauce.

Rachel's Chicken Surprise - Red

Corn tortillas (1-2 per person), sliced thin

1 pound chicken breast, cubed

1 4 oz can green chilis

1 7 oz can Herdez salsa ranchera or salsa verde for green chicken surprise

Cheese to top

Cooking oil

Heat oven to 350 degrees. Place tortilla strips on baking sheet and bak until browned and crisp. Heat oil in frying pan to cook chicken. Drain liquid and mix in green chilis and salsa. Heat through. Place chicken and sauce on top of tortillas strips and top with cheese.

Country Potatoes - unfried

I know you're thinking, "Yumm, raw potatoes!"

3-4 red potatoes diced, skins on
1/2 each red and green bell pepper, diced
1/2 onion, diced
fresh or dried dill
cumin
salt
pepper
olive oil to coat







Preheat oven to 350 degrees. Place all ingredients in plastic bag and shake to coat completely. Place on lightly oiled cookie sheet and bake for 20-25 minutes. You can also add a little cayenne pepper if you like your potatoes a little spicy. I like to use mine in breakfast burritos (scrambled eggs, cheese, bacon and green chilis).

summer chili

1 cup pinto or white beans, rinsed and soaked overnight in water

4 cups vegetable stock (I suggest making your own as I avoid salt to save my husbands life)

1 tsp olive oil

1 cup onion chopped

1 Anaheim green chile roasted, peeled, seeded and chopped (or use canned)

2 cloves garlic minced

1+ tablespoon chili powder

1+ teaspoon cumin

1 teaspoon coriander

2 carrots sliced 1/2 inch thick

1 cup chopped tomatoes

1 cup diced zucchini

1 cup fresh spinach

1 cup fresh grilled or boiled corn cut from the cob

2 green onions chopped

1/4 cup chopped cilantro

1 1/2 cups smoked chicken breast, turkey breast, or browned ground chicken or turkey (optional)

Definitely play with the spices here. Deepak Chopra recipes are (in my opinion) either over laden with spices, or like this one almost void of flavor. I added much more chili powder and cumin and some salt since the vegetable stock I used was homemade. I also added cayenne pepper, but be careful with this.

Drain beans and place in large soup pot with vegetable stock. Bring to boil, then reduce heat and simmer until beans are tender (about an hour). Meanwhile, heat oil and add onion chilies, garlic and spices. Add meat also if using. Saute for 5 minutes, then add carrots and tomatoes. Cook for another 5 or so minutes until carrots are tender. Add zucchini during the last 2 minutes.

Add vegetable mixture to beans and continue cooking until beans are completely tender. Taste chili and add spices if desired. Add corn and spinach and cook for only 5 additional minutes. Top with green onion and cilantro, not cheese.

the cocktail

Everyone thinks I'm crazy for this drink, but I drink it often. What a lush I am...

3 oz vodka

2 oz wine (any kind will do, this one has white, but I use red also)

2 oz club soda

splash of juice (again any will do, this is orange peach mango, but I also use grape apple or cranberry or whatever!)

Pour on ice, do not shake, stir with straw mildly.

mussels

frozen french fries

1 small onion

2 garlic cloves, forced through a press

3 tablespoons unsalted butter

2 teaspoons dry mustard

2 teaspoons water

1/2 cup mayonnaise

1 cup dry white wine

2 pounds cultivated mussels, rinsed whole or on the half shell

2 tablespoons chopped flat-leaf parsley

Cook french fries according to package instructions and keep warm in oven if necessary.

Meanwhile, cut onion into very thin slices, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until translucent.

While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.

Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl.

This pictures shows the asparagus I served with this meal...