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Hypermarché chili

30 Nov

Chili is one of those things that I’ve never really mastered without a seasoning packet. But tonight’s version with ingredients from Hypermarché Exclusif on the VDN in Dakar may have broken that streak!

250g ground beef
3 cloves garlic, crushed
1 onion, chopped
1/2 cup TVP*
1/8 cup cornmeal
2 lg cans whole tomatoes, crushed or blended
1/2 teaspoon salt or one beef bouillon cube
1/2 teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons ground cumin
1-2 tablespoons chili powder (or more to taste!)
1 lg can kidney beans, drained
Mimolette cheese
Drained lait caillé nature (Ardo brand is best!)

* Textured Vegetable Protein. Or you can use 500g ground beef. But we like the mixture for health reasons and also because it makes a nice, thick chili.

Brown ground beef with garlic and onions in a pot over medium-high heat. Add tomatoes, salt/bouillon, oregano, cumin, cayenne and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix cornmeal with some of the tomato liquid, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.

Serve with grated mimolette cheese and lait caillé sour cream‘. Jalapeños from America are optional. 😉


Morning Glory Muffins

25 Nov

Perfect Sunday afternoon treat, despite the name.

1 1/3 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
pinch nutmeg
1/4 teaspoon salt
2 eggs
1/2 cup oil
1/3 unsweetened lait caillé
1 teaspoon vanilla
1 apple, cored, peeled and diced
1/4 cup seedless raisins
1/2 cup grated carrots
1/2 cup grated zucchini
1/4 cup dried flaked unsweetened coconut

In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt; break up any lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, zucchini and coconut and stir gently until well combined.

Spoon batter into paper-lined muffin tins, filling each about 2/3 full. Bake for 25 to 30 minutes, or until cooked through.

I have conquered Senegalese beef.

20 May

4 kilos ‘boeuf tranche arrière’ (purchased at CDA for 2800cfa/kilo)
1 lg Flag beer (could also use 2 cups red wine, beef broth or brewed coffee)
2 tsp beef bouillon
2 onions, cut into thick wedges

Heat a splash of olive oil over high heat in a heavy frying pan. Brown the pieces of meat on both sides. Set the meat in a large roasting pan along with the onions.

Pour the liquid over the meat. It should come up about 1/3 to 1/2 way up the meat. Add the bouillon.

Cover with a lid (or tightly with foil) and bake at 300° for a looong time. I mean like up to seven hours. Once an hour, turn the meat so that it stays wet with the liquid. You’ll know it’s done with the meat can be broken apart with a fork!

(You can make this up in large batches and then freeze it in ziploc bags with some of the broth for later use.)

Chocolate banana muffins (all whole wheat!)

13 May

Perfect healthy snack for chocolate-lovers!

2/3 cup sugar
1/2 cup oil
2 eggs
1/4 cup strong brewed coffee, cooled
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup plain yogurt or lait caillé
2 cups whole wheat flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt

Mix sugar and oil in large bowl. Stir in eggs and coffee until well blended. Add bananas and yogurt. Beat until smooth. Stir in flour, cocoa, baking soda and salt just until moistened.

Fill lined muffins cups about 3/4 full. Bake in preheated oven 350° for about 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pans and place top side up on wire rack. Cool completely, about two hours.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Similar recipes on this site:
Coffee banana bread
Citrus spice banana bread
Applesauce breakfast bread
Spiced carrot zucchini bread
Britt’s zucchini bread
Hungarian apricot bread

Esther’s spicy chickpeas and rice

8 Apr

After my son was born, my friend brought over this delicious meal. It was a spicy sauce with chickpeas and great, bright flavors which was served over rice. I asked for the recipe and was amazed.

1 sm can chickpeas, drained
1 1/2 cups salsa
1 tsp cumin
lime juice (optional)
fresh cilantro (optional)
hot rice

Great, isn’t it? Just combine the salsa, chickpeas and cumin. You can either simmer on the stove or refrigerate overnight to let the chickpeas pick up the flavors. Serve hot over rice, with lime and cilantro if you want. (I do!)

My go-to Pinterest chicken recipe

21 Mar

Not all delicious food food photographs well. Case in point. So just trust me. We eat this about once a week!

4 boneless, skinless chicken breasts, cut into strips
1/2 cup zesty Italian dressing
juice from one lime
3 Tbsp honey

Place chicken in gallon ziplock bag. Combine all other ingredients and pour over. Seal and marinate for at least an hour. (Or if you’re in a rush – don’t.)

Pour all ingredients into a large skillet and cook over medium heat sloooowly (like 20-30 minutes) until liquid evaporates and remaining marinade becomes thick and caramelized.

Red pepper sloppy joes

11 Oct

1/2 pound ground beef
1 Tbsp brown sugar
1 small onion, finely chopped
1/4 red bell pepper, finely chopped
1 tsp vinegar
1 tsp Worcestershire sauce
3/4 to one cup tomato purée
salt and pepper to taste
2 toasted buns

Brown ground beef in a skillet over medium high heat. Drain off fat. Reduce heat to medium and cook onions, peppers, sugar, vinegar and Worcestershire sauce with meat for five minutes. Add tomato purée and stir. Reduce heat to simmer and cook five minutes longer. Add salt and pepper to taste. Serve over toasted buns.