Barbecue Franks And Beans

For this pot of franks and beans I soaked a half bag of dried pinto beans overnight than simmered the pot on medium-low heat for 2 hours until the beans tenderized. I used turkey franks and tossed in carrots for color and vitamin A. You can easily use canned beans to reduce your cooking time by 1 1/2 hours, which I do sometimes. The sauce thickens more as it cools. 

An old summer standby: On the 4th of July baked beans were on sale because the supermarket knows what people want to eat at a cookout. However, I returned cans of a popular brand to the grocery shelf because they contain too much sugar for my liking. Instead, I bought 5 cans of regular beans and made my own recipe of Barbecue Franks and Beans without adding any sugar. Barbecue sauce is sweet enough! And so, the dish was delicious. Here is the recipe for your next cookout:

Know that you can: Begin with a package of dried beans, but I did not think that far ahead, therefore used canned beans. Canned beans save the time of overnight soaking and are cooked and tender straight out of the can. (In other words, who the heck knew yesterday, come today I'd make baked beans?)  

Barbecue Franks And Beans
(About 4 servings)

Ingredients:

2 cans (15 ounce) beans (Any bean will do: navy, pink, pinto, Roman, etc.)
1 onion, diced
2 stocks of celery, sliced
2 carrots, diced (I like vegetables for oomph!)
1 large chicken bouillon (Use beef, pork, any flavor of bouillon.)
barbecue sauce to taste (I had about 1/2 cup of Kraft's hot barbecue sauce to clear out of the refrigerator. Sometimes I make my own BBQ sauce also.)

1 small can tomato sauce

1 squirt of tomato paste, if you have it (Leave out if you don't.)
Spices to taste: I used my Cajun spice mix and an extra sprinkle of dried powder garlic

1/4 teaspoon of cumin
2 - 3 franks, sliced (beef; or turkey franks. Turkey franks went into this batch. I grilled the franks with a 1/4 teaspoon of cumin in a pan 1st. When lazy I simply slice and toss them into the pot, but grilling separately adds a depth of flavor. Portions: If I use 5 cans of cooked beans or 1/2 package of dried beans I'll toss the entire package of franks into the pot and increase the amount of cumin. So eyeball how many franks to add ... to end up with the right ratio of franks to beans to barbecue sauce. Make sure you are left with some liquid in the pot.)

Photo: Frenchs

Directions:

1) On the stove top toss the beans, diced onion, celery, carrot, bouillon, barbecue sauce, tomato sauce/ paste, spices and sliced grilled franks with cumin into a pot. Bring to a boil, cover and simmer until the mixture thickens. 

Eat hot. I served it with corn on the cob and my own version of Cole slaw.

Easy-breezy, no-fuss meal. "Delicious" doesn't always require lots of thought and time to pull together. BBQ beans can be cooked on the stove top or baked in the oven. Oven baked beans will require about 30 - 40 minutes depending on quantity. The stove top is faster. Both ways work! So glad I didn't settle for overly sweet, ready-made baked beans, but flavored my own.

Beans are tasty, filling and healthy. Let's eat more beans this summer! Make meat a side, or enhancer of a dish. Eating less meat is good for you, your budget and the environment.

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Skillet Chili Con Carne

Chili Con Carne is Spanish meaning chili with meat. 

On Sunday, I wondered what to do with two fresh jalapeño peppers and 1 1/2 pounds of ground beef? So I decided to make a quick one-skillet summer meal, with the thought of having leftovers to eat during the week. It was delicious!

Nothing tastes better than fresh, unprocessed, food spiced just right.

The recipe is also very forgiving. Use what you have in your kitchen. You can brown either ground beef, or cubes of lean, solid beef. You can use either a can of whole tomatoes or petite diced tomatoes plus a can of crushed tomatoes [or roasted, puréed, fresh tomatoes; or diced fresh tomatoes] tossed into the skillet to cook after browning your meat, onions and jalapeño peppers. If you have a bell pepper of any color and celery, add them to the skillet. If you don't have either, skip it. 

Here is my recipe:

Skillet Chili Con Carne

Ingredients:

1 1/2 pounds ground beef (or cubes of lean beef)

1 large onion, diced
2 jalapeño peppers, sliced
1 bell pepper, diced (I used red.)
2 stalks celery, sliced
Seasoning to taste -- I added:
1 tablespoon dried garlic (or fresh garlic)
1 teaspoon basil
1 teaspoon dried cilantro (or fresh cilantro if you have it)
a shake of dried celery
1 teaspoon oregano
a tiny sprinkle of cumin (about 1/2 teaspoon -- I don't like to add a lot. It's a strong spice.)
1 bay leaf
2 large any flavor bouillon cubes -- If you don't have bouillon, add a teaspoon of salt. (Usually, bouillon is salty.)
a dash of Worcestershire sauce
1 tablespoons cider vinegar
a sprinkle fresh black pepper

1 28-ounce can of crushed tomatoes
1 28-ounce can of whole tomatoes (or diced tomatoes work)
1 15-ounce can of red or pink kidney beans

Directions:

1. Toss the ground beef (or beef cubes) into a 12'' skillet on a stovetop over medium heat. If using ground beef, break it up into pieces.
2. As the beef is browning, add the diced onions, jalapeño peppers, bell pepper and celery. Grill them a bit. (If using fresh garlic, dice and toss it into the pan late, so it doesn't burn.) Stir occasionally to brown evenly. I used lean ground beef, so after grilling to well done, my meat was dry. No draining was necessary. But pour out the fat, if necessary.
3. Next add the cans of crushed and whole tomatoes, kidney beans, and seasonings to the skillet.
4. Simmer on low medium heat for 30 - 40 minutes.

Serve the chili with a mixed green salad and rice or al dante spaghetti. {Sometimes I make a pan of cornbread. To the basic recipe I chop 2 jalapeño peppers, a small onion, and 3 -4  garlic cloves, plus add a cup of whole corn kernels. Toss the tasty extra ingredients into the cornbread batter.}

Since I had fresh corn-on-the cob that was my starch. Here's a no-fuss way to cook it:

1. Microwave the corn-on-the-cob inside its husk for 4 1/2 minutes. It will turn out tender and perfect!
2) After cooking, wait a beat to let the ear of corn cool slightly, before removing the husk and silk to eat. It slides right off.

A simple and balanced summer dinner. The leftover chili will taste amazing too. Bon appétit!



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Signs Of Summer

If you have read my blog for any length of time, you know how I love the summer. I wait for it six months of the year. Unofficially, it begins on Memorial Weekend in the USA. 

Oh, let me count a few of the things I love about the summer season ... longer days, balmy weather, less laundry, grilling outdoors and plenty of fresh fruit and vegetables to eat. Somehow food always enters the picture.

Juicy watermelon and sweet corn on the cob begin the summer in a seriously delicious way. Some people like to sprinkle a little salt on their watermelon and butter their corn on the cob. I can eat them just as they are. When food is picked fresh, it is tasty just as it is. Plain and simple.

If you don't already eat a healthy diet, summer is the perfect season to begin. In the summer months, real food is fresh, plentiful and cheap. You won't feel deprived by working them into your meals and dropping processed, food-like-substances.

On Memorial Day, it is right that we remember all the people in the armed forces who have died while serving our country. Memorial Day like life, itself, is a paradox. Life is bittersweet. The weekend is usually a happy, relaxing one, where we take a moment to remember people who have sacrificed so much to perserve our way of life.

Photo: Hedwig In Washington of Arlington, National  Cemetery

What will you do with your summer? Do you have a reading list? A vacation to plan? Activities you are looking forward to do? A state fair to attend? Corn dogs to eat? Please feel free to share under the comments, if you wish.

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Let The Barbecues Begin

Man Crates, a merchant who sells gifts for men, asked me to blog on the topic of outdoor grilling and to discuss the essentials that go into throwing an awesome barbecue. As it happens, May kicks off the season. With a little planning, a cookout can be fun and memorable for hosts and guests alike.

Consider these ...

Eleven Tips For Hosting The Perfect Barbecue:

1) It all begins with the people. Invite friendly, helpful people who like to mingle and talk to everyone. If your guests are genuinely nice, you will have good karma at your party. Fortunately for me, my friends are the type who if they see a need, will pitch in and help. They are delightful! (Here in Manhattan, I once saw a woman drop some chips on the floor and sweep the crumbs under a table with her foot. Unbelievable! Did she forget she was in someone's home?) Be sure to go around to introduce people. Set the tone for warm and friendly!  

2) A cheese platter (of Swiss, cheddar, brie, etc.) and crackers will get the party started. Perhaps some hummus and cut up raw veggies to munch also.

3) The traditional meats to grill are burgers, chicken, bratwursts or hot dogs. These usual suspects taste great grilled. Depending on your budget, there's also steak, ribs and fish. We use a Cajun rub on the chicken and beef for people who like spice. (Here are two other easy recipes for homemade BBQ sauce.) Cheddar cheese to top burgers, if requested. Other fixings are pickles, relish, tomato slices, lettuce, purple onions, ketchup and brown mustard. Sauerkraut for the bratwursts and hot dogs. We prefer whole grain, crusty breads.

4) For a large crowd, make a big pot of chili and batches of corn bread. Or a sizable ham. Better to have too much food rather than too little. Chili, or ham can be made days ahead of the barbecue.

5) Cold slaw, German potato salad, baked beans, grilled corn-on-the-cob and a green salad will round out a menu. We try to keep our sides relatively healthy.

6) Drinks can include ice tea, craft beer, plus fine red and white wines. In the past, we served soft drinks, but now try to keep it healthy. Pitchers of ice water favored with (1) mint, or (2) lemon slices are refreshing. Some people like to make a signature alcoholic drink, but we don't, to be honest. We'd rather eat than drink at a barbecue.

7) Often guests want to bring something. I think side dishes, bags of ice and desserts are thoughtful. Bring a signature side dish, cake, pie or cookies to help feed a hungry crowd. What you bring should be ready to serve (or display, if flowers) so it doesn't add to the workload of an already busy hostess. Don't make her stop what she's doing to get you a dish to reheat your food, or find a vase for your flowers. I never thought twice about bringing a hostess flowers sans a vase before I co-hosted several large parties, myself.

8) For cookouts, I like serving fresh, in season fruit like watermelon, cantaloupes, blueberries, strawberries, cherries or peaches. 

9) Ice cream is an easy crowd pleaser. Buy some wafer cones, and ask guests if they want one scoop or two ... delish! Don't forget the chocolate sprinkles.

10) Another essential element of a barbecue is listening to great music. So whip out the soundtracks of the 70s, 80s, 90s, 00s, plus anything current you fancy. All your favorite artists playing while guests mix.

11) If you need games to turn the party up a notch, try playing musical chairs. Buy a few desirable prizes for the winners. Another fun activity is a dice game called Left, Right, Center. Click here for how to play. We found playing the game with real money (over chips) to be more fun. $3 per player is all it takes to add more excitement to the game. Keep it friendly!

And so, my tips for throwing the perfect barbecue come down to: Comprise a good guest list; prepare ahead as much as possible; keep the menu fresh, healthy, simple and pleasing; ask guests to bring ice, sides, or desserts; have lots of great music; plus a few backup games. Enjoy your guests!

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9 Ways To Save Money At The Supermarket

Photo of a Key Food: SILive.com

As my Mom says when she looks at overpriced food, “Remember, we have to eat everyday.”

Food shopping is a huge expense for the average person, taking a big bite out of a monthly budget. So how can you "get more and spend less?" (That's right Mama, I do pay attention. :) 

Here are 9 ways to lower your grocery bills:

1) Buy unprocessed, real food: meat, dairy, fruit, vegetables (fresh and frozen) and whole grains. Not only will you save money, you will improve your diet. Shop along the sides of the supermarket where the real food is laid out and avoid the middle aisles, where sugary and processed foods tend to be.

2) Don't buy prepared food. With few exceptions, buy food you wash and cut up (and season) yourself. Fruits and vegetables you slice and dice yourself stay fresh longer, and it's not that much trouble. A whole cantaloupe is usually less expensive than slices.

3) Stock up on sales. Before going through the store, look at the weekly circular and circle items you normally buy, when they are priced to draw customers into the store. They are called "loss leaders," meaning items sold below cost.

Here is an example of what I circled recently:

Skarkist solid white tuna, 99 cents/ 5 ounce can
a dozen extra large eggs, $1.69

5 lbs Idaho potatoes, $1.79

3 - 8 oz blocks of cheddar cheese, $5
a bunch of fresh broccoli, 99 cents
plum tomatoes, 79 cents/lb
globe grapes, 99 cents/lb (big and juicy!)

frozen green beans, 16 oz bag – buy 1 get 1 free at a cost of $1.75

Stock up on staples: You might buy $10 worth of cheese, 10 cans of tuna and 4 bags of frozen green beans. They last for a while, and the savings add up. (Months ago I picked up a couple of cans of unsweetened pineapple and pureed pumpkin for 99 cents each. Nice!)

4) Unless you are planning a special dinner and need a certain type of meat, fruit or vegetable, plan your meals around the store's weekly specials. If beef, potatoes and broccoli go on sale, eat that for dinner. Cook pork chops and corn-on-the-cob when they go on sale. Have chicken, asparagus and wild rice the week they go on sale. Also pay attention to manager specials on food. Since new items go on sale weekly, you won't really want for anything, nor deprive yourself of variety. You'll just pay less if you are flexible, take advantage of specials and plan ahead. I see a few tuna melts in my future. (The pineapple might turn wine into sangria, and the pumpkin becomes either soup or a cake.)

5) Slowly change habits: Eliminate foods made with white flour and refined sugars like boxed cereal, pot pies, canned cinnamon rolls, or frozen french fries. Even on sale, they are not the real bargains, nor are they the best food choices. As a special treat, I might buy a frozen pizza or bag of corn chips, but mostly, if I want chocolate chip cookies or french fries (treats I formally bought), I have to make them myself from scratch. The result: you start to streamline your grocery list and eat healthy, saving a few bucks in the process. Grocery shopping for me takes less time too.

Photo: Frank, Jr.

6) Personally, I don't clip coupons, but I'm not opposed to using them. You can save some bucks if you find coupons for items you buy anyway.

7) If your supermarket offers a rewards card, sign up. Get something back for stuff you buy anyway.

8) Buying in bulk isn't always a good idea. Not all food has a long shelf life. Only buy what you will eat, plus a little extra, so you don't have to run back to the store the next day. Eat a variety of fresh food, so you stay healthy and don't get bored.

9) Never overbuy food (or any product) regardless of how low the price goes. Waste is waste, even if you get it cheap. If you have this tendency, scare yourself straight by watching an episode of the most frightening show on television, Hoarders. Seeing how bad it can get will cure you!

Now go back to read the words in bold to remember the 9 tips for reducing your grocery bills ... and still come home with plenty of food.

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The End Of Summer

Goodbye Summer

Here are five simple things I will miss about summer:

1} The long, endless days – Daylight lasting until 9 PM.

2} Cotton and linen fabrics – So comfortable to wear, or wrap around yourself.

3} Skimpy clothes and sockless feet/No layers to bother with – Grabbing a wallet and a set of keys and heading out the door dressed as you are, in a crisp summer dress, or a pair of shorts and a soft cotton t-shirt.  I love not having a lot of stuff weighing me down.

4} Fresh picked fruits and vegetables – Especially peaches, strawberries, blueberries, watermelon, tomatoes and corn-on-the-cob.  It's true you can eat them all year around, but they don't taste the same.

5} Summer rain – It sweeps over you swiftly, and an hour later the sun is back out.  I don't mind walking in the summer rain.

So long summer.  Until next year ...

Summers go by so quickly.  And once again fall is right around the corner.

Hello autumn.

Five simple things I like about fall include:

1} Boots

2} Cashmere sweaters

3} A lack of humidity

4} Falling leaves and 

5} Freshly picked apples.

Stay tuned, friends.

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Easy Labor Day Fare

Well here we are ... approaching another long weekend.  Why not celebrate the last summer holiday with easy-to-prepare summer food and an icy summer drink?  I love a great burger grilled to perfection, with just a touch of coarse salt, pepper and maybe a sprinkle of Worcestershire sauce, plus all the fixings like purple onion, romaine lettuce, pickles and a slice of tomato.  The trick to a great burger is, don't mess with it.  Form a loose patty, flop it on one side and don't touch it until it's brown and ready to flip over on the other side.  When both sides are done, slap it on your warmed bun.  Pair it with golden brown french fries, if you wish.  I cut up fresh potatoes, brush them with olive oil and a dash of salt and bake them until crispy.  My condiments of choice are good ole American ketchup and freshly ground pepper.  Usually I'll also prepare a quick salad consisting of:  romaine lettuce, mushrooms, onions, tomatoes and a vinaigrette dressing.  Or some sides, like grilled vegetables, baked beans, or corn on the cob.  Simple, satisfying and flavorful.

What more do you need?  How about a refreshing drink, using watermelon and Jim P.'s tempting recipe:

Sirloin or sirloin-chuck is tasty

Jim's Watermelon Margaritas

Make watermelon fresca by blending:

Watermelon chunks (It's ok to keep the seeds.)

1 cup, or so of water (Eyeball all ingredients.)

A few teaspoons of sugar to taste

The juice of one lime
Strain the blended watermelon juice to remove the solids and seed particles.

Take 4 oz of the mixture and add:

1.5 – 2 oz tequila

   .5 oz triple sec

Add a little more lime juice

Add a little more sugar, or syrup if you like it sweeter.

Blend in a shaker with ice.  Then serve it straight, or on the rocks.

Jim says “The agua fresca's good straight up too.”  Many thanks for the recipe, Jim, (and for being the impetus for learning a little Spanish).  What a fitting drink, along with comfort food, for a relaxing Labor Day weekend.


¡Buen provecho

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