Yesterday I made a large batch of soup...Today I'm making a large batch
of chili for the freezer and the 'famed' Leila's Pear Clafouti for
dessert tonight. For those days I don't feel like making a lunch; the
soup and the chilli should last me till the xmas season.

As for the Clafouti, well into each life some goodness should fall.



@@@@@ Now You're Cooking! Export Format

Al's Chili Con Carne

none

4 pounds lean ground beef
1 large onion; chopped
1 can(15 oz) diced tomatoes in juice
3 tablespoons chile powder
2 tablespoons ground cumin; * see note
1 tbsp taco seasoning mix
4 garlic cloves; crushed
Salt; to taste
Freshly-ground black pepper; to taste
1 large green bell pepper; chopped
1 can (15 oz) black beans
1 can(15 oz) kidney beans

Brown ground beef in dutch oven. Drain excess fat. Add chopped onion
and
garlic, and saute until onion is soft. Add tomatoes (with the juice) and
cumin. Add chili powder. Add salt and pepper, to taste. Simmer
uncovered
for 20 to 30 minutes to allow flavors to blend.



I added black beans and bell pepper and increased onion from 1/2 to 1,
large, doubled garlic.

I reduced chili powder to 1 1/2 tbsp from 3 tbsp and added 1 tbsp taco
seasoning.


Aug 2006

*I'm going to try it without the cumin as both the chile powder and taco
seasoning have cumin..and excess cumin gives me heartburn these days.

trying this with 1 lb moose meat and 1.5 kilo beef and pork mixed ground
meat.


** Exported from Now You're Cooking! v5.74 **





@@@@@ Now You're Cooking! Export Format

Leila's Pear Clafouti

none

1 tbls. unsalted butter, approx.,; grease pan
granulated sugar; dusting pan
1/2 cup sugar,
4 pears, peeled halved and cored
3 eggs
1/3 cup all-purpose flour
3/4 cup heavy cream
---- or ----
3/4 cup plain yogurt
3/4 cup milk
1 teaspoon vanilla extract
pinch salt
confectioners sugar

Preheat oven to 350 Fahrenheit. Butter a grain dish, 9x5x2, or a
10-inch round deep pie plate; sprinkle it with sugar, then invert to
remove the excess. Lay the pears in one layer in the dish.

Beat the eggs until foamy. Add the 1/2 c. of sugar and beat with a
whisk or electric mixer until foamy and fairly thick.
Add the flour and continue to beat until thick and smooth. Add the
cream, milk, vanilla, and salt.
Pour the batter over the pears. BAke for about 20 minutes, or until the
clafouti is nicely browned on top and a knife inserted into it comes
out clean.

(Note this took much longer than 20 minutes in my oven).
Sift some confectioners' sugar over it and serve warm or at room
temperature.

Leila's note- my husband said it was a fancy dessert. He wouldn't be
dissuaded even though I swore it was easy as muffins. You could
substitute all kinds of fruit for the pears.... and different
flavorings instead of vanilla: almond, orange flower water, etc.

Excellent.



** Exported from Now You're Cooking! v5.74 **



--


Curiosity killed the cat, but for a while I was a suspect

-Alan

In article >,
Mr Libido Incognito > wrote:

> Yesterday I made a large batch of soup...Today I'm making a large batch
> of chili for the freezer and the 'famed' Leila's Pear Clafouti for
> dessert tonight. For those days I don't feel like making a lunch; the
> soup and the chilli should last me till the xmas season.
>
<snipped simple chile recipe>
>
> I added black beans and bell pepper and increased onion from 1/2 to 1,
> large, doubled garlic.
>
> I reduced chili powder to 1 1/2 tbsp from 3 tbsp and added 1 tbsp taco
> seasoning.
>
>
> Aug 2006
>
> *I'm going to try it without the cumin as both the chile powder and taco
> seasoning have cumin..and excess cumin gives me heartburn these days.
>
> trying this with 1 lb moose meat and 1.5 kilo beef and pork mixed ground
> meat.
>

Agreed with the changes... Too much Cumin is just, well, too much. ;-)
Last time I made tacos, I used ground venison cut with some ground pork.
It works.

I'd skip the bell peppers tho'. They just don't agree with me.

Still too hot here for chili. :-(
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

OmManiPadmeOmelet wrote on 22 Aug 2006 in rec.food.cooking

> Still too hot here for chili. :-(
>

Clafouti just went in...Chilli is simering...needs to reduce a tad.

Seems the moose meat sucked up liquids and is now releasing them... I added
more diced tomato when the moose meat dried out the pot so now I have too
much liquid. Such is life.

Leila is correct it is easy to make, but peeling ripe pears is very goey
and messy. The batter tastes devine...

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

Mr Libido Incognito wrote on 22 Aug 2006 in rec.food.cooking

> Leila is correct it is easy to make, but peeling ripe pears is very goey
> and messy. The batter tastes devine...
>
>

Clafouti timing is way out...Curse you Mr Bitman!!!
More like 40 to 45 minutes @ 360F.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

In article >,
Mr Libido Incognito > wrote:

> OmManiPadmeOmelet wrote on 22 Aug 2006 in rec.food.cooking
>
> > Still too hot here for chili. :-(
> >
>
> Clafouti just went in...Chilli is simering...needs to reduce a tad.
>
> Seems the moose meat sucked up liquids and is now releasing them... I added
> more diced tomato when the moose meat dried out the pot so now I have too
> much liquid. Such is life.

Cheat and use a thickener perhaps? :-)


>
> Leila is correct it is easy to make, but peeling ripe pears is very goey
> and messy. The batter tastes devine...

Yum!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >,
"Helen Harrand" > wrote:

> > Aug 2006
> >
> > *I'm going to try it without the cumin as both the chile powder and taco
> > seasoning have cumin..and excess cumin gives me heartburn these days.
> >
> > trying this with 1 lb moose meat and 1.5 kilo beef and pork mixed ground
> > meat.
> >
> >
>
>
> I know that you low carb.......have you ever tried the black soy beans?
> They have like 3 carbs for the entire can and I love them in chili.
> Just a thought. YMMV.
>
> helen

That's an excellent suggestion actually. :-)
I have some ham shanks I need to make into stock.
It's to hot out right now for a pot of pork and beans but I'll be using
the dried black soybeans I have on hand when I do!

They really are very good, but tend to be tough if not handled right.
For once, it's a bean that benefits from a LONG soak with frequent water
changes.

I have a housemate that _demands_ beans be "sprouted" if I start with
dried beans instead of canned, (he swears they are more nutritious that
way!) so I do a 3 day soak on black soybeans. I change the water 2 to 3
times per day. After 3 days, the beans begin to split and show a root
sprout. Then I cook them.

I must admit with the black soy bean, I tried cooking them from dry a
couple of times with no soak. I got a variable pot of beans with some
tender, some a bit crunchy and that was using a pressure cooker. It was
not pleasant.

With the 3 day soak, ALL of them were toothsome tender.

I know it sounds odd, but that experiment has been repeated more than
once.

Sometimes weird housemates are not a bad thing. ;-)

Canned are a better bet but they are hard to find! Eden foods as far as
I know are the only ones selling canned or dry Black Soy Beans. I get
the canned ones at Central Market in Austin. I got the dried ones
directly from Eden Foods by mail order.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

On Tue, 22 Aug 2006 15:07:56 -0700, "Helen Harrand"
> wrote:

>I know that you low carb.......have you ever tried the black soy beans?
>They have like 3 carbs for the entire can and I love them in chili.
>Just a thought. YMMV.

I second that suggestion, Alan.

(Helen, your clock is ahead, too)

Carol

Mr Libido Incognito wrote:

> Al's Chili Con Carne
<snip>

WOOOOOO

NOW YOU'RE WRITING WITH BIG CHALK

"Mr Libido Incognito" > wrote in message
...
> Yesterday I made a large batch of soup...Today I'm making a large batch
> of chili for the freezer and the 'famed' Leila's Pear Clafouti for
> dessert tonight. For those days I don't feel like making a lunch; the
> soup and the chilli should last me till the xmas season.
>
> As for the Clafouti, well into each life some goodness should fall.
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Al's Chili Con Carne
>
> none
>
> 4 pounds lean ground beef
> 1 large onion; chopped
> 1 can(15 oz) diced tomatoes in juice
> 3 tablespoons chile powder
> 2 tablespoons ground cumin; * see note
> 1 tbsp taco seasoning mix
> 4 garlic cloves; crushed
> Salt; to taste
> Freshly-ground black pepper; to taste
> 1 large green bell pepper; chopped
> 1 can (15 oz) black beans
> 1 can(15 oz) kidney beans
>
> Brown ground beef in dutch oven. Drain excess fat. Add chopped onion
> and
> garlic, and saute until onion is soft. Add tomatoes (with the juice) and
> cumin. Add chili powder. Add salt and pepper, to taste. Simmer
> uncovered
> for 20 to 30 minutes to allow flavors to blend.
>
>
>
> I added black beans and bell pepper and increased onion from 1/2 to 1,
> large, doubled garlic.
>
> I reduced chili powder to 1 1/2 tbsp from 3 tbsp and added 1 tbsp taco
> seasoning.
>
>
> Aug 2006
>
> *I'm going to try it without the cumin as both the chile powder and taco
> seasoning have cumin..and excess cumin gives me heartburn these days.
>
> trying this with 1 lb moose meat and 1.5 kilo beef and pork mixed ground
> meat.
>
>


I know that you low carb.......have you ever tried the black soy beans?
They have like 3 carbs for the entire can and I love them in chili.
Just a thought. YMMV.

helen

>
> > > Aug 2006
> > >
> > > *I'm going to try it without the cumin as both the chile powder and
taco
> > > seasoning have cumin..and excess cumin gives me heartburn these days.
> > >
> > > trying this with 1 lb moose meat and 1.5 kilo beef and pork mixed
ground
> > > meat.
> > >
> > >
> >
> >
> > I know that you low carb.......have you ever tried the black soy beans?
> > They have like 3 carbs for the entire can and I love them in chili.
> > Just a thought. YMMV.
> >
> > helen
>
> That's an excellent suggestion actually. :-)
> I have some ham shanks I need to make into stock.
> It's to hot out right now for a pot of pork and beans but I'll be using
> the dried black soybeans I have on hand when I do!
>
> They really are very good, but tend to be tough if not handled right.
> For once, it's a bean that benefits from a LONG soak with frequent water
> changes.
>
> I have a housemate that _demands_ beans be "sprouted" if I start with
> dried beans instead of canned, (he swears they are more nutritious that
> way!) so I do a 3 day soak on black soybeans. I change the water 2 to 3
> times per day. After 3 days, the beans begin to split and show a root
> sprout. Then I cook them.
>
> I must admit with the black soy bean, I tried cooking them from dry a
> couple of times with no soak. I got a variable pot of beans with some
> tender, some a bit crunchy and that was using a pressure cooker. It was
> not pleasant.
>
> With the 3 day soak, ALL of them were toothsome tender.
>
> I know it sounds odd, but that experiment has been repeated more than
> once.
>
> Sometimes weird housemates are not a bad thing. ;-)
>
> Canned are a better bet but they are hard to find! Eden foods as far as
> I know are the only ones selling canned or dry Black Soy Beans. I get
> the canned ones at Central Market in Austin. I got the dried ones
> directly from Eden Foods by mail order.
> --
> Peace!
> Om
>


I can actually find them here at our Publix. I was surprized to find them
but happy. Now if they just weren't so damned expensive! Two and a quarter
for a can of beans!!!!

hugs,
helen

"Damsel in dis Dress" > wrote in message
...
> On Tue, 22 Aug 2006 15:07:56 -0700, "Helen Harrand"
> > wrote:
>
> >I know that you low carb.......have you ever tried the black soy beans?
> >They have like 3 carbs for the entire can and I love them in chili.
> >Just a thought. YMMV.
>
> I second that suggestion, Alan.
>
> (Helen, your clock is ahead, too)
>
> Carol

I know that my clock on the 'pooter is 15 minutes fast but it just doesn't
keep time correctly!

hugs,
h

Mr Libido Incognito > wrote:
>4 pounds lean ground beef
>1 large onion; chopped
>1 can(15 oz) diced tomatoes in juice

Looks like a nice spaghetti sauce. So when
are you going to make the chili?

--Blair

In article >,
"Helen Harrand" > wrote:

> I can actually find them here at our Publix. I was surprized to find them
> but happy. Now if they just weren't so damned expensive! Two and a quarter
> for a can of beans!!!!
>
> hugs,
> helen

Eden's website charges $1.80 per can.
Central market charges around $3.00 per can.

That's why I got the dry, but they come out at nearly $2.00 per lb. with
the shipping.

But that's still cheaper than the canned and since I _know_ for sure
they will sprout, I intend to plant some this next spring.

I was not set up for gardening this year due to a need to conserve
money. Water is expensive right now. :-( I need to lay in some proper
garden beds with drip irrigation...... or try Hydroponics.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson