We decided to combine our January event with a mini shower for Kristin Robertson, one of our cooking group "regulars!" :) Jenny thought it might be a great idea to bring meals that freeze well - and bring extra to stock Kristin's freezer before baby came! Smart. Jenny hosted and Stacy made adorable decorations . . . see? Aren't they so cute?
The January girls!
And . . . of course, here's the food:
Stacy made a cheeseball (who doesn't love a cheese ball?!)
and she made this yummy, chicken and bean soup.
Jenny made these oh-so-yummy chicken pot HAND pies.
I made a beef chili with black beans.
I also made this rice pudding. It was okay, not the best - I'm not even including the recipe.
(Jenny and Kristin both said they have a better recipe for me! Yay! I always love the HUNT to fine the "perfect" recipe for something! That's one of the things this group is all about, right?)
Now - here is something worth talking about! In her words, Jenny made "heaven in the form of dessert" and I think she was right. Beautiful and melts in your mouth. Yum!
Again - good times! (Clearly . . . ) Ha!
******************************************************************************
THE RECIPES:
BEEF CHILI WITH BLACK BEANS
Williams-Sonoma Cooking at Home
3-4 Tbs canola oil
3 pounds lean beef stew meat, trimmed and cut into 3/4 in cubes
2 carrots, peeled and finely diced
3 yellow onions
4 tsp chopped garlic
3 Tbs all purpose flour
1/4 C cili powder
3 1/2 tsp ground cumin
2 1/4 tsp dried oregano
salt
1/4 tsp red pepper flakes
2 cans (28 oz each) plum/roma tomatoes, drained and chopped
5-6 cups beef stock
2 chipotle chilies
2 cans black beans
1 C shredded monterey jack cheese
1 C sour cream
2 Tbs chopped fresh cilantro
Pour enough oil into a large, heavy, deep-sided pot to film the bottom and place over medium heat. Working in batches, and adding more oil as needed, add the meat to the hot oil in a single layer and cook, turning often, until browned on all sides, 3-5 min. AS each batch is ready, transfer to a plate.
Add more oil to the pot to film the bottom and warm over medium heat. Add carrots, 2/3 onions and the garlic and cook, stirring often, till softened, about 2 minutes. Return browned meat to pot, sprinkle with the flour and cook, stirring vigorously for one minute. Add chili powder, cumin, oregano, 1 1/2 tsp salt, red pepper flakes, tomatoes, 5 cups stock and chipotle chilies. Bring to simmer, reduce heat to low, cover and cook for abt 30 min. Uncover and continue to cook, stirring occasionally, until the eat is fork tender, 1 1/2 -2 hours longer. If the chili becomes too thick during simmering, thin with as much of remaining broth as necessary. Taste and adjust the seasoning. Remove the chilies and discard them.
Rinse the beans, drain and pat dry. In a large, heavy frying pan over medium high heat, warm 2 tsp of oil. Add remaining onion and cook, stirring often, until softened about 3 minutes. Add beans and cook stirring until hot, 2-3 min longer. Mix with rest of chili. Garnish with cheese, sour cream and cilantro.
Serves 6
THREE LAYER BERRY AND BROWN SUGAR PAVLOVA
Jenny's note: I substituted plain pomegranate seeds instead of the berry mixture in this recipe, which was amazing if I do say so myself. I'm pretty sure any sort of fruit/berry would work great in this.
