• 2 lbs lean ground beef or stew meat
• 32 oz chunky salsa
• 28 oz diced tomatoes (1 big can)
• 30 oz red kidney beans or black beans (2 cans)
• 2 tbs chili powder
• 2 tsp ground cumin
• 2 tsp garlic powder
• 2 tsp dried oregano

Directions

1. Brown the beef in a skillet, drain the fat. Add the meat to the slow cooker.
2. Open cans and add rest of the stuff.
3. Add the spices, stir well.
4. Cook, covered, on low for 8 hours.

(If you 1.5x this recipe it will totally fill a 6 quart crock pot but it won’t bubble over.)

Ingredients

• 2 tbs maple syrup
• 1 tbs Worchestershire sauce
• 2 tsp ancho cile powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 cups pecan halves

Directions

1. Preheat oven to 375(F).
2. Combine maple syrup, Worchestershire sauce,, chile powder, cumin, salt, and pepper in a large bowl, stirring well.
3. Add nuts to the syrup mixture and stir to coat.
4. Line baking sheet with parchement paper.
5. Spread teh nusts in a single layer ont he baking sheet.
6. Bake for abotu 10 minutes or until lighhtly browned.
7. Cool on the pan.

Source: Cooking Light

Highlights

• Christmas nuts.
• Make lots.

• Vegetarian/Vegan
• 40 mins prep and cook
• Feeds 4 – 6
• Easily doubled for a crowd

Ingredients

• 2 tsp olive oil
• 1 c. chopped onion
• 3/4 c. chopped celery
• 1/2 c. chopped carrots
• 1 tsp. minced garlic
• 2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. ground ginger
• 1/2 tsp. turmeric
• 1/4 tsp. ground black pepper
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1/8 tsp. ground red pepper (cayenne)
• 1 1/2 c. water
• 2 tbs. tomato paste
• 2 (15.5 oz) cans chickpeas – garbanzo beans, rinsed and drained
• 1 (14.5 oz)can diced tomatoes, undrained
• 2 tbs. chopped cilantro
• 1 tbs. lemon juice

Directions

1. heat oil in a large saucepan or Dutch oven over medium-high heat.
2. Sauté onion, celery, carrot and garlic approx. 5 minutes.
3. Stir in spices (cumin through cayenne) and sauté 1 minutes.
4. Add water, tomato paste, chickpeas, tomatoes. Simmer 20 minutes.
5. Add cilantro and lemon juice just before serving.

Source: Cooking Light

• Remember to make rice the day before
• 30 mins prep and cook
• Feeds 4
• You can mess around with the sauce

Ingredients

• 4 cups cold cooked rice
• 1 1/2 tbs canola oil
• 1 1/2 cups chopped onion
• 1 tbs minced garlic
• 1 cup thinly horizontally sliced green beans
• 3/4 cups dieced ham (approx 4 ounces)
• 1/4 cup soy sauce
• 2 1/2 tsp sesame oil
• 1/4 tsp ground black pepper
• 2 large eggs, lightly beaten
• 1/4 cup 1 inch slices green onion

Directions

1. Break up the rice.
2. Heat a large wok over high heat, add canola oil.
3. Add chopped onions and garlic. Fry 1 minute or until oinions begin to brown.
4. Add green beans and ham. Fry 2 minutes ot until ham browns.
5. Reduce heat to medium high.
6. Add cold  rice to wok. Stir fry 2 minutes
7. Mix soy sauce, sesame oil, and black pepper, add to wok. Stir well.
8. Push rice up the sides of the wok and pour eggs in to the center. Cook 30 seconds until eggs begin to set.
9. Stir scrambled eggs into the rice.
10. Sprinkle with green onions and serve.

You can add stuff to the sauce. Try chili paste or a tablespoon of black
bean sauce.

Source: Cooking Light

Blackdog and Magpie is currently undergoing heavy renovations. A few bits and pieces still work, but most of it is thoroughly tossed up and over.

We are Jim (blackdog) and Lara (magpie) Harriger. You can reach us by sending email to blackdog_at_blackdogandmagpie_dot_net or magpie_at_blackdogandmagpie_dot_net

Drop by again in a week or so and we’ll have something new and cool to show you!