edit - add raisins to the salad, and go a bit more sparingly on the shallot unless you want to taste it for the nest 12 hours

Uberchili
This stuff is SPICY! And oh so good! It's as authentic as ethnic cuisine gets in the spices, but the other stuff... well... I usually use canned beans, because I'm lazy. However, it's definitely cheaper and healthier to use dried beans. The only trouble with this is that cooking beans takes a whole day worth of thinking ahead, and if you're anything like me that just doesn't really happen. So I'm listing the ingredients in terms of cans, but if you'd like to, feel free to substitute 1 cup of cooked beans instead. Trust me on the canned tomato, though. While the recipe appears to take a great deal of time, most of that is engaged in simply waiting, so it's really much easier than it looks.

1 can black beans
1 can kidney beans
1 can butter beans
1 large can crushed tomatoes
2 stalks celery, chopped
1 lb. eggplant, chopped
1 onion, minced
1 small tomato, chopped
1/2 cup lentils
1-5 habeñero chilis, depending on desired heat (I recommend not going over 3 unless you're really brave)
~1 cup brown sugar
~1/2 cup corn meal
1/4 cup olive oil
1/4 cup lemon juice
1/8 cup orange juice
Spices:
salt
copious amounts of garlic
cumin
absurd amounts of cardamom
oregano
epazote
acciote
cayenne
black pepper
sage

Combine the beans (rinsed! rinsed!), celery, onion, and can of tomatoes (WITH the liquid in the can!) in a LARGE pot over med. heat. Add epazote, acciote, garlic and sage, and cover. Let simmer about 10 minutes.

Add eggplant and a spoonful (however much you really like) of brown sugar, cardamom, cumin, and cayenne. Go nuts with the spices. Add the lemon juice, and cover it again. Let it simmer for about 15 minutes, stirring occasionally.

Add the lentils. Add more garlic! Add more cardamom! Add the olive oil, oregano, and the habañeros. Add some more sugar, while you're at it. Now cover it and let it sit for another 15 minutes.

Add more spices, if you think you need it, and then add salt. Go easy on it, you'd be surprised what a long way a little bit can go. Add more of the sugar, cardamom, and garlic if you'd like. It should still be a bit soupy. If not, add the orange juice. If you're not comfortable with the idea of putting orange juice in chili, too bad. It's good.

Now that it's pretty much done, add the corn meal. That will thicken it up some, (not that it realy *needs* it, I suppose,) and actually complete a protein. This chili- now that you've put the corn in it, has the same sort of proteins as a steak. Isn't science fun?

I recommend serving it on top of either baked potatoes or brown rice, with yogurt on the top. Of course, sour cream and cheddar cheese can also add a lot to this stuff.

Make sure you eat it soon- the longer it sits in your fridge, the spicier it's gonna get.

Serves 6+

 

 vegetable oil spray
 1 1/2 pounds pork loin chops
 1/4 cup honey
 1/4 cup lemon juice
 2 tablespoons soy sauce, low sodium
 1/2 teaspoon minced garlic
 
 Spray a large skillet with vegetable oil. Place over medium 
 high heat. Add pork chops to hot skillet and brown for 1 
 minute on each side. Reduce heat to medium 
 and cook about 8 minutes; turn and cook 5 minutes 
 more or until done. Meanwhile, 
 in a small bowl, stir together remaining ingredients. 
 Set aside. Remove chops 
 form skillet when the are done. Keep warm. Add 
 honey mixture to skillet. 
 Cook 3 minutes, stirring occasionally. Pour over pork chops.

OK so soy sauce isn't so good for you, but hey this is a yummy recipe.
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OK I don't know what flaxseed if or if something can be substituted for it but I will find out somehow.



One 15-ounce can black beans, drained and rinsed (I may or may not include this)
1 pound lean ground beef (90% or higher)
2 large omega-3 eggs, beaten
1 large carrot, peeled and shredded (about 1 cup)
1/2 cup seasoned bread crumbs (I make my own with toast and herbs and a bit of salt and maybe garlic powder.- whatever floats your boat)
1/3 cup ground flaxseed
1/4 cup ketchup (I make my own with tomato paste, salt, and vinegar)
1/2 teaspoon garlic powder
2 tablespoons ketchup (make own)
Salt and pepper to taste

Preheat the oven to 375°F. Lightly oil or coat a 9 X 13-inch baking dish with nonstick cooking spray and set aside. Mash the beans in a large bowl using the back of a large fork or spoon until smooth but still a bit chunky. Add the beef, eggs, carrot, bread crumbs, ground flaxseed, ketchup, garlic powder, and salt and pepper to taste and mix until well combined. Place the meat mixture in the middle of the baking dish. Shape into a 6 X 8-inch rectangle, about 1-1/2 inches high. Spread 2 tablespoons ketchup evenly on the top and sides. Bake until an instant-read meat thermometer registers 160°F, 50 to 60 minutes. Let stand for a couple of minutes before serving.

Nutrition Information per serving:
280 Calories, 11g Total Fat, 3g Saturated Fat, 1.3g Omega-3 Fat, 23g Carbohydrates, 6g Fiber, 640mg Sodium, 23g Protein, 110% Vitamin A, 20% Iron

This is a drink I am making for christmas.

• 3 cups white grape juice
• 1 cup grapefruit juice
• 1 40-ounce bottle cranberry juice cocktail
• 1 lemon, sliced

Combine juices and lemon in a large saucepan. Bring to a boil. Cover and simmer for 10 minutes. Remove lemon slices. Serve hot in mugs.

Serves 16

Since it is chilly outside, my first Recipe is going to be a hot soup.
I am going to post the recipe now and within 3 days I will make it and post in comments how it is.

• 1 pound zucchini (3 to 4 small), washed and sliced
• 1 cup chopped onion
• 1 cup vegetable broth (I don't see why chicken broth couldn't be used)
• Sea salt to taste
• 1/8 teaspoon basil
• 1/8 teaspoon thyme
• 1/8 teaspoon marjoram
• 2 cups milk
• Whipped cottage cheese or yogurt (I may just make a cheese sauce here)
• Minced Scallions

Place zuccini, onion, broth and salt in a saucepan and bring to a boil. Cover and simmer gently until tender. Cool. Add basil, thyme, and marjoram, and puree in blender or food mill. Stir in milk, and heat but do not boil. Top with cottage cheese and minced scallions.

Serves - 4