Because made from scratch is so much better than the stuff in a can!
- 1 tbsp olive oil
- 1 Green Chili diced (Pablano, Big Jim, Hatch…. )
- 1 Onion coarsely chopped
- 2 cloves of garlic diced
- 1 tsp jalapeno pepper powder
- 3 tablespoons of Tomato Paste
- 1 can (drained) Diced Tomatoes with Jalapenos
- 1 pint Tomato Sauce
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Worcheshire Sauce
- 1/2 tsp Smoked Paprika
- 1 tbsp Brown Sugar
- 1.5 lbs of Ground Meat
- In a large (deep) skillet heat your oil and brown your green chili, onion and garlic over medium heat.
- Add in your ground beef and brown thoroughly.
- Drain off all grease from the meat and onion mixture.
- Sprinkle the jalapeno powder, brown sugar, smoked paprika and apple cider vinegar over the meat.
- Mix thoroughly.
- Add your Worcheshire sauce, diced tomatoes with jalapenos and tomato sauce.
- Mix well.
- Drain off any extra grease that populates the mixture as you cook.
- Add in the tomato paste and mix well into your mixture.
- Continue to stir at a medium low heat until the mixture is thick.
- Serve on Hamburger Buns or rolls or bread of your choice.
Until Next Time,
Mrs. Kay L. Rice
This year our pumpkin patch is truly worthy of a visit from the Great Pumpkin himself. We have been very blessed with beautiful perfectly sized pie pumpkins.
While most think of baked goods when it comes to pumpkins, there is a hidden gem that a waits. Pumpkin Soup. Here is my recipe.
- 1 tsp Coconut oil
- 1 large onion coarsely chopped
- 4 cloves of garlic diced
- 1/4 cup of brown sugar
- 1 tsp of cinnamon (I like cinnamon so I use more like 2 tsp)
- 1 tsp of fresh crushed ginger (Again, I tend to be heavy handed on the fresh ginger root. You can also used ground powdered ginger.)
- 2 cups of vegetable broth
- 2 cups of water
- 1/2 cup of heavy cream (you can also use a heavy coconut cream, this does change the flavor a bit.)
- 1 four pound pumpkin
- pinch of salt
- grind of pepper
- Immersion Blender
- Dutch Oven
- Sharp Large Knife
- Sturdy large spoon (for scooping out pumpkin guts)
- Halve your pumpkin, scrape out “guts” (save your seeds for roasted pumpkin seeds if you like).
- Peel your pumpkin:
- TIP: Peeling a pumpkin is hard work. If you have a microwave you can “cheat”. Quarter your pumpkin halves. Place on a microwave safe platter, cover with a microwave save cover and use your potato setting for 2 potatoes. Repeat for the other half.
- Remove from microwave and cool. At this point you can just peel off the rind of the pumpkin. Easy peasey.
- Chop your pumpkin in cubes and set to the side.
- In your Dutch Oven, on medium heat; add in your coconut oil, garlic and onion and saute until golden.
- Add in your pumpkin cubes, broth and water.
- Bring to a steady boil for about 5 minutes.
- Reduce heat and add in Ginger, Cinnamon, Brown Sugar and stir until well mixed and the sugar is dissolved.
- Simmer until pumpkin is fork tender. So you can easily pierce with a fork.
- Remove from heat.
- With your Immersion blender, blend until the contents are smooth.
- Fold in your cream until well mixed. DO NOT return to heat.
- Add in a pinch of salt and pepper to taste.
- Serve in Bowls with a drizzle of cream.
Side Note: My husband likes to add a touch of heat to this soup. As a suggestion use a sauce or Pepper that has a Citrus overtone, such as a Lemon Drop Pepper.