HomeIn The KitchenOctober 2018- In The Kitchen

October 2018- In The Kitchen

October 2018- In The Kitchen

FOOTBALL! If your house is like our house, FOOTBALL reigns supreme right now and we need just the right food as we’re hoping for just the right win. We think we have what it takes this month… whether you’re entertaining a crowd with nibbles or preparing something more meaty for your family. Easy to prepare so you, too, can enjoy the game, have cut up veggies on hand for these great dips. And get out your slow cooker to have your chili ready for some serious enjoyment. Hey it’s FOOTBALL and no one likes to go hungry when they’re cheering on their favorite team. (It’s the Eagles, of course!!!) Enjoy!

2 lbs. boneless chuck roast
2 Tbsp. olive oil
1 medium white onion
1 red bell pepper
2 C. chicken broth
1 28-oz. can whole peeled tomatoes
2 tsp. garlic powder
2 tsp. ground cumin
2 15-oz. cans kidney beans, rinsed & drained

Cut the beef in 1-inch cubes, trimming and discarding any larger pieces of fat. In large skillet, heat oil on medium-high. Add beef and cook 8 min., until golden brown, turning pieces over halfway through. Chop the onion. Seed and finely chop the bell pepper.

Transfer meat to slow cooker. To same skillet, add onion and bell pepper. Cook 3-4 minutes, stirring occasionally. Add vegetables to slow cooker along with the broth, tomatoes, garlic powder and cumin. Stir the beans into slow cooker. Cover and cook on low 8 hours, until beef is tender.

Serve over rice. Garnish with shredded lettuce and cilantro.

3 14.5-oz. cans chicken broth
1 28-oz. can diced tomatoes w/ basil, garlic, oregano
1 bulb fennel, trimmed, quartered, cored & sliced
1 C. chopped onion
8 C. chopped kale
9 oz. cheese-filled tortellini
2 Tbsp. fresh oregano, chopped
1-2 Tbsp. whipping cream
½ C. grated Parmesan cheese

In 6-qt. slow cooker stir together broth, tomatoes w/juices, fennel & onion. Cover and cook on low for 6 hours or on high for 3 hours.

Stir in kale, tortellini and oregano. Cover and cook on high for 30 minutes until tortellini are tender. Stir in cream. Serve with Parmesan cheese.
1 lb. campanelle pasta
½ C. olive oil
1 small red onion, chopped
2 Tbsp. minced garlic
1 6-oz. can tuna in oil, drained
2 C. cherry tomatoes, halved
8 oz. frozen artichoke hearts, thawed & quartered
2 Tbsp. capers, rinsed & drained
2 Tbsp. chopped fresh thyme leaves
¼ C. chopped fresh flat-leaf parsley leaves
Salt & pepper to taste

Prepare pasta al dente. Drain and reserve about 1 C. pasta water.

In a large skillet, heat ¼ C. oil over medium-high heat. Throw in onion and cook until soft. Stir in grlic and cook until you smell the garlic. Add tuna to skillet and break into chunks with fork. Spoon in cherry tomatoes, artichoke hearts, capers and thyme. Stir occasionally, cooking until tomatoes begin to soften. Should take about 8-10 minutes.

Add pasta, remaining oil and parsley. Toss until all ingredients are coated, using a bit of the pasta water if needed. Season to taste with salt and pepper. Serve warm or at room temperature.


Puree 1 ½ C. ricotta in food processor until smooth. Transfer to bowl and stir in ½ C. roughly chopped assorted oil-marinated chopped olives. Season with salt and pepper. Top with more olives and their oil.

Puree two 5-oz. packages soft garlic-and-herb cheese in processor. Add 2 chopped Persian cucumbers, season with pepper and pulse to combine.

Mash 2 avocados with 1/3 C. ranch dressing until combined but still chunky. Season with salt.

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