Filed under: Healthy Living
With the current chill in the air, I can’t think of another comfort food that warms you from within like chili. Similar to what I found while writing The Great Stuffing Debate, people are passionate about their chili. From beef to vegetarian, beans or no beans, there is a chili for everyone. In addition to being so versatile, chili is a great way to feed a large family. And with hectic schedules being the norm, this dish is perfect for leaving on the stove to feed your hungry crew as they arrive home at different times. Another option is to make slow cooker chili that can be easily put together before you leave for work (it can cook for up to 10 hours on low). When you arrive home from a long day, the enticing aroma will greet you at the door – add a salad and cornbread for a complete and satisfying meal.
My friend Linda mentioned that her favorite part of eating chili is adding different toppings. Enter an Aha! moment for my next get-together at home – a make you own chili bar. In addition to the traditional shredded cheese, diced onions, and sour cream, I am going to put out bowls of cilantro (Linda’s favorite), limes, sweet corn, crushed corn chips, diced peppers, and slices of cornbread. Another friend of mine Nicci, along with her husband Mike sponsor a chili cook off at their home. This year there was a tie that resulted in a taste off between the top two chilies. How much fun is that?
*Need some jazzy cornbread recipes to serve with your chili? Check out Corny Beer Bread with a Mexican Twist or Spicy Corn Muffins with Cheddar perfect complements to your chili
*Want an all in one dish? TSG’s Chili Potpie with Cheddar Beer Biscuit Topping will hit the spot.
*Perfect for Meatless Mondays, try my favorite chili recipe The Best Vegetarian Chili Recipe in the World – even meat eaters will ask for seconds!!
*Did you know that there is an International Chili Society? Check out their informative website for upcoming chili cook-offs.
What is your favorite way to warm up with chili?
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February 10, 2011
I love using my cast iron skillet mostly for its versatility. What other pan can you bake, broil, caramelize, fry, sauté, sear, use on the grill, and serve from. But what makes mine special is its history. A gift given to my Mom from her Mother- in-Law, this cast iron skillet dates back to 1958. Taken on many trips to the state park, it was packed in the car along with the kids, food, road maps, and a Boxer named Grimmick. Bacon and eggs, pancakes, chili, and baked beans were cooked or heated up in the cast iron skillet on a grate over the park fire pits. As the 5th child I missed out on those early family trips, but owning this cast iron skillet with its history makes me smile each time I use it.
My favorite use is searing meat which is easily accomplished using cast iron. The key is a scorching hot pan and not disturbing the meat as it develops a nice caramelized crust (see below). This usually takes only a couple of minutes per side. You can then transfer the skillet into a hot oven to achieve your desired internal temperature. After removing from the oven, it is important to let your meat “rest” for 5 – 10 minutes so the juices redistribute and not all end up on your cutting board (which will result in dry meat). Since using this cooking method, I have not grilled or broiled a steak. It is that good!
Cast iron seared steak
Cast Iron Tips/Fun Facts
- It is important that you season and clean cast iron properly for it to last you a lifetime and keep a nonstick finish. Read Cast Iron Cooking for great tips.
- In their expedition to the Louisiana territory in 1804, Lewis and Clark indicated that their cast iron Dutch oven was one of their most important pieces of equipment.
- George Washington’s mother thought so much of her cast iron cookware she made special note in her will to make sure the right person received it!
- Want a fun recipe to try in your cast iron skillet? Check out this recipe for Iron Skillet Pizza.
What is your favorite dish to cook in a cast iron skillet?
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January 13, 2011
For most people, the start of the New Year kicks off resolutions that often involve diet and exercise. As I wrote about in last week’s blog, the trend this year is towards healthy eating rather than fad diets. One proven healthy eating habit is making sure you do not skip breakfast. As we celebrate National Egg Month I thought it would only be appropriate to highlight one of the most popular breakfast foods known to man.
According to webmd.com, “a traditional breakfast of eggs may be one of the best ways to get your morning protein. While eggs are not always associated with weight loss, they contain some of the highest-quality protein. Also reported are those who eat eggs at breakfast, felt more satisfied and consumed fewer calories throughout the day, compared to those who ate a primarily carbohydrate meal like a bagel.”
When my sisters and I were young, my mom would prepare Eggs in a Nest to lure us to eat our breakfast. This dish is basically an egg served in toast rather than beside it. Simple and fun, it always did the trick.
Eggs in a Nest
From fried to poached, hard boiled to scrambled, there is an egg dish for everyone. For eye opening eggs, try our TSG Wake-Up! Scramble Eggs – breakfast with a kick!
What egg dish starts your day?
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January 6, 2011
As we ring in 2011, healthy eating will be the focus rather than fad diets according to allrecipes.com. As I wrote about in a prior blog, I truly believe it is all about balance – especially when you are a foodie! Below are additional trends from allrecipes.com to watch for in 2011.
Ethnic Foods on the Rise – Want an easy way to try an ethnic dish? Try our new TSG Simmerin’ Sauces – no passport required!
Pies – The New Cupcake – Cupcakes will be taking a backseat to pies for 2011. From sweet to savory, pies will be taking the cake! Try TSG Tropical Coconut Cream Pie –a taste of the tropics to brighten up your winter taste buds.
Pre-made Ingredients – look to Two Sisters Gourmet to stock your pantry with staple favorites.
Entertaining at Home – this trend continues with a casual sit down dinner being a popular choice.
Men in the Kitchen – branching out from the BBQ, men are becoming more comfortable in the kitchen
I wish everyone a safe and happy New Year – See you in 2011!
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December 30, 2010
Over the holidays an easy way to entertain at home is hosting a brunch. This is also a great way to feed your overnight house guests. Below are three easy brunch menus that are real holiday guest pleasers.
After Sunday Service Brunch
Spinach and Feta Scramble
Broiled Tomatoes
Cranberry Coffee Crumble Cake
Coffee, Tea, Mimosas
Late Sleepers Brunch
Puff the Magic Dragon Black Bean and Salsa Omelet
Cheddar Cheese Hash Browns
Pina Colada Parfaits
Espresso, Chai Tea, Sparkling Water
Make Ahead Brunch
Banana Bread French Toast Casserole
Holiday Brunch Casserole
Frozen Fruit Cups
Coffee/Hot Chocolate Bar – offer brewed plain and decaf with flavored creamers, whipped cream, chocolate shavings, marshmallows, crushed peppermints
No matter which brunch you choose, have fun with it! Use Two Sisters Gourmet to complement the start of your day.
Have a blessed happy and healthy Holiday enjoyed with your friends and loved ones.
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December 23, 2010
Your passport to international flavors awaits you with our new Simmerin’ Sauces! Perfect for your slow cooker, these sauces make dinnertime a snap.
A trip to Italy not in the budget? Our Tuscan Country Simmerin’ Sauce brings the fresh flavors of the Tuscan countryside to your table. It will have you saying (or singing!) That’s Amore……… Try the Simply Delicious Chicken Cacciatore or the Hearty Minestrone Soup — perfect comfort food to come home to after a long day.
Or take a culinary trip to the Far East with our Asian Barbeque Simmerin’ Sauce. Hints of soy, sesame, garlic, chili, and ginger combine for true Asian flavor. From Asian-Style Short Ribs to Hot & Sour Chicken Soup, this versatile sauce is a must for your pantry. It can even be used as a dipper for egg or spring rolls!
Your last stop on our International flavor tour is to India with our Mild Madras Curry Simmerin’ Sauce. Tempt your family with Coconut Curry Chicken, Curried Butternut Squash Soup or use over meatballs for a new twist! The mild spices and coconut milk will warm you from within.
And last but not least, two new additions to our Two Sisters Gourmet Sauces and Dressings line up.
Serious Steak and Grilling Sauce will entice the entire family. Use this sauce to make Pecan Crunch Chicken Drumettes, Sassy Barbecue Beans, or Serious Meatball Appetizers. Also excellent as a marinade or brush on grilled meat – its spicy overtones give it a kick!
Rosy Raspberry Basil Vinaigrette will brighten up any salad with its fresh taste. This versatile dressing can also be used as a dipping sauce for bread or over pasta for a light meal (refreshing after the Holidays!) Try Leafy Greens with Orange & Avocado, Luscious Raspberry Lemon Chicken, and Rice & Apple Salad with Tangy Cheese. This is a pantry must.
Can’t wait to try our fabulous new products? Easy online shopping is a click away…Bon Appetit!!
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December 16, 2010
I go through phases when I cook. Sometimes I will make meals that require me to pull out every pot and pan to others that only require only one pan — these meals are also commonly known as “One Pot Wonders”. My first of these simple meals was out of necessity. While visiting a friend who thought “takeout” was a food group, I offered to cook a homemade meal for us. After locating only one skillet, I thought for sure that the rest of the pans had to be in some hidden location. To my surprise, I came to learn that my friend was the owner of only one pan. Hiding my disbelief, I set off to the grocery store with a couple ideas in the back of my head. Precooked shrimp was on sale that day so I decided to make a version of a shrimp dish that I had previously made with tomatoes, feta, and oregano.
In my “one pot” I sautéed onion and garlic in olive oil until softened – then I added a couple cans of diced tomatoes and cooked until the mixture thickened. After the sauce came to a simmer, I added the shrimp, oregano, salt and pepper and topped with some feta cheese. I then finished it off in the oven until the shrimp was heated through and the cheese melted. (Just a note: the skillet had an ovenproof handle, otherwise just put a lid on top and leave it to simmer on the stove.) The aroma was amazing! I served this dish right from the pan along with warm pita bread and a fresh green salad. The best part was that I only had to wash one skillet afterwards.
The possibilities are endless for these meals. A favorite of mine is TSG’s Spinach & Feta Scramble – who says you can’t have breakfast for dinner…
Or try these other great TSG one pot recipes — One-Pan Santa Fe Chicken and Pasta, Lemon Garlic Shrimp, or Deliciously Easy Beef Burgundy and enjoy your one pot wonder tonight!
Need to restock your TSG pantry? Locate a consultant near you to get started.
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November 11, 2010
While researching food/restaurant trends for 2011, I came across an interesting trend that some restaurants across the country are already starting to offer — Meatless Mondays. Believe it or not, there is even a Meatless Monday website. Check out meatlessmonday.com — their goal is to help you reduce your meat consumption by 15% in order to improve your personal health and the health of the planet.
I am always looking out for easy and tasty ways to eat healthier (see prior quinoa blog). Don’t get me wrong — I really enjoy a great cheeseburger or steak — but I also know that incorporating more fruits and veggies into my diet is essential. After successfully trying Meatless Mondays, I found it very easy to eat this way a couple times a week – Hello Tofu Tuesdays!
Incorporating meatless meals into your family’s diet is also very economical. A big bowl of pasta with veggies, bean and cheese enchiladas, and stir-frys are my favorite quick and easy meatless go to dishes.
For a flavorful quick and easy pasta recipe try Great Caesar’s Ghost Tomato and Zucchini Spaghetti. Serve with your favorite salad and warm crusty bread – your family won’t mind veggin’ out!
Vegetarian Fun Facts
–Has anyone ever told you that they are a “flexitarian” or “flexible vegetarian”? This term refers to anyone who eats mostly plant-based foods but occasionally eats meat, poultry and fish.
–Beans are full of fiber (~ 8 grams of fiber per half cup), rich in nutrients (folic acid, iron, and magnesium), and high in protein.
–For a delicious meatless appetizer try Tomato Caper Bruschetta (if bringing to a get together — toast bread and package separately from the bruschetta topping — assemble at the party).
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November 4, 2010
Versatile, sweet, savory, decorative – Pumpkins truly represent the fall season and holidays. A member of the gourd and squash family, the pumpkin dates back to 7000 – 5000 BC with pumpkin like seeds that were found in Mexico. Today, eighty percent of the US pumpkin supply is available in October. Recently, the largest pumpkin world record was broken on October 9th by a Wisconsin grown pumpkin that weighed in at 1810.5 pounds!
Most parts of the pumpkin are edible – flesh, seeds, leaves and even the flowers. Out of all the ways to use pumpkin, the most popular dish has to be pumpkin pie. The infamous pumpkin pie originated when Colonists sliced off pumpkin tops, removed the seeds, and filled the insides with milk, spices, and honey. The pumpkin was then baked in hot ashes. A great way to get pumpkin pie taste without having to bake is Pumpkin Pie Dip. This is my friend Rachel’s signature dish for fall potlucks. A creamy blend of pumpkin, cream cheese, and spices, this dip has all the taste of pumpkin pie without all the fuss. For dippers, Rachel suggests butter cookies, vanilla wafers, or gingersnaps to replicate pie crust.
My signature fall dish is pumpkin cake roll. Check out TSG Pumpkin Roll for a quick and easy version. For presentation, I like to leave the cake roll unsliced — plate it on a festive platter – dust powered sugar on top and complete the look with a couple mini gourds or pumpkins.
Pumpkin Cake Roll
For your next get together try Pumpkin Ginger 3 Layer Loaf Cake and make it your fall signature dessert!
Pumpkin Fun Facts
- The top pumpkin production states are Illinois, Ohio, Pennsylvania and California.
- The largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of sugar, 12 dozen eggs and took six hours to bake.
- Pumpkins were once recommended for removing freckles and curing snake bites.
- Nutrients found in Pumpkins – Beta-carotene, Fiber, Vitamins C and E, Potassium, Magnesium
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October 28, 2010
It’s the dreaded question. Whether you have been asked or have asked this yourself, this question can often induce a headache. But, with a little planning and a well stocked pantry, preparing dinner can be a snap.
I was recently asked by a friend of mine (who is a novice cook), “What do I keep on hand to throw together quick and easy dinners?”
I would love to share my pantry chef favorites -
Dried – pasta, brown rice, quinoa
Canned – beans, corn, diced tomatoes (try the fire-roasted variety — they are delicious), tuna, chicken, veggie, or beef broth (I prefer the broth in a box)
Sauces and Dressings – BBQ, Worcestershire, extra virgin olive oil, vegetable oil, balsamic vinegar, red wine vinegar
Bottled – pesto, capers, hot sauce, dijon mustard, TSG Hoppin’ Jalepeno Mustard, salsas (TSG Black Bean and Corn Salsa is a family favorite), olives
Seasonings – sea salt, black peppercorns, dried Italian seasonings, red pepper flakes, TSG Outrageously Garlic Blend (perks up any dish with its unique blend of “chunky” garlic, onion, paprika and spices)
With the above basics and utilizing what’s in your fridge and freezer, dinner can be a quick but flavorful preparation. For the days when you would like someone else to put dinner ideas together for you, check out www.foodpair.com. This site is a recipe search engine that scans multiple sites on the web to come up with recipes based on ingredients you have on hand.
Tonight I will give FoodPair a try – I have pork chops that need to be cooked and the last of my fresh rosemary to use up. After typing in my search words, the following recipe was suggested.
Rosemary Pork Chops – 4 ingredients and 25 minutes to the table……..
Bon Apetit!
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October 7, 2010
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With the current chill in the air, I can’t think of another comfort food that warms you from within like chili. Similar to what I found while writing The Great Stuffing Debate, people are passionate about their chili. From beef to vegetarian, beans or no beans, there is a chili for everyone. In addition to being so versatile, chili is a great way to feed a large family. And with hectic schedules being the norm, this dish is perfect for leaving on the stove to feed your hungry crew as they arrive home at different times. Another option is to make slow cooker chili that can be easily put together before you leave for work (it can cook for up to 10 hours on low). When you arrive home from a long day, the enticing aroma will greet you at the door – add a salad and cornbread for a complete and satisfying meal.
