A Wife Loved Like The Church

Friday I made version of Minnesota Chili with pasta. When I think of chili I usually think of the South, so I was pleasantly surprised to find a chili named after a Northern state. Turns out, it’s not only super easy to make but quite delicious. Plus, it would work great in a crockpot.

My ingredients: ground beef, onion, garlic, chili powder, diced tomatoes (one can with chilis), red kidney beans and pasta.

Step 1: Brown and drain your meat. Helpful tip: rinse your meat in water to clean off any excess oil. Works like a charm. You could also boil the meat for the same effect. For my vegetarian friends – I think you could use lentils very easily in place of the meat.

Step 2: Dice onions. I’ve really like onions, especially in chunks, so I tend not too dice them to small:

Step 3: Add meat, onions (along with other vegetables you plan to use), garlic, chili powder and tomatoes in a 5-quart Dutch oven, bring to a boil then simmer for 2 hours:

Step 4: About 10 minutes before your chili is complete, add kidney beans:

Step 5: Cook pasta. I used 2 cups, but that was not nearly enough to feed 8 people. I’d suggest 4 cups. The pasta is a “filler” to help the chili go farther. So, the more people you have, the more pasta you should use.

I made a double batch of cornbread to go along side this dish:

Here’s Julia, my little helper, doing her part for the cornbread:

Once the meal is complete, serve pasta, then chili in a bowl with cornbread and green beans on the side. Top the chili with cheese and plenty of Louisiana hot sauce:

Bon Appetit!

Jonathan thought y’all might like some more personal pictures of me and my kitchen helper.

Julia modeling her shoes. Gotta admire a woman who cooks in heels. 😉

Hannah doing what Hannah does best – supervising the production:

And then me:

Yesterday I made a variation of Linguine with Tuna and Sun-Dried Tomatoes from the February addition of Southern Living. Sounds pretty glamorous for a Tuesday afternoon, right? It is my new favorite “easy dish”.

Cook linguine until done, but still firm.

I used cherry tomatoes, cut into quarters, rather than sun-dried tomatoes.

Cut olives into quarters. And for you olive lovers – go ahead and help your self to some while you cut, I know I did!

Have your canned tuna on hand.

In skillet, saute minced garlic in olive oil.

Add tuna, stirring to keep from browning, but heating through.

Add tomatoes and olives. Heat through.

Drain pasta and add.

Finished product:

I made some simple garlic bread, using Nature’s Own Double Fiber bread (only 1 Weight Watchers point for 2 slices! :)).

I scored an amazing deal at Fareway on fruit (just one more reason why I love them); added a salad and presto! a delicious but easy lunch.

On a side note: Shirley got this new Pampered Chef can opener. I’m sure it’s amazing, but I have yet to figure it out. This is what I continually do to every can:

Which means, I’ll be sticking with the trusted camping opener, until my blonde brain can figure it out.

Bon Appetit!

About a week ago, I mentioned to Shirley, our host “mom”, that I love Nutella. Like, can’t get enough, love it. In fact, while Jonathan and I were traveling through Europe after college, I stocked up on tons of Nutella packets and stored them in my backpack to bring home. They didn’t make it back to the States. Pretty sure they didn’t make it through an entire train ride.

Imagine my excitement when I opened the cabinet on Thursday to find this:

Oh yeah. Just in time for after-nap snack.
I spread it on some graham crackers to make a “sandwich”. One word – delectable.

Julia’s thoughts?

I think she likes it.

Thanks Shirley!