Saturday, November 28, 2020

Homemade Chili

 Nothing tastes better than a 
hot bowl of chili on a cool day.
I make a large pot and freeze 
 it over the Winter.
It's great to have when visitors arrive.

Error in the photo,
only 1 can tomato paste.

Basil, chili powder, oregano, salt and pepper

2 tbsp vegetable oil
2 lbs. ground beef
1 chopped green pepper
2 stalks of celery, chopped
1 onion chopped
4 garlic cloves minced
1 large can tomato sauce (680ml)
2 cans dark red kidney beans (19ozs)
(Sometimes I use a medley of beans)
1 large can of diced tomatoes (28oz)
1 can tomato paste.(5.5oz.)

1 tsp dried basil
1 tsp pepper
3 tsp chilli powder, or
more to suit your taste
1 tsp oregano

In a large pot with the vegetable oil,
cook the beef, green pepper, celery, onion,
 garlic until the beef is brown, around 10 minutes.

Add the tomato sauce, 
beans, diced tomatoes,
tomato paste and the spices.

Bring to a boil and simmer for 1 hr.
Add water if too thick. 


Thanks for visiting my blog xo


Tuesday, November 24, 2020

CandyCane Christmas Bark

Christmas is different this year.
The virus is out of control,
here in Canada, as with 
the rest of the world, 
we have to stay home to stay safe.
We're all in this together.

I've decided to do some
baking for gifts this year.

 I made this Christmas Bark

Fast and fun to make with
only 4 ingredients. 

1  1/2 cups  (12 oz.) semi-sweet
 chocolate chips
*1 1/2 cup white chocolate chips
12 candy canes crushed up
 with a rolling pan or
or hammer into a ziplock bag.
Optional ~ 1/2 tsp pure peppermint.

*The white chocolate should contain 
cocoa butter and not palm oil,
or it will separate from 
the dark chocolate.

Line a cookie sheet 
with parchment paper.

Melt the chocolate chips in the
microwave at 30 seconds intervals,
stirring after each. 
In my microwave 
it takes 60 seconds.

Spread the melted chocolate out on a
parchment lined baking sheet,
approx. 12x8 inches.
Place in refrigerator to cool,  
for 15 minutes.

Melt the white chocolate 
in the microwave.

Optional ~After melted, 
add in the 1/2tsp. peppermint

Add some of the broken candycanes
and mix together.

Spread the white chocolate over
 the darker chocolate on the cookie sheet.

Add remaining candy.
Press down lightly to indent 
them into the chocolate.

After 20 minutes,
I remove from fridge and cut in squares, 
with a large knife.

Return to the refrigerator to harden more,
approx. 1 hr.  they are ready.

If you don't want to cut them, 
they can be broken into pieces.

This bark will keep 2 weeks 
at room temperature
and 3 weeks in the fridge.

My tree is up with lights only,
I'll continue decorating it,  this weekend.
Stay home and stay safe!

Thanks for your visit xo