Inma’s carrot chicken

April 27, 2015

Inma, IHS Spainsh exchange teacher 2002. Cook in dutch oven, stove top.

  • 2 to 3 lbs chicken thighs, sauté in olive oil to brown
  • 2 onions chopped
  • 4-6 carrots chopped
  • 1 C water
  • 1 C Madeira
  • 1 tsp beef broth
  1. Brown chicken, remove from pot.
  2. Sauté onions,
  3. Add all ingredients into pot, simmer 30 min, remove meat, puree with hand blender.

White Chili

April 21, 2015

From C & Z  2014  Serves 4, great as next day leftovers, so make extra!

  • 1 lb boneless chicken breast cubed
  • 1 med onion diced small
  • 1 TB oil
  • 2 cans drained & rinsed cannellini beans
  • 14.5 oz chicken broth
  • 1  4oz can diced “Hatch”green chilis
  • 1  4oz can sliced jalapeño  chilis
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp oregano
  • ¼ tsp cayenne
  • 2 garlic cloves minced
  • ½ cup half&half
  • 8 oz low fat sour cream
  1. Heat oil in large pot med-hi heat. Add chicken & onion, sauté  6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
  2. Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
  3. Turn off heat. Add sour cream and half&half.
  4. Serve (and optional: top with sour cream & cheddar cheese).







Bernie’s Cioppino

October 22, 2014

Delicious fish stew, spicy Italian sausage adds flavor.

  • 1 lb hot Italian sausage. Leave semi frozen, cut length wise into ¼ and into ½ inch cubes.
  • Saute in pan, keep juices.
  • Add 1 jar of clam or lobster  stock (8oz)
  • pinch saffron
  • 1 large jar Cioppino sauce base (16oz?)
  • Cover pot, cook on low for 1 hour.
  • 30 min before serving add 1 large bag of frozen seafood medley from CostCo. It will cook down.
  • Serve with rice, garlic bread.

From Williams Sonoma savoring Italy. 2-3 hours, cast iron pot, stove top. Serves 4

  • 3 lbs venison meat cut into 2″ pieces: dust with flour (½ C) – salt & pepper to taste
  • 2 TB unsalted butter & 1 TB olive oil. Heat in cast iron pot, over medium heat brown meat (about 15 min). Transfer meat to a plate, set aside.

Over medium heat soften chopped vegetables & pancetta (about 5 min):

  • 2 oz pancetta
  • 2 carrots
  • 1 celery stalk
  • 1 yellow onion
  • 1 clove garlic
  • 2 TB parsley
  • 4 fresh sage leaves
  • 1 tsp fresh rosemary

Deglaze pot with 1 C white wine: simmer and stir with wooden spoon about 1 min.

Return venison to pot, add following and cook, covered on low 2 hrs:

  • 2 C meat stock
  • 1 C chopped tomatoes (if use 14 oz can,  use juice from can with meat broth to make 2 C broth)
  • 1 TB capers chopped
  • 2 whole cloves

Remove meat with slotted spoon. Use hand mixer to puree sauce. If sauce too thin, boil to reduce. Return meat to pot, sprinkle with chopped parsley.

Vegetarian chili

January 8, 2013

From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings

Rinse canned beans in colander:

  • 15 oz  can Black beans
  • 15 oz can Pinto beans
  • 15 oz can kidney beans

Heat spices in fry pan over med heat

  • 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
  • 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.

Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)

  • Heat 1 TB Canola and 2 TB olive oil in pan, add
  • 3 onions diced small, saute until translucent, then add spices
  • Add the toasted cumin, oregano.
  • S & P to taste
  • 2 garlic cloves coarsely chopped
  • 4 tsp sweet paprika
  • 3 TB ground red chili

Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.

  • 28 oz can chopped stewed tomatoes
  • 15 oz can tomato sauce
  • ¼ Cup chopped fresh cilantro

Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.

Just before serving, add dash red wine vinegar.

Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro

Beef Bourguignonne

November 5, 2012

Williams-Sonoma 2012.  Serves 8-10 Preheat oven 350°F. Use Dutch oven 6Qt

Braise meat, heat oil med-hi until smoking. brown beef on all sides 10-12 min per batch. transfer to large bowl.

  • 4½ LBs boneless chuck roast, cut into 1 ” cubes, season with S & P
  • 2 TBs canola oil

Add to pot, cook until browned 6-8 min. (add water if too dark). Transfer to bowl with meat.

  • 1 LB quartered mushrooms
  • 1 Tb canola oil

Add bacon, reduce heat to medium cook until browned 6-8 min. transfer to bowl with beef.

  • ½LB slab bacon diced ¼”

Add onion, garlic and veal demi-glace & flour.  Stir constantly until fragrant 1 min. slowly stir in wine. stir occasionally, cook 20 min.

  • 1 large onion diced, cook until softened 6-8 min then add:
  • 2 tsp minced garlic
  • 1½ TBs veal demi-glace
  • ½ C flour
  • 1 bottle (750 ml) Pinot Noir

Prepare for oven cooking: Return beef, mushrooms & bacon to pot with wine sauce. Add broth, pearl onions & bouquet garni, bring to a simmer, cover with foil and lid. Transfer pot to oven, bake 2-3 hours until meat fork tender.

  • 3 C beef broth
  • 1 LB pearl onions peeled
  • 1 bouquet garni (2 bay leaves,4 thyme sprigs,6 parsley sprigs)

Adjust seasoning S&P, sprinkle with 3 TBs chopped flat leaf parsely.

Serve with boiled potatoes with parsely.


August 4, 2012

This is from Cindy R in Cody.


  • Soak 4 Cups dry posole over-nite in cold water, drain.
  • Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
  • Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
  • Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
  • Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole

Chili pepper sauce – prepare in separate pot.

  • Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
  • Steam in pot until pliable.
  • Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
  • Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
  • Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
  • Freeze extra chili sauce not used in posole.


Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012

Prepare PORK

  • 2.5 – 3 LB pork roast or loin, brown in skillet, then add
  • 3 Cups water.
  • Slow cook 8 hours, Save broth, shred pork when done.

Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.

  • 64 ounces (8 cups) chicken broth plus broth left over from the pork
  • 4 tsp dried Mexican oregano
  • 4 TB red wine vinegar
  • 4 cloves garlic
  • 1 onion quartered
  • 4 TB all purpose flour
  • 2 TB sea salt


  • 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.

Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.

  • 6 cups water
  • 6 TB flour
  • 4 cloves garlic
  • 1 TB salt

Assemble soup:

  • Shredded pork
  • 6 Cups red chile sauce
  • Four 29 ounce cans hominy drained
  • 7 cups water
  • All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.

GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.