Vegetable Chili

Vegetable Chili Recipe from p. 149 "The Best Slow Cooker Cookbook Ever"

contains zucchini, red and green bell pepper, carrots, celery, onions, tomatoes, kernel corn, garbanzo beans, chili powder, ground cumin, mild salsa, tomato paste, salt, pepper

Red Lentil Soup

Egyptian Red Lentil Soup
CONTRIBUTED BY ERIC MONKABA
ACTIVE: 15 MIN  TOTAL TIME: 45 MIN
SERVINGS: 8

Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.


1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ancho chile powder
1 pound tomatoes, seeded and diced
2 cups red lentils (14 ounces)
Salt
Plain yogurt, lemon wedges and warm pita, for serving
2 tablespoons unsalted butter
1 medium onion, chopped
2 carrots, finely chopped
3 celery ribs, finely chopped
3 garlic cloves, thinly sliced

In a large pot, melt the butter. Add the onion, carrots, celery and garlic and cook over moderate heat, stirring, until softened, 5 minutes. Add the cumin, coriander and chile powder and cook until fragrant, 3 minutes. Add the tomatoes and cook just until softened, 2 minutes. Add the lentils and 8 cups of water and season with salt. Simmer over moderately low heat until the lentils are very soft, 30 minutes.

Working in batches, puree the soup. Season with salt and serve with yogurt, lemon wedges and warm pita.

Best Burger / Alton Brown

Best Burger Ever
Recipe courtesy Alton Brown, 2009

Prep Time:8 min  Prep Time: -- Cook Time:18 min
Level: Easy
Serves: 4 servings

Ingredients
8 ounces sirloin steak meat, trimmed and cut into 1-inch cubes
8 ounces chuck steak meat, trimmed and cut into 1-inch cubes
8 ounces lamb shoulder meat, trimmed and cut into 1-inch cubes
Kosher salt
4 ounces grated Cheddar, smoked if preferred
4 hamburger buns
Mayonnaise

Directions

Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl and mix together to evenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

Shape the meat into 4 patties that are 6 ounces in weight and 3/4-inch thick.
Sprinkle each patty on both sides with the salt.
Place on the grill and do not move for 2 minutes.
Flip the burgers every 2 minutes until they reach an internal temperature of 135 degrees on an instant-read thermometer.
Watch for hot spots and move the burgers if flare-ups occur.
Resist the urge to smash down on the patties.
Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes.
Remove and place the buns cut side up on a platter.
Divide the cheese evenly between the top buns, set the meat patty on top of the cheese.
Coat the cut side of each bottom bun with a little mayonnaise and set atop the meat.
Allow each burger to sit upside down for a minute before flipping and consuming.

Meatballs

Meatballs
Recipe is from Rachael Ray.

Ingredients
1 1/4 lbs ground sirloin
2 teaspoons Worcestershire sauce
1 eggs, beaten
1/2 cup seasoned bread crumbs
1/4 cup grated parmesan cheese
2 garlic cloves, minced
salt and pepper

Directions
Preheat oven to 425 degrees F.
Grease a cookie sheet with non-stick spray.
Mix all ingredients together by hand and form into 1 1/2 inch round meatballs.
Bake for 10-15 minutes, until no longer pink in the middle.
Enjoy with spaghetti and tomato sauce!