As a Matter of Food

As much as I love to cook, I must admit I sometimes dislike to do dishes. If it’s one or the other, I’m fine with washing dishes. It may sound silly but it’s soothing and allows me to have time to think or just not think. When I have to do both, I don’t enjoy washing dishes so much. Therefore, I welcome one-pot meals. Less pots to wash, maybe not so much the dishes.

Here’s a stew I put together tonight. I went with the “whatever-I-have-on-hand” concept and cooking without a recipe. That is really how I cook. I really don’t follow recipes and just do it by taste and my knowledge of what spices, sauces, and just flavors in general go together. Freestyle!

• 2 lbs of venison loin, cubed
• 5 stalks of celery, chopped
• 5 large carrots, chopped
• 8 medium sized Red Skinned potatoes, quartered or halved, depending on size
• 1 onion, quartered
• 5 bay leaves
• Ground Cumin
• Garlic Powder
• Salt & Pepper
• All Purpose flour
• Cooking oil
• 2 large cubes of beef bouillon ( 2 cups of beef broth)

1. In a large pot heat oil. Whisk in a 1/4 cup of all purpose flour until it turns a golden color to create a roux (usually done with butter and flour).
2. Add venison which has been coated with 1/4 cup of all purpose flour and brown meat.
3. Add chopped celery and carrots. Stir and cook for 3 – 5 minutes. Then add 4 boiling cups of water or enough to cover meat.
4. Add potatoes, quartered onion, bay leaves, and beef bouillon. Cook for 10 minutes on medium heat.
5. Add about 1 tsp of cumin, 1 tsp of garlic powder, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper.
6. Simmer on low to medium heat for 20 – 25 minutes or until meat and potatoes are tender.
7. Serve with bread.

If you like venison and have access to it, this dish may become a hit!

I have to say I enjoy a good hearty bowl of chili with a nice kick once in a while. One of my favorites is the Texas Chili from Hard Times Cafe. Boy is it scrumptious! Now, I don’t think it’s particularly good for one’s waistline of cardiac health, but still, once in a blue moon I’d roll into a Hard Times Cafe and order either the Texas Chili Frito Pie or the Texas Chili Mac. One year I got so obsessed with that particular Texas Chili I became determined to make it at home. Luckily when I spoke to my waitress who served us on one of those visits, she told me that they packaged the spice mix and sold it! I felt as if I hit the jackpot that day.

So ever since then I’ve gone out to buy the package and gone home and made it. In order to cut down on our fat intake, I use ground venison instead of ground beef. You can also try it with ground turkey, it’s still delicious. The spices you can get either at Hard Times Cafe or I’ve found it at my local Shoppers Food Warehouse.

Venison Texas Chili Mac

2 lbs ground venison (beef or turkey)

One 2-ounce bag of spice mix

One can beef broth or beer

One can of beans (optional)

1. Cook meat in skillet until tender.
2. Add 1/4 cup spice mix as meat is cooking. Stir well.
3. Transfer to chili pot and add beef broth or beer.
4. Mix in remaining spice mix according to taste and simmer covered for at least 30 minutes.
5. As liquid evaporates add water as needed to completely cover meat.
6. Drain each serving with slotted ladle or spoon.
7. For enhanced flavor, refrigerate over night and reheat in double boiler before serving.

Chili Mac:

In a bowl or on an oval platter layer spaghetti, chili, grated cheese, chopped onions, chopped chives, bacon bits, or whatever it is you want to dress it with. Sprinkle with white vinegar (optional). For extra heat mix chopped raw jalapeño peppers with the onions.

***I got this recipe off of the Hard Times Chili Texas Spice Mix box. I modified it a bit with how I dress the chili before I eat it.

Frito Pie:

In a bowl or on an oval platter follow the instructions for the Chili Mac above but use Fritos (original flavor) instead. This will yield a tasty favorite for game day or any other day, with a nice crunch!

I find this to be the quickest and gratifying chili. I have made different chili over the years from scratch. But when I don’t have the time, this is a precise and yummy way to satisfy my craving for a delicious chili, with a kick.