David’s Simply Delicious Chili

(Makes 8 servings)

• 2 pounds lean ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons salt (optional)
• 2 teaspoons dried oregano
• 4 (14.5 ounce) cans stewed tomatoes
• 1 (15 ounce) can low-sodium tomato sauce
• 1 (15 ounce) can kidney beans with liquid

Combine ground beef, onion, and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.

Stir in chili powder, salt, oregano, tomatoes, and tomato sauce. While stirring, break up tomatoes. Heat to boiling, then reduce heat to simmer, and cover. Cook for 1 hour, stirring occasionally.

Stir in beans. Simmer, uncovered, for 20 minutes, again stirring occasionally.

Top with low-fat cheddar cheese and/or chopped onions as desired.

Chicken Taco Rice

(Makes 6 servings)

• 1 pound boneless, skinless chicken
• Cooking spray or 1 to 2 tablespoons olive oil
• 1 can (14 ounces) low-sodium chicken stock
• 1 can (8 ounces) canned tomato sauce
• 3/4 packet of taco seasoning
• 1 can of corn
• 2 cups of instant brown rice
• low-fat sour cream for topping

Heat oil or cooking spray in large frying pan over medium heat and add chicken. Cook thoroughly. Add chicken stock, tomato sauce, and taco seasoning. Stir and bring to a boil. Add corn and bring back to a boil. Add rice, stir, and cover for 7 to 10 minutes, until rice is cooked. Remove from heat, stir, and serve warm with a dollop of sour cream.

Shrimp Casserole Harpin

Makes 6 to 8 servings

Kathy in Florida writes: “I remember this recipe from the 50s and 60s, back in the day when my mother used to make it with potato soup and fish sticks every other Friday. It was a tradition I’ll never forget. Here’s the recipe:”

• 2 1/2 pounds large raw shrimp, shelled and deveined
• 1 tablespoon fresh or canned lemon juice
• 3 tablespoons salad oil
• 3/4 cup uncooked rice or 1 cup packaged precooked rice
• 2 tablespoons butter or margarine
• 1/4 cup minced bell pepper
• 1/4 cup minced onion
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon mace
• dash cayenne pepper
• 1 10.5-ounce can condensed tomato soup, undiluted
• 1 cup cream
• 1/2 cup sherry
• 3/4 cup slivered blanched almonds

Cook shrimp in boiling salted water for 5 minutes; drain. Place in 2-quart casserole dish. Sprinkle with lemon juice and salad oil. Cook rice as label directs, drain. Refrigerate all.

Heat oven to 350 F. Set aside about 8 shapely shrimp for garnish.
Saute bell pepper and onion in butter for about 5 minutes. Add rice, salt, pepper, mace, cayenne pepper, soup, cream, sherry, and 1/2 cup almonds to the shrimp in casserole. Toss well.

Bake uncovered about 35 minutes. Top with 8 reserved shrimp and 1/4 cup almonds. Bake 20 minutes longer or till mixture is bubbly and shrimp are slightly browned.

Eggplant Pasta

(Makes 2 servings)

• 1 large eggplant
• Kosher salt
• 1 tablespoon olive oil
• ¼ teaspoon garlic
• ¼ teaspoon red pepper flakes
• 1 small tomato
• 3 tablespoons heavy cream
• 1 tablespoon basil
• 2 tablespoons Parmesan cheese
• 1 tablespoon breadcrumbs

Peel eggplant, leaving 1 inch of skin at top and bottom. Slice eggplant lengthwise into ¼-inch-thick slices.
(I would use a mandoline for this.)

Place eggplant slices on cooling rack set over sink. Sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again, and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into ¼-inch-wide strips so they resemble linguine.

Heat 10-inch sauté pan over medium-high heat and add the oil. When it shimmers, add garlic and red pepper flakes and toss 10 seconds. Add eggplant and toss to coat. Add tomato and toss 15 to 20 seconds. Add cream and toss another 10 seconds. Finish with basil and Parmesan. Transfer to serving dish, top with breadcrumbs, toss, and serve immediately.

Sardines Portuguese-Style

(Makes 4 servings)

• 12-16 fresh whole sardines (2 to 2 1/2 pounds), scaled, cleaned, and rinsed
• 2 cups peeled, seeded, and diced tomatoes (from about 1 pound tomatoes)
• 3/4 cup extra-virgin olive oil
• 1/3 cup coarsely chopped pitted kalamata olives
• 1/3 cup chopped fresh parsley
• 2 tablespoons minced garlic
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice
• Coarse sea salt and freshly ground black pepper
• 1/2 cup olive oil
• 1 lemon, sliced into 1/3-inch-thick rounds
• 4 Roma tomatoes (about 1 pound), halved

Lay sardines side by side on clean, dry kitchen towel or on paper towels, and gently roll together into cylinder to remove excess moisture. Refrigerate until ready to use. (It is very important that sardines are sufficiently dry before oiling, seasoning, and grilling.)

Preheat very clean, well-oiled grill or broiler to high.

In medium mixing bowl, combine diced tomatoes, 1/2 cup of extra-virgin olive oil, and olives, parsley, basil onion, and garlic. Add 1 tablespoon lemon juice, 1 teaspoon sea salt, and 1/2 teaspoon black pepper. Mix well. Set aside at room temperature until ready to serve sardines.

Transfer sardines to small, rimmed baking sheet, and drizzle 1/4 cup of olive oil over them. Turn sardines in oil to coat them. Oil grill grate one more time before cooking. Season sardines on both sides with 1 teaspoon salt and ½ teaspoon pepper. Place them directly on grill and cook, undisturbed, until skin is crispy and lightly charred, 2 to 3 minutes. Turn them over and cook for another 2 to 3 minutes. (If you try to turn fish to soon, they will stick to the grill. Be patient here and fish will turn easily once skin has crisped.)

While fish are cooking, brush lemon slices and tomato halves lightly with remaining 1/4 cup olive oil. Season them with sea salt and black pepper to taste, and place them on the grill. Grill until softened and nicely marked on both sides, about 2 minutes.

Arrange grilled sardines on serving platter, season them a final time with sea salt and black pepper, and drizzle with remaining 1/4 cup lemon juice and remaining ¼ cup extra-virgin olive oil. Serve immediately, with grilled tomato halves, grilled lemon slices, and tomato-olive vinaigrette spooned over all.