Chili Mark XI

2 lb Ground Beef (80/20)
2 lb Ground Turkey (85/15) (or 2 more lb of beef)
2 oz (1/8th cup) chili powder
58 oz of canned stewed tomatoes, diced, save the juice
28 oz tomato sauce
16 oz tomato paste
2+ large onions, diced
4 bell peppers (red, yellow or orange), diced
+ in a 3 gallon or larger pot brown the meat with a cup of water
+ drain off most of the water/fat
+ add everything else and mix
+ bring to a boil and simmer until the liquid comes up to the level of the meat as the vegetable soften up
+ ladle into jars leaving one inch head space
+ shake out the bubbles
+ process at 10 pounds of pressure. 75 min for pints, 90 min for quarts

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Pumpkin Pie Spice Latte

Pumpkin Pie Spice Latte (Starbucks clone)

Servings: 4 cups of coffee
1/4 cup ground coffee, dark roast
2 Tsp Dry Pumpkin Pie Spice
4 cups water
2 tsp vanilla extract
8 tsp sugar
1/4 cup of warm heavy cream Whipped Cream (optional)
4 dashes (.3 tsp) Dry Pumpkin Pie Spice (optional)
+ mix the coffee and dry pumpkin spice
+ put them in your coffee filter and add the four cups of water to your coffee make make the coffee
+ pour your coffee into four cups
+ add 2 tsp sugar and 1/2 tsp vanilla to each cup and stir to dissolve the sugar
+ add 1 Tbsp of the warm cream to each cup and stir it
+ top with whipped cream
+ put a dash of the Dry Pumpkin Pie Spice on top of the whipped cream

Special thanks to Will Warren for testing this recipe since I wasn't going to have time to do it for a while after I wrote it up

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Dry Pumpkin Pie Spice
Servings: 3 teaspoon
1 tsp ground cinnamon
3/4 tsp ground allspice
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
+ mix it all up

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bowl of pasta

Semolina Pasta Dough, eggless with Flax

Servings: 1/2+ pound
205 grams semolina flour
2 tbsp golden flax seed
6 tbsp warm water
+ in a spice grinder grind the flax seed until it is a fine powder
+ move the flax powder to a small bowl
+ mix the water into the flax powder until it begins to thicken (about one minute)
+ pour flour onto a clean surface
+ use a fork or your hands to make a well in the center of the flour
+ add the flax mixture into the well
+ using a fork incorporate small and increasing amounts of the flour into the flax mix until it is one big mess
+ kneed till consistent in texture
+ wrap in plastic wrap and rest for 30 min
+ run it through the pasta maker till you get to setting 5 if using this for fettuccine
! 100% semolina dough is very firm pasta. While plenty of other blends can be rolled out by hand this one is begging for a pasta machine to make the job easier.
Once you have it cut to the right size toss it in a pot of boiling salted water until it starts to boil. Boil for 90 seconds and drain the water off.

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Seasoned Croutons

6 slices of bread
1/4 tsp granulated garlic
1/4 tsp dried basil
1/4 tsp dried oregano
1 pinch kosher salt
2 Tbsp olive oil
+ preheat oven to 300f (150c)
+ if the bread is dense dice it about 1/4 inch (7mm) cubes, if it is a light bread dice it into 1/2 inch (15mm) cubes
+ put the diced bread slices into a large bowl
+ sprinkle the garlic, basil, oregano and salt over the bread
+ drizzle the olive oil over the bread
+ mix it all up
+ spread the bread chunks on a silicone baking mat
+ bake for 10-15 minutes until they are crispy on the outside and not moist in the middle. They can still be soft on the inside, just not moist.
+ remove them from the oven and let them cool down so they get crispy all the way through
+ store in an air tight container for up to 5 days, toss in an silica gel packet if you have one and they will last longer

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