HASTY TASTY MEALS BLOG

September 16, 2009 · 11:10 am

Minorcan Clam Chowder

Hey, it’s getting to be soup weather again. Here in the Hasty Tasty Meals kitchen I’m making a pot of Minorcan Clam Chowder. If you’re unfamiliar with Minorcan style cuisine, come to St. Augustine, Florida, where many restaurants offer dishes featuring recipes from the 18th century settlers who originated from the Spanish island of Minorca.

I’ve adapted this recipe for the more modern, Hasty Tasty Meals kitchen. I use canned clams, but if you have fresh clams, all the better!

RECIPE

Minorcan Clam chowder
Ingredients:
1 pint canned clams (do not drain)
1 Tbsp. oil
2 lbs. onions, diced
1 green bell pepper, diced
2 28-oz cans crushed tomatoes
2 cloves garlic, minced
¼ tsp. thyme
¼ tsp. allspice
¼ tsp. pepper (I use Redneck Pepper® original)
¼ tsp. salt (optional–I omit because there is salt in the canned clams and juice)
2 lbs. potatoes, peeled and minced

Directions:
In the pot of a 6-quart pressure cooker, add oil and sauté onions until soft. Add all other ingredients. Cover and secure lid, bring to pressure, and cook for four minutes. Remove cooker from the burner and allow it to sit 5 minutes. Release pressure according to the manufacturer’s instructions. Cool chowder, and store in the refrigerator. Making the chowder ahead of time allows the flavors to season. Warm over medium heat and serve.

Note: Also good with fish instead of clams. For richer chowder, double the amount of clams.

Note that this is lower in saturated fat than New England clam chowder, and spicier than Manhattan clam chowder. Also, if you scrub the potatoes and leave on the peels, you’ll add potassium and fiber. It’s about as figure-friendly a clam chowder as you can get. Enjoy!

1 Comment

Filed under Chili and Stew, cooking, Healthful Eating, Recipes, Soups & Stews

Tagged as Minorcan, Redneck Pepper®

July 28, 2009 · 2:35 pm

Breakfast Quiche in the Electric Skillet

Don’t panic over what to serve overnight guests for breakfast. This easy recipe is a winner and much more healthful than cinnamon rolls or donuts. I make this without heating the oven in my Oil Core Electric Skillet by Americraft. Thanks to Gary and Linda Straka for the original recipe.

RECIPE

Mushroom Cheese Quiche
Serves 6

Ingredients:

1 refrigerated pie crust
1 pint Egg Beaters®
½ cup skim milk
1 tsp. salt
1 tsp. pepper (I use Redneck Pepper® Italian)
1 cup fresh mushrooms, sliced
1 cup reduced fat Italian blend shredded cheese

Directions:

Place pie crust in the skillet and roll until it extends up the sides at least ½ inch. Plug in skillet and set at 300°F. Combine eggs, milk, salt, and pepper in a blender (I use my Vita-mix®) and mix well. Pour mixture into the pie crust. Sprinkle sliced mushrooms over mixture and stir gently just so mushrooms are covered. Sprinkle the cheese over the top, cover skillet, and cook for 20 minutes.

After 20 minutes, check quiche for doneness. Egg mixture should be slightly puffy and the crust should be lightly browned. If necessary, cover skillet and cook an additional 5 minutes.

Unplug skillet, cut quiche into sixths, and serve with some fresh fruit and a hot beverage. Enjoy!

Mushroom Cheese Quiche with a slice of cantaloupe

Vary the recipe to create your own favorite quiches. Add broccoli, bell peppers, onions, crumbled bacon, asparagus, and any cheese.

Tasty Turkey Chili

Chili in summer? At my house, anytime is chili time. This one is a favorite, with or without beans. I suggest Famous Bloemer’s® Chili Powder and Redneck Pepper® Jalapeño if you like yours extra spicy and hot. We save leftover chili to add to hotdogs. Yummy!

RECIPE

Tasty Turkey Chili
Serves 4-6*

Ingredients:

1.3 pounds ground turkey breast
1 yellow onion, diced
1 10 oz. can Rotel® diced tomatoes and green chilies
1 15 oz. can tomato sauce
1 oz. Bloemer’s® chili powder
1 small can Bush’s chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)

Directions:

Brown ground turkey and onion over medium-low heat in a covered 4-quart pan. Gradually add the remaining ingredients except for the cilantro. Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick. Don’t rush it. This reduction can take from 20-45 minutes. Remove from heat. Stir in fresh cilantro and serve.

Store leftovers in a covered container or freeze in an airtight bag or container. *Stretch this recipe (or leftovers) by adding 1 cup pasta and heating until pasta is al dente. Or serve the chili over cooked spaghetti. That’s how we ate it back in the day. 🙂

Products to make great chili

These aren’t paid endorsements, by the way. Bloemer’s® is a product out of Louisville, Kentucky, where I’m from originally, and I order their chili powder by the case via the Internet; Redneck Pepper® is in Lake City, Florida, not far from where I live. Each company makes a great product, so I hope you’ll give each a try.

EASY SLOW COOKER ROAST BEEF

The 2QT Gourmet Slo-Cooker

What makes slow cooker recipes work as hasty tasty meals is that they cook in the background, requiring no attention from you. You’re free to enjoy a movie, run errands, clean house, or whatever. Here’s a favorite of ours:

RECIPE

REDNECK PEPPER® ITALIAN ROAST BEEF

Serves 4

I make this roast in my 2-quart Gourmet Slo-Cooker. If you use another type of slow cooker, such as a Crock Pot, you will need to brown the roast in a skillet then transfer it to the Crock Pot.

Ingredients:

1 2 lb. round beef roast

1 cup low sodium beef broth

1 tsp. Worcestershire sauce

1 clove garlic, minced

1 sprig fresh rosemary

1 yellow onion, cut into 2” pieces

3 potatoes, scrubbed and cut into 2” pieces

1 cup mushrooms, cleaned and sliced

Redneck Pepper® Italian Redneck

Directions:

Preheat pan over medium heat and preheat Gourmet Slo-Cooker base to a setting of 2½ (Low setting on a Crock Pot). Add roast to the pan. Brown on each side, approximately 2 minutes. Sprinkle each side generously with Redneck Pepper Italian. Place the rosemary sprig and garlic clove beneath the roast. Add broth around the roast (careful not to rinse away seasonings). Add Worcestershire sauce, cover the pan, then move it to Gourmet Slo-Cooker base. Allow roast to cook at 2½ for 2 hours. Do not lift lid and peek. After two hours, add the potatoes, onion, and mushrooms. Replace the lid. After another hour, lower the setting to 1. Cook on 1 for seven to eight hours. At this setting, you won’t overcook. The roast will be tender and juicy with plenty of flavor.
Optional: Add sliced carrots during the last two hours of cooking, if desired.

Roast, potatoes, onions, and mushrooms