Dinner 27: Ohio

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Skyline Chili
Burnt Carrot Salad
Dairy-Free Nut-Free Buckeyes

Review

I chose Ohio this week, because it also starts with 'O' just like Oklahoma last week. I chose a kind of chili that's served on spaghetti, a carrot salad and a candy that usually has peanut butter in it. Mommy said Daddy wouldn't like the chili, but I wanted to have it anyway!

Mommy was right that Daddy didn't like the chili, but I did - I really liked it on the spaghetti! It was kind of like spaghetti and meat sauce but also kind of different. And I liked the carrots, too, even though they were a bit burnt, which they were supposed to be. The best part was the dessert though! They were chocolate covered candies made from Sunbutter, which were delicious! I wanted to have more and more and more of them! Yum!

Recipes

Skyline Chili

(original recipe from allrecipes.com)

1 pound ground beef
2 cups water
1 onion, finely chopped
1/2 can tomato paste
1 tablespoon vinegar
2 cloves garlic
1 ounce unsweetened chocolate
2 tablespoons chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1 bay leaf

To serve:
cooked spaghetti
raw onion, diced
grated cheddar soy cheese

Place the ground beef in a large saucepan, cover with water and bring to a boil, stirring and breaking up the beef to a fine texture. Simmer the meat until thoroughly cooked, about 30 minutes.

Add the rest of the ingredients, bring to a boil, then reduce to a simmer and cook, stirring occasionally, for 3 hours. Add water as necessary to prevent the chili from burning.

Serve with raw onions and a generous amount of grated soy cheese over spaghetti.

Burnt Carrot Salad

(original recipe from Metropole)

2 large carrots, peeled and trimmed
2 firm avocados, thickly sliced
1/2 cup grated soy cheese
1/4 cup pickled red onion
2 tablespoons fresh flat leaf parsley, chopped
1 tablespoon lemon juice
4 tablespoons olive oil, divided
salt and pepper, to taste

Cut the carrots in half lengthwise, then cut them into 3.5 inch segments. In simmering salted water, slowly poach the carrots until they are easily pierced with a paring knife. Remove carrots from water and set aside.

Bring a heavy pan to medium high heat and coat with one tablespoon of the olive oil. Once the oil starts to smoke, season the carrots with salt and pepper and lay them in the pan, cut side down. Turn the heat down to medium and let the carrots develop a nice, even, dark char. Remove from pan and set aside to cool.

In a large mixing bowl, combine carrots, avocado, soy cheese, onion, and parsley. Season with salt and pepper and dress with lemon juice and olive oil.

Dairy-free, Nut-free Buckeyes

(original recipe from Adventure of a Gluten Free Mom)

1 1/2 cups sunflower seed butter
1/2 cup dairy free margarine
1 teaspoon vanilla extract
4 cups confectioners sugar
10 ounces dairy-free chocolate

In a large bowl, mix sunflower seed butter, margarine, vanilla and confectioners sugar to form a smooth, stiff dough. Shape into balls, using approximately 2 teaspoons of dough for each ball. Place on parchment paper covered pan and freeze for at least 4 hours.

Slowly melt chocolate in a double boiler, stirring occasionally until smooth. Remove from heat.

Remove the candy from the freezer. Insert a toothpick into a ball and dip into the chocolate, leaving a small circle at the top uncoated. Place on a parchment lined baking sheet, chocolate side down and remove toothpick. Repeat with remaining candies. Refrigerate 30 minutes to set.