Wednesday, September 21, 2016

Autumn Chili

This is really a cross between a chili and a stew. While I decided to call it a chili because of the beans and corn, it's the sausage that is the crowning jewel. Chicken sausage is a spicy way to add loads of flavor, without adding loads of fat. It does have more than it's fair share of sodium, however, so you'll notice that there is no added salt. Enjoy this with a green salad, and you'll be welcoming autumn to your home, too!


2 chicken sausages
1 tsp olive oil
1/2 cup chopped onion
1/2 tsp minced garlic (about 1 clove)
1 cup sliced mushrooms
1/2 cup chopped red pepper
1/2 cup chopped Anaheim chili
1/2 cup chopped fennel
2 Tbs minced jalapeno or pickled jalapeno (optional)
1 cup frozen or fresh corn kernels
1 15 oz. can chili beans
1 14.5 oz. can tomatoes with chilis
1 5 oz. can tomato (or V8) juice
1 tsp cumin
2 tsp fresh minced oregano (or 1 tsp dried)
1 tsp dried chili flakes (optional)


Slice the chicken sausages and put them in a glass or microwave safe container. Microwave on high for 1 minute, stir, then microwave for an additional 1 minute. Drain the sausages, discarding the fat. Heat the olive oil in a heavy bottomed pot. Add the chopped onion, garlic, mushrooms, fennel, corn, and peppers. Stir and cook for about 4 minutes, until the onion begins to turn translucent. Add a quarter cup of water to the pot if the vegetables begin to stick to the bottom. Add the chili beans, the tomatoes, juice and spices. Turn the heat to low, cover, and simmer for about 30 minutes, until the flavors meld. Taste for seasoning, adding chili flakes if needed.

Serves 4

Stealthy Cooking Tip: Draining the sausage before adding it to the chili reduces the saturated fats in this dish. Sausage is nicely spiced, so while you lose the fat, you won't lose taste. I used a mango jalapeno sausage, which really worked nicely with the other flavors in this dish. 

Wednesday, August 10, 2016

Ahi Salad

I've posted other salads with ahi tuna before, but in my opinion, there's never enough ways to enjoy a refreshing tuna salad in the summertime! This one is very Asian based, complete with the complex flavors of fish sauce and Thai basil. Do use Thai basil, if you can find it. If not, feel free to substitute regular basil or Italian leaf parsley.


for the dressing:

1 Tbs. orange marmalade, or other fruity jam
1 tsp. rice vinegar
1 tsp fish sauce
1 tsp low sodium soy sauce
2 Tbs. citrus based salad dressing

for the tuna:

1 tsp sesame oil
8 oz. fresh tuna

for the salad:

2 cups torn lettuce leaves
1/2 avocado, peeled and sliced
1 carrot, peeled and thinly sliced on the diagonal
1/2 cup Persian cucumber, peeled and thinly sliced
1/2 cup snowpeas, blanched for 1 minute and sliced on the diagonal
1/2 cup mung bean sprouts

1 Tbs. chopped Thai basil
1/4 tsp sea salt
1/4 tsp black sesame seeds
1/4 tsp white sesame seeds


Mix the ingredients for the dressing in a jar, shake until combined. Heat the sesame oil in a non stick skillet set over medium high heat. Cook the tuna for about 2 to 3 minutes per side for medium rare. Remove the tuna and allow to sit for about 1 minute, then cut against the grain into slices. Combine the salad ingredients, and toss. Top the mixed salad greens with the Thai basil. Then, divide the tuna between the two plates. Pour about 1 tablespoon of dressing over each salad. Top each serving with half of the sea salt and sesame seeds. Serve.

Serves 2
Stealthy Cooking Tip: This salad is all about variety! Don't let the long list of ingredients put you off, it all comes together very quickly. Just a few chops, a toss, and it's ready to go. Have this on the nights when you don't want to heat up your kitchen, and don't want to spend a lot of time cooking, either!