Wendy’s Chili

Wendy’s Chili is a classic recipe that many people love. Wendy’s chili is made fresh everyday and you can do the same. Tomato juice really adds enhanced flavor to Wendy’s chili, and you may want to start off with a little less chili powder, but we really do find the whole 1/4 cup isn’t too hot, but very flavorful.

2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less, some people find this is too much)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper

In a frying pan, brown the ground beef; drain. Put the drained beef and the remaining ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Butternut Squash Soup with Sizzled Sage

(If you have it--swirl the soup with Apple butter just before serving.)

Ingredients
1/4 c Olive Oil
3 pounds Butter Nut Squash (2-3 small)
6 unpeeled garlic cloves
2 large Spanish onions peeled & quartered
1/4 cup water
3 cups apple juice (or vegetable stock)
1/2 tsp dried thyme
1/4 tsp ground nutmeg
1 tsp salt

2 tsp butter
20 fresh sage leaves sliced on the diagonal

Preheat over to 400
Line a baking sheet with heavy duty foil--and oil the foil.
Cut squash through the stem ends into halves. Prick the skin in several places with a knife and scoop out the seeds.
Brush the cut surfaces with olive oil. Nest the garlic inside the squash cavities and place the squash halves in the pan, cut side down. Add the onions to the pan and brush with the remaining oil.
Pour water in the bottom of the pan, cover with aluminum foil and bake for 50 minutes. Uncover and bake another 5-10 minutes.

When the squash is cool enough to handle, scoop out the flesh. Squeeze the garlic cloves out of their skins and discard the skins.
In batches in a blender, combine the baked vegetables, apple juice, thyme, nutmeg, salt & pepper and puree until smooth.
Pour the soup into a pot and heat gently.
In a small skillet, melt the butter and saute the sage leaves until dark & curled. Garnish each bowl of soup with the sage leaves.



Moosewood Restaurant Daily Special

Savory Scallion Biscuits

Makes 4 biscuits
141 calories each

3/4 cup unbleached white flour
1/4 cup wheat pastry flour
1 tsp baking powder
1/4 tsp salt
1 TBL veg oil
1/2 cup low fat plain yogurt (or sour cream or buttermilk)
1/4 cup minced scallions
1 Tbl chopped fresh dill (or 1 tsp dry dill)
1/8 tsp black pepper

Preheat over to 400
In a medium bowl combine the dry ingredients and mix well.
In a separate bowl combine the wet ingredients--mix well.
Add the wet to the dry. Mix well until forms a soft dough.
On a floured board pat the dough into a 3/4 inch circle. Cut into 4 wedges, spearate an place on an oiled baking sheet (or oiled parchment on baking sheet for easy clean up)
Bake for 20 minutes

Moosewood Restaurant Cooks at Home

Portuguese White Bean Soup

Ingredients
1 cup chopped onions
1 garlic clove, mince or pressedd
2TBL olive oil
1 medium red or yellow bell pepper
1 bay leaf
pinch of salt
1/2 tsp ground fennel (I tend to leave this out)
1 medium potato
2 TBL dry sherry
1 TBL fresh lemon juice
2 cups vegetable stock (or water)
2 cups undrained canned white beans (16 ounce can)
Ground black pepper to taste
Chopped fresh parley to garnish

Saute the onions an garlic in the olive oil, stirring often for about 5 minutes or until the onions soften. While the onions saute, chop the bell pepper. Add the bay leaf, salt, fennel an bell peppers to the pot an continue to cook for about 5 minutes, stirring regularly.
Cube the potato and add to the pot along with the sherry, lemon juice and stock or water. Cover and simmer for 10-15 minutes until the potatoes are tender. Stir in the beans and gently reheat. Add black pepper to taste.
Garnish with parsley and serve immediately.
8 oz serving is 176 calories.

Moosewood Restaurant Cooks at Home