I know this isn’t my normal kind of post but for the simple sake that I AM a pastry chef you might believe that I love to bake.  I do!  …even when I can’t eat it.   Today is no exception and I have made a winner, so I wanted to share with you all.   This isn’t my recipe, I found it while crawling the food blogs of the Internet, but my, oh my, oh my… they truly are more than a treat (see recipe here).

From personal experience, I cannot tell you what they taste like.  I can tell you though that they are tender, big, aromatic balls of heaven down here on earth.  And I can tell you the responses I heard when the kids got home from school.   The following is a brief description of what took place the moment they walked in the door.

So, I didn’t tell the kids what kind of cookie they were.  I just watched as their eyes popped out of their heads and their mouths Oooo and Ahhh over the size of them.  Then they begged to have one, because I normally make things to give away.  As I was saying the word “Yes” their hands darted for the pan and then…wait for it…. wait for it……OH MY GOSH MOM, THERE’S AN OREO’S INSIDE MY COOKIE!  As Madison’s eye’s roll into the back of her head – one a little farther than the other – she exclaims, ” these cookies are the only cookies I EVER want you to make again.”  This coming from a little girl who refuses to put chocolate chips into the cookie dough when she makes them because she “hates” chocolate!  One might wonder if she could be my child.  Well, there are times when even I wonder if she was switched at birth because I can’t imagine any of my kids saying those blasphemous words.

Anyway, all the kids were delighted and thrilled as they dined on the oversized chocolate chip oreo cookies.  Yum Yum!

What a day, a busy day, running here, running there, trying to meet everyone’s needs – seems like everyone needs something all at the same time – and I still haven’t thought about dinner.  This is the part of the day that makes me a little crazy, so I need to have a plan.  My plan, as I posted earlier, is to evaluate my level of stress “High”,  “Medium” or “Low” and find a meal works with my level.  Today I am not really stressed, but I am busy.

I think today is a Chili day.  Chili is one of those meals that can cook for a long time (which enhances all the flavor) or a short time depending on your schedule.  It comes together rather quickly and has plenty of protein and fiber that a family can love.

My Favorite Chili

Serves 6

2 pounds ground beef
2 onions, chopped
1 (4 oz) can diced chiles
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons dried oregano
1 teaspoons ground cumin
1/2 teaspoon ground black pepper
4 (14.5 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans with liquid
1 tablespoon cocoa powder or 15 chocolate chips

Directions:

Combine ground beef, onion, chiles and garlic in large stockpot. Cook and stir over medium heat until beef is brown. Drain.

Stir in chili powder, salt, oregano, cumin, black pepper, tomatoes, and tomato sauce. Heat to boiling, reduce heat to simmer, and cover. Cook, stirring occasionally, for 30 minutes.

Stir in beans. Simmer, uncovered, for 20 minutes; stir occasionally

Optional additions: sour cream, corn chips, cheese and/or rice.

Serve with your favorite cornbread and you’re done!  According to my family though, it isn’t chili unless there are noodle of some kind.  So I always cook up elbow macaroni and serve it on the side.  I am not a fan of pasta in my chili but whatever works.

Hint: If you don’t like the overpowering acid taste of the tomatoes, just add a tablespoon of sugar, Agave or honey and it will cut that acidic taste.

Bonus Hint: This is a great recipe to have the kids help you put it together.  Someone can open the cans, grate the cheese and even count out the chocolate chips (which is usually my job for obvious reasons!).  Try to find little ways to have your kids help you in the kitchen and they will begin learning how to cook themselves.  I have found that kids will do just about any task when they feel it’s important to the meal (unless, they are 14 going on “to old to be bothered”, duh!).

Does being in the kitchen stress you out?  Are you overwhelmed at the thought of coming up with a nutritious meal after a stressful day?  Well, I’d like to tell you that STRESSED spelled backwards is DESSERTS and your problems will all melt away into a sugary stream of goodness.  But reality says it doesn’t matter what stressed spells, you are still stressed and you still have to make a meal for your family…or else hightail it down to the nearest fast food joint and get their version of  “smart” food!

Welcome to my meal plans for “low stress” to “high stress” days.  Over the next few posts I will be adding recipes that fit any kind of stressful day to make being in the kitchen a stress reliever.

Let’s start by learning how to evaluating your stress level.

High Stress- You are in a hurry, worn out, over-worked or tired of answering 101 questions over the past hour (some questions multiple times) and kids are hanging on your leg!

Medium Stress-You have low energy but not tired, not a lot of time but not in a rush, helping kids with homework but it’s manageable!

Low Stress- You have all day to prepare, music is playing in the background, kids are all gone, spouse is asking to help (that might be pushing things) and you have lots of energy to pour into your meal!

You may or may not fall into those descriptions exactly but I think you get the idea.  Evaluate your stress level and find a meal that will fit it.  This will not only help you to prepare better for different types of days but give you the freedom to know every meal doesn’t have to be a production of epic proportions. 

Here is a meal for a High Stress Day. ( truth be told, I make this even on low stress days )
 

Baked Beans on Toast

Serves 6

1 can ( 28 oz) Pork and Beans
12 slices of bread (sour dough or wheat preferred)
Sliced cheddar cheese

Heat pork and beans  and set aside.  Toast all bread slices.  Place toast on a cookie sheet and spoon pork and beans on to the individual toast. (hint: try to drain most of the liquid off the beans so the toast doesn’t become soggy)  Place sliced cheese on each piece of toast and put under the broiler until cheese is melted.

Serve immediately.

Gourmet Additions:  Grilled onions, Bacon slices, Tomato slices, Ham, Eggs

Now add a quick spring green salad mix from the grocery store, cut up some carrots with Ranch dressing and you have a quick, nutritious meal your whole family will enjoy.