Using Stocked Red (Tomato) Sauce: Chili con Carne

Heres's one way to turn your stocked Italian red (tomato) sauce into a hearty & warming, Tex-Mex style chili. Can be served by itself with some tortilla chips or bread. You can also use it for tacos, Chili Nachos, or filling for quesadilla. Great stocking food during cold winter.

Chili con Carne

• 1lb ground meat
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 jalapeño pepper, chpped
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp unsweetened cocoa powder
• 2 cups red (tomato) sauce
• 1 can kidney beans, drained 
• 1-2 bay leaves
• 1 cup beef broth (or chicken broth, or water)

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makes about 6 servings

1.  In a saucepan or Dutch oven (I use Le Creuset pot), cook garlic and onion till they turn golden and fragrant, add jalapeño and bell pepper, continue over medium heat-high heat. Once they are soft, add ground meat.
2. Add all of dried ingredients (chili powder, paprika, cayenne pepper, dried oregano, cumin, cocoa powder, and bay leaves), stir occasionally and brown the meat.
3. Stir in Tomato (red) sauce, bring to boiling. Reduce heat to low; cover and simmer for 30 min, stirring occasionally.
4. Stir in beans. Simmer for about 20 minutes, or until desired thickness.

Note: Adjust the amount of broth or water, depending on the thickness of your tomato (red) sauce.

Quiche Lorraine

Quiche is a classic French tart originated in Germany. It consists of savory custard with cheese, meat, and vegetables.  Quiche Lorraine is a popular kind that uses spinach, onion and bacon. I usually make one in a 11-Inch Round Quiche Pan, then keep it in a fridge as a breakfast supply for a few days. In the morning, cut up a piece, heat up in a toaster oven till crispy outside, serve with a salad. I find it remains tasty until finish the last piece.

Quiche  Lorrain

• 6 large eggs, beaten
• 3/4 cups heavy cream
• 2 or 3 tbsp of shredded Cheese (such as Swiss, mozzarella, etc.)
• 1 box of frozen chopped spinach, thawed in room temperature
• 1 small/medium onion, finely chopped
• 3 slices of bacon, chopped (this time, I used 6 slices of soppressata instead)
• 1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry)

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makes about 5-6 servings

First, thaw the puff pastry overnight in a fridge, or 2-3 hours in room temperature.

Preheat the oven to 375 degrees F.

On a lightly floured surface, spread out the dough big enough to cover 11-inch round quiche pan.  

Coat a surface of the quiche pan with 1/2 tbsp of melted butter, fit the dough into the pan.  

Heat a pan on a stove, and brown bacon till crispy, take them out and drain on a paper towel/ newspaper. Take the excessive oil out of pan, as well. Discard the fat or reserve for another use.

Using the same pan, sauté onion till clear, add spinach, season with salt and pepper, cook till liquids are evaporated, then add the crispy bacon.

In a large bowl, beat the eggs, add heavy cream and cheese, whisk together.

Layer the spinach in the bottom of the pie crust, then pour the egg mixture on top.

Bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Key: Cook the bacon till crispy and sautéing vegetable separately. This will make the flavor stronger.
Caution: Make sure to hold the edge of the quiche pan, since the center part is removable.  

The Quiche Pan I used:
Kaiser Bakeware Basic Tinplate 11-Inch Round Quiche Pan with Removable Bottom