Fall weather is moving in. The halcyon days of summer have flown, replaced by overcast skies of grey, chilly temperatures, and dismally cold rain. If it weren’t for nature’s stunning autumnal displays of fabulous colors, it’s almost enough to make you want to curl up and hibernate till spring.
But brisk winds and soaking rains don’t have to chill you to the core; you can cook up some warmth this fall using your 360 Stainless Steel Pots. These recipes offer delicious comfort food quick, but taste like they have simmered for hours.
Using staple ingredients from your pantry and fridge and stainless steel pots, it is simple and easy to create hearty, healthy meals for your family, in a flash.
Cold Weather Chili
1 ½ lb lean ground beef
1 large Vidalia onion, chopped
1 large Green Bell pepper, diced
2 15 oz cans red kidney beans, drained and rinsed
2 15 oz cans seeded, diced tomatoes in juice
1 jar Heinz chili sauce
½ cup White Vinegar (If you use red wine vinegar, increase to ¾ cup)
1 package chili seasoning (Or, 4 T. chili powder, 2 t. salt and pepper)
Optional hot sauce
Salt and pepper to taste
Brown the beef in a 4 Quart Stock Pot over medium heat with the onion, and pepper. Add the remaining ingredients, and stir to blend. Cover and cook on med-low heat for 15-25 min., or until thoroughly heated and vegetables are tender, stirring occasionally.
Serve with hot corn bread or tortilla chips, and garnish with sour cream or cheddar cheese.
Apple Chicken with Scallions
This recipe uses abundant seasonal apples to create a tasty dish.
1 ½ lbs chicken breasts, chopped into 2 inch pieces
4 scallions cut into 1” lengths
1 large apple, peeled, cored, and chopped
1/3 cup apple cider vinegar
2 T. apple jelly
1 T. Dijon mustard
Dash of salt
1 T. Butter
1 t. cornstarch mixed with 2 t. cold water
Using 360 Cookware, stainless steel pots, heat the 3.5 Quart Sauté Pan over medium heat until water dances on the surface. Add the chicken, and stir to seer the sides. Add the apples and scallions, cooking for approx. 2 minutes more. Add vinegar, jelly, mustard, and salt, then cover and cook 7-9 min. Remove from heat and stir in the cornstarch and butter. Serve over rice or noodles.
Hearty Beef Soup
1 ½ lbs chopped beef tenderloin or stew beef
4 cups beef broth
1 medium onion, chopped
4 celery stalks, chopped
½-cup pearl barley
4 medium carrots, chopped
1 15 oz can tomato juice
Salt and pepper
Worcestershire sauce to taste
Heat the 4 Quart Stock Pot over medium heat until water dances on the surface. Add the beef and seer then add the vegetables, cover and cook for 3-4 minutes. Add the beef stock, barley, and tomato juice, recover and reduce heat to med-low. Simmer for 25-30 minutes, or until barley is cooked. Season to taste. Serve with hot cornbread or a crusty French loaf.
Your stainless steel pots provide the perfect way to cook filling, wholesome meals that will warm you and your family this fall.
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