Spice it up on Father's Day

While moms look for a break from cooking on Mother’s Day, most fathers want a home-cooked comforting meal on the day we set aside to honor good ole’ dad. “Enchilada Soup” from “50 Simple Soups for the Slow Cooker,” by Lynn Alley, is a good option for serving on Father’s Day and especially nice because Alley’s grandfather, was a “big enchilada man.” Filled with bold vegan and vegetarian recipes, Alley’s cookbook is also chock-full of helpful kitchen tips, such as avoiding buying dry beans that have sat on the store shelf for too long. Wrote Alley, “If the beans look chipped or there are “crumbs” in the package, chances are the beans have been sitting around for a long time.” Should you like the idea of a slow cooker-dinner for dad, but don’t want to do much more than open a jar, bottle, or bag, you’ll love Bluffton Harry and David store manager Lainey Smith’s recipe for “Harry and David Slow-Cook Chili,” made with ingredients (except for the beans) found right in the store. Created for sampling at the International Chili Society-sanctioned second annual Red Apron Chili Cook-off held earlier this year at the Tanger 2 Outlet Center, Smith’s tasty, zesty chili proved to be a favorite among the spectators. When it’s time to serve dad dessert, be sure to include plenty of spice in that, as well. While spice is commonplace in things like pie, you really don’t see it very much in recipes for other sweets such as ice cream and sorbets. “Spice Dreams Flavored Ice Creams and Other Frozen Desserts,” by “spice cream” chefs Sara Engram and Katie Luber is brimming with brilliant flavor combinations such as cloves, cardamom and cinnamon in chocolate ice cream and coconut and ginger in an insanely delicious creamy, smooth sorbet – my first foray into the book. There’s recipes in the book for frozen yogurt, ice cream sandwiches, milkshakes, sodas, syrups, toppings, and more – all equally exotic and exciting. For purchase information for either of the books, visit the Andrews McMeel Publishing website at www.andrewsmcmeel.com, or find them wherever books are sold.


Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at kitchenade@yahoo.com.

Enchilada Soup

From "50 Simple Soups for the Slow Cooker," by Lynn Alley/Andrews McMeel Publishing, LLC; photography by Ben Pieper

6 dried California or New Mexico chiles

7 cups water, divided

1 tablespoon vegetable oil

1 medium onion, chopped

4 cloves garlic, minced

¹∕³ cup dried pinto beans

4 large tomatoes, coarsely chopped

1 teaspoon cumin seed

2 teaspoons dried Mexican oregano


1 cup tortilla chips made from stone-ground cornmeal

1 cup grated sharp cheddar cheese or smoked Gouda

½ cup sliced black California olives

½ cup sliced scallions

¼ cup chopped fresh cilantro

½ cup sour cream


Remove the seeds, stems and veins from the chiles, then tear them into pieces. Soak them in 1 cup of the water for 2 hours or overnight. In a large sauté pan, heat the vegetable oil over medium heat and sauté the onion for about 10 minutes, or until lightly browned. Add the garlic and cook for 2 minutes longer. Rinse the pinto beans and place them in the slow cooker, along with the onion and garlic, the tomatoes, and the remaining water. Purée the soaked chiles and water in a blender, and pour the sauce into the slow cooker. Cover and cook on LOW for about 8 hours, or until the beans are tender. Add the cumin and oregano about 1 hour before serving. Add the salt to taste. Ladle the soup into bowls. Top each bowl with tortilla chips, cheese, olives, scallions, cilantro and sour cream. Serves 4 to 6.

Harry and David Slow-Cook Chili

Recipe courtesy Lainey Smith, store mananger Harry & David, Tanger 2 Outlet Center, 837-2121. Except for the beans, find ingredients for "Slow-Cook Chili" at the Harry & David Store

1 bottle Zesty Tomato Bloody Mary mix

1 jar Hot and Smoky Pepper and Onion Relish

1 jar Garlic Salsa

1 package fully cooked, ready-to-serve Homestyle Meatballs,

defrosted and cut into small chunks

1 (15-ounce) can red kidney beans, optional

1 (15-ounce) can black beans, optional

Harry & David dark chocolate truffles (to sweeten), to taste



Combine all ingredients, except for beans and truffles, in a slow-cooker. Cook for several hours (on LOW setting), adding beans, along with truffles (if desired), about halfway through. Makes about 8 servings.

Coconut-Ginger Sorbet

Recipe from "Spice Dreams, Flavored Ice Creams and Other Frozen Treats," by Sara Engram and Katie Luber with Nancy Meadows and Kimberly Toqe/Andrews McMeel Publishing, LLC;

¾ cup sugar

¾ cup water

1 teaspoon ground ginger

1/8 teaspoon salt

1 (14-ounce) can coconut milk

¼ cup sweetened flaked coconut

¼ teaspoon vanilla


Combine the sugar, water, ginger and salt in a medium, heavy saucepan. Heat the sugar mixture over medium heat, stirring gently, until the sugar has completely dissolved and the syrup is clear, about 5 minutes. Remove the pan from the heat and let steep for 1 hour. Combine the coconut milk, flaked coconut and vanilla in a medium bowl. Strain the syrup mixture through a fine-mesh sieve into the coconut milk mixture. Whisk until the syrup and coconut milk are completely mixed. Cover and refrigerate until completely chilled, at least 4 hours or overnight. The sorbet mixture may be stored in the refrigerator for up to 3 days. Freeze the chilled sorbet mixture in an ice-cream maker according to the manufacturer’s instructions. Transfer the sorbet to an airtight container and freeze in the freezer for 2 to 4 hours before serving. Makes about 3 cups


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