Flexing their Missiles. To impress whom?

Reports of a giant glowing ball lighting the sky over Salekhard, the Yamal peninsula
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The Siberian Times @siberian_times
Reports of a giant glowing ball lighting the sky over Salekhard, the Yamal peninsula http://siberiantimes.com/other/others/news/reports-of-spectacular-ufo-signaled-by-a-giant-glowing-ball-lighting-the-sky-in-northern-siberia/ …
6:10 AM - Oct 27, 2017

A massive, glowing bubble of light erupted in the night sky above northeastern Siberia sometime last night (Oct. 26/27), The Siberian Times has reported.

Multiple witnesses reported seeing the bubble, according to the publication, and at least five people captured images of the phenomenon.

While many people quoted by the news site expressed concerns that the phenomenon might have something to do with aliens or "a gap in the space-time continuum," The Siberian Times suspected it was caused by a rocket launch. Now, the Ministry of Defense of the Russian Federation (which operates the Russian armed forces) has said on Facebook that it launched a Topol-M intercontinental ballistic missile last night as part of a test exercise.

The missile was apparently launched from the Plesetsk Cosmodrome in northwestern Russia toward the Kura testing range in Kamchatka, which is on Russia's western, Pacific peninsula, according to The Siberian Times and the Russian Ministry of Defense.

The Siberian Times also reports that the northern lights were expected to be particularly bright last night, which explains why some of the photographers were already watching the sky when the bubble appeared.

You can see more images of the cloud and testimony from witnesses at The Siberian Times website.

Follow Calla Cofield @callacofield. Follow us @Spacedotcom, Facebook and Google+. Original article on Space.com.

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Ground Beef Chili

Ground Beef Chili Recipe
https://www.tasteofhome.com/recipes/ground-beef-chili/print

Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one. —Shannon Wright Erie, Pennsylvania
TOTAL TIME: Prep: 10 min. Cook: 40 min.YIELD:16 servings

Ingredients
3 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
2 celery ribs, chopped
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (29 ounces) tomato puree
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 to 2 cups water
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon dried basil
2 teaspoons ground cumin
2 teaspoons steak sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon coarsely ground pepper
1-1/2 teaspoons browning sauce, optional
Additional chopped onion, optional

Directions
1. In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. Garnish with chopped onion if desired. Yield: 16 servings (4 quarts).

Nutritional Facts
1 cup: 242 calories, 11g fat (4g saturated fat), 57mg cholesterol, 611mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 21g protein.
© 2017 RDA Enthusiast Brands, LLC

Best Ground Beef Chili

Best Ground Beef Chili
https://www.americastestkitchen.com/recipes/8564-best-ground-beef-chili

SERVES 8 TO 10
Diced avocado, sour cream, and shredded Monterey Jack or cheddar cheese are also good options for garnishing. This chili is intensely flavored and should be served with tortilla chips and/or plenty of steamed white rice.

INGREDIENTS

2 pounds 85 percent lean ground beef
2 tablespoons plus 2 cups water
Salt and pepper
¾ teaspoon baking soda
6 dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
1 ounce tortilla chips, crushed (1/4 cup)
2 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon ground coriander
2 teaspoons dried oregano
½ teaspoon dried thyme
1 (14.5-ounce) can whole peeled tomatoes
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1—2 teaspoons minced canned chipotle chiles in adobo sauce
1 (15-ounce) can pinto beans
2 teaspoons sugar
2 tablespoons cider vinegar
Lime wedges
Coarsely chopped cilantro
Chopped red onion
( Read more... )

WHY THIS RECIPE WORKS

Our ground beef chili uses 85 percent lean ground beef for richness and flavor. We use only small amounts of pureed whole canned tomatoes and pinto beans to create a thick, rich dish that is best served over white rice and/or with tortilla chips. To keep the meat moist and tender, we treat it with salt and baking soda. Both ingredients help the meat hold on to moisture, so it doesn’t shed liquid during cooking. This means that 2 pounds of beef can be browned in just one batch. We also simmer the meat for 90 minutes to fully tenderize it. Finally, our homemade chili powder uses a combination of toasted dried ancho chiles, chipotle chiles in adobo, and paprika, along with a blend of herbs and spices to round it out. We make sure to stir in any fat that collects on the top of the chili before serving since it contains much of the flavor from the fat-soluble spices in the chile powder.

Red Lentil Soup with North African Spices

Red Lentil Soup with North African Spices
https://www.americastestkitchen.com/recipes/8661-red-lentil-soup-with-north-african-spices
SERVES 4 TO 6
Pair this soup with a salad and bread for lunch or a light supper.

INGREDIENTS

4 tablespoons unsalted butter
1 large onion, chopped fine
Salt and pepper
¾ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon ground ginger
⅛ teaspoon ground cinnamon
Pinch cayenne
1 tablespoon tomato paste
1 garlic clove, minced
4 cups chicken broth
2 cups water
10½ ounces (1 1/2 cups) red lentils, picked over and rinsed
2 tablespoons lemon juice, plus extra for seasoning
1½ teaspoons dried mint, crumbled
1 teaspoon paprika
¼ cup chopped fresh cilantro

INSTRUCTIONS

1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

2. Whisk soup vigorously until it is coarsely pureed, about 30 seconds. Stir in lemon juice and season with salt and extra lemon juice to taste. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with water, if desired, when reheating.)

3. Melt remaining 2 tablespoons butter in small skillet. Remove from heat and stir in mint and paprika. Ladle soup into individual bowls, drizzle each portion with 1 teaspoon spiced butter, sprinkle with cilantro, and serve.

Whisk Away
Red lentils, which have had their skins removed, cook in just 15 minutes. Even better, they soften so completely that they can be whisked into a puree, no blender needed.

WHY THIS RECIPE WORKS

Red lentils cook quickly into a nubbly puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and use the warm mixture to bloom some fragrant North African spices. Tomato paste and garlic complete the base before the addition of the lentils, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. A generous dose of lemon juice brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exotic yet comforting soup./i