When the weather starts to get chilly, my mind starts to move towards warming comfort food for dinner. This Turkey Chili is courtesy of my fabulous Aunt Julie. This recipe was passed down to me a couple years ago, and it has quickly become my chili "staple". While comforting, this will not set anyone back on their New Year's Resolutions as it is light and relatively healthy at the same time. The Avocado Salsa adds a light fresh finish to the hearty chili which will have you going back for seconds!
Start with the Avocado Salsa:
Avocado Salsa Ingredients
1 Avocado, cubed
1 Tomato, chopped (Use whatever looks best at the grocery store)
1/4 Large Red Onion, chopped
1 Clove Garlic, minced
1 T. Cilantro, roughly chopped (I love Cilantro, so I use 2 T.)
Juice of 1 Lime
1/4 t. Cumin
1/4 t. Cayenne Pepper
Avocado Salsa Method
In a large bowl, combine ingredients. Toss. Let stand for at least 30 minutes.
While the salsa's flavors are blending, throw the Chili together:
Turkey Chili Ingredients
1 T. EVOO
3/4 Large Red Onion, chopped (use the rest of the onion from the Avocado Salsa)
1 Red Bell Pepper, chopped
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1 14.5 oz can Diced Tomatoes
1 1/2 c. Reduced Sodium Chicken Broth
1 can Diced Green Chili Peppers
2 t. Chili Powder
2 Cloves Garlic, minced
1 t. Cumin
1 t. Oregano
1/2 c. Red Wine
1.25 lb Ground Turkey (This is the size of a pre-packaged Jenny-O Ground Lean Turkey)
1/4 c. Sour Cream
1 Lime
2 T. Cilantro, roughly chopped
Turkey Chili Method
Heat oil over medium high heat. Add onion and garlic and sautee. Add turkey and brown. Add pepper and sautee stirring frequently for 3 minutes. Add the beans, tomatoes (with juice), broth, green chili peppers, chili powder, cumin, oregano, and red wine. Simmer until reduced. Add S&P to taste.
Serve with Avocado Salsa, Sour Cream, and Lime wedges. Sprinkle with cilantro.
Wednesday, December 29, 2010
Tuesday, December 28, 2010
Greek Macaroni & Cheese
This recipe is courtesty of the blog: http://ataleof2kitchens.com/. I made a few adjustments and it was divine. I must say, it might be one of the best Macaroni and Cheese recipes I have ever made.
Ingredients
3/3 c. Panko Bread Crumbs
9 T. Unsalted Butter
8 oz. Short Pasta, such as penne or cavatappi
1/4 c. Flour
3 c. 1% Milk
1.5 c. Gruyere, grated
1.5 c. Ricotta Salata, grated
1 c. Fontina, grated
3/4 t. Ground Cinnamon
1/4 t. Nutmeg, freshly grated
Salt & Pepper to taste
2 T. EVOO
8 Shallots, finely chopped
16 oz. Baby Spinach
8 Scallions, cut into 1/4″-thick rounds
1/3 c. Fresh Dill, roughly chopped
1 c. Feta, crumbled
Method
1. Melt 3 T. Butter and add Panko Breadcrumbs to butter. Set aside.
2. Cook Pasta, el dente, about 3-4 minutes short of package directions. Drain & rinse with cold water to stop the cooking. Set aside.
3. In a 3-4Qt Saucepan, melt the rest of the Butter (6 T.). Add Flour and stir constantly with wisk until you have formed a roux. Cook this for about a minute. Slowly, while wisking constantly, add the milk. Cook until sauce has thickened and coats the back of a spoon, about 15 minutes. Remove the pan from heat and add the Nutmeg, Cinnamon, Gruyere, Ricotta Salata, & Fontina cheeses and mix until incorporated. Set aside.
4. With the oven heating up to 350°, heat EVOO in a 5-qt. pot over medium heat. Add Shallots and cook, stirring often, until soft, 3–4 minutes. Add Spinach and Green Onions and cook, covered, stirring occasionally, until wilted. Stir in the reserved sauce, the Dill, and the reserved Pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved Panko Breadcrumbs and the Feta. Bake until golden brown and bubbly, about 30 minutes.
5. Enjoy!
Ingredients
3/3 c. Panko Bread Crumbs
9 T. Unsalted Butter
8 oz. Short Pasta, such as penne or cavatappi
1/4 c. Flour
3 c. 1% Milk
1.5 c. Gruyere, grated
1.5 c. Ricotta Salata, grated
1 c. Fontina, grated
3/4 t. Ground Cinnamon
1/4 t. Nutmeg, freshly grated
Salt & Pepper to taste
2 T. EVOO
8 Shallots, finely chopped
16 oz. Baby Spinach
8 Scallions, cut into 1/4″-thick rounds
1/3 c. Fresh Dill, roughly chopped
1 c. Feta, crumbled
Method
1. Melt 3 T. Butter and add Panko Breadcrumbs to butter. Set aside.
2. Cook Pasta, el dente, about 3-4 minutes short of package directions. Drain & rinse with cold water to stop the cooking. Set aside.
3. In a 3-4Qt Saucepan, melt the rest of the Butter (6 T.). Add Flour and stir constantly with wisk until you have formed a roux. Cook this for about a minute. Slowly, while wisking constantly, add the milk. Cook until sauce has thickened and coats the back of a spoon, about 15 minutes. Remove the pan from heat and add the Nutmeg, Cinnamon, Gruyere, Ricotta Salata, & Fontina cheeses and mix until incorporated. Set aside.
4. With the oven heating up to 350°, heat EVOO in a 5-qt. pot over medium heat. Add Shallots and cook, stirring often, until soft, 3–4 minutes. Add Spinach and Green Onions and cook, covered, stirring occasionally, until wilted. Stir in the reserved sauce, the Dill, and the reserved Pasta and transfer mixture to a 9″ x 13″ baking dish. Sprinkle evenly with reserved Panko Breadcrumbs and the Feta. Bake until golden brown and bubbly, about 30 minutes.
5. Enjoy!
Costa Rican Black Beans & Rice
Lizano Salsa makes this dish. If you can't find it, its been recommended to try Vegetarian Worcestershire sauce. I got my Lizano Salsa in Costa Rica, but once I run out, I am sure to order some more online, as it is just plain delicious! Beware, this makes alot! But its great with dinner as a side dish or with a fried egg on top for breakfast!
Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped
Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.
(Recipe makes enough for about 10 people)
Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.
Pura Vida!
Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped
Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.
(Recipe makes enough for about 10 people)
Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.
Pura Vida!
Monday, December 27, 2010
Quinoa with Broccoli
Here is an old recipe I came across which I remembered to be so delicious even though it was part of a cleanse. I think I might have to make this again soon!
This recipe is courtesy of Whole Foods (with some minor adjustments, Stephanie style).
Ingredients
1 tablespoon extra virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup vegetable/chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup uncooked quinoa
Salt to taste
1 cup small broccoli florets
Pepper to taste
1/2 cup roasted cashew pieces
2 green onions, thinly sliced
Method
Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes.
Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.
This is pretty filling, but if you want to add some extra protein, I would just saute a chicken cutlet with a bit of s&p and you will have a nice meal!
This recipe is courtesy of Whole Foods (with some minor adjustments, Stephanie style).
Ingredients
1 tablespoon extra virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup oil-packed sun-dried tomatoes, chopped
1/2 cup vegetable/chicken broth
1/2 cup dry white wine
2 tablespoons lemon juice
1/2 cup uncooked quinoa
Salt to taste
1 cup small broccoli florets
Pepper to taste
1/2 cup roasted cashew pieces
2 green onions, thinly sliced
Method
Heat oil over medium heat in a medium pot. Add onions and garlic and cook for 3 minutes. Add tomatoes, broth, wine and lemon juice and bring to a boil. Stir in quinoa and salt. Reduce heat and simmer, covered, for 20 minutes.
Arrange broccoli on top of quinoa, cover and simmer for an additional 5 to 6 minutes. Remove from heat and toss gently to combine. Season with salt and pepper, transfer to plates and serve garnished with cashews and green onions.
This is pretty filling, but if you want to add some extra protein, I would just saute a chicken cutlet with a bit of s&p and you will have a nice meal!
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