Turkey Chili Layered with Smokey Rich Flavors

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Did everyone try the South Beach Diet ten years ago?  My close friends and I surely did.  I couldn’t imagine starving myself and depriving myself of much of the food they said we couldn’t eat in those first weeks.  So, naturally I modified and scoured the internet for food they considered acceptable; turkey chili was top of the list.  Soon all my guy friends were ordering batches of it from me on a weekly basis.  I don’t think I ever lost weight from the diet, probably didn’t need to at the time, but these guys sure did and they loved the chili.

So here’s my recipe but first, full disclosure: this recipe is kicked up a bit by roasting, sautéing and grilling my veggies before they go in with the turkey just to give them an extra layer of smokey rich flavors.  I never did this for the boys back in the day.

Ingredients:

  • 1 to 2 tablespoons of extra virgin olive oil
  • 1 large white onion chopped
  • 1 cup celery stalk finely chopped
  • 6 cloves garlic oven roasted and chopped
  • 2 pounds ground turkey 70% lean
  • 2 large heirloom tomatoes chopped with seeds kept in
  • 2 tablespoons of chili powder
  • 2 teaspoons of cumin
  • 1 tablespoon of fresh or dried oregano
  • 2 teaspoons of hot Hungarian paprika
  • 2 to 4 small sweet red peppers or 1 large red bell pepper
  • 1 jalapeño pepper (optional)
  • dash or two of crushed red pepper flakes
  • 1/4 cup of flour
  • 2 bay leaves
  • 1 cup of bone broth
  • 1 32oz. can of tomato sauce
  • 1 to 2 15 oz. cans of beans depending on your preference (kidney, black or pinto)
  • salt and pepper to taste

Directions:

In a large heavy pot or dutch oven heat the olive oil and sauté the onions and celery.  Fire roast the peppers or grill on pan while oven roasting the garlic. I oven roast the garlic by wrapping it in aluminum foil with a little olive oil and place in a 400 degree oven for 10 minutes or so.  Once those two are done, add your garlic and peppers to the onions and celery.  (You may want to do this ahead of time).  Add your spices and herbs and sauté for another 5 minutes until mixed well.  Add the ground turkey and cook until lightly brown breaking down the meat with a wooden spoon.

Add the tomatoes, broth and tomato sauce, bringing to a boil then reduce heat and simmer for about 15 minutes, stirring occasionally.

Add the beans (do not strain) and salt and pepper to taste. Stirring, cook for another 10 minutes.  Serve in bowls with grated cheddar, fresh oregano and green onions – or any combination you prefer.  I sometimes top mine with homemade tortilla chips and a slice of avocado, lime and cilantro.

I should note that I also like to make my bone broths ahead of time (following Thanksgiving and Christmas I had a lot to work with) and freeze them in ice trays, ziplock bags and repurposed quart containers.  I also slow-cooked this for another 4 hours in the oven on low (about 275 degrees Fahrenheit) just to be sure all of those flavors get married, make love and have babies!  If you do this too you may want to add another cup of broth, it’s up to you!

I hope you and your friends enjoy this recipe as much as we will tomorrow in the snow!

Happy eating and stay warm!

 

 

 

 

 

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Post-Holiday Cooking: Here’s a Quick & Easy Sausage & Egg Pie Recipe

wp-1484173950945.jpgFrom stuffing, basting, patting, pricking, roasting and toasting, most of us foodies who refer to the holiday season as the “Olympics of Family Cooking,” have taken a deep sigh of gratitude for the love and joy that was shared amongst our family and friends.

All the gifts have been opened, clothes tried on (and modeled on the living room runway) and Google Home was streaming music at our demand when I noticed that I was starving! But, I was also tired and didn’t have the energy to create breakfast, lunch, or dinner.  But clearly, we all needed to eat.

So, here is a quick go-to recipe I like to use that comes loaded with the right amount of nutrition, salty savoriness, and warmth.  This pie oozes with comfort and cozy post-holiday sit-around-the-house goodness.  I like to think of it as alinner (lunch and dinner) dish or a classic brunch dish too.

– Don’t worry, you’re not required to make your own pie crust, I promise.

Ingredients:

1 Pie Crust (for the inquiring minds, yes, I used the type you buy and roll out).
1 tablespoon of butter
1 good-sized shallot, chopped
1 garlic clove, minced
4-6 sun-dried tomatoes loosely chopped
8 ounces of Italian sausage or chicken sausage (remove the outer skin and crumble)
1 three-finger pinch of sea salt
1 pinch of oregano or thyme (or both)
3 – 4 handfuls of fresh spinach or kale
2 cups of freshly grated California cheddar cheese
4 eggs, beaten
1 cup of heavy cream

Preheat the oven to 375 degrees Fahrenheit

Melt the butter in a large saute pan over medium heat and saute shallots and garlic until translucent. Add salt, oregano and thyme. Add the crumbled sausage, sundried tomatoes, and cook until browned. Add the spinach or kale and cook until the greens wilt and set aside.

In a pie dish roll out the pie crust and pinch the edges.   Add 1 cup of cheese on the bottom and then add the sausage mixture on top of that.

In a mixing bowl whisk together the eggs and heavy cream and 1/2 cup of cheddar cheese (you can also use almond milk or any other milk/cream variation).  Season with a pinch of sea salt and mix well.  Pour the egg mixture over the sausage mixture.  Top with the remaining 1/2 cup of cheese.  I also added a little extra romano in this pie – I mean, can you blame me?  Take a brush and lightly coat the edge of the pie crust with some of your egg mixture for a crispy finish.  (not too much).

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Place your pie on a baking sheet and bake for 45 minutes or until an inserted toothpick or knife comes out clean.  Let stand for 10 minutes before serving.

Enjoy!

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Special thanks to Mele Cotte for the inspiration of this recipe.  I use it in many reincarnations.

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Here is one I made with Kale