Turkey Chili

Turkey ChiliShut Off the Hose!
Ok. I’m done with the water. I wake up every morning and dread looking at the weather report. I fear I’m starting to grow webbed feet. On top of all that, it’s been rather cold. And, don’t get me started about the snow.

In all fairness, February is usually a rainy, gloomy month but this is unreal. I can honestly say that in all of my 45 years, while I have always heard them urge caution and carry chains, I have never heard of the Highway Patrol and other transit authorities asking people to not drive up to Tahoe because it’s just that bad. Squaw Valley reported this morning that their snowfall total on the upper mountain for February was 300 inches. That’s 25 feet people. It’s great if you’re a skier (or a ski resort) but that’s just nuts.

And if I hear the phrase, ”well, we need the water” again I’m going to lose it. It may be true and it’s always good to have more than we need but I think we’re good for now. The draught map of California shows most of the state with no drought conditions as of February 19. It’s time to shut off the hose…

Weather like what we have been experiencing always makes me think of soups, stews, and chilis. There is something about a rainy night and a hot bowl of goodness that just seems right. Over the weekend I made this turkey chili. It’s fast. It’s tasty. And it goes great with cornbread.

I made sure to stash the leftovers in the freezer for warmer days when the sun is shining—when watching a baseball game. And, a chili dog is the perfect accompaniment.

Turkey Chili
Yields 6 servings (at least!)

Ingredients
1 tablespoon olive oil
2 pounds ground turkey
2 cups coarsely chopped onions
3 tablespoons chopped garlic
1 large red bell pepper, cored, deveined and coarsely chopped
2 jalapeno peppers, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped
2 bay leaves
1/4 cup chili powder
2 tablespoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
1 15-ounce can black beans, drained

Optional garnishes
chopped avocado
chopped green onion
shredded cheddar cheese
sour cream
Sliced lime

Directions
Gather and prep all the ingredients.

Heat the oil over high heat in a large, heavy pot and add the turkey meat. Cook until lightly browned chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps (about 5 minutes).

Add the onions, garlic, pepper, jalapeño pepper, oregano, bay leaves, chili powder, and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt, and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer.

Serve in bowls with preferred toppings.

Southwestern Chicken Stew

Southwestern Chicken StewSoup Switch
My whole life I have been a rule follower. I was that kid in the class who never put a toe out of line for fear of the punishments. I have never really been the kind of person to significantly test the boundaries of anything, though I have always wanted to be that person. A rebel. A maverick. I am pretty sure this is why I cook from recipes instead of off the cuff.

To be fair, I will change a recipe to suit my tastes but only after I have made it at least a couple of times. Rarely do I mess with things from the get-go. Last weekend though, my inner culinary rebel surfaced and I took a left turn…

What started out as an adaptation of a chicken stew with peppers from the Basque region turned into more of a southwest stew/chili/gumbo type thing. There was something about the combination of ingredients that had me reaching for the black beans and cumin. Served over rice, the flavors were reminiscent of the southwest with the hearty whole meal feel of the bayou.

Maybe it was innovation or maybe it was just muscle memory that made me assume that tomatoes and peppers should also have beans and a squeeze of lime but it turned out tasty. I made enough to store some in the freezer for a future mid-week dinner on the run.

Tonight the future is here…as is a tasty dinner!

Southwestern Chicken Stew
Yields 6 servings Read more…

Stir Fry with Baby Boy Choy, Snow Peas, and Shrimp

Stir Fry with Baby Boy Choy, Snow Peas, and ShrimpBaby, I have a cold
For this first normal day of the new year, I had intended to write about my plan for better eating habits for 2019 and I DO plan on eating better. My biggest problem right now though is that I cannot shake this cold! To make things worse, I know I am not alone in my quest. The number of friends, family, and coworkers who are fighting this same battle is astounding. So instead of outlining my plan to be healthier in 2019, I’m trying to figure out just how to get healthy.

We sell a Jasmine Green Iced Tea here at the store from Teas Tea that I love. The best thing about it, other than the taste, is the fact that it is loaded with vitamin C. Plus, it’s a great way to stay hydrated. This is why I have been having it every day since I got sick. Of course, you can always drink the hot version too. The heat will help with your sinuses.

Soups are a no-brainer when you are sick, especially this Chicken Soup with Dill or my favorite, depending on my energy level, Mexican Matzo Ball Soup. Choosing any one of these options is a good way to go as well: Thai Hot and Sour Chicken Soup, Minestrone, and Spicy Chicken and Rice Flu Chaser Soup.

Because anytime you have a cold and have stuffed sinuses it can be hard to taste anything, I tend to eat spicy foods when I am under the weather. A spicy stir-fry is my go-to for a few reasons. The first is if it’s spicy, I am able to taste it. Second, ingredients like ginger, garlic, and chilies, which are most often found in stir-fry, are great natural remedies for illness. Lastly, it’s fast and filling and not boring so the rest of the family will eat it too.

For those of you out there fighting this battle along with me, carry your tissue packs with pride and know that we shall eventually persevere. We will get through this!

Stir-Fry with Baby Boy Choy, Snow Peas, and Shrimp
Adapted from Food 52
Yields 6 servings with rice or noodles  Read more…

Coconut Macaroons

Coconut Macaroons dipped in chocolateCookie Collection
This time of year is the season of constant dinner parties. In fact, I had a few friends over last night to talk about the upcoming baseball season and to eat drink and be merry. The food was great (and the wine was even better). But, having something sweet to end the meal and fuel the after-dinner conversation is essential. I have found that plates of assorted cookies are the perfect solution. The only challenge is coming up with a nice variety for the plate.

Some may say that forcing yourself to make a bunch of cookies isn’t a bad thing. And, it’s not. Though, having that many cookies lying around the house can be dangerous to your waistline!

It can be fun to come up with the perfect mix. Start with some ginger cookies. Add a few layer bars. Maybe chocolate crackle cookies. Definitely some shortbread. If you’re feeling crafty, make some stained glass cookies or some nutty rugelach. No matter what combination you decide to throw together, for me there almost always needs to be coconut macaroons on the plate.

I love coconut macaroons—and making them couldn’t be easier. Bonus! They are gluten-free for those friends who can’t eat gluten. I like to melt some bittersweet chocolate and either dip the macaroons or drizzle it on top for a little added holiday cheer.

Coconut Macaroons
Yields 20 to 22 cookies Read more…

Chocolate Ganache Truffles

Chocolate Ganache Truffels‘Tis The Season For Treats
I love this time of the holiday season. This is treat season. This is the time when I start planning what treats I am going to make to hand out to the people who mean a lot to me to thank them for services rendered or to thank them for just being a positive part of daily life.

So far my daughter and I have made our traditional Ginger Cookies.  (That first batch is always a sacred ceremony for everyone in my family.) Last weekend we made a batch of addictive and decadent caramels, a King Arthur Flour recipe, to hand out to a teacher who refers to them as holiday gold. We plan to continue the treat making this weekend with some more cookies. Shortbread? Check. Sugar cookies? Check? Gingerbread? Check. But I want to do something else a little special this year.

About 16 years ago I took a chocolate class to learn how to make truffles because I wanted to recreate the gorgeous treats that Joseph Schmidt was producing at that time. I quickly learned that tempering chocolate is no joke. It takes patience, and time, and passion for the art. While I had the passion, I was lacking in the other attributes. But, one of the recipes we made in that class is easy enough for anyone to do. I haven’t made many truffles since then. And, this year I wanted to make those basic ganache truffles. The biggest challenge was finding the recipe.

I have this drawer in my kitchen that holds all of my loose recipes that I have either printed off the internet or were part of a recipe packet from a class. I can’t tell you how many pages are in that drawer—but I can tell you that it is probably time to cull the heard. I can also tell you that the chocolate packet wasn’t in there and I sort of panicked because, after that many years, it’s not like I can call the place and get another one.

The elves took pity on me…I found it! My office is a revolving door of cookbooks and recipes. And, I happened across the chocolate packet while looking through a dessert binder I made after yet another cooking class. Yee Haw!

These truffles are so easy to make and you can choose to flavor them or not. (Adding a little espresso or Chambord liqueur can be a tasty thing)

Chocolate Ganache Truffles
Yields about 25 truffles Read more…