Posts Tagged ‘turkey’

Corn & Bell Pepper Chili

All my best-tasting chili looks like dog poop.  Sad, but true.  I can look past it, but if you’re feeding it to someone who objects to food looking comparable to canine waste, try dressing it up with shredded cheese, fresh tomatoes, sour cream, croutons, and/or slice avocado.  Oh, how I wish I weren’t allergic to avocado!

Corn & Bell Pepper Chili

Ingredients:

  • 2 ears of sweet corn, slice the kernels off (tricky stuff!)
  • 1 can slightly drained kidney beans
  • 1 can slightly drained black beans
  • 1 lb ground turkey (totally optional)
  • 1 can stewed tomatoes (I can’t wait for my garden tomatoes to ripen!)
  • 1 small can tomato paste
  • 2 green bell peppers, diced
  • 2 small white onions, diced
  • 2 cloves garlic, minced
  • 1 teaspoon chili sauce
  • 1 teaspoon jalapeno sauce
  • 1 teaspoon sea salt
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon seasoning mix (your choice)

Dump everything into a 4-6 quart slow cooker and cook on low for 6-8 hours.

No picture included for obvious reasons.

Cheesy Baked Squash

This is comfort food that doesn’t have to be nearly as fatty as you think.  I use reduced fat sour cream, 75% reduced fat cheddar cheese, and turkey bacon instead of pork (which is about 80% less fat).

Cheesy Baked Squash

Ingredients:

  • 6 medium yellow squash, thinly sliced
  • 8 strips turkey bacon, cooked and crumbled
  • 2 cups shredded cheddar cheese
  • 2 eggs, separated
  • 1 cup sour cream
  • 2 tablespoons flour (I use whole wheat)
  • 1/3 cup breadcrumbs

What I do:

  • Instead of following the original recipe and cooking the squash first THEN slicing it, I slice it then put it into a large pot, cover it with water, and cook it on medium heat from 20-30 minutes depending on how crisp I want it.  I highly suggest you do the same.  🙂  Make sure to drain it VERY well or you’ll end up with a watery-bottomed casserole.
  • Preheat the oven to 350F
  • Beat egg whites until stiff peaks form
  • Fold in yolks, sour cream, and flour
  • In a lightly greased baking dish, put down a layer of half the squash
  • Smear half the egg/sour cream mixture over it
  • Sprinkle half the cheese on top
  • Cover it with the crumbled bacon
  • Add the other half of the squash
  • Add the other half of the egg mixture
  • Add the other half of the cheese
  • Sprinkle the bread crumbs on top
  • Bake for 25 minutes

This is really great comfort food.

Stuffed Zucchini

Stuffed Zucchini

I picked two 9-inch zucchinis from my garden yesterday, so it was time to make up a recipe for them.  This is probably my most successful recipe that I completely made up myself.

Ingredients:

  • Two 9-inch zucchinis, sliced in half length-wise and seeds scooped out
  • One small onion, diced
  • One small red bell pepper, diced
  • 1/3 lb ground turkey
  • One prepared pot of Trader Joe’s Basmati Rice Medley (it only takes 15 minutes to cook)
  • 1 teaspoon seasoning blend
  • 1/2 teaspoon sea salt
  • About 1/2 teaspoon EACH dried thyme & oregano (I just plucked theses off the plants hanging in my kitchen)

What I Did:

  • Prepare the rice to cook.  If you don’t have that particular kind of rice, it’s a 1 cup rice to 2 cups water ratio, just to give you an idea.  Add the seasoning and salt to the rice while it’s cooking.
  • Dice & saute the onion & bell pepper for about five minutes.
  • Add the ground turkey, oregano & thyme and cook well.
  • Add the cooked rice, mix well.
  • Heat the oven to 350F.
  • Pour some olive oil into a baking dish that will fit your zucchini, place the zucchini in the dish and roll them around in the oil.
  • Carefully spoon mixture into zucchini.
  • Bake for 30 minutes.

Notes:

  • I had a lot of leftover filling.  We ate some of it with chips (YUM!), and I plan on filling a tortilla with it for lunch today.
  • Some of the rice on the top got a bit crunchy.  Carefully draping the scooped innards of the zucchini on top of the filling before baking might help fix this problem.

Simple Red Pasta Sauce

I love that we occasionally get dried herbs in our CSA boxes.  I currently have them hanging in my kitchen from laundry line using clothespins.  It works really well, and gives the space a nice rustic kitchen witch look.  🙂

Ingredients:

  • 2 cans diced tomatoes (I can’t wait for fresh tomatoes!)
  • 1/2 onion
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • Optional 1/3 lb ground turkey

What I Did:

  • Put everything but the turkey into a food processor and obliterate it!  I love doing this… it usually brings out an evil scientist cackle from me.
  • Brown the turkey in a large pan.
  • Add the sauce.
  • Simmer on low for at least one hour, stirring occasionally.  If it looks like it’s getting dry, add some more olive oil.
  • Enjoy!

Slow Cooker Harvest Stew

A big thank you to Stephanie O’Dea for trying out 365+ slow cooker recipes and letting all of us know how they turned out!  Being a slow cooker junkie myself, I find her website, A Year of Slow Cooking, very useful.

It just so happened that this weekend I had all the ingredients to make her Harvest Stew.  It’s as good as she says.

In case you don’t feel like clicking over to that site:

Ingredients:

  • 1 pound lean ground turkey or chicken
  • 1 yellow onion, chopped
  • 3 chopped garlic cloves
  • 1 can kidney beans, rinsed
  • 1 sweet potato, peeled and chopped
  • 3 red potatoes, peeled and chopped
  • 1 acorn squash, peeled and chopped
  • 1 whole can tomatoes and chilies (rotel)
  • 4 cups chicken broth
  • 1/4 tsp cloves
  • 1/4 tsp all spice
  • salt and pepper to taste

What I Did:

  • Use a big slow cooker (I used my 6 quart).
  • Tip for cutting winter squash: microwave it for two minutes then allow it to cool.  It will be a lot easier to cut and peel!
  • Dump everything in the slow cooker, stir well.
  • Cook on low for 7 hours (until veggies are tender).
  • I actually didn’t have ground turkey when I put this all in the cooker, so I cooked it up later and added it to the stew about an hour before eating.

I’m going to warm up a bowl for dinner right now…

Dinner for my Sweetie

I am involved with a man who eats gluten-free, no dairy, and no red meat.   He tends to stick with chicken breast, brown rice, and mixed vegetables for his meals.  I decided that last night I was going to surprise him with a meatloaf (one of my very favorite meals).  All he had to do was provide me with 1.5 lbs of ground turkey.

Turkey & Rice Meatloaf

Ingredients:

  • 1.5lbs of lean ground turkey
  • 1 cup cooked brown rice
  • 1 beaten egg
  • 1/2 diced onion
  • 2 diced celery stalks
  • 1 shredded carrot
  • 1/4 cup ketchup
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon black pepper

What I did:

  • Preheat the oven to 350 F.
  • Dice the onion & celery and shred the carrot.  Saute them in a little olive oil until the onion is translucent.  Try to maintain your cool even though you were spotted wearing sunglasses while chopping the onion.  Dodge all comparisons to Corey Hart.
  • Beat the egg in a large bowl.
  • Add everything else to the bowl and mix thoroughly.
  • Pat firmly into a loaf pan.
  • Bake for 1 hour, or until the top is lightly browned.

Variations:

  • Use 1/2 cup diced celery and 1/2 teaspoon onion powder if you don’t have onion around.
  • Use ground chicken instead of turkey
  • Use any kind of cooked rice.
  • Add about 1 teaspoon of diced fresh herbs for different flavors.

The meatloaf was served with steamed purple broccoli and a new batch of vegetable mash.

Steamed Broccoli

Ingredients:

  • 1 head of broccoli, chopped into bite-sized pieces
  • sea salt

What I did:

  • I don’t have a steaming basket, but I do have a metal colander.  I set the colander into a large, heavy-bottomed pot and filled the pot with about 2 inches of water.  If you have a steaming basket,  set that up appropriately.
  • Chop the broccoli and put it in the colander/basket.
  • Cover and cook on medium heat for 30 minutes, med/high heat for 15.  The broccoli was still too crunchy after 30 minutes,  so I turned up the heat after making sure there was still sufficient water in the pot.  Be careful to not scorch your pot by running out of water!
  • Serve with a light dash of sea salt.  That’s really all it needs!

The veggie mash up was almost exactly the same as last time,  but I only used one rutabaga and three potatoes last night.  I also don’t think I cooked it QUITE long enough as there were a few hard bits in the mash.   Maybe soft boil for 25 minutes?  I’ll let you know next time!

P.S.  the meatloaf was so good we ended up eating the last 1/3 of it for breakfast.  Cold.