I am finally back. It has been a while, life I guess just caught up with me! Well I am kind of on a cooking kick this month so here goes.
I made this turkey chill for Aaron's work Christmas party. He told me all they had on the sign up sheet was meatballs, cupcakes and soda. There was no way I was gonna let that happen so I made a hearty, healthy turkey chili that could be kept warm in the slow cooker, so that they could munch on it all day. Since it was the night before the bash I had to use what I had in the house.
1 lb ground turkey
Extra virgin olive oil
1 yellow onion
1 cup of frozen mixed bell peppers (lightly thawed)
1 cup of frozen corn (lightly thawed)
1 can black beans
1 28 oz can of tomatoes
1 can of chili beans
3 cups of chicken broth
3 tablespoons of chili powder
1 tbs of cayenne pepper
1 tbs of cumin
1 tbs of dried oregano
black pepper to taste
salt to taste
3 cloves of minced garlic
Saute ground turkey in a bit of olive oil. Add some salt and pepper. Once browned add to large pot/dutch oven. Next saute onion over low heat in the same pan you browned the turkey, for a bit more flavor. If needed add some olive oil until lightly translucent, add a bit of salt & pepper. Add minced garlic for a few minutes. Add the onions and garlic to the slow cooker or a large pot/dutch oven on low heat. Add all of the remaining ingredients and bring to a boil. Once to a boil reduce to simmer and cover. Relax and let the simmer do all the work. At this time you can add to the slow cooker on low or keep on the stove for as long as you want, at least one hour. The longer it goes the thicker it is. It is even better re-heated the next day. When re-heating it you can add more chicken broth to thin it out a bit. Hope you enjoy it!
Showing posts with label Dinner. Show all posts
Showing posts with label Dinner. Show all posts
Wednesday, December 22, 2010
Monday, April 5, 2010
Aaron's Chicken Stew
So Aaron & I wanted a hearty healthy stew and created one ourselves. It turned out pretty well and the left over portions would be good frozen to thaw out later in the week to spice up the boring sandwich rut for lunches. I don't really measure but I'll try to explain it.
Shopping List:
1) 1 onion
2) a few small potatoes ( I got the mixed bag at TJs)
3) 3 large carrots
4) Low Sodium Chicken stock
5) 2 skinless boneless chicken breast
6) 2 cloves of garlic
7) Olive oil
8) Frozen Mixed Veggies
9) Tomato Paste
10) Flour
11) Yummy red wine
12) 21 Salute Seasoning (from TJs)
Saute 2 cloves of crushed garlic in hot olive oil in a dutch oven or large pot. Be sure to turn down the heat a bit as to not burn the garlic. Then throw in 1 diced onion and cook on low, stirring it every once in a while add a pinch of salt. Meanwhile boil 2 chicken breasts in water until cooked. ( I put in some dried rosemary to the water, only because I had that lying around). Once onions are cooked add a bit more olive oil then add in 3 peeled & diced carrots, about 8 quartered red/yellow/purple potatoes(whatever you have)and 1.5-2 cup frozen mixed veggies (I used green bean, corn, pea mixture) and add a bit of salt & pepper. Saute till slightly cooked then add in the boiled chicken shredded or cubed.
At this point add 1 cup of low sodium chicken stock, 1 cup of water, 2 tablespoons of 21 Salute seasoning, 3 tablespoons of tomato paste and 2 table spoons of flour. Stir it all together. At this point I was drinking a glass of Cabernet so I added a table spoon or so ;) Cook to a boil then reduce to a simmer for 1-2 hours. Taste before serving and see if you need more salt or pepper. I added a pinch of red pepper flakes at the end cause I like things spicy. I found the longer you leave it on the thicker it gets.
Shopping List:
1) 1 onion
2) a few small potatoes ( I got the mixed bag at TJs)
3) 3 large carrots
4) Low Sodium Chicken stock
5) 2 skinless boneless chicken breast
6) 2 cloves of garlic
7) Olive oil
8) Frozen Mixed Veggies
9) Tomato Paste
10) Flour
11) Yummy red wine
12) 21 Salute Seasoning (from TJs)
Saute 2 cloves of crushed garlic in hot olive oil in a dutch oven or large pot. Be sure to turn down the heat a bit as to not burn the garlic. Then throw in 1 diced onion and cook on low, stirring it every once in a while add a pinch of salt. Meanwhile boil 2 chicken breasts in water until cooked. ( I put in some dried rosemary to the water, only because I had that lying around). Once onions are cooked add a bit more olive oil then add in 3 peeled & diced carrots, about 8 quartered red/yellow/purple potatoes(whatever you have)and 1.5-2 cup frozen mixed veggies (I used green bean, corn, pea mixture) and add a bit of salt & pepper. Saute till slightly cooked then add in the boiled chicken shredded or cubed.
At this point add 1 cup of low sodium chicken stock, 1 cup of water, 2 tablespoons of 21 Salute seasoning, 3 tablespoons of tomato paste and 2 table spoons of flour. Stir it all together. At this point I was drinking a glass of Cabernet so I added a table spoon or so ;) Cook to a boil then reduce to a simmer for 1-2 hours. Taste before serving and see if you need more salt or pepper. I added a pinch of red pepper flakes at the end cause I like things spicy. I found the longer you leave it on the thicker it gets.
Sunday, March 7, 2010
Vegetable & Turkey Sausage Soup
I found a recipe in March's Cooking Light that looked promising but I switched it up a bit with ingredients that I liked and it turned out great.
Ingredients:
* 1 package of sweet or hot turkey sausage
* 2 cups finely chopped onion
* 2 cups finely chopped zucchini
* 1 cup finely chopped carrot
* 1 tsp kosher salt, divided
* 2 garlic cloves, minced
* 2 tbsp tomato paste
* 3 cups low sodium chicken broth
* 2 (15.5-ounce) can low-sodium canellini beans, drained and rinsed
* 1/3 cup half and half
* 1 tbsp chopped dried rosemary
* 1/2 teaspoon freshly ground black pepper
Directions
Heat a large pot over medium-high heat. Take turkey sausage out of the casing and add sausage to pan, and cook until browned, stirring to crumble. Remove from pan; keep warm.Return pan to medium heat. Add the onion, carrots, celery, zucchini, garlic, 1/4 teaspoon of salt, and garlic; cook stirring occasionally until the vegetables are tender, about 5 minutes. Stir in 2 tablespoons tomato paste and red pepper; cook for 1 minute, stirring constantly. Place 1 cup vegetable mixture, 1/2 cup of broth, and 1 can of beans in a food processor or a blender, and process until smooth.
Return pureed bean mixture to pan. Add remaining 2 1/2 cups of broth and 1 can of beams; bring to a boil. Add turkey sausage back to the pot and reduce heat and simmer for 20 minutes until thoroughly cooked. Remove from heat, and stir in remaining 1/4 teaspoon salt, half-and-half, rosemary and 1/2 teaspoon black pepper.
Ingredients:
* 1 package of sweet or hot turkey sausage
* 2 cups finely chopped onion
* 2 cups finely chopped zucchini
* 1 cup finely chopped carrot
* 1 tsp kosher salt, divided
* 2 garlic cloves, minced
* 2 tbsp tomato paste
* 3 cups low sodium chicken broth
* 2 (15.5-ounce) can low-sodium canellini beans, drained and rinsed
* 1/3 cup half and half
* 1 tbsp chopped dried rosemary
* 1/2 teaspoon freshly ground black pepper
Directions
Heat a large pot over medium-high heat. Take turkey sausage out of the casing and add sausage to pan, and cook until browned, stirring to crumble. Remove from pan; keep warm.Return pan to medium heat. Add the onion, carrots, celery, zucchini, garlic, 1/4 teaspoon of salt, and garlic; cook stirring occasionally until the vegetables are tender, about 5 minutes. Stir in 2 tablespoons tomato paste and red pepper; cook for 1 minute, stirring constantly. Place 1 cup vegetable mixture, 1/2 cup of broth, and 1 can of beans in a food processor or a blender, and process until smooth.
Return pureed bean mixture to pan. Add remaining 2 1/2 cups of broth and 1 can of beams; bring to a boil. Add turkey sausage back to the pot and reduce heat and simmer for 20 minutes until thoroughly cooked. Remove from heat, and stir in remaining 1/4 teaspoon salt, half-and-half, rosemary and 1/2 teaspoon black pepper.
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