Posts Tagged ‘chili’

Ok, December 3, 3 blog posts AND I’ve actually made this recipe, so we’ve got 2 out of 3 that I can personally endorse. This post is brought to you with love from Nashville, the city where my bff lives. She signed up for a CSA box this year, and was apparently up to her ears in butternut squash this fall. She found this delicious and healthy soup recipe, and fed us for days on a recent visit. We ate soup for lunch, soup for snacks, and late night soup instead of late night drunk food. Yay us!

Butternut Squash Turkey Chili

I was so impressed with this tasty soup that I turned around and made it when I got home. It really is healthy, and would actually qualify on the Weight Watchers Simple Start program, if you’re into that kind of a thing.

A few quick notes – super kudos to the bff for peeling, scooping and cutting up the squash from the CSA box – thank you for all your hard work! I bought my squash peeled and cut, cause I’m lazy. Also, she found the fresh sage the recipes calls for – I did not, so I just threw in a bunch of dried. I added a can of butter beans – a mistake. Their skins peel off and get a bit weird – stick with Northern white beans. One other note – I do have a hard time calling this chili. It’s definitely more of a soup, but if you want to make it chili, just add some chili powder (that’s what makes chili chili, right?).

Per my honor system, I’ll direct you over to Foodie Crush for the full recipe, but here are the ingredients to get you started:

Roasted Butternut Squash & Turkey Chili

Ingredients:

  • 4 cups butternut squash, bite size dice
  • salt and pepper
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 3 cloves garlic, pressed
  • 1/2 cup white wine
  • 2 cans white beans, rinsed and drained, I like great northern variety
  • 4 cups chicken stock (32 ounces)
  • 3 pasilla peppers, roasted, seeded and sliced into 1/4” ribbons
  • 1/2 cup fresh sage leaves, cut into ribbons with scissors or diced
  • 2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon white pepper

Directions: for the rest of the directions and full recipe, please visit the full recipe on Foodie Crush.

Butternut Squash White Turkey Chili

Images courtesy of Foodie Crush

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Nothing says “I’m having a super fun time at a New Year’s party” than taking a break to blog. But, seriously, I was the odd man out for Catchphrase, and I needed to get some more recipes in. Looks like I’ll have to finish up the rest of the recipes tomorrow, but this has been a solid effort…enough to make me not feel guilty.

Let’s examine the first recipes that come to mind in my semi-drunken stupor:

Fresh Green Bean Casserole

Fresh Green Bean Casserole

Oh, look. A green bean casserole that’s fresh. I haven’t actually read the recipe yet, so right now it’s a surprise to everyone! Just like I haven’t checked my lottery tickets for the Mega Millions, but completely assume that I am a winner. This looks like a winning recipe. Hailing from the blog, Brown Eyed Baker, this little beaut will be sure to please the crowd at your next family Thanksgiving.

Yield: 10 to 12 servings

Prep Time: 40 minutes | Bake Time: 15 minutes

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

*Note 1: You can prep this ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours. To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed.

*Note 2: This recipe can be halved and baked in a 2-quart (or 8-inch square) baking dish. If making a half batch, reduce the cooking time of the sauce in Step 3 to about 6 minutes (1¾ cups) and the baking time in Step 4 to 10 minutes.

*Note 3: If you want to go 100% homemade and eliminate the canned fried onions, you can make your own caramelized onions. Thinly slice 2 sweet onions and saute in 2 tablespoons of unsalted butter over medium-high heat for about 10 minutes. Reduce heat to medium-low and sprinkle with salt and cook, stirring occasionally, for about 30 minutes, or until the onions are golden, caramelized and soft. Set aside to cool before combining with remainder of crumb topping. Proceed with the recipe as directed.

Oh, hey, that actually looks pretty good. I still haven’t read the recipe completely yet, but plan on doing so next year… :)

White Chicken Chili

White chicken chili

Actually not from Rick Bayless, although I’m sure he would approve. This one comes from “Leftovers for Lunch,” a situation I rarely identify with. It’s more like “Lean Cuisine for Lunch” for me, speaking of which, look forward to more Chew and Reviews in 2011!

Ingredients
  • 1 onion, chopped
  • 1 Tbls garlic, minced
  • 1 (4 ounce) can diced jalapeno peppers
  • 1 (4 ounce) can chopped green chile peppers (HOT if you dare!)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 2 heavy dashes of ground cayenne pepper
  • 4 cups chicken broth (I actually used a mix of chicken and veggie to use opened cartons!)
  • 2 chicken breasts
  • 4 (15 ounce) cans white beans, rinsed and drained (I like a good mix of varieties!)
  • 1/2 cup cilantro, chopped
  • 1/2 an avocado, sliced
Directions
  1. Throw all the ingredients, except cilantro and avocado, in the crockpot, simmer on low for 7-9 hours.
  2. Shred chicken, add the cilantro and stir well.
  3. Serve.Garnish with avocado slices.

Spanish Tortilla

Spanish Tortilla

Yet another NOT from Rick Bayless. This one looks like some sort of eggy, breakfasty thing that Wylie Dufresne and Rick Bayless would both approve of. From See…Read…Cook, this can be made for breakfast or whenever your heart desires.

Ingredients

2 medium russet potatoes

2 medium onions

Extra-virgin olive oil, for frying

Kosher salt and pepper to taste

10 large eggs

Directions

Note:  If you have a mandolin, it will come in handy for the slicing process.

Peel and thinly slice the potatoes, then soak in cold water.  Peel and thinly slice the onions and set aside.  After the potatoes soak 10 or 15 minutes, dry thoroughly.  If you have a salad spinner, this would be a perfect time to use it.

In a large pan, heat enough olive oil to cover the potatoes.  Once up to temperature, (check by placing 1 slice of potato in the oil.  If it sizzles, it’s ready) cook the potatoes until tender.  Your goal is not to fry them to the potato chip stage.  They should have next to no color to them.  If your skillet is large enough, add the onions about halfway through the cooking of the potatoes.  If your skillet is not large enough to accommodate both; after you remove the potatoes, drain on paper towels and add the onions to the pan.  The onions should be translucent, not fried.  Remove the onions to the same paper towel as the potatoes and let drain.

In a large bowl, mix the eggs together just until incorporated.  Once the potatoes and onions are well drained, add to the eggs.  Season with salt and pepper.

Now, this is probably best done in a large non-stick skillet, but if you don’t have a non-stick then make sure you use enough of the reserved oil in your skillet to make sure the tortilla doesn’t stick.  (even with non stick, you should have a bit of oil in the pan)  And make sure your skillet is hot.  The egg sets faster and that helps with the no stick issue.

Pour the mixture into the hot pan and stir with a spatula to create some texture.  After about a minute or so on high heat, lower the heat to medium-high and cook until the eggs are mostly set.

Take a large plate or platter and place over the tortilla.  Take the pan and carefully but quickly flip it over so the tortilla is now sitting on the platter.  Slide the tortilla back into the skillet so the other side can cook and brown.  Cover and cook for an additional 3-5 minutes.

Once done, carefully slide out onto a large cutting board and let cool for about 15 minutes.  Cut into wedges and serve with Spanish sausage, Crema, Sofrito, or Roasted peppers.

And that’s a wrap for 2010. See you all tomorrow for the last of the recipe roundup!

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Oh, remember when I told you that I was going to post a recipe a day until December 31? Well, what I meant was that I would post a recipe a day until December 31…unless I got really busy, or was celebrating a major holiday and kept on celebrating all weekend. So…whoops. To make up for my lies, here are five recipes. We’ll start with a few ways to get rid of your Thanksgiving leftovers.

Turkey Dressing Sandwiches

This one doesn’t have a picture, and it doesn’t have an exact recipe, but it’s easy to make using your Thanksgiving leftovers.

Combine leftover turkey and stuffing in a skillet. Pour leftover gravy over turkey and stuffing until moist. Cook thoroughly. Mixture should be creamy, but not soupy. Once mixture has come to a low boil, serve on bread. I like to whip up cranberry mayo to add to these sandwiches. This recipe can be made using box stuffing (make according to recipe on box) and jarred gravy. Results will still be delicious.

Italian Chicken Salad Sandwiches

Italian Chicken Salad Sandwiches

Here’s a really good one from The Kitchn. I’ve made these sandwiches before, and I imagine you could easily sub turkey for chicken. This recipe is great if you’re not into mayonnaise (I’m way into mayo, btw).

3 medium (or 2 large) bone-in, skin-on chicken breasts
olive oil
salt and pepper
1/3 cup thinly sliced red onion (about a quarter of a medium onion)
1/2 cup chopped celery (2 medium stalks)
1/2 cup thinly sliced roasted red pepper
1/2 cup slivered almonds, toasted
handful of chopped Italian (flat-leaf) parsley
12 slices bacon, cooked
12 slices hearty Italian or peasant bread

For the vinaigrette:
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon salt
freshly ground pepper
1 teaspoon sugar
1/4 cup olive oil

Preheat the oven to 425 degrees. Rub some olive oil over the chicken breasts and season them with salt and pepper. Roast for 25-30 minutes, depending on how thick the breasts are. The skin does not need to brown; you just want the meat to cook through. Let cool slightly, then peel away the skin and shred the meat. You should have about 3 1/2 to 4 cups. Drizzle the chicken with a bit of the juices from the pan, just to keep it moist.

Make the vinaigrette. Whisk together the vinegar, mustard, salt, pepper, and sugar. Stream in the olive oil, whisking vigorously, until combined.

Combine the onion, celery, red pepper, almonds, parsley, and shredded chicken in a large bowl. Pour in the vinaigrette and toss to coat.

Make the sandwiches, putting two slices of bacon on each, topped with one-sixth of the chicken salad.

Mashed Potato Puffs

Mashed Potato Puffs

Still working on clearing that mountain of leftover mashed potatoes? Try these quick and easy potato puffs, also from The Kitchn.

2 cups mashed potatoes
3 eggs, beaten
3/4 cup grated Parmesan or Gruyere, divided
1/4 cup minced chives
1/4 cup diced ham (optional)
Salt and freshly ground pepper

Heat the oven to 400°F and lightly grease the cups of a regular muffin tin, or a mini-muffin tin.

Whisk together the mashed potatoes, the eggs, 1/2 cup of cheese, the chives, and ham. Taste and season, if necessary, with salt and pepper.

Put a spoonful of the mixture in each muffin cup. Sprinkle the top of each potato puff with grated cheese. Bake for 20 minutes, or until the potato cups are set, browned on top, and hot through and through. Serve immediately.

Chili & Cornbread Jar

Chili and Cornbread in a Jar

From The Givers Log:

Basically, this looks amazing. Chili in a jar with cornbread baked on top – genius! Just whip up a batch of chili, then add cornbread batter and bake. Perfect for picnics, perfect for an evening dinner…just perfect for anytime. Here is the recipe for cornbread, but I imagine you could use a mix as well:

1 cup cornmeal
1 cup flour
3/4 cup sugar
4 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted

Mix until combined and bake at 375 F for 20-25 minutes or until toothpick comes out clean. Read the whole recipe and story at The Givers Log.

Cinnabon, The Simpler Way

Home made Cinnabon

I love cinnamon. I love cinnamon rolls. And I LOVE getting Cinnabon at the airport. For me, the airport is the Bermuda Triangle of food. There is everything I could ever want, I’m guaranteed to be stressed, I’m typically traveling alone, and suddenly, food just disappears into my mouth… Here is a recipe from Elra for Cinnabon at home. It appears that she’s baking in Europe and has never actually eaten a Cinnabon, so this might not taste exactly like the real thing, but I’m willing to bet they taste pretty damn good.

12 oz  bread flour
2  3/8 oz cake flour
6 oz water
3/4 oz milk powder
2¼ oz eggs
3 oz sugar
1/4 oz  salt
1/4 oz Osmotolerant Yeast
4½ oz butter, cubed
Cinnamon Sugar Filling, recipe follows
Butter, soften at room temperature, for smearing on the dough (you could use water instead

Place everything, but the butter in a mixer bowl, knead on the lowest setting  for 1 minute. Increase the speed to speed #2. Knead until the dough is smooth and elastic, about 5 to 10 minutes, add the cubed butter in three or four addition, continue to knead until gluten is fully develop. Oil lightly a container or a large bowl. Place the dough in it, cover with plastic or a lid, let the dough ferment for 1 hour, then refrigerate overnight.

The next morning, roll out the dough into 1/8 inch (3 mm) thick and 16 inch (41 cm) wide. Smear the soften butter to the entire surface, sprinkle with sugar-cinnamon filling, living about 1 inch (2 1/2 cm) from the edges. Roll the dough, cut into 1 1/2 inch (3 7/8 cm). Place the dough in muffin pans, cover with clean kitchen towel. Rest for 1 hour to 1 1/2 hours.

Preheat oven to 385 F (196 C)

Bake in the middle rack for 15 minutes. Invert immediately onto cooling rack to cool completely before glazing with your own desire glaze. Since I am not a big fan of glaze, I drizzled the rolls lightly using a simple confectioner’s sugar and lemon.

Read the rest of the recipe, include the ingredients for the sugar/cinnamon filling here.


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