I hope everyone had a glorious holiday season as I did this year! Food, family, friends (though I could have used more friend-time), gifts, singing, and all that good stuff--and it's not quite over yet! I had my share of cookies, cake, pie, rich foods, peppermint mochas, and chocolate--so much chocolate! Tell me of your holidays, I wish to hear!
Sometimes, you just need a ton of veggies after the holidays. Like me, you're craving them after the ridiculously rich food and decadent sweets of Christmastime (I'm not kidding, I out-sweeted my sweet tooth this year). That's where chili comes in--still hearty, filling, and delicious, but incredibly healthy and filled with good stuff! And you can use up some of that leftover turkey!
UPDATE: Just a note. This recipe got rave (RAVE) reviews from my husband, who said that from now on, this is the only chili I will be making. Just a bonus that it's so dang healthy!
Ingredients:
2 T. olive oil
1 large red onion, diced
3 cloves of garlic, minced
3 stalks of celery, diced
3 bell peppers (of varying colors), seeded and diced
2 zucchini, diced
1 small butternut squash (or any variety, really), peeled, seeded, and diced
3 15 oz. cans of beans, varieties of your choice, drained and rinsed (I used cannellini and kidney)
2 cups leftover turkey, diced or shredded
1 pound ground chicken or turkey, or more leftover turkey
1 28 oz. can whole peeled tomatoes
2-3 cups chicken/turkey broth
2-3 T. chili seasoning (we used Penzey's CHILI 9000)
For extra spice: ancho or chipotle chili powder
1 6 oz. can tomato paste
Salt & pepper to taste
Instructions:
Heat olive oil in a LARGE stock pot over medium heat. Add onion, celery, garlic, and peppers and sautee until tender and onion is translucent. Add in the raw ground meat, if you're using it, breaking it apart with the spoon. Cook until browned a bit. Add in the zucchini and butternut squash, and cook until a little tender (about 5 minutes--it doesn't quite need to be cooked through). Toss in your seasonings at this point, and cook for 2-3 minutes.
Add in the beans, tomatoes, tomato paste, broth, and leftover turkey--bring to a simmer, turn heat to low or medium low, and allow to cook for at least 30 minutes, stirring occasionally. Allow to cook until it reaches the consistency you like (we like our chili thick), and correct any seasonings.
Serve hot and top with your favorite chili toppings!
This could easily be thrown into a slow-cooker (though I recommend browning the onions and meat first for flavor) and cooked on low for 8 hours.
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Saturday, December 28, 2013
Saturday, November 3, 2012
Citrus-Roasted Turkey
I went all Thanksgiving last night, since we had a turkey in the freezer and I spent a few days letting it thaw. I kind of threw together this recipe using ingredients I had around, and I thought it came out great! It would also translate well to roasted chicken.
Also, sorry, I have no pictures. Next time!
Ingredients:
10-pound turkey, thawed or fresh, patted dry
1 lemon, zested, one half juiced, the other half reserved
1 orange, zested, one half juiced, the other half reserved
3 cloves of garlic, peeled
10 whole cloves
2 T. butter, melted
1 t. salt
1 t. thyme
1 T. rosemary
1 T. maple syrup
1/2 cup apple cider
Instructions:
Preheat your oven to 325 F. Place turkey in a roasting pan.
In a small bowl, mix together orange and lemon zests, butter, salt, thyme, rosemary, and maple syrup. Rub all over the turkey, making sure to spread it evenly.
Place remaining halves of orange and lemon into the cavity of the turkey, along with the garlic cloves. Truss (if you do that thing, I never do).
Place cloves underneath the skin of the turkey breasts.
Pour juices and apple cider around the turkey in the pan. This will be your basting liquid as it cooks.
Cook for 3 hours (or more or less, depending on the size of your turkey), basting every 30 minutes. If it begins to brown too much, tent it with aluminum foil and continue roasting. Remove from the oven 30 minutes before carving, and allow to rest, tented.
Gravy:
1/4 cup GF flour/starch
Drippings from the pan (mine totaled about 1/2 cup in the end)
1/2 cup-1 cup chicken broth (depending on how thick you want your gravy)
Salt & pepper to taste
Extra rosemary & thyme, if desired
Take 1/4 cup of the drippings and heat them in a small saucepan over medium heat. Once hot, add the flour and create your roux. Once the roux foams, whisk in the rest of the drippings and the broth. Whisk until the mixture thickens, taste, and correct seasoning.
Carve the turkey and serve together!
Also, sorry, I have no pictures. Next time!
Ingredients:
10-pound turkey, thawed or fresh, patted dry
1 lemon, zested, one half juiced, the other half reserved
1 orange, zested, one half juiced, the other half reserved
3 cloves of garlic, peeled
10 whole cloves
2 T. butter, melted
1 t. salt
1 t. thyme
1 T. rosemary
1 T. maple syrup
1/2 cup apple cider
Instructions:
Preheat your oven to 325 F. Place turkey in a roasting pan.
In a small bowl, mix together orange and lemon zests, butter, salt, thyme, rosemary, and maple syrup. Rub all over the turkey, making sure to spread it evenly.
Place remaining halves of orange and lemon into the cavity of the turkey, along with the garlic cloves. Truss (if you do that thing, I never do).
Place cloves underneath the skin of the turkey breasts.
Pour juices and apple cider around the turkey in the pan. This will be your basting liquid as it cooks.
Cook for 3 hours (or more or less, depending on the size of your turkey), basting every 30 minutes. If it begins to brown too much, tent it with aluminum foil and continue roasting. Remove from the oven 30 minutes before carving, and allow to rest, tented.
Gravy:
1/4 cup GF flour/starch
Drippings from the pan (mine totaled about 1/2 cup in the end)
1/2 cup-1 cup chicken broth (depending on how thick you want your gravy)
Salt & pepper to taste
Extra rosemary & thyme, if desired
Take 1/4 cup of the drippings and heat them in a small saucepan over medium heat. Once hot, add the flour and create your roux. Once the roux foams, whisk in the rest of the drippings and the broth. Whisk until the mixture thickens, taste, and correct seasoning.
Carve the turkey and serve together!
Wednesday, September 5, 2012
Greek-Inspired Chicken Burgers with Homemade Tzatziki
...and chickpeas braised with radish greens and spinach!
We had another sausage-making adventure this weekend (Charles had a few friends over to watch a videogame tournament final) and they were fantastic! We used this recipe, but next time I will up some of the flavorings. While it was delicious, I wish the sun-dried tomato flavor had been far more pronounced. And the cheese kept melting out of the sausages on the grill!
I also made this very refreshing quinoa salad to go with it, which was a big hit, even among the men! Quinoa is not one of my favorite things, as I often find it very bland. But this came out very flavorful with a great crunch! Definitely going in my mental book of things I will make over and over again.
A fun weekend was had by all, and I hope that you all had a great Labor Day! I managed to run/walk a mile yesterday and today with no worsening foot pains, so hopefully *knockonwood* I'm on the road to total recovery!
Now, after a weekend of semi-indulgent eating and drinking (mostly the drinking part--GF beer, you will be my downfall!), I'm looking to make something lighter. Yesterday morning, it was an omelette that was essentially a ton of vegetables with a little bit of egg mixed it (and, of course, Sriracha dumped on top). Didn't eat lunch (one of those odd days where you're just not hungry at all), had the tiny bit of that quinoa salad left for a snack, and then leftovers for dinner. Today, chicken burgers!
Chicken Burger
Ingredients:
1 pound of ground chicken or turkey (I home-ground 3 boneless, skinless chicken breasts)
1 T. dried oregano
1 T. fresh basil, minced
2 green onions, finely chopped
3 garlic cloves, crushed (I, for once, used my garlic press to get a paste-like consistency)
1/4 cup feta cheese, crumbled
1 t. lemon juice, plus a little zest
2 T. red wine vinegar
1 T. Kalamata olives, finely minced (I did not have these, but they're in the original recipe)
1 t. brine from olives
Black pepper to taste
Buns and toppings
Instructions:
Mix all ingredients for the patties together in a bowl. Cover and let marinate in the fridge for an hour.
Divide into four equal patties.
Preheat your grill, broiler, or stovetop grill-pan to medium-high heat and cook for 10 minutes, flipping halfway through, or until juices run clear.
Top with tzatziki and your other toppings and enjoy!
Tzatziki
Ingredients:
1 head of garlic (yes, one HEAD of garlic...you can reduce that if you're not a garlic-nut like me!)
1 500-g container of Greek yogurt (thickest you can find)
1 English cucumber, seeded and peeled (if you so desire, I didn't)
2 T. red wine vinegar
1 T. lemon juice (start there, add more if you wish)
Salt & pepper, to taste
Many recipes include a bunch of parsley and mint, but I didn't have either on-hand.
Instructions:
Process the garlic and cucumber in a food processor until finely minced (use liquids from the recipe to aid in the processing). Also, add herbs, if you are using them.
Mix everything together in a small-to-medium bowl and cover, refrigerating for at least an hour. Taste after letting it sit, and correct any flavors to your taste.
Eat it on burgers, sandwiches, use it as dip, etc!
Braised Chickpeas with Radish Greens and Spinach
So, I bought some radishes over the weekend, and they came with a large bunch of greens attached. I thought, "I can't just throw this out! This has to be edible!" Lo and behold, it is! Others compare to flavor to that of other bitter greens, like Swiss chard or kale, so use accordingly.
Ingredients:
1 T. olive oil
1 can chickpeas, drained and rinsed
1 bunch radish greens (or other greens!), washed and dried
1 cup baby spinach, washed and dried
2 shallots (or 1 large), finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
Juice and zest of 1 lemon
Instructions:
Heat 1 T. oil in a deep saute pan over medium heat. Cook shallots until translucent, then add lemon zest.
Add in chickpeas and saute for a minute or two.
Add in your liquids and bring to a simmer. Allow liquid to cook down for about 10 minutes, and then add the greens. (I did the opposite and my greens ended up way overcooked). Salt & pepper to your tastes.
Dinner is served! Really, really delicious and healthy!
We had another sausage-making adventure this weekend (Charles had a few friends over to watch a videogame tournament final) and they were fantastic! We used this recipe, but next time I will up some of the flavorings. While it was delicious, I wish the sun-dried tomato flavor had been far more pronounced. And the cheese kept melting out of the sausages on the grill!
I also made this very refreshing quinoa salad to go with it, which was a big hit, even among the men! Quinoa is not one of my favorite things, as I often find it very bland. But this came out very flavorful with a great crunch! Definitely going in my mental book of things I will make over and over again.
A fun weekend was had by all, and I hope that you all had a great Labor Day! I managed to run/walk a mile yesterday and today with no worsening foot pains, so hopefully *knockonwood* I'm on the road to total recovery!
Now, after a weekend of semi-indulgent eating and drinking (mostly the drinking part--GF beer, you will be my downfall!), I'm looking to make something lighter. Yesterday morning, it was an omelette that was essentially a ton of vegetables with a little bit of egg mixed it (and, of course, Sriracha dumped on top). Didn't eat lunch (one of those odd days where you're just not hungry at all), had the tiny bit of that quinoa salad left for a snack, and then leftovers for dinner. Today, chicken burgers!
Chicken Burger
Ingredients:
1 pound of ground chicken or turkey (I home-ground 3 boneless, skinless chicken breasts)
1 T. dried oregano
1 T. fresh basil, minced
2 green onions, finely chopped
3 garlic cloves, crushed (I, for once, used my garlic press to get a paste-like consistency)
1/4 cup feta cheese, crumbled
1 t. lemon juice, plus a little zest
2 T. red wine vinegar
1 T. Kalamata olives, finely minced (I did not have these, but they're in the original recipe)
1 t. brine from olives
Black pepper to taste
Buns and toppings
Instructions:
Mix all ingredients for the patties together in a bowl. Cover and let marinate in the fridge for an hour.
Divide into four equal patties.
Preheat your grill, broiler, or stovetop grill-pan to medium-high heat and cook for 10 minutes, flipping halfway through, or until juices run clear.
Top with tzatziki and your other toppings and enjoy!
Tzatziki
Ingredients:
1 head of garlic (yes, one HEAD of garlic...you can reduce that if you're not a garlic-nut like me!)
1 500-g container of Greek yogurt (thickest you can find)
1 English cucumber, seeded and peeled (if you so desire, I didn't)
2 T. red wine vinegar
1 T. lemon juice (start there, add more if you wish)
Salt & pepper, to taste
Many recipes include a bunch of parsley and mint, but I didn't have either on-hand.
Instructions:
Process the garlic and cucumber in a food processor until finely minced (use liquids from the recipe to aid in the processing). Also, add herbs, if you are using them.
In some cheesecloth or a fine strainer, squeeze out all the water possible from the cucumber.
Mix everything together in a small-to-medium bowl and cover, refrigerating for at least an hour. Taste after letting it sit, and correct any flavors to your taste.
Braised Chickpeas with Radish Greens and Spinach
So, I bought some radishes over the weekend, and they came with a large bunch of greens attached. I thought, "I can't just throw this out! This has to be edible!" Lo and behold, it is! Others compare to flavor to that of other bitter greens, like Swiss chard or kale, so use accordingly.
Ingredients:
1 T. olive oil
1 can chickpeas, drained and rinsed
1 bunch radish greens (or other greens!), washed and dried
1 cup baby spinach, washed and dried
2 shallots (or 1 large), finely chopped
1/2 cup chicken broth
1/2 cup dry white wine
Juice and zest of 1 lemon
Instructions:
Heat 1 T. oil in a deep saute pan over medium heat. Cook shallots until translucent, then add lemon zest.
Add in chickpeas and saute for a minute or two.
Add in your liquids and bring to a simmer. Allow liquid to cook down for about 10 minutes, and then add the greens. (I did the opposite and my greens ended up way overcooked). Salt & pepper to your tastes.
Dinner is served! Really, really delicious and healthy!
Thursday, June 14, 2012
Chicken Broccoli Curry Casserole
This is a recipe direct from Kalyn's Kitchen, and I don't believe I made many changes at all, so here is the direct link to the recipe!
This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish). For my husband and I, we nearly ate the whole thing! I'd say it makes 3 adult-sized meals. Then again, I also only used 3 chicken breasts. But, still, it's really good.
Ingredients:
3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors. Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)
Instructions:
Preheat your oven to 375 degrees F.
In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil. Add the chicken breasts and simmer over medium heat for 5 minutes. Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching). Remove chicken.
Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish. Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.
Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet). Drain and place over the chicken in the dish.
In a medium saucepan, place chicken stock and spices and whisk until combined. Cook for 2 minutes over medium heat (once it's boiling). Remove from heat and add in the mayonnaise & lemon juice. Taste the sauce and adjust your spices.
Pour over chicken and broccoli. You don't need to mix it in.
Cover and bake for 30 minutes. Remove the foil and top with the cheese, and cook it for another 10-15 minutes. Tasty tasty!
You could easily do this with turkey as well, and switch up the broccoli (or mix it in) for some cauliflower. I think adding other veggies would be feasible as well without damaging the flavors.
This was really flavorful and tasty, though if you're feeding a larger family, you may want to double it (or serve it with a side dish). For my husband and I, we nearly ate the whole thing! I'd say it makes 3 adult-sized meals. Then again, I also only used 3 chicken breasts. But, still, it's really good.
Ingredients:
3-4 boneless, skinless chicken breasts
2 t. poultry seasoning
Salt & pepper to taste
1 head of broccoli, chopped into bite-sized pieces
1.5 cups homemade chicken stock (or 2 cups of canned stock reduced to 1.5 cups)
1.5 cups mayonnaise (not fat free)
1-2 T. lemon juice
2-4 tsp. sweet curry powder
2-4 tsp. garam masala
2-4 tsp. hot curry powder (I used Vindaloo, because that's what I have)
(I used more than these amounts because I like really spicy flavors. Start small and add to your tastes!)
2 tsp. ground fenugreek (if you have it, mine is from Penzey's)
1/2 cup grated sharp cheddar cheese (optional, but good!)
Instructions:
Preheat your oven to 375 degrees F.
In a deep, heavy-bottomed skillet, add about 2 inches of water (enough to cover the breasts when they're added), along with a sliced lemon, and bring this to a boil. Add the chicken breasts and simmer over medium heat for 5 minutes. Remove from heat and let sit for 15 more minutes, or until the breasts are cooked through (this is poaching). Remove chicken.
Cube up the chicken and place it in the bottom of an oiled 9x9 casserole dish. Sprinkle salt & pepper (and poultry seasoning, if you have it) over the chicken.
Steam or blanche your broccoli until the broccoli is JUST cooked and bright green (you don't want it fully cooked yet). Drain and place over the chicken in the dish.
In a medium saucepan, place chicken stock and spices and whisk until combined. Cook for 2 minutes over medium heat (once it's boiling). Remove from heat and add in the mayonnaise & lemon juice. Taste the sauce and adjust your spices.
Cover and bake for 30 minutes. Remove the foil and top with the cheese, and cook it for another 10-15 minutes. Tasty tasty!
Monday, March 19, 2012
Turkey Chili
Half of my extended family hails from Texas, and chili recipes abound in our cookbooks. I have learned from the best, and though many will say that "real Texas chili doesn't have beans in it," I have always had beans in my chili. I like it better. I feel like meat-only chili is something to be reserved for adding to hot dogs or cheese dip.
Trying to stretch our groceries, I had a 7-lb. turkey in my freezer and cooked that last week, and used most of the leftovers for this chili. You could certainly make this with chicken, beef, pork, or a ground variety of any of these as well.
Chili is versatile! Chili is filling! And chili is pretty darn healthy!
Ingredients:
3 cups diced, cooked turkey (about 1 pound of meat in total, I think)
1 1/2 cups total of dried black and kidney beans, mixed, soaked overnight (you could also use two 15 oz. cans of beans)
1 large can tomato sauce (I always try to buy low-sodium, and I think the large can is something like 24 oz.)
1 can water (use the tomato sauce can)
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
3 tablespoons chili powder
1-2 tablespoons cumin (depending on how strong your cumin is)
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle pepper
1 teaspoon (or more, to taste) salt
Instructions:
This is super-duper easy. Get out your slow-cooker. Toss everything into the slow-cooker. Cook on low heat for 8-10 hours (depending on what time you start it). Taste and re-season about an hour before serving. YOU ARE DONE.
For those of you who don't have a slow-cooker:
Get out a big pot. Heat up a tablespoon or so of oil. Cook onion, bell pepper, and garlic until soft. Add tomato sauce, water, and spices. Bring to a simmer. Add meat and beans. Cook for 1-2 hours (at least) over low heat. Season to taste before serving.
Serve topped with your choice of garnishes! Appropriate ones include: sour cream, grated cheddar cheese, hot sauce, cilantro, lime wedges, chopped jalapenos, etc.
Trying to stretch our groceries, I had a 7-lb. turkey in my freezer and cooked that last week, and used most of the leftovers for this chili. You could certainly make this with chicken, beef, pork, or a ground variety of any of these as well.
Chili is versatile! Chili is filling! And chili is pretty darn healthy!
Ingredients:
3 cups diced, cooked turkey (about 1 pound of meat in total, I think)
1 1/2 cups total of dried black and kidney beans, mixed, soaked overnight (you could also use two 15 oz. cans of beans)
1 large can tomato sauce (I always try to buy low-sodium, and I think the large can is something like 24 oz.)
1 can water (use the tomato sauce can)
1 large onion, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
3 tablespoons chili powder
1-2 tablespoons cumin (depending on how strong your cumin is)
1/2 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chipotle pepper
1 teaspoon (or more, to taste) salt
Instructions:
This is super-duper easy. Get out your slow-cooker. Toss everything into the slow-cooker. Cook on low heat for 8-10 hours (depending on what time you start it). Taste and re-season about an hour before serving. YOU ARE DONE.
For those of you who don't have a slow-cooker:
Get out a big pot. Heat up a tablespoon or so of oil. Cook onion, bell pepper, and garlic until soft. Add tomato sauce, water, and spices. Bring to a simmer. Add meat and beans. Cook for 1-2 hours (at least) over low heat. Season to taste before serving.
Serve topped with your choice of garnishes! Appropriate ones include: sour cream, grated cheddar cheese, hot sauce, cilantro, lime wedges, chopped jalapenos, etc.
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