Tag

supper

Still Stranded: Turkey, Corn and Three Bean Chili

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When it is as cold as it had been around here lately, I make chili. It is one pot meal, you can change it up with toppings, it is great leftover, and it warm up even an -14 degree day (You read that right. I told you it was cold).

Here is a recipe for a very hearty chili, but is healthy as it is made with ground turkey. Perfect for those who are looking to eat a little more healthy in the New Year.

 

Turkey, Corn, and Three Bean Chili
1 lb ground turkey
1 Tbs extra virgin olive oil
1 medium onion chopped
2 or 3 ribs celery chopped
3 cloves garlic minced
2 Tbs ground chili powder
1 Tbs ground cumin
2 tsp ground coriander
1/4 tsp ground cayenne pepper
1 tsp dried Thyme
1/2 bottle of your favorite beer
1 14 oz can white cannellini beans drained and rinsed
1 14 oz can black beans drained and rinsed
1 14 oz can red kidney beans drained and rinsed
1 cup frozen whole kernel corn
1 28 oz can crushed tomatoes
Salt and Pepper to taste
Avocado for garnish

 

In a large pot over medium heat add olive oil. When the oil is glistening, add ground turkey, breaking with a spoon. Add onion, celery, garlic, salt, and pepper and cook for about 5 – 7 minutes until onions are soft and turkey is cooked through. Stir occasionally. Next stir in chili powder, cumin, coriander, cayenne pepper, and thyme. Stir until well incorporated and then add beer. Bring this to a simmer (about 3 minutes) and then add all the beans, the corn, and the crushed tomatoes. Stir, lower heat, and cover with a tight fitting lid for about 10 minutes or until chili is just bubbling. Serve with sliced avocado.

 

This was the perfect dinner for being snowed in the past few days. Also, the leftover held us over until I could get to the grocery store.

 

For another great chili recipe, check out THIS ONE I made awhile ago.

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Fancy Side Dish: Sparkling Wine Risotto

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Remember that part in Wayne’s World when Rob Lowe is explaining that Champagne is only from the Champagne region of France? That movie is funny and informative! Well, today recipe is called Sparkling Wine Risotto as I didn’t use real champagne but sparkling wine. I wouldn’t want to make Rob Lowe upset.

 

Thank you, Rob Lowe.

 

With the holidays fast approaching, it is time to start thinking menu. There are many recipes for champagne risotto. Two of my favorites are Rachael Ray’s recipe from her Big Orange Cook Book, and Giada DiLaurentis’s recipe with prosciutto. Both are fancy enough for a holiday dinner or fun for a weeknight dinner. Also, the fact that you have to stay nearby the stove is the perfect reason to pour a little bubbly for yourself relax a little.
In my version I add frozen peas at the end, but all risotto is made very similarly in order to get the creamy consistency. So here is my version of champagne sparkling wine risotto.
Sparkling Wine Risotto
2 tsp extra virgin olive oil
1 medium onion diced
1 clove of garlic minced
1 cup white arborio rice
1 cup sparkling wine (save the rest for toasting at dinner)
32 oz low sodium chicken or vegetable stock
1/4 cup parmesan cheese
1 tsp fresh thyme
3/4 cup frozen peas
Salt and Pepper to taste
In a small sauce pan over medium low heat pour the chicken stock and leave it to simmer.
In a large deep skillet over medium heat add olive oil. When oil is hot add onions and cook, stirring occasionally, until soften about 3 minutes. Next, add garlic and arborio rice. Stir constantly until the rice starts to toast up a little bit. This should take about one minute.
Add sparkling wine to the mixture, stirring occasionally until evaporated.
Next, add one or two ladles of chicken stock, and stir the mixture occasionally until the stock has been absorbed. Then, add one or two more ladles of stock stirring occasionally. Keep doing this until you have used all the stock.
Turn off heat and stir in thyme, parmesan, peas, salt and pepper.
Serve immediately.
Keep reading this week and next for the Home Everyday Holiday MiniSeries for more ideas on holiday decor, holiday recipes, and last minute gift ideas.

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Warm Up: Roasted Red Pepper Soup

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This time of year things are quite busy. Every night there is something to do in the way of holiday preparation. Add in the regular busy schedule with school, activities, and meetings, and it doesn’t leave much time for dinner prep.

With my meal planning for the next few weeks, I have put together a few freezer meals, pulled out some 30 minute meal recipes from the arsenal, and got the ingredients for a one pot meals so that we can spend more time enjoying holiday fun and less time cooking and cleaning up.
A few nights ago, the weather was pretty chilly and very cloudy, and I thought it would be the perfect night for soup and paninis. So I whipped up some creamy roasted red pepper soup with ham and swiss paninis.
This recipe is simple, and is so much better than soup from a box or can.
Roasted Red Pepper Soup
1 Tbs butter
1 Tbs extra virgin olive oil
1 large sweet onion chopped
2 cloves of garlic minced
2 – 15 oz jars of roasted red peppers drained and chopped
2 Cups chicken stock or vegetable stock
1 cup half and half or cream
2 tsp dried thyme
Salt and Pepper to taste
In a large pot over medium heat at butter and olive oil. Then, add onions and garlic and cook until soft, about 2 or 3 minutes stirring occasionally. Next, add red peppers, salt, and pepper, and continue to sauté for another 2 or 3 minutes. Add chicken stock. Bring to a simmer and cook for 10 – 15 minutes.
Turn off heat, and let the mixture cool slightly. Using an immersion blender, food processor, or blender, blend the soup until desired consistency.
Finally, stir in cream, and serve.
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Super Easy Dinner: Deconstructed Greek Salad with Roasted Salmon and Yogurt Sauce

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Yesterday, I shared my goals for 2013. Like most people, eating healthier is at the top of the list. I think it is hard to not want to eat healthier after a season of indulging in home made treats and butter laden food.

When I think healthy food, two things that always come to mind are fish and salads. With both of these things I am kind of a novice, but I was able to adapt a recipe I saw on Ten Dollar Dinners with Melissa D’Arabian. She made a Greek Salad with roasted salmon. While I was watching her I couldn’t help but think that she just paired my two favorite healthy things.

 

My version turned into a Deconstructed Greek Salad with Roasted Salmon and some Yogurt Sauce, and here’s why. Everyone in my family is so picky when it comes to their salads. My husband doesn’t like tomatoes, the boys don’t like peppers, Coco doesn’t like olives, and none of the kids like are that crazy about a lot of lettuce. So I cut everything up that I normally would, but displayed it in a way that everyone could just take what they wanted for their salad. I have decided that this is how we are going to do salads from now on. The kids loved all the veggies and feta cheese, and spent a lot of time dipping pita chips in the yogurt sauce.
The best part of this dish is it is a “throw together meal” as it doesn’t require a lot of actual cooking and it takes about 15 minutes to prepare. By the time you put the salmon in the oven, you can mix up the sauce and cut the veggies. Then dinner is served. No more excuses for an unhealthy meal due to lack of time around here.
Deconstructed Greek Salad, Roasted Salmon and Yogurt Sauce
12 oz of fresh Salmon sliced into 3 oz pieces
1 lemon zested and cut into wedges
1 head romaine lettuce washed and cut into bite sized pieces
1 package of grape tomatoes cut in half
1 cucumber seeded and chopped
2 bell peppers cut into strips
1 14 oz can black or Kalmata olives
1 very small red onion cut into thin slices
1 6 oz package of feta cheese crumbles
1 bag of plain pita chips
Salt and Pepper to taste.
Yogurt Sauce
1 1/2 cups plain Greek yogurt
1 lemon zested and juiced
1 clove of garlic finely minced
1 tsp dried oregano
Salt and Pepper to taste.
Preheat oven to 400 degrees.
In small baking dish sprayed with cooking spray place salmon. On top of each salmon filet put a pinch of salt, black pepper, and some lemon zest. Put in the oven and roast for 15 minutes.
While the salmon cooks, place vegetables and feta cheese on a large platter. Then, make the yogurt sauce by mixing together the yogurt, lemon zest, lemon juice, garlic, oregano, salt and pepper. Put in a small serving bowl.
Remove the salmon from oven and squeeze a little lemon juice on top. Then serve with vegetable platter, yogurt sauce and pita chips and let everyone construct their own salads.
*Side note. I also had some balsamic vingegrette on the table in case no one likes the yogurt sauce.
I hope you enjoy this dinner as much as we did. Brian is still talking about it.
Linking up at Serenity Now for Weekend Bloggy Reading.

Top Five Go To Dinners

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As I try to get ready for the impending school year (no worries, this is not a school post, I am so not there mentally yet as I try to enjoy the last of summer), I was thinking of some “go to” dinners that I go to when the weather gets cool, and the time to actually cook gets shorter.

I decided to come up with a criteria for a “go to” dinner. A “go to” dinner should be able to be prepared in a short amount of time or can be put in a slow cooker, requires not a lot of clean up, has great leftovers, and has an easy vegetarian option. I asked Brian some of his favorites, and he was pretty quick to rattle them off (apparently these are his favorites), and I didn’t have to go digging through my recipes.

Here is my list of TOP 5 GO TO DINNERS

1.) Enchiladas: The recipe I use for chicken enchiladas is easy and the leftovers are amazing, and I think is Brian’s absolute favorite so that is why they made it to the number one spot. For a vegetarian option, you could just do beans and cheese.

 

 

 

2.) Chili: I use a Rachael Ray recipe for chili which I sometimes doctor up with a few additions and serve with corn bread. A double batch can be made and frozen for a night when you have no time to cook. For vegetarians, I’ll use meatless crumbles (I did this once and Brian didn’t know the difference).

3.) Minestrone Soup: Again, this recipe is versatile and can be served with bread or even sandwiches for a quick weeknight dinner. Brian’s favorite thing is to bring the leftovers for lunch. (Someday I will post my recipe for minestrone soup, the key is the broth shown below). *Update: Here is the link for the Minstrone Soup recipe

 

4.) Spaghetti and Meatballs needs no explanation.

 



5.) Frittata: Zucchini Frittata is awesome for a quick weeknight dinner, and also can be adapted with any veggies and cheese. 


So there you have it, 5 Go To Dinners. Maybe some of these will make it into your cooking rotation.

*Update: I linked this post up with Mom of 6 and Moments that Define Life. Both feature a listable life series each week.