Chez Levesque

Sunday, November 16, 2008

Salad with Manchego Cheese & Candied Pecans

I tried to recreate this salad that I ate at lgo.

1/2 c. dried cranberries
1/2 c. manchego cheese (i used a veggie peeler for thin slices)
1/2 c. candied pecans (melt sugar on stove, add pecans. i also added maple syrup) toss and allow to dry
1 bag baby lettuce w/radicchio
1 sliced apple sprinkled generously with cinnamon (use lemon juice if you're not going to eat right away)

vinaigrette dressing:
1 tbs balsamic vinegar
3 tbs olive oil
3 dashes sugar
dash salt

i have yet to puree pecans and add to the dressing. i have to dig out my little food processor for that, but the original has pecans ground up in it. Yum!

Saturday, November 1, 2008

The BEST Turkey & Veggie Chili

I made this chili and it was awesome. I didn't put anything hot in it other than chili powder because of the kids. I added extra veggies and it seemed like a pretty healthy meal.

Top with cheddar cheese, sour cream or scallions. Serve with cornbread or warm tortillas.

1 spray(s) cooking spray
1 tsp canola oil
1 large onion(s), chopped
2 medium garlic clove(s), minced
3 medium carrot(s), thinly sliced into rounds
3 zucchinis sliced
1 pound(s) lean ground turkey
1-2 tbsp chili powder (depending on your taste)
1 tbsp paprika
(1 1/2 tsp red pepper flakes-optional)
1 tsp ground cumin
2 medium tomato(es), chopped
1 can italian style tomatoes
1 cup(s) canned chicken broth
1 can canneloni beans, rinsed and drained
1 medium green or red pepper(s), chopped
1/2 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/4 cup(s) scallion(s), chopped

Coat a large pot with cooking spray; place over medium heat. Add oil and onion; sauté onion until soft. Add garlic and carrots; cook until garlic is softened, about 1 minute. Add turkey; brown meat, breaking it up as it cooks, about 5 minutes. Stir to break up lumps.

Add chili powder, paprika, cumin, fresh and canned tomatoes, broth, beans and green pepper; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes.

This is about 175 calories per 1 cup serving.

Pumpkin Scones

If you don't want to make something that you might be tempted to eat all of in one sitting, wait until you have enough people around who can share these with you.

2 c. flour
1/2 c. brown sugar
1/4 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
1/2 tsp ground cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 c. cold unsalted butter
1/3 c. heavy cream or buttermilk
1/2 c. pumpkin (in canned, no added spices)
1 tbs vanilla

Mix dry ingredients together. Cut butter into small pieces an cut into flour. Mixture should look like course crumbs. In separate bowl, mix pumpkin, cream and vanilla. Add flour mixture and mix until the dough forms (don't overmix).

Shape the dough into a circle about 1 1/2 inches thick. Slice like a pie into 6 or 8 pieces. Sprinkle with sugar if you like or add frosting later.

Cook at 375 for 20 minutes or until toothpick comes out clean.

Quick Glaze
1/2 to 3/4 c powdered sugar sifted
3 tbs water

mix together. add water as needed. spoon glaze on top of scone.