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.
Saturday, November 1, 2008
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
(OR INSTEAD OF INDIVIDUAL SPICES, JUST ADD 2 TSP PUMPKIN PIE SPICE)
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.
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
(OR INSTEAD OF INDIVIDUAL SPICES, JUST ADD 2 TSP PUMPKIN PIE SPICE)
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.
Sunday, October 26, 2008
Simple Salad to go with Mexican-Style Food
I always wondered which vegetable to serve with Mexican food. This simple salad works well.
sweet mini tomatoes, cut in half
red peppers, diced
fresh steamed corn cut off the cobb OR canned sweet corn, drained
Vinaigrette (listed in Breakfast for Dinner post)
Toss the 3 veggies together in the vinaigrette. This is great with chopped fresh basil too. I add black beans sometimes and it's practically a complete meal. Madeleine likes it.
sweet mini tomatoes, cut in half
red peppers, diced
fresh steamed corn cut off the cobb OR canned sweet corn, drained
Vinaigrette (listed in Breakfast for Dinner post)
Toss the 3 veggies together in the vinaigrette. This is great with chopped fresh basil too. I add black beans sometimes and it's practically a complete meal. Madeleine likes it.
Pinto Beans: Burritos, Nachos or plain
Lychee martinis followed by pinto beans, yes? i guess it reflects my multi-cultural heritage :) I am a convert to homemade beans; I just don't like using canned ingredients if i can avoid it. You may wonder what you might do with a huge slow cooker full of beans? I don't know why that makes me chuckle.
Ideas: Bean burritos (the girls LOVE these), beans and corn bread, or nachos! I made all of these for various meals over the past three days and we actually ate them.
1 lb. dry pinto beans (i've bought the bulk beans at whole foods and the quality has been good).
2 cloves garlic
1 medium onion, chopped
1 tbs butter
sea salt to taste
water
This is an all day affair but the actual prep is probably 10 minutes. My mom says you need to rinse and then soak the dry beans overnight before you cook them. I haven't googled it to verify, but I did it anyway.
Next morning, place dry beans in slow cooker with garlic and onion. Cover until there is about 1 1/2 inches of water above the beans. add about 1 tsp sea salt and butter, stir once to scatter the salt. Cook on low for 9 hours, or 2 hours on high, then 4 or 5 on low. make sure the water line stays well above the beans.
salt to taste when finished.
The beans mashed nicely and required no added seasoning for burritos. Juliette loves to eat the beans whole. My dad loves beans & cornbread; I just use the TJ mix; it's sweet so if you prefer savory, make your own.
Matt grimaced when I told him I made beans. I put corn chips on plate, topped with his rice cheddar cheese then heated it til cheese was melted. I topped it with whole beans, salsa and a whole sliced avocado. it was a handsome dish and he loved it. super fast too!
Ideas: Bean burritos (the girls LOVE these), beans and corn bread, or nachos! I made all of these for various meals over the past three days and we actually ate them.
1 lb. dry pinto beans (i've bought the bulk beans at whole foods and the quality has been good).
2 cloves garlic
1 medium onion, chopped
1 tbs butter
sea salt to taste
water
This is an all day affair but the actual prep is probably 10 minutes. My mom says you need to rinse and then soak the dry beans overnight before you cook them. I haven't googled it to verify, but I did it anyway.
Next morning, place dry beans in slow cooker with garlic and onion. Cover until there is about 1 1/2 inches of water above the beans. add about 1 tsp sea salt and butter, stir once to scatter the salt. Cook on low for 9 hours, or 2 hours on high, then 4 or 5 on low. make sure the water line stays well above the beans.
salt to taste when finished.
The beans mashed nicely and required no added seasoning for burritos. Juliette loves to eat the beans whole. My dad loves beans & cornbread; I just use the TJ mix; it's sweet so if you prefer savory, make your own.
Matt grimaced when I told him I made beans. I put corn chips on plate, topped with his rice cheddar cheese then heated it til cheese was melted. I topped it with whole beans, salsa and a whole sliced avocado. it was a handsome dish and he loved it. super fast too!
Thursday, October 23, 2008
Lychee Martinis
Will someone please drink these with me? Matt's friend Betty made them for us and wow! A fun thing to make you feel kinda sophisticated.
½ shot of Lychee liqueur
1 ½ shots of CranEnergy juice (or Cranberry)
1 – 2 shots of vodka
1 lychee fruit
½ shot of Lychee liqueur
1 ½ shots of CranEnergy juice (or Cranberry)
1 – 2 shots of vodka
1 lychee fruit
Wednesday, October 22, 2008
Embarrassingly Quick Meals w/ help from Trader Joe's; Fish n' 'Chips', Chicken Chow Mein w/veggies, Teriyaki Chicken w/ veggies
BAKED COD & SWEET POTATO FRIES--Dinner in 22 minutes
I guess it speaks for itself. The cod was a hit with the kids; Juliette loved it (with ketchup). I served this with a side of asparagus and corn sauteed in garlic, seasoned with sea salt.
CHICKEN CHOW MEIN (low fat), VEGETABLE GYOZA POTSTICKERS, steamed broccoli--Dinner in 15 minutes
The chow mein is a bit of a misnomer because there is very little chicken. The vegetables are sparse (and frozen), but it still provides a great base to prepare something that looks homemade.
Thaw some frozen chicken tenderloins, chop and add to the chow mein. I would spray the pan with oil, add some garlic and soy sauce and saute the chopped chicken for 5 or so minutes. Follow directions on the package. When you add the noodles and sauce, add a package of broccoli from TJ's and it comes out ready.
Juliette (my 16-month old will eat 6 or 7 of the gyoza, it's a weekly standard.
TERIYAKI CHICKEN, RICE & STEAMED VEGGIES (Dinner in 20 min. excl. crockpot time)
TJ'S Soyaki Sauce
Frozen tenderloins
Frozen jasmine rice
Fresh Stir Fry Vegetable Mix
Put chicken tenderloins in crockpot on high or low (depending on how much time you have) and cover in soyaki sauce. Cook for 2. 5 hrs on high, 3.5 on low. Just keep checking to make sure you don't overcook. It may take less time.
Heat rice.
Add some oil, or just spray oil in pan, add garlic and fresh ginger (if you have it), saute for 2 minutes. Add fresh vegetables and stir fry. Season with sea salt and soy sauce.
This is a really fast meal (not including crockpot time)
I guess it speaks for itself. The cod was a hit with the kids; Juliette loved it (with ketchup). I served this with a side of asparagus and corn sauteed in garlic, seasoned with sea salt.
CHICKEN CHOW MEIN (low fat), VEGETABLE GYOZA POTSTICKERS, steamed broccoli--Dinner in 15 minutes
The chow mein is a bit of a misnomer because there is very little chicken. The vegetables are sparse (and frozen), but it still provides a great base to prepare something that looks homemade.
Thaw some frozen chicken tenderloins, chop and add to the chow mein. I would spray the pan with oil, add some garlic and soy sauce and saute the chopped chicken for 5 or so minutes. Follow directions on the package. When you add the noodles and sauce, add a package of broccoli from TJ's and it comes out ready.
Juliette (my 16-month old will eat 6 or 7 of the gyoza, it's a weekly standard.
TERIYAKI CHICKEN, RICE & STEAMED VEGGIES (Dinner in 20 min. excl. crockpot time)
TJ'S Soyaki Sauce
Frozen tenderloins
Frozen jasmine rice
Fresh Stir Fry Vegetable Mix
Put chicken tenderloins in crockpot on high or low (depending on how much time you have) and cover in soyaki sauce. Cook for 2. 5 hrs on high, 3.5 on low. Just keep checking to make sure you don't overcook. It may take less time.
Heat rice.
Add some oil, or just spray oil in pan, add garlic and fresh ginger (if you have it), saute for 2 minutes. Add fresh vegetables and stir fry. Season with sea salt and soy sauce.
This is a really fast meal (not including crockpot time)
Monday, October 20, 2008
Kim's Green Drink
I have a vita-mixer which is a super-powered blender/food processor. I think you can make these if you've got a blender that will liquify green veggies. And yes, I know you're not really supposed to mix fruits and veggies, but my kids will drink this so I don't care.
6 oz. water
3/4 c. frozen or fresh blueberries OR dark sweet cherries (frozen @ TJs)
1/2 banana
3 celery stalks
1-2 zucchini
2-3 c. spinach (i like baby spinach)
stevia to taste
ice if you like it cold
I also add Udo's oil and 2 scoops nuplus (concentrated chinese veggie powder).
Blend it all up and yes, even Juliette, my 16 month baby gulps this down! Add water to the thickness you prefer.
6 oz. water
3/4 c. frozen or fresh blueberries OR dark sweet cherries (frozen @ TJs)
1/2 banana
3 celery stalks
1-2 zucchini
2-3 c. spinach (i like baby spinach)
stevia to taste
ice if you like it cold
I also add Udo's oil and 2 scoops nuplus (concentrated chinese veggie powder).
Blend it all up and yes, even Juliette, my 16 month baby gulps this down! Add water to the thickness you prefer.
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