Crock Pot Chronicles: Turkey Three-Bean Chili

It pains me to write about chili on day three of a juice cleanse, but baby, it’s cold outside, and if I weren’t cleansing I would be whipping up another batch to warm up this dreary day.

Last week I made the most phenomenal chili to ever pass my lips. It was hearty and thick, and so perfectly spicy.  And I know I’m not just tooting my own horn, because Jamie couldn’t get enough of it either! The best part? It was SO easy.

turkey three bean chili recipe

Turkey Three-Bean Chili

Ingredients: 

  • 1 lb fat free ground turkey breast
  • 1 red onion, chopped
  • 3 (10 oz) cans hot or mild Ro-Tel Diced Tomatoes & Green Chilies (if you can find a 28 oz can, more power to ya!)
  • 1 (16 oz) can tomato sauce
  • 1 green bell pepper, diced (optional)
  • 1 (15.5 oz) can pinto beans, undrained
  • 1 (15.5 oz) can black beans, undrained
  • 1 (15.5 oz) can small red beans, undrained
  • ¼ cup nutritional yeast (flour can be used as an alternative)

Seasoning:

  • 2 tbsp chili powder
  • 1 tablespoon crushed red pepper
  • 1 tablespoon dried minced onion
  • 1 tablespoon dried, minced garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons dried parsley
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  1. Brown the turkey with red onion in a medium skillet over medium high heat until cooked, and drain any fat remaining.To make life easier, I did step one the night before, and kept the cooked meat in the refrigerator overnight, so all I had to do in the morning was put everything in the crock pot. So easy!
  2. Add the meat, tomatoes con chilies, tomato sauce, green pepper and seasoning mix to the crock combining well.
  3. Cook on high for 6-8 hours. If you’re like me, and a work day could potentially last 10-12 hours, leave the pot on the low setting.
  4. In the last hour or two of cooking, add the beans, and turn the crock pot up to high, if it isn’t already. The world won’t end if you have he beans in the whole time, but they might come out a bit mushy, so I choose to add them later.When you’re almost ready to serve, incorporate the nutritional yeast or flour, little by little, until your chili is at desired consistency.

Top with cheddar, cilantro, sour cream, lime, etc. Whatever your little heart desires, and enjoy!

Corned Beef and Cabbage Recipe for St. Patrick’s Day

Happy St. Patrick’s Day!

I was a lazy foodie and ordered a Rueben sandwich from the local diner instead of enjoying actual Irish fare. I’m not actually Irish, so I’m giving myself a pass this year. That’s not to say that I didn’t miss the annual feast of corned beef and cabbage with the family.

So, in honor of the holiday, I’m reposting my mom’s recipe for corned beef and cabbageShe’s not Irish either (obviously), but she makes a darn good corned beef. If you’re not married to a recipe of your own, I highly recommend you give this one a whirl.

Corned Beef and Cabbage

(Makes 6 servings)

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INGREDIENTS:
  • 3-4 Lb. corned beef brisket
  • ½ cut shopped onion
  • 2 whole bay leaves
  • ¼ cup brown sugar
  • A dash of ground cloves
  • 6 medium potatoes peeled
  • 6 carrots
  • 6 cabbage wedges
  • Prepared powdered mustard (Coleman’s)
  • 2 or 3 cloves of garlic, minced

Place corned beef in a Dutch oven and barely cover with hot water. Add onions, garlic and bay leaves. Cover and simmer for 3 to 4 hours, or until tender (3 hours is probably enough). Remove meat from liquid; cover with foil and keep warm. Add whole potatoes and carrots cut in 2” or 3” pieces to liquid in Dutch oven. Coer and bring to a boil. Cook 10 minutes or so and add cabbage; then cook 20 minutes longer.

Meanwhile, glaze meat and spread fat side of meat lightly with mustard powder. Combine brown sugar and cloves and sprinkle over mustard. Bake in shallow pan at 350 F for 15 to 20 minutes uncovered. Arrange corned beef and vegetables on a warm platter for serving.

So so good!  Last year we went home with leftovers and I made a great breakfast of it too. Love me some corned beef! What do you eat to celebrate St. Patrick’s Day? 

Foodie Friday: Tandoori Lamb Balls Recipe from The Meatball Shop

I’ve been experimenting with The Meatball Shop Cookbook ever since I bought it for my boyfriend for Christmas last year. I guess it’s still a gift for him if he gets to eat what I cook, right?

So a few weeks ago I tried my hand at Tandoori Lamb Balls. In a word? Brilliant. I’ve been participating in a Skillshare class called Show Us Your Balls: Meatball Making with The Meatball Shop, and was able to reflect on having cooked these before watching some of the training videos. There were definitely some pointers that I will use in future meatball recipes.

Ingredients:

  • 2 tablespoons olive oil
  • 2 pounds ground lamb
  • ½ cup bread crumbs
  • 2 large eggs
  • 1 cup chopped fresh cilantro (stems included)
  • juice from 1 lemon
  • ¼ cup tandoori spice mix
  • 2 teaspoons salt

First thing’s first: The tandoori spice:969bfaeb

2 teaspoons ground ginger; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 2 teaspoons sweet paprika; 2 teaspoons tumeric (not pictured); 2 teaspoons cayenne pepper. I know I tweaked this a bit, but it was a while ago and I can’t remember what I did.

Question: What is sweet paprika? How is it different from regular paprika? I assume it’s sweeter (duh), but figured I’d ask. I decided that as long as I had most of the basic elements, I’d have something close to the intended flavor, so I didn’t sweat it too much.

I combined all of my ingredients and made a test meatball on the stove, which I’m proud of since I decided to do this on my own before watching  Meatball Shop co-founder and executive chef Daniel Holzman’s training video. He made a good point to flatten the meatball before frying it to test – would have been much faster.

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Once I had my flavor down, it was time to roll the balls. Holzman recommends using an ice cream scoop, this way the meatballs are evenly sized, so they will cook evenly. Roast at 450° for 20 minutes.

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I combined the balls with The Meatball Shop’s Cilantro Yogurt Sauce and a side of roasted Brussels sprouts with apples and honey roasted pecans.

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Next up: I’ve practiced the basics of making meatballs a few times, so I’d like to try to think up an original recipe next.

Question: What are your favorite kind of meatballs? Do you prefer traditional, or do you have a special unique flavor combination? Please share!

Mexican Chickpea Lettuce Wraps

…what? Recipes like the one you are about to endure are what I like to categorize as “fridge fusion.” This cooking style is strictly reserved for nights when I am completely lazy, frugal and overdue for a trip to the grocery store – tonight being one such night.

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I realized that my only immediate food options were carbs: leftover pizza or pasta. To throw myself an extra curveball, I’ve been eating a vegetarian diet since last Tuesday (part of my 101 in 1001 list). As my buyer’s remorse set before even placing a Seamless order, I remembered a lonely can of chickpeas in the cupboard. I quickly shut my laptop and scurried the difficult five steps from my couch to my kitchen (oh, New York apartments), whipped out a pan and searched the vegetable drawer for anything still edible. I found some romaine lettuce, half a red onion and one-quarter of a yellow squash. Perfecto!

I had pre-determined that if I were to cook tonight, it would only be to provide a vehicle for my homemade Mexican seasoning. I’m obsessed – see recipe at bottom of post – so the puzzle pieces had to find a way to fit together.

Start by heating some olive oil in a medium pan and add the yellow squash (quartered) and red onion (diced).

P1010908Give them about five minutes to warm up and then add the chickpeas, and mix in one table spoon of the homemade Mexican seasoning.

P1010910Cook until heated through (maybe five more minutes? I’m sorry I didn’t keep track!), and you’re done.

P1010912I spooned these onto some romaine leaves, but would have preferred iceberg because it’s easier to wrap. I also added a dollop of Greek yogurt instead of sour cream.

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And then I got sick of dropping chickpeas on the ground, and shamelessly threw it all into a bowl…and added more greek yogurt…oh yea, and a spritz of lime juice.

P1010918If this recipe had been pre-meditated, there definitely would have been some cilantro and diced tomato.

Here is the Mexican seasoning recipe that carnivore me would use with a pound of meat:

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • A dash of cayenne pepper (optional)

I like to double (or triple or quadruple) this, and store it in my pantry so that I don’t have to mix it as often.

The Improvised Flat Bread

Never underestimate the therapeutic value of a girls’ night in – something I view as the ultimate cure for any excess of emotion (anger, stress, frustration, sadness, etc.).

Tuesday, after four hours of sleep and a grueling 10-hour day in the office, I was on my last thread. While I normally would have gone home and slept it off, I felt I needed to do something to replace the guilt I felt for being too tired to hit the gym.

Cue a quick trip to Whole Foods, Alycia and a bottle of wine. By 10 p.m. I was cured. Conversation, vino and our improvised flat bread wound up being just what the doctor ordered.

Whole Wheat Flatbread with Arugula, Goat Cheese and Sun-dried Tomatoes

I walked into Whole Foods with visions of a gorgeous fig, arugula and goat cheese flat bread in my head. Apparently, and to my dismay, figs are out of season. I grabbed the first suitable substitute I could find – a package of sun-dried tomatoes, and made my way to our foodie date. Here is the final result:

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Ingredients

  • Pizza dough (we used whole wheat dough from Whole Foods)
  • 1 cup baby arugula
  • 1/2 cup Parmesan flakes
  • 1/4 cup goat cheese, crumbled
  • 1/4 cup sundried tomatoes
  • 2 cloves garlic, diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 tablespoon apple cider vinegar
  • Salt and pepper, to taste

Preheat the oven to 375˚F and prep the pizza dough according to directions on the packaging. We rolled our dough out into a nice rectangle large enough for roughly eight square slices.

Toss the arugula in the apple cider vinegar, and place aside for later.

Bake the dough for 5 minutes, then remove. Lightly coat the bread with olive oil, and sprinkle the garlic evenly.

Layer the cheeses, sun-dried tomatoes and arugula on top. I know some like to hold the arugula until the flat bread is done baking, but we decided to try throwing it all in the oven.

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Next, return the flat bread to the oven for about 10 minutes, until the edges of the crust begin to brown. Remove from the oven, salt and pepper to taste, and enjoy!

This post is cross-posted from the blog Feel Good Foodies, a collaborative exploration between myself and my friend Alycia Ercums, documenting our love of fine food and our desire to balance a healthy lifestyle.

Corned Beef & Cabbage for St. Patty’s Day

I’m not Irish what-so-ever, but I have to admit that St. Patrick’s Day is one of my favorite days to go to my parents’ house for a home-cooked dinner. Those not-Irish parents of mine cook a mean corned beef and cabbage – I bet it could go up against the most Irish home. This time around, I was smart enough to ask for the recipe. It’s a shame that we only eat this delicious dish once a year, and I aim to try it myself sometime between now and the next St. Patrick’s Day. I think you should too, so here is the recipe my family has been using for years:
Corned Beef and Cabbage
(Makes 6 servings)
 
INGREDIENTS:
  • 3-4 Lb. corned beef brisket
  • ½ cut shopped onion
  • 2 whole bay leaves
  • ¼ cup brown sugar
  • A dash of ground cloves
  • 6 medium potatoes peeled
  • 6 carrots
  • 6 cabbage wedges
  • Prepared powdered mustard (Coleman’s)
  • 2 or 3 cloves of garlic, minced
Place corned beef in a Dutch oven and barely cover with hot water. Add onions, garlic and bay leaves. Cover and simmer for 3 to 4 hours, or until tender (3 hours is probably enough). Remove meat from liquid; cover with foil and keep warm. Add whole potatoes and carrots cut in 2” or 3” pieces to liquid in Dutch oven. Coer and bring to a boil. Cook 10 minutes or so and add cabbage; then cook 20 minutes longer.
Meanwhile, glaze meat and spread fat side of meat lightly with mustard powder. Combine brown sugar and cloves and sprinkle over mustard. Bake in shallow pan at 350 F for 15 to 20 minutes uncovered. Arrange corned beef and vegetables on a warm platter for serving. 
Happy St. Patrick’s Day!