Tag: Recipes

Turkey and Black Bean Chili

4 strips bacon, cut into ½” pieces

4 tsp ground cumin
2 (28-oz.) cans whole peeled tomatoes in purée
2 Tbsp unsulfured molasses
1 cup water
4 tsp coarse salt
3 (15-oz.) cans black beans, drained and rinsed (I supstituted one can with Cannelini beans)

Heat your biggest Dutch oven over medium heat. Add bacon; cook until crisp and brown, 6–8 minutes. Raise heat to high; add turkey. Cook, stirring and breaking up meat with a spoon, until no longer pink, 8–10 minutes.

Add onion, garlic, and jalapeno; cook until soft, stirring often, about 5 minutes. Stir in chili powder, cocoa powder, and cumin; cook, stirring, until fragrant, 1 minute.

Break up tomatoes with a spoon or your hands (fun!), and stir them in along with the puree. Add molasses, water, and salt; bring to a boil. Reduce heat to a simmer; cook, partially covered, 30 minutes.

Add beans; continue cooking, uncovered, until meat and beans are very tender and chili is thick, about 30 minutes more. Serve with shredded cheddar cheese, sour cream, tortilla chips, cornbread, whatever.

Seriously good on a cold winter night.  I’m having leftovers for breakfast, yes I am.

•1 package (12 ounces) yolk-free noodles

•2 tablespoons butter

•1/2 medium apple, peeled and thinly sliced ( I added more apple)

•1-1/2 cups (12 ounces)  Sour Cream

•1 package (8 ounces) cream cheese, cubed

•3/4 cup sugar

•3 eggs

•2 egg whites

•1-1/2 teaspoons ground cinnamon, divided

•1 teaspoon vanilla extract ( I add just a little more vanilla)

•2 cups milk

•1 jar (10 ounces) apricot preserves

Directions

•Cook noodles according to package directions; drain. Toss with butter and apple; set aside. Meanwhile, beat the sour cream, cream cheese, sugar, eggs, egg whites, 1 teaspoon cinnamon and vanilla until well blended. Beat in milk. Stir in noodle mixture.

•In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the noodle mixture, all of the preserves and the remaining noodle mixture. Sprinkle with remaining cinnamon. Bake, uncovered, at 350° for 55-65 minutes.

YUM!


 I made this Better Homes and Gardens hearty soup for my family last night and it was a big hit. Every time I put something together that’s healthy and they actually LIKE it, apparently I have a habit of saying “It’s GOOD for you too!” And so now that line becomes a  sarcastic chorus from all three of my ungrateful kinfolk  as soon as one of them says – Hey, this is pretty good. 

 B H & G put this in their slow cooker recipe files, but I threw it in a big soup pot instead.

Savory Bean and Kale Soup

3 14 1/2 ounce cans vegetable broth

1 15 ounce can tomato puree

1 15 ounce can small white beans or Great Northern beans, rinsed and drained ( I put two cans in )

1/2 cup uncooked converted rice  (I threw in a little more rice)

1/2  cup finely chopped onion (1 medium)

2 cloves garlic, minced

1 teaspoon dried basil, crushed

1/4 teaspoon salt  – I felt it needed more

1/4  teaspoon ground black pepper

8 cups coarsely chopped fresh kale leaves  – that’s too much for my picky family, but it is GOOD FOR YOU!

Finely shredded Parmesan cheese (optional – but in my opinion, necessary)

Directions – slow cooker version
1. In a 3-1/2- or 4-quart slow cooker combine broth, tomato puree, beans, rice, onion, garlic, basil, salt, and pepper.

2. Cover and cook on low-heat setting for 5 to 7 hours or on high-heat setting for 2-1/2 to 3-1/2 hours.

My way  As I said, I threw everything but the Kale and Parmesan in a big soup pot and simmered it for a few hours, careful to check it now and then so as not to over boil. It takes a while for the northern beans and converted rice to soften and cook.  I put the Kale in for the last few minutes of simmering…and I put about a half cup of Parmesan cheese in the soup, mixed it up and served with crusty baguette bread dipped right in it.  YUM.