Wednesday, September 23, 2009
Calories per serving: 355
1 tablespoon olive oil
1 pound ground turkey
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Pinch ground cinnamon
1/2 red onion, chopped
3 cloves garlic, chopped
2 carrots, diced 1/2 inch
1 14-ounce can chopped whole tomatoes, with juice
1/2 chipotle pepper in adobo, seeded and chopped, with about 1/2 teaspoon adobo sauce
3 cups water
1 tablespoon cocoa powder
2 14-ounce–15-ounce cans pinto beans, drained and rinsed
1/2 cup chopped cilantro, plus 1/4 cup for serving
Bittersweet chocolate, grated, for serving
3 scallions, chopped, for serving
1/2 cup nonfat yogurt, for serving
Tortilla chips, for garnish (<--I actually used a Jalepeno Flovored Wrap, from Mission so I may have bumped the calorie count up some, but it was goood!)
1. In a large, heavy-bottomed saucepan, heat the oil over medium heat. Add the turkey, 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring, 3 minutes. Add the chili powder, cumin, oregano and cinnamon, and cook, stirring, 3 minutes, or until the water evaporates and the turkey sizzles.
2. Add the onion, garlic, and 1/2 teaspoon salt. Cover and cook until the onion is wilted, 5 to 7 minutes. If the onion or the spices begin to stick to the pan, add 2 tablespoons water and scrape with a wooden spoon to release.
3. Add the carrots, tomatoes, chipotle pepper, water and cocoa powder.
Bring to a simmer; reduce the heat to low, and cook, partially covered, 25 minutes. Stir in the beans and 1/2 cup cilantro, and cook 15 more minutes.
4. Spray a whole-wheat tortilla with cooking spray and season with salt and pepper (or cayenne and ground cumin). Slice thinly and bake in a preheated 400 degree oven for 5 to 10 minutes, until crispy.
5. To serve, ladle into soup bowls. Top with scallions, the remaining cilantro, a spoonful of yogurt and some grated chocolate! Garnish with tortilla chips.
Monday, August 17, 2009
One of the great things about cooking is when you can get children involved. They are so happy to help in the kitchen. Making a simple meatball becomes a wondrous occasion and a happy family memory.
My daughter Sage wanted to get more involved in Mommy's hobby, and decided to help make Italian Wedding Soup. Turns out, she pretty much made the whole thing herself, it was that simple.
1 egg, lightly beaten
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon grated Parmesan cheese
2 tablespoons shredded fresh basil leaves
1 tablespoon chopped Italian flat leaf parsley (optional)
2 green onions, sliced (optional)
5 3/4 cups chicken broth
2 cups finely sliced spinach
1 lemon, zested
1/2 cup orzo (rice-shaped pasta), uncooked
grated Parmesan cheese for topping
Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in spinach, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.
Monday, August 10, 2009
Today was one of those days where I just really wanted something fresh and easy to make. I have recently discovered the wonders of fresh vegetables... yes, as a grown adult. Sadly, I have a feeling that its not that strange of a concept. In my life, I have always thought of veggies came straight from the can, in their squishy goodness. Thankfully I have a great husband that happens to love fresh veggies and has steered me to the light side.
So I found a recipe from Eatingwell (one of my fav sources of veggie recipes) and decided to give it a whirl.
serves 8 or 4 very hungry people :)
2 pounds green beans, trimmed
3 ears corn, husked
1 small red bell pepper, finely chopped
1 small red onion, finely chopped
2/3 cup sliced black olives
1/3 cup chopped fresh basil
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
3 tablespoons lemon juice
2 cloves garlic, minced
Hot sauce, such as Tabasco, to taste (I actually used a little bit of chili sauce)
Salt & freshly ground pepper to taste
Because I am one of those people that need meat with their meal, I decided to take some chicken and add one of the best rubs I have ever purchased, Rub with Love. I got it from central Market a while back with one of their Foodie Freebies, and love it. Its the chicken version with Brown sugar, smoked paprika, salt, ancho, black pepper, turmeric, coriander, garlic, cinnamon and star anise.
Just rub the chicken, sear it on each side for a few minutes, until brown and pop into the oven for 15 min or until juices run clear. Easy and simple enough not to steal the show from the salad :)
Add garlic bread and all is well with the world.