Saturday, September 26, 2015

Turkey Black Bean Chili



Fall is officially here; at least according to the calendar. It's warm and sunny today but chilly and rainy last week...a perfect day for chili! 

I have a couple chili recipes; the standard beef and kidney beans and also a white bean chili. We have been eating more ground turkey recently, and more black beans for that matter. So why not a chili with both? 

Husband likes chili spicy; the spicier the better really. I added a jalapeño pepper for additional spice and I always use hot chili powder. The chipotle pepper adds nice smokey, spicy flavor so that might be plenty for some people. 


Turkey Black Bean Chili 

Ingredients: 

½ cup Chopped Onion
½ cup Chopped Red Pepper
1 Jalapeno Pepper - Seeds Removed And Chopped
2 cloves Minced Garlic
2 Tbsp Chili Powder
1 ½ tsp Cayenne
1 ½ tsp Cumin
1 tsp Oregano
½ pound Ground Lean Turkey
can Black Beans Or Kidney Beansdrained and rinsed
1 cup Chicken Broth
1 can diced Tomatoes - or 3-4 chopped tomatoes
2 Tbsp Chopped Chipotle Pepper
2 Tbsp Chopped Cilantro

sour cream, cheese and green onions as desired for toppings

Instructions:

In a large pot or sauce pan add olive oil and sauté onion, red pepper and jalapeño until softened. Add garlic and cook for 1-2 minutes.

Add the ground turkey, break up with a spoon, and cook until turkey is no longer pink. Add all the spices, the beans, chicken broth, tomatoes and chopped chipotle pepper.

Bring to a boil and simmer for about an hour, stirring occasionally, until thickened slightly. Add chopped cilantro and toppings as desired.

Saturday, September 19, 2015

Pasta with Eggplant


The fall vegetables have been coming in good quantity at the Farmer's Market in the last few weeks. I noticed a bunch of beautiful eggplant at a stand last Saturday and decided to treat myself. Husband isn't a fan so I have to myself which means several delicious lunches to bring to work! 

Pasta with Eggplant


Ingredients: 


2-3 servings of Rotini pasta - I used whole wheat
1 whole eggplant

Olive Oil
1 small onion

1 cup sliced yellow summer squash
1 Clove of garlic - Finely Chopped
14 ounce can of Diced Tomatoes or 2 medium tomatoes-chopped

1/4 cup chopped fresh basil
Salt and Pepper to taste
 1/3 cup or to taste grated or shredded Parmesan cheese

Directions:


Cook pasta according to package of directions. 


Slice eggplant into uniform thin slices, lay flat and sprinkle with salt. Allow to sit for about 20 minutes until moisture appears on the top. Then flip, salt the other side of the eggplant and allow to sit. (This process pulls moisture from the eggplant so it doesn't water down the pasta dish as it cooks.) Rinse off the eggplant after the process and pat dry with a paper towel. 


Heat olive oil in a large skillet and add onion and squash; cook for about 5 minutes. Add eggplant and cook for about 8 minutes until somewhat tender.  I have also added celery or peppers....the more veggies the better. :-) 

Cook over medium heat, stirring occasionally,  until softened and the vegetables are turning color; about 8 minutes. 

Stir in garlic and tomatoes and simmer on low until vegetables are tender. Add pasta and chopped basil. Add salt and pepper to taste and parmesan cheese. Serve with additional parmesan shaved over the top if desired. 

Wednesday, September 16, 2015

Oatmeal Raisin Cookie muffins





Muffins are so good for breakfast or an anytime snack. I wanted to find a recipe that tasted great but was a bit healthier. Those huge muffins full of butter and sugar with frosting or a beautiful crumble over the top from coffee shops or the grocery store are awesome; but let's face it...they are dessert, not breakfast, or at least not an even semi-healthy breakfast.

This recipe was from WebMD so it's definitely healthier; but is still moist and delicious.

Oatmeal Raisin Cookie Muffins

Ingredients

1 cup Oats - either Old Fashioned or Quick oats work just fine
1 cup Low Fat Buttermilk
1 Egg
¼ cup Brown Sugar
¼ cup Light Pancake syrup
1 tsp Vanilla
¼ cup Canola Oil
½ cup Whole Wheat Flour
½ cup All Purpose Flour
½ tsp salt
1 tsp Baking Powder
1 tsp Cinnamon
½ tsp Baking Soda
 cup Raisins ( I use Golden )

Combine oats and buttermilk in a large bowl; stirring until oats are moistened by the buttermilk. Refrigerate and let sit for one hour. 
(If you are like me and don't keep buttermilk on hand you can always add a tiny splash of vinegar to milk to sour it up as a substitute. Almond milk is my go-to milk and that works just fine too.)

Pre-heat oven to 400 degrees. 

To the oat/buttermilk mixture add egg and mix well. Stir in brown sugar, pancake syrup, vanilla extract and canola oil. Stir until well combined. 

In a separate bowl combine whole wheat flour, all-purpose flour, salt, baking powder, cinnamon and baking soda. Stir this mixture into the wet ingredients until the dry ingredients are completely moistened. Fold in raisins. 

Prepare 10-12 muffin cups. The recipe called for 12 muffins but Husband likes more of the "muffin top" so I fill the cups a little extra and only get 10 muffins from the recipe. 
Use a 1/4 cup measuring cup or a cookie scoop to fill the muffin cups equally. I like a cookie scoop; I feel like I have more control. 

Bake for 20 minutes or until golden. 

 Of course they are awesome still warm out of the oven. They freeze very well too; just zap in the microwave a few seconds to warm them up again.