Black Bean Turkey Chili

This chili recipe was inspired by the recipe Black-Bean Salsa Chili that appeared in Cooking Light this month.

Ingredients
4 cans black beans, rinsed, drained and divided
1/2 cup water
2 tbls dark brown sugar
cooking spray
1 pound ground turkey
2 small yellow onions diced
3 cloves garlic minced
1 green pepper diced
1 red pepper diced
8 turkey bacon slices chopped into pieces
3 tbls chili powder
2 tbls cumin
2 teasp paprika
2 teasp oregano
2 teasp garlic powder
1/4 teasp red pepper
3 cups mild salsa
1 can tomato paste
1 can diced green chilies
2 cans fat-free, less-sodium beef broth
1 cup reduced fat sour cream
1/2 cup chopped fresh cilantro
1 teasp fresh lime juice

Directions:
-Combine 2 cans beans and 1/2 cup water in food processor and process until smooth
-Heat a large saucepan over medium-high heat, and coat pan with cooking spray. Add turkey and cook for 5 minutes or until browned and crumbled, remove turkey from pan
-Add onion, garlic, peppers, bacon and cook until bacon and onion are slightly brown
-Return turkey to the pan and add chili powder, cumin, paprika, oregano, garlic powder and crushed red pepper to pan - stir well
-Stir in bean puree and remaining two cans of beans, salsa, chilies, tomato paste and broth
-Bring to a boil
-Reduce heat and simmer 30 minutes
-Taste and adjust seasoning
-Combine sour cream, cilantro and juice in a small bowl.
-Serve chili with sour cream mixture

Stuffed Eggplant - Vegetarian

As ususal - an experiment.

Ingredients:

• 2 eggplants cut in half lengthwise
• 2-3 cloves garlic minced
• 1 rib celery - chopped
• 1 carrot- chopped
• 1 small zucchini - chopped
• 1/2 cup mushrooms -chopped
• 1/2 small red onion -diced
• 2 roma tomatoes - diced
• handful of golden raisins
• 1 cup dry couscous
• 1 cup water
• 1/4 cup pine nuts
• 1/2 can chickpeas
• salt & pepper
• olive oil
• Ras el Hanout seasoning - http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185359
• crumbled goat cheese
• parmesan cheese

Directions:

• Preheat oven to 350
• Fill the bottom of a large skillet with about 1 inch of water and place sliced eggplant skin side down in the water - cover and let steam approx. 5-10 minutes or until eggplant is soft
• While eggplant are steaming, prepare couscous: bring 1 cup of water to a boil with handful of golden raisins and about 3 tablespoons chopped red onion - when water boils, add couscous and 1 tsp Ras el Hanout seasoning, stir quickly, cover and remove from heat - let sit for about 5 minutes
• When eggplant is soft, remove from skillet and set on paper towels, drain water
• When eggplant is cool enough to handle, scoop out the inside - leaving about 1/2 an inch of flesh around the shell -place shells on a baking sheet - cut up the eggplant that was removed and set aside
• in the same skillet heat 1 tbls olive oil - brown pine nuts - about 30 sec - remove pine nuts to a separate bowl
• in the same skillet heat 1-2 tbls olive oil - toss in garlic, vegetables (all but eggplant), about 2 tablespoons Ras el Hanout, salt and pepper to taste and sautee until tender
• Add pine nuts, chickpeas couscous, and eggplant to skillet and heat through
• Spoon the mixture into the eggplant shells, top with a little goat cheese and parmesan, cracked pepper
• Bake for about 10 minutes -or until filling and eggplant shells are heated through

Jambalaya

I haven't made this for a while - so hopefully I don't forget anything!

Ingredients
1 (5 -pound) chicken trimmed of fat and cut into pieces
2 tablespoons olive oil
1 pound andouille sausage sliced (Kroeger Meats at Findlay has a mild andouille that is out of this world)
2 cups chopped yellow onions
1 green pepper chopped
1 red pepper chopped
4 stalks celery chopped
1/2 teaspoon (+) cayenne pepper
2 tablespoons cajun seasoning
1 can chopped tomatoes
2-3 dashes of tabasco/hot pepper sauce
1 tablespoon minced garlic
3-4 bay leaves
1 teaspoon thyme
2 quarters chicken broth
3 cups white rice
1 pound small shrimp - peeled and deveined (you could use the frozen kind that is already peeled)
handful of chopped flat-leaf parsley

Directions

• season chicken pieces with salt and pepper
• heat olive oil in a large stock pot
• add the chicken and sear each side for about 3 minutes
• remove from pot and drain
• add sausage to the oil in the pot and cook until browned
• add onion, peppers, celery, 1 tsp salt, 1 tsp black pepper, 1.2 tsp cayenne, 1 tablespoon of cajun seasoning - stir often until vegetables are soft
• add tomatoes, tabasco, garlic and bay leaves until tomatoes give off juice
• add thyme, chicken stock and chicken pieces - bring to a boil
• Reduce heat, cover and simmer for 50 minutes
• remove chicken from pot and let cool, cut chicken remove skin from bone and shred (discard skin and bones)
• add rice to the pot and bring back to boil, reduce heat and cover until rice is tender
• return shredded chicken to pot
• season shrimp with remaining tablespoon of cajun seasoning and add to the pot with the chopped parsley
• return pot to a simmer and cover until shrimp is cooked
• Taste and adjust salt, pepper and cayenne to taste

Roasted Jalapeño Dip

This was inspired by a recipe I saw in a magazine. The real recipe calls for Jalapeno halves to be stuffed, then grilled, but with some ingredient additions, I thought it was easier to take the dip cold in a bowl to share as a dip.

Ingredients

• 10 Jalapenos
• 1 cup diced and seeded tomato
• 3 green onions sliced thin
• 1 clove garlic minced
• 1/2 teaspoon salt
• 1 teaspoon sage
• 1 teaspoon + cilantro
• 5 oz goat cheese
• 4 oz softened light or fat free cream cheese
• 2 tablespoons parmesan cheese

Directions

• Preheat oven to 500 degrees
• Cover a baking sheet with foil
• Cut jalapenos in half and carefully de-seed them
• Place peppers on baking sheet and roast in oven until sides begin to brown (10-15 minutes) - half way through flip peppers over
• Once peppers have cooled, dice
• In a medium sized bowl combine peppers with all other ingredients and refridgerate
• Serve with tortilla chips or crackers

Banana Nut Bread - Experiment 1

I need to work on making this a little healthier - maybe with some wheat flour, flax seed, whole grain etc.

Ingredients:

• 1/4 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar firmly packet
• 2 eggs
• 1/2 tsp salt
• 2 cups flour
• 1 tsp baking soda
• 3 ripened bananas mashed
• 1 small package of chopped pecans (or other nut of choice)
• 1/2 cup low fat sour cream
• 1 tsp cinnamon
• 1 tsp vanilla extract

Directions

Combine all ingredients until smooth and bake @ 350 in a pre-greased/sprayed loaf pan for 40-45 minutes...or in muffin tins for about 25 minutes

As a topping you could combine 1 tbls butter, 1 tbls sugar and 1/2 teaspoon cinnamon and pour on top while the bread is still warm

Bourbon Marinade

Ingredients:
1/2 cup light soy sauce
3 Tabl vegetable oil
2 medium onions, sliced
3 large cloves garlic, chopped
2 Tabl minced fresh ginger root
2 Tabl dark brown sugar
1/2 to 1 tsp hot pepper sauce
1/2 cup bourbon

Instructions:
1. In a heavy-duty gallon size plastic bag with a zip top, mix together all ingredients. Add the meat and marinate overnight.
2. Makes about 1 3/4 cups.

Honey Lime Marinade

This is a marinade that enhances any cut of beef: flank steak, top round, center chuck steaks and eye of the round steaks or roast. Also good for pork, dark-meat chicken pieces and game.

Ingredients:
1/4 cup fresh lime juice
1 Tabl lime zest
2 Tabl finely chopped ginger root
2 Tabl chopped fresh cilantro
2 Tabl honey
3 Tabl extra virgin olive oil (or vegetable oil)
1/4 tsp cayenne pepper
2 tsp salt
Slices of fresh lime and sprigs of cilantro

Instructions:
1. Mix together all ingredients.
2. Place chicken or pork in a heavy-duty plastic bag and pour in the marinade.
3. Pork (loin, tenderloin or chops) should be marinated overnight - 24 hours.
4. Chicken with bones should be marinated overnight and boneless breasts at least 2 to 3 hours, all in the refrigerator.

Zesty Dry Rub

An all-purpose rub to be used on all meats and poultry. Adjust the cayenne pepper for hotness level, if desired. Dried dill may be substitued for a fish-seafood rub.

Ingredients:
2 Tabl sweet paprika
1 Tabl onion powder
1 Tabl garlic powder
2 Tabl fine sea salt
1 tsp coarsely ground black pepper
1 tsp cayenne pepper
2 tsp thyme leaves
1 tsp brown sugar

Instructions:
1. Stir together all ingredients. Store in a glass jar with a tight-fitting lid.
2. Makes 1/2 cup.
3. This marinade is great for any poultry or pork. Also good for salmon.

Coconut Shrimp with Spicy Apricot Dipping Sauce

Prep time: 20 minutes
Cook time: 10 minutes

24 uncooked jumbo shrimp (about 1 1/2 pounds), peeled, deveined, tails left intact
1/3 cup cornstarch
3/4 tsp salt
1/2 tsp cayenne pepper
2 cups unsweetened shredded coconut
3 large egg whites
Vegetable oil for frying
Robert Rothschild Farms Apricot Wasabi Dipping Sauce (I used apricot preserves/jam)

Using small sharp knife, butterfly each shrimp by cutting slightly more than halfway through, starting at top of the inward curve just below tail toward outward curve (do not cut shrimp in half). Press each shrimp open and press slightly to flatten. In a medium mixing bowl, combine cornstarch, salt and cayenne pepper. Place coconut in a shallow dish. In a medium bowl, beat egg whites until frothy. Roll shrimp in cornstarch mixture, shake off excess. Dip shrimp into egg whites, then press into coconut; coating both sides. Pour oil into a heavy large pot to a depth of 3 inches; heat oil to 350 degrees. Working in batches, add shrimp to hot oil; cook about 1 minute, or until cooked through. Carefully transfer shrimp to paper towels to drain. Serve with dipping sauce.

**This is yummy! Uncle Jeffy and I went to a cooking class at Party Source and this was one of the menu items. Deeeeellllisssshhhh!!!!!

Skillet Spaghetti

1 lb ground chuck (or leaner)
2 tsp chili powder
1 1/2 tsp dried oregano, crushed
1 tsp sugar
1 tsp salt
1 tsp garlic salt
1 6 oz can tomato paste
1 1 pint 2 oz can tomato juice (2 1/4 cups)
2 Tabl instant minced onion
1 7 ounce pkg uncooked spaghetti
Grated Parmesan cheese (I use grated cheddar instead)

In 12-in skillet, brown ground beef; drain off excess fat. Stir in chili powder, oregano, sugar, salt and garlic salt. Blend in tomato paste. Stir in tomato juice, onion and 3 1/2 cups of water. Bring to boiling. Carefully add spaghetti, stir to separate strands. Cover and simmer, stirring frequently, for 30 minutes. Serve with cheese. 4-6 servings

Notes: I use a saucepan with lid because I don't have a skillet big enough to fit everything. I also do not use tomato juice because nobody in this house drinks that stuff. I use an 8 oz can of tomato sauce and 8 oz of water instead of tomato juice. That is an 'emergency substitution' from the Better Homes and Garden Cookbook, which is where I got this recipe.

Enjoy!!

Aunt Helen's Potato Soup

9 potatoes, peeled and sliced very thin (I used Idaho potatoes)
1 and 1/2 onions, diced
2 tsp salt
little pepper

Cover with water (about 3 cups). Cook until the potatoes are done. If there is too much liquid pour some off.

Add 1 pint of milk and 4 Tabl. butter (I just guess on the milk)

Dumplings
3/4 cup flour
2 tsp baking powder
1/2 tsp salt
1 egg

Stir the flour, baking powder and salt together. Make a hole in the middle of the mixture (like a volcano) and break the egg into the center. Mix by hand. Drop small sized amounts into hot soup. (make this twice for the amount of potatoes listed here). I don't know why but Aunt Helen only made one batch at a time. I'm sure you could experiment and do both at the same time.

You can also add cheddar cheese and bacon if desired.

Chicken and Asparagus over Bow Tie Pasta

1/2 pkg. bow tie pasta, cooked and drained
2 T. olive oil, divided
3/4 lb. skinless boneless, chicken breasts, cut into bite-size pieces
4 cloves garlic, minced
1 can chicken broth
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 tsp. crushed red pepper flakes
Soy sauce to taste
1/2 c. grated Parmesan cheese

Cook pasta while preparing chicken and aspargus mixture. Heat 1 tablespoon olive oil in skillet over medium heat. Cook chicken until lightly browned. Remove from pan. Add the remaining olive oil. Cook and stir garlic until lightly browned. Add about 1/2 - 3/4 of the can of chicken broth to the skillet. Add the asparagus, red pepper flakes and soy sauce to taste. Cook uncovered approximately 8-10 minutes, until asparagus is tender and most of the liquid has been absorbed. Serve chicken and asparagus misture over the bow tie pasta. Sprinkle with Parmesan cheese. Can substitute pork for the chicken and/or broccoli for the asparagus. I added fresh mushrooms to this dish.

For the soy sauce, I just sprinkled a little over the mixture as it was cooking.

Everyone loved this dish!!!

Sourdough experiments

My sourdough starter came with my Great-aunt Helen from California. She made kept her starter alive for years and shared it with my mom, who turned it over to my brother, Matt. He has shared it with various family members for years now. I think it's probably safe to bet that my brother has never bought a loaf of bread. He was making this recipe when we were in high school and is quite the sourdough bread expert in the family.

Recently I have been experimenting with my sourdough starter to make it a little more "healthy". The variation in recipe that I have come up with, I think tastes really good.

The original recipe included the following directions:

Evening 1 - Remove the starter from the refrigerator and feed

Add: 1/2 cup sugar, 1 cup warm water, 3 tablespoons potato flakes

Stir well and sit out uncovered and unrefrigerated overnight

Morning 1: In large bowl mix: (I use my mixer with dough hook)

• 6 cups Better for Bread flour (for whole wheat bread use 5 cups bread flour and 1 cup wheat flour)
• 1 teaspoon salt
• 1/4 cup sugar
• 1 cup starter - stirred thoroughly first
• 1 1/2 cup warm water
• 1/2 cup corn oil

Dough will be somewhat stiff. Cover starter jar and return to refrigerator. Grease a large bowl and turn dough into this bowl, turning several times to cover dough with grease. Cover bowl lightly with wax paper (or a towel) and put in a warm place to rise during the day. Dough will rise slowly.

Night 2: Dough should be doubled in size.

• Punch down, kneading a little.
• Divide dough into thirds, kneading each portion on a floured board 8-10 times.
• Place in lightly greased loaf plans
• Brush lightly with oil
• Cover pans with wax paper
• Place in a warm place and let rise over night

Morning 2:

• Brush loaf tops lightly with melted butter
• Place in 350 degree oven, baking for 35 minutes or until done
• Remove each loaf immediately onto a wire rack
• Brush lightly with melted butter
• Wrap and store in refrigerator - freezes well

Feed starter every 3-5 days. If not making bread, feed starter anyway - leave out over night and dump a cup the next morning.

My variation:

Night 1 - follow the directions above

New Morning 1 directions

In mixer stir to combine:

• 4 cups bread flour
• 1 1/2 cup wheat flour
• 1/2 cup oats (quick cooking kind)
• 4-6 tablespoons ground flax seed (I grind mine in a coffee grinder)
• 2 tablespoons whole flax seed
• 1 tsp salt

In a medium microwave safe bowl combine:

• 1 1/2 cup cold water
• 1/4 cup brown sugar
• 3 tablespoons light buttery spread (like Smart Balance)
• heat for 1:30 minutes and then stir

To mixer add:

• 1 cup starter - stirred well
• microwaved water/brown sugar mixture
• stir on low until dough has formed and is springy - add more flour if needed - the sides of the bowl should come "clean" of the dough

Transfer the dough to a large bowl prepped with cooking spray, cover and let rise all day in a warm place

Follow original Morning 2 and Night 2 directions after this point. You can make three loaves - or I have found that today's loaf pans are much larger than loaf pans were 20 years ago. I usually only make two loaves with this recipe - or I make hamburger buns and small baguette type loaves.

Hamburger buns work best if you divide dough into 3 oz portions and roll into balls -place on a cookie sheet prepped with cooking spray 1-1/2 inches apart - wait about five minutes - then lightly press them down - bake at 350 for about 18 minutes

I have found the links below very helpful:

Check out:

Homecooking at About.com link includes directions for how to "start" your starter - the recipe looks the same as the one we have been using for years - so my guess is - it's a good place to start....

LA Times - Food: "Whole wheat sourdough boules" includes baking directions for getting a great crusty loaf of bread by using a baking stone and higher temperature - see steps 8-12 specifically

Farmgirl Fare: Fresh Tomato & Basil Whole Wheat Sourdough Bread Recipe I haven't tried this specific recipe yet - but there are great directions for how to make a couche using parchment paper and towels to get that great baguette shape

15 Bean Minestrone Soup

This was a variation of the Borlotti Minestrone soup from Cooking Light March 2008. It is very filling.

Ingredients:

• 1 bag 15 bean blend - if it comes with a seasoning packet - discard the seasoning packet
• 1 tbls olive oil
• 1 cup onion chopped
• 1 cup fennel bulb chopped
• 3/4 cup carrot chopped
• 3/4 cup celery chopped
• 1 1/2 teaspoon Basil
• 3 garlic cloves, minced
• 2 cups chopped zucchini
• 6 cups kale chopped
• 3 cups water
• 2 tablespoons tomato paste
• 3 14 oz cans fat-free, less sodium chicken broth
• 1 14.5 oz can petit-diced tomatoes - undrained
• 2 5.5 oz cans Hot and Spicy V8 juice
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste

Directions

• Sort and wash beans
• Place in a large bowl and cover with water two inches above beans; cover and let stand 8 hours -OR- follow the directions on the bag for the quick preparation which involves boiling water and allowing to stand for at least an hour
• Place beans in a large saucepan, and cover with water to three inces above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain.
• Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, fennel, carrot, celery, basil, garlic and a dash of salt and pepper - saute 4 minutes or until onion is tender
• Add zucchini - saute 3 minutes
• Add kale -saute until kale wilts (about 2 minutes)
• Add 3 cups water, tomato paste, broth, tomatoes, v8 juice, red pepper flakes and bring to a boil
• Cover, reduce heat and simmer 30 minutes
• Add beans; simmer - uncovered 30 minutes (until beans are tender - if they weren't already)
• Taste and adjust seasonings to taste

Chicken Vegetable Soup

I made this up last night - it's loosely based off of Aunt Georgia/Mema's vegetable soup made with beef.

Chicken Vegetable Soup

Ingredients
· 1 tbls olive oil
· 1 lb boneless, skinless chicken cut into bite sized pieces
· 1 small yellow onion chopped
· 2 cloves garlic minced
· 3 5.5 oz cans of V8 Spicy Hot juice
· 6-8 cups chicken broth (or water w/ bouillon granules as directed)
· 2-3 small turnips diced
· 2 carrots sliced
· 3 stalks celery
· 1 can diced tomatoes in juice
· 1-2 bay leaves
· 1 tsp marjoram
· 1 tsp oregano
· 1 tsp basil
· 1 tsp rosemary
· 1 tsp thyme
· 2 tbls fresh parsley chopped
· 1 bag frozen vegetable mix (carrots, corn, green beans, carrots, peas – allow to thaw)
· 1 can pinto beans drained and rinsed
· 1 can green beans drained
· Tabasco or Red Hot to taste
· Salt and Pepper to taste

Directions
Heat olive oil in a large pot over medium high heat. Sautee chicken, onion and garlic with salt and pepper until chicken is fully cooked. Add V8 juice, broth, turnips, carrots, celery, tomatoes and all the spices. Bring to a boil, then reduce heat to medium and allow fresh vegetables to cook about 20 minutes. Add frozen vegetables, beans, green beans –allow soup to simmer until vegetables are tender (about 20 more minutes). Add Tabasco, Salt and Pepper to taste.

Golden Winter Soup

This is from a Jan. 2008 Cooking Light issue. It is my favorite winter soup. It's so good that you think there would be cheese in it, but there isn't!!:)

Ingredients
2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper

Preparation
Preheat broiler.
Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Wine note: This is one vegetable soup that can easily handle a lighter red wine. Stick with the French theme and look for bargains from Burgundy.

They put addictive chemicals in that cheese dip - dip

This is a variation on something they serve at a favorite local restaurant. It took a while to get it right, and one of the key things to remember is that you have to buy quality cheese - otherwise it doesn't melt right. I learned that the hard way. This actually makes quite a bit - but because of the addictive nature of the dip, it won't be enough for 15 people:)

Ingredients:

• 32 oz of a quality pepper cheese (we like Hoffman's around these parts) cut in 1 inch cubes
• 2 tbs flour
• 1 medium yellow onion finely diced
• 1/4 cup of pimentos chopped
• 1 cup spinach chopped
• 14 oz can of Mexican style diced tomatoes drained (green chilies are included - Red Gold is a good brand)
• 1 1/4 cup milk
• 2-3 tsp (or more!) cumin

Directions:

• Melt all ingredients together in a double boiler. Stir often and taste. Add more cumin if you like more kick!
• Serve warm with tortilla chips, cut up bagels or cut up soft pretzels

Holy Cow They're Good Nutella Roll Ups

Jason got the idea for this - from who knows where - and I think they're going to be a family favorite.

Ingredients:

• 1 can of Pillsbury Italian bread sticks (I bet a french loaf or crescent rolls would be good too)
• 1 jar Nutella - if you can't find Nutella at the grocery store you could use chocolate chips
• powdered sugar

Directions

• Preheat the oven to 375 degrees
• Unroll the dough and slightly press to flatten - there are twelve bread sticks per can
• To make small roll ups simply leave the strips as they are
• to make 6 larger treats, use your fingers to press two dough strips together side-by-side
• Using a knife, spread a layer of Nutella on each dough strip and roll up
• Bake as directed on the dough can - for larger roll ups, you may need a few extra minutes
• Treats are done when the puff up and are golden brown
• When you pull them out of the oven, spread more Nutella on the top of each treat and sprinkle with powdered sugar
• Eat warm and enjoy!

We were out of butter, but I also thought about brushing the tops with melted butter before baking and topping with cinnamon and sugar