Posts tagged ‘fresh cilantro’

December 2, 2010

Turkey Black Bean Chili

Rain, rain, rain, rain. Oh, then thunder, more rain. Peaceful rain and pellety rain. All day. And when it’s raining in Georgia, it’s raining all over the world. So, I’ve made chili. In my life, I’ve had beef, chicken, venison, and meatless chili. Tonight I made turkey chili. Now, it might seem strange to you for me to have gone for the turkey rendition. But please give me a little slack as it was JUST Thanksgiving and maybe turkey is infused to my subconscious.

Black Bean Turkey Chili
Inspired by National Turkey Federation

1 pound ground turkey
1 large onion, chopped
1 orange bell pepper, seeded and chopped
2 cloves garlic, minced
2 jalapeño peppers, seeded, de-ribbed, minced
1 T chili powder
1 1/2 t ground cumin
1 1/2 t McCormick’s Montreal Steak Seasoning
1/2 t dried oregano
1/2 t dried marjoram
1/4 t red pepper flakes, optional (I forgot, and it turned out fine. Oops; oh, well.)
1/4 t ground cinnamon
1 can (26 oz) whole tomatoes, undrained, coarsely chopped
16 oz black beans, rinsed, drained
1/4 c fresh cilantro, chopped
Cheddar cheese, grated

If you use dried black beans, put them in a slow cooker on high with about 3 inches of water for about 3 hours.

In a dutch oven, combine onion, bell pepper, garlic, jalapeño, chili powder, cumin, coriander, oregano, marjoram, red pepper flakes (if you remember), and cinnamon.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook mixture over medium-high heat, stirring occasionally, until turkey is cooked thoroughly.

Stir in tomatoes (don’t try to squash them with your hand; you’ll make a mess).

Bring mixture to boil, reduce heat and simmer, uncovered, for 30 minutes.

Stir in beans (Make sure you drain the beans really well.) and cilantro. Keep cooking for 15 more minutes.

Serve with cheddar cheese and McCormick’s Montreal Steak Seasoning.

Advertisements
November 30, 2010

Oh, Salad.

Salad. For months now my thoughts about salads have not been kind. Ugh. All that effort for raw vegetables??? Boy, was I wrong. To all the bags of spinach and hearts of romaine, please forgive me for throwing you away after you just sat in wait in a crisper for weeks on end. I’m sorry!! I’m so very sorry.

Salad is terrific. Case in point:: today.

Oh, what a bounty I got when I went to the grocer’s today– vegetables, meats, dairies. I’m very excited about cooking. I think Thanksgiving renewed that for me. Thank you for all the support, family. Your encouragement meant a lot to me. More than I even realized before today. (I had a really hard time not spelling “toady” just now.)

Simply Chopped Tossed Salad
**A note:: You can substitute, add, or subtract anything you wish with this “recipe.” I love when that happens, because you can let your imagination work for you.

Vegetables::
Romain lettuce
Broccoli
Carrots
Celery
Cilantro

Rinse and chop each vegetable. Add to bowl.

Now, your salad bowl should be piled high with delicious.

In the bowl you’ll eat out of, mix your salad dressing. I used one of the simplest, most delicious dressings I know.

Dressing::
Dijon Mustard
Honey
Olive Oil
Freshly Ground Peppercorns

I think I used about 1/2 t each of mustard and honey and enough olive oil to make me smile (1 T??) and a little bit of pepper.

Then, whoosh, whoosh, whoosh.

Then, add your salad on top of that. Then, mix it all together.

And, yes, this picture is blurry. But no, I’m not going to give you another. Because I feel it necessary to convey my excitement over this delicious salad. Here you go, my excitement, in the form of a wobbly picture of some vegetables.

 

October 11, 2010

Happy 10.10.10, Everyone!!!

I know. It was yesterday. And I wanted to post then, when the world was still celebrating. However, there was so much to be done to prepare and celebrate the Big Day. The Historical Day. Yester Day. So I get really excited when there are things to celebrate, and the tenth day of the tenth month in the tenth year of the two thousands is no exception. I made a meal. Okay, okay. A feast. With ten different dishes. This week, we’ll go through all the dishes. Starting with the soup, which was served in the third course. (That’s right. Courses.) And the soup was delicious.

 

Can I admit something to you? I was nervous about this recipe. Really nervous. I started cooking the onions; that was fine.

But THEN, I added all the spices. And I got THIS!!! Any food that looks like worms at ANY point isn’t really going to get me overly excited about eating said food. I wasn’t excited, but rather, felt a little ill and incredibly worried that I had actually wanted B.F.C.P. and his aunt to eat such food. Okay. Be warned; this dangerous picture could upset the following: people with weary stomaches, young children, dogs, cats, elderly, anybody brave enough to scroll down.

There!! Okay. You saw it. Are you all right?!?! Now that you’ve braved the worst, you’ll have no problem, because this soup is so good. SOO good. So. Good. Really. I promise. The aroma while cooking is almost overwhelming, but the taste of the soup is perfectly balanced. AND it has salsa to go on top to give a zing and a pop. (Whoops. Accidental rhyme.)

Red Bean Soup with Salsa
Inspired by The Ultimate Book of Vegan Cooking by Tony and Yvonne Bishop-Weston

For the soup:
2 T extra virgin olive oil
1 large red onion, chopped
2 garlic cloves, chopped
2 t ground cumin
1/4 t cayenne pepper
1 T paprika
1 T tomato paste
1/2 t dried oregano
14 oz can chopped tomatoes, no salt added
2 14 oz cans red kidney beans, rinsed (I would recommend light. Although, I used one can of dark red and one can of light red for mine.)
3 3/4 c vegetable stock
Hot sauce, to taste (I used Frank’s Hot Sauce)

For the salsa:
1 avocado
1 small red onion, finely chopped
1/2 medium tomato, finely chopped
1 T chopped cilantro
juice of 1 lime

Heat oil in large, heavy pan and add onions and garlic. Cook for about 5 minutes, until softened. Add the cumin, cayenne, and paprika. Don’t feel grossed out by the worminess, because you know it’ll be okay. Cook for one minute stirring continuously but not really looking at the pan, if you can help it.

Stir in the tomato paste. (It starts to get better at this point.) Cook for a few seconds then add the oregano. Add the cans of tomatoes and kidney beans. (Up to this point, I had been using a saute pan. Now is when I transferred all the ingredients to a Dutch oven.) Then, pour in the vegetable stock.

Bring tomato and bean mixture to the boil and simmer for 15 to 20 minutes. Cool the soup slightly, then puree it in a food processor until smooth. Rinse the pan. Then pour in the smooth soup mixture. Add hot sauce. After you think about freckles then Jackson Pollock then moon craters, stir in the hot sauce and begin working on your salsa.

For the salsa:

Chop up onions into eensy bitsy pieces. This is especially good if you need an enforced cry. Then, chop cilantro and tomatoes. Then slice into your avocado, de-pit, and score to scoop out all the goodness into a small bowl. Add all the chopped ingredients. Then, top with the juice of a lime. Toss all together.

Ladle soup into bowls, and top with a little guacamole salsa in the middle of the bowl.

After ladling, pat yourself on the back for surviving such an ordeal. And get yourself a spoon to enjoy!!!