Turkey Chili

As I was roaming the grocery store I was spontaneously inspired to make a chili. I suppose it's that time of year right? If you are a cilantro fan-you'll like this one.

I stopped cooking with ground beef about a year and a half ago. I went to turkey for about a month, bought some ground beef after and was absolutely disgusted when it seemed like I was deep frying my meat in it's own oil. Ground turkey is a tad more expensive but worth it in my opinion. If you really are impartial to ground beef then there's nothing stopping you from using that instead of turkey. Entirely up to you-I just prefer turkey.

Ingredients I used were:

1 pack ground turkey
1 small yellow onion, chopped
1 28oz. can diced tomatoes
1 1/2 cup sliced white mushrooms
1 can of beans, rinsed and drained (I used a bean medley of kidney, garbanzo, and something else that I can't remember)
1 1/4 cups chopped  fresh cilantro (not the stems though)
2 cloves garlic, chopped finely
1 tsp. sea salt
2 tbsp. chili powder (maybe 3 tbsp if you like your chili strong)
1 tbsp. garlic salt
1 1/2 tsp. ground cumin
1 tsp. cayenne powder (more if you should be so daring)
1 large handful of spinach if you have it (for extra calcium!)

Brown your turkey in a large soup pot, add the chopped onion, garlic and salt. Cook until onion is translucent. Add the tomatoes, cilantro, beans, chili powder, garlic salt, cayenne, and cumin-cook for another 10 minutes. Add the mushrooms, spinach (if applicable) and cook on a low to medium heat for another 10 minutes while stirring frequently.

I should also mention that I have made this before with diced butternut squash. Very yummy and a perfect fall dinner idea. Just expand your cooking time to make sure that the squash is cooked all the way through. ALSO-if you like to spice things up you can add some diced jalapeno. Pairs very nicely with the cilantro! And a dish with cilantro and jalapeno will always pair nicely with a lime margarita on the side.

This should serve 4, but for me it makes dinner, lunch the next day and 3 freezer meals.

As always, chili is best served with some grated cheddar on top. Delish!

Rasberry Swirl Cheesecake Cupcakes

These are the perfect size for a cheesecake fix. I never want a whole slice, just a couple bites. Problem solved. These cupcakes have now been firmly fixed in my baking repertoire for a good many years I'm sure. Unless there is something really wrong with you-you will LOVE these. Promise.

I found these via google and came across this awesome blog that I now follow. This gal is a doctor, mom, cook and photographer. Amazing:

http://annies-eats.net/2010/08/06/raspberry-swirl-cheesecake-cupcakes/



Ingredients:
For the crust-
1½ cups graham cracker crumbs
4 tbsp. unsalted butter, melted
3 tbsp. sugar

For the topping-
6 oz. fresh raspberries
2 tbsp. sugar

For the filling-
2 lbs. cream cheese, at room temperature
1½ cups sugar
Pinch of salt
1 tsp. vanilla extract
4 large eggs, at room temperature

Preheat the oven to 325˚ F.  Line cupcake pans with paper liners.  In a small bowl, combine the graham cracker crumbs, melted butter and sugar.  Stir together with a fork until well blended and all the dry ingredients are moistened.  Press 1 tablespoon of the mixture into the bottom of each cupcake liner. (I use the end of a small glass to do this-just something round, flat, and small enough to fit into the cupcake liner.) Bake until just set, 5 minutes.  Transfer to a cooling rack.

To make the raspberry puree, combine the raspberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds.
To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy.  Blend in the sugar until smooth.  Mix in the salt and vanilla.  Beat in the eggs one at a time, mixing well after each addition.

To assemble, spoon 3 tablespoons of the cheesecake batter over the crust in each cupcake liner.  Dot a ½ teaspoon of the raspberry puree in a few dots over the cheesecake filling.  Use a toothpick or a wooden skewer to lightly swirl and create a marbled effect.

Bake until the filling is set, about 22 minutes, rotating the pans halfway through baking.  (They will look quite puffed initially but will return to normal quickly.)  Transfer to a wire cooling rack and let cool to room temperature.  Transfer to the refrigerator and let chill for at least 4 hours before serving.

I know that this is a very summery dessert, and we are (insert sad face here) past that glorious time of year. However these are so good that I couldn't bear to not impart them to you.

I find it fun to present these with a fresh raspberry on top of each cupcake on a cupcake stand. You will squeal with delight when you see how cute it looks. Or maybe just I do that.

Kale Chips

Can't even BELIEVE that I have found some time to sit down and post a few new recipes. Of course not without a little pinot noir, a candle and some Adele to sing along to. You'd almost think that this was like romantic for me or something. Whatever-I'm just beyond pleased with myself that I'm crossing one more thing of my ever growing 'to do' list. Blogging about cooking brings me joy though. As for everything else on my 'to do' list... please, enjoy the new recipes!

Kale Chips, my new friend when I'm craving to munch on something salty and crunchy in the evenings. Super easy and fast. You can find various ways to season and  prepare Kale chips but this is how I do it:

Ingredients:
2-3 bunches of kale.
1/2 tsp of sea salt
Tbsp extra virgin olive oil

Wash and dry your kale. You want to remove the leafy goodness from the thick stem. It needs to end up in potato ship sizes. You can chop it up with a large knife, but I just rip it with my hands. Try it-it's kind of satisfying.

Get out a large cookie sheet and pile your kale pieces on it. Drizzle the olive oil over top and mix with your hands to make sure that it spreads evenly. Less is more with olive oil here. I start with a tiny bit and add more if I think it needs it. Spread the kale out so that the pieces do not overlap. Sprinkle with sea salt and bake in the oven for about 12-17 minutes. You really need to watch it close after 12 minutes because there is a fine line between it being under baked and very burnt. Once all the chips feel crispy to the touch they are done. They should be a little brown on the edges as well. If they seem a bit soggy still, give them a few more minutes.

The first time I made this I thought that I had started a fire. Eeeps! You will see a plume of steam coming from your oven because of the water content in the kale and the olive oil that is evaporating. Don't call the fire department.

Peanut Butter Dip

I am passionate about peanut butter, and if there is a way to use it creatively I'm all over it. This recipe is from my dear friend Susan at work. Typically I have this dip with a cut up apple or a banana.

This dip is really just as easy as mixing:

5.3 oz Greek yoghurt

2 tbsp natural peanut butter

1/2 tbsp honey

1/8 tsp cinnamon

You can use any kind of plain yoghurt you want, but Greek yoghurt will give the dip the thickest consistency. I use 1% Balkan style natural yoghurt by Astro. It's a happy medium between non fat plain yoghurt (which I find to be not thick enough), and the Greek yoghurt (which is too thick for me). You just use whatever yoghurt makes you happy!

Plain yoghurt is something that I always have around. I love making my own yoghurt parfaits with berries, almonds, honey, and of course the yoghurt. It's also a great alternative for mayo when making tuna or chicken salad sandwiches.

Enjoy!

Pink Pancakes

Curious? You should be. The pink in these pancakes comes from beet purée. I found this recipe in one of my favorite cook books 'Deceptively Delicious' by Jessica Seinfeld. Every meal incorporates a veggie purée into it. I especially love this recipe because it is packed full of protein making it a great lunch or dinner option too. I'm forever thankful to one of my besties Annelie for introducing me to this cook book.

3/4 cup water

1/2 cup ricotta cheese

1/4 cup beet purée

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup pancake mix

1/4 cup of grated apple

Non stick cooking spray

1 tbsp oil

In a blender or processor, combine the water, ricotta, beet purée, vanilla and cinnamon. Dump the mixture into a medium bowl, add the pancake mix and apple. Stir until just combined. Batter should be slightly lumpy.

Coat a griddle or non stick frying pan with cooking spray and set on medium- high heat. When hot add the oil. Spoon the batter on to the pan or griddle using about 1/4 cup of pancake mix for each pancake. Cook pancakes until until bubbles form on the top and the batter is set (1-2 minutes). Flip the pancake and cook until golden brown on the other side (2-3 minutes).

You can use whatever syrup you like or whatever syrup is on hand. I live alone and don't make a habit of having pancakes or waffles so the first time I made this I realized after the pancakes were cooked that I had no syrup in my pantry. I did however have frozen blueberries in my freezer so I topped my pancakes with this:

1 cup blueberries ( fresh or frozen)

3/4 cup sugar

1/3 cup water

Cook blueberries with sugar and water until thick

Snickerdoodle Cookies

Of all the cookies that I make and bring to work, these have by far generated the most fanatical reviews. I first experienced these cookies in Jr. high when one of my besties Alayna made them for all the girls at Christmas time.

Make a double batch and start thinking about where you can hide some, because I promise that they will be devoured by whom ever is around.

• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Preheat oven to 375 degrees.  In a mixing bowl, beat the butter on medium speed for 30 seconds.  Add the 1 cup sugar, baking soda, and cream of tartar.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until well blended.  Beat in as much flour as you can with the mixer, and stir in remaining flour. 

Cover with plastic wrap and chill for 1 hour.

Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon.  Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat. Place balls of dough 2 inches apart on an ungreased cookie sheet. 

Bake for 10 to 11 minutes or until edges are beautifully golden.  Transfer cookies to a wire rack to cool.

I am obsessed with soft chewy cookies so I only bake them for 8-9 minutes, but suit yourself!

I found the recipe here: http://www.popularcookierecipes.com/Snickerdoodle.html

Slow Cooker Lemon Chicken

I've discovered the beauty and convenience of the slow cooker. How have I gone so long with out using one?! I just bought myself a small one and I have to say my first run with it was a complete success. I had been craving lemon roast potatoes for a while now, and for good reason I guess! Here is the recipe that my craving led me to create.

2 boneless skinless chicken breasts (frozen or thawed)

7-10 baby potatoes, quartered (or smaller)

2 cups chicken broth

2 garlic cloves, crushed

1 vegetable bouillon ( chicken would be fine too)

5 tbsp lemon juice

Dried oregano

Salt and pepper

Lemon pepper or any kind of lemon herb mix

Sprinkle the chicken breasts with the oregano, salt and pepper. If chicken is thawed, rub it in to the chicken as best you can. In a frying pan lightly brown both sides of the chicken (2-3 minutes on each side). Place in your slow cooker pot.

In the same frying pan mix the broth, lemon juice, garlic, bouillon, and lemon pepper or herb mix. Bring to a simmer, whisk until well blended and pour over chicken in the pot.

Chop up potatoes into quarters, but eighths if you want them to cook faster. Place potatoes around chicken in the pot.

Very important!! You need to make sure that the potatoes and chicken are submerged in the liquid or you will be eating crunchy potatoes. Add more broth and a little bit of lemon juice if you need to.

I cooked it on high for 2 hours and low for 3, but low for 6 hours or high for 4 would be fine I think.

Enjoy :)

Poached Eggs Julia Child Style

I'm not the egg's biggest fan by any means. I don't mind them fried, but scrambled is out of the question. I do however, LOVE them poached. There is a recipe in Julia Child's Mastering the Art of French Cooking. If you have seen the movie Julie and Julia, you might remember the scene where Julie tirelessly tries to poach an egg. I  was really intimidated by egg poaching after watching this movie and as such avoided the poached egg for years. I made them tonight though...I must have needed a challenge?!?! I don't know. It wasn't a challenge at all actually. It was really easy and they are deeeelish with some fresh grated parmesan, salt and pepper.

Try it out and let me know what you think!

Pour 2 inches of water into a skillet, add 1 Tbsp of vinegar and bring to a simmer

Crack the egg and pour into a saucer or shallow cereal bowl. Bring an edge of the bowl to the surface of the water so that you can just slide the egg into the water. Right away use a wooden spoon to fold  egg whites around and on top of the yolk.

Let the egg simmer on low for 4 minutes. Lift the egg out of the skillet with a ladle.

Julia Child does mention that the eggs should be very fresh. The carton that my eggs came from had been in my fridge for at least a week and a half. It probably gets more difficult to poach an egg as it gets older.

I like to eat them plain with salt and pepper as a post yoga or workout snack. I'm sure that they would be extra nice served on toast...or even better a toasted English muffin!! 

Now that my confidence is up on Julia Child Recipe's I'm thinking about trying out  boeuf bourguignon!

Best Banana Bread

I have spent a few years trying out different banana bread recipes. Most are too fluffy, some turn out too crunchy. I prefer a somewhat heavy, but very moist banana bread. My mom makes some of the best banana bread, but when I make her recipe it just isn't the same as when she makes it. By far, the best banana bread that I have ever come across was from a hut on the side of the road in Maui. I'm pretty sure that I asked the lady there for the recipe but she wouldn't give it.

In any case, I have found a banana bread recipe that I'm confident I will be loyal to for a very long time. There is a surprise ingredient that I would have NEVER thought to toss into a banana bread recipe. A few months ago I had a carton of sour cream that needed a purpose, so I googled 'recipes with sour cream' and came across this.

Ingredients

• 1/4 cup white sugar
• 1 teaspoon ground cinnamon
• 3/4 cup butter
• 3 cups white sugar
• 3 eggs
• 6 very ripe bananas, mashed
• 1 (16 ounce) container sour cream
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3 teaspoons baking soda
• 4 1/2 cups all-purpose flour
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.

I found it here: http://allrecipes.com//Recipe/banana-sour-cream-bread/Detail.aspx

I didn't use the 4 7x3 loaf pans, but used two normal loaf pans instead. Works just the same...either way you are getting a ton of banana bread!!  Enjoy :)

Here we go!!

I have finally found it. The 20 minutes that I need to crank out my inaugural blog post.  Truly, I feel as though I could use at least another 5 hours in every day. While I wait for the 29 hour day to come around I will make time to do the things in life that bring me great joy. Spending time with my loved ones and friends tops that list, but being creative and adventurous with food is a very close second. If you know me well, you know that I have a great affinity for cookbooks, cooking shows, and cooking websites. When I find a gem of a recipe, I have to share it.

So here I am to share my favorite recipes, test some new ones and cry about the ones that result in disaster!