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.