Monday, December 31, 2012

Turkey Chipotle Chili

Epicurious, but the recipe there is incomplete.  Here is the complete one:

We used 2 pounds of ground chicken instead of turkey, and three cans of beans (two cannellini , one black).  Broiled the tomatillos and then blended them.  Topped with shredded queso oaxaceno.

This was a tasty way to usher in the new year.  It could have been a bit hotter, but it was good as we had spice wimps here to partay.  Yay carbombs!


2 canned whole chipotle chilies in adobo* or 2 dried whole chipotle chilies*
1 cup water, boiling hot if using the dried chilies
2 pounds fresh tomatillos or three 18-ounce cans whole tomatillos*, drained
2 large onions, chopped
8 garlic cloves
3 tablespoons vegetable oil
2 tablespoons ground cumin
4 pounds ground turkey
2 cups chicken broth
1 bay leaf
1 1/2 teaspoons dried orégano, crumbled
2 teaspoons salt, or to taste
1 green bell pepper, chopped
two 4-ounce cans mild green chilies, drained and chopped
1 tablespoon cornmeal
a 19-ounce can (about 2 cups) white beans, rinsed and drained
1/2 cup chopped fresh coriander
sour cream as an accompaniment if desired


If using the canned chipotle chilies, in a blender purée them with the water and reserve the purée. If using dried chipotle chilies, stem and seed them wearing rubber gloves, in a small bowl let them soak in the boiling-hot water for 20 minutes, and in a blender purée the mixture, reserving the purée.

In a large heavy kettle cook the onions and 5 of the garlic cloves, minced, in the oil over moderate heat, stirring, until the onions are softened, add the cumin, and cook the mixture, stirring, for 30 seconds.

Add the turkey and cook the mixture, stirring and breaking up the lumps, until the turkey is no longer pink.

Broil the tomatillos, then puree them.

Add the reserved chipotle purée, the reserved tomatillo purée, the broth, the bay leaf, the orégano, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the turkey barely covered, for 1 hour.

Stir in the bell pepper, the canned green chilies, and the cornmeal and simmer the mixture, stirring occasionally, for 30 minutes.

Stir in the white beans, the coriander, the remaining 2 garlic cloves, minced, and salt to taste, simmer the chili for 3 to 5 minutes, or until the beans are heated through, and discard the bay leaf.

The chili may be frozen or made 3 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili with the sour cream. 

Sunday, December 30, 2012

G Ma's Veggie Soup

Standard veggie soup recipe from G Ma. Green beans, potatoes, carrots, zucchini, onions.  Simple and delicious.

Sunday, December 23, 2012

Aloo Gobi

One pot, pg 164. Potatoes, chickpeas, cauliflower and broccoli, spinach, 2 bags frozen tomatoes (mostly drained).  1.5 cups of rice and roughly doubled the rest.  Maybe tripled the spices, especially the turmeric and mustard seeds.  Cooked it for about 40-45 min. 

This was fairly good, but the onions were a bit too crunchy, it wasn't saucy enough, and it tasted a bit plain to me.  We could definitely make it again, but we'd want to make it saucier and spicier.

Thursday, December 13, 2012

Pumpkin Mushroom Sausage Pasta

Rachel Ray pg. 24, recipe 27.

This was delicious.  Sausage, mushrooms, pumpkin purée, cream.  Didn't have fresh sage though.  Finally Julia doesn't get all the pasta.

Tuesday, December 11, 2012

Lentil Sweet Potato Stew

Lentils, sweet potatoes, peppers, celery, spices. Recipe for the crock pot. We doubled it and it made a ton. Pretty tasty.

Sunday, December 9, 2012

Eggs in Purgatory

Bon Appetit, March 2010.  Also epicurious:

Eggs, Potatoes, Artichoke Hearts

This was ok.  Had a strong flavor from the artichokes and the capers, but it needed something.  Some smoked paprika helped.  As would have some feta had we had any.  Maybe we over-tatered - something I'm prone to do.  More red chili flakes.  Maybe more tomatoes.

Monday, December 3, 2012

Tandoori Salmon with Kale

Glorious one pot, pg 56.  This turned out deliciously.  We mostly doubled, except used 1.5 cups of rice instead of 2.  We used brown rice, so we boiled the rice (covered, like usual) in water for maybe 20 minutes, drained it, then added to the pot.  Also used about a bunch of kale.  Could have used more, as it cooks down a lot and we're kale monsters.

Baked it for right around 40 minutes.  Turned out cooked quite well.

Sunday, December 2, 2012

The Proper Sunday Feast

We went to town on this one.  A proper British town.  All courtesy of Jamie Oliver.

Perfect Roast Beef, pg.  192.  Don't remember what cut we used, but it wasn't what we should have.  Also, the oven got shut off instead of turned down.  It turned out not quite as good as it should have, but still good.

Roasted Potatoes, Parsnips and Carrots, pg 202.  Yum.  Finally used up the rest of the CSA carrots and parsnips.  Could have boiled the taters a bit longer I think, but otherwise delicious.  Roast garlic = awesome.

A consistently good gravy was not had.  The meat pan veg didn't get cooked enough, and we were way out of time by this point anyway.

Yorkshire Pudding, pg 209.  My goodness, these were interesting.  And by interesting I mean delicious.  They puffed up maybe 3 or 4 inches above the muffin pan.  Yum.

And then, to top it all off, we watched a couple episodes of British TV (Doc Martin).  Good day to you sir.