Snowy Day Turkey Chili

Snowy Day Turkey Chili

I usually make Halftime White Turkey Chili and today the day after a 65 degree day I had to go out and snow plow the 8 inches. Got to love new England. I had just received a Buthcer Box shipment

If you want to check it out and we can both save some money click here http://rwrd.io/3dmnaju?c

Anyway I did not have everything so I kind of adlibbed.

Ingredients

  •  1 1/2 tablespoon olive oil, divided
  • 2 pounds ground turkey breast — mine was frozen so I cut it in chuncks
  • 1 green bell pepper, cored, seeded and chopped
  • 1 medium yellow onion, chopped
  • 1 tsp. ground coriander
  • 2 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 bay leaf
  • 1/2 jar of salsa
  • Lyn had some left over diced tomatoes maybe 1 1/2 cups
  • maybe 1/8 cup hot sauce
  • 2-3 TBS of low fod taco season
  • 2 cups low-sodium chicken broth
  • 3 cups cooked Great Northern beans, drained

How

Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatoes mixed and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more.

Came out pretty good but I feel the turkey would have been more tender if was fully defrosted.

Hey Lyn how was the Chili? She said very good.

Made the corn muffins earlier at Lyn’s request that’s what inspired me.
Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka

Low Fodmap Chicken Tikka – succulent pieces of chicken marinated in lactose-free yogurt and spices and cooked to perfection. i did not do the skews but here is a picture from the book.

Ingredients

  • 2.5lbs. chicken thighs cubed
  • 3/4 cup lactose-free yogurt
  • 1 tsp ginger grated
  • 1 TBS garam masala Note: I did not have this we just cleaned out our older spices so I asked google for substitute it was mix 1 part cumin with ¼ part allspice.
  • 2 tsp turmeric
  • 1/4 tsp cumin powder
  • 1/8 tsp coriander powder
  • 1/4-1/2 tsp chili powder
  • Salt and pepper to taste

Instructions

  1. In a bowl, mix together all the ingredients for the marinade.
  2. Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
  1. In a bowl, mix together all the ingredients for the marinade.
  2. Add the cubed chicken and mix well. Refrigerate and marinate for at least 4 hours.
  3. Make 2 skewers and bake in a pre-heated broiler 15-20 minutes or until cooked through.
    1. Again I did not make skewers I just laid on on baking pan
  4. Serve hot with some Low Fodmap Garlic Naan and Low Fodmap Indian Yogurt Dip.

Makes a great salad topper the next day.

Pepperoni Bread

Pepperoni Bread

My sister in law makes the best spinach and pepperoni breads you would ever have. I was thinking about that but since she lives in Maine and currently has her hands full so I wasn’t going to ask and decided to do something I really don’t do, bake. Lyn’s the baker in the family to me it’s to specific and I’m a cook from the gut kind of guy.

Ingredient

  • 1 pizza dough, thawed if frozen, I bought Portland Pie beer dough at Big Y this morning.
  • 1 egg, beaten
  • 4 ounces sliced pepperoni sausage
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 ½ teaspoons Italian seasoning

Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Step 2

Roll frozen bread dough out into a rectangle about 15″ long . Brush dough with beaten egg. Arrange pepperoni, mozzarella cheese and parmesan cheese over the dough. Sprinkle on the Italian seasoning. Roll up dough like a jelly roll and pinch seam to seal; place, seam side down, on prepared baking sheet. brush egg on the tope and sides outside and sprinkle with some more Italian seasoning

Step 3

Bake in preheated oven for 35-40 minutes, or until golden.

Serve with Lyn’s pasta sauce or a jar of store bought for dipping.

Beef and Butternut Squash Chili

Beef and Butternut Squash Chili

We’re doing a fast track Dukan diet and today is a beef and veggie day so I used up some stew beef (well trimmed of fat) and a small butternut squash and made some chili.

Ingredients
• 1 1/2 pounds stew beef, cut into 1-inch chunks
• Kosher salt and pepper
• 6 teaspoons olive oil
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons unsweetened cocoa powder
• 1 to 2 teaspoons chipotle chili powder
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons fine corn meal
• 2 tablespoons tomato paste
• 1 small butternut squash cut into chunks – have use pinto beans maybe 2 cans

Salt and pepper to taste after cooked and I added a dash or two of Worcestershire sauce

The butternut squash was an after thought instead of beans

Directions

  • Season the beef with salt and pepper. Turn Instant Pot to sauté with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more olive oil, until browned on all sides, 4 to 6 minutes per batch. Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
  • Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic. Cook, stirring, until onion is soft, 8 to 10 minutes. Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute. Add butternut squash. Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes. Stir in 6 cups water, scraping tomato paste from bottom of pan. Add the reserved beef and turn instant pot to slow cooker about 4 hours


Chicken with Pineapple

Chicken with Pineapple

Thought it was time to put one of our old time favorites up the book The Complete Asian Cookbook from 1976 is falling apart.

Ingredients

• Half a small ripe pineapple or one 15 oz can unsweetened in juice
• 8 oz chicken breast – boneless
• 1 TBS corn starch
• ½ tsp salt
• ½ tsp ground Szechuan pepper or black pepper
• 1 TBS light soy sauce
• 2 Tsp sesame oil
• 1 Clove garlic crushed
• 1 TBS peanut oil
• 6 Spring onions, sliced
• Fresh coriander leaves to garnish

Sauce
• 2 tsp corn starch
• ½ cup pineapple juice
• 1 TBS light soy sauce

How
Skin the pineapple, cut into triangular wedges. trim away the core, then cut across the slices. If using canned just chunk it.
Slice the chicken thinly (I find partial freeze makes it easy to slice)
Place chicken into mixture of salt, pepper, and corn starch
Add soy sauce, sesame oil, garlic to chicken and mix well
Heat peanut oil in wok, add chicken and fry until the color changes.
Add pineapple, reduce heat cover and simmer for 3 minutes.
Sauce: Add Pineapple juice gradually to the corn starch, mixing until smooth. Stir in soy sauce.
Add sauce mixture, stir until thickened, toss in spring onions and mix thoroughly.
Serve with Rice or noodles

The Mighty Muffuletta

The Mighty Muffuletta

My sisters in-law sent me two Muffulettas from Central Grocery for my birthday yhe other day. we were in the middle of a low carb week but i said F that and dove in.

New Orleans is one of the greatest food destinations in the world, I lived there for almost 2 years while working with 20th Century Fox and the muffuletta sandwich is one of the most quintessential foods in New Orleans. Although many imitations exist, there’s nothing better in my book than the original Central Grocery muffuletta recipe. Although my friend Mike a native says he prefers Napoleon House on Chartres Street better.

According to the Times-Picayune, the muffuletta was created by Salvatore Lupo in 1906:

“It was at his store, Central Grocery Co. on Decatur Street, that Sicilian farmers coming from the French Market would order the main ingredients of the muffuletta and eat them separately. Lupo saw the men trying to balance the large trays of food on their laps and decided to mix all of the ingredients together in a sandwich.”

The muffuletta consists of three integral parts: the muffuletta bread, the Italian meats and cheese, and the venerable olive salad topping.

Boneless Turkey Breast

Boneless Turkey Breast

We were just in Wholefoods for one thing but just like the Lays commercial you just can’t eat one chip you can’t go to the grocery store and get just one thing. We walked past the meats on sale and they had boneless turkey breast just sitting there saying take me home. I planned on smoking it on the grill but mother nature had other ideas and dumped almost 2 feet of snow so…….

Ingredients

  • boneless turkey breast
  • 1 large onion – coarsely chopped
  • 3 celery stalks – coarsely chopped
  • 1 large carrot – peeled, coarsely chopped
  • 1 Tbsp. herbs de Provence
  • 1/2 tsp, kosher salt
  • 1 tsp. garlic powder
  • 3 to 4 Tbsp. butter – sliced
  • 1 to 2 Tbsp. extra virgin olive oil
  • 1/2 cup orange juice
  • Brine: in large plastic bag 1 cup of buttermilk big pinch of dried rosemary or 4-5 springs of chopped fresh and maybe 1-2 TBS kosher salt. I keep the powdered buttermilk in the frig so always have on hand.

How

  • Brine the Turkey in buttermilk, salt and crushed rosemary or chopped if fresh for at least 2 hours mine was over night.
  • Use large foil 10*12″ roasting pan or wrap your roasting pan with foil for easy clean-up.
  • Preheat oven to 325 degrees F (160C).
  • Place turkey breast on cutting board and pat dry and Sprinkle seasonings over entire roast and rub it in. Now put in center of pan with skin side up (no rack).
  • Toss chopped vegetables around the breast, top with butter and olive oil. Then pour orange juice around the breast.
  • Transfer it to the center rack in the oven.
  • Roast, uncovered, for approximately 15 to 20 minutes per pound,. The breast should be golden, brown. If the skin begins to become too dark, you may tent with foil during roasting.
  • Remove from oven and cover with foil. This will keep the roast warm, and moist before slicing.
  • Allow the breast to rest, covered, and for at least 10 minutes before slicing.