White Turkey Chili

I've raved about the glories of chili before, both white and red.  It's easy to make, it's delicious, and it has endless possibilities.  Here is a particularly healthy version that is packed with creamy cannellini beans and chewy hominy, as well as a nice kick of spice. 

This version of chili is a little bit different and fun, featuring new flavors that I haven't worked with before.  It's great for a cool evening, and you can round it out with some warm corn tortillas for dunking. 

I garnished mine with avocado because I just can't resist any excuse to use avocado.  Use whatever garnishes you like.

White Turkey Chili

adapted from Ellie Krieger's So Easy

serves 4-6

INGREDIENTS:

1 tablespoon canola oil

1 medium onion, diced

2 stalks celery, diced

1 pasilla pepper, seeded, ribs removed, finely diced

1 clove garlic, minced or pressed

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1 pound ground white-meat turkey

2 15.5-ounce cans white beans, drained and rinsed

3 1/2 cups low sodium chicken broth

1/2 teaspoon dried oregano

1 15.5-ounce can hominy, drained and rinsed

1 teaspoon salt (more or less to taste)

cilantro and lime juice for serving

DIRECTIONS:

1.  Heat oil in a large pot or Dutch oven over medium heat.  Add onion, celery, and pasilla pepper and cook, stirring occasionally, until the veggies are softened, about 8 minutes.  Add garlic, cumin, coriander, and cayenne, and cook, stirring, until fragrant, about one minute.

2.  Add the ground turkey and cook, breaking up the meat with a spoon, until meat is no longer pink, about 2 minutes.  Add white beans, broth, and oregano.  Cook, partially covered and stirring occasionally, for 20 minutes.

3.  Add hominy and salt, and continue to cook, stirring occasionally, uncovered, for about 8-10 more minutes.  Ladle into individual bowls and top with cilantro and a squeeze of lime juice, plus any other garnishes you like!

Enjoy!

Honey Wheat Pizza Dough

This is a shockingly easy recipe for fresh pizza dough.  I never knew it could be this simple!  You barely have to wait for it to rise at all.  The result is a thin crust, but it's tasty and has a fantastic texture.  And best of all, it's completely whole wheat.  I am going to be turning to this recipe again and again.

The recipe below makes enough dough for one large pizza, or two small.  I opted to make two - one more exotic for myself (sun dried tomato chicken sausage, artichoke hearts) and one less so for the husband (just cheese).  You can put on whatever you like, but be warned that the thin crust won't hold up really heavy toppings very well, so you'll need to eat with a knife and fork.

I found the basis for this recipe at allrecipes.  My life will never be the same.

Honey Wheat Pizza Dough

makes one large pizza

INGREDIENTS:

1/4 ounce dry yeast (in a packet)

1 cup warm water

2 cups white whole wheat flour

1/4 cup wheat germ

1 teaspoon salt

1 1/2 tablespoons honey

cooking spray

DIRECTIONS:

1.  Combine the yeast and warm water in a small bowl and let sit for about 10 minutes, until creamy.

2.  Stir the flour, wheat germ, and salt together in a large bowl.  Make a well in the center, and pour the honey and the yeast mixture into the well.  Mix everything together well.  You can start with a spoon or spatula, but you'll probably have to use your hands to get everything properly incorporated into a ball.

3.  Preheat the oven to 400.  Set the dough aside to let it rise for a few minutes while the oven warms up, about 10 minutes or so.  Roll out the dough on a floured board, or divide into multiple pieces and then roll out.

4.  Spray a baking sheet lightly with cooking spray and place the pizza dough on it.  Poke a few holes in the dough using a fork or knife.  Bake for 5 minutes.  Remove from oven and top with desired toppings.  Return to the oven and bake for an additional 10-15 minutes, until crisp at the edges.  Serve.

Enjoy!

Creamy Asparagus Soup with Grilled Asparagus

The name of this recipe is a bit of a puzzle, if you ask me.  There is buttermilk in this soup, but it doesn't make it creamy so much as give it a silky texture and a bit of a tang that you can't quite place.  The asparagus tips that provide the garnish are, I suppose, technically skillet-grilled, but really seem to be more fried to me, to the point that they are delectably crispy and deeply flavorful.

But whatever you call it, this is a delicious and fresh soup that showcases the bounty of early spring.  Asparagus is everywhere you look right now, and it's time to put it to work.  This soup is easy, quick, and has only a handful of ingredients.  I wasn't a fan of asparagus until the past couple of years, but I find that recipes like this one are exactly what asparagus is born for - to stand out as the star of the show, rather than to adorn a plate as a mere side.

Try it out and see if you agree!

Creamy Asparagus Soup with Grilled Asparagus

adapted from the Lee Bros. Simple Fresh Southern

serves 2

INGREDIENTS:

1 bunch of asparagus, woody ends discarded

2 1/2 cups vegetable broth

1/2 teaspoon kosher salt

1/2 medium onion, chopped

1 teaspoon canola oil

1/4 cup buttermilk

fresh ground pepper to taste

DIRECTIONS:

1.  Cut the asparagus spears into 3/4 inch pieces.  Reserve about half of the tips and set aside.

2.  Bring the broth to a simmer in a medium pot and season with about 1/4 teaspoon salt.   Add the asparagus pieces (except the reserved tips) and onion and simmer for 10 to 12 minutes, or until tender.

3.  While the soup simmers, heat the oil in a small skillet until smoking.  Add reserved asparagus tips and remaining salt, and fry (or pan-grill), refraining from stirring them more than every minute or so, until browned in places, about 3-4 minutes.  Set on a paper towel to absorb excess oil.

4.  Puree the soup in a blender, food processor, or using an immersion blender.  Return to the pot and stir in the buttermilk.  Bring to a simmer and season with pepper.  Serve garnished with the pan-grilled asparagus tips.

Enjoy!

Marinated Chicken and Grape Skewers (CEIMB)

This week's Craving Ellie in my Belly recipe comes from her newer cookbook, So Easy.   It's a very original grilled dish, combining sweet-tart green grapes with a beautifully marinated chicken.  I can't say this is something I would have thought to try on my own, but I'm glad someone did.

The chicken is marinated in a combination of citrus, garlic, and far eastern spices, giving it an exotic flavor that pairs nicely with the surprising tang of the green grapes.   The book recommends serving it with a simple warm lentil and spinach salad, made up of sauteed onions and spinach with cooked lentils, parsley, mint, basil, and lemon juice.   The salad complements the skewers  nicely, but of course I think most side dishes would.

I found that making both the lentil dish and the chicken skewers was a bit of work for a weekday, but it didn't take that long.  And it was definitely worth the trouble.  The skewers alone were quite easy to do, so if you want to pick a simpler side dish to make your life a bit easier, that might be a good idea.

Food on skewers is inherently fun to eat, so you could probably convince children and adults alike to give this a try.  It's different, delicious, and healthy. 

Marinated Chicken and Grape Skewers
adapted from Ellie Krieger's So Easy
serves 2


INGREDIENTS:


1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon lemon zest
1 clove garlic, minced or pressed
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
pinch of salt
1/2 pound skinless boneless chicken breast, cut into 3/4-inch cubes
4 10-inch skewers
12 or so seedless green grapes
cooking spray
1 tablespoon chopped fresh mint leaves


DIRECTIONS:


1.  Whisk the olive oil, lemon juice, lemon zest, garlic, cumin, coriander, and salt in a bowl.  Toss the chicken pieces in the marinade and let marinate for at least 20 minutes, or up to 4 hours.    If using wooden skewers, soak them in water during this time.


2.  Preheat a grill pan over medium-high.  Thread the chicken pieces onto the skewers, alternating with grapes.  Spray the grill pan with cooking spray, then lay the skewers onto the grill pan.  Cook for 3 to 4 minutes per side, or until chicken is cooked through.


3.  Serve the skewers topped with the scattered mint leaves, two skewers per person.

Enjoy!

Braised Collard Greens

Collard greens are traditionally made with some kind of pork product, but they really don't need bacon to be tasty.  I know, it's shocking.  But this is a completely vegetarian collard green dish that could be served as a side, or as a main course over a bed of grains.  It's spicy and incredibly flavorful, with a great balance of textures. 

I haven't eaten a lot of collard greens in my life, and this is the first time I've cooked them.  I have to say I'm pretty impressed with them.  When they are raw, they are huge, robust leaves that truly overshadow their more delicate counterparts, kale and chard.  When cooked, they shrink down but don't really wilt - they get tender but still hold their shape.   They have a spice all their own that is emphasized here by a tangy and spicy combination of ingredients. 

This is a great way to get collard greens on your plate.  They're in season now, so make this and serve it to your vegetarian or kosher-keeping friends!

Braised Collard Greens

adapted from Mad Hungry

serves 2-3

INGREDIENTS:

1 bunch collard greens, trimmed and washed (and still wet)

2 teaspoons extra virgin olive oil

1/2 medium onion, finely chopped

1/2 red bell pepper, diced

pinch of red pepper flakes

2 teaspoons red wine vinegar

coarse salt

DIRECTIONS:

1.  Remove the tough stems from the greens and chop them into relatively uniform pieces, roughly bite-sized.  

2.  Heat a large saute pan over medium-high.  Swirl in the oil and add onion, bell pepper, and red pepper flakes.  Saute, stirring constantly, until the veggies are softened, about 5 minutes.

3.  Add the greens a handful or two at a time, stirring into the onion mixture as you add.  They will collapse and shrink in the heat.

4.  When all the greens are in the pan and the heat is sizzling, pour in the vinegar.  Stir to evaporate.  Cover and let the greens cook over low heat until just tender, adding a little water if necessary to keep them from burning, about 8 minutes.  Season with salt and serve.

Enjoy!

Greek Salad with Seasoned Flatbread

Here is a quick and simple supper to whip up when you get home from work.  Greek salad is kind of a no-brainer - a simple vinaigrette drizzled over a salad of romaine, tomatoes, cucumbers, olives, and feta.  (Good quality feta is key).   You can jazz it up a little, however, with this delicious crispy flatbread on the side.  It's like a giant, flattened crouton.  It just made your salad a whole lot more exciting.

You can add all kinds of things that are traditional in Greek salads, such as red onion (I'm not a raw onion girl myself) or chopped pepperoncinis (totally would have included them if I had any), or chickpeas, or diced roasted red peppers.  Just keep it simple - the more you add to this salad, the less character it will have.  Counter-intuitive, I know - but trust me.  The bottom line is you have a great contrast of textures, with just the right amount of saltiness.  It's refreshing, crisp, and satisfying.

Greek Salad with Seasoned Flatbread

adapted from Everyday Food's Great Food Fast

serves 3

INGREDIENTS 

the flatbread

1 large piece whole wheat lavash

1/2 tablespoon extra virgin olive oil

1 teaspoon red wine vinegar

1/4 teaspoon finely grated lemon zest

1/2 teaspoon dried oregano

salt and pepper

the salad

2 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

salt and pepper

1 small head of romaine, chopped into bite-sized pieces

1 medium vine-ripened tomato, diced

2 persian cucumbers, halved lengthwise and thinly sliced

1/4 cup kalamata olives, pitted

4 ounces feta cheese, cut into cubes

DIRECTIONS:

1.  Preheat toaster oven (or oven) to 400.  Line a baking sheet with parchment.  Lay the lavash on it.  In a small bowl, whisk together the oil, vinegar, and lemon zest.  Brush evenly over the lavash, sprinkle with oregano, salt and pepper to taste, and bake for 5 to 10 minutes, or until crisp and golden brown.  Break into large pieces.

2.  In the same bowl you whisked the dressing for the lavash, whisk the dressing for the salad - add the oil and vinegar, and season with salt and pepper.   In a large bowl combine lettuce, tomato, cucumber, olives, and feta.  Drizzle the dressing over the salad and toss everything together.  

3.  Serve salad with flatbread.

Enjoy!

Blueberry-Almond Muffins

Blueberries are at full steam ahead here right now, so it's time to take advantage.  I suppose if you really want to fully appreciate a blueberry in all its natural splendor, you should eat it raw.  But when I have blueberries I can't help but want to bake.  Today I decided to try this delicious muffin recipe, incorporating both almond and blueberry flavors in one portable little package.  Yum!

I am a fan of just about anything almond-flavored, and this muffin did not disappoint.  The sweet-tart juice of the blueberries combines beautifully with the luxurious almond extract, punctuated with the occasional crunch of a slivered almond in the mix.  It's so delicious!  And it's low in fat and sugar, too, and packed with whole grains.  I definitely won't feel guilty eating this for breakfast tomorrow!

Blueberry-Almond Muffins

adapted from Eating Well in Season

makes 12 muffins

INGREDIENTS:

2 1/2 cups whole wheat pastry flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1 cup nonfat buttermilk

2/3 cup brown sugar

2 tablespoons butter, melted

2 tablespoons canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

2 cups fresh blueberries (other berries would work too)

1/2 cup chopped toasted sliced almonds

DIRECTIONS:

1.  Preheat oven to 400.  Coat a 12-cup muffin pan with cooking spray, or use silicon or paper liners.

2.  Whisk flour, baking powder, cinnamon, baking soda, and salt in a large bowl

3.  Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla, and almond extract in another large bowl until well combined.

4.  Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.  Add berries and almonds.  Stir just to combine; do not overmix.  Divide the batter among the muffin cups (an ice cream scoop works well).  

5.  Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 22 to 25 minutes.  Let cool in the pan for 10 minutes, then turn out onto a wire rack to cool.

Enjoy!