white bean turkey chili

quick, easy chili that can be veganized and goes really well with kale or collards. enjoy!

3 cans cannelini beans, rinsed (i use trader joe's)
1 can tomato paste (trader joe's organic)
1 lb ground turkey (shadybrook farms)
olive oil
1 medium green bell pepper, diced
1/2 large red onion, diced
salt, to taste
pepper, to taste
cumin, to taste
1 tbsp chili powder
1 crushed red pepper, to taste
juice of 1/2 lime
4 cloves garlic, pressed
1 can diced tomatoes

1) brown turkey in a skillet w/ olive oil, two cloves of garlic, salt and pepper to taste.
2) add diced bell pepper and onion; add cumin and lime juice.
3) transfer contents of skillet to stock pot; add lime juice.
4) add tomato paste, chili powder, crushed red pepper, diced tomatoes and beans.
5) fill tomato paste can w/ water; add to pot.
6) bring mixture to a boil; reduce to a simmer.
7) simmer for about 45 minute , stirring often to help prevent sticking. serve with rice.

and, of course, it tastes even better on the 2nd day!

awesome sauce.

no, really, that's what i call it. here's what it is:

1/2 can organic tomato paste

1 cup vegetable broth 

1 cup water

1 teaspoon ground cumin

2 garlic cloves, crushed

1/2 small red onion, diced

1/2 teaspoon cinnamon

black pepper, to taste

sea salt -- just a pinch!

a healthy squeeze (if you have a squeeze bottle) of honey

enough olive oil to coat the pan you're cooking in

add the olive oil, onion and spices. when the onions turn translucent, add everything else with the honey being last. stir. bring to a simmer. once the sauce reaches your desired consistency, remove it from heat. 

this sauce tastes excellent as a base for lamb stew (i added squash and zucchini to mine), would probably be great with steak or a vegetarian steak-like protein (mushrooms! holla!), and just makes my tastebuds dance like the brand new day scene in the wiz. 

enjoy!

super-green pesto!

if you know me, you know i love garlic and pepper. so, when you add basil and spinach to the mix, that's just cause for celebration. so, some time ago i made a LOT of basil-filled, spinach-tastic pesto and froze about half of it. because of the current economic climate, i've come to the conclusion that i must rely on my sense of creativity if i want to feel less like i'm eating the same thing over and over. i thawed the pesto out and was reminded that i should record my ingredients lest they be forgotten.

the recipe is loosey-goosey as there are no measurements (as per usual), so i say you do everything to taste and see what works for you.

baby spinach
frozen spinach (maybe 1/3 cup)
fresh basil (however much you like)
garlic ( a LOT)
pine nuts!
olive oil
salt
pepper
onion powder*

toast the pine nuts in olive oil; add basil, baby spinach, onion powder, salt and pepper. once the basil and baby spinach are slightly wilted, throw it all in a blender or food processor with frozen spinach. blend the ingredients. if the sauce is too thick, add a bit of water to change the consistency.

i had mine with rice noodles and chopped tomato. om nom nom.

eat up! leave your pesto ideas in the comments. cuz, you know, i believe strongly that 3949 people read this blog and have been waiting patiently for an update. :)

*you could probably use fresh onion, maybe half a shallot or something, but i didn't have any on hand.