Art Smith’s Turkey & Pinto Bean Chili

This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.

The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂

Yield: 6 to 8 

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 large yellow onion, cut into 1/2-inch dice
• 6 large garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can crushed tomatoes or tomato puree
• three 15-ounce cans pinto beans, drained and rinsed
• 3/4 cup beer (such as lager)( I used Negra Modelo)
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped thyme
• coarse salt and freshly ground black pepper
• sliced scallions or chopped chives, for garnish
• sour cream, for serving, optional
• shredded cheese, for serving, optional

1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
2. Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
3. Repeat with 1 more tablespoon of oil and the remaining turkey.
4. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
5. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
6. Return the turkey to the pot.
7. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
8. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
9. Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.

Pork Cutlets with Arugula & Jammy Tomatoes

This is another wonderful dish that showcased my CSA greens. Arugula is my favorite item to receive in my weekly share. I supplemented my CSA arugula with Trader Joe’s wild arugula to make this salad.

This light Italian dish was adapted from Martha Stewart’s Everyday Food. I modified the proportions, method, and plating. Delicious!

Yield: Serves 4 to 6

• 3 T fresh lemon juice, plus wedges for serving (2 lemons)
• 9 T extra-virgin olive oil, divided
• coarse salt and freshly ground black pepper
• 3 boneless pork chops (about 2 pounds total), cut in half horizontally to make six 5 to 6-ounce chops, fat trimmed
• 6 T all-purpose flour
• 2 cups grape or cherry tomatoes, halved
• 3/4 pound arugula, thick stems trimmed
• shaved Parmesan, for serving

1. Make the Dressing: In a small bowl, combine lemon juice and 6 tablespoons of oil. Season with salt and pepper. Set aside.
2. One at a time, place pork chops between two large pieces of plastic wrap. Using a meat mallet or the bottom of a small heavy pan, pound until 1/4 inch thick.
3. On a plate, combine flour, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper.
4. Coat each cutlet with flour mixture, shaking off excess. Set aside.
5. In a medium skillet, heat 1 tablespoon of oil over medium-high. (I used a 12-inch cast iron skillet.)
6. Add tomatoes, and cook until softened, about 5 minutes. Remove tomatoes and season with salt and pepper; set aside.
7. In same skillet, heat another tablespoon of oil over medium-high. Add 3 cutlets; cook until browned, 2 to 3 minutes. Turn over; cook until opaque throughout, about 30 seconds more.
8. Transfer to a plate; cover loosely with aluminum foil to keep warm.
9. Repeat with remaining 3 cutlets, using another tablespoon of oil.
10. Toss arugula with the dressing, using as much as desired. (I had extra dressing.)
11. Place arugula on a platter and top with cutlets, sautéed tomatoes, and shaved Parmesan. Garnish with lemon wedges, if desired.

Cauliflower Parmesan

I have made this wonderfully cheesy dish a couple of times already- just to get the proportions right. I knew that I had to increase the amount of simple and flavorful sauce after making it the first time.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I lightened the dish by baking the cauliflower after coating it instead of frying it. We ate it over linguini fini with sautéed broccoli rabe on the side. Wonderful!

Yield: Serves 6 to 8

For the Simple Tomato Sauce:

• 6 T extra-virgin olive oil
• 8 garlic cloves, thinly sliced
• 1/4 teaspoon red Chile flakes, optional
• 3 (28-ounce) cans whole or diced plum tomatoes, preferably San Marzano
• 3 sprigs basil or 1 bay leaf
• 3/4 teaspoon kosher salt, or to taste
• scant 1/2 teaspoon black pepper
• Parmesan rind, optional

1. In a large, straight-sided skillet over medium heat, warm the oil. (I used an enameled cast iron pot with a glass lid.)
2. Add garlic and cook until just lightly golden.
3. Add chile flakes if desired and cook 30 seconds.
4. Stir in tomatoes and juices, basil or bay leaf, and salt and pepper.
5. Bring sauce to a simmer, add the Parmesan rind, if using, and cook until sauce is thick and tomatoes have mostly fallen apart, about 30 to 40 minutes. Adjust heat as needed to keep at a steady simmer. If using whole plum tomatoes, mash them up with the back of a wooden spoon or a potato masher to help them break down.
6. Remove sauce from heat and discard basil or bay leaf.

For the Cauliflower & To Finish the Dish:

• 3/4 cup all-purpose flour
• 4 large eggs, lightly beaten
• 3 cups panko or plain unseasoned bread crumbs
• Kosher salt, as needed
• freshly ground black pepper, as needed
• 1 large or 2 small/medium heads cauliflower, trimmed and cut into 2-inch florets (I used 1 small and 1 medium)
• olive oil, for drizzling
• Simple Tomato Sauce (recipe above)
• 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
• 3/4 pound fresh mozzarella, torn into bite-size pieces
• linguine fini or other pasta, optional, for serving

1. Heat the oven to 425 degrees, preferably on convection roast.
2. Place flour, eggs, and panko into three wide, shallow bowls. (I used glass pie dishes.) Season each generously with salt and pepper.
3. Dip a cauliflower piece first in flour, then eggs, then coat with panko. Repeat with remaining cauliflower.
4. Place on 2 parchment paper-lined, rimmed baking sheets. Roast coated florets for 22-24 minutes, or until nicely browned.
5. Reduce oven temperature to 400 degrees, preferably on convection.
6. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking pan.
7. Sprinkle one-third of the Parmesan over sauce.
8. Scatter half cauliflower mixture over the Parmesan and top with half the mozzarella pieces.
9. Top with half the remaining sauce, sprinkle with another third of the Parmesan and repeat layering, ending with a final layer of sauce and Parmesan.
10. Transfer pan to oven and bake until cheese is golden and casserole is bubbling, about 30 to 40 minutes. While the dish is baking, prepare the pasta, if desired.
11. Let cool a few minutes before serving. Serve over prepared pasta, as desired.

Lighter Pear Crumble

By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.

This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.

Yield: 8 servings

For the Topping:

• 1/4 cup canola oil or other neutral-tasting oil
• 1/2 cup plus 1 T almond meal or slivered almonds
• 1/2 cup old-fashioned rolled oats
• 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
• 1/4 cup packed light brown sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp coarse salt

For the Filling:

• 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
• 1/4 cup pure maple syrup
• freshly squeezed juice from 1/2 of a lemon
• 1 T cornstarch
• 3/4 tsp ground cinnamon
• 1/4 tsp ground ginger

1. Preheat the oven to 350 degrees, preferably on convection.
2. Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.

To Make the Topping:

1. If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
2. Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
3. Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.

To Make the Filling & Finish the Dish:

1. Combine the pears, maple syrup and lemon juice in a large bowl.
2. Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
3. Transfer to the prepared baking dish.
4. Crumble the topping over the pears.
5. Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
6. Let cool for 10 minutes before serving. Serve with ice cream, if desired.

Lighter Eggplant Parmigiana

My food blog friend Sally @Bewitching Kitchen inspired me to make this lighter version of classic eggplant parmigiana. The eggplant is breaded but oven-baked instead of fried. It was quite delicious. 🙂

I served the cheesy eggplant over pasta with sauce, per my husband’s request, but it really wasn’t necessary. We ate it with spicy and garlicky sautéed broccoli rabe and roasted asparagus on the side. I used my new favorite jarred sauce, Trader Joe’s Italian Marinara Sauce with Barolo Wine, as a shortcut. This recipe was adapted from The Kitchen, contributed by Jeff Mauro, via Bewitching Kitchen.com. Great!

Yield: Serves 4 to 6

• 1 medium to large eggplant
• 2 eggs, beaten with a teaspoon of water
• coarse salt and freshly ground black pepper
• 1/2 cup Panko breadcrumbs
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 tablespoons extra virgin olive oil
• 24 ounces jarred tomato sauce (I used Trader Joe’s Marinara Sauce with Barolo Wine)
• slices of fresh mozzarella cheese (about 1 pound)
• 1/2 pound of prepared pasta, for serving, as desired (I used Capunti pasta)

1. Heat a rimmed baking sheet – empty – in a very hot oven, 450 F to 500 F, preferably on convection.
2. While the baking sheet is heating, peel the eggplant, cut crosswise in 1/2 inch slices. Place on a wire rack over a rimmed baking sheet. Set aside.
3. Put the eggs, water, salt and pepper in a small bowl and whisk to combine.
4. Mix the breadcrumbs and Parmigiano Reggiano cheese in another bowl next to it.
5. Dip each eggplant slice into the egg wash, but allow just one side to get wet with the mixture.
6. Next, dip it in the breadcrumb mixture, pressing to coat, and carefully place on a rack with the crumb side up.
7. Make sure you have the tomato sauce warmed up and ready to go, and the cheese slices also nearby.
8. Remove the hot baking sheet from the oven and drizzle the olive oil to coat the hot surface.
9. Working quickly, add the eggplant slices with the crumb-coated side down. It will stick to the oil and start to get pretty hot right away.
10. Add the tomato sauce on top, cover with cheese, and place in the oven, reducing the temperature to 375 F, preferably on convection.
11. Cook for 20 to 25+ minutes. When the cheese is starting to get golden brown at the edges, the eggplant will be done. (Additional sauce can be added on top of the cheese halfway through the cooking process, if desired.)
12. Serve immediately with your favorite side dish.

Two Years Ago: Oaxacan Pork Picadillo Tacos

Three Years Ago:

• Salmon with French Lentils & Mustard-Herb Butter

Four Years Ago:

• Whole Wheat Potato-Spinach Gnocchi with Kale-Walnut Pesto

Five Years Ago:

• White Chicken Pot Pie with Biscuits
• Mustard Chicken
• Moussaka

Light Italian Wedding Soup

This is a lighter version of this classic soup. It has turkey instead of pork meatballs. The meatballs are also cooked in the liquid instead of being fried. This soup is also loaded with greens.

This recipe was adapted from Martha Stewart Living. I increased the garlic and used a combination of escarole and organic Tuscan kale instead of escarole alone. Swiss chard, beet greens, or broccoli rabe would also work well. It was very flavorful and hearty. Add some warm, crusty bread and it’s a perfect meal for the cold weather. 🙂

• 1 pound ground turkey, preferably dark-meat (93 percent lean)
• 4 garlic cloves, minced
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan, plus more for serving
• coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium onion, halved and thinly sliced
• 2 cups chicken stock
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped or 1 head escarole (about 11 oz) and 1 bunch (about 12 oz) Tuscan kale, ribs removed

1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls. (I used a cookie scoop.)
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes.
3. Add broth and tomatoes (with juice); bring to a simmer.
4. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
5. Add as many greens to pot as will fit. Cook, gradually adding remaining greens, until wilted and meatballs are cooked through, about 5 minutes more.
6. Thin soup with water if desired; season with salt and pepper.
7. Serve soup sprinkled with more Parmesan.

One Year Ago:

• Classic Tomato Soup

Two Years Ago:

• Maushawa (Afgani Bean & Meatball Soup)

Three Years Ago:

• French Onion Soup
• Creamy Tomato Soup with “Egg” Noodles

Greens & Chayote Enchiladas with Salsa Verde

These wonderful, vegetarian, no-bake enchiladas claimed to be light and satisfying- a pretty accurate description! Perfect warm weather Mexican fare. Fresh and fabulous. 🙂 This recipe was adapted from the New York Times, contributed by Martha Rose Shulman.

Inspired by my food blog friends who have made their own birthday cakes, etc., I made this dish for my own birthday dinner!! I prepared the filling a day in advance (no work on the big day!) and we ate them after a relaxing day in the sunshine. My husband made my favorite Huevos Rancheros for breakfast (I am obviously a Mexican-food lover), and I was greeted with a surprise birthday cake from my girlfriend when I got home! ❤ What a great day! Maybe getting older isn’t so awful….

I’m bringing my special dish to share at Angie’s Fiesta Friday #74 (belatedly, again…), co-hosted by Loretta @Safari of the Mind and Caroline @Caroline’s Cooking. As another surprise birthday gift, my dish from Fiesta Friday #73 was featured this week! Yay!! Check it out & Enjoy! 🙂

Yield: Serves 8

• 1 pound Swiss or rainbow chard, or a combination
  
• 2 medium-size chayote or summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)
  
• 1 pound fresh tomatillos, husked and rinsed
  
• 2 jalapeño or 2 to 3 serrano chiles, stemmed
  
• ½ white onion, coarsely chopped
  
• coarse salt to taste
  
• 4 large peeled garlic cloves; 2 whole and 2 minced
  
• 12 cilantro sprigs, plus chopped cilantro for garnish
  
• 1 tablespoon canola or grapeseed oil
  
• 2 ½ cups chicken or vegetable stock
  
• 2 tablespoons extra-virgin olive oil
  
• 1 teaspoon dried oregano, preferably Mexican
  
• freshly ground black pepper
  
• 18 corn tortillas
  
• About 1/2 cup crumbled queso fresco or feta

1. Peel and dice the chayote squash.
2. Strip chard leaves from stems and wash in 2 changes of water. Keep leaves whole.
3. Rinse chard stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. (I cut my wide stems into thin strips and then sliced all of them crosswise 1/4 inch thick.) Set aside stems with chayote in one bowl and leaves in another.
4. Make the salsa verde: Combine tomatillos, jalapeños and onion in a large saucepan or Dutch oven; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon or a Chinese strainer, transfer tomatillos, onion and one of the jalapeños to a blender. (I used a Vitamix!) Do not drain water from pot. Let vegetables cool in the blender while you blanch greens and chayote.
5. Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add the chard leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold (ice) water to quickly shock, then drain and dry. Chop coarsely and set aside.
6. Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
7. Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. (I only used one jalapeño- and the salsa had quite a kick!)
8. Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
9. Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
10. Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched and chopped leaves, stems, and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
11. Place tortillas in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel and cover with warmer lid, or with plastic wrap if using a plate. Microwave on high for 1 minute. (Alternatively: Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.)
12. One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco (or feta) and serve.

One Year Ago:

• Shortcut Enchiladas Verdes

Two Years Ago:

• Cinco de Mayo Chicken Tinga Tacos
• Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos