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
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.
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.
Repeat with 1 more tablespoon of oil and the remaining turkey.
Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
Return the turkey to the pot.
Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.
While unloading my CSA box, I spoke with another member about what she was making with all of the butternut squash we were receiving in our share. She said that there was no better way to use it than this soup! It was a great recommendation.
This recipe was adapted from Thomas Keller’s “Bouchon,” via The New York Times, contributed by Amanda Hesser. Hesser described it as “astonishingly flavorful and complex.” It was creamy, silky, and incredibly delicious. I made it for my mom on her birthday! 🙂 It would also be wonderful as part of a holiday meal.
I loved that it incorporated leeks, shallots, and yellow onions- and brown butter, of course. The toppings also gave it a lovely presentation.
Yield: Serves 6
1 3-to-3½-pound butternut squash
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup thinly sliced leeks (about 2 leeks)
1/2 cup thinly sliced carrots (about 2 carrots)
1/2 cup thinly sliced shallots
1/2 cup thinly sliced onions
6 garlic cloves, smashed
2 tablespoons honey
6 cups vegetable or chicken stock, more if needed
Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves or cheesecloth
1/4 cup crème fraîche
freshly grated nutmeg
4 tablespoons unsalted butter
1 tablespoon minced chives
extra-virgin olive oil
Preheat the oven to 350 degrees. (I set my oven to convection roast.) Line a small baking sheet with aluminum foil.
Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard seeds. Brush each half inside and out with about 1½ teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut-side-down on the baking sheet and roast until completely tender, about 1 hour. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
Meanwhile, using a paring knife, peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
Cut the leeks in half lengthwise and thinly slice into half moons. Soak in a bowl of water. Using a slotted spoon, lift from the top before using.
Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots and onions and cook, stirring often, for about 6 minutes.
Add the diced squash, garlic, 11/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring.
Stir in the honey and cook, stirring, for 2 to 3 minutes.
Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend.
Remove from the heat and discard the bouquet garni.
Transfer the soup to a blender, in batches, and purée. Alternatively, use an immersion blender in the pot.
Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
Place the crème fraîche in a small chilled bowl and stir in nutmeg to taste. Whisk until the crème fraîche holds a shape. Cover and refrigerate.
Gently reheat the soup until just hot. If it is too thick, add a little more stock.
Heat a medium skillet or butter warmer medium-over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, pour it into the pot of soup — keep a safe distance, it may sputter — then stir.
Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and sprinkle on the chives. Drizzle a little olive oil over the top.
In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
Transfer the chicken thighs to a platter and squeeze half the lemon over them.
Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.
I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.
Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.
This is another one-pot, cold weather, comfort food stew. Before our first snow, I rescued some rosemary and thyme from my garden- I was so happy to incorporate both in this dish. 🙂
The recipe was adapted from The New York Times, contributed by Melissa Clark. I added parmesan rind to the pot while the beans were simmering. I also modified the method and used an immersion blender to purée some of the beans after they were cooked to add creaminess to the finished dish.
The recipe can also be adapted to make in a slow cooker, noted below. Easy and delicious with rich and deep flavor.
Yield: Serves 6 to 8
2 tablespoons extra-virgin olive oil, plus more for serving
1+ pounds sweet Italian sausage, sliced 3/4-inch thick (I used 5 links)
1 tablespoon tomato paste
1/2 teaspoon ground cumin
2 medium carrots, finely diced
2 celery stalks, finely diced
1 large yellow onion, chopped
4 garlic cloves, finely chopped
1 pound dried great Northern beans, rinsed and picked through
4 cups (1 quart) water
4 cups (1 quart) chicken or turkey stock (I used homemade turkey stock)
2 teaspoons kosher salt, or to taste
2 thyme sprigs
1 large rosemary sprig
1 bay leaf
parmesan rind, optional
2 teaspoons balsamic vinegar, plus more for serving
1/2 teaspoon black pepper, plus more to taste
minced parsley, for garnish, optional
Heat oil in a large stockpot over medium-high. (I used a large enameled cast iron Dutch oven.)
Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes.
Add the carrots, celery, and onion. Cook, stirring, until the vegetables have softened, about 5 minutes.
Add the garlic and stir for an additional 30 seconds to 1 minute.
Stir in the beans, 4 cups water, 4 cups stock, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil.
Then reduce heat to low, add the parmesan rind (highly recommend!), cover the pot, and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged. (I covered the pot and did not have to add any additional liquid.)
To add creaminess, use an immersion blender to purée some of the stew. (I blended for about 10 seconds.)(Alternatively, 1 or 2 cups of beans can be removed, puréed, and returned to the pot.)
When beans are tender, return the sausage to the pot. Simmer for 5 minutes.
Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with more vinegar and olive oil, if desired. Garnish with parsley, if desired.
To Make the Stew in a Slow Cooker:
Add all of the ingredients, except the sausage and garnishes, and 7 cups water/stock (instead of 8) to the machine.
Cook on low for 8 hours. (It holds well on low for 2 more hours.)
When you’re ready to serve, roast the sausage on a sheet pan at 425 degrees for about 20 minutes.
Slice and add the sausage, as well as any accumulated juices from the pan, to the soup. Warm through and serve.
My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!
This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.
Yield: Serves 4
12 ounces (6 cups) egg noodles
1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
4 to 6 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour, divided
1 teaspoon dry mustard
1 teaspoon paprika, plus extra for sprinkling
1 teaspoon freshly ground black pepper, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
12 ounces cremini mushrooms, trimmed and sliced thin
1 medium yellow onion, chopped fine
4 to 5 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/4 cups chicken stock
2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
1/3 cup sour cream, plus more for serving
2 tablespoons minced fresh parsley, for garnish, optional
Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
Stir in stock and sherry and bring to simmer, scraping up any browned bits.
Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.
This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂
This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.
Yield: Serves 4 to 6
For the Chicken:
2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
coarse salt and freshly ground black pepper
4 large garlic cloves, finely grated, minced or passed through a press
1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
large pinch of red-pepper flakes
3 T extra-virgin olive oil
1 lemon, cut lengthwise into 8 thin wedges
For the Garlicky Greens:
3 T extra-virgin olive oil
1 bunch of collard greens, ribs removed, halved lengthwise
2 baby bok choy
1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
5 large garlic cloves, thinly sliced
coarse salt and freshly ground black pepper
large pinch of red pepper flakes, or to taste
1 T sherry vinegar
For the Cucumber-Yogurt Sauce:
1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
1 large garlic clove, finely grated, minced or passed through a press
2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
brown Basmati rice, for serving
warm flatbread, such as naan, for serving, optional
To Prep & Roast the Chicken:
Heat oven to 425 degrees. (I set my oven to convection roast.)
Pat the chicken dry with paper towels and season generously with the salt and pepper.
In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)
To Cook the Garlicky Greens:
In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
Season with the sherry vinegar as well as salt and pepper, to taste.
To Make the Cucumber-Yogurt Sauce:
Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.
Layer the sautéed greens over the rice on a platter or other serving dish.
Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
Drizzle some of the accumulated pan juices over the top of everything.
Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.