Turkey Chili

I'm not just a huge fan of soups and stews in general. I understand the concept of warming, comforting food when it gets especially cold outside, but I think I just find the actual cooking of ingredients together in one pot a little boring. Despite all of this, soups and stews really can be some of the healthiest and most sustaining meals in winter, when all the lovely, fresh fruits and vegetables are out of season. 

The toppings really do make the difference when it comes to chili. Jalapeño, green or red onions, avocado slices, Greek yogurt are all among my favorites, and the more the better. If you can refrain from adding chips or crackers or too much cheese to chili, it is really a very healthy dinner.  I personally prefer ground turkey to beef, but you could use either. This recipe is especially full of onions and peppers and beans, making it very hearty and healthy. 

TURKEY CHILI

1 tablespoon olive oil

1 lb ground turkey

2 yellow onions, diced

1 green pepper, diced

2 cloves garlic, minced

1 jalapeño, seeded and chopped

2 cans fire-roasted diced tomatoes

1 can tomato sauce

1 cup water

2 cans kidney beans, drained and rinsed

1-2 cans black beans, drained and rinsed

2 tablespoons chili powder

1 teaspoon paprika

1 teaspoon oregano

1/2 teaspoon cayenne pepper

1 teaspoon salt

1 tablespoon ground cumin

1/2 teaspoon ground black pepper

TOPPING OPTIONS

Cheese

Sour cream or Greek yogurt

Jalapeño slices

Green onion

Red onion

Avocado slices

Cilantro leaves

Place olive oil in a large dutch oven over medium heat. Add onion, green pepper, and ground turkey. Cook, stirring and breaking the turkey apart until the meat is cooked through and the vegetables are soft. 

Add water, tomatoes, and beans, then stir in all spices. Bring to a boil, then reduce to a simmer and cook over low heat anywhere from 30 mins to 2 hours. Serve with toppings of your choice.

"London Fog" Earl Grey Latte

London Fog is basically just a fancy name for an Earl Grey latte. I drink Earl Grey tea almost daily, but with a little steamed milk and some vanilla I'm suddenly transported to a foggy, drizzly morning in Portland.

Milk steamers are often a feature on espresso and cappuccino machines, but stand-alone milk steamers can also be purchased. The cheapest option is to purchase a frother for under $20, but you will have to heat your milk over the stove (being careful not to let it boil!), then froth it, which makes the process somewhat laborious. A jug steamer and frother can also be acquire from around $60, from brand names like Nespresso. 

I find mine very useful, though we typically use it for coffee, and even I, who am not much of a coffee lover, can hardly say no to a frothy cappuccino with homemade cinnamon rolls on a Saturday morning! I make cappuccinos for Brad with breakfast on special occasions, and a decaffeinated version makes a wonderful dessert with a tiny pastry or a square of chocolate after dinner. 

However back to this London Fog recipe: 

8oz strongly brewed early grey tea

4oz steamed milk

1/4 teaspoon vanilla extract

Optional: 1 tablespoon of sugar

As always when brewing tea, pour almost boiling water over the teabag and brew according to the tea bag directions. About 3 minutes for a normal cup of Earl Grey, so maybe leave it in a couple of extra minutes for stronger tea, then remove the tea bag. (You should be aware that I've never in my life paid attention to how long my tea brews. But if you like guidelines, then there you go.)

Steam the milk while your tea is brewing, then stir sugar and vanilla into your tea. Finally pour the steamed milk into the earl grey tea and give it a stir.

An awesome variation on a London Fog is to brew your Earl Grey tea with dried lavender for a hint of lavender flavor. Earl Grey and lavender are a match made in heaven.

Verde Enchiladas with Chicken and Goat Cheese

Mexican inspired cuisine has got to be one of the simplest types of food to make, in part due to the fact that so many of the ingredients are pre-packaged and easily found in grocery stores. When taking shortcuts like this I always shop at Whole Foods for tortillas or salsa and avoid anything with cheap oils and preservatives that are commonly found in packaged foods like these. I haven't started making my own tortillas yet. Maybe one day.

This recipe is wonderfully light, but still filling. I used to make verde cheese enchiladas, but that were so heavy we always ended up feeling overfull and a little sick from so much cheese. I decided to come up with a similar, but lighter and healthier recipe so we didn't have to give up enchilada night altogether. I switched to a small quantity of goat cheese (because I LOVE the flavor, but a cojita cheese would also be delicious and certainly more authentic), added more fillings like spinach and avocado and chicken, and used a tomatillo salsa instead of a cheese sauce on top. We always feel satisfied but also capable of actually getting off the couch after dinner. These enchiladas can easily be a vegetarian recipe by skipping the chicken, and are totally delicious when full of just spinach, avocado, green chilis, and cheese.

VERDE ENCHILADAS WITH CHICKEN AND GOAT CHEESE

8 corn tortillas
2 cups fresh spinach leaves, wilted 
1 avocado
1 can green chilis
2 cups salsa verde 
4oz goat cheese
1 chicken breast, baked and shredded
1/2 cup chopped or torn cilantro leaves

Preheat oven to 400 F.

To assemble, fill a 9x13 dish with corn tortillas (as shown above) by resting them against one another like taco shells. Add shredded chicken, wilted spinach leaves, and slices of avocado. Spoon in some green chilis, then top with crumbled of goat cheese, reserving about 1/4 of the cheese for topping. Gently roll the corn tortillas closed and lay them downwards so that they will stay closed while baking. Pour verde salsa over the enchiladas so they are all covered. Bake for 20-25 minutes until they're bubbly and starting to brown a little.

Sprinkle with the remaining goat cheese and the chopped cilantro, then serve.

• Making salsa verde is actually quite simple so if you're interested, here is a quick bonus recipe:

1 lb tomatillos (fresh or canned)

1 small white onion, diced

1 clove garlic

2 serrano chiles (removed seeds for less spiciness; leave the seeds in for more spiciness)

About 5 stems of fresh cilantro

Salt to taste

• Just place all ingredients in a blender and pulse to blend. Add water as needed to reach desired constancy. 

Goat Cheese Stuffed Balsamic Chicken

Happy New Year! I think I have the perfect recipe to start off this year. This dinner tastes positively indulgent but is actually so simple and healthy! It's a fast weeknight dinner that actually tastes like a leisurely weekend meal, especially when you add a glass of white wine. I served it with a spinach salad with a simple olive oil, vinegar, and lemon dressing topped with some avocado and leftover goat cheese. There are only four main ingredients in this baked chicken dish and it only takes about 30 mins to prepare.

GOAT CHEESE STUFFED BALSAMIC CHICKEN BREASTS

2 chicken breasts

4oz goat cheese

2 shallots

1/2 tablespoon olive oil

1/2 cup balsamic vinegar

Salt and pepper

Fresh or dried thyme

Preheat oven to 400 F. 

Finely chop shallots and place them in a pan with olive oil and begin to sauté over medium high heat. After a couple of minutes add the balsamic vinegar and cook until the vinegar reduced and starts to become sticky. Remove from heat. 

Rinse chicken breasts and pat dry. Slice from the side so that they open like a book. Spread chicken with goat cheese. Spoon half of the shallot/balsamic reduction onto the goat cheese, then sprinkle with salt, pepper, and thyme. Fold chicken breasts closed and place them in a greased baking pan. Bake for 20 mins. 

Once the chicken is cooked spoon the remaining half of the shallot and balsamic reduction on top of the chicken and serve. 

Veggie "Sushi" Rolls

Hopefully everyone is ready for a string of light and healthy recipes to usher in the new year. I'm already excited for January and really getting back in the gym, and my food cravings are already starting to match. My mom and I had some of these little veggie “sushi” rolls at Whole Foods a few weeks ago and I've been plotting my own recipe ever since.

These veggie rolls made a great light lunch for me today, and would also be a great appetizer. The fillings have a great variety in texture- creamy avocado, crunchy carrots and cucumber, and slightly leafy sprouts. You could try just about anything in these though, and you should! Red cabbage would add some lovely color, and adding shrimp would be delicious too. 

I also have two sauce recipes. Today I made a Spicy Sesame Hoisin Sauce and it was amazing. The other sauce is the Lemon Tahini sauce I frequently use as a salad dressing. It would be so good with these veggies though so I included that recipe too.

VEGGIE “SUSHI” ROLLS

4 sheets Vietnamese Rice Paper

1 large Carrot, Julienned

1 small Cucumber, Julienned

1/2 an Avocado, cut into slices

1/2 cup sprouts

Salt

To soften rice paper, prepare a large bowl of hot water and submerge them, one at a time, for about 10 seconds, then lay on a flat surface. The paper should just be starting to soften; don’t leave it for too long or the rice paper will tear as you try to lay it out.

Place the carrot, cucumber, and avocado slices in a line down the center of the softened rice paper wrap. Sprinkle with salt. Top with sprouts. 

To roll the rice paper, fold one side over the fillings, then fold in the side edges, then roll it up. Slice into 1-2 inch pieces with a very sharp knife. 

Serves 2

SESAME HOISIN SAUCE

1 tablespoon Tahini

2 tablespoons soy sauce

1/2 tablespoon honey

1 teaspoon rice vinegar

1 clove, finely minced garlic 

1 teaspoon siracha hot sauce

Red Pepper Flakes, for an even spicier sauce

Combine all ingredients and whisk thoroughly. 

LEMON TAHINI SAUCE

2 tablespoons Tahini

Juice of 1/2 of a lemon

Salt and pepper

Warm water

Combine Tahini and lemon juice until it thickens, then add warm water until desired consistency is reached. Salt and pepper to taste.

Peppered Salmon with Mango Salsa

This is an old favorite that I had kind of just forgotten about until recently. I haven't made it in ages and suddenly we've had it twice in the last few weeks. I've never claimed to be great at organization or consistency.  

Salmon is one of the healthiest meat options out there, and I should really try to make it more often. This salmon is covered in coarsely ground black pepper and baked for 15 minutes or less, depending on how many servings. It's one of those rare 30 minute, weeknight dinners that also happens to be super healthy and super delicious... the trifecta! 

PEPPERED SALMON

Fresh salmon steak, 3oz per person

Butter, salt, pepper

Preheat oven to 450F. Grease a glass or metal dish with coconut or olive oil. 

Rinse salmon and pat dry. Slice into 3oz servings. Place several small pats of butter on the salmon then season generously with freshly ground black pepper, and a little bit of salt. 

Bake until salmon is cooked through, about 12-15 mins. Prepare mango salsa while salmon is baking.

MANGO SALSA

2 mangos

1/3 cup red bell pepper

1/3 cup purple onion

Handful of cilantro

Fresh jalapeño pepper, added to taste

Juice from half of a lime 

Salt and pepper, to taste

Finely chop first 5 ingredients and stir to combine. Glaze with lime juice, season with salt and pepper, stir and serve over salmon. Serves 4-6.

Kale Citrus Salad with Goat Cheese

Sweet, spicy, creamy, tangy..... this salad has it all! Some friends of mine served this Pioneer Woman recipe when we had dinner at their house one night and I've made it several times since. It goes really well with seafood. We've had it as a side to with scallops, salmon, and chicken. I always go a little crazy with the jalapeños and burn my mouth off. Turns out a little goes a long way.

There are also some options when it comes to the kale. I often lightly blanche my kale to soften it for salads, and I've done this a few times with this one. Another option is to make the dressing ahead and let the kale sit in the dressing for a little while to soften it a bit. (This is what the Pioneer Woman does, but not what I did for this blog post). I know you're dying to try this amazing salad, so without further ado, here is the recipe.

KALE CITRUS SALAD WITH GOAT CHEESE

1 bunch of kale

1 jalapeño pepper, seeds removed and finely chopped

3 tangerines or clementines

4 oz goat cheese

1/4 orange juice

2 tablespoons olive oil

1 clove garlic, pressed or grated

1 tablespoon of greek yogurt

salt and pepper to taste

Tear the kale leaves from the stems, then chop them as finely as you want.

To make the dressing, combine the orange juice, olive oil, garlic, chopped jalapeño, salt and pepper in a small mason jar. Shake vigorously until all combined, then add the sour cream or yogurt and shake again until it's smooth and creamy.

Peel the fruit with a knife (to minimize the amount of pith you get with the orange), then chop into bite sized chunks. 

If you want to blanche the kale, place it in a colander and pour hot water over it until has all changed to a bright green color.  Cool the kale quickly, either by pouring cold water over it or just tossing or spinning it (in a lettuce spinner) to cool it off. Dry it very, very well.

If you aren’t blanching the kale, pour the dressing over it and allow it to sit for a while. (Pioneer Woman recommends no more than 15 minutes, but I don’t have a problem with the constancy of the kale that has sat longer.)

At the last minute, break the goat cheese into chunks with a fork and toss it into the salad.