December 14, 2011
Simple solution to a chilly-November-home-alone kind of night: go to Trader Joe’s, pick up some veggies and beans, make chili, cuddle up on the couch in your pj’s and a blanket and let the Christmas movie marathoning begin! This was me on the night I returned to my apartment after Thanksgiving break. I had this chili on my list of recipes to make for a while and mmmm… why did I wait this long to try it?! So simple, hearty, flavorful, just the right amount of heat (as in pretty spicy if you don’t like spice), and did I mention delicious?!
Don’t make the mistake I did and put this on your list of recipes to try, only to actually cook it a year later. Do it now!
turkey & kale chili, from here
- olive oil
- 1 pound 93% lean ground turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 T brown sugar
- 1 T chili powder
- 1 1/2 T cumin
- 2 t dried oregano
- 2 t salt
- 1 t pepper
- 2 T tomato paste
- 2 14.5-ounce cans diced tomatoes
- 1 15-ounce can kidney beans, rinsed and drained
- 1 cup frozen corn kernels (I like super sweet white corn)
- 1 1/4 cups chicken or turkey broth
- 1 small bunch lacinato kale, tough stems removed and roughly chopped
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November 5, 2011
This fall weather has me craving warm, comforting dishes, as you saw when I posted this kale sauté. Trying out new dishes only has me craving more, so I wanted to share a few ideas I’ve tried for quick, warm meals. I made polenta for the first time about a week ago and have fallen in love. It’s so comforting and tastes great with everything! Just add some cooked veggies or top with stew or chili for a wonderful cozy meal…..
The basic polenta recipe I’ve been using and find to work well is this:
½ cup polenta / yellow corn grits
2 cups vegetable broth
¼ t salt
1 T olive oil
Bring vegetable broth and salt to a boil in a pot. Add oil. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.
*I halved the recipe I found, so feel free to use 1 cup polenta and double the other ingredients for a larger batch.
Now you’ve got soft, creamy polenta to use as a base for anything! The vegetable broth is definitely what makes it so flavorful. I have yet to let the polenta firm up and bake or sauté it, but I can imagine it’s just as yummy.
Here (above) I had a hearty brunch of polenta, eggs scrambled with peppers, onions and kale, pico de gallo and feta cheese. I know it’s hard to see the polenta with all the yummy stuff on top!
And here I made a super simple lentil chili which I served over leftover polenta. I used this WholeFoods recipe for the chili and added some leafy kale.
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