Turkey Chili

Posted on February 26, 2015 by admin
Quick and Easy Turkey Chili from Lighten Up Y'all
Serves 6
Indulging in a comforting bowl of chili sounds like a great idea, doesn't it? Go ahead! A "lightened up" recipe from Chef Virginia Willis, this turkey chili is not overly indulgent - although you won't know from the hearty, satisfying flavor. And it's quick and easy enough for a weeknight dinner. What's not to love about that?
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Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Ingredients
  1. 1 tablespoon pure olive oil
  2. 1 sweet onion, chopped
  3. 3 large garlic cloves, chopped
  4. 1 (28-ounce) can no-salt-added whole tomatoes
  5. 2 (14.5-ounce) cans of low-sodium pinto beans, rinsed and drained
  6. 1 pound ground turkey
  7. 1 carrot, grated
  8. 3 cups low-sodium tomato juice
  9. 2 bay leaves, preferably fresh
  10. ¼ cup ground dried red chiles
  11. 1 teaspoon ground cumin
  12. 1 teaspoon ground coriander
  13. ½ teaspoon cayenne pepper, or to taste
  14. Coarse kosher salt and freshly ground black pepper
Instructions
  1. Heat the oil in a large heavy-bottomed pot over medium heat.
  2. Add the onion and cook until soft and translucent, 3 to 5 minutes.
 Add the garlic and cook until fragrant, 45 to 60 seconds. Add the tomatoes, beans, turkey, and carrot. Using a wooden spoon, break up the turkey, then add the tomato juice.
  3. Bring to a boil over high heat. Decrease the heat to simmer and add the bay leaves, ground chiles, cumin, coriander, and cayenne pepper. Season with salt and pepper.
  4. Simmer, uncovered, stirring occasionally, until the turkey is tender and the flavors have married, about 30 minutes. Taste and adjust for seasoning with salt and pepper.
  5. Ladle into warmed bowls and serve immediately.
Notes
  1. Calories 330 Fat 13 g Carbs 33 g Fiber 11 g Protein 20 g
  2. Reprinted with permission from Lighten Up, Y’all by Virginia Willis, copyright (c) 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information, visit www.virginiawillis.com
Adapted from Reprinted with permission from Lighten Up, Y’all
Adapted from Reprinted with permission from Lighten Up, Y’all
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Potato, Leek and Chickpea Soup

Posted on February 19, 2015 by admin
Potato, Leek and Chickpea Soup
Serves 8
Looking for something warm and satisfying on a cold winter's night? This soup recipe, courtesy of our friends at Le Creuset, is easy to pull together for a weeknight dinner! Serve with an extra drizzle of olive oil, grated parmesan cheese, and a crusty loaf of bread to soak up every last drop of goodness!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 5 – 6 leeks
  2. 3 tablespoons butter
  3. 3 tablespoons extra-virgin olive oil
  4. 3 cloves garlic, chopped
  5. 3 – 4 small potatoes, peeled and cubed (3 – 4 cups)
  6. 2 (15-ounce) cans chickpeas, drained
  7. 3 cups chicken broth
  8. 1 cup freshly grated Parmesan cheese
  9. Sea salt and freshly ground pepper to taste
Instructions
  1. Discard tough green tips of leeks. Slice lengthwise, rinse well, and roughly chop. Reserve some for garnish.
  2. Melt butter and olive oil over medium heat in a large Dutch oven. Add leeks and garlic, cooking for 10 minutes or until leeks are translucent. Add potatoes and chickpeas, cooking 2 – 3 minutes. Add chicken broth and bring to a boil. Reduce heat and simmer 20 minutes.
  3. Remove from heat and cool slightly. Puree with an immersion blender, or in batches with a regular blender. If you prefer a chunkier texture, only puree half the soup.
  4. Stir in Parmesan, reserving some for garnish. Add salt and pepper to taste. Transfer to the soup tureen. Top individual portions with extra Parmesan and leeks, and a dash of olive oil.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Chocolate Cupcakes with White Frosting

Posted on February 6, 2015 by admin
Chocolate Cupcakes with White Frosting
Yields 12
Give a little homemade love this Valentine's Day! These are simple to prepare, package and gift. And who doesn't love cupcakes? No matter what you're baking this Valentine's Day (or anytime), check out USA Pan's assortment of quality bake ware - all made in the USA.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Cup Cakes
  1. 3/4 cup unsweetened cocoa
  2. 3/4 cup all-purpose flour
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1 cup sugar
  7. 3 large eggs, at room temperature
  8. 1 teaspoon vanilla extract
  9. 1/2 cup sour cream
  10. 1 1/2 cups milk chocolate morsels
Frosting
  1. 1/2 cup unsalted butter, softened
  2. 3 cups powdered sugar
  3. 1 teaspoon vanilla extract
  4. 2 to 3 Tbsp. milk
Cupcakes
  1. Sift together cocoa and next 3 ingredients in a medium bowl; set aside.
  2. Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla.
  3. Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in morsels.
  4. Place 12 paper baking cups in USA Pan™ 12 Cup Muffin Pan; spoon batter evenly into cups, filling completely full.
  5. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes; transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with White Frosting (recipe following).
White Frosting
  1. Beat butter with an electric mixer at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 Tbsp. milk, adding additional milk, if necessary, for desired consistency.
Notes
  1. Recipe courtesy of USA Pan®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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