Turkey Chili

I have posted this recipe before.. I got it from Whole Foods.com and it is a crowd pleaser!

2 tablespoons extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, minced
2 tablespoons chili powder ( I have noticed that you need more than this. I do it to taste)
2 teaspoons ground oregano
1 teasapoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 pound lean ground Turkey
1 (15-ounce) can tomato sauce
1 can of whole tomatoes ( I crush them by hand before adding... also add juice)

1/2 small can of tomato paste
2 cans cooked kidney beans
2 cans cooked black beans
Sea salt
1/2 cup chopped cilantro
Hot pepper sauce, to taste (optional)
Method
In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic, and cook 5 minutes,
stirring frequently until onions are translucent.
Stir in chili powder, oregano, cumin and crushed red pepper and cook 1 minute, stirring constantly. Add
ground beef and stir to brown the meat, 3 to 5 minutes.
Add tomato sauce, water and beans. Season with salt to taste, then bring to a boil. Reduce to a simmer,
cover and cook for 30 minutes, stirring often, until flavors have melded and sauce is thickened and bubbly.
Stir in cilantro and hot pepper sauce, if desired.

Collard Greens... an experiment!

I was very intimidated by Collard Greens. I never had them growing up and when I lived in Alabama I had them once or twice and loved them, but they were cooked for me and cooking them still seemed daunting. When I looked at my food basket this week and saw that they were coming I decided not to substitute and to get them and face my fear.

This is the recipe I am using. These greens are chock full of vitamins and minerals and this recipe seemed like it was pretty healthy also... not your typical bacon infused green recipe.

Ingredients:

2 pounds collard greens, washed thoroughly, tough stems cut out of leaves, cut or torn in bite-size pieces

2 tablespoons Italian seasoning, or combination of basil, oregano, and rosemary

1 can (14.5 oz) tomatoes, chopped and drained, reserve liquid

Preparation:

Rinse torn leaves well; do not dry. Put wet leaves in a large pan and let wilt over medium-low heat, stirring constantly. Add Italian herb seasoning and chopped tomatoes; continue to heat for about 5 minutes longer. Add liquid from the tomatoes. Heat for about 4 to 5 minutes longer, or until hot.

Farm Fresh Pasta

I was at a Pampered Chef Party and the host made a wonderful dish. I decided to adapt it for those of us who don't have all the fancy tools. I made this for dinner last night and it was a total hit!

1 tub of grape tomatoes (grocery store size or costco size depending on how many people you are serving)

3 cloves of garlic sliced (not diced or grated... do not use the store kind in the jar)

2 TBSP of olive oil

Kosher or sea salt

Pepper

Preheat oven to 375... in a baking dish and mix all of the above ingredients place in oven and cook for 12 minutes

While the tomatoes are cooking boil some whole wheat or gluten free pasta (1lb) Rigatoni, or bowtie would be great for this (you can boil it in chicken broth if you want to add a little more flavor to it. (Heck you could even microwave the pasta in 3 cups of chicken broth for 10 minutes and the pasta will absorb all the chicken broth and flavor)

While Pasta is cooking grill 4-5 (depending on how many you are serving) chicken breast or cutlets..I use one cutlet for each person. When done grilling cut up into bite size pieces.

When tomatoes are done crust them in the baking dish (I use a potato masher to do this) the tomatoes, garlic and olive oil will become a sauce.

Drain pasta.

Mix all the ingredients together in the baking dish and top with fresh basil and grated parmesan cheese to taste and serve immediately

It tastes so fresh you can taste each ingredient and it really just tastes great and is super easy!