Archive: February, 2012
Even though the Super Bowl has never been a big event in our family (perhaps because the Eagles are so rarely involved), it’s always a good reason to have a pot of chili simmering on the stove. That way, people can eat when they want, whether they are watching or not.
Chili is one of the all-time easiest one-pot meals for just such occasions, even for beginning cooks. I have made many versions over the years, from the basic ground beef and tomato and black beans to vegetarian versions with bulgur wheat and even a prize-winning Italian number with diced cherry peppers.
But my current favorite is this white chili, created by chef Jessica O’Donnell at the Good Dog Bar, better known for her mouthwatering blue-cheese burger.
She came up with the recipe in the summer, craving a lighter version of the winter favorite. But this interesting chili sold so well, she never took it off the menu.
It’s built around tomatillos, jalapeños, white beans, cilantro, lime juice — and a splash of tequila, “just for fun,” she said. It does add a lively kick to this hearty but not heavy chili. I substituted ground turkey for ground chicken, mostly because it seems to be more available in supermarkets now.
It is lower in fat than traditional chili, but not in flavor. And it meets my goal as a healthy, easy, and inexpensive dinner that my daughter can add to her repertoire.
When I e-mailed her the recipe, she was on her way to the grocery. She needed all the ingredients but one: the tequila. She already had that on her shelf. Great. Just what a mother wants to hear.
Good Dog White Turkey Chili
Makes 4 to 5 servings
3 cloves garlic, minced
3 small onions, diced small
1 jalapeño, sliced thin
1/4 cup canola or vegetable oil
1 pound ground turkey
Kosher salt and pepper
1/4 cup tequila
2 tablespoons fresh lime juice
3/4 pound tomatillos, peeled and cut into quarters
1/2 bunch cilantro, stems removed, leaves roughly chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1 15-ounce can chickpeas or white cannellini beans, undrained
2 cups chicken stock (canned is fine if you do not have any homemade on hand)
1/4 cup cornstarch (optional)
Greek yogurt (or sour cream) and grated cheddar cheese for garnish
1. In a large, shallow, heavy-bottomed pot at medium heat, sweat (cook without browning) garlic, onion, and jalapeños in the canola oil.
2. Cook for about 5 minutes or until onions are translucent; do not brown. Increase heat to high and add the ground turkey. Season the meat with a generous amount of salt (I use a coarse kosher salt; if using regular iodized salt, use much less) and pepper.
3. Stir the turkey into the onion mixture, breaking up the turkey as it cooks so that it doesn't clump. Continue to cook, stirring occasionally, until all pink is gone from the turkey.
4. Drain any excess fat from the pot. Put back on medium heat and add the tequila (I use a silver tequila, but a gold would work as well), the lime juice, and the tomatillos. Stir this into the turkey mixture and cook until the liquid is reduced by half.
5. Then add the cilantro, chili powder, ground cumin, beans with liquid, and chicken stock. Stir all of this into the mixture. Increase heat to high and bring to a boil. Reduce heat and simmer for about 30 minutes.
6. Check the seasoning, add more cumin and chili powder for more heat. Adjust the salt and pepper to your taste.
7. The chili can be served as is, or if you prefer it thicker, add the cornstarch mixed with ¼ cup cold water. Stir this into the chili and simmer for 10 more minutes.
— Adapted from the recipe of chef Jessica O'Donnell, Good Dog Bar
Per serving (based on 5): 488 calories, 34 grams protein, 29 grams carbohydrates, 4 grams sugar, 23 grams fat, 93 milligrams cholesterol, 240 milligrams sodium, 12 grams dietary fiber
Since I was diagnosed with Celiac Disease in 2005, my mom and I have been on a quest to find a good gluten free pizza. We did find one AWESOME place out in Doylestown PA, called Jules Pizza, and sometimes when I’m home my mom and I will go out there for a special trip. (They also have delicious non-gluten free pizza. ) But I figured I’ve been cooking long enough now, why don’t I try to make my own homemade pizza! I am not quite ambitious enough to try to make my own gluten-free pizza crust, (maybe in the next few months that day will come) but for now I bought Udi’s Pizza Crust. (I like the Udi sandwich bread, so I thought I’d give the pizza crust a try.) I made two-12 inch margarita pizzas, with marinara sauce, fresh mozzarella cheese and basil and followed my mom’s recipe. It was pretty tasty! I would have preferred the crust to be a little bit more crispy—but all and all a pretty good pizza!
If anyone has found a good gluten free pizza crust, please comment on the blog, because I’d love to hear about it!!
Breakfast is definitely my favorite meal of the day. (Seriously, there is nothing better than a good Sunday brunch.) Unfortunately, I’m always so frantic to get out the door in the mornings I rarely get to do breakfast right. So when my momma suggested the Frittata, I thought—what could be better than breakfast for dinner? I was in! When I was home at my parents’ house over the Christmas holiday, my older brother Timmy was home as well. He kept talking about how high in cholesterol egg yolks are and that I should shift towards eating more egg whites. (This was information his coworker/ lifting mentor, had shared with him). So, in honor of Timmy, I decided to make my Frittata using egg whites—and it still turned out delicious!! So, good advice bro!
I had a carton of eggs in my fridge, butter and cheese. All I needed was the mushrooms. I set the stove to 500 degrees. Added one tablespoon of butter into my cast-iron skillet (over medium heat) and added the mushrooms. I let that cook until they are brown. Meanwhile, I started separating my egg whites. I would crack the egg on the side of the bowl, break it in half, and then move the yolk back and forth between the two halves of the shells—allowing all of the egg white to fall into the bowl and keeping the egg yolk out. I used the egg whites of 8 eggs, instead of 6.
When the mushrooms were done, I added them and the grated cheese to the bowl of egg whites. Then, seasoned with salt and pepper and mixed everything well. Then, turned the heat back on the skillet, melted the butter, and then added the egg mixture to the pan.