Smoky and Sweet Turkey Chili

Great weeknight recipe! Quick, easy, and delicious! It was adapted from Katie Webster’s cookbook, Maple. I did modify a couple of things. The recipe called for adding 3 tablespoons of chili powder, I only added 2, and I omitted ground chipotle. It depends how much heat you like.  I topped it off with shredded cheese but, you can also add avocado, cilantro and toasted pepitas or anything you like.

 

Smoky and Sweet Turkey Chili

  • Servings: 4
  • Difficulty: easy
  • Print

IMG_0686

 

Ingredients

  • 2 tablespoons canola oil, divided
  • 1 pound lean ground turkey
  • 1 large Spanish onion, diced
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon salt
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 teaspoon smoked paprika
  • 4 1/2 teaspoons red wine vinegar
  • 1 cup water
  • 1 28-ounce can crushed roasted crushed tomatoes
  • 1 15-ounce can dark red kidney beans, drained and rinsed
  • 1/3 cup dark pure maple syrup

 

Directions

  1. Heat 1 tablespoon of oil in a large heavy-bottom soup pot over high heat. Add the turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer to a plate and set aside.
  2. Return pot to medium-high heat and add remaining oil. Add onion, garlic and salt. Cook, stirring often for about 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and cook stirring for 30 to 90 seconds, until the spices are fragrant and starting to toast and darken slightly.
  4. Add the vinegar and stir for 30 seconds to a minute, until the liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits from the bottom.
  6. Add the tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase  heat to high and bring to a simmer. Reduce the heat to a gentle simmer and cook stirring occasionally, for 10 to 14 minutes till onions and turkey are tender.

 

 

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South of France Fashion

Taste of France

P1100781 2What to wear? If the photos of Parisian fashions seem too crazy, take some cues from the more laid-back south of France. On some outings to Toulouse and Montpellier, a few trends were evident.

While I usually use only my own photos, it was next to impossible. Either I photograph or I shop. As I was with a very chic friend who wanted to shop, there was a limit to how much I could stop for photos, especially since I have an ancient point-and-shoot camera whose shutter works when it decides to. (New phone with decent camera on order!)

However, please note in the top photo, taken in Montpellier, the color. An orange coat, a red coat, and a woman in a bright yellow coat with yellow tights.

P1100697 I’m disappointed I didn’t get her two-tone shoes–black and beige.

I did stop a woman at the market. I was with the…

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Vaca Frita

I call this the cousin of the Cuban dish, Ropa Vieja.  It’s primarily  same, minus the tomato sauce. Adapted from Cuban Chicks Can Cook by Ana Quincoces Rodriquez.

Vaca Frita

  • Servings: 6 to 8
  • Difficulty: easy
  • Print

IMG_0684 2

 

Ingredients

  1. 2lbs flank steak
  2. 1/2 cup sour orange juice
  3. 1/4 cup lime juice
  4. 1/4 cup olive oil
  5. 2 medium onions thinly sliced
  6. 3 garlic cloves finely minced
  7. 2 teaspoons salt
  8. 1/2 teaspoon black pepper
  9. 1 bay leaf

 

Directions

  1. In a large stockpot, bring 2 quarts of salted water to a boil.  Add the flank steak and bay leaf. Reduce the heat and simmer covered for  2 hours.
  2. Remove the beef from the water and let cool. Shred the beef by hand working with the grain. Season the beef generously with salt and pepper, sour orange and lime juices. Let it marinate for 30 minutes. Drain any excess juice.
  3. In a large hot cast iron skillet, heat half the oil over medium heat. Add half the beef, onions and garlic. Stir frequently for about 10 minutes or until crispy . Set aside and repeat with the other half.