When the snow birds come calling, I take it as a cue to comfort my palate. With falling temperatures, it’s important that I find the right dish to warm this stomach of mine. Could have gone a myriad of ways; however, I chose to pay a visit to a familiar dish of mine.
Can’t go wrong with a pot of turkey chili. Oh, it’s so simple to whip up. Moreover, it’s chock full of amazing flavors that excite my anticipating taste buds. In fact, I often tend to forget that it’s healthy because of the deliciousness within each bite.
That’s what I call a dish with a fine mouth-watering balance.
Still rocking my turkey chili. Used up my mouth-watering treat in a few crunchy taco shells. Topped with the spicy poultry with diced avocado, vine-ripe tomatoes, and cool sour cream. Garnished with chopped Italian parsley.
Once again, my palate and I were transported to a happy place.
A Mexican grandmother would be super-proud of this dish. Though it took approximately an hour to prepare and cook, it tasted like hours of joyful/laborious cooking. Of course, ground turkey was the star of this chili dish. There are many variations to this dish and I must state that I’m happy about this one.
I took advantage of fresh and store-bought ingredients:
scotch bonnet pepper
red (chili) beans (spicy)
cold tap water
Ground turkey was brown in a sturdy skillet consisting of a drizzle of olive oil. This was seasoned with salt, black pepper, and other dry ingredients. Then, chopped onions, bell peppers, jalapeno, scotch bonnet peppers, and other fresh ingredients were added along with tomato paste, Mexican salsa, a pinch of sugar. Also, a cup of cold tap water.
With a lid on, this slowly simmered on low heat. About 15 to 20 minutes to end of cooking time, spicy red chili beans were added. Mouth-watering chili was topped with a dollop of sour cream along with diced avocado and tomatoes. Instead of cilantro, it was garnished with Italian flat-leaf parsley I had on hand.
Frankly, I didn’t miss the ‘beef’. With the marrying of all these ingredients, my turkey chili was very delicious. My taste buds and I were over the moon. I felt like harping “Ole! Ole!”
Needed something to quiet and satisfy the craving within. What do you know? Bobby Flay came to my rescue. Stumbled on one of his Brunch shows. One of the items on the menu was fried red tomatoes.
Decided to create my version as I had the main ingredients on hand (red plum tomatoes). Sliced them up about an inch, sprinkled a pinch of salt for flavor as well to draw the excess fluid. These were then placed on a sheet of paper towel in order to absorb fluid.
Made an egg wash consisting of egg/milk/dollop of sour cream. This was seasoned with a pinch of salt. Also, did a mix of cornmeal/flour/cheddar cheese/squeeze of honey/pinch of salt/black pepper.
Placed tomatoes in egg wash for a few minutes. Then in cheesy cornmeal mix. These were then fried in a combination of hot canola and olive oil on both sides until they were crispy.
Served red fried tomatoes with an avocado dip. Oh, my red fried tomatoes were crispy and mouth-watering; just what my taste buds needed. Thank you, Bobby Flay.
Call me what you wish. When dark clouds cascade the skies and there’s a threat of rain, I think of food. So, despite the gloomy forecast for the day, I laced up my walking shoes and managed to break a sweat on my jogging trail.
As I dodged raindrops, I smiled. One major thing was on my mind. It was a healthy and wholesome stack of pancakes. When I got back to base, I fired up my skillet and made a free-flow batter with these ingredients:
whole wheat flour/sprinkle of all-purpose flour
leftover roasted pumpkin
over ripened banana
a sprinkle of salt
dollop of sour cream
splash of vanilla
Topped my pancakes with some fresh blueberries in a circle. With the drizzle of a little light syrup, my golden cakes were ready to be devoured. They were like sunshine on my cloudy and precipitous day.
It is said that these healthy legumes (lentils) date back to Bible days where Jacob traded same to Esau for his birthright. For thousands of years, lentils have graced many Mediterranean, Asian, African and other tables. This was music to my ears.
As I washed my tiny beans I smiled knowing what was in store. I’ve consumed lentils many times. I like the fact that they are very satisfying and will not spike the glucose level within my body. I used the brown lentils I had on hand.
These super-foods are of a variety of hues such yellow, green, black, orange and brown. Based on research, lentils are some of the healthiest foods around as they are loaded with nutrients such as cholesterol-lowering fibers, protein, vitamins including B12, folate and others.
Lentils cook relatively quick and easy and is able to absorb flavors and seasonings. And, with that on my mind, I sautéed in a drizzle of olive oil root vegetables like:
finely chopped onions
This was seasoned along with salt, black pepper, cumin, bouillon, and fresh thyme. Then, I added rinsed brown lentils and coated them in oil for a few minutes.
Cold water was then added. This simmered on low for approximately 45 to 50 minutes. Additional water was added as required.
After soup arrived at the preferred consistency, this was cooled and then pureed. Lentil soup was served with a dollop of sour cream and finely chopped parsley as garnish.