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.
Now, here’s a crowd-pleaser (sautéed kale/cabbage) that can be had at any meal. I did; and my palate was reintroduced to a crispy, tasty and nutritious treat. This delicious side was just what I needed to add to my breakfast and supper meals.
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!”
I was in good company. It was like a corn fiesta in my kitchen. Once again, Mother Nature has done her duty. She has bestowed some of the finest and wholesome foods for the sizzling days of summer.
And because I know how much these foods are perishable, I did my part by firing up my grill pan with a couple leftover ears of corn. Though the temperatures were sky-rocketing on the outskirts, I made sure to open my doors and windows to emit the smoky air.
Those sweet and crispy corns were not alone; I also grilled zucchini, mini sweet peppers. These are seasonal vegetables as well. More so, the prices were relatively inexpensive.
I even roasted some green beans in the oven that seemed to be heading south. After grilling, corn was removed from the cob and slices of other veggies were added to pan-roasted onions and tomatoes. I made sure to season along with salt and black pepper along with a tangy dressing of red wine vinegar and a dash of sugar.
All the vegetables were in accord and soaked up all the delicious flavors. Topped grilled corn salad with crumbled feta cheese. This added a beautiful creamy contrast to the sweet corn salad.
When it comes to tomatoes and other foods, my palate is quite ‘fluid’ with the many dishes that can be had. And, now that the temperatures are already sizzling on the outskirts, there is a strong presence of tomatoes in the market places.
Call them what you may, fruits or vegetables, I don’t care. The fact is that these cancer-fighting foods are sweet and juicy to the taste-buds. Moreover, the prices are relatively inexpensive. I can’t help but to feel elated when I see these beneficial and attractive foods (especially when they are hanging from the vines).
I adore them in any form. Love them in a fresh garden salad. With a pop in the mouth I can devour and enjoy the tart and sweet taste as it hits my taste-buds. Give me a delicious and smooth tomato soup with crusty bread, and my stomach will leap with joy.
I even adore tomatoes in a jar mixed with other veggies. I do think it’s called same ‘salsa’. I got a little creative and made a filling and tasty omelet. Of course, my filling of choice was the gushing flow of salsa. Placed same on a bed of left-over spinach and topped with nature’s butter (avocado) and fresh tomatoes.
Without a doubt, when it comes to tomatoes, I don’t discriminate. I’ll have them almost anyway.
When hunger calls and I’m too weary to cook a huge meal, it’s imperative that I go with what I have in-house. And that was what I did. Delivery couldn’t have done a swifter move.
Had a slice of corned beef (may have been Libby’s brand) securely wrapped in saran wrap and foil in freezer. Once in a while, I like to go here and be naughty with my food choices. Defrosted same and added to sautéed baby sweet peppers, onions, tomatoes with finely chopped scotch bonnet peppers.
Tossed in an al dente serving of whole-wheat angel hair pasta and combined with the tasty and delectable treat. Garnished with Italian parsley I had on hand.
Made a quick home-made tomato sauce with some tomatoes. Sliced eggplant and baked in oven.
With a drizzle of a little olive oil and sprinkle of salt and black pepper, eggplant was ready for my fresh home-made sauce, feta cheese and fresh garnish of parsley.
Paired same with slices of crusty five-grain baguette, toasted in oven and rubbed with garlic. Topped them with left-over kale and broccoli pesto and fresh sliced tomatoes.
All I needed was a refreshing serving of Pinot Grigio to complete my dishes which I happened to have some left-over on hand. The light and sweet wine married well with my dishes. I was over-the-moon happy.