I did a bit of handwork this week while watching House of Cards with Michael!
Stovetop Black Bean Chili with Lime and Cilantro
2 large onions, finely chopped
2 teaspoons olive oil , + 2 tsp. more for browning meat if needed
1 lb. wegmans 94% lean ground turkey
1 quart chicken stock
45 ounces canned black beans, rinsed and drained
15 ounces refried pinto beans
29 ounces petite diced tomatoes
2 tablespoons dried cilantro
2 tablespoons chile powder (preferably New Mexico chile powder)
2 tablespoons Ancho chile powder (or 2 T more regular chile powder)
1 tablespoon ground cumin
¼ cup fresh squeezed lime juice, plus sliced limes to squeeze into chili if desired
½ cup chopped fresh cilantro, plus more for garnish if desired
1. Heat olive oil in heavy frying pan, add chopped onions and sauté 4-5 minutes, until softened and barely starting to brown. Add onions to crockpot. Add ground turkey to same pan, adding more oil if needed, then brown turkey, breaking up with metal turner as it cooks.
2. While onions and turkey are being cooked, put stock into stockpot and add refried beans, whisk to blend into stock.
3. Place a colander in the sink and add canned black beans. Rinse beans well with cold water until no more foam appears. (This removes some of the salt from canned beans and makes them much more digestible.) Then add turkey and onion, black beans, tomatoes, dried cilantro, chile powder, ancho chile powder, and ground cumin to the stockpot. Bring to a boil and then simmer at low heat about an hour. When chili is done, stir in lime juice and chopped fresh cilantro and let cook 15 minutes. Serve hot, with slices of lime and additional chopped cilantro to add as garnish if desired.
4. Serve topped with sour cream to cool the spiciness of the chili powder, if desired.
7 WW PointsPlus
Source: adapted from Kaylnskitchen.com (11 servings | 2 ladles per serving)
Shrimp and Sausage Jambalaya
Depending on your taste and time, other ingredients can be added, such as chicken, tomatoes, clams and herbs. However you make it, this is bayou comfort food at its best! Serve with a tossed salad and you’ve got a meal.
13 ½ ounces kielbasa, smoked sausage or hot links, sliced 1/4 inch thick
6 medium scallion, trimmed
1 large green bell pepper, chopped
2 medium celery ribs, chopped
3 cups chicken broth
1 ½ cups uncooked long-grain rice
½ teaspoon dried thyme
1 pound raw small to large shrimp, peeled
Freshly ground black pepper
1. In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate.
2. Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender.
3. Serve the jambalaya sprinkled with the reserved scallion greens.
4. Note: You don’t need to add salt, as it is provided by the canned broth and sausage.
Source: adapted from FoodNetwork.com (6 servings)
1 head of cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from half a lemon
Coarse salt and freshly ground black pepper
1. Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn’t reached 400°F yet, set aside until it has.
2. Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and sprinkle generously with Parmesan cheese. Serve immediately.
Source: SimplyRecipes.com (Serves 4.)
Pork Milanese with Arugula Salad
Lightly dressed bitter greens are the perfect accompaniment to sumptuous pan-fried pork. This dish is also a good choice for a quick weeknight dinner.
1 small garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 cup all-purpose flour
1 ½ lbs. pork cutlets ( 1/4-inch thick)
2 tablespoons vegetable oil, plus more if needed
3 cups baby arugula
1 head radicchio or endive or a combination, thinly sliced
⅓ cup thinly sliced red onion
1. In a small bowl, whisk together garlic, lemon juice, and olive oil and season with salt and pepper; set dressing aside. Place flour in a small bowl. Season pork with salt and pepper and dredge in flour, shaking off excess.
2. In a large skillet, heat vegetable oil over medium-high. When oil is hot, add cutlets, working in batches and adding more oil if necessary (do not overcrowd pan). Cook until cutlets are golden on bottom, 3 minutes. Flip and cook until cooked through, 3 minutes. Transfer cutlets to a large platter.
3. In a large bowl, toss arugula, radicchio, and onion with dressing, then top cutlets with salad.
• Prep: 15 Minutes
• Total Time: 25 Minutes
Source: MarthaStewart.com (4 servings)