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)
Mike cooked tonight!
Veal Scallopini With Lemon
1 lb. veal scallopini or cutlets
¼ teaspoon sea salt, plus more to taste
2 teaspoons vegetable oil
2 Tbsp. capers
¼ cup white wine
2 Tbsp. fresh lemon juice
3 Tbsp. butter, cut in 4-8 pieces
4 cups loosely packed arugula leaves
1. Pat the veal dry and sprinkle it lightly with the salt. Heat the oil in a large frying pan (preferably large enough to hold all the veal in a single layer) over medium high heat.
2. Add the veal to the pan (only cook as much as will fit in a single layer) and cook until it releases and has started to brown, about 2 minutes. Turn the cutlets and cook them until they’re cooked through, about 2 more minutes. Transfer the veal to a plate. Repeat with any remaining veal, if necessary.
3. Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes.
4. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.
5. Return all of the veal to the pan to warm it up in the sauce. Divide the arugula between 4 plates. Drizzle a bit of the sauce over each serving of arugula before placing the veal on top of the salad. Drizzle any remaining sauce evenly over the veal. Serve immediately.
• Prep: 5 Minutes
• Cook: 10 Minutes
• Total Time: 15 Minutes
Source: About.com (4 servings)
Chicken & Fig Linguine with Blue Cheese
12 ounces Whole-wheat linguine pasta
4 shallots, thinly sliced
½ teaspoon fresh thyme
¼ cup balsamic vinegar
½ cup chicken broth
1 1/3 cups dried mission figs, roughly chopped
12 ounces boneless skinless chicken breasts – about 2
4 ounces crumbled bleu cheese
Salt and black pepper, to taste
3 tablespoons chopped fresh basil
1. Preheat the oven to 350 degrees.
2. Prepare the chicken breast by seasoning with salt and pepper.
3. Heat olive oil in a large skillet and sear the chicken on both sides.
4. Place the chicken in a baking dish and bake for 40 minutes. Set aside to let the juices re-distribute before slicing.
5. Cook the linguine according to package directions. Drain and set aside. *Note: you can reserve 1/2 cup of the pasta water if you need to thin out the sauce later on.
6. Meanwhile, slice the shallots and chop the fresh thyme. Cook in a skillet with olive oil, and add salt and pepper to taste. Stir until the shallots are tender, about 8 to 10 minutes.
7. Increase to medium-high heat and add the balsamic vinegar.
8. Simmer until reduced by about 1/3, about 1 to 2 minutes.
9. Stir in the chicken broth and dried figs, and summer until the sauce is reduced by 1/2, about 4 to 8 minutes. Remove from the heat.
10. Stir the linguine into the sauce and toss to combine.
11. Slice the chicken and toss into the pasta, along with the bleu cheese. Top with fresh basil and serve.
*Melissa’s note – I poached the chicken breast instead of pan searing and baking it.
Source: Clean Eating (6 servings)
A tasty little cookie from Sally’s Baking Addiction!
S’more Chocolate Crinkle Cookies
A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.
1 cup all-purpose flour, 125 grams
⅔ cup unsweetened cocoa powder, 80 grams
1 teaspoon baking soda
⅛ teaspoon salt
½ cup unsalted butter, softened to room temperature, 115 grams
½ cup granulated sugar, 100 grams
½ cup light or dark brown sugar, 100 grams
1 large egg
1 teaspoon vanilla extract
2 Tablespoons milk, 30 ml
½ cup miniature marshmallows, cut in half, 50 grams
56 grams graham crackers, ground into fine crumbs, about 4 large sheets
1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
3. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk. The dough will be heavy and sticky. Cover and chill for at least 2 hours.
4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350F degrees. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
5. Pour graham cracker crumbs into a bowl. Take 1.5 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Source: Sally’s Baking Addiction (22 servings)
Italian Wedding Soup
½ lb. lean ground chicken, lamb, pork and/or beef
1 teaspoon dried Italian seasoning
1 egg white
3 tablespoons panko bread crumbs
1 tablespoon olive oil
⅓ cup finely diced yellow onion
2 carrots, peeled and diced
1 parsnip, peeled and diced
2 stalk celery, diced
Sea salt and fresh ground black pepper, to taste
1 teaspoon red pepper flakes
1 tablespoon herbes de Provence
4 cups low-sodium chicken broth or homemade chicken stock
1 cup whole-wheat orzo pasta
2 cups chopped fresh spinach
¼ cup shaved low-fat Parmasan cheese for garnish
Fresh parsley sprigs for garnish, optional
1. Prepare meatballs in a large bowl, combine chicken, Italian seasoning, egg and panko. Mix well, then form into about 30 1-inch round balls; set aside.
2. In a large pot or Dutch oven, heat oil on medium-high. Add onion, carrots, parsnip, celery, salt, black pepper, pepper flakes and herbes de Provence. Sauté, stirring occasionally, until vegetables soften, about 2 minutes. Add broth, stir to combine and bring to a boil.
3. Stir in meatballs and pasta. Reduce heat to medium and simmer for 15 to 20 minutes. Add spinach, stir and cook for 1 to 2 minutes. Divide among serving bowls and top with Parmesan and, if desired, parsley.
Source: Clean Eating (6 servings
Hmm. Not quite the pear taste I was hoping for, nor the cider taste, but if you want a different Fall drink it’s passable. Cool poster.
Quick Roasted Tomato Soup
2 lbs. fresh Campari tomatoes (or other variety), halved
Extra virgin olive oil
Freshly ground black pepper
½ cup sliced red onion
3 cloves unpeeled garlic
¼ cup lightly packed parlsey, and basil or other herbs in varied amounts
Crumbled feta cheese
1. Preheat the oven to 400 degrees.
2. In a medium bowl, toss the halved tomatoes with just enough olive oil to coat and season with salt and pepper. Place the tomato halves cut side down on a foil-lined, rimmed baking sheet.
3. In the same bowl that you used for the tomatoes, toss the onion slices with a small amount of olive oil and a pinch of salt. Arrange in a single layer on the baking sheet, adjacent to but not overlapping the tomatoes. Add the garlic cloves (with the skin still on) to the baking sheet as well.
4. Place the baking sheet in the center rack of the oven and roast the vegetables for 25 minutes. Check on the onions about half way through the cooking time and give them a stir if needed to help ensure even cooking.
5. Once cooked, use a spatula to carefully transfer the roasted tomato halves and onion slices to the jar of a blender. Squeeze the garlic cloves from their papery peels into the blender, then pour all of the pan juices into the mix as well. Add a small handful of fresh parsley (a little basil would do well here, too) and blend until smooth. Taste and add additional salt and pepper according to your preference.
6. Serve immediately with a generous topping of crumbled feta cheese and extra black pepper. – See more at:
Source: Feastie.com (2 servings)