Posts tagged ‘turkey’

March 20, 2012

Turkey and Bean Chili

Brrrrr! It’s cold—okay, at least for San Diego it is. That means soups, stews and the crockpot. And plenty of leftovers. I was craving chili yesterday, but a slightly lighter version of one, so I decided on ground turkey. I had stray vegetables from my CSA, such as a couple zucchinis and some collard greens, so I decided to toss them in my chili.The recipe comes to me from my neighbor and friend, S. This recipe is very easy and quick, perfect for those evenings you really don’t feel like cooking. You can pretty much throw in whatever you have on hand, so it’s a great way to get rid of those lingering items in your fridge.

I sautéed ground turkey, chopped onions, peppers and garlic in a big pot with olive oil. After about 7 minutes, I added three cans of beans (two red kidney and one great northern), chopped tomatoes (I like the ones from Pomi that come in a box), 10 oz. strained tomatoes, 6 oz. tomato paste, a handful of chopped olives and all my chili spices— 2 TB chili powder, 2 tsp ground cumin, 1 tsp dried basil and a pinch of cayenne for a little kick. Season with salt and pepper. I  brought it back to a boil and then added two zucchinis, sliced, and thin ribbons of collard greens, just the leaves. After 20 minutes of simmering, dinner was done! I served it with cornbread and shredded cheese, scallions and Greek yogurt. With all the veggies thrown in, it was the perfect one-pot meal.

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February 3, 2012

Five Under 5: Turkey and Pesto Sandwich

Remember the pesto from earlier this week? It’s making its appearance again—but in a sandwich, as a flavorful spread. I topped it with smoked turkey, spinach leaves and little grape tomatoes. In the blink of an eye, I used up my five ingredients. I think it’ll be yummy, but it did not photograph well. Toppings kept falling out while I was trying to get a good shot of the sorry-looking sandwich. Then, the sun kept rising with every shot I took, changing the light. Ack! In any case, lunch is done. With the sandwich, I included a banana and some seaweed.

I’m providing links to two interesting articles, one from last Saturday’s Wall Street Journal and the other from Wednesday’s issue of the New York Times. The first is about disgust and food, and how your rules for and responses to different foods can teach and trigger the emotion of disgust in your children. The author takes the reader on a fascinating trip around the world exploring foods that elicit the most visceral of reactions. I found out about the second article from one of my readers (also my father-in-law!). It’s a fun read on how one mom got her 10- and 14-year-olds to cook dinner. I think I’ll try some of her approaches at my house. Happy February!

You Eat That? – WSJ

My Sons, the Sous-Chefs – NY Times

September 6, 2011

Turkey, Bacon and Avocado Wrap

As I mentioned before, S is not a big fan of sandwiches. But for some reason, a wrap is okay. Go figure. Children are fickle that way.

Today I loaded up a piece of whole wheat lavash bread with her favorite ingredients. First, I spread the entire wrap with avocado (a great, healthful condiment loaded with fats that are good for growing brains!), filled the bottom half with smoked turkey (free of nitrates and nitrites, of course) and two pieces of crispy bacon (again, uncured and free of preservatives). And I threw in a handful of chopped romaine lettuce for a little extra crunch. I wanted to include a tomato, but that usually makes things too soggy by the time the lunch bell rings.

Roll it up and cut in half, and you have lunch for two kids—unless you have one very hungry eater. I added some baby carrots as a side, as well as some cut-up watermelon. For her morning snack, I tossed in a frozen tube of yogurt.

And that, my friends, is a wrap!

Turkey, bacon, avocado wrap

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