Posts tagged ‘seasonal’

October 31, 2011

Slow-Cooker Chipotle Turkey with Cilantro-Lime Wild Rice & Simple Guacamole

Another slow-cooker recipe? Yes, I am obsessed! I love using my slow cooker for poultry, it keeps it moist, is an easy clean-up and you can set-it and forget-it! (does anyone remember that 90’s infomercial?) Anyways, a slow-cooker is a key item for the kitchen (and they’re pretty inexpensive). I have been getting a little bored with chicken lately, but like the lightness of poultry, so my next choice is turkey. Turkey breast is a great ingredient throughout the colder months, not just for Thanksgiving. By slow-cooking the breast you can ensure that the meat will remain moist. I wanted to create a smokey, spicy, mexican-inspired Turkey breast, so here ya go!

Slow-Cooker Turkey:

2 lb Turkey Breast (organic or kosher always tastes better to me)

1 can chipotle peppers in adobo (can be found in Mexican or speciality markets)

2 carrots, peeled and roughly chopped

1 sweet onion, roughly chopped

2 vine tomatoes, cut into 6ths

1/2 bunch cilantro

1/2 lime, squeezed

sea salt and pepper

Method: Place chopped onions and carrots in bottom. Salt. Add turkey breast. Season turkey with salt and pepper. Add cut tomatoes on top of turkey. Add 3 chipotle peppers and most of the adobe sauce to the slow cooker. Lightly toss so adobe sauce can spread. Juice 1/2 lime over slow-cooker. Add salt and chopped cilantro. Cook on low for 5-6 hours or high for 3-4 hours. May sit at “warm” setting for a couple of hours. 

Slow-Cooker Turkey, "set it and forget it"

Cilantro-Lime Wild Rice:

wild rice

1/2 bunch cilantro, chopped

1/2 lime

sea salt

Method: Cook rice to directions on package (you may also use frozen or microwave wild rice bags). I usually cook my rice in the rice cooker, as it’s easier if you cannot watch rice on stove. Once the rice is done, toss with cilantro, sea salt and lime juice. 

Simple Guacamole:

2 avacados

3/4 cup pico de gallo

lime juice

sea salt

Method: Spoon meat of avocado into a bowl, mash with fork. Add pico, squirt of lime juice and sprinkle of sea salt. Mix until combined.  

Serve Turkey over Wild-Rice, spoon simple Guac on top. Add a dollup of sour cream to add creaminess.

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October 27, 2011

Hearty Curry Squash Soup

 

 

Hearty Curry Squash Soup

As Fall peaks, I can’t help but adjust to the cold weather the best way I know how, eating hearty food. Squash is one of the classic fall ingredients that I can’t seem to stop craving. There are so many varieties, and the options are endless, not to mention the great aesthetic qualities of squash. In the past, butternut squash has been my go to for soups, but with such a great selection of squash out there, I wanted to experiment. This recipe is hearty, spicy, and sweet. I know I’m adding this recipe to my winter staples, and you should too!

What you’ll need:

2 Acorn Squash

1 Delicata Squash

1 sweet onion, chopped

1 yam, chopped

3 carrots, chopped

2 stalks celery, chopped

1 box organic low-sodium chicken stalk

2 tbs. butter

1 1/2 tbs. curry powder

1 tsp. cayenne pepper

1 tsp. cinnamon

1 tbs. brown sugar

salt and pepper to taste

Method:

Cut squash in half, spoon out seeds, and place facing down in a baking dish in about a 1/2 inch of water. Bake at 385 for about 30-40 minutes. Remove from oven and set aside.

   

Cooked Squash

While squash is baking, prep all other veggie ingredients. On the stove, heat a large pot with a drizzle of olive oil and butter. Once hot, add all chopped veggies. Let simmer for 20 minutes or so.

Simmerin' Veggies

Once the veggies have cooked down a little, add the chicken stalk, spices and squash meat. Let simmer for 40 minutes to an hour. When it comes to soup, I always like the veggies to simmer for a long period of time, as it seems like the flavor develop best. Once simmered, remove from heat and blend. I use an immersion blender but you could also use a standard blender. Finally, stir in the brown sugar and any extra salt and pepper needed.

Garnish with Cheddar, Salt and Pepper

 AND don’t forget to freeze some of the leftovers for a rainy day!

July 5, 2011

Frozen Yogurt with Berries and Basil

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In honor of the fourth of July, I have some fresh freedom frozen yogurt with berries and basil for you. Berries are in season and super refreshing this time if year. The yogurt creates balance and tartness to this treat, while providing protein and probiotics. I top the berries off with some basil from my garden to add some boldness to the palate.

Frozen Yogurt Recipe (from Food Network):

2 cups organic whole-milk plain yogurt (I like to use organic dairy, it’s creamier tasting)
2 cups organic non-fat plain Greek yogurt
1/2 cup superfine sugar
3 tbs. Light corn syrup

Combine and whisk ingredients in bowl. Add to ice cream maker and let mix for 15 minutes. Transfer frozen yogurt into another container. For a firmer texture, freeze for an additional 2 hours.

Berries with Basil:
1 pint fresh strawberries
1 small container fresh blueberries
1 kiwi fruit
1 tsp chopped fresh basil
1/2 tsp chopped fresh mint

Rinse and drain fruit. Chop strawberries and kiwi into bite-sized pieces. Add blueberries and chopped herbs. Toss fruit mixture.

Finally, take a scoop of frozen yogurt and top with a 1/2 cup of berries.
Happy Fourth!

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