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Tasty

The “BEST EVER” Turkey Chili

December 8, 2014

I’m not the biggest chili person, but when the weather cools off, and football is in full swing, chili is the easiest way to feed a group of people! I came across this recipe on Food52 (one of my FAVS), and while I’m not sure it’s the BEST EVER, it really is a tasty (and easy) addition to your chili line-up.

The Best Ever Turkey Chili

via Food52

2 tablespoons tomato paste
1 medium to large onion, chopped
5 cloves garlic, minced
1 red bell pepper, chopped
1 teaspoon chili powder
1/2 teaspoon hot paprika
1/2 teaspoon dried coriander
1/4 teaspoon oregano
Dash of cinnamon
1 pound ground turkey breast
1 cup dark beer
One 28-ounce can diced tomatoes
One 15 1/2-ounce can kidney beans, drained
1/2 teaspoon hot sauce or chile paste

Heat a splash of olive oil in a large pot over medium heat.
Add tomato paste, onion, garlic, and red pepper, then cook until softened (stirring occasionally).
Add the chili powder, hot paprika, coriander, oregano, and cinnamon; stir and cook for a minute or so.
Add the ground turkey and cook, breaking it up with a spoon, until lightly browned.
Pour in the beer and allow to cook down slightly.
Add the tomatoes, beans, and hot sauce or chili paste.
Allow the chili to simmer, uncovered, until thickened, about 40 minutes.
Season with salt and pepper and top with sour cream, chopped green onion, cilantro, and/or shredded cheese.

I also made pickled jalapenos, which was a fun garnish idea as well!

Tasty

Zucchini Patty Pita

July 28, 2014

As I wrote the title of this post I realized that while it may be catchy, it may not be the most appetizing option. But if you make this dish, I promise you, it will more than make up for it…

Zucchini Patty Pita

Patty:

1 zucchini, grated
1 15.5 oz can chickpeas, drained and rinsed
1 cup plain breadcrumbs
1 small red onion, grated
1 egg, lightly whisked
1/4 cup EVOO
1 teaspoon coarse salt

Fillings:

Whole wheat pitas
Tzatziki or Greek yogurt
Hummus
Chopped heirloom tomatoes
Cucumber slices
Lettuce leaves
Mint leaves
anything else you can think of!

Mash chickpeas in a medium sized mixing bowl until smooth.
Stir in zucchini, red onion, breadcrumbs, egg and salt.
Form mixture into patties (the sized of a hamburger patty)
Saute patties in olive oil until golden and crispy (about 3 minutes a side)
Serve patties in pitas filled/topped with whatever your heart desires (I love lemon hummus, cucumber slices, chopped tomato, torn mint and a dollop of tzatziki -yum!)

My favorite thing about this dish (aside from the taste) is how easy it is! It’s turned into my go-to meal option for those nights where I just don’t feel like cooking (and don’t feel like figuring out takeout options).

This fun spin on the Falafel helps to get your veggie intake in and use up your farmer’s market produce! The perfect option for your next Meatless Monday!

Domestic

El Mercado

June 25, 2014

I recently was introduced to a website – Quirky, which provides products designed by real people (like you and me)! When I was asked to do some product reviews, I was excited to see the impressive list of items they have available for purchase – like Tether, Mocubo and Silo!

Due to my obsession with farmer’s markets, I thought it best to test drive the Mercado. This multi-compartment farmers market tote, was an answer to all my farmer’s market haul troubles.

Thanks to various pockets, loops and transparent compartments I was able to get my loot home undamaged and was also able to keep tabs on what I had purchased so far… Usually I bring a giant Costco worthy shopping bag to a farmers market and between delicate peaches, lettuce leaves and that watermelon I just HAD to have, something is bound to get smashed, bruised or just buried alive in there… plus I constantly am having to sort through my bag to see what I still need! With the Mercado, the sheer compartments allow you to see inside the bag, and there were enough sections to hold lettuce, herbs, stone fruit, packages of raspberries, freshly squeezed juice and all of my gear from my Barre3 class I had just come from!

Between the adjustable strap (you can go shorter for over the shoulder or longer for a cross-body bag) and the assortment of compartments (4 small, 2 medium and 1 large, plus 2 outside pockets) make this for the perfect bag for weekend activities, or to store in you car for grocery store runs.

My only issue was that, I probably could have used some more room (I’m a chronic over buyer), so hopefully one day this will be available in various sizes… maybe even different colors/fabrics? Long story short – this bag held A LOT of stuff, and did not feel that heavy, plus all of my groceries made it home in their original condition… yay!

To get your own Mercado bag click here – and shop their entire line-up of amazing products click here!

Tasty

The Easiest Miso Soup

June 18, 2014

I love a dinner that makes for a great lunch the next day and this soup was an answer to my prayers! Super easy, quick and VERY delicious!

Miso Soup

1 portion of soba noodles (usually about 3 oz)
3 garlic cloves, minced
2 tsp. freshly grated ginger
1 tbsp. vegetable oil
dash sesame oil
7 cups water
2 carrots, cut into matchsticks
5 tbsp. white miso paste
1-2 tbsp. soy sauce
1 lb extra firm tofu, cubed
4 cups fresh spinach, sliced
2 scallions, chopped
sesame seeds

Cook soba noodles according to package directions. Drain and set aside (make sure to run under cool water to stop cooking).
Heat oil in large saucepan over medium heat and sautee garlic and ginger for about one minute.
Add water and bring to a boil.
Add carrot and boil for about two minutes.
Reduce to a simmer, then add miso and soy sauce and stir.
Add tofu, soba noodles and spinach to pot and stir until spinach is wilted.
Serve soup and top with scallions and sesame seeds. Enjoy!

Party

Spring Brunch

May 19, 2014

A little late, but I wanted to share some pictures from our Mother’s Day brunch. I’ve been trying to “eat clean,” so scroll down for my attempt at a “whole food” brunch menu.

Menu

Poached Farm Fresh Eggs
Roasted Asparagus
Roasted Tomatoes
Truffled Mushrooms
Avocado Toast on Gluten Free Toast
Mixed Berry Salad with Chopped Mint

For the veggies, I simply drizzled them in olive oil, sprinkled with salt and pepper and roasted them at 425 for about 10 minutes (keep an eye on them). I sliced mushrooms (you can use cremini or regular mushrooms) and sauted them with truffle oil (from Trader Joe’s) until the water released. The eggs were poached (you can use this tutorial) and we sliced avocado over toast (you can mash it, add lemon pepper, drizzle high end olive oil, Maldon sea salt… get crazy!). The berry salad was simply blueberries, strawberries, and raspberries sprinkled with chopped mint. We paired everything with some yummy champagne (can’t be totally diet centered on a holiday!) and breakfast was served!

Glasses/Placemats/Serveware/Mom’s Vintage China

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