Award Winning Turkey Chili

Ingredients

1. 1 cup dried pinto beans

2. ½ cup dried black beans

3. ½ cup dried red kidney beans

4. 6 (14.5 ounce)cans diced tomatoes

5. 2 (14.5 ounce) cans chicken broth

6. 2 large onions (1 chopped, 1 quartered)

7. 4 large cloves garlic

8. 3 celery stalks, cut into thirds

9. 1-2 hot peppers to taste – such as jalapeno, Serrano, or habanero

10. 1 green pepper, chopped

11. 1 red pepper, chopped

12. 1 yellow pepper, chopped

13. 1 tablespoon semi-sweet chocolate chips

14. 2 tablespoons olive oil + 1 tablespoon

15. 1¼ teaspoons cumin

16. 1 tablespoon paprika

17. 2 teaspoons ancho chili powder

18. 1 teaspoon granulated garlic

19. 1 tablespoon kosher salt

20. ½ tablespoon cracked black pepper

21. 1 pound (99% lean) ground turkey, browned and cooked

Instructions

1. Cook all dried beans together according to package directions. Set aside.

2. In a large Dutch oven, pour cans of tomatoes and chicken broth and turn heat on low.

3. In a food processor fitted with a metal blade – add garlic, celery, hot peppers, and the quartered onion. Add about a ladle full of some of the juice from the pot and process on high until smooth. Place into the pot with the chicken broth and tomato mixture. Next, add green pepper, red pepper, yellow pepper, chocolate chips, 2 tablespoons of the olive oil, cumin, paprika, ancho chili powder, granulated garlic, salt, and pepper. Simmer for 3-4 hours. Add in the beans during the last hour or so of cooking time.

4. In a large pan, heat the remaining 1 tablespoon of olive oil on medium-high heat. Add ground turkey and fully cook. Stir turkey into the pot of chili right before serving.

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Quinoa with Zucchini and Asparagus

Prep time:  5 mins Cook time:  30 mins Total time:  35 mins Serves: 4

Ingredients:

1. 1 cup quinoa

2. 1¼ cup vegetable broth

3. 1 tablespoon minced garlic

4. 1 teaspoon whole grain mustard

5. 1.5 tablespoon vegetable oil

6. 1 tablespoon balsamic vinegar

7. 1 lemon, juiced, divided

8. 2 zucchini, peeled, halved and thinly sliced

9. 1 pound asparagus, woody ends discarded, remainder cut in half

10. ¼ cup walnuts, chopped

11. 1 scallion, chopped

Instructions:

1. Heat ½ tablespoon vegetable oil in a pot. Add quinoa and toast over medium heat 3-5 minutes, stirring occasionally. Add salt to taste. Add vegetable broth, bring to a boil, reduce heat and simmer covered 15-20 minutes or until cook through.

2. In a pan heat remaining vegetable oil and add zucchini. Cook 3-5 minutes tossing occasionally and add asparagus. Cook 3-4 minutes or until slightly soft but still crisp.Add garlic and cook 1 minute.

3. In a separate bowl combine mustard, balsamic vinegar, and lemon juice. Mix until smooth.

4. Add quinoa to pan with veggies along with dressing and walnuts. Mix until smooth.

5. Serve warm.

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Red Curry Salmon with Coconut Brown Rice

Ingredients:

For the Rice:

1. 1 cup brown rice

2. 1 cup light coconut milk

3. 1.5 cups water

4. 4 scallions (green onions), green parts only, thinly sliced

For the salmon:

1. 4 5-ounce salmon filets

2. 1 Tbsp. Thai red curry paste (see note)

3. 2 tsp. light brown sugar

4. 1 tsp. soy sauce

5. 1 tsp. olive oil

6. 1 lime, cut into quarters

Instructions: 

1. Combine the brown rice, coconut milk, and water in a large, heavy-bottomed pot. Over high heat, bring the mixture to a boil. As soon as it begins to boil, reduce the heat to a very low simmer. Put the lid on the pot and allow to simmer for 40-45 minutes, or until all of the liquid is absorbed. Remove the pot from the heat and allow to rest, covered, for at least 5 minutes, or until you are ready to serve. Just before serving, stir in the sliced scallions.

2. Turn on the oven’s broiler. Place a wire rack on top of a foil-lined baking sheet. Brush the wire rack with olive oil to prevent the salmon from sticking. Place the salmon filets about 3 inches apart on the wire rack. Sprinkle the salmon with salt and pepper. Put the salmon filets under the broiler for 4 minutes. Meanwhile, whisk together the red curry paste, light brown sugar, soy sauce, and olive oil. Remove the partially-cooked salmon filets from the oven and brush the red curry mixture evenly over the top of each. Return the filets to the broiler and continue broiling until the tops turn brown and the salmon is cooked through, 2-4 minutes more.

3. Serve each salmon filet over about ¾ cup brown rice. Serve each with a quarter of lime for squeezing over the top.

Notes: Thai red curry paste usually contains some combination of shallot, lemongrass, chilies, garlic, cilantro, and galangal (a root that tastes different than, but looks similar to ginger). Red curry paste is available in the international section of many grocery stores, although it may be either in the refrigerated section (often near the herbs) or in a shelf-stable variety near the other Asian dried goods.

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