Menu for Feb 15-21

This week's menu will be filled with some all time favorites and many more:

Curry Chicken Salad
Lentil Soup
Renee's Seafood Pasta
French Chicken

Let us feed you!!


Weekly Menu

Turkey Chilli

Turkey Chili

It's getting to be cooler in Florida.  Nothing I love more then hearty food!  Winter is definitely my favorite time to cook.  We love Chili in our house and this is a typical bowl you would find.  I like to use ground turkey because it is lean and higher in protein then most other choices.  This is a super healthy and hearty meal that will keep you warm! :)

1- bay leaf

1-2 -- pound organic ground turkey (breast is the leanest)

3 --1/4 in side chopped slices of pancetta

4 -- garlic cloves - chopped finely

2-- carrots

1-- chopped green pepper, yellow, red, or orange or whatever looks freshest or mix

1- type of pepper to spice it up … we go Thai Chili Pepper but a Jalapeño will work too. Remember cutting out the spine and seeds will decrease the amount of flame that goes into your mouth and belly!! If you are not into spicy - Omit this whole step!

1-- decent size chopped onion

Assortment of beans around 32 Oz - depending on how beany you want to get.

1 - 28 oz can whole peeled tomatoes, I only like the fire roasted

Fresh Cilantro

Fresh Green onions

Cumin

Chili Powder

Red Cayanne Pepper

Any type of Cajan type spice you may want to add.  

Salt & Pepper

Sour Cream

Cheese of your choice - Cheddar, Jack, Jalapeño, Espresso Cheese, Parm (whatever you want)

Good Stock (chicken or beef I use - you can do vegetable if you want)

Optional Tomato Paste - I usually try to add

1. Heat a large pot with O.O. and add the Pancetta

2. Once Pancetta is getting crisp, remove from pot and set aside

3. Throw the Ground Turkey in and season with a good amount of salt and pepper, extra kick= add the other spices too and repeat again where it says to!

4. Let it start to brown once it is getting there - add chopped onion, garlic, bay leaf and spices.  I don't really measure spices but basically I got around the pot two times with the Chili Powder, Once or twice with the Cumin, and once with the Red Cayanne Pepper (depends how hot you want it)

5. When the onions and garlic are starting to look shiny and clear - add the carrots and green pepper

6. I let that cook for about 8 minutes or so on medium heat

*** here sometimes I add a tablespoon or two of tomato paste to the mix

7. Next I add a whole thing of stock and let start to bubble slightly

8. Whole peopled tomatoes. I crush each one as i put it into the pot with my hands. I do this with spaghetti bolognase sauce as well. 

9. I dump in the extra juice from the can - I use stock to get it out - why dilute it!!

10. Let it stew for good 20 minutes 'ish. 

11. Add the beans and let it cook on lower heat for an hour or so. I always think the long is better so it's your call here

12. When ready put fresh cilantro, green onions, sour cream, and/or cheese ….

*****You could even squeeze a lime over this!!!

Enjoy!!

Delicious Deviled Eggs with Chives

Who doesn't like deviled eggs?  Simply one of the easiest, delicious recipes that are always a crowd pleaser.  What's the secret?  Only a few small tips I can suggest:

1. Boiling Eggs.  Seems easy right?  Not really.  I feel after attempting for years - Finally I am not getting any green (which means over cooked & Karl would not approve) or not cooked enough.  This is the hardest part and takes a little bit of skill.  Here's my most recent approach and it seems to work:

           - Place eggs in a pot and cover with water.  Bring them to a boil and let them bobble around for about 5 minutes.   

          - After five minutes find a tight fitting lid and cover the eggs and cut the heat.  

          - Scoot eggs over to another burner that is not hot.

          - Let them sit for about 15-20 minutes

          - Drain and start running cold water over them

          - Grab a bunch of ice and add to the eggs and let them sit in an ice bath for awhile

          - About 15 minutes after they have cooled off, give them a tap on one end and start peeling

          - If you run them under cold water while you peel tends to make it easier

2.  Cut the eggs in half.  Gently remove the yolks and place them in a bowl

3.  Add Mayo (Preferably Duke's) and some delicious German mustard or spicy Dijon will do just fine

4.  Dash of sea salt and white pepper, throw in some black pepper while you're at it.

5.  Mix around ingredients with a fork, whipping it around until it is smooth.

6.  Take a small spoon and scoop the yolk mixture back into the whites.

7.  Sprinkle all of the eggs with a little more salt, pepper, paprika, and of course fresh chives!!

8.  Put out for guests but grab one yourself ---  they will quickly disappear!!!

 

Healthy Broccoli and Cauliflower Soup

 The weather has dropped and got quite cold here in Florida and also the pollen has left us all feeling as if we are sick. My husband and sister were in the mood for soup so I looked in my fridge to see what I had. I recently purchased a bunch of organic cauliflower and broccoli. I decided these two items would be my main ingredients along with some carrots, shallots, red onion, S & P, fresh herbs; rosemary, thyme, sage and chives.

When making vegetable soup I always feel roasting the veggies gives it a more full flavor.
I combine all the ingredients above and toss them with some good olive oil and put them in the oven for 30-45 min.

In the meantime I heat up some homemade chicken stock. In a large stock pot I crisp some prosciutto slices then remove. In the same pot I add some butter and chopped shallots with S & P. Once they start looking translucent I pour in a bit of Sherry wine and let it reduce.

Once the veggies are finished I let them cool then place them in my Ninja blender with some of the heated stock until puréed.

I combine the purée and shallots and add extra stock to the stock pot.

If you want here you can also add a container of fat free Greek yogurt for added protein and great supplement to heavy cream or half and half. Today I just used broth and cream.

To prepare for serving I grated some Gouda cheese then topped it off with left over fresh chopped herbs from the garden that I used when roasting and crumbled the prosciutto all over! Was so delicious and filling!

Leafy Greens

Saturday Morning Picks

Fresh from the garden!Nothing like picking your own veggies!! Can't wait to enjoy them over a nice fresh bed of lettuce.