Turkey Chili
November 29, 2006 | Filed Under Poultry | Leave a Comment
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Almost a week after Thanksgiving and would you believe we STILL have leftover turkey? Yikes!
With the exception of its wings, I don’t really care for turkey. I mean, I’ll eat it but I’m not crazy about it. I do love the wings, though. Yeah, I already said that…
Normally, I hate turkey leftovers. Simply Recipes posted a Turkey Chili recipe (and other Turkey leftover recipes). What’s a gal named Paz, whose looking for cooking adventures expected to do? Attempt to make it, of course!
This Turkey Chili was a winner for me. As recommended in the recipes, I served the Turkey Chili on a bed of rice, topped with red onions, cheedar cheese and sour cream. Let’s all say, “Delicious!” I especially loved the crunch of the chopped red onions and the combinatoin of the cheese and cream with the chili.
For once, eating leftover turkey a couple of days in a row, hasn’t bothered me at all. The Turkey Chili was basically easy to make and even more tasty as the days passed (Just like my Chili with Sirloin). Thanks, Elise! Your recipe made the leftover turkey go down much easier. 
Paz
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Turkey Chili
Simply Recipes
2 cups chopped onion
4 garlic cloves, chopped fine
1 cup chopped green pepper
1/4 cup olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 Tbsp tomato paste
3/4 cup chicken or turkey stock
2 Tbsp chili powder (or up to 4 Tbsp if you like it really hot)
1 Tbsp ground cumin
1 Tbsp dried hot red pepper flakes
1 teaspoon dried oregano
1 Tbsp salt, plus more if desired to taste
1/2 teaspoon black pepper
3 to 4 cups of shredded, cooked turkey meat
Sugar
Shredded cheddar cheese, chopped red onion, sour cream for optional garnish.
1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.
2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.
3 Salt to taste. Add 1 to 3 teaspoons of sugar to take the edge of the acidity of the tomatoes if desired.
The chili may be made in advance and chilled for 2 days, or frozen for 2 months.
Serve with shredded cheddar cheese, chopped red onion, and or sour cream. Serve alone, over rice, or with corn bread.
Makes about 12 cups. Serves 8.
New York Monday # 51: Final Changing Colors
November 26, 2006 | Filed Under New York Monday | Leave a Comment
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Some time ago, I mentioned that I’d post a follow up of the changing colors of scenery posted here and here. The leaves have finally turned colors and fallen off the trees.
Have a good week, everyone!
Paz
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Onion Day (November 27, 2006) — Invitation to Participate!
November 23, 2006 | Filed Under Food Blogging Events, Onion Day | Leave a Comment
According to Zorra of Kochtopf, “In Berne (Switzerland) the annual Zibelemärit (onion market) is be held on the fourth Monday in November. This year it will take place on Monday, 27th November. More than 50 tons of onions – in artistically woven plaits – are offered on this day on more then 300 market stalls.”
On November 27, Zorra invites all bloggers to prepare an onion dish and blog about it. Here are the rules:
How to participate:
- Prepare an “onion dish”, take pictures (if possible) and blog about it on Monday, 27th November or Tuesday, 28th November 2006
- Send an email to kochtopf(at)gmail(dot)com including
– your name
– your blog’s name and your blog’s URL
– the recipe name and the post’s URL
– your hometown/region and country
If you would like to use technorati tag, please use this code:
If you have any suggestions or questions let me know.
Technorati tag: zwiebeltag/onion day
Zorra, thank for putting this event together!
Paz
World Bread Day ‘06 – After Hours Party Invitation
November 23, 2006 | Filed Under Food Blogging Events, World Bread Day | Leave a Comment
Last month, we celebrated World Bread Day ‘06. There were 113 entries. You can find the roundup here.
Zorra has put together an After Hours (World Bread Day ‘06) party. You are invited to choose a bread recipe from the entries, bake and blog about it. You can find the invitation here.
( http://kochtopf.twoday.net/stories/2829763/ )
Let the bread baking continue!
Paz
Aubergine Salad
November 21, 2006 | Filed Under Domestic Cat blog, Foods I Never Liked Before Until I Started to Cook, Salad, Vegetables | Leave a Comment
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Aubergine… Eggplant… Eggplant… Aubergine. Until recently, I didn’t know that eggplants were called aubergines elsewhere. Aubergine. It has a nice melodic sound to it. I like the word.
I’ve discovered I like Aubergine salad – a recipe from Domestic Cat. I’ve made it three times this month. Each time, I’ve been too hungry and tired to take out my camera for a photo for my blog. Instead, I’d gobble up the food very quickly. Until now. This time, I was able to spare a few seconds to take a picture.
In addition to the aubergines, the salad includes onions, green peppers, garlic, parsley, and tomatoes. Very simple, don’t you think? The third time I made this salad, I made a less sophisticated version of the recipe but it still tasted really good.
The recipe calls for grilling the vegetables, but I simply put them in the oven after covering them with a little olive oil. The recipe also calls for peeling the vegetables after they’ve been grilled and scooping out the eggplant flesh. I left the skin on and I left the vegetables alone. Also, I included feta cheese – an idea I got from another Domestic Cat recipe called Aubergine Gondolas. I added extra virgin olive oil, lemon juice, vinegar, salt and pepper. Delicious! I was in heaven! Thanks, Tülin!
To those celebrating Thanksgiving, I wish you a happy holiday!
Paz
Ed. Note: This gets better and better! More names for eggplant/aubergines: Brinjal, Badanekai, Mullugai. Thanks for the info. I love to learn something new everyday!
Aubergine Salad
Domestic Cat
Another classic dish, which can be found under different names across Mediterranean. Some versions includes tahini while excluding tomatoes and other colourful ingredients. Some gives the priority to onion and garlic, and some consists only aubergines, olive oil and salt. Even the most primitive version is delicious. The recipe you will find below is how we make it in our family.
For four persons:
3 medium aubergines
1 medium onion (sliced in rounds, thinly)
3-4 green peppers
1-2 cloves garlic (mashed)
2 ripe tomatoes (peeled and diced)
Half a bunch of parsley (chopped)
Extra virgin olive oil
Salt, freshly ground black pepper
1-2 tbsp wine vinegar
1 tbsp lemon juice
The amount of the ingredients are subject to change according to your preferences. You can omit garlic or the vinegar. But I should say that these are giving the real taste. Start by washing and drying all the vegetables. If you have an outdoor grill, or a stove-top one, that would be best for the smoked flavour. In case you do not have either one, just lay parchment paper on a baking sheet and cook the vegetables under broiler, starting with the aubergines. You can use a preheated oven at 200 C but be careful with peppers, if they get charred too deeply, it will be pretty difficult to peel them. Place grilled vegetables in a container with a tight lid, while they are still hot. Wait 10 minutes. This will make it much easier to peel them. Peel aubergines or cut them lengthwise and scoop out the flesh. Immediately drizzle with lemon juice to prevent browning. Mash them well with a fork. Peel peppers and slice them thinly on a cutting board. Add garlic, parsley and tomatoes. Drizzle with vinegar, sprinkle with salt and blackpepper. Generously drizzle with extra virgin olive oil. Serve warm or cold with a crusty bread. Keep leftovers in the fridge, in tightly closed containers. Enjoy!
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