July 2008

Turkey Chili

2 tablespoons olive oil
1 large onion, chopped
3 peppers (any combination of red, yellow, orange and green is fine)
3 minced cloves of garlic
1 bunch of swiss chard, washed and chopped, with the crunchy bottoms separated
2 pounds ground turkey (half white meat and half dark)
2 cans whole peeled tomatoes
3 cans beans, rinsed (kidney, garbanzo, black, cannellini or pinto)
1 tablespoon cumin
2 teaspoons chili powder
1/2 teaspoon dried red chili flakes
1 teaspoon oregano
salt and pepper to taste

In a large pot, heat olive oil and add onions, peppers and onions. Saute for a couple of minutes and then add the swiss chard bottoms. Stir to combine. Add the spices and stir so that they are evenly distributed. When veggies are softened, push them to one side of the pot and add half the meat. Using the top of a wooden spatula, work the turkey into smaller pieces and slowly start to integrate with the veggies. When the first pound is worked in, repeat with the second pound.

Add the tomatoes, breaking them apart with the spatula in a similar fashion to the meat. Add the beans and stir. Put a lid on the pot, turn down the burner to low and cover. Let simmer for at least half an hour.

When the half hour has elapsed, taste the chili to determine if the spices need to be adjusted. Five minutes prior to serving, stir in the rest of the greens so that they wilt but remain brightly covered.

We recommend you serve the chili with a piece of homemade cornbread.

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Buttermilk Cornbread
adapted from The Joy of Cooking

Preheat oven to 425 degrees. Put the baking pan you’ll be using (9 x 9 baking pan or 10 inch cast iron skillet) in the oven to heat.

1 cup whole wheat pastry flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
3/4 cup yellow cornmeal
1 cup buttermilk
2 eggs
4 tablespoons melted butter
1 tablespoon honey

Sift the dry ingredients together in a medium bowl. In a small bowl, combine buttermilk, eggs and honey. Add melted butter and stir to incorporate. Add the wet ingredients to the dry and mix until just combined.

Remove baking pan from oven and lightly grease with some butter. Pour the batter into the hot pan and return to oven. Bake for half an hour.

It’s delicious with chili, or buttered and spread with honey.

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Blondies
(adaptedfrom How to Cook Everything)

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla
Pinch salt
1 cup all-purpose flour

Butter an 8×8 pan.
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
Add salt, stir in flour. Mix in up to 2 cups of additions (toasted nuts, chocolate chips, and peanut butter chips are my favorites).
Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. Cool prior to cutting

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