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Turkey Chili with Green Kale and Sweet Corn
Turkey Chili with Green Kale and Sweet Corn
Heat a splash of olive oil in a large stock pot or Dutch oven over medium high heat. Add the turkey, season with some of the salt and pepper. Cook, breaking the turkey apart into crumbles with a wooden spoon, until cooked through, 6 to 8 minutes. Remove meat with a slotted spoon and set aside.
If you have some fat left in the pan, drain off all but 1 tablespoon; if you don’t have any fat left, add a tablespoon of olive oil. Reduce the heat to medium. Add the onions, season with some of the salt and pepper, and cook until the onions are softened, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds.
Add the tomato paste, sugar, chili powder, cumin, oregano, and remaining salt and pepper to the onions and garlic. Cook for about a minute, stirring to combine the paste with the spices. Add the diced tomatoes and stir, scraping up any brown bits from the bottom of the pot.
Add the meat and 2 cups of chicken broth to the pot. Raise the heat to medium-high and bring the mixture to a simmer. Once simmering, lower the heat to medium-low and cook for 20 minutes.
Add the kale, beans, and corn and continue cooking until the kale has softened and tastes tender, but is still bright green, about 10 more minutes. Taste the chili — add more broth for a soupier chili and add more sugar or spices to taste.
Leftovers can be kept refrigerated for up to a week or frozen for up to three months.
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Baked Sweet Potato Fries
1 pound sweet potatoes, peeled
2 tablespoons olive oil
2 tablespoons cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon freshly-cracked black pepper
fine sea salt, to taste
Slice your sweet potatoes into long, thin strips, about 1/4-inch wide. It’s important that the fries are uniformly sized for even cooking. Add the fries to a large bowl of cold water and soak for at least 30 minutes (or up to overnight).
Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside.
Drain the fries, rinse out and dry your bowl of water, then blot dry the fries with a clean towel.
Add the fries back to the clean bowl**. Then drizzle evenly with the olive oil, and toss until they are evenly coated.
In a separate small bowl, whisk together the cornstarch, garlic powder, smoked paprika and black pepper until combined. Sprinkle the mixture evenly over the bowl of fries, then toss until the fries are evenly coated and the cornstarch has soaked into the oil.
Spread the fries out in an even layer on the prepared baking sheet. Be sure that the fries aren’t overlapping, or else they will not cook evenly.
Bake for 15 minutes. Then remove pan from oven, and take the time to flip each fry with a spatula. Rearrange so that the fries are evenly spaced and not overlapping again. Then bake for 10-15 more minutes, or until the fries are crispy and have begun to brown a bit on the tips.
Transfer the baking sheet to a cooling rack, sprinkle with your desired amount of salt, then let the fries rest for 5 minutes. Serve warm.
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Pasta with Shaved Brussels Sprouts and Pancetta
Pasta with Shaved Brussels Sprouts and Pancetta
Bring a large pot of water to boil. Season generously with salt.
Trim the ends off of the brussels sprouts and remove the toughest outer leaves. Shred them in a food processor, using the slicing attachment (not the normal chopping blade), or slice them carefully on a mandoline. You can also slice them as thin as possible with a knife.
Heat a large skillet (14-inch if you have one) over medium-high heat and add the olive oil. Add the pancetta and cook for about 5 to 6 minutes, until fairly crispy and cooked through. Clear some space in the middle of the pan and add the shallots and garlic. (If you don’t have enough room in your pan to create space, you can remove the pancetta with a slotted spoon and add it back in when you add the sprouts.) Cook for about 5 minutes, until the shallots are soft.
While the shallots are cooking, add the pasta to the boiling water and cook until al dente.
Add the brussels sprouts and the chicken broth to the large skillet, season with salt and pepper, and toss all of the ingredients together. Cook, tossing occasionally, until the brussels sprouts are tender but not too soft, about 5 minutes.
When the pasta is finished cooking, drain and add it to the skillet. You can add a splash of the pasta water (or more broth) if the mixture seems dry. Add the pine nuts, toss everything together, season to taste, and serve.
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