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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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Cranberry Ricotta Bread
Ingredients
1/2 cup extra virgin olive oil organic
3/4 cup granulated sugar organic
2 large eggs organic, room temperature
1 tsp vanilla extract
1/2 cup ricotta cheese
1 1/2 cup all purpose flour organic
1 pinch sea salt
1/2 tsp baking powder
1 tsp baking soda
1 1/2 cup cranberries
For the Streusel Topping
4 tbsp all purpose flour
4 tbsp granulated sugar organic
3 tbsp cold or frozen butter
Preheat your oven to 350 “F
In a mixing bowl whisk together the eggs, olive oil, vanilla, sugar, sea salt and ricotta cheese. Set aside.
In a separate bowl whisk together the flour, baking powder and baking soda. Add it to the bowl with the wet mixture. Add the cranberries and using a spatula gently fold everything together.
Layer a loaf pan with baking wax paper and pour in the dough.
Quickly make the streusel topping by combining the sugar and flour together in a small bowl. Using a cheese grater, grate the cold butter on top and mix in using your fingertips, just until mixture looks like wet sand. Move quickly so the butter doesn’t melt. Sprinkle over the cranberry bread dough.
Bake in the preheated oven for 50 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
Optional:
Grand Marnier Glaze:
Whisk together 1 c powder sugar + 1/4 c grand marnier.
Orange Glaze:
Whisk 1 c powder sugar + 3 tbsp orange juice + 1 tbsp lemon juice. Combine with the zest from 1 orange and drizzle over the cranberry bread after it has cooled off completely.