Tag: chipotle peppers

Turkey and Pumpkin Chili

With lots of leftover roast turkey, I went looking for a turkey chili recipe and discovered this one at AllRecipes.Com:

http://allrecipes.com//Recipe/pumpkin-turkey-chili/Detail.aspx

It was a good starting point for an after Thanksgiving meal using leftover turkey. Obviously you could use ground turkey in place of the leftover roast turkey

Ingredients

  • 1 roasted turkey thigh, de-boned and chunked. This should produce about 1-1/2 cups of dark meet.
  • 1/2 cup onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 4 cloves garlic, chopped finely
  • 1 15 oz can tomatoes
  • 1 15 oz can dark red beans
  • 1 15 oz can pureed pumpkin
  • 1/2 to 1  cup chick broth
  • 2 tbs olive oil
  • 1 1/2 tsp chipotle chili powder
  • 1 tsp chili powder
  • 1 1/2 tsp cocoa powder
  • 1 tsp cumin
  • 1 tsp oregano
  • salt to taste
  • 2 oz grated cheese (cheddar or jack)
  • 3 chopped scallions
  • Sour cream

Putting it all together

  1. Add olive oil to a pot and heat over medium heat
  2. Add chopped vegetables (onion, pepper, and garlic). Saute until softened
  3. Add turkey. If using ground turkey, cook about 5 minutes or until the turkey is nearly cooked through.
  4. Add tomatoes, pumpkin, an beans.
  5. Add enough chicken stock to reach desired consistency.
  6. Add chili powder, chipotle chili powder, cumin, cocoa power, oregano.
  7. Add salt to taste
  8. Bring to a boil and reduce heat.
  9. Simmer for about 10 minutes.

Serves 5-6.

Condiments

Serve with chopped scallions, grated cheese, and sour cream.

Jicama slaw

When shopping in a different grocery store, I often see produce that I pass by in other stores.  I saw some Jicama over the weekend and decided it would be good in a salad....

Ingredients

  • 1 jicama, peeled and julienned, or cut into thin match sticks
  • 3/4 cup Napa cabbage, shredded or thinly sliced
  • 1/2 sweet onion thinly sliced
  • 1-2 scallions, thinly sliced
  • 1/3-1/2 cup cilantro, sliced (to taste)

Dressing

  • 2 canned chipotle peppers with sauce, finely chopped
  • 2 tbs honey
  • Juice from 1 1/2 to 2 limes
  • 1/2 tsp salt
  • Freshly ground black pepper to taste
  • 1/4 -1/3 cup olive oil

Putting it all together

  1. Chop all the vegetables and combine in a bowl large enough to easily toss with the dressing.
  2. Wisk the dressing in a small bowl just to combine.
  3. Pour dressing over the vegetables and mix until thoroughly combined.
  4. Taste and adjust for seasoning, adding more lime, chipotle peppers, or salt.

Black bean and roasted corn soup

A quick black bean soup recipe for two.

Ingredients

  • 1 15 oz can black beans.
  • 2 cups chick stock
  • 1/2 cup roasted corn (I used Trader Joe's frozen roasted corn)
  • 1/2 small onion, diced
  • 1/2  red bell pepper, diced
  • 1 garlic clove(s) finely chopped or pressed through garlic press
  • 1 Tbs olive oil
  • 1 canned chipotle pepper from a can of chipotle peppers in adobo sauce (more or less to taste)
  • 2 scallions roughly chopped.
  • 1/4 lime

Procedure

  • Add the olive oil to a hot sauce pan.
  • Add garlic to oil and cook for 30 seconds or until fragrant.
  • Add onion and cook until softened
  • Add red bell pepper to the garlic and onion mixture and cook for 2 minutes.
  • Drain and rinse black beans; add the beans to the peppers, garlic and onions.
  • Add roasted corn to the pan.
  • Chop and add chipotle pepper to the pan.
  • Add chicken stock to the pan and bring to a boil.
  • Taste and adjust seasoning.
  • Garnish with chopped scallions and lime juice

Variations

Vegetable stock can be substituted for chicken stock for a vegetarian dish. Chipotle chile powder can be substituted for the canned chiles.

Possible garnishes

Chopped fresh cilantro
Sour Cream

Roasted Butternut Squash and Corn Soup

Ingredients

1 butternut squash
2 Tbs olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 small onion chopped
2 cloves garlic chopped
1 cup frozen corn
1 Tbs olive oil
1 cup frozen roasted corn or 2 ears of fresh corn (I get it frozen at Trader Joe's)
1 chipotle pepper and canning sauce
1/2 cup pumpkin seeds
1 quart chicken broth
1/2 cup milk

Possible Garnishes: Sour cream, Yoghurt, roasted pumpkin seeds, mint, celantro, quesa fresca

Procedure

  1. Peel the butternut squash, cut in half lengthwise and remove seeds from the center. Cut into pieces equal in size.
  2. Toss the squash with 2 Tbs olive oil, salt and pepper and spread in a single layer on a baking sheet or roasting pan.
  3. Roast the butternut squash in a 350 degree oven until soft.  (40-50 minutes)
  4. If using fresh corn, remove the husks and roast along with the squash, removing after 15-20 minutes.
  5. Heat a 2 quart pan over medium heat. Sauté the onion and garlic in one Tbs olive oil until aromatic and softened (3-5 minutes).
  6. Add 1/2 cup pumpkins seeds to the onion and garlic mixture and sautee until the seeds swell and begin to pop.
  7. Add one cup frozen corn and one chipotle pepper with 2 Tbs canning sauce to the onion, garlic, and corn mixture. (Adjust the amount of peppers to suit your taste).
  8. Add the roasted squash.
  9. Add enough chicken stock to cover.
  10. Cook until the mixture just begins to boil.
  11. Remove from heat and puree the soup with a food mill, blender, or stick blender.
  12. Add 1/2 cup of milk and enough chicken stock or water to reach a desired consistency.
  13. If you roasted fresh corn, remove the kernels from the cob with a knife.
  14. Add the roasted corn to the soup and heat until the soup just comes to a simmer.
  15. Possible garnishes:  Sour cream or yoghurt, pumpkins seeds, fresh cilantro or mint.

Serve with a rustic whole grain bread or corn tortillas.