It's here! Fall has officially begun and as promised last week, I've got a pumpkin recipe that will, if I can be so bold, blow your mind. Sure, I love pumpkin spiced desserts and other sweet recipes, but you know what? Pumpkins are vegetables and they make for delicious savory dishes too. As promised, this chili pairs wonderfully with last week's Cornbread Muffins recipe and if you need to throw it in a crockpot instead of cooking it on the stovetop, that works! Just make sure to brown your onion and ground turkey first, then dump all the ingredients in and set the crockpot for 4-6 hours on low. Without further ado, here you go!
2 T extra virgin olive oil
1 onion, chopped
1 lb organic ground turkey
1 t salt
1 t ground black pepper
1 lg acorn squash
1 (15 oz) can black beans, rinsed
1 (15 oz) can fire roasted tomatoes
1 c pumpkin puree
1 t cinnamon
1 t cumin
1 t chili powder
1/4 t cayenne
1 c vegetable or organic chicken broth
In a non-stick soup pot over medium heat, sauté the chopped onion in olive oil 'til translucent. Add ground turkey and cook 'til most of the pink is gone. As meat cooks, season with salt and pepper. Meanwhile, chop up acorn squash into 1/2 inch cubes, discarding seeds and skin as you cut. Add acorn squash, black beans, tomatoes, pumpkin puree, cinnamon, cumin, chili powder, cayenne, and broth to the pot and stir to combine. Bring chili to a low simmer and cover, allowing to cook for 30 minutes. After 30 minutes, check if acorn squash is cooked through (should be fork tender). Serve warm with organic shredded cheese, plain yogurt, sour cream, or crushed tortilla chips, as desired.
This soup is wonderful for the transition from summer to fall. Tomatoes are obviously a star of the summer garden and yet, a warm bowl of soup welcomes cozying up celebrate those colder months. And while this soup will be best with in-season homegrown tomatoes (I cannot lie), you could easily make it year round with store bought tomatoes or even canned (use two 28oz cans of fire roasted tomatoes and skip all the steps involved with blanching and broiling). So however you decide to tackle this recipe, enjoy the ever-comforting art of stirring that soup pot!
Garden Fresh Tomato Soup
12 medium ripe tomatoes of any variety
1/4 c olive oil, divided
2 T balsamic vinegar
1 t salt, divided
1 t black pepper, divided
1 sweet onion, chopped
3 carrots, chopped
1 t dried basil
1 t red chili flakes (optional)
1 1/2 c raw cashews
1 quart vegetable broth
Large handful fresh basil
Bring a large pot of water to a rolling boil. Preheat your broiler to high and set out a large, greased cookie sheet. Score each tomato by making an X anywhere on the skin. Gently drop each tomato into the pot of water and return to a boil. After 2-3 minutes (or when tomato skins begin pulling away from flesh), remove tomatoes with tongs and set aside to cool slightly. Once cool enough to handle, peel each tomato and slice in half (discarding any remaining stems/cores), placing on the cookie sheet. Toss sliced tomatoes in 2 T olive oil, 2 T balsamic vinegar, 1/2 t salt, and 1/2 t black pepper. Broil for 5-10 minutes, or until tomatoes begin to darken and bubble.
Meanwhile, empty your water pot and return to the stove over medium heat. Add remaining olive oil and sauté chopped onion and carrots until veggies begin to caramelize. Then, add in remaining slat, pepper, dried basil red chili flakes (if using), and cashews. Stir to combine and continue sautéing this mixture for 5 more minutes (use a splash of vegetable broth here and there if bottom of the pan requires some deglazing). Lastly, add in vegetable broth and broiled tomatoes (with all their juices). Stir to combine and bring to a simmer. After 5 minutes of simmering, puree the soup 'til smooth by transferring to a blender or using an immersion blender. Lastly, stir in fresh basil 'til wilted. Serve immediately and top with extra basil, red chili flakes, parmesan cheese, or a drizzle of olive oil, as desired. Store leftovers in the refrigerator for up to 1 week or in the freezer for up to 6 months. Enjoy!
It's recipe sharing time again! Today I want to put some white bean chicken chili on your tables. This dish is SUPER simple but does not compromise on health or flavor. Isn't it exciting when a dish fits the bill on all three accounts? Enjoy, friends!
White Bean Chicken Chili
1 T olive oil
1 sweet onion, chopped
2 organic green bell peppers, chopped
Generous pinch sea salt
Pinch black pepper
1 t cumin
1 lb organic ground chicken
8-10 oz jar good quality salsa verde
1 qt organic chicken broth
2 cans white beans, drained and rinsed
In a large soup pot, saute onion and bell peppers in olive oil over medium heat 'til onions are translucent. Season with salt, pepper, and cumin. Add ground chicken to the pot and break up with a wooden spoon. Cook until pink color is nearly gone (chicken will finish cooking during the simmering process). Add salsa verde, chicken broth, and white beans to the pot. Bring chili to a simmer and leave simmering, uncovered, for 20 minutes. Serve warm with organic white cheddar cheese and organic whole milk yogurt, as desired.
The weather is doing all sorts of mysterious things across the nation this week. We went from hot to rainy in a matter of hours here in Southern California, watching a broadcast in New York this morning, I see people freezing their cans off...and Instagram posts from the Midwest tell me there are even new blankets of snow in certain states! Weird.
So, I thought it appropriate to whip out a cozy recipe. If you're chilling inside this weekend because of the cool weather, but wanting to stay diligent with the spring cleaning you may be doing for your body (I know I'm not the only one who starts to lighten up her diet this time of year), a steamy bowl of vegan chili might just fit the bill!
Vegan Crockpot Chili
1 T extra virgin olive oil
1 medium onion, chopped
1 organic, red or orange bell pepper, chopped
6 cloves garlic, finely chopped
½ t sea salt
½ t cracked black pepper
1 t cumin
1 t cinnamon
1 t chili powder
2 zucchini, chopped
2 yellow squash, chopped
2 cans (15 oz) black beans, drained and rinsed
1 can (15 oz) fire roasted, chopped tomatoes
2-4 c vegetable broth
½ c steel cut oats
In a large skillet, over medium heat, cook onions and peppers in the olive oil, until onions are translucent. Add garlic and all seasoning and cook for an additional 1-2 minutes, just until garlic begins to brown. Immediately transfer this mixture to a large crockpot. To the crockpot, add the zucchini, yellow squash, black beans, tomatoes, and 2 c vegetable broth. Cover and set crockpot to low for 4-6 hours. Two hours before serving, add the steel cut oats to the chili, stirring to combine. Also at this time, add additional vegetable broth if chili needs more liquid (depending on your crockpot, this may be the case...I would simply eyeball it, making sure there is enough liquid to generously coat the oats). Chili is done once oats are cooked through (about 2 more hours on low).
Enjoy, and have a cozy weekend!