Turkey Chili

Serves 8 

You can make ½ of this recipe. 

Ingredients:

2 TBS vegetable oil

2 lbs of ground turkey  (or 1 ½ lbs of ground turkey and ½ lb of Spanish chorizo sausage cooked).

1 large red bell pepper, diced

1 large green bell pepper, diced

1 large yellow onion diced

2 15-16 oz cans OR 1 28 oz can of diced tomatoes

2 15-16 oz cans dark red kidney beans

2 12 oz jars of chili sauce

2 cups of water

2 TBS of chili powder

1 tsp tabasco

1 TBS worcestershire sauce

½ tsp black pepper

¼ tsp cayenne pepper

1 TBS salt

Directions:

Heat the pot on medium and add the oil.  Saute the onion and peppers for 5 minutes.  Add the turkey and cook until no longer pink.  Add the spices and remaining ingredients and bring to a boil.  If you’re using the sausage, add it now.  Reduce to a simmer and cook over low to medium heat for 30-45 minutes.  Serve topped with a little sourcream, cheddar cheese and tortilla chip.

This recipe is from Chef Wilhelm in Naples, FL.

Homemade Apple Sauce

When the fall comes, there's a huge variety of apples available.
MacIntosh apples are excellent for baking and for making apple sauce or baked apples.

Makes 4 cups

Ingredients: 

4 pounds apples, peeled and cored  (about 8 apples)
4 strips of lemon peel
1/4 teaspoon ground cinnamon or 1 cinnamon stick
1 cup water

Directions: 

Peel, core and chop your apples into large chunks, about 8 pieces per apple. Put all of the ingredients in a large pot and bring to a boil. Once boiling, reduce it to a simmer and cover the pot. Cook for approximately 30 minutes, or until apples are quite soft. (I like to see that I can squish them with the back of a fork.) Fish out the lemon peels and whole cinnamon stick, if you used one, and let it cool.

Puree in a food processor, blender or food mill. Or for a chunkier version, use a potato masher. 

Spinach & Tuna Salad with Roasted Tomatoes

Serves 4

Ingredients

• 6 whole Roma tomatoes, halved 
• 2 tablespoons of olive oil 
• 1/8 teaspoon pepper 
• 1 bag of spinach (organic - baby) 
• 1 bunch of fresh asparagus 
• 9 ounce can of tuna, packed in water (Tonnino Brand)

Dressing

• 2 tablespoons of olive oil 
• 2 tablespoons of fresh lemon juice 
• 1/4 cup of basil leaves, shredded 
• 1 teaspoon of brown sugar 

Preparation

1. Place the tomatoes on a baking sheet, cut side up and sprinkle with olive oil and pepper.  Bake at 350F for about 25 minutes till they are soft.  Cool. 
2. Blanch the asparagus by putting 1/2 inch of water in a shallow pan.  Add the asparagus and cook on high for about 5 minutes - turning the spears till they are bright green and still crisp.  Cool. 
3. Arrange the spinach and asparagus on serving plates.  Top with the tomatoes. (3 per person). 
4. Drain the tuna and add a small scoop to each salad. 
5. To make the dressing, combine the oil, lemon juice, basil and sugar in a small jar and shake well.  Drizzle over the salad. 

Tips

• To prepare asparagus, snap the ends off - about 1-2" on each stock.  They will break off naturally.  Buy the thickest asparagus you can find as it is tastier and more tender than the thin spears. 
• If you prefer fresh tuna, grill the tuna first and let it cool.  Slice it and serve with the salad.  You can substitute cooked chicken for the tuna. 
• Try Chunk White - Tongol brand tuna available at Whole Foods. 
• Always add the salad dressing just before serving.  When the dressing sits too long on the salad, the leaves will become soggy.  Serve the dressing separately on a buffet table where food is available for a long period of time. 

Carrot Cake with Honey Cream Cheese Icing

Makes 1 – 9” Single layer cake 

Ingredients:

1 cup sifted flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ cup corn or canola oil
1 cup white sugar (or a bit less)
2 eggs
1 ½ cups grated raw carrots
½ cup finely chopped pecans or walnuts
  (reserve 2 Tbs chopped nuts to sprinkle on top) 

Directions: 

Pre-heat oven to 325F.  Oil and line with parchment paper,  a 9” round cake pan.  Sift flour, baking powder, soda, salt and cinnamon.  Set aside. 

Measure oil into a large bowl.  Gradually add sugar, beating well after each addition at high speed. 

Beat eggs until light and fluffy.  Gradually beat a little at a time into the oil/sugar mixture and beat till smooth. 

Stir in the sifted ingredients a little at a time.  Add the carrots and nuts and mix. 

Pour into the pan and bake at 325F for 45-55 minutes.  Check.  Cool in pan before removing. 

Icing:

Beat one 8oz package of cream cheese (softened) with ¼ cup honey and 1 tablespoon of grated orange rind for 1-2 minutes.  Then add ¼ cup of heavy cream (whipping cream – can probably use milk) and beat another 1-2 minutes.  Spread over cooled cake and sprinkle with nuts. 

Edamame, Corn & Black Bean Salad

Serves 4 - 6 people (6 cups)

Ingredients: 

2 Cups Edamame fresh or frozen (shelled)

2 Cups fresh corn (2 cobs), cut the corn off the cob

1 cup cooked black beans (canned)

1 small diced red onion, or 1 small shallot chopped fine

1/2 cup diced red pepper

1/2 cup diced green pepper

2 TBS chopped fresh parsley

2 TBS chopped fresh cilantro

1/4 cup fresh lemon juice (meyer lemons are great)

1 TBS honey

1/2 cup Canola oil

1 tsp sea salt (or less)

3/4 tsp black pepper

2 dashes tabasco or some paprika

Directions:

Put lemon juice honey, oil, salt, pepper, tabasco in a mixing bowl
and whisk well to combine. Add more honey if you like it a bit sweeter. 

Add the rest of the ingredients and mix well. Marinate for one hour in
the fridge.

This is a great side salad to serve with chicken, pork, or fish.

You can use chickpeas or lima beans too.

Fresh Corn and Red Peppers with Parsley

Serves 6

Ingredients:

6 fresh cobs of corn, cut off the cob
1 red pepper, chopped
2 TBS chopped parsley
1 TBS butter
1 TBS olive oil
Salt & pepper

Directions:

In a medium saucepan, melt the butter and oil.

Add the corn & peppers. Stir occasionally on Medium.
Cook for 5-8 minutes till warmed though. The corn should still be crisp and firm.
Add salt & pepper and chopped parsley.

Serve hot as a side dish, or cold on a salad.

Baked Egg Casserole

This recipe was given to me by my friend Laura. It's great dish to make ahead as it is refrigerated overnight and then baked in the morning.

Serves 6

Ingredients:

6-8 slices firm white bread (like Pepperidge Farm)
butter
8 oz (2C) shredded sharp cheddar
8 eggs, well beaten
2 cups of half and half cream 

1 tablespoon of chopped chives - or green onions

Additions: 

(any of these ingredients - or whatever you like)

1 cup of fresh asparagus. Steamed (5 minutes) - cooled and cut into 1/2 inch slices.

1 roasted red pepper - chopped. You can make your own or purchase about 1/4 cup at a deli.

1 cup of chopped ham or 1 lb of sausage, or 1/2 cup cooked pancetta chopped, or 1/2 cup cooked bacon, chopped

1/4 cup of chopped fried onions

1 cup cooked chopped mushrooms

Directions:

Cut the crusts off the bread slices and lightly butter the bottom of a casserole dish (8 1/2 x 11). 

Place the bread slices, cutting to fit, in the bottom of the dish. If you are using the sausage, cook it until it's crumbly, drain, and spoon it evenly over the bread. If using ham/bacon/pancetta, spread over bread. Evenly distributed the vegetables. Sprinkle cheese evenly. 

Mix together the eggs and half and half. Pour carefully over bread/meat/cheese layers. Cover and refrigerate overnight. 

In the morning, take the casserole out of the fridge and preheat the oven to 350F. Sprinke the chives/onion on top. Bake for 30-35 minutes or till set in the middle and lightly browned.

This is great served with baked tomatoes and fried mushrooms. If you decide to make the egg dish vegetarian, serve with ham or sausages on the side, or smoked salmon.