Tag Archives: Ground Turkey

Crock Pot White Chili

27 Oct

I’ve been traveling a lot, working a lot, and frankly, playing a lot.  Which means I have not had a lot of time to cook dinner.  I need something that can do the cooking for me when I’m running around. And friends, that is the exact beauty of the crock pot.  Most are fairly cheap at about $30, and they will let you multi-task with ease.

One of my favorite crock pot recipes is for White ChiliIt’s easy, it feeds an army, and is perfect for football on Sundays.  

Best-Ever White Chili (adapted from 150 Best Slow Cooker Recipes)

  •  2 tbs vegetable oil
  • 1 lb ground turkey or ground chicken
  • 2 onions, chopped
  • 6 cloves of garlic, minced
  • 1 tbs cumin
  • 2 jalapeno peppers, minced
  • 1 tbs both salt and black peppercorns
  • 1 1/2 tsp crushed red pepper flakes
  • 1 can of Cannellini Beans (19 oz)
  • 1 can of diced or crushed tomatoes (28 oz including juice)
  • 2 cups chicken or vegetable stock
  • 1 1/2 cups shredded monterey jack or sharp cheddar cheese

In a skillet, heat 1 tbs veg oil over medium-high heat.  Add ground turkey and cook breaking up the meat until it is no longer pink. Drain the meat and transfer it to the crock pot.  Reduce the oven heat to medium and add the remaining oil to the pan.  Add chopped onions and cook until softened.  Then add garlic, cumin, jalapeno, red pepper flakes, salt and pepper, and cook stirring for about a minute.  Add the tomatoes and broth, and bring to a boil.  Cook until the liquid is reduced by one-third (approximately 5 mins).  Add the beans to the stoneware and pour the tomato mixture over them.

Stir the ingredients in the crock pot and put on the cover.  Cook on low setting from 6-8 hours, or high setting for 3-4 hours.  Afterwards, stir in cheese and cover and cook for 20 more mins. 

For those of you with unpredictable hours (ahem), don’t forget that you can let the crock pot work while you sleep!  Talk about multi-tasking.  I often cook while I sleep and then just put the porcelain dish in the fridge.  Dinner is served!

 

Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

 

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Meatball vs. Meatball

5 Oct

Since moving into my own apartment (holy expen$ive rent Batman), I had to cut back on dining out and rethink my grocery list. The good news is that I’m cooking and experimenting every night. The bad news is that I have to eat leftovers…GASP!  The only way I can handle leftovers is to trick myself by converting them into something new with different flavors.

This week’s grocery trip included ground turkey so I decided to split the package in half to make meatballs two ways!  Don’t they look delish?  They were, and easy too! 

Asian Meatballs (yield 12-14 meatballs)

  • 1 tbs garlic,minced
  • 1/3 cup yellow onion, chopped (use half a medium-sized onion for each recipe)
  • 3 tbs reduced sodium soy sauce
  • 1/2 tbs fresh ginger, minced
  • sprinkle of salt
  • 1/2 tsp pepper
  • 1 tbs veg oil

Using your hands combine all ingredients (except veg oil) in a large bowl, and roll into little balls.  Pour veg oil in skillet over medium heat for about 3 mins per side.  Using tongs, touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest throwing them over a bowl of noodles with a quick peanut, soy and ginger sauce.

Tuscan Meatballs (yield 12-14 meatballs)

    • 2 tbs garlic, minced
    • 1/3 cup yellow onion, chopped
    • 1 tbs fresh rosemary, chopped finely
    • 3 sundried tomatoes, chopped finely
    • 1/3 cup shredded pecorino romano
    • 1 tsp pepper
    • sprinkle of salt
    • 1 tbs olive oil

Once again, use your hands combine all ingredients (except olive oil) in a large bowl, and roll into little balls. Pour olive oil in skillet over medium heat for about 3 mins per side. Using tongs touch top of each meatball to make sure it’s firm and cooked through.  Afterwards, I suggest making yourself an openfaces meatball sandwich.

So, what’s your favorite meatball?