There’s only a week until Halloween and we have a lot to do, people. There are copious amounts of food-coloring, meat-sculpturing, vegetable-carving and other compound verbs that you never thought would be part of your late October repertoire.
Let’s get started, shall we?
I’m always on the look out for a good white chili recipe, but I haven’t found one that takes all of the elements I like into one bowl.
So I came up with this one.
It’s a true slow-cooker recipe–not one of those fake ones that makes you prepare 9/10 of the ingredients on the stovetop before putting into the crock pot. I hate those. Why bother unless you really love doing dishes.
Because this is made with ground turkey rather than beef, I think it’s well-suited to be put in the crock-pot raw. The only explanations I can find for browning first is for depth of flavor and to drain off the fat. With lean turkey, there isn’t much fat to drain off, so have at it. It will be cooked thoroughly after 8 hours.
Also, this uses dried beans rather than canned which allows the bean to hold up and still have a nice texture.
White Turkey Chili
1 package lean ground turkey (it’s a little over a pound)
1 onion, chopped
2 stalks celery, chopped
1-2 cloves of garlic, minced
1 package of dried white navy beans or other white bean
1 10 oz can of Rotel tomatoes, drained
2 cups frozen corn
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/2 t. pepper
32 oz carton of chicken broth
1 12 oz bottle of beer
1/2 cup heavy cream
Shredded cheese, sour cream, and/or chopped scallions for toppings
1.) Put the ground turkey on the bottom of a heating slowly and break up slightly. Add next 11 ingredients and gently combine.
2.) Cook covered (duh) for either 8 hours on low or 6 hours on high. If it gets dry at any point, don’t be afraid to add more broth, beer or water.
3.) With 30 minutes left to go in the cooking time, add the heavy cream and continue cooking.
4.) Serve with your favorite chili toppings, but be aware of hitchhiking ghosts.
We have entered into two of my favorite themed-cooking seasons: Fall and hockey.
Seemingly disjointed and rather unculinary-like I know, but humor me with my explanation and invitation to join me on this strange road trip.
First off, Autumn time for food-lovers is a no-brainer but lots of-stomacher. Not only are cool afternoons the best time for comfort foods, but for a solid month you get to turn everything you eat into the shape of a zombie or a witch’s hat. What’s not to love there?
But October also means the NHL resumes its regular schedule and in our house, that’s also a reason to celebrate.
For much of the season, I coordinate our meals to include a signature dish from the Nashville Predator’s particular road opponent. It is a light-hearted theme but also a symbolic gesture of support in cuisine for my favorite team in my favorite medium. Unfortunately, I am also unreasonably superstitious, so depending on the outcome of the game, the dish may or may not be repeated or we might have to eat until every game night until June.
Even if Nashville is your second favorite team in the league, I invite you to enjoy these recipes for nights on the couch watching the game together, or on non-sporting event evenings as well.
We kicked off our 2013-2014 Cup run in St. Louis–a city we happily called home for over five years–with a toast of Toasted Ravioli. Unfortunately, we lost this game so this was probably the last time I’ll make it this season. (That shouldn’t stop you, though.) St. Louis Style Toasted Ravioli
1 package of frozen cheese or meat ravioli, thawed
Breading station of egg and Italian-seasoned breadcrumbs
Vegetable oil for frying
1.) Heat a couple of inches of vegetable oil in a deep pan for frying.
2.) Dredge each ravioli in the egg wash and then breadcrumbs. Lightly fry in oil for about 2-3 minutes on each side before drying on a paper towel.
Either serve right away with warmed marinara sauce, or put on a cookie sheet into a warm oven until face-off.