Mexican Black Bean Turkey Sausage Chili
Serves 6-8
Ingredients
Sausage:
1½ tbsp [22 ml] Hungarian sweet paprika
2 tbsp [30 ml] minced garlic
3 tbsp [45 ml] dry red wine
2 tbsp [30 ml] sherry vinegar
2 tsp [10 ml] ancho chili powder
1 tsp [5 ml] ground cumin
½ tsp [2.5 ml] dried oregano
½ tsp [2.5 ml] ground coriander
½ tsp [2.5 ml] ground black pepper
Ddash kosher salt
¾ lb [360 g] lean ground pork
¾ lb [360 g] ground turkey breast
Chili:
2 tbsp [30 ml] olive oil
2 cups [500 ml] diced onion (about 2 medium)
1 tbsp [15 ml] ground cumin
1 tbsp [15 ml] finely minced garlic
2 tsp [10 ml] dried oregano
3 canned chipotle chiles in adobo sauce, minced
4 15-oz [440 ml] cans black beans, rinsed and drained, divided
3 cups [750 ml] chicken broth, divided
1 cup [250 ml] water
1 28-oz [830 ml] diced tomatoes
¼ cup [60 ml] freshly squeezed lime juice
¼ cup [60 ml] finely chopped cilantro, stem and leaves
To serve:
Low-fat sour cream or greek yogurt, sliced green onions, fresh coriander leaves, tortilla chips
Method
To prepare sausage, combine first 12 ingredients in a large bowl. Cover and refrigerate overnight.
To prepare chili, heat oil in a large saucepan over medium-high heat. Add sausage mixture; cook 7 minutes or until browned, stirring to crumble. Add onion, 1 tbsp cumin, 1 tbsp garlic, 2 tsp dried oregano and chiles; cook 4 minutes or until onion is tender. Place 1½ cups [375 ml] black beans and 1 cup [250 ml] broth in a food processor; process until smooth. Add pureed beans, remaining beans, remaining 2 cups broth, water and tomatoes (with juices) to pan; bring to a boil. Reduce heat and simmer, partially covered, 45 minutes or until thick. Stir in lime juice and cilantro.
Ladle about serving bowls and garnish each serving with sour cream, green onions and coriander. Enjoy with tortilla chips.
Recipe Credit: Adapted from Cooking Light Magazine
Turkey Cakes with Wasabi Guacamole
Serves 4
Ingredients
2 zucchinis, coarsely grated (net weight 8.8 oz [250g])
Salt and black pepper
1.3 lb [600 g] minced turkey, or chicken
1 medium free-range egg
1½ tsp [7.5 ml] ground cumin
3 tbsp [45 ml] chopped coriander
3 tbsp [45 ml] chopped mint
2 garlic cloves, peeled and crushed
½ cup [125 ml] chopped green onion
Vegetable oil, for frying
2 tbsp [30 ml] sweet chilli sauce
1 tsp [5 ml] mirin
½ tsp [2.5 ml] toasted sesame seeds
For the wasabi guacamole
2 ripe avocados, peeled, pit removed
2 tbsp [30 ml] lime juice
2 tsp [10 ml] wasabi paste
¼ cup [60 ml] chopped green onion
Salt
Method
Heat the oven to 350°F [180°C]. Put the grated courgette in a sieve, mixed with a quarter-teaspoon of salt, and leave to drain for about 15 minutes. Squeeze out as much liquid as possible with your hands, then put the courgette in a large mixing bowl along with the turkey, egg, cumin, coriander, mint, garlic, three-quarters of the spring onion, a teaspoon [5 ml] of salt and some black pepper. Mix together well, then shape into 12 patties.
Heat 2 tbsp [30 ml] of vegetable oil in a large frying pan and fry the patties for four minutes, turning once, until nice and brown on both sides. Transfer to a baking tray and finish off in the oven for a further 12 minutes. Turning the patties once after 6 minutes.
While the turkey cakes are in the oven, make the guacamole: mash the avocado with a fork and mix together with the lime juice, wasabi, chopped spring onion and half a teaspoon of salt.
Mix the sweet chilli and mirin in a separate bowl, and brush this over the turkey cakes as soon as they come out of the oven. Sprinkle the sesame seeds on top and serve with the guacamole on the side.
Note: This recipe does great as a cocktail bite. Simply shape into small meatballs instead of patties, brown all over in a pan for 4 minutes, then finish in the oven for 8 to 10 minutes. Serve with cocktail picks, with guacamole on the side.
Recipe Credit: Adapted from Yotam Ottolenghi, The Guardian
Moroccan-Spiced Lamb Patties with Peppers and Halloumi
Serves 4
Ingredients
12 oz [340 g] roasted red peppers, cut into ½-in [1½-cm] strips (2 cups)
1 large, sweet onion, thinly sliced
8 oz [225 g] halloumi cheese, cut into ¼-in [¾-cm] thick slices
½ tsp [2.5 g] crushed red pepper
2 tbsp [30 ml] extra-virgin olive oil
Kosher salt and freshly ground black pepper
1½ lb [680 g] ground lamb
2 tsp [10 ml] ground cumin
¼ tsp [1.25 ml] cinnamon
Pinch ground cloves
2 tbsp [10 ml] chopped flat-leaf parsley
Warm pita, for serving
Method
Preheat the oven to 450°F [235ºC]. In a large roasting pan, toss the peppers, onion, halloumi and crushed red pepper with 1½ tbsp [22 ml] of the olive oil. Season with salt and pepper.
In a medium bowl, knead the lamb with the cumin, cinnamon, cloves, 1½ tsp [7.5 ml] kosher salt and ½ tsp [2.5 ml] black pepper and form into four 4-inch patties. Be careful not to overwork the meat so the patties do not become hard and dry. Arrange the patties over the vegetables and rub lightly with the remaining ½ tbsp [7.5 ml] olive oil. Roast for 25 minutes, until the vegetables are very tender and the patties are cooked through. Sprinkle the parsley on top and serve with warm pita wedges.
Serving alternatives: Serve the patties and the peppers, onion and halloumi mixture stuffed into warm pita as sandwiches. Or, serve in grilled hamburger buns.
Recipe Credit: Adapted from Grace Parisi, Food & Wine Magazine
Endive, Pear and Duck Gratin
A very elegant gratin that equally impresses served for brunch or dinner.
Serves 4
Ingredients
1 lb [454 g] endives
2 tbsp [30 ml] butter
2 shallots, chopped
2 duck leg confits, bones and skin removed
2 cups [500 ml] dry white wine or chicken broth
2 pears, peeled and cut into quarters
3 cups [750 ml] homemade or store-bought bechamel sauce
3.5 oz [100 g] Gruyere or Swiss cheese, grated
¼ cup [65 ml] bread crumbs
Salt and pepper, to taste
Method
Preheat oven to 350°F [180°C]. Butter one large or 4 individual baking dishes.
Cut endives in half and remove tough base. Set aside.
In a large pan over medium heat, melt butter. Add shallots and duck meat, cook 1 minute. Add in white wine, endives and pears. Season with salt and pepper. Cover and cook 8-10 minutes.
Meanwhile, blend bechamel sauce and half of the cheese.
Transfer endive and duck preparation to baking dish(es). Pour over bechamel sauce, sprinkle with bread crumbs and remaining cheese. Bake the single large baking dish for 45 minutes or the 4 individual baking dishes for 20 minutes, or until bubbly and golden. Serve very hot with a green salad.
Variation: Replace duck confit with chicken, ham or roast pork leftovers.
Recipe Credit: EndivesDiva.com
Pork-Jasmine Rice Meatballs with Baby Bok Choy
A tasty and fairly light meal in a bowl.
Serves 3-4.
Ingredients
Meatballs
1 cup [250 ml] water
1/3 cup [85 ml] jasmine rice (or other long-grain rice)
¼ cup [62.5 ml] dry breadcrumbs
2 finely chopped green onions
¾ tsp [3.75 ml] salt
¼ tsp [1.25 ml] freshly ground black pepper
1¼ lb [565 g] ground pork (or turkey)
2 large egg whites
1 garlic clove, finely minced
Bok choy
6 baby bok choy [~1 1/3 lb, 605 g]
2 teaspoons vegetable oil
2 finely chopped green onions
1 tbsp [15 ml] shredded peeled fresh ginger
1 garlic clove, finely minced
1 cup [250 ml] water
¾ cup [187.5 ml] fat-free, less-sodium chicken stock
3 tbsp [45 ml] low-sodium soy sauce
1½ tsp [7.5 ml] sugar
½ tsp [2.5 ml] crushed red pepper
1½ tbsp [22.5 ml] dry sherry
2 tsp [10 ml] cornstarch
Method
Prepare the meatballs: Bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice, reduce heat and simmer 15 minutes or until rice is almost tender. Drain and cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs, cook 5 minutes, browning on all sides. Cover and reduce heat to medium. Cook for 10 minutes or until done, turning often. Remove from heat and keep warm.
While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.Heat oil in a wok or a large skillet. Add 1/4 cup onions, ginger and 1 garlic clove. Sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper) and pour over bok choy. Bring to a boil, cover, reduce heat and steam over medium-low heat for 15 to 20 minutes or until bok choy is tender, rearranging boy choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.
Combine sherry and cornstarch; add to pan. Bring to a boil, cook 1 minute or until slightly thick. Serve 4 to 6 meatballs per person, with 3 or 4 bok choy halves and drizzle with the sauce.
Recipe Credit: Cooking Light Magazine
