Wednesday, September 22, 2010

Turkey Chili - Clean Mama Blog

2 pounds ground turkey - I used 2 - 20 oz packages
2 tablespoons olive oil - didn't use
1 medium onion, chopped finely
3 tablespoons chili powder - I used 2 TBL because that's what I had
1 (15-ounce) can kidney beans, drained and rinsed - I used Black Beans
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes (note: you can also use chopped fresh tomatoes for half of the fire-roasted, if desired)
1 medium sweet potato, peeled and shredded
1 (15-ounce) can low-sodium chicken broth - I used water and 2 boullion cubes
1/4 cup instant tapioca (recommended: Minute tapioca)
2 tablespoons soy sauce
1 tablespoon kosher salt - I used about 1 tsp.
2 teaspoons granulated garlic
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
Optional: 1/2 to 3/4 cup lager-style beer - I used 1 bottle
Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions or whatever your family desires

1. Heat one tablespon olive oil over medium heat, add ground turkey and saute thoroughly until cooked through. Drain in colander and set aside. Meanwhile, heat one tablespoon oil over medium heat and saute onion over medium heat until softened, 5-7 minutes.
2. Put the turkey and onions in the slow cooker and add all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours. If you prefer a thicker consistency to your chili, take the cover off for the remaining hour or so to allow some of the liquid to evaporate.
3. If desired, stir in the beer and allow to simmer for the last hour or so if using, and season with more salt and pepper, to taste. Divide the chili among bowls. Serve with the toppings of your choice.

The Best Cornbread - By What We Eat Blog

1 Tbsp Oil
1 cup milk (warm)
1 egg (beaten)
1/2 cup sugar
1/2 cup yellow cornmeal
1 cup flour
2 tsp baking powder
1/4 tsp. baking soda
1/2 tsp. salt

1. Mix all ingredients. Batter will be thin.
2. Pour into 8x8 pan. Bake 25-30 minutes at 350 degrees. (I had to go almost 35 minutes - check for a moist crumb.)

I think honey butter is a MUST for this.... so delicious!
*Can be easily doubled and cooked in a 9x13 pan.
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