Tag Archives: food

Two-Bean Harvest Chili

Growing up, I always heard that you should eat ham and beans for New’s Years Day because it meant good luck.  But I don’t eat ham (well, maybe I do, that’s a story for another day) so I’m relying on beans to work their magic today.  After all, after the last year I’ve had, I could use all the luck in the world.  Beans are lucky, so they say, because they resemble coins and therefore promote fortune and wealth.  Similarly, cooked greens are also considered good luck because they resemble folded money.  Chicken, which I eat a ton of, is what you are not supposed to eat because they scratch backwards and can promote regret or dwelling on the past.  Who knew?  Luckily, this vegetarian Two-Bean Harvest Chili is full of beans and collard greens so it should be a perfect New Year’s Day good luck meal.

Black beans and pinto beans provide hearty comfort to this chili while fire-roasted tomatoes give a rich smoky flavor that permeates every bite.  Carrots, onion, and collard greens add some fresh bulk making this a satisfying and healthy meal to start to the New Year.  Rather than using one 28-ounce can of fire-roasted tomatoes, I used one 14-ounce can mixed with one 14-ounce can of plain diced tomatoes.  Fire-roasted pack a ton of flavor but a little goes a long way.  Collard greens, which are slightly bitter but can easily withstand heat without wilting too much, can easily be substituted with kale, escarole or spinach (just don’t leave it out – cooked greens are good luck!)  Whether you believe in tales of good luck and fortune or not, I hope the coming year treats you well and I wish each and every one of you a very happy and healthy New Year!  Now, show me the money!

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The ingredients:

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In a large pot, heat oil on medium heat.  Add onion, carrots, garlic,  and 1/4 teaspoon salt.  Cook 8 to 10 minutes or until golden and tender, stirring  occasionally.

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Add collard greens and 1/4 teaspoon salt and cook 1 to 2 minutes or until bright green and just tender, stirring.

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Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.

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Stir in tomatoes and beans.  Simmer 10 minutes, stirring occasionally.

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Divide among 4 bowls; top with sour cream or plain yogurt.

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Additions:

  • Reduced-fat shredded cheddar cheese (topping)

Omissions:  None

Substitutions:

  • Fat-free plain Greek yogurt

Overall Rating:  Love It

Source:  Good Housekeeping Magazine

Turkey Lasagna

Well, here we are on New Year’s Eve…again.  How does one year go by so fast?  For that matter, how does a decade or two decades go by so fast?  It was 22 years ago today that I lost my mom and it’s still so unreal.  I don’t get sad on this anniversary anymore because the sadness comes on throughout the year when I least expect it and it’s enough.  Instead of mourning her on this day, I choose to celebrate her and think of the many times I would stand at the kitchen table with her and assemble lasagna.  It was one of my favorite meals to make with her because we each had our roles.  She would be standing at the counter mixing ground beef and tomato sauce in the electric skillet while I would stand nearby stirring a bowl of cottage cheese, parmesan cheese and egg.  Then we would come together and do the layering until we were left with the perfect pan of lasagna ready for baking in the oven.  I can’t not think of her each time I make lasagna and I’m glad I do.  Making this Turkey Lasagna was no different.

This particular recipe comes from my aunt who started making this a few Christmases ago.  She had found it in the newspaper and liked it so much, it became a regular meal in the rotation.  Ground turkey (or ground chicken) is browned and mixed with jarred marinara, spinach and basil.   A little bit of ricotta is added, making the meat sauce slightly creamy.  Lasagna noodles, meat sauce and parmesan cheese are layered and baked until gold and bubbly.  What I love about this lasagna in particular is not just the addition of the spinach but also that there isn’t much cheese so it keeps the calories down.  Rather than having ricotta or mozzarella cheese layered in, the little bit of ricotta and sprinkle of parmesan is just enough.  If you don’t like lasagna unless it’s dripping with cheese, you might not like this.  But if you want a flavorful, tasty lasagna that won’t make you feel too guilty, this might be for you.  And just as I did when I was a kid, I used the extra noodles to scoop up the leftover meat sauce until the pan was clean.  I just wish my mom was there to do it with me.

Turkey Lasagna (from Chicago Tribune)

  • 1 box (16 ounces) lasagna noodles
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 pounds ground lean turkey
  • 2 jars (25 ounces each) marinara sauce
  • 1 bag (8 ounces) fresh spinach, chopped, stems removed
  • 1 cup chopped fresh basil
  • 1 teaspoon ground pepper
  • 1/2 cup low-fat ricotta cheese
  • 1/2 cup grated Parmesan cheese

Cook noodles according to package instructions; drain.  Meanwhile, heat oil in a large skillet over medium-high heat; add garlic. Cook, stirring, until softened, about 30 seconds.  Add turkey; cook, breaking up the meat with a wooden spoon until cooked through, about 3 minutes.  Add sauce; cook 1 more minute.  Add spinach, basil and pepper; cook, stirring constantly, until leaves wilt, about 2 minutes.  Add ricotta; lower heat to simmer.  Cook 1 minute; remove from stove.  Heat the oven to 350 degrees. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish; top with at least 4 to 5 noodles. Spread 1 cup of sauce over noodles; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat process until remaining noodles are used.  Bake for 25 minutes, cool for at least 7 minutes before serving.

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The ingredients:

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Cook noodles according to package instructions; drain.  Meanwhile, heat oil in a large skillet over medium-high heat; add garlic. Cook, stirring, until softened, about 30 seconds.  Add turkey; cook, breaking up the meat with a wooden spoon until cooked through, about 3 minutes.

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Add sauce; cook 1 more minute.  Add spinach, basil and pepper; cook, stirring constantly, until leaves wilt, about 2 minutes.  Add ricotta; lower heat to simmer.  Cook 1 minute; remove from stove.

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Heat the oven to 350 degrees.  Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish; top with at least 4 to 5 noodles.  Spread 1 cup of sauce over noodles; sprinkle with 1 tablespoon of the Parmesan cheese. Repeat process until remaining noodles are used.  Bake for 25 minutes.

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Cool for at least 7 minutes before serving.

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Additions:  None

Omissions:  None

Substitutions:

  • Shredded parmesan cheese

Overall Rating:  Love It

Source:  Chicago Tribune

Peanut Butter Pretzel Bites

Of all the goodies I made for Christmas, these Peanut Butter Pretzel Bites were by far everyone’s favorite little nuggets that they couldn’t stop oooing and ahhing about.  Everyone loves a cookie…but peanut butter tucked inside of pretzels and then dipped in chocolate?  I dare you to find someone who isn’t interested in these little suckers.  Salty.  Sweet.  Crunchy.  Chewy.  They are addictive.

Peanut butter, butter, brown sugar and powdered sugar are combined to make a pseudo-cookie dough center which is rolled into balls and placed between two mini pretzels.  After a quick trip to the freezer to set, these treats are dipped in melted semi-sweet chocolate chips.  This is so easy, anyone can do it.  And because the chocolate can be melted on the stove or microwave, no oven is required.  Whether it’s the holidays to not, these goodies are sure to be hit for any get-together or party.  Oh, and if the world ends today, these are a pretty good last meal.

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The ingredients:

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In a large bowl or stand mixer, combine peanut butter and softened butter.  Add the sugars and mix to combine.

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Lay pretzels on a baking sheet (you will probably need two baking sheets).  Using a teaspoon, scoop the filling and roll into a small ball, placing one ball on each pretzel.  Top each ball with another pretzel and press together slightly to spread the filling to the edges.  Place sheet in the freezer for 30 minutes to set.

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Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted.  Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate.  Return to the tray and repeat with remaining sandwiches.

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When all are dipped, return the tray to the freezer to set up completely.  Store the sandwiches in the refrigerator until serving time.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Two Tiny Kitchens blog

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