“Get Well Soon” Ground Turkey Stew

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HAPPY HOLIDAYS!!! It has been SOOOOO long since I have posted a recipe. As some of you may know, I am in law school and school has a way of taking over your life till you do nothing but study, eat and sleep! lol But since the Holidays are upon us I have found some time to detour and focus on food (whats really important!  lol).

Flu season is here and unfortunately everyone in my house is sick…. and I just got over the flu myself. As i was getting better I decided to make a quick and easy spaghetti with ground turkey…. then literally the next day my husband has a sore throat and sniffles…but now Im looking at that ground turkey like “what in the world do i do with you?!” and voila ! Stew!

So this recipe was kind of an improvisation…and whenever I improvise and something magically turns out good, and i mean DAMN GOOD I like to make sure I share it so in the future I can look back at the recipe and say Ahhhh yes…. let me make this again!

The stew was a big hit and I made my husband two bowls of it. He gobbled it up and afterwards went straight to sleep! I highly recommend trying this recipe, especially if you’re not feeling well.

Shall we proceed? 🙂

 


INGREDIENTS:                             Cook time: 1    1/2 hour | Prep: 10 mins

  • 1lb ground turkey
  • 2 diced russet potatoes
  • 3 stalks of celery
  • 4 chopped, diced, or sliced carrots
  • organic chicken broth ( i like Swansons)
  • 1 can of stewed tomatoes
  • 3 cloves of garlic
  • 1/2 sweet or white onion chopped
  • 1 teaspoon dried basil
  • 1-2 teaspoons pink Himalayan salt
  • 1-2 teaspoons cracked black pepper
  • 1 generous tablespoon of sweet and smoked paprika.
  • 1 cup of chopped fresh spinach.
  • 1 tablespoon extra virgin olive oil

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This is how it started. I wanted to make sure I added some southwest flavors by getting this particular type of stewed tomatoes. The flavor was smokey and went really well with the bland ground turkey. As you know, ground turkey is only as flavorful as the other ingredients you pair it with.

 

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Prep all your veggies, it makes things so much easier when you begin adding it to the pot.

DIRECTIONS: Add olive oil, and saute onions, and garlic for 2-3 minutes on medium/high. Add turkey.

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Add smoked paprika to the mixture.img_0449-copy

 

Next, add your carrots and celery. Keep stirring.img_0450-copy

 

Season with salt and pepper generously.

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Next, add your stewed tomatoes.img_0452-copyimg_0453-copy

 

Now, Add your chicken broth!! This stew is a layering process. But trust me, this method works!img_0454-copy

Add dried basil. Continue to cook. At this point your stew should begin to boil.img_0455-copy

 

Add some spinach now!img_0456-copy

 

Oh yes…now its REALLY BOILING! Keep controlling the temperature, don’t let your broth cook out but to thicken it faster you’re going to want it to boil vigorously especially if youre pressed for time. img_0458-copy

 

After 10 minutes, reduce the heat.img_0459-copyimg_0460-copy

 

On medium heat, cover your stew. As it begins to thicken it will look like this. Taste the broth and see if it needs any additional seasoning. I added more sweet paprika here which gave it a really good smokey flavor. Let it cook down for 30 more minutes if you want it to be thicker. Everyone has a different preference on how thick they like their soup and stews. My total time was about an hour and a half. img_0462-copy

And I added a little extra spinach on top just for the extra nutrition! And of course its pretty 🙂

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Try it, share it, and hopefully you’ll enjoy it!

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Three Bean Chorizo Sausage and Ground Beef Chili

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The weather here in California is NO JOKE! We very rarely get to embrace the soups, stews, chilis and other delicious recipes associated with cold weather because we RARELY have cold weather! So now that fall is here and we are experiencing some pockets of chilly weather, what better way to take advantage of that and make some delicious chili. Im going to be honest, I hadn’t made chili in about 8 months! Who wants to eat chili when its 100 degrees outside?!! And this is why Im saying Thank You Universe for this chilly weather!…Perfect way to accompany chilly weather is with a bowl of chili!

Prep: 10 mins. Cook 6 hours. Total: 6 hours 10 minutes IMG_2844

Ingredients:

  • 1 cup of black beans
  • 1 cup of pinto beans
  • 1 cup of kidney beans
  • 1lb of lean ground beef ( i used 80/20)
  • 1/2 lb of chorizo ( or use the entire tube. I recommend Cacique brand…so far it has been the best but you can use another brand if you prefer)
  • 1 red, green, yellow and orange bell pepper diced
  • 1 small red onion
  • 1 small white onion
  • 3 cups of beef broth or you can use caldo de res
  • 1 teaspoon of cumin
  • 1 teaspoon of ground pasilla chili ( I will show you the picture)
  • 2 whole tomatoes diced
  • 1 can of stewed tomatoes
  • 1 teaspoon of paprika
  • 1 teaspoon of cayenne pepper

Note: Soak the beans for about 15 minutes before you combine them all in the pot. This makes the beans less gaseous!

To cook: I used about 3 quarts of water, 2 cans of beef broth and 2 cloves of garlic. Dont forget to add salt and pepper to taste. Let your beans cook on a medium boil, adding water continuously. For this recipe because I was under time constraints, I controlled my temperature by letting my beans boil vigorously for 15 minutes, then lowering the temperature to a simmer…This helped the beans cook fast as I kept alternating every 15-20 minutes. After 2-3 hours you can begin on your ground beef/chorizo mixture.

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Diced all the vegetables up ahead of time and combined them in a bowl. IMG_2831

In a skillet combine ground beef, salt, pepper and diced vegetables. I also added a little cayenne, crushed red pepper and 1 tablespoon of seasoning salt for kick.

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Once the beef is browned, I added the beef mixture in a strainer to make sure all the grease was out of it. Then I set it aside. IMG_2833

I then added chorizo to the same pan and cooked for 10 minutes on high. Stirring constantly until chorizo begins to firm up. IMG_2834

Then I added both ground beef and chorizo mixture to the pot of cooking beans. At this point, the beans have already been cooking for 3 hours in broth, garlic, salt and pepper. IMG_2836

Allow the mixture to cook on medium to low heat . Now begin adding the rest of your spices: cumin, paprika, cayenne, stewed tomatoes, ground pasilla chili and cook down for 3 more hours. Make sure you don’t let your water cook out. Stir occasionally.IMG_2837

Once your chili is cooked down nicely If you like add some garnish to it. I like to add yellow bell pepper, onion, cheese and jalapenos.

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My husband likes it with tomatoes! Either way, its delicious!IMG_2847