Friday, March 25, 2011

White Chili

A warm and satisfying dish without tomatoes like most chili recipes.

White Chili

1 lb. ground turkey
1/2 cup diced onion
1 clove garlic, minced
1 teaspoon each: chili powder and cumin
pinch of salt and dash of ground white pepper
1, 14 to 16 oz. can white beans, drained and rinsed
1/2 cup green salsa
2 cup chicken broth or stock
1 cup reduced fat sour cream
1 cup 1% milk
Optional garnishes: chopped fresh cilantro, hot sauce, sliced green onion

In a large nonstick skillet sprayed with cooking oil spray, cook turkey, onion and garlic until turkey is no longer pink. Combine cooked turkey with spices, beans, broth, and salsa in a 3 quart saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cover and simmer 1/2 hour to blend flavors. Meanwhile, combine sour cream and milk. Stir in 1/3 cup of hot liquid. Return all to the saucepan and heat through. Garnish as desired for serving. Serves 6.

Wednesday, March 9, 2011

Good Use of Leftovers

Roast Beef Hash

2 cups peeled potatoes cut into 1/2 inch cubes
1 tablespoon butter or margarine
1/2 cup each: diced celery, carrot and onion
2 cups of 1/2 inch cubes of leftover roast beef
left over gravy and water to equal 1 cup
1/2 teaspoon ground savory
1 teaspoon dried bouquet garni herb mix
pinch of salt and dash of pepper

Place potatoes in a 3 quart pan and just cover with water. Bring to a boil over high heat and boil until tender, 7 to 10 minutes. Drain and set aside. Heat butter in deep skillet over medium heat. Saute celery, carrot and onion until softened, about 5 to 7 minutes. Stir in roast beef and potatoes. Add gravy with water. Stir in seasonings. Bring to a boil over high heat. Reduce to a simmer, cover and simmer until heated through about 10 minutes. Better when refrigerated overnight and reheated the next day. Serves 4.

Sunday, March 6, 2011

Chicken with Olives


1 lb. boneless, skinless chicken breasts
salt and pepper
1 tablespoon olive oil
1 clove garlic, minced
1 large onion sliced
3 plum tomatoes, diced
1/2 cup sliced, pitted black olives
1/2 cup small pimento stuffed olives
2 tablespoons minced fresh basil or 2 teaspoons dried

Hot cooked rice

Sprinkle chicken breasts with salt and pepper to your taste. Heat oil in heavy deep skillet over medium high heat.  Brown chicken on both sides, about a minute each. Push chicken to the side and saute onion and garlic until soft about 3 minutes. Stir in tomatoes and olives. Cover and simmer over low heat 15 to 20 minutes or until chicken juices run clear and chicken meat is no longer pink inside. Uncover and stir in basil. Simmer uncovered a minute or two to thicken slightly. Serve over hot cooked rice. Serves 4.