Why is it called Weeknight Easy Turkey Chili?
I classify recipes three ways: Weekend. Weekend Easy and Weeknight Easy.
Weekend recipes tend to only be made on Saturdays and Sundays. Weekend easy recipes are involved for weeknights, but they still make their way in rotation.
But weeknight easy recipes are the ones we eat all the time. These recipes need to be quick. They must be made with ingredients usually have on hand. And they need to be good. Preferably really good.
This Weeknight Easy Turkey Chili is all three. It doesn’t matter if you swap an ingredient, add a little less or a little more of your favourite parts or even add extra liquid and pasta to make a Turkey Chili Soup. As we’re heading into winter, this is definitely a keeper for those busy, cold Wednesday nights when you’re sitting staring at each other saying “what do you want for dinner” and “I don’t know, what do YOU want for dinner”.
Prep time: about 15 min + min 20 minutes simmer time.
1 package ground turkey
1 med onion
1 red pepper
1 yellow pepper
2 cups chicken broth
2 cans diced tomatoes
1 can tomato paste
1 can black beans (drained and rinsed)
1 can chick peas (drained and rinsed)
1 cup frozen corn
3 clove garlic
3 tbls chilli powder
1 tbls cumin
Fresh ground pepper
Dice the onion and throw it in the pan as you brown the turkey.
Once it’s browned and the onions are translucent, toss them in a large pot.
Dice the peppers and add them to the pot too.
Toss in the broth, diced tomatoes, and tomato paste.
Rinse and drain the chick peas and black beans and pop them in there too.
Toss in about a cup of frozen corn.
Put 3 cloves of garlic into a garlic press and into the pot it goes.
Add the spices + salt and pepper to taste.
Simmer for a min of 20 minutes.
Garnish with any combination of avocado, sour cream, cheese, crunchy tortillas or crusty bread.
I’m pretty sure you’ll enjoy this as much as we do (pretty much every week).
Today I’m glad to be sharing recipes from fellow Canadian bloggers under the hashtag #CANRecipe. November is the unofficial start of winter across the country and what better way to get ready for the season than with delicious food straight from our kitchens.
From the top the dishes are:
Easy Weeknight Turkey Chili @ Mommydo
Grape Jelly Meatballs @ The Inspired Home
Puffball Mushroom Soup @ OffThePorch.ca
Creamy Curry Meat Soup @ Allergy Girl Eats
Moong Dal (Indian Lentil Soup) @ Maple and Marigold
Chicken Pot Pie @ Red Cottage Chronicles
Pumpkin Molasses Muffins @ Everyday Allergen Free
I was lucky enough to win a Rice Krispies prize pack in the #treatsfortoys twitter party in December. I’m a big fan of the program where Rice Krispies donates money for toys for every toy shaped Rice Krispie Treat posted with #treatsfortoys. This year, the campaign raised $40,000.
I thought I’d say Thank You for the amazing prize (which included a whole bunch of Rice Krispies AND a Visa gift card) by making a video of the first thing we made with the delivery. The whole family enjoyed these and I loved making my first food video.
Heart Shaped Valentine Rice Krispie Treats
We prepared the recipe from the box. You can find it here:
1.Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. OR Microwave on high for 45 sec.
2.Stir in KELLOGG’S* RICE KRISPIES* Vanilla Flavour cereal until well coated. Using lightly buttered spatula, press into buttered 3.5 L (13×9″) pan.
3.Allow mixture to cool.
4. Use cookie cutter to cut Rice Krispie treats into heart shapes. You can squish leftover treats into the cookie cutter to shape.
5. Melt candy wafers in the microwave. Time will differ between microwaves. Use 30 sec intervals until soft. Stir to melt the rest of the way.
6. Dip the tops in melted candy coating.
7. Sprinkle with Valentines Day sprinkles before the candy sets.
8. Hide some before everyone eats them on you because you’re going to want to keep some for yourself.
note: 1 stick of butter is = to 1/2 C or 1/4 pound.
I use unsalted butter.
That’s what happened to me last week. Just wanted to eat simple homemade cookies.
So, I grabbed my go-to recipe that I’ve been making since I first learned how to make cookies (which isn’t hard ’cause I use the one on the back of the Chippits bag).
Then I baked them. Then we ate them. Now I’m craving more classic chocolate chip cookies. Sigh.
Makes about 4 dozen cookies.
Do you plan your meals for the week? There was a time when I shopped almost daily, made what I felt like, ate out on a whim and watched groceries wither and die in the fridge.
Nowadays, I find having one less thing to worry about each day is really worth the time spent on Sundays making a plan for the week and shopping all at once. It very much helps to ensure have healthy, hot food on the table each night.
I generally plan for each meal to last two nights – either as the same meal or using the same base – so I’m only doing a ‘full cook’ every second night.
Like this delicious soup I made tonight. Mommydo’s Made Up Hamburger Tortellini Soup.
It was delicious and easy. Take a look down below to see how to make some of your own.
We’ll have more tomorrow. Then Tuesday, I’m planning to make Chicken Tacos using this recipe except I’m gonna use boneless chicken breasts. Thursday, I’m making this shepherd’s pie. Saturday, I’m gunning for takeout!
The next step in my meal planning for me is to post the list and make the recipes available for my DH who claims he would cook more if he knew what to make and how to make it. I’m doubtful, but hey, it’s worth a shot.
What’s on the menu at your house this week?
RECIPE: Mommydo’s Made Up Hamburger Tortellini Soup.
Tortellini (I use beef because of the lactose intolerant thing, but cheese would be delicious)
Brown the meat with about 1/2 an onion. Put it in the pot with a large can of diced tomatoes, a small tin of tomato paste, about 3 cups of beef broth, 1 chopped celery stalk and 1 chopped carrot. Include about 1/4 teaspoon of all the dried herbs and spices listed.
Simmer for about an hour. Add extra water as needed to ensure it stays soupy and not like spagetti sauce.
Toss in a couple of handfuls of Tortellini (I used the ‘fresh’ kind)
Increase the heat so the soup is boiling gently and cook until the Tortellini is nice and soft.
Is delicious served with parmesan cheese on top.
Have a few things hanging around after your holiday baking? Chocolate wafers? Maybe a few sprinkles? Some Skor bits, mini chocolate toppings? Nuts?
No need to let them go to waste! These dipped Mommydo Holiday Hang Over Pretzel Sticks are a fabulous way to use up some of the odds and ends left over from the holiday baking frenzy.
They take practically no time. And, your friends and co-workers have had just about enough of their New Years resolutions at this point and will be only too happy to take a few off your hands.
Mommydo’s Holiday Hang Overs Dipped Pretzels
Chocolate melting wafers, chocolate chips or baking chocolate
White chocolate candy coating or bakers chocolate
Whatever little bits you have hanging around that you can use for toppings.
Prepare a baking sheet or two with parchment paper.
Melt chocolate in the micro at 30sec intervals, stirring between until all the chocolate is melted.
Dip 3/4 of the stick into the chocolate and slowly spin the stick to allow as much chocolate as possible to adhere to the stick.
Place the stick on the parchment.
If you are adding a second kind of chocolate, now’s the time to melt that.
To drizzle the chocolate, use a fork. Gently swing the fork back and forth over the area you want to cover.
I did 2 or three sticks then topped them with extra chocolate and toppings. Then dipped two or three more and topped those.
Be sure to place them about an inch or more apart on the parchment as the chocolate will spread.
You might want to put then into the fridge to allow them to harden.
You can do nuts, but as I was feeding these to the boy, I kept them nut free.
Store in an airtight container to keep the pretzels fresh.
I’ve got my binder open, and this recipe comes from a photocopy of a page from Chatelaine Magazine circa 1998. 15 years later, this is still my go-to sugar cookie recipe. As I said yesterday, I don’t have a photo yet, as we’re going to bake these over the weekend. But I find I like it when the dough chills for a good long while (overnight if possible), so I thought I’d post now so you too can get the batter together tomorrow and have a good old-fashioned cookie bake with the kids this weekend now that school is out.
You can find this recipe here on the Chatelaine site.
Classic Sugar Cookies
Ok, one cookie down. Now for something that takes a little more commitment. Homemade Peppermint Patties. I know I posted about these a few months ago, but when looking to the Top 12, you can’t leave these out. They always get tons of compliments – I mean really, who knew you could make your own peppermint patties? So, so good.
I usually let the innards sit overnight so they have a little snap. And, I find they take more chocolate than you think. The dipping is a real pain. You’ll want to quit about 10 times. But later, once you’re polishing off the last one, you’ll wish you hadn’t given up and tossed a bunch of undipped middles out. Trust me. Keep on dipping.
Remember to use bakers chocolate or candy coating so the chocolate hardens nicely. And, (like I really need to say this) be sure to save some for guests. I know it’s hard, but you’re not supposed to eat them all yourself. You can find this recipe online here on the Eagle Brand website.
1 can (300ml) Regular Eagle Brand Sweetened condensed Milk
1tbsp (15ml) peppermint extract (I add a little more to make them extra minty)
6 cups (1.5L) confectioners’ sugar (that’s icing sugar)
1 1/2lbs chocolate candy coating or dark or semi-sweet baking chocolate, melted.
1. Combine Eagle Brand and peppermint extract. Add sugar, beating on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners’ sugar.
2. Knead lightly to form a smooth ball. Shape into 1 inch (2.54cm) balls. Place 2cm paart o n parchment paper-lined baking sheets. Flatten each ball into a 1 1/2 inch (4cm) patty. (I used the flat bottom of a drinking glass lightly dusted with sugar.)
3. Let dry 1 hour or longer; turn over and let dry at least 1 hour. With fork, dip each patty into warm candy coating (draw fork lightly across rim of pan to remove excess coating). Invert onto wax-paper-lined baking sheets; let stand until firm. Store covered at room temperature or in refrigerator.
4. Try very hard not to eat them all as soon as they’ve hardened.
Tomorrow, we’ll tackle cookies that you can make to use up the leftover chocolate after you dip the patties.
The boy isn’t a big party guy, despite my pulling out all the stops this past weekend. Like, spent the whole party saying “I want to go home!”
I’m working on a post about the party, my new lens and other goodness, but in the meantime, that there is the grumpy guest of honour. I got this superfab idea and template for the sign here at 733blog.com.
the first whiff of the holiday season to make you miss the ones you’ve lost
Today is Starbucks Red Cup day – for me, that’s when the countdown to the holiday season starts in earnest. And, of course, there’s no time I miss my Dad more. This will be the 14th Christmas without him.
It’s true what they say, times does heal all wounds. At the same time, it makes the memories richer. Like my memory of a pot of hot soup on the first day there’s a chill in the air.
My dad wasn’t an excellent cook, but he wasn’t bad. And he could turn a few simple things into meals that still find a way to warm my heart.
Tonight I made his Tomato Macaroni Soup. I added a few little touches (garlic and broth) but it’s pretty much the same as he used to make back when I was too small to peek into the pot.
Ray’s Simple Tomato soup
2 stalks celery
1 medium onion
1 lg can diced tomatos
1 can water or broth (use the can from the tomatoes to measure)
1 can tomato sauce (or 1/2 jar)
A sprinkle of basil, oregano, fresh ground pepper or whatever vaguely italian seasoning you have on hand
1 crush clove of garlic
1 cup dry pasta (give or take – I eyeball it)
Chop the onion and celery. Place in microwave safe bowl with the butter and ‘nuke’ on high for 2 min 30 sec.
Meanwhile put the tomatoes and water or broth in a large pot. Throw in whatever spice you have on hand. Crush the garlic into the mixture. Add some tomato sauce from a tin or a jar.
Add the onion, celery, butter mixture to the pot.
Cook on medium-high heat until the soup begins to bubble.
Reduce the head and simmer for about 20 min.
After 20 min, add the pasta to the soup. Turn up the heat to achieve a gentle boil. You may need to add more water to maintain the ‘soup’ consistency once the pasta starts to cook.
Stir frequently to ensure the pasta doesn’t stick to the bottom of the pot.
Let the pasta cook a little longer than al dente to get a nice squishy soup noodle.
Variations include adding salsa instead of sauce, adding tomato juice instead of water or broth, adding browned ground beef (making it ‘hamburger soup’), adding cooked chicken and garnishing with cheese and avacado…the possibilities are endless.
If you keep leftovers, be prepared to have the noodles suck up all the juice. You can make the pasta separately and combine the soup and the noodles in each bowl – which does improve the state of the dish on the second day if you like a soupy soup. I usually just add water or broth the second day to rejuvenate the soup factor.
To me this is the ultimate comfort food. I hope you find some comfort here too.