Turkey Chili

What a cold snap we have had. Too many days below zero. I needed something to warm me up so made this for Sunday night Supper, and invited the neighbors in.

Ingredients:

2 turkey drumsticks
1/4 cup olive oil
1 Spanish onions, diced
3 stems of celery, diced
2 carrots, diced
2 cloves of garlic
2 bay leaves
1 to 1.5 tsp Chipotle chili powder
1/2 ro 1 tsp Garam Masala
1/2 to 1 tsp Cumin
1/4 to 1/2 tsp Cinnamon
salt and pepper to taste
1.5 tsp honey, I prefer wildflower

1/2 cup of coffee
1 cup of red wine
1 can, 28 oz, organic diced tomatoes
1 can of pinto beans , drained
1 can of great northern beans, drained

Sides optional: sour cream and chopped cilantro

You will need a dutch oven baking dish with lid.

I always like to give you an option with the spices. I went with the larger amount because I like a little heat. But I have friends who do not.

Heat the oil in the dutch oven on top of the stove. Season the drumsticks with salt and pepper and brown on both sides. Remove from the pot to a dish for holding

Brown the onions in the remaining oil. Then add the garlic, celery and carrots and continue browning another minute or two. Mix in the spices. I added the honey when it came out of the oven as it needed a bit of sweetness to balance the tomatoes and spices.

Add the coffee, wine , tomatoes and drained beans to the pot. Stir everything together. Put the turkey drumsticks back in the pot and cover with the sauce and beans. Bring to a boil. Put the lid on the pot and place in a 350 oven for 2 hours or until the turkey meat falls off the bone.

Serve with a salad and bread, with optional sour cream and cilantro on the side.

Serves 6

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Mushroom Stew or Bourguignon

We are all familiar with Beef Bourguignon. I saw an article that suggested a  vegetarian version with mushrooms so here’s my take on it. As with all stews and soups it’s much better made a day ahead. To make this vegan substitute oil for the butter.

Ingredients:

1.5 lbs of mushrooms- a combination of the following

  • 8 oz baby bella
  • 8 oz. white button
  • 4 oz shitake
  • 4 oz assorted or whatever you can fine.

1 large onion quartered and sliced
1 yellow pepper
1 orange pepper
1 leek
1 carrot
5 Tb butter, divided
4 Tb olive oil, divided
2 cups of mushroom broth
1 cup of red wine
2 sprigs of fresh thyme
salt and pepper to taste
2 Tb Brandy or Cognac

Clean and slice the mushrooms. Heat 3 Tb butter and 2 Tb oil in a dutch oven on top of the stove. Sauté the mushroom in this until browned.  Remove from the pan.

Slice and dice the remaining vegetables — onion, leek, carrot, peppers

Add the remaining 2 Tb butter and 2 Tb oil to the pan. Sauté the onions and leek until starting to turn golden Add the peppers and carrot. Stir until coated.

Return the mushrooms to the pot. Add the broth, red wine, and thyme. Make certain that all the vegetables are covered. Cook for an hour, covered. Add liquid if necessary. When almost done add the Brandy, salt and pepper. Let sit overnight.

Serve over polenta or egg noodles.

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