Turkey and White Bean Chili

4-6 Tbsp. Olive oil
1# ground Turkey meat
3-4 Turkey tenderloins or 3/4-1# Turkey breast, cut into 1" cubes
2 med. Onions, chopped
1 Green Pepper, small dice
2 cloves Garlic, minced
1 Tbsp. Tomato Paste
6 oz. Beer
1 C. Chicken Stock
1 small can diced Green Chilies
1 15oz can diced Tomatoes
3 cans White beans
1 Bay Leaf
all spices to taste - 2 Tbsp.Chili Powder, 2 Tbsp. Oregano, 1 Tbsp.Cumin, 1 tsp.Thyme, 1 tsp. Paprika
Salt and Pepper, to taste
optional - Jalapeno or Serano Pepper, diced (depending on how hot you like your Chili)

* 2-3 Tbsp. Corn Starch, alittle bit of water

Season all turkey meat with salt and pepper.  Heat 2 tbsp. oil in large pot over medium high heat.  Once oil is hot, shimmering and just starting to smoke, add ground turkey and brown.  Once done reserve in a large mixing bowl.  Put pot back on heat, add 2 more tbsp. oil and get hot again.  In batches, add turkey tenderloin cubes and brown, reserve in the same bowl as ground turkey.  Once again, put pot back on heat and add last of the oil, heat to shimmering and add onions, cook until translucent, add green peppers and canned chilies (hot peppers if using).  Cook until peppers are soft, add garlic and cook 1-2 minutes more.  Add tomato paste and canned tomatoes, using a wooden spoon rub bottom of pot to loosen all brown bits from the meat, lower heat and cook 5-6 minutes.  Increase heat and add beer, reduce liquid by half.  Add stock, beans, all the turkey meat, bay leaf and spices, bring just to the boil and then reduce heat, cover pot, and cook for 30-35 minutes.  Correct seasoning with salt and pepper.  Depending on taste, add addtional measures of spices. 

* If you want the chili to be thicker; put corn starch in small bowl and slowly add water while mixing until mixture resembles heavy cream.  At the very end of cooking time, stir corn starch mixture into chili and mix while over heat.  Chili will thicken, cook for 5 more minutes.  If chili gets too thick thin add some additional chicken stock.

Roasted Pork Loin stuffed with Lemon and Prosciutto with Broccolini

I got this recipe from this month's Bon Appetit, Dec. 2010.  It was fantastic and not that labor intensive to put together.  I served it with a 2008 Santa Margarita Pinot Grigio which really matched well (I usually do a light red, Sanford Pinot Noir).  But, this time I thought I'd mix it up a bit and was rewarded.  The lemon and other citrus notes in the wine was a perfect complement to the Pork.

• 1 4-pound boneless pork loin roast, trimmed
• 12 thin prosciutto slices (about 6 ounces)
• 1 large lemon, very thinly sliced
• 1/2 cup panko (Japanese breadcrumbs)
• 1/4 cup chopped fresh chives
• 1 1/2 teaspoons coarse kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 1 1/2 pounds broccolini, trimmed
• 3 tablespoons olive oil
• 1 cup low-salt chicken broth
• 1 cup Pinot Grigio or other dry white wine
• 2 tablespoons (1/4 stick) butter
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• 1 tablespoon fresh lemon juice

Place pork, fat side down, on work surface with 1 short end facing you. Using long thin sharp knife and starting 1/2 inch above underside of roast, cut 1/2 inch in along right side. Continue cutting 1/2 inch above underside, unrolling roast like carpet. Arrange prosciutto evenly over pork, overlapping if necessary. Arrange lemon slices over prosciutto. Sprinkle with panko, then chives. Sprinkle with 1/2 teaspoon coarse salt and 1/2 teaspoon pepper. Turn pork so 1 short end faces you. Beginning at 1 short end, roll up pork; arrange seam side down on work surface (fat side will be facing up). Using kitchen string, tie at 1- to 1 1/2-inch intervals. Transfer pork, fat side up, to roasting pan. Sprinkle with 1 teaspoon coarse salt and 1/2 teaspoon pepper.

Cook broccolini in pot of boiling salted water until crisp-tender, about 2 minutes. Drain; cool. DO AHEAD: can be made 1 day ahead. Cover pork; chill. Wrap broccolini in paper towels, then plastic; chill.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 450&Deg;F. Place pork on lower rack; roast 15 minutes. Reduce oven temperature to 325°f; roast pork until instant-read thermometer registers 145°F when inserted into center of pork, 45 to 60 minutes longer, depending on thickness of roast. Transfer to cutting board. Increase oven temperature to 375°F.

Divide broccolini between 2 rimmed baking sheets. Drizzle olive oil over, sprinkle with salt and pepper, and toss to coat. Place in oven and roast until tender and lightly browned, about 10 minutes, reversing sheets halfway through roasting.

Meanwhile, place roasting pan over 2 burners on medium-high heat. Add broth and wine; bring to boil, scraping up any browned bits. Boil until reduced to 1 cup, about 8 minutes. Stir in butter. Add cornstarch mixture and stir until sauce thickens, 1 to 2 minutes. Strain sauce into small pitcher. Season with salt and pepper.

Using kitchen scissors, cut string along top of roast; discard. Cut pork into 1/2-inch- thick slices; arrange on platter. Drizzle lemon juice over broccolini; season with salt and pepper. Serve pork with broccolini, passing sauce alongside.

Shrimp with Green Curry and Rice Noodles

• 1 cup chopped shallots (about 4)
• 2 fresh lemongrass stalks (optional), 1 or 2 outer leaves discarded and lower 6 inches of stalks thinly sliced
• 2 large garlic cloves, chopped
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon finely chopped fresh cilantro stems
• 1 to 2 tablespoons bottled Asian green curry paste
• 11/2 teaspoons sugar
• 3/4 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 cup water
• 1/4 cup plus 2 tablespoons vegetable oil
• 1 (13- to 14-oz) can unsweetened coconut milk (not low-fat)
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 3/4 lb dried flat 3/8-inch-wide rice noodles or 1/2 lb dried flat 1/8-inch-wide stir-fry rice noodles
• 11/2 lb peeled and deveined large shrimp (21 to 25 per lb)
• 2 to 3 teaspoons Asian fish sauce, or to taste

Purée shallots, lemongrass, garlic, ginger, and cilantro stems in a blender with curry paste, sugar, salt, turmeric, and water until as smooth as possible, about 1 minute.

Heat oil in a 4-quart wide heavy pot over moderate heat until hot but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot, 8 to 10 minutes. Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups, 8 to 10 minutes.

While sauce simmers, cook noodles in a 6-quart pot of boiling salted water, uncovered, stirring occasionally, until tender, 4 to 6 minutes. Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.

Add shrimp to sauce and simmer, stirring, until just cooked through, 2 to 3 minutes. Remove from heat and stir in fish sauce and salt and pepper to taste. Ladle shrimp and sauce over noodles.

Chicken Meatballs with Pasta and Sun-Dried Tomato Ragu

Meatballs
1# ground Chicken
2 Tbsp. Olive Oil plus extra to drizzle
1 med. Onion, minced
2 cloves Garlic, minced
1/2 Red Pepper, minced
1 egg
1/3 C. Bread crumbs
1/4 C. grated Parmesan cheese
2 Tbsp. chopped fresh Basil
Red Pepper flake, to taste
Salt and Pepper, to taste

Sun-Dried Tomato Ragu
3 Tbsp. Olive Oil
1 med. Onion, minced
1 clove Garlic, minced
2 Tbsp. Green Pepper, minced
1/4 C. White wine
1 Tbsp. Tomato paste
1 C. Chicken stock
1 jar Sun-Dried Tomatoes, chopped
1  Bay leaf
1 28oz can chopped Tomatoes
Salt and Pepper, to taste

Meatballs:
Preheat oven to 400 degrees.
In a saute pan, heat oil to shimmering.  Add onions and cook until translucent, add garlic cook 2 minutes.  Add red pepper and flakes, cook until soft.  Remove and cool in a large mixing bowl.  Once cooled, add ground chicken, egg, bread crumbs, cheese, basil, salt and pepper to bowl.  Before I make into balls, I usually take a small amount of mixture and cook it off in the microwave.  Then I taste to make sure the seasoning is correct.  I then make into small balls and put on oiled sheet pan (if hand are wet it is easier to form meatballs).  Put meatballs in oven and cook 20 minutes or until they are done. (can be made 2-3 days ahead).

Ragu:
In sauce pot heat oil over med high heat until shimmering.  Add onions and peppers cook until translucent, add garlic cook 2 minutes.  Add tomato paste and sun-dried tomatoes cook for 7-8 minutes stirring often.  Deglaze with wine and scrap pot, reduce by half.  Add canned tomatoes with juice, stock, and bay leaf.  Cook for 45-60 minutes.  Remove bay leaf.  Using a hand held mixer or a food processor, process mixture until smooth.  Adjust seasoning with salt and pepper.

Prepare pasta of choice and serve mixed with Ragu and meatballs.  Shave fresh Parmesan cheese over and enjoy!

Roasted Butternut Squash And Carmelized Onion Tart

This was terrific, found it in Bon Appetit magazine (Nov. 1998).

I made a few changes.  I did not want to puree filling as instructed.  I wanted a more rustic feel to the tart.


You could make the pie crust, to save time I bought it pre-made.

1 pie crust
1 small Butternut squash, peeled, seeded and diced approx. 1"
1 1/2 tsp Olive Oil
1 small Onion, thinly sliced
1 1/2 Tbsp. Butter
1 whole egg
1/3 C. H. cream
1/4 C. grated Parmesan cheese
3/4 C. grated Fontina cheese
1/4 C. crumbled mild Goat cheese
1 1/2 tsp. minced fresh herbs such as Rosemary, Thyme, & Marjoram leaves
Salt and Pepper to taste
1/3 C. fine fresh Bread crumbs

Preheat oven to 375 degrees.

In saute pan heat olive oil to shimmering.  Add 1/2 Tbsp. butter and squash and cook until golden brown.  About half way through add onion and finish with the squash.  Remove from heat and put in large mixing bowl.

In separate bowl combine egg, cream, cheeses, herbs, salt and pepper.  Once squash has cooled alittle add cream mixture to squash and mix throughly.  Pour filling into pie shell.

In a small skillet melt remaining butter and stir in bread crumbs until combined well.  Sprinkle bread crumb mixture evenly over filling.  Bake tart in middle of the oven for 40 minutes, or until filling is set and top is golden brown.  Cool tart in pan on rack for 10 minutes.  Serve and enjoy.

Weekly Menu Dec. 11th- Dec. 17th

Saturday
Dinner out - UpTown Grill, Commerce Twsp. (Burger and a Beer!)

Sunday
Roast Pork Loin stuffed with Lemon & Prosciutto, Broccolini,
Celery Root & Potato Mash

Monday
Chicken Meatballs with Pasta and Sun-Dried Tomato Ragu
Italian Chopped Salad with Pesto Vinaigrette

Tuesday 
Shrimp with Green Curry and Rice Noodles
Steamed Pea Pods with Mushrooms

Wednesday
Turkey and White Bean Chili served with Cornbread

Thursday
Quinoa with Roasted Butternut Squash, Leeks, and Basil

Friday
Smorgasbord Night

Weekly Menu Dec. 4th-Dec. 10th

Saturday-

Open-Faced Vegetarian Tortas with a Tomato & Avocado Salad, Lime Vinaigrette

(didn't have a chance to make it last night)

Sunday-

Beef Brisket with Wild Mushroom Gravy, Potato Latkes, Asparagus with julienne of Red Pepper

Monday-

Chicken Pot Pie served with Baby Greens Salad, Fresh Herb Vinaigrette

Tuesday-

Vegetable Fried Rice with Soy and Green Onion infused Tofu

Wednesday-

Seared Salmon with a Bacon, Onion, and Apple Hash, Zucchini latkes 

(Didn't have a chance to make last week)

Thursday-

Mystery Stew Night (it's in the freezer, no label, should be interesting)

Friday-

Chef's Off - Going out to eat!
(Fleming's, Livonia - Steak and Martini night with Friends)