Three Bean Chili

The weather is cooling off and perfect for a pot of chili.  Quick, easy, and oh so yummy.

Ingredients
1 pound ground turkey(or beef)
1 can red kidney beans
1 can pinto beans
1 can chili beans
1 can diced tomatoes
1 can corn
1 packet chili seasoning
salt and pepper to taste
shredded cheese
sour cream


Brown ground turkey in a large pot.  Add all beans, tomatoes, corn, and chili seasoning.  Let simmer over medium heat for 30-45 minutes, adding salt and pepper to taste.  Top with shredded cheese and sour cream.

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Grow it, Cook it - Sweet Potato

One of my favorite foods to cook with is the potato.  It's where french fries come from!   Realistically speaking, I haven't had much luck with russet/white potatoes in the garden, but sweet potatoes are a cinch.  Which is not a bad thing since sweet potatoes are much more nutritious.  

I discovered growing sweet potatoes on a couple of different occasions by accident.  The first was when I dropped a hanging basket brimming with ipomea blackie potato vine.  It exploded when it hit the ground, to find very little soil in the pot, but a cluster of root-bound tubers - potatoes!   

(sweet potato growing in reclaimed chimney flue)

The other time I was turning compost and unearthed a healthy albino potato vine struggling for sunlight, coming from a wedge of sweet potato cast out of the kitchen months ago.
In my case, it took a few seasons (otherwise a really nice sunny location) to produce a handful of small potatoes just using slips (chunks of potato that started growing eyes).  But over time, they should produce better with each season.

Here is one of my easy recipes, "sweet rosemary medallions".  What you'll need:

- 2 med/lg sweet potatoes (slice to medallions)

- 3-6 stems of rosemary (finely chopped)

- olive oil (spray)

- sea salt

- pepper

(ready for the oven)

I lay out the potato slices, lightly spray with oil, sprinkle the rosemary on them, and salt and pepper.  Flip them over and do the same.  
Stick them in the oven on 350* degrees and bake for about 15minutes or until they brown nicely.  

 (roasted chicken breast, baked beans, and rosemary sweet medallions)

I serve them with just about anything from broccoli to brussel sprouts, chicken or fish.  They even work as a cold snack (especially for those late night trips to the kitchen).  
Enjoy!

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A super yummy (and healthy!) banana bread recipe I just tried

So I am not much of a cook, but I do like to bake (mostly I like the eating part). I had nine frozen bananas, baking staples, and a newly designed Pyrex® measuring cup to try out. So I figured I'd pair this product review with a great recipe. Pyrex® sent me a new spin on their glass measuring cups, with a more funnel shaped design, a non-skid rubber base, and the ability to read the measuring lines from above and inside the cup. Here's there description:

"Providing convenience beyond measure, the new Pyrex® Read from Above™ Glass Measuring Cups offer several smart features, including:

* Read-from-above measure marks – no more bending over or lifting up required to check your measurements
* Silicone-covered bases for better grip on work surfaces (on selected designs)
* Nested designs for easy storage
* Non-porous glass that won’t absorb stains or odors
* Microwave safe for everyday convenience

* Multi-position, BPA-free lids so you can mix, stir, pour, strain and sprinkle with one tool (COMING SOON!)"


Here's a view of the easier to read measuring graphics from above


Got my ingredients ready to go

The spoons on the left bottom corner are from Pyrex too - my dad thought they were "cool," because they are magnetic so they all stay together in the drawer.

I didn't end up with as much batter as I thought - I should have just put it all in one pan.

mmmm....the bread turned out moist and dense.

Here's the recipe:

Ingredients

• 3/4 cup brown sugar
  
• 3/4 cup flax seed meal
• 5 ripe bananas, mashed
• 1/4 cup skim milk
• 1/4 organic plain low fat yogurt
  
• 2 teaspoons egg whites
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
2. In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
3. Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

The original recipe is here, I made a few alterations based on the ingredients I had on hand

Disclosure: I received these Pyrex® products as a sample.

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Penne with Marinated Tomatoes, Basil and Mascarpone

I've been blogging for almost a year now, and for some reason, I've never posted a recipe of something I cooked myself. Ok, I do know the reason why. I like cooking and consider myself decent at it, but I'm certainly no wunderkind in the kitchen. I forget crucial steps, mess up measurements, and often add chunks of butter at the last minute because my "healthy" approach has left the dish tasting like kitchen counter.

So when I make something that is not only good, but revelatory, it means I have one damn good, idiot-proof recipe. I adapted this recipe from Martha Stewart Living, and it is hands down one of the tastiest things I've ever made. It's best to make in late summer, when you can get colorful and super-ripe heirloom tomatoes from a local market, but even now, in the dead of winter, it leaves me with a glorious summery feeling. Bon Appetit!

Serves 4

Ingredients:

* 1/2 cup extra-virgin olive oil
* 5 garlic cloves, thinly sliced
* 1/4 to 1/2 teaspoon crushed red-pepper flakes (depending on how much heat you like)
* 1 bunch asparagus, cut into penne-size pieces, spears removed
* 3/4 to 1 pound cherry tomatoes, halved
* 3/4 cup fresh basil
* Sea salt to taste
* 1 pound dried penne (rigatoni works too)
* 1/2 cup mascarpone cheese
* 1/4 teaspoon freshly ground pepper

Directions:

1. Cook oil, garlic, and red-pepper flakes in a small skillet over low heat. After 3 minutes, add chopped asparagus and cook until tender, about 8 minutes. Let cool.
2. Place tomatoes, 1/2 cup basil, and 1/2 teaspoon salt in a bowl. Stir in asparagus-garlic mixture. Cover, and refrigerate for 2 hours, tossing occasionally.
3. Cook pasta according to package directions in salted water, and drain. Meanwhile, mix mascarpone and pepper in a small bowl. Add pasta to asparagus mixture. Stir in remaining basil, and serve with peppered mascarpone on the side or mixed in.

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