Cherry Chipotle Chili

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Cherries & chili –  who would have thunk? Well this chili is my go to from now on! It was out of this world delicious with just the right amount of spice!

Lets get to it…

  1. In a large pot add 1/2lb of lean ground turkey,  1/2T of EVOO & 3/4t salt & 1/4t pepper – brown
  2. Once browned add 1 diced yellow onion, 2 diced carrots & 1T minced garlic – sauté for 5minutes
  3. Then add 1T chili powder, 1 can diced tomatoes, 2C pitted black cherries, 2 canned chipotle chilies with sauce + 1t adobo sauce (from the can), 1 can drained cannellini beans, 1/2C water & 2 bay leaves
  4. Bring chili to a boil, then reduce heat & let simmer for 20minutes
  5. Discard bay leaves

To serve garnish with a dollop of sour cream & fresh cilantro! Make sure not to forget to whip up some corn bread for this chili, enjoy!

Nutritional Info Per Serving (Serves 4):  320 calories – 5 grams of fat – 48 carbs – 20 grams of protein

Continue reading for ingredient list & original recipe…

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Meatless Monday: White Bean & Kale Stew

IMG_8423I am totally digging the warmer weather sticking around, however I still am craving the warm fall meals (hello soups & stews)! Whether they are whipped up on in the oven, on the stovetop or in the ever so lovable crockpot – I need them this time of year!

This stew is quick, easy, meatless & tastes majorly yummy! Lets get to it…

  1. Grab a large pot & heat 1T EVOO
  2. Once heated add 1 diced onion, 2 peeled/diced carrots, 2 stalks of celery diced, 2 minced garlic cloves & S/P to taste – cook until tender (~8minutes)
  3. Toss in  one can of diced tomatoes (15oz unsalted) – keep stirring & cook for 5minutes
  4. Add 7C of water, 8 red potatoes (cleaned/quartered) & 1 can cannellini beans (unsalted) – bring to boil then reduce heat & simmer until the potatoes are tender (~10minutes)
  5. Stir in 4C chopped kale, cover & let kale wilt

Remove from heat –  serve with vegan parmesan & thick toasted bread, enjoy!

Nutritional Info Per Serving (Serves 6): 160 calories – 3 grams of fat – 25.5 carbs – 6.5 grams of protein

Continue reading for ingredient list & original recipe…

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Dublin Coddle & Soda Bread

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An Irish stew on a cold day & some Irish soda bread to mop up the juices! Shout out to my step mom who gave me the recipe for the Dublin Coddle.

Dublin Coddle

  • Preheat oven to 375degrees, spray cookie sheet with cooking oil & place 6 strips of chicken bacon directly on – bake until crisp/remove 
  • Grab a skillet, spray with cooking oil & add 6 hot italian pork sausages – turn frequently until slightly cooked -place to the side
  • Begin to layer crockpot – a thickly sliced onion, 1.5 thickly sliced potatoes, all the strips of chicken bacon, all sausages, handful of baby carrots, one thick sliced onion & the final layer of 1.5 thick sliced potatoes – whew!
  • Then for the last touch add one beer – any kind. I used a Sam Adams Alpine Spring..it was the only beer in the fridge.
  • Turn on crockpot to low and let cook for 5-6hours

Irish Soda Bread

  • Preheat oven to 400dregrees & spray cookie sheet with baking oil – set aside
  • In small bowl add 2 & 1/4C almond milk & 1T apple cider vinegar. Let stand for 5minutes
  • In a large bowl at 4C whole wheat flour, 1t baking soda, 1/2t baking powder & 1t salt – blend with hands & add more flour if sticky ( I added a few more tbsp’s)
  • Once ball formed place on prepared cookie sheet & slice a large X on the top (soda bread tradition)
  • Bake for 45minutes – set on wire rack & let cool

To serve add fresh parsley to the coddle & slice up the soda bread- use to mop up the goodness!

This will be a must on St. Patty’s Day, Enjoy!

Nutritional Info Per Serving for Coddle (serves 6):
360 calories – 19 grams of fat – 23 carbs – 21 grams of protein 
Nutritional Info for Bread Per Slice (10 slices): 165 calories – 1.5 grams of fat – 36 carbs – 5 grams of protein

Saffron Fish Stew

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Can I say YUM!  This was the perfect stew for a frigid NYC night.  However, going to the grocery store on a Sunday in NYC was not my idea of a peaceful evening – I really have to take advantage of not working right now…grocery shopping 2pm on weekdays only!

I altered the recipe and added actual fennel & shrimp.  Regardless the recipe is very straightforward and only took 20min to make.  ENJOY!

  • Grab a cast iron pot or soup pot – add a 1T EVOO and turn heat to medium
  • Dice up 1 yellow onion & a fennel head – toss in pot
  • Add 1t ground fennel, 1/2t ground coriander, 2t minced garlic & a few thyme sprigs
  • Saute & stir for about 5minutes
  • Grate 1/2t orange rind over the pot, 1/4t crushed saffron, 1.5C water, 1.5C clam juice, 14oz undrained diced tomatoes & a 14oz can of great northern beans
  • Once boiling add 1lb of cut up flounder & 16 deveined/detailed shrimp
  • Cook for 5minutes or until fish is white

Top with fresh thyme leaves & serve with whole wheat sourdough bread – double YUM (YUM)!

Click here for original recipe.

Nutritional Info Per Serving (serves 4):  340 calories – 7 grams of fat – 24 carbs – 47 grams protein
 
 

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