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Fall Turkey Chili

Fall Turkey Chili

Ingredients
  • 2 teaspoons olive or vegetable oil
  • 1 large yellow or purple onion, peeled and chopped
  • 2 bell peppers (any color is fine), seeded and diced
  • 3 garlic cloves, peeled and finely chopped
  • 1¼ pound ground turkey or ground chicken
  • 2 to 4 tablespoons chili powder
  • 1½ teaspoon dried oregano
  • 1 to 2 teaspoons ground cumin
  • 1 teaspoon crushed red pepper flakes, if you like spicy
  • ¼ teaspoon cayenne (if you like spicy)
  • 2 16-ounce cans dark red kidney beans, drained and rinsed well with cold water
  • 1 16-ounce can black beans, drained and rinsed well with cold water
  • 1 28-ounce can diced tomatoes, including the juice
  • 1 28-ounce can tomato puree
Instructions:

1. Put the pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it is hot, add the oil.

2. Add the onion, peppers, and garlic and cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time.

3. Add the turkey (or chicken), a little bit at a time, stirring after each addition until it just starts to turn white.

4. Add the spices and cook, stirring, 5 minutes. Add the beans, tomatoes, and tomato puree and cook, covered, stirring occasionally, for 30 minutes.

5. Take the lid off and cook uncovered for 30 more minutes. Set aside to cool.

reprinted with permission from the American Culinary Federation – credit to: Chef & Child Ingredient of the Month, September 2014

Gluten Free Chocolate Chip Banana Muffins

Gluten Free Chocolate Chip Banana Muffins

Ingredients
  • ¾ cup sweet sorghum flour
  • ¾ cup brown rice flour
  • 1 t. baking soda
  • ½ t. xanthan gum
  • ¼ t. guar gum
  • ¼ t. salt
  •  large ripe bananas, mashed
  • ¼ cup vegetable oil
  • ¾ cup granulated sugar
  • ¼ cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 t. vanilla
  • ½ cup semisweet chocolate chips
Instructions:

Preheat oven to 350°F. Coat standard 12-count muffin tin with cooking spray. In mixing bowl, combine sorghum flour, brown rice flour, baking soda, xanthan gum, guar gum and salt. In separate bowl, cream together bananas and oil. Add sugar, applesauce, egg and vanilla; mix well. Add flour mixture to banana mixture in three parts, stirring well after each addition; fold in chocolate chips. Pour mixture into prepared muffin tin. Bake for 20-25 minutes, or until toothpick inserted into center of muffin comes out clean. Cool on rack.

Papillote of Cauliflower and Mushrooms – as seen on Spike TV

Papillote of Cauliflower and Mushrooms – as seen on Spike TV

Did you catch the first episode of Celebrity Sweat with Eric the Trainer this past Saturday?

Here’s the delicious healthy recipe Eric and Big John had the fun of preparing with the help of  Chef Todd of the Equinox Restaurant of Washington DC. Enjoy!!

Papillote of Cauliflower and Mushroom Kabocha Squash, Artichoke Hearts and Quince Vinegar.

Ingredients:
  • 6 pieces of aluminum foil approximately 10’’ by 10’’
  • 6 tbsp. Earth Balance, margarine or butter substitute
  • 3 shallots finely chopped
  • 3 garlic cloves thinly sliced
  • 1 lb. cauliflower and mushrooms, or oyster mushrooms
  • 1 tbsp. of quince vinegar or rich apple cider vinegar
  • 4 artichoke hearts–poached and sliced
  • 3 tbsp. extra virgin olive oil
  • 3 oz. Riesling wine or other slightly sweet white wine
  • 2 tbsp. kabocha squash purée or spiced pumpkin purée
  • 6 pieces of grilled sour-dough bread
  • s&p to taste
Instructions:
  1. Pre-heat oven to 350 degrees, preferably convection.
  2. Take aluminum foil sheets and rub center 3 inches with butter substitute.
  3. Sprinkle with shallots and garlic.
  4. Top with mushrooms and artichoke hearts.
  5. Drizzle with olive oil and white wine.
  6. Season with salt & pepper.
  7. Lightly place small droplets of pumpkin puree on top of mushrooms.
  8. Bring the edges of foil up into a pouch-like shape, being sure to roll edges so as to be air tight and sealed well.
  9. Place packets into oven and cook for 4-5 minutes.
  10. Remove Papillote from oven.
  11. Open carefully so as to release steam.
  12. Pour contents of foil Papillote into a shallow rim bowl.
  13. Drizzle with quince vinegar and garnish with grilled sour dough.

Serve immediately.

Yield

Serves 6

www.equinoxrestaurant.com

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients
  • 1 stick butter
  • 6-8 T. flour
  • 2 cups heavy cream
  • 6 cups tomato sauce, divided
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup grated Romano cheese
  • 1 red pepper
  • 1 yellow pepper
  • 1 seeded zucchini
  • 1 seeded summer squash
  • ½ white onion
  • ½ red onion
  • Olive oil, to coat vegetables
  • Salt and pepper, to taste
  • 1 small bag cleaned spinach
  • 1½ boxes lasagna sheets
  • 1 lb. shredded mozzarella
Instructions:

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.

Yield

6-8 servings

Published with permission from the American Culinary Federation and Credit: Antico Forno, Boston
The National Culinary Review, January 2016

Honey Chicken

Honey Chicken

From the Chef

“Substituting chicken breast for the wings reduces the fat and saturated content and increases the protein content.
“Cutting the seasoned salt by half helps to reduce the sodium content.
“Replacing half the flour with whole-wheat flour adds fiber to the recipe.
“Replacing the vegetable oil with olive oil increases the ratio of monounsaturated fats.”

Ingredients
  • 8 chicken wings, or about 1 pound
  • ¾ cup flour
  • 1 teaspoon all purpose seasoned salt
  • ¼ cup honey
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic powder
  • 1 cup mild or prepared salsa
Modified Recipe:
  • 1 pound boneless, skinless chicken breast
  • ½ cup whole wheat flour
  • ¼ cup white flour
  • ½ tsp all purpose seasoned salt
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 cup prepared salsa
  • ¼ cup honey
Instructions:

1. Rinse the chicken wings off with cold water and drain well.
2. In a clean bowl place the flour, garlic powder, and seasoned salt and mix. Gently toss the wings 2 at a time on the flour mixture and then set aside.
3. In a skillet, heat the oil over medium heat. Use a tong and place the chicken wings in the pan and brown over both sides. Mix the salsa and honey together and spoon over the browned wings and reduce the heat to medium low and cook for 15 minutes, or until well done.

Modified recipe instructions:

1. Rinse the chicken breasts off with cold water and drain well. Cut the chicken breasts into strips.
2. In a clean bowl place the whole wheat and white flour, garlic powder, and salt and mix. Gently toss the wings 2 at a time on the flour mixture and then set aside.
3. In a skillet, heat the oil over medium heat. Use a tong and place the chicken breast strips in the pan and brown over both sides. Mix the salsa and honey together and spoon over the browned wings and reduce the heat to medium low and cook for 15 minutes, or until chicken reaches an internal temperature of 165°F.

 

Printed with permission from the American Culinary Federation, Credit: Thomas A. Berg, CEC, AAC, ACF Minneapolis Chapter.

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