Monthly Archives: November 2012

Turkey Poblano Stew

We had so much left over turkey…. it was to the point where I took it out of the refrigerator and vowed to not put the same aluminum foil covered dish back in.  That was when this turkey stew was born.

In addition to excess turkey I also have a large amount of poblano peppers.  My parents are growing them in their garden and dutifully sent me home with about 50.  Don’t worry I roasted and then froze half of them so there will be many poblano recipes throughout the winter!

Ok… so for the stew, feel free to add in any additional veggies! just note you may need a little extra stock if you want it more on the soupy side.

Turkey Poblano Stew

serves 4 as a main course

1 onion, chopped
1 carrot, peeled and chopped
3 garlic cloves minced
1 Tbsp. olive oil
4 to 6 c. turkey stock
2 Tbsp. flour
1 tsp. comino
4 poblanos, halved and seeded
2 cups leftover turkey
1 can cannellini beans, rinsed and drained
6 oz. Chorizo, casings removed
3 c. chopped spinach
salt and pepper to taste

Turn on your broiler. Place the poblano peppers on a baking sheet cut side down. When hot, broil the pepper 10-12 minutes to char. Keep an eye on them broiling happens quickly. Remove from oven and place in a bowl. Cover with saran wrap and let steam an additional 10 minutes. When cool enough to handle remove skins and chop.

Add 1 Tbsp olive oil to soup pot. Saute onion, garlic, and carrots 10 minutes or until browned and softened. Season with salt. Add the 2 Tbsp. of flour and coat the vegetables. Slowly add the warm stock whisking between additions to thicken.

Stir in the turkey, reserved poblanos and beans to heat through.

Heat a small skillet over medium heat and cook the sausage just until it is cooked through. Drain excess oil if needed and add this to the stew along with the 1 tsp. of comino and any salt and pepper needed.
Stir in the spinach and wilt just before serving. Enjoy!


Leave a comment

Filed under Soup

Chipotle Sweet Potato Soup

It is finally under 80°F in Texas, so it is time to make some soup!!

In particular this sweet potato soup.  The spiciness of the chipotles will warm you up in no time and it is a quick and easy vegetarian dish.

Oh… and did I mention the pecans? because they are definitely worth mentioning!

Chipotle Sweet Potato Soup

serves 4

1 Tbsp. olive oil
1/2 large onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
2 medium sweet potatoes, peeled and chopped
4 cups vegetable stock
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. ginger
1-2 chipotle pepper in adobo, chopped (be careful these are spicy!!!)
1 tsp. soy sauce

For serving:
Greek yogurt
brown sugar chipotle pecans

1 c. pecans
1/4 c. brown sugar
pinch of chipotle powder
1 Tbsp. butter

In a small nonstick skillet melt the butter.  Add pecans and coat.  Stir in brown sugar and stir until it starts to melt, 4-5 minutes.  Add a tiny pinch of chipotle powder and continue to cook until the sugar has completely coated the pecans.  Transfer to parchment paper.

Start by heating the olive oil over medium heat.  When it is hot add the onion, carrot, and celery.  Cook 8-10 minutes to soften, then add the garlic and cook a minutes more.

Next, add the sweet potatoes, ginger, cinnamon, cumin, chipotles and vegetable stock.  Bring the mixture to a boil, then reduce the heat and simmer 15-20 minutes until the sweet potatoes are tender.

Very carefully puree the soup.  You can do this using an emulsion blender or in batches in your blender. Be sure to be careful when blending the hot soup.  Once blended stir in 1 tsp. of soy sauce.  Season the soup to taste with salt and pepper.

Serve with a dollop of greek yogurt, or sour cream would work, and pecans. Enjoy!


Filed under Soup, vegetarian

Pumpkin Snickerdoodles

This is one of my favorite cookies, with a fall twist!

And talk about easy! I took Martha Stewart’s Basic snickerdoodle recipe, made a few changes, added a can of pumpkin, the rolled those babies in some cinnamon sugar and voila!

Pumpkin Snickerdoodles

makes 2-3 dozen

1 c. butter, softened
1 1/2 c. granulated sugar
1 egg
1/2 tsp. vanilla
3/4 c. pumpkin puree
2 3/4 c. all purpose flour
2 tbsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
1/2 tsp. cinnamon

Cinnamon Sugar = 1/4 c. sugar + 2 1/2 Tbsp. cinnamon

With an electric  mixer, cream butter and sugar until light and fluffy. Add egg, vanilla and pumpkin. Mix until just combined.  The cookies turn out fluffier if you mix your dough as little as possible.

In a medium bowl, stir together dry ingredients. Slowly mix dry ingredients into the batter, continuing to mix just until completely combined

I always like to chill my dough to make it easier to roll.  With the addition of the pumpkin this dough is especially sticky.

Preheat oven to 350°F.

In a small bowl combine sugar and cinnamon. Shape heaping tablespoons of dough into balls and roll in the cinnamon sugar. Space cookies roughly 2″ apart on parchment lined cookie sheet.

Bake for about 12 minutes. These cookies don’t brown much and stay really soft so keep that in mind when you check them! Remove from over and after a minute or two transfer to a wire rack to cool. Enjoy!

Leave a comment

Filed under Cookies

Asian Style Pork Chops & Baby Bok Choy

Pork chops are so quick and easy, which makes them a perfect week night meal.  I did these with a basic Asian style marinade and served them with some saucy steamed bok choy.

A lot of people I talk to seem to get discouraged by the long list of ingredients in Asian food.  Don’t be! It might seem like a lot at first but once you have them all, there is nothing quicker and more convenient than a stir fry to use the left over veggies in your fridge for an out-of-this-world weeknight dish.

Pork Chops:

serves 4

1/3 c. Black Bean Sauce
3 Garlic cloves, minced
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sesame Oil
1 1/2 Tbsp. minced, peeled, fresh ginger
1 Tbsp. lime juice
2 Tbsp. Siracha
1 Tbsp. honey
4 center cut pork chops, I like the large ones with the bone, about 2 lbs.

In a large Ziploc bag, combine black bean sauce, garlic, soy, sesame oil, ginger, lime, siracha, and honey. Add pork chops to the bag and seal. Massage the marinade into the pork making sure they are well coated and let stand about 20 minutes or chill and remove 20 minutes before cooking.

Preheat the grill to med-high heat. Grill pork until just cooked through, about 5 minutes per side. or until the thickest part registers 145°F.

For Bok Choy:

4 baby bok choy, halved lengthwise
1 Tbsp. Olive oil
2 garlic cloves, minced
1 Tbsp. minced, peeled, ginger
1/4 c. sweet Asian chile sauce

Add olive oil to large, deep, nonstick skillet. Saute garlic and ginger until fragrant. add bok choy halved side down and let brown another 2 minutes. Add 1/4 c. of water and chile sauce to the pan. Cover and let steam about 5 minutes. The leave should be wilted, but it should still have a bit or crunch.
Transfer to serving plate and enjoy!

Leave a comment

Filed under Pork