Tuesday, October 12, 2010

Turkey Pumpkin Chili

Last week, during my latest pumpkin kick, I found a recipe from the Whole Foods website Turkey Pumpkin Chili.  Skeptical of that flavor combination, I made sure to read all of the recipe's mixed reviews and cooked accordingly by adding quite a bit more spice.  The results of my spice experiment were a definite hit and I've made it again already.  This time, however, I paid a little more attention to measurements!

Keep in mind that this chili has beans in it, so it's not a true Texas chili.  That being said, I think it's definitely worth it for anyone to forgo their Texas elitism and try this out!  You won't be disappointed.  :)

Turkey Pumpkin Chili
  • 1 pound lean ground turkey
  • 1/2 large onion, diced
  • 1/2 red, yellow, or orange bell pepper, diced
  • 3/4 tsp. salt
  • 1/2 tsp. pepper
  • 2 tsp. Worcestershire sauce
  • 2 Tbs. chili powder
  • 2 tsp. cumin
  • 1-1/2 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 up to 1 whole can pumpkin puree (15 oz)
  • 1 can diced green chilies (4 oz), with their liquid
  • 1 can diced tomatoes (14.5 oz), with their liquid
  • 1 can-full of water (using tomato can)
  • 2 Tbs. tomato paste
  • 1 Tbs. sugar
  • 1 can pinto or dark red kidney beans, drained and rinsed

In a dutch oven over medium low heat, brown the ground turkey and drain off any of the watery juices.  Move browned meat to one side of the pot and add the onion, cooking until translucent.  Add a little olive or canola oil if necessary.  Once the onions have softened, add bell peppers and seasonings -- salt, pepper, Worcestershire sauce, chili powder, cumin, and paprika.

Stir well and add in the pumpkin puree, chilies, tomatoes, water, tomato paste, and sugar.  Mix to combine, taste to make sure the seasonings are correct, and adjust accordingly. 

Simmer, covered, on low for an hour (or at least 30 minutes).  Serve with cheese and sour cream over rice or with tortilla chips.


My husband and I found out that the leftovers make for awesome nacho toppings as well.  Just lay out some chips on a foil-lined baking sheet, sprinkle with cheese and top with chili and salsa.  Broil for about two minutes until the cheese is melted and the chips are warmed through.  These babies made our Friday night date with Smallville was extra special.

Annnnd yes, we are nerds.  Don't judge, you know that you like the theme song.  Somebody saaaaaaaaaave me . . .

Monday, October 11, 2010

A List of Names I Call My Son

He's a man of many names.  It occurred to me the other night that my son has a growing list of nicknames and, as he's approaching his first birthday (how did that happen?), we should probably edit the list eventually.  None of them seem too potentially scarring though, right?

  • Pumpkin
  • Pumpkin Pie
  • Pumpkin Seed
  • Sweet Pea
  • Sweetie Pea
  • Honey
  • Honey Pie
  • Honey Bee
  • Honey Biscuit
  • Biscuit
  • Cutie
  • Cutie Pie
  • Cutie Bean
  • Apey
  • Baby Ape
  • Sugar Pie
  • Sugar Foot
  • Chuby (pronounced "chew-bee," not to be confused with 'chubby')
  • Chubeanie Baby
  • Chubasco Sauce
  • Chubikin Pampwalker
  • Chubinho (for when he plays for the Brazilian national team)
  • Dinobaby
  • Baby Hulk
  • Little Man
 Then, of course, there's his actual name, although he probably thinks that it's "No sir!"  Poor kid.

Friday, October 8, 2010

Xs and Os

Does anyone remember having 'reindeer antlers' as a kid?  You might have had 'bird's nests' around Easter time.  Either way, they were delicious and simply mounds of chocolate covered chow mein noodles.  They've been on my mind lately and the bag of noodles in the pantry was just begging to be drenched in chocolate.

Pair my need for chocolate covered anything with our economy sized double-box of Cheerios and my XOXO Mix was born...er, made...mixed into existence!

It's simple and prrretty darn delicious.

Chocolate Covered Xs and Os -- XOXO Mix

  • 1 cup toasted oat cereal (Cheerios)
  • 1 cup chow mein noodles
  • 1/3 cup shredded coconut
  • 1/3 cup raw almonds, roughly chopped
  • 1/3 cup dried cranberries
  • 2/3 cup semi sweet chocolate chips
  • 3 Tbs. unsalted butter
  • Kosher salt
In a very large bowl, combine the cereal, noodles, coconut, cranberries, and almonds.  Toss to evenly distribute all of the goodies.

In a microwave safe bowl, melt the chocolate chips and butter, making sure to stir every 30 seconds until the mixture is smooth and shiny (about 1-1.5 minutes).

Drizzle the melted chocolate onto the cereal mixture and toss to coat.  Pour the mix onto a parchment lined sheet pan and spread into an even layer.  Sprinkle with a little salt and let sit until the chocolate has set.  Break into pieces and store in ziplock bags or airtight containers.