http://allrecipes.com/recipe/sweet-potato-chili/
I used all ground turkey for this recipe and thought it turned out great (albeit, a bit drier). Really hearty and robust meal, and the sweet potato is a nice twist. I didn't cook for as long as the recipe indicated - maybe half an hour on the stove for the vegetables and spices, and then an hour once I added the meat. Still good.
Ingredients
2 sweet potatoes, diced
2 (14.5 ounce) cans diced stewed tomatoes with chili seasonings
1 (8 ounce) can tomato sauce
3/4 cup diced sweet onion
1/2 cup chopped celery
1/2 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper
1 pinch garlic powder
1 pinch onion powder
1/2 pound ground turkey
1/2 pound ground beef
1 (12 ounce) can black beans, drained and rinsed
1 cup corn
Directions
Place sweet potatoes, stewed tomatoes, tomato sauce, onion, celery, water, chili powder, cumin, cinnamon, salt, black pepper, cayenne pepper, garlic powder, and onion powder in a slow cooker. Cook on high, stirring occasionally, for 5 hours.
Heat a large skillet over medium-high heat and stir in ground turkey and ground beef. Cook and stir until meat is crumbly, evenly browned, and no longer pink, 10 to 15 minutes. Drain and discard any excess grease. Add cooked ground turkey, cooked ground beef, black beans, and corn to sweet potato mixture in the slow cooker; cook until flavors have blended, 1 to 2 more hours. Serve warm.
Thursday, June 13, 2013
Vegetarian Borscht
http://www.seriouseats.com/recipes/2009/02/dinner-tonight-vegetarian-borscht-recipe.html
This recipe is SO good. However, I felt like it could use more liquid, so 8 cups of stock would be a better ratio. I used chicken broth instead of vegetable broth, apple cider vinegar instead of lemon, no sour cream or parsley, and a bunch of fennel stalks and a couple of bay leaves for extra flavor.
Original Recipe
1 pound beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 pound white cabbage, cut thinly into shreds
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (optional, omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)
Procedures
1
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
2
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
3
Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
This recipe is SO good. However, I felt like it could use more liquid, so 8 cups of stock would be a better ratio. I used chicken broth instead of vegetable broth, apple cider vinegar instead of lemon, no sour cream or parsley, and a bunch of fennel stalks and a couple of bay leaves for extra flavor.
Original Recipe
1 pound beets (beetroot), peeled and cut into matchsticks
2 medium onions, sliced into half-moons
2 large carrots, peeled and cut into matchsticks
3/4 pound white cabbage, cut thinly into shreds
2 tablespoons olive oil
5 cups vegetable stock
Juice of 1/2 a lemon
Salt to taste
Coarsely ground black pepper
Sour cream (optional, omit for vegan soup)
Finely chopped parsley or chives (optional, for garnish)
Procedures
1
Peel and cut the onions, carrots, and beets (alternatively, shred the carrots and beets using the shredding blade of a food processor) and sauté over medium heat in the olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color.
2
In the meantime, bring the vegetable stock to a boil. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Bring to a boil and simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
3
Season to taste with salt and pepper, then squeeze in the lemon juice, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.
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