Turkey Chili, the final chili recipe this week…I think

We had a guest at our little party that was not a big fan of chicken (or so I thought, but I had misremembered that part) so I made a turkey chili or something a little lighter to offer, and to give a very different flavor than the other two we had.  I usually make a great white chicken chili but I don’t use turkey all that often, and for no good reason.  So I got to work in the kitchen and it turned out really good. This is what I can up with.

19 oz lean ground turkey

8 oz fire roasted green chilies

2 tsp Better Than Bouillon Chicken flavored (Veggie would also work. Do they have a turkey? If so that would work.)

1 cup water

2 cans White Soy Beans, with liquid

1/2 cup liquid drained from diced tomatoes with green chilies (I used Rotel brand, this is what was drained off of 2 cans used in another recipe I will share tomorrow.)

2 tsp garlic powder

1/2 tsp white pepper

1 tsp cumin

And one of the many reasons I love a chili recipe.  You dump all ingredients into your stoneware, cover and turn your slowcooker on to high for 4-5 hours, or low for about 8.

Everyone really liked this one, even the folks who went back for a bowl of one of the other chilies and ended up with this one as those pots where scraped clean.  It was a big hit.  This one works really nicely with some sour cream, salsa verde and a few tortilla strips on top.


Meaty Chili

I love the vegan chili that I posted yesterday, but my guy feels the tomato overpowers the bean flavor.  That is one of the many reasons I make this meaty chili.  For me, this one is a little too heavy for anything outside of Winter, but it goes great to “water down” the vegan chili.

I will keep this short and sweet and get right to it.

2 1/2 – 3 lbs ground beef, the leaner the better if you are doing this crockpot style. (If you use fattier than say, 90/10 then I would brown the beef first, drain off the fat and then follow the recipe as is)

1 can black soy beans, with liquid

1/2 cup brewed coffee (I know this sounds a little weird, but it makes the flavor just amazing and if you use stew meat it makes it super tender)

1 packet (or 3 tbsp if you buy in bulk container) dry ranch dressing mix, not prepared

1/2 packet of taco seasoning (or about 1 tbsp if you make your own, which is much tastier anyway) plus 1 tbsp chili powder and 1 tbsp garlic powder

This one really couldn’t be easier either.  It is going to look a little dry, but as it cooks it will all come together and if you like yours with more juice, you can always add some beef broth to your liking.  Toss all ingredients into the stoneware of your slow cooker, cover and cook on high about 4-5 hours or 8 hours on low.

Also if you have all day to cook this, it is great with some stew meat in place of the ground beef.  I usually cut mine a little smaller than it comes packaged from the store.  I usually serve this one with some fresh diced jalapeños, a few tortilla strips, and a spoon of sour cream.

Again, this one got eaten so fast there was no time to take a picture, but it is on the menu for later this week so I will get a shot of it then.


Cinco De Mayo Party

So we like tequila in my house.  Cinco De Mayo seemed like a great excuse get some friends together and have some festive edibles and beverages, and that we did.  We did more of a Tex-Mex theme so it was easier to stay away from the carbs.  We had a potential visit from our vegan friends so I had to make something them-compatible.  A few friends who aren’t fond of beans, and the list goes on.  So with all of that in mind I grabbed my 3 pot slow cooker and got to work.  (Just a warning, I am addicted to my crockpots and slow cookers.)

We adore chili in my house, and it is so easy to customize it so I went with that.  I made a Vegan Chili that was really nice, a heavy on the meat light on the beans chili, and a white bean turkey chili (because we had a friend who isn’t a fan of chicken).

I am going to make this blog just about the Vegan Chili.  I also found this chili to be awesome mixed 2:1 with the Heavy on the meat chili, which makes for a really nice way to have essentially 3 different chili’s that can please most people.

Vegan Chili With Soy Beans (This is one of the most simple recipes in the world)

15 oz can Black Soy Beans, with liquid

15 oz can White Soy Beans, with liquid

20 oz diced tomatoes with green chilies, with liquid

1/2 package taco seasoning (it tastes better if you make it yourself, use about 1 TBSP)


1-2 cups corn kernels ( I love corn in chili but it raised the carb count so I tend to leave it out these days)

1 cup TVP (this is great to help soak up the broth if it has too much liquid for your liking)

Alternatively: This recipe is great in its higher carb variation.  Replace the Soy Beans (or in addition to) with 1 can each Chick Peas, Kidney Beans, Pinto Beans, and Black Beans.

Ready for the tricky part?  Put it all the stoneware for your slow cooker.  You may want to give it a quick stir.  Put the lid on, turn in on high if you want to eat it in 4 hours or so, turn it to low if you are thinking more like 8 hours.  That is it.

I like this topped with a little salsa verde, some cheese (go with vegan cheese if you are presenting this as a vegan chili)  and some crumbled tortilla chips.  This is not a spicy chili.  If you want it to have some kick, you can add some diced Serrano peppers, some jalapeño peppers or just a tablespoon or two extra of chili powder.

Pictures to come – This one didn’t last long enough for me to get any pictures of.  (None of them did actually so I will be making them all again this week.)

Its not easy being green

I have been super sick for a while now. On top of that, I broke my laptop when I was going to write up a post from my sick bed. I have no excuse (though I was really quite green for a bunch of days) but I promise I will get caught up here soon-ish and have lots of exciting blog posts on the way to you. Until then, if you have a choice I highly recomment *not* getting sick if you can help it. It is no fun at all.

The poncho that wouldn’t end

So sorry for the delay (I know you were on pins and needles) I thought I had this one scheduled to be posted, but I did something wacky and it didn’t work.  Anyway, here it is.  There is a poncho that I had fell in love with on Pinterest a while back.  It looked so cozy and comfy while still looking classic and elegant.  I had to have it!  But…it was a crochet pattern.  I didn’t know how to crochet a few months back.  So, alas, no poncho for me.  It never occurred to me to try to knit it, but since I have since learned how to crochet so now it should be no problem. (The pattern for this gorgeous thing is avail for free!)

poncho love

Except, it was.  I started this project more than a week ago.  I had an enormously long starting chain (because I wasn’t following instructions) and when I got several rows into it, I noticed it was just waaay too long.  That wasn’t going to work.  So I pulled out all of my stitches and started anew.

I had to re-roll my yarn into balls, count my starting chain doing many fewer than the first try, and get back to my half and full double crochet stitches.  Then…at the end of my yarn it was not what I wanted.  I didn’t have enough to make it as wide as I had envisioned, and I ran out of one of the colors before the other and had this weird color blocking thing I was not digging at all.

Now here we are at attempt number 3.  I re-rolled all of my yarn into one huge ball (that I am constantly fighting the cats for) dropped my starting chain down by about 15 more stitches, and once again got back to work.

take 3

Mine final poncho ended up quite different than the one I wanted to recreate, but I am liking it.  Next time I attempt it, I will follow the directions better to try to get something closer to the one I first fell in love with.

What I ended up with was very simple to create once I  started the third time.  I made my starting chain of 100.  The first row I made my turning chain and then did half double crochets to the end.  The next 12 rows was a simple turning chain with double crochets until I ran almost out of yarn, and left a very long tail in order to seem together the two end pieces.

In order to finish this piece, what I did was to take the other corner in the same line, the last row of the full double crochet, and count up the number of stitches to equal the same number of rows so the two pieces end at the same point.  On mine, I started seeming them together 19 stitches up from the end.  I used a simple slip stitch to make it a nice flat-ish seem that was not too bulky.

Pointy poncho

I like the end result of this because you can wear it a few different ways.  I like it with the point down in the front.  It feels much more poncho-like to me that way.  But you can also wear it off to the side, more like a wrap, which is cute too.



Happy Hour!

The Michelada’s were a hit at the Pin Party this past week, but I had never heard of them before hand.  It was a new and exciting drink for most of the crowd.  It is a refreshing and much lighter version of a Bloody Mary was most of the guests opinion, and it went great with the Fire-Roasted Chili we made.

Luckily the host of the party had enjoyed the cocktail before, so she knew what the end flavor should be.  With that knowledge and a vague memory of the recipe in mind, we bravely ventured forth and came up with a great drink that everyone enjoyed.


How it was made:

4 12 oz bottles of light Mexican Beer (We used Corona Extra)

12 oz Tomato Juice

1 tsp sea salt

1 tsp cayenne pepper

2 tsp hot sauce

Juice of 1 lemon

Extra hot sauce for each drink to bring the heat up to each persons preference.

Pour everything into a large pitcher, give it a good stir, and serve chilled.  You can rim the edge of the glass with a big of salt and chili powder for a nice added touch.

The heat Is On

So around here, things have been crazy busy.  It was a great week, filled with friends, new and old.  The best part was the pin party hosted at a local shop that I helped with.  There where make and take crafts, snacks, drinks, and tons of awesome folks.

It was a little chilly out, I want to say mid-50’s, and so the recipes that everyone loved were the ones that brought a little heat.  There were two that I made that fell under that category.  The Michelada’s, a new to me spicy beer and tomato cocktail, and Fire-Roasted Chili.

Now, I’m a chili fan in the extreme.  I am also deeply in love with my crock pot.  I think, one lead to the other, but I don’t know which started it all, but either way, you could very easily make this recipe on the stove or in a large dish baked in the oven if you so choose.  For me, chili never turns out the same twice, and I think that is why I love it.  I get bored easily with the same foods, and while I do love to cook, standing in the kitchen baby-sitting a pot on the stove, isn’t my kind of fun.  I am more of a fit-it-and-forget-it kind of a cook.  I got the inspiration for this recipe from Emily, a Pittsburgh blogger who has killer recipes and is a great lady all around.

Since I do the low-carb thing, and our hosts are vegan, it did limit some of the possibilities of the food we could do.  A good thing in my book, it helped to keep the party manageable.  Emily’s recipe called for kidney and garbanzo beans, two that I love but stay away from due to the carb content.  So I switched it up with white soy beans and black soy beans (These are the ones my local grocery store carries.  If you haven’t tried them, I highly recommend that you do.  They are awesome and I have never gotten them mushy no matter how long I cook them.)  I also left out the corn, though I do adore it in chili, it just has a bit too much natural sugar for me right now. Finally, in place of the veggie broth I added 2 cans of regular diced tomatoes with green chilies.  I knew I was going to mix it up the day before in order to make my prep work on the big day less stressful, and I do not know what it is about those tomatoes/chilies, but the always get hotter when stored in the fridge overnight, so just a warning, if you make this dish ahead the way I did, or plan on having leftovers, it will get hotter.

chili shots

The Fire-Roasted Chili recipe as I made it:

2 cans (15 oz) Fire Roasted Tomatoes, with liquid

1 can (15 oz) Black Soy Beans, with liquid

1 can (15 oz) White Soy Beans, with liquid

2 cans (10 oz) Diced Tomatoes with Green Chilies, with liquid

1 Tbsp Chili Powder

1 Tbsp Oregano, dried

2 tsp Ground Cumin

1 tsp Ground Coriander

1/2 tsp Ground Cayenne

Salt and Pepper to taste

Round Tortilla Chips (optional)

As I was serving these in shot glasses to be more finger food friendly, I did pulse all of the tomatoes in the food processor 3-4 times just to get them in smaller pieces.  I them dumped everything in a crockpot including the liquids from all of the cans, gave it a quick stir, placed the lid on and set it to cook on low for 6 hours or so.  Recipe makes about 80 ounces, or 50 shot glass servings.

If serving in shot glasses, I recommend letting the chili cool a bit before ladling into glasses and top with a tortilla round.  Makes for a very cute presentation, and easy to eat while milling around talking with friends.

Tomorrow I will be posting the Michelada recipe we used for an interesting, refreshing yet spicy beer and tomato cocktail that was a big winner at the Pin Party.