Turkey Chili Soup with Hominy and Brown rice

For this weeks lunch to share between Luke, my dad and myself I decided to make a soup I ready do love.

Here is the original recipe: Turkey Chili Soup with Hominy

I doubled it since it has to last all week between 3 of us so here is what I did:

 Recipe: Turkey Chili Soup with Hominy

About 8 servings when doubled. Maybe more.

1. 1 tablespoons extra-virgin olive oil
2. 1 1/2 medium onion, finely chopped
3. 4 garlic cloves, minced
4. 1 1/2 pound ground turkey
5. 2 1/2 tablespoons chili powder
6. 4 teaspoons ground cumin
7. 1 teaspoon chipotle powder
8. 1 tablespoons corn starch and a little cold water
9. 2 tablespoon tomato paste
10.  7 cups water
11. ½ cup of uncooked brown rice
12.  3 teaspoons of Better than bouillon (by superior touch)
13. 2 15-ounce can hominy, drained and rinsed

1. In a medium saucepan, heat the olive oil until shimmering. Add the onion and garlic and cook over high heat, stirring, until barely softened, about 3 minutes. Add the turkey, chili powder, cumin and chipotle powder and season. Cook, breaking up the turkey with a wooden spoon, until the liquid has evaporated and the turkey is lightly browned, about 5 minutes. Stir in the tomato paste. Add the water and hominy heat on high till it boils, stir in better than bouillon once its dissolved add the rice, and simmer on low for 40 mins. Mix the cornstarch with a little bit of water and pour into the soup. The soup will thicken as it cools.
2. Now you can serve or put it in containers and heat and serve as needed.

 

 

Moroccan Shrimp with Spinach and Channa Masala with brown rice

Ok so I really try to eat Vegetarian or Vegan during the week, but I was really craving this recipe for dinner. So here it is my friends:

 Moroccan Shrimp with Spinach 

This recipe is from "Fitness" magazine's June 2011 edition.

Makes: 4 servings
Prep time: 40 minutes
Cook time: 7 minutes

1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika
1/4 tsp cayenne
Pinch ground allspice
1/4 tsp salt
*1 pound large shrimp, peeled and deveined (I usually only make enough for Luke and Myself so I use 10 med size shrimp 5 for each of us)
*10 ounces fresh baby spinach (about a cup full for each of us)
*3 tbsp extra-virgin olive oil (one tbsp just for the 2 of us)

1.  Mix the coriander, cumin, paprika, cayenne, allspice and 1/8 tsp salt in a small bowl. Place the shrimp in a large bowl, add the spice mixture and toss to coat. Cover with plastic wrap and refrigerate 30 minutes. *** see note below
2. In a large bowl, combine the spinach, oil and remaining salt. Divide spinach and shrimp evenly among four 15-by-12 inch sheets of heavy-duty aluminum foil. Bring the edges of each sheet together and fold tightly to seal.
3. *Heat the grill to medium high. Place packets on grill and close the cover; cook until spinach is wilted and shrimp is opaque, 5-7 minutes. Serve immediately.

(I do not Have an out door grill so I put the packets in the oven under the broiler for about 8 mins, turn over 4 mins in) 

Nutrition facts per serving: for the orginal recipe which is 4 servings
229 calories, 25 g protein, 4 g carbohydrate, 12 g fat (2 g saturated fat), 2 g fiber

 ***While the Shrimp are refrigerating I made the Channa Masala

Channa Masala

Ingredients

• 1 tsp olive oil
• 1 whole onion, small
• 2 whole garlic cloves, minced
• 15 ounces chickpeas, drained and rinsed
• 15 oz can of no salt diced tomatoes
• 1¼ tsp coriander
• 1 tsp cumin
• ¼ tsp turmeric
• ¼ tsp ground ginger
• ¼ tsp paprika
• ½ cayenne pepper (more if u like it spicy!)
•  

Directions

Line a medium saucepan with a thin layer of broth and sauté onions over high heat for 3 minutes. Add garlic and sauté until onions are translucent, adding more broth as necessary. Add coriander, cumin, turmeric and ginger, stirring to coat onions and cooking until fragrant, about 2 minutes. Add chickpeas and tomatoes with remaining broth, stirring to combine. Turn heat up to high and bring to a boil. Once boiling reduce to low and simmer 15 minutes. Turn off heat and stir in paprika and garam masala and let sit for 5 minutes. Salt to taste and serve with Brown rice.

*I also added 1 tsp of cornstarch mixed in 1 ½ tablespoons of cold water and added it to make the sauce a little thicker.

This recipe says 2 servings but it’s more like 6 or 8 if you eat it with something other then by its self.

Black Bean Tofu

Black Bean Tofu

So after I poster the Black Bean dip recipe yesterday a friend of mine Eleana asked if I have ever made black bean sauce and I replied no but I would love the recipe. So she sent me a message via FB and gave me the link for the original recipe, which calls for chicken. I of course changed it a little and used up some baked tofu I had in the fridge. 

 I also took Elenan advice and used a little bit more garlic, ginger and canned beans. 

Made it early for Luke, He's going to a friends house to watch the Dolphin Game

Here is the original recipe: BLACK BEAN CHICKEN

And this is what I did:

BLACK BEAN TOFU:

½ a block of Baked Tofu**** See note
1 can of low sodium black beans (do not drain)
5 garlic cloves
3 slices ginger

5 baby Portabella Mushrooms sliced or chopped

½ cup of broccoli florets

1 tsp. Braggs Amino Acids
1/2 tsp. cooking wine
1/2 tsp. sesame oil
1 tsp. Agave nectar

1 tsp. cornstarch

1 scallion

1. Cut the tofu into 1-inch pieces. Mix the tofu with sesame oil, wine, soy sauce, Agave nectar, cornstarch and mix all together. Let sit while you cut up the Garlic, scallions and ginger.

2. Chop the garlic, ginger and scallions into tiny pieces. Fry them with a little oil. 

3. Add the black beans and liquid, mush them up a little with a fork or potato masher. Heat 

4.  Add the mushrooms and broccoli florets heat on med for 5 min

5. Add the tofu and sauce cook till heated and veggies are cooked like you like them. 

6.  If you like you can add some Chinese Chili Sauce to add a little heat.

7. Serve over Brown rice. 

8. Enjoy

****Note: Baked Tofu, I usually do this once I have a block of tofu so I can add it to a bunch of things.

 Recipe Here: BAKED TOFU

Black bean dip

So I was looking though my recipes today trying to figure out what to make for this weeks lunch and I remembered my friend Vanessa (which has an amazing coupon website HERE) asked me to post this Black bean dip I make from time to time, SUPER EASY! So here is folks! Enjoy!!!

 Photo from mycolombianrecipes.com

 Ingredients

·  1 15-ounce can black beans, rinsed

·  3 tablespoons reduced-fat sour cream (I actually use plain non-fat Yogurt in place of the sour cream)

·  2 tablespoons prepared salsa* (any brand u like)

·  2 scallions, chopped           

*Note: if you like it spicy use mild salsa and add 1 full jalapeño! 

In a food Processor: Process black beans, sour cream or plain yogurt, salsa, Jalapeno if using and scallions in until smooth.

Now you can serve as is or refrigerate it or you can even microwave it (with some cheese on top) and serve with chips or what ever else you like…

This dip is awesome on tacos!