Amy's Turkey Chili

Amy’s Turkey Chili

6 hearty servings

Ingredients:

1 Tbsp.               Vegetable oil

3                          Large garlic cloves, minced

1                          Large Vidalia onion, chopped

1                          Large green pepper, chopped

1 lb.                    93% lean ground turkey

5 oz.                   Beef (or pork) chorizo

14 oz. can         Diced tomatoes, undrained

15 oz. can         Dark red kidney beans, drained

15 oz. can         Pinto beans, drained

2 Tbsp.               Chili powder

1 Tbsp.               Ground cumin

1 Tbsp.               Dried oregano

1 Tbsp.               Dark brown sugar

2 Tbsp.               Double concentrate tomato paste (from tube)

                             Kosher salt to taste

Heat vegetable oil in large Dutch oven and sauté garlic, onion and green pepper over medium heat until softened, about 5-10 minutes. Remove vegetables from pan and set aside. Increase heat to medium high and add ground turkey and chorizo. Sauté until cooked through and browned. Return vegetable mixture to pot, add remaining ingredients and stir well to combine. Increase heat to high and bring to brief boil. Lower heat to simmer, cover and cook 2-3 hours.

Serve hot with shredded cheddar cheese, sour cream or other toppings.

Sephardic-inspired Charoset

2 large red apples, peeled and finely chopped
1 cup dried unsulphered apricots, chopped
1/2 cup Medjool dates, chopped
1 cup roasted unsalted pistachios, chopped
1/2 cup roasted unsalted pine nuts, chopped
1/4 cup fresh orange juice
2 tablespoons sweet kosher wine
1 tsp. cinnamon
1/2 tsp. cardamom
1 tablespoon honey

Combine all ingredients in a large bowl and chill until serving. Alternately, ingredients can be chopped by pulsing in bowl of food processor until combined.

Kosher for Passover Red Velvet Cake

For the cake:
1 cup KFP matzoh cake meal
1 cup KFP potato starch
1/4 cup KFP unsweetened cocoa powder
1 1/2 tsp. KFP baking soda
1/2 tsp. Kosher salt
1 cup buttermilk
1 tablespoon red food coloring
1 tsp. white vinegar
1 tsp. vanilla extract
1 1/2 cups sugar
1 stick butter, softened to room temperature
3 eggs, separated

For the icing and filling:
2 8 oz. blocks low-fat cream cheese, softened to room temperature
1 stick butter, softened to room temperature
1 tsp. vanilla extract
2/3 cup sugar
1 1/2 cups chopped strawberries

Preheat oven to 350 degrees. Add cake meal, potato starch, cocoa, baking soda and salt to a large bowl and whisk to combine. Set aside. Combine buttermilk, food coloring, vinegar and vanilla in small bowl and set aside. Beat sugar and butter in a third bowl with electric mixer for 2-3 minutes until completely combined. Add egg yolks to butter-sugar mixer one at a time, beating after each addition. In fourth bowl (hope you like washing dishes, we're not done with bowls yet!) beat egg whites with electric mixer until stiff peaks form. Alternate adding buttermilk mixture and butter-sugar mixture to dry ingredients in 2-3 batches, beating with electic mixer after each addition until thoroughly combined. Fold beaten egg whites into batter, being careful not to deflate. Divide batter between two greased nonstick 8" round cake pans. Bake at 350 degrees for approximately 25 minutes or until cake tester comes out clean. Cool in pans for 10 minutes, then invert on cooling racks to cool completely.

Mix the cream cheese, butter, vanilla and sugar with electric mixer until light and fluffy. Return icing to refrigerator for at least 1 hour until it hardens slightly. Ice first layer of cake, then place layer of strawberries on top of first iced layer. Top with second layer of cake and finish icing second layer and sides of cake. Enjoy!

Carrot-Apple-Sweet Potato Kugel (Kosher for Passover)

3 cups shredded peeled carrots
3 cups shredded peeled Granny Smith apples
3 cups shredded peeled sweet potato
1 1/2 cups matzoh meal
1 stick butter or margerine, melted
1/3 cup sweet Passover wine
1 1/2 tsp. cinnamon
1 cup sugar
1/2 cup brown sugar

Preheat oven to 375 degrees. Mix all ingredients in a large bowl until thoroughly combined. Pour into greased 13x9 baking dish and bake for 45 minutes or until edges begin to brown and center is set.

My favorite pumpkin bread recipe

Pumpkin Harvest Bread

from Leslie Mackie’s Macrina Bakery & Cafe Cookbook

makes 2 loaves



1/2 cup walnut halves
1/2 cup pecan halves
1 cup pumpkin seeds (I used sunflower seeds, because we had them)
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon nutmeg
1 1/2 teaspoon cinnamon
1 1/2 teaspoon Kosher salt (or not)
1 cup canola oil
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
2 cups canned pumpkin
4 eggs
3/4 cup buttermilk



Preheat oven to 375 degrees F. Oil two 9″x5″x3″ loaf pans.
Place the nuts and seeds on a rimmed baking sheet and toast for 15 minutes. Remove from the oven and let cool, then chop medium fine. Turn the oven temperature down to 325 degrees F.
Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Reserve 1/4 cup of the nuts and seeds for topping the loaves; stir the rest into the flour mixture with a wooden spoon.

In the bowl of a stand mixer, combine the oil and two types of sugar. Using the paddle attachment, mix at medium speed for 4 minutes. Add the squash and mix 2 minutes more. Add eggs one at a time, mixing to incorporate each egg before adding the next.

Remove the bowl from the stand mixer. Alternately add small amounts of the flour mixture and buttermilk to the bowl, stirring just until flour is incorporated into batter.

Pour the batter into the oiled loaf pans. Sprinkle with the reserved nuts and seeds.

Bake the loaves for 1 hour 10 minutes, or until a skewer inserted in middle of loaf comes out dry. Let cool in pans for 20 minutes before turning loaves out onto a cooling rack. Then see how long you can wait, with that sweet spicy aroma filling your kitchen, before you slice into a loaf.

New favorite retro drink: Upper East Sidecar

The Palm Steakhouse in Buckhead makes my favorite version of the classic sidecar. Simple but elegant. I will drink this while watching re-runs of Mad Men and dreaming about owning a butterfly-roof midcentury modern dream home in Palm Springs.

2 oz. VSOP Remi Martin Cognac
1 oz. Cointreau
Splash of lemon juice

Shake well with ice and strain into a sugar-rimmed martini glass. Garnish with an orange slice.

"Molten" Pear Cake

Much like the ubiquitous chocolate "lava" cakes you see on restaurant menus these days, this cake has a "molten" pear center that is not entirely set. Serve this cake warm by itself for breakfast or with a scoop of vanilla ice cream as a dessert. 
Topping:
3/4 c. chopped pecans
1/4 c. light brown sugar
1 Tbsp. flour
1 tsp. cinnamon
2 Tbsp. unsalted butter, cut into small squares

Cake:
1 3/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup butter, softened
1/2 cup light brown sugar, packed
2 large eggs
1 tsp. vanilla
1/2 cup reduced fat sour cream
1/2 cup lowfat buttermilk
2 1/2 cups ripe peeled Bartlett pears, in 1/2 inch dice
1/3 cup granulated sugar
1/2 tsp. cardamom

Preheat oven to 350 degrees. To make topping, pulse ingredients in food processor until course crumbs form. Spray 8" or 9" square cake pan with nonstick spray. Sift together flour, baking powder, baking soda and salt in large bowl. In separate bowl, beat butter with brown sugar until fluffy. Gradually add in eggs and vanilla. Alternate additions of butter mixture, sour cream and buttermilk to dry mixture, beating with electric hand mixer until thoroughly combined. In separate bowl, combine pears, granulated sugar and cardamom and let stand 10 minutes, pouring off most of the pear liquid that forms. Pour half of batter in cake pan. Cover with pear mixture, then add remaining batter to pan to cover. Sprinkle with topping mixture. Bake until top is brown, approximately 35-40 minutes. Cool on rack in the pan.