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Fast & Easy Dinner: Turkey Chili

partysugar — Tue, 06 Oct 2009 10:15:01 -0700

On a cool Fall evenings, I often crave chili. While a pot that's simmered on the stove all day is intensely flavorful and satisfying, a quick week night rendition filled with aromatic spices, black beans, and chunks of turkey, is equally gratifying.

This recipe employs cooked turkey, but, if you prefer, feel free to substitute rotisserie chicken or ground turkey.

Don't forget the condiments - sour cream, fresh lime wedges, and grated cheddar cheese enhance the comforting richness of the dish. To serve this rapid chili to your family, get the recipe and read more.

Turkey Chili
From Gourmet

Ingredients

1 large white onion, coarsely chopped
2 bell peppers (any color), cut into 1-inch pieces
3 tablespoons vegetable oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice
1 (19-ounce) can black beans, rinsed and drained
1/2 cup water
2 cups cooked turkey, cut into 1-inch pieces
Accompaniments: sour cream; sliced avocado; chopped white onion; lime wedges

Directions

Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15 minutes.
Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. Add tomatoes with juice, breaking them up with back of a spoon, then add beans, water, and 1 teaspoon salt and simmer, covered, 15 minutes.
Stir in turkey and let stand, covered, until heated through, 5 minutes.

Serves 6-8.

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Come Together With Cat Cora's Barbecued Beans

partysugar — Tue, 29 Sep 2009 12:50:30 -0700

To coincide with Hunger Action Month, Macy's has launched a new campaign, entitled Come Together, that urges people to host a dinner party. However, when guests ask the inevitable, "what should I bring?" the answer is nothing. The money that guests would spend on the requisite bottle of wine should be donated to the cause. Although Macy's has created a special website where you can make and send invites and put together a menu, we've partnered with Iron Chef Cat Cora to bring you an exclusive party idea! Cat's menu consists of barbecue classics like brisket sandwiches and coleslaw, so I recommend inviting a big group of people over on a Sunday for a football-viewing party. Cheer on your favorite team while enjoying a delicious, informal meal. To get you started, we've got Cat's variation of baked beans. She combines three types of beans with barbecue sauce and a touch of cinnamon. The resulting beans are my new favorite: they're slightly sweet and depending on the sauce you use, sticky and spicy. The addition of garbanzo beans is genius. To use Cat's recipe to host a Come Together party, read more.

Barbecued Pit Beans
From Cat Cora

Ingredients

2 (15 1/2-ounce) cans chickpeas
2 (15 1/2-ounce) cans kidney beans
2 (15 1/2-ounce) cans pinto beans
2 cups good-quality barbecue sauce, without a smoky flavor
1 teaspoon ground cinnamon
2 scallions, white and tender green parts, thinly sliced

Directions

In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce. Place over medium heat, and stir until the mixture comes to a simmer.
Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.
Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.

Serves 8.

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Even Bean Haters Will Love This Bean Salad

partysugar — Wed, 16 Sep 2009 13:00:38 -0700

Over the Summer we took advantage of the season's wide variety of produce and shared our best salad recipes. However, one salad, the bean salad, was overlooked. Luckily reader Lengel has shared her rendition of bean salad in the Kitchen Goddess group on the YumSugar Community. Want your recipes and photos to be shared here on YumSugar? Start participating in the community!
Lengel, who has her own food blog, Working Girls Kitchen, is not a fan of bean salads. Although she finds them to be totally unappealing, she describes this salad recipe - which comes from another popular food blogger, Heidi Swanson - to be simple, yummy, and surprising. Pan-roasted carrots and fresh dill take ordinary canned beans to a whole new level. I agree with Lengel when she says, "this is a great dish for any picnic and will work great for work lunches." To check out the recipe, read more.

Easy Canned Bean Salad
http://workinggirlskitchen.blogspot.com/2009/08/recession-canned-bean-salad.html

Nothing against bean salads, but I really don't find them appealing. So I certainly surprised myself with this one! The recipe is very simple yet very yummy! The pan roasted carrots and fresh dill take all the attention away from the canned beans, to my surprise. This is a great dish for any picnic and will work great for work lunches.

Ingredients

3 cups chopped carrots
1 clove of garlic
1 can of white beans
1 can of black beans
1/4 cup chopped dill
salt & pepper to taste

for the vinaigrette
1/4 cup good olive oil
juice of half a lemon
2 shallots diced
salt & pepper to taste

Directions
Over medium heat, in a large fry pan, heat up some cooking oil ( I prefer Spectrum Canola Oil). Add the diced garlic and carrots. Saute carrots and garlic until the carrots turn brown and begin to caramelize. It should smell delicious!

In a medium bowl throw in the beans and dill. Lightly toss. When carrots are done roasting add to the beans, add the dill. Lightly toss once more.

In a small bowl whisk together all of the vinaigrette ingredients. Take a taste to test seasoning. You may need to add more salt/pepper. Lightly toss into the bean salad.

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What's Your Favorite Bean?

YumSugar — Mon, 10 Aug 2009 09:00:08 -0700

Stovetop Beans Two Ways - Beginner and Expert

YumSugar — Wed, 08 Jul 2009 03:30:36 -0700

Although these legumes were traditionally cooked low and slow in the oven, today's baked beans, as they're often called, are actually cooked on top of a stove for a faster preparation that doesn't compromise flavor. Shed even more cooking time by using canned beans - or save cash by rehydrating dry beans instead. Regardless of how you prepare this dish, bacon plays a crucial part in achieving a pronounced smokiness, while molasses and dark brown sugar add a sweet flavor and pleasing caramel color. Be enticed by both recipes

Come Party With Me: Dolores Park Picnic - Menu

partysugar — Tue, 23 Jun 2009 10:15:00 -0700

Dolores Park is San Francisco's see-and-be-seen picnic spot. On warm weekends, the park fills up with everyone from families to hipsters looking to soak up the sun. Since the weather here is unpredictable, rarely do I plan a picnic in advance. Every time my sister calls to invite me to D-Park, I simply grab whatever is in my fridge. However, with a warm week ahead of us, I promised her that I'd make the ultimate fresh, healthy picnic. The Mediterranean-inspired menu will consist of the regular store-bought suspects (salty cheeses, briny olives, cured meats, crispy crackers) supplemented with some homemade favorites.

I'll wrap eggplant caponata and mozzarella sandwich halves in parchment paper. Then, I'll pack two salads - three bean with honey-mustard vinaigrette and couscous with spiced zucchini - in reusable plastic containers. These vegetarian-friendly recipes are perfect for picnicking anywhere so why not add them to your repertoire? To do so read more.

Caponata Picnic Sandwiches
From Giada De Laurentiis

Ingredients

1/4 cup olive oil
1 celery stalk, chopped
1 medium eggplant, cut into 1/2-inch pieces
Salt
1 red bell pepper, cut into 1/2-inch pieces
1 medium onion, chopped
1(14 1/2-ounce) can diced tomatoes
3 tablespoons raisins
1/2 teaspoon dried oregano leaves
Freshly ground black pepper
1/4 cup red wine vinegar
2 teaspoons sugar
1 tablespoon drained capers
1 loaf ciabatta bread, cut crosswise into 6 equal pieces
2 garlic cloves, peeled
6 slices (1/3-inch-thick) drained fresh water-packed mozzarella

Directions

Heat 1/4 cup of the oil in a heavy large skillet over medium heat. Add the celery and saute until crisp-tender, about 2 minutes.
Add the eggplant and saute until beginning to soften, about 2 minutes. Season with salt. Add the red pepper and cook until crisp-tender, about 5 minutes.
Add the onion and saute until translucent, about 3 minutes. Add the diced tomatoes with their juices, raisins, and oregano. Season with salt and pepper, to taste. Simmer over medium-low heat until the flavors blend and the mixture thickens, stirring often, about 20 minutes.
Add the vinegar, sugar, and capers. Season with salt and pepper, to taste.
Cut the bread pieces horizontally in half. Grill the bread cut-side down on a grill pan over medium-high heat until golden, about 2 minutes. Rub the whole garlic cloves over the toasted side of the bread.
Add a slice of mozzarella to bread bottom, spoon the caponata on top, cover with the other bread half.
Wrap the sandwiches separately in plastic wrap or parchment paper. Chill until ready to serve, or keep at room temperature up to 1 hour.

Serves 6.

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Three-Bean Salad with Honey-Mustard Vinaigrette
From Whole Living

Ingredients

Juice of 2 limes
1 1/2 tablespoons finely chopped fresh tarragon leaves
1 1/2 tablespoons finely chopped fresh chives
1 tablespoon honey
1 1/2 teaspoons Dijon mustard
1/4 teaspoon coarse salt
1/4 pound haricots verts or green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
1 ounce mache or watercress, trimmed, rinsed, and spun dry
Freshly ground pepper

Directions

Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
Prepare an ice bath; set aside.
Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels.
Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.

Serves 4.

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Couscous with Spiced Zucchini
From Gourmet

Ingredients

1 cup reduced-sodium chicken or vegetable broth
1 teaspoon salt
3/4 cup plain couscous
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 garlic clove, finely chopped
1 lb zucchini, cut into 1/2-inch cubes
3/4 teaspoon ground coriander
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
1 tablespoon fresh lemon juice

Directions

Bring broth with 1/4 teaspoon salt just to a boil in a small saucepan, then pour over couscous in a bowl and let stand, covered, 5 minutes. Fluff with a fork and set aside until ready to use.
Meanwhile, heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion with 1/4 teaspoon salt, stirring occasionally, until golden, about 6 minutes.
Add garlic and sauté, stirring, until fragrant, about 1 minute. Add zucchini and remaining 1/2 teaspoon salt and sauté, stirring occasionally, until just tender, about 5 minutes.
Reduce heat to moderately low, then stir in coriander, chili powder, cumin, and pepper and cook, stirring frequently, 2 minutes. Gently stir zucchini mixture into couscous and cool to warm or room temperature. Just before serving, stir in mint and lemon juice.

Serves 4-6.

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Filling and Fast Appetizer: White-Bean Puree

partysugar — Fri, 19 Jun 2009 16:00:39 -0700

Normally, I am the queen of the kitchen, but recently my sister and her best friend decided to treat me to a homemade dinner. Trish, my sister, is incredibly smart, so I wasn't surprised when she asked Chef Chris Behr, of San Francisco's SPQR, for an easy and delicious appetizer idea. He suggested making a thick white-bean puree for crostini. Trish took his advice and ran with it. The final appetizer was very quick to put together and shockingly good to eat. Who knew white beans mashed with garlic, lemon juice, and olive oil spread on grilled bread would taste so good? It's simple, it's rustic, it's fabulous. I highly recommend you make it the next time you need a rapid hors d'oeuvre. For an instant party, serve it with cheese, olives, and charcuterie. To look at the recipe,

White Bean Puree
Original recipe by Patricia Sweeney

Ingredients

1 (14 ounce) can of white cannelloni beans
1 garlic clove, minced
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
coarse salt and freshly ground pepper
Grilled bread or crostini for serving

Directions

Put the beans, garlic, olive oil, and lemon juice in a large bowl. Season generously with salt and pepper.
With clean hands, mash the beans combining the ingredients until thick and paste like. If necessary, thin to desired consistency with more oil and lemon juice.
Transfer to a serving dish and enjoy immediately with grilled bread or crostini.

Serves 4-6.

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Fast & Easy Dinner: Cumin Chicken With Black Beans

partysugar — Tue, 19 May 2009 06:50:47 -0700

Take a flavorful trip south of the border with this cumin and cayenne scented chicken dish. Pounded chicken breast halves and canned black beans make this meal come together in a flash.

First the chicken is seared, then the black beans are sautéed with vegetables in the pan drippings. Sound delish? Wait till you taste this healthy and provocative dish! To get the recipe, read more.

Cumin Chicken With Black Beans
From Real Simple

Ingredients

2 boneless, skinless chicken breast halves
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
1 1/2 cups frozen corn kernels, thawed
1 1/4 cups cherry tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar

Directions

Place chicken between 2 sheets of plastic wrap; pound with a mallet to 1/2-inch thickness. Combine cumin with cayenne pepper and rub over chicken.
Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board.
Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute.
Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through.
Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and freshly ground pepper. Slice chicken and arrange on top of beans.

Serves 4.

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Black-Eyed Pea "Caviar" Is a Deep-South Delicacy

YumSugar — Mon, 18 May 2009 16:15:17 -0700

Don't let the name fool you: this "LA Caviar" is neither from Los Angeles nor made from caviar. Rather, the "LA" stands for "Lower Alabama," the coastal corner of Alabama that's home to Lulu's at Homeport Marina, a beachside restaurant owned by Jimmy Buffett's sister, Lucy Buffett. I borrowed this recipe from a Southern friend a few years back, and it's since become one of my favorite easy and healthy dips to whip up for parties.

Similar to a salsa, this chunky bean salad gets its tang from tomatoes and bell peppers, a touch of earthiness from the peas, and a delightful sweetness thanks to balsamic vinegar and sugar. To learn more and get the recipe, read more.

This dip is delicious on tortilla chips or crackers - I love to serve it with seeded flatbreads. It's a satisfying Summer dish, and since black-eyed peas are a good-luck food in the South, this makes a great New Year's Eve nibble, too.

Lulu's LA (Lower Alabama) Caviar
Lulu's at Homeport Marina via Atlanta Journal Constitution

Ingredients

3 (15-ounce) cans black-eyed peas, rinsed and drained
1/4 cup chopped red onion
3 tablespoons chopped green bell pepper
3 tablespoons chopped red bell pepper
3 tablespoons chopped yellow bell pepper
1/2 cup quartered cherry tomatoes
1/4 cup chopped parsley
1/4 cup balsamic vinegar
1/4 cup olive oil
2 tablespoons granulated sugar
Salt and pepper

Directions

Combine black-eyed peas, onion, peppers, tomatoes, parsley, vinegar, oil and sugar
Season with salt and pepper.
Marinate for 12 to 24 hours before serving.
Serve with crackers or tortilla chips.

Serves 10.

Per serving: 203 calories, 8 grams protein, 27 grams carbohydrates, 6 grams fiber, 8 grams fat (1 gram saturated), no cholesterol, 279 milligrams sodium.

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Fava Bean & Pecorino Salad Two Ways - Beginner and Expert

YumSugar — Wed, 13 May 2009 03:30:46 -0700

No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese. The traditional way of preparing favas is to shell and then blanch them to remove their tough outer skins - but if you're new to working with favas, you may want to stick with selecting young, thin-skinned pods, which require no blanching. Make the fava bean salad that suits you best when you read more.

Beginner Fava Bean & Pecorino Salad
From Saveur

Ingredients

1 1⁄2-2 lbs. fresh young favas*
6 oz. young Tuscan pecorino
1⁄4 cup fruity extra-virgin olive oil
Salt and freshly ground black pepper

*Note: Look for fresh, young favas whose skins are so thin and tender that they don't need peeling. Look for smaller, unblemished fava pods, snapping a few open to see whether the beans are small and thin-skinned.

Directions

Shell favas into a medium bowl. Break pecorino into small chunks into bowl with favas. Drizzle olive oil over favas and cheese and season to taste with salt and pepper. Gently toss salad, then divide among plates.

Serves 2 to 4.

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Expert Fava Bean & Pecorino Salad
From Martha Stewart

Ingredients

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

Directions

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

Serves 8.

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