Now that the cooler temps
are here to stay, it’s ‘thyme’ to cook your favorite comfort food. One of mine is chili. I’ll admit when I was a kid, I despised
beans in my chili. Maybe it was the texture, but I did whatever I could to pick them out.
Fast forward several years, I eat beans at least 3 times per week. They’re cheap, versatile and about the healthiest thing you can add to your diet.
Research shows that beans and lentils are satiating- meaning, they keep you feeling fuller, longer between meals. They’re a good source of protein as well as fiber. Chili without beans is just not done here!
I started using ground turkey in my chili a few years ago to reduce my red meat consumption. I use ground turkey that’s 93% lean because it’s half the fat of 85% lean and still has a juicy texture. If you use ground turkey breast (99% lean), be sure to add plenty of liquid (sauce) in your recipe or your chili will be very dry.
While I still enjoy a good burger or steak now and then, increased red meat intake is linked with plenty of chronic diseases (diabetes, heart disease and colon cancer) to name a few. I don’t miss it at all in my chili or tacos.
The beauty of this recipe is how quickly it’s made as well as the freezer factor. Chili can be made in small or large batches and freezes really well. You can keep chili in the freezer for 3 to 6 months and thaw and microwave when ready to use. Below is my delicious recipe!
1 pound ground turkey (93/7)
1/2 white or yellow onion, diced
1 tsp. chili powder
1 1/2 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
1 clove garlic, minced
1 (10 oz) can of diced tomatoes with green chilis (or 1 cup salsa)
2 (8 oz) cans tomato sauce
2 cans kidney or pinto beans, drained and rinsed.
Shredded cheddar cheese (optional)
Chopped cilantro (optional)
- In a large soup pot or pan, brown the ground turkey and drain the fat.
- Add the onions, chili powder, cumin, oregano, salt and garlic and cook with the turkey for 5 minutes until the onions are soft and the meat is coated with spices.
- Add the diced tomatoes, sauce and kidney beans.
- Simmer the chili on low for 20 minutes until beans are soft.
- Adjust spices to taste.
- Serve with shredded cheese and chopped cilantro (optional).
Makes 8 servings.
I’m always looking for tasty ways to season veggies since it’s the one food group my family doesn’t seem to “seek out”. Fruit? No problem. We’ll burn through 5 bananas and a bag of apples in 2 to 3 days. Dairy? Same thing- cheese, yogurt and milk get consumed quickly.
Vegetables don’t go so fast in our house. But, we’re not alone. Did you know that only 9% of US adults eat the recommended number of vegetable servings per day? That means 90% of us do not!
It’s not that I don’t cook them or serve them raw. I do! Salads are popular in the summer. One daughter loves grape tomatoes, the other prefers bell peppers. But once fall and winter hit, I’m more inclined to want something served warm.
You don’t need much to make vegetables more delicious. Aromatic vegetables like onions and garlic bring out their flavor as does lemon zest or balsamic vinegar.
Over the weekend, I made this cabbage dish that I’ll be repeating! Cabbage is part of the brassica family that includes broccoli, kale and cauliflower. A nutritional powerhouse, cabbage is a great source of vitamin K (which helps with blood clotting and bone health) as well as sulforaphane- a powerful phytochemical that helps fight cancer. Cabbage is also inexpensive and available in most markets.
Green beans and jalapeno peppers are a source of vitamin C, as is the cabbage. They added some great color and texture. I added some sliced white onions for flavor as well.
2 Tbsp. canola or corn oil
3 cups purple cabbage, sliced
1/4 white or yellow onion, chopped
1 cup green beans, cleaned and broken in half
1 jalapeno pepper, diced
1 clove garlic, minced
A dusting of each:
salt to taste
- Heat oil in a large skillet or sautee pan.
- Add onions, green beans and jalapeno peppers and cook for 3 minutes.
- Add cabbage, minced garlic and one “dusting” of cumin, cinnamon, turmeric, curry powder, ginger powder and salt.
- Toss to coat the vegetables and cook another 2 to 3 minutes.
- Serve hot as a side dish or over rice.
Makes 4 servings.
I’m known for scouring my cupboards and frig and coming up with random meal ideas. Today, a friend stopped me and asked about how to lower cholesterol in her 12-year old daughter. She mentioned it was familial and we had a nice conversation about what to eat and what to limit. No one wants to limit their child’s diet too much, but I see these opportunities as addition rather than subtraction.
One of the best foods to include in your diet if you’ve got high cholesterol are foods high in soluble fiber. This type of fiber forms a soft/gummy gel and helps to bind cholesterol and get it out of the body (yes, through poop!). Think of it acting like a lint roller through your gastrointestinal tract.
Soluble fiber is found in oats, barley, dried beans and lentils, ground flaxseed and the flesh of fruit. Most of us don’t eat enough of it (self included). Our conversation reminded me that I need to increase my intake, too. Women need 25-30 grams of fiber daily and men need 38 to 40 grams per day.
Although the pre-sweetened packaged oats are convenient, I prefer the old fashioned, giant cylinder of oatmeal because it’s cheaper, less processed, has zero sugar AND I can add anything to it for more versatility. I like to add oddball ingredients (like tumeric) in my recipes to give them a slightly different flavor and boost nutritional content. I had a bag of ground flaxseed that hadn’t been opened, so I decided to toss that in as well. Here’s what I came up with today.
1/2 cup old fashioned rolled oats
1 Tbsp. ground flaxseed
1/2 tsp. pumpkin spice
1/4 tsp. tumeric
1 tsp. almond slivers
drizzle of maple syrup
- In a microwave safe bowl, add the oats and ground flaxseed with 3/4 cup water.
- Microwave the oats for 2 minutes until all the water is soaked up.
- Stir in pumpkin spice, tumeric and the almond slivers.
- Drizzle with maple syrup or honey and eat!
Makes 1 serving.
There’s something to be said about simple comfort food. Recipes don’t always need to be complicated to be delicious, and quite frankly- who has ‘thyme’ for that?
I like to stock my pantry with a variety of beans and lentils because they’re cheap, nutritious, versatile and quick to cook. I can add salsa, garlic, ginger, dried herbs or any variety of spices (cumin is probably my favorite) and make meals in minutes.
With people worried about weight gain during this pandemic, consider plant-based meals to be your ally, not your nemesis. Insoluble fiber from the skins of plants provides bulk, which is filling. Soluble fiber from oats and beans have a low glycemic index and are digested slower, helping you feel fuller, longer. Beans are fat free- meat is not! Lower fat means less calories.
Many dieters hear that high protein (meat based) diets work better, which may be true in the short term because glycogen stores and water are initially lost. There are a few small studies to suggest that the protein in fava beans and peas is more satisfying that animal protein. If you’re not ready to be completely vegan, below are some plant-based swaps to try:
- In chili, double the beans and delete the meat
- Use almond or peanut butter on toast in place of butter
- Add a slice of avocado to your sandwich instead of cheese
- Add nuts to your salad in place of croutons
- Eat steel cut oats for breakfast in place of eggs
- Have hummus in a sandwich wrap instead of lunch meat
Finally, if you’re concerned about getting enough iron in your diet when you delete meat, try lentils. Lentils contain 20% of the daily value for iron. Adding peppers or tomatoes, which are high in vitamin C, boosts iron absorption. Try them in soup or as a cold salad.
In honor of #NationalVeganDay, here’s a quick meal that everyone can enjoy.
Vegan Black Beans and rice
1 cup brown rice
1 Tbsp. paprika
1/2 tsp. salt
2 cans black beans, drained and rinsed
1 tsp. cumin
1 clove garlic, minced
1 tsp. dried oregano
1/2 tsp. seasoned salt
Chopped cilantro, optional
- Add paprika and salt to rice before cooking. Cook rice on a stove top, rice cooker or Instant pot according to directions.
- While rice is cooking, place beans, cumin, garlic, oregano and seasoned salt in a small pan. Heat on medium for about 10 minutes.
- Serve beans over rice with chopped cilantro (optional).
Makes 6-8 servings.
If you’re looking to put the most nutritious ingredients into one pot, season them to perfection and call it dinner- this is it. This chili is not for the faint at heart, but damn is it delicious!
I prepared this recipe for a live cooking demo for the Civic Garden Center http://civicgardencenter.org for their garden education series every third Wednesday of the month. The idea is to use what’s growing in the Victory gardens around the city. The first Wednesday features a master gardener providing gardening tips and the class I teach includes a recipe or two using what’s available at the time.
This month, the garden coordinator communicated to me that sweet potatoes, tomatillos, peppers, kale and cilantro were on hand. Sounded like a pot of chili and fresh salsa to me!
I decided to use chipotle chili pepper in place of standard chili powder and flavor was out of this world! Serano peppers added a serious kick, but could be left out if you’re not into the spicy bits. The tomatillo salsa with cilantro was a fresh addition to the hot chili. Fresh tomatoes could be used in place of canned, but you may need to add some liquid or broth to the chili. This recipe included black beans, but pinto or kidney would work well, too.
- 1 tablespoon canola or corn oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and chopped
- 1 serano pepper, seeded and chopped
- 1 clove garlic, minced
- 1 Tbsp. chipotle chili powder/pepper
- 1 tsp. ground cumin
- 1 tsp. salt
- 2 medium sweet potatoes, peeled and diced into 1” chunks
- 2 (15 ounce) cans black beans, drained and rinsed
- 2 (15 ounce) cans of diced tomatoes- do not drain
- 2 cups cleaned, chopped kale (any variety)
- In a large skillet over medium heat, and saute the onion, red bell pepper, green bell pepper, and garlic until tender.
- Add chili powder, cumin and salt to the vegetables and stir until coated.
- Add sweet potatoes, black beans, and diced tomatoes.
- Boil for 3 minutes, then reduce heat and simmer for 25 minutes until the sweet potatoes are soft.
- Stir in kale and continue to heat for 5 minutes until kale is soft.
- Serve with your favorite salsa (try our fresh tomatillo salsa)!
Makes 6-8 servings.
Fresh tomatillo salsa
- 10 medium (blank)s tomatillos, husks removed
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 2 jalapeno peppers, chopped
- ¼ cup fresh cilantro
- Salt & pepper to taste
- Place tomatillos in a saucepan and cover with water. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.
Makes 2 cups salsa
I fully admit to purchasing ingredients at times that are on sale, but I have no idea how I’ll use them. This could be a vegetable, protein source (like protein power that’s on sale) or a spice. It’s like buying a beautiful scarf and not having anywhere to wear it…yet!
Recently, I found a tiny box of fennel seeds at a close out store. I suppose I was wowed by the $1 price tag and the fact that they were organic. Fennel seeds usually remind me of the sweet ending of a meal at an Indian restaurant when they’re served with colored candy bits at the check out register. It always brings back memories of Good and Plenty candy!
I love the licorice-like flavor of fennel and figured it might go well in a soup. I found a lentil recipe online and luckily had all of the ingredients on hand with the exception of coriander. If you know anything about the way I cook, I typically substitute at least 1 or more ingredients in a recipe I see, then tweak the amounts the way I’d like.
I made this soup in my Instant pot, but it can be made on the stove as well. The beauty of lentils is that they are an excellent source of fiber and protein as well as potassium. They cook up much quicker than other dried legumes. The cook time will be about 45 minutes for the lentils to soften if cooked on the stove. This is what transpired
1 cup red lentils
2 Tbsp. canola oil
1 onion, chopped
1 Tbsp. dried fennel seeds
1 sweet potato, peeled and cut into 1″ chunks
2 large carrots, peeled and chopped
3 cloves of garlic, minced
2 tsp. cumin
1 tsp. tumeric
1/4 tsp. cayenne pepper (optional)
1/8 tsp. cinnamon
6 cups vegetable or chicken broth
chopped cilantro (optional)
- Rinse the lentils and set aside. Set the Instant pot to the sautee setting.
- Place the oil, onions, fennel seeds, sweet potatoes, carrots, garlic and spices in the instant pot and sautee for 5 minutes until vegetables are soft and coated with spices.
- Add the lentils and blend them with the spices.
- Add the vegetable or chicken broth and set the Instant pot on soup setting.
- Let the soup cook until done and release the pressure when cycle finishes.
- Serve with chopped cilantro
Makes 6 to 8 servings.