Recipe Sunday: Turkey Veggie Chili

There is nothing better than a nice hot bowl of chili on a chilly day (no pun intended!)-- and for both adults and kids alike!  Being that today marked one of the coldest days of the year, I thought that it also couldn't have been a more appropriate time to hole up in my apartment, and make a healthy rendition myself-- and, of course, share with our Little Sprouts and their families! However, what was supposed to be an easy breezy dinner turned into an entire kitchen experiment!

You see, searching the net for chili recipes proved to be a quite difficult task. There are a tremendous amount of recipes out there that rely solely on beans, meat, an onion, a generic taco seasoning pack... and sometimes even a jar of salsa! While to some this makes for an easy and quick meal, the nutrition (and fun!) lies in adding veggies that cater to what your Little Sprout likes to eat! Not to mention, it also makes for a really fun chopping and dicing lesson in the kitchen.  Your Little Sprouts will love preparing the veggies to throw into the mix.

That said, I walked the aisles of my Whole Foods with a few recipes in hand, and picked my  ingredients. Two hours later, I had a steaming bowl of chili, with some freshly shredded cheddar cheese--- just what I wanted! Here's the recipe I came up with... I hope you guys enjoy this one!

Turkey Vegetable Chili

Makes 8-10 Servings

Ingredients:
3-4 tbsp olive oil
1.5 lb ground turkey breast (feel free to use any kind of meat you prefer!)
1 large yellow onion
2 stalks of celery, chopped
6 garlic cloves
1/4 of a jalapeño, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
salt (to taste)
black pepper (to taste)
1 28oz can of plum tomatoes 
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1.5 cups frozen (or canned) sweet corn
2.5 tsp chili powder
2 tsp cumin
1 tsp cayenne pepper 
pinch of red hot pepper flakes (optional)
1 tsp paprika
1 tsp dried oregano
Extra Sharp Cheddar Cheese (grated fresh)
Sour Cream (optional)
1 Avocado, chopped
and any other veggies you'd like to use! suggestions: peas, yellow squash, zucchini...

1. In a large pot, heat the olive oil on medium heat.
2. Add the garlic, onion, celery, jalapeno, chopped peppers, and saute until soft (not browned).
3. Add the turkey, mix in the pot, until cooked. Also, when you do this, add bits of the spices as well- a pinch of each, salt, and black pepper.
4.  Squeeze the plum tomatoes into the mixture, and add the remaining juice. Then add the beans, and the remainder of the spices.
5. Bring to a boil, then lower the heat to low/medium. Cover, let simmer for 30-45 minutes. Add additional spices to taste.
6. Serve in medium sized bowls, with a sprinkle of freshly grated extra sharp cheddar, a handful of chopped avocado, and a dollop of sour cream! Delish!

Happy Bastille Day! Cooking Sprouts a la Francais!

As many of you know, this past weekend marked Bastille Day! Being that one of our Big Sprouts Flore is from France, we couldn't help but choose a French theme for this past Saturday's session.

We began the day with our normal circle-- but with a French twist! Flore translated different colors and favorite foods that the Sprouts chose.... and even translated the name Cooking Sprouts for us (choux de cuisson)!

 

After tending to the gardens and completing our weekly weeding, we began to harvest! We found our summer squash and tomatoes to be growing quite brilliantly, and even were able to harvest some scallions which we chopped fresh into a vinaigrette later on in the day!

Then, of course, all sprouts growing quite hungry, we began to cook. On the menu? Tuna over salad (or in French, Nicoise!) and some tasty grilled ham and cheese sandwiches (or in French, Croque Monsieur)!

The day was a complete success from start to finish. We ended with some soccer (Or as the French say: "football!") and complete exhaustion! Next session's theme? VIETNAMESE!!

Here is the recipe we used for our Tuna Nicoise:

1 head of Boston Lettuce, large, washed and dried

2 to 3 Tbs virgin olive oil

Salt and freshly ground pepper

1 1/2 pounds fresh green beans, trimmed, blanched, refreshed in cold water, and dried

Our Oil and Lemon Dressing

3 or 4 fine rip red tomatoes, peeled, cored, quartered and seasoned before serving

8 to 10 ounces oil-packed tuna, drained and flaked

1 Quart Boiled Potatoes

8 hard-boiled eggs, halved lengthwise

1/4 cup fresh parsley, minced

Cooking Directions

1) Clean and line a handsome, large and wide salad bowl or a roomy platter with lettuce leaves
2) Drizzle on olive oil; then dust with a sprinkling of salt
3) Toss the beans and dressing in a mixing bowl. Add seasoning to taste. Do the same with tomatoes and tuna.
4) Place the potatoes in the center of the platter, and then, surround with green beans and tomatoes strategically. Ring the platter with the eggs, and finally, drizzle tuna on top.
5) To serve, feel free to spoon a little more vinaigrette over all; topping with parsley (and even olives!) if preferred.

And voila!!

And our recipe for Grilled Cheese!

Grilled Cheese recipe – serves 4 but we can easily feed 2/3 kids with one sandwich (we will slice them in 4)

Serving 4

8 slices whole grain bread

1/3 pound thinly sliced Swiss cheese

3/4 pound thinly sliced ham (or proscuitto)

2 apples

2 pears

2-3 tomatoes

dijon grainy mustard (optional)

salted butter

 

1) Take two slices of bread. Spread mustard on one side

2) Line one side with slices of either: apple and pear  *OR* tomato

3) Line the other with 3-4 slices of Swiss Cheese, and 3-4 slices of thinly sliced ham or proscuitto

4) in a small pot, melt the butter

5) Brush either sides of the bread with the melted butter, as well as a frying pan. Let the pan heat over a medium flame, and place the sandwich down. Let it sit for 2 minutes, then flip. Add butter as needed, but let the cheese melt until gooey.

6) Slice into halves or quarters and serve!

 

 other choices for fillings:

*Grilled Cheese and Tomato & chives

* Grilled Cheese  with  apple

* Grilled Cheese with Grainy Mustard

* Grilled Cheese & Scallion

* Grilled Cheese with pears

 

 Avec Amour,

The Big Cooking Sprouts

RECIPE: Tomato Sauce

At yesterday's Cooking Sprouts session at PS24, we used our go-to recipe for tomato sauce! You can definitely get creative with this recipe--  it's great to add any meats or veggies of your choice to make a more balanced meal! We added some eggplant to ours yesterday-- yummy! It’s also  great for dishes like chicken parmigiana, eggplant parmigiana, lasagna. Our recipe below will make enough for 8-10 servings. 

The sauce freezes and reheats well, so it's perfect for lunches, dinners, and everything in between :)

Tomato Sauce

Ingredients:
1 large can whole tomatoes
1 large can crushed tomatoes
2 cloves garlic, finely diced
2 large onions, roughly chopped
1 tiny can of tomato paste (you’ll only need about 3 tablespoons)
1 bunch basil
Olive oil

Recipe:
1. Saute the onions and red pepper flakes (as much as you like) in a tablespoon of olive oil in your heaviest nonreactive pot for 15 minutes on medium-high heat. Season with salt to taste.
2. Mix the finely diced garlic with half the tiny can of tomato paste.
3. After 15 minutes, when the onions are pretty well browned, make a spot in the center, add a tablespoon of olive oil, and add the garlic paste mixture. Let the little paste ball get brown before you mix it around (still keeping it alone in the center). It is finished after 5 minutes or so, after you smell a roasted garlic/tomato aroma.
4. Add the entire can of crushed tomatoes and the basil and 2 pinches of ground pepper.
5. In a bowl, have the kids mash up the can of whole tomatoes into chunks with their (washed!) hands. It will give the sauce a hearty texture. Only add the tomatoes, not the liquid from the can; if the sauce still needs liquid, add stock or water, because two full cans of tomatoes will make the sauce too acidic. Discard the extra tomato juice, or save it for another purpose.
6. Simmer sauce for 10 minutes and it’s ready.

RECIPE: Turkey Meatballs

Turkey Meatballs (serves 6)

Ingredients:
Olive Oil for the baking sheet
1 pounds ground turkey
1 medium carrots, finely chopped or minced
4 garlic cloves minced
1 small onion minced
1/2 bunch parsley finely chopped
1 teaspoon salt
1 teaspoon pepper
1 cups bread crumbs
2 tablespoons balsamic vinegar
2 tablespoons of soy sauce
1 egg

Directions

1. Heat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with no-stick cooking spray or line
with parchment paper.
2. Combine turkey, carrots, onions, parsley, salt, pepper, bread crumbs, balsamic vinegar, soy sauce
and egg in large bowl. Mix thoroughly.
3. Shape into 1-inch balls. Place on prepared baking dish. Bake 15 minutes or until fully cooked.


Preparation tip: for faster preparation, roughly chop all of the veggies and put into a food processor,
pulsate until the carrots and onions are the size of a grain of rice.

Serving tip: serve the meatballs over your favorite tomato sauce and whole wheat pasta.

RECIPE: Wholegrain Brownies

Wholegrain Brownies (serves 10)

Ingredients:
1/4 cup applesauce
1/2 cups brown sugar
1 eggs
1/4 cup olive oil
1/4 cup sour cream
1 teaspoons vanilla extract
1/4 cup unsweetened cocoa powder
1/2 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts or pecan nuts (optional)

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square pan.
2. In a medium bowl, stir together the applesauce, sugar, eggs and oil until smooth.
3. Mix in the sour cream and vanilla extract.
4. Combine the cocoa, whole wheat flour, baking powder and salt; stir into the wet ingredients until incorporated.
5.Spread the batter evenly into the prepared pan.
6. Bake for 25 minutes in the preheated oven, until a toothpick inserted in the center comes out clean,
but the brownies are still moist. Cool, and cut into squares.

Portion Tip: you can spoon the batter into muffin tins instead, fill them a bit less than half way up, bake for
about 20 minutes, until a toothpick inserted in the center comes out clean.

Recipe Corner: Dumplings

Who doesn’t love dumplings? And once you discover how much fun they are to make with a little practice—especially if you enlist some friends to help stuff and fold them—you’ll visit your local Chinese takeout a lot less often. Any Asian market will have dumpling wrappers, as will many large supermarkets; look in the refrigerator cases. They come in square or circle shapes; both work fine. Dumpling wrappers freeze well and don’t take up much space, so keep some around—you never know when a dumpling craving might hit you.

Recipe Corner: Beef Stew

A hearty, simple, satisfying dish that’s perfect for cold winter days in Brooklyn. Much of its rich flavor comes from lots of slowly cooked onions.