QUINOA TURKEY CHILI

July 2, 2018

This is one of those tried and true weeknight dinners that I absolutely love. It is a lightened up, more healthy feeling chili that I think chili-purists would still approve of. And it is a one-pot-wonder which is my favorite when I do not particularly think I have time for washing dishes lots of dishes. We like it with corn tortilla chips. Or of course sweet cornrbead, a delightful companion for chilis.

Quinoa Turkey Chili
Serves six

1 pound ground turkey
1 onion, diced
1 bell pepper, diced
5 cups tomato juice
1 cup quinoa
30 ounces black beans
1 chipotle, diced
3 tablespoons adobo sauce
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon oregano
1/2 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cinnamon
15 ounces corn
Cheddar cheese
Cilantro

Cook turkey in the base of a large stock pot over medium heat for 6 minutes. Add onion and bell pepper and cook for 4 minutes.

Add tomato juice, quinoa, black beans, chipotle, adobo sauce, chili powder, garlic powder, oregano, salt, pepper, and cinnamon to pot. Increase heat to high and bring to a boil.

Once boiling, reduce heat to low and simmer for 30 minutes, stirring occasionally.

Stir in corn. Serve topped with cheddar cheese and cilantro.

QUINOA TURKEY CHILI

Author: Rachel Schultz

Ingredients

1 pound ground turkey
1 onion, diced
1 bell pepper, diced
5 cups tomato juice
1 cup quinoa
30 ounces black beans
1 chipotle, diced
3 tablespoons adobo sauce
2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon oregano
½ teaspoon salt
1 teaspoon pepper
½ teaspoon cinnamon
15 ounces corn
Cheddar cheese
Cilantro

Instructions

Cook turkey in the base of a large stock pot over medium heat for 6 minutes. Add onion and bell pepper and cook for 4 minutes.
Add tomato juice, quinoa, black beans, chipotle, adobo sauce, chili powder, garlic powder, oregano, salt, pepper, and cinnamon to pot. Increase heat to high and bring to a boil.
Once boiling, reduce heat to low and simmer for 30 minutes, stirring occasionally.
Stir in corn. Serve topped with cheddar cheese and cilantro.

(NO MAYO!) CHICKEN SALAD SANDWICHES

June 11, 2018

Rachel Schultz

At this moment, I am trying to think of if there is a recipe on this entire site that calls for mayo. It’s just not my thing! I like a nice fancy aioli. And once I did make homemade mayo, which was nice enough I guess. Therefore chicken salad sandwiches have always been a clear red flag as a tricky one (although I have had some I like.) Here is a mayo-less version that I am very into! And it feels completely right for what I hope to be as a citizen of summer.

(No Mayo!) Chicken Salad Sandwiches
Serves eight sandwiches

3 boneless, skinless chicken breasts
5 ounces greek yogurt
2 avocados
3 tablespoons dijon mustard
3 tablespoons lemon juice
1/4 teaspoon salt
2 teaspoons pepper
1 cup halved grapes
8 slices wheat bread
3 green onions, sliced
1/2 cup gorgonzola (optional)

Cook chicken in whatever way is your preferred method. For this, I used a portion from when I do a bunch of chicken breasts in the slow cooker all at once and then divide it up into dinner serving sizes and freeze. I do the chicken breasts plus about 1 and 1/2 cups vegetable broth on high for 7-8 hours.

Roughly chop or slightly shred chicken. In a separate bowl, stir together greek yogurt, avocado, dijon mustard, lemon juice, salt, and pepper. Fold chicken and grapes into mixture.

Spread on to one slice of wheat bread. Top with green onions, gorgonzola (optional), and second slice of wheat bread.

(NO MAYO!) CHICKEN SALAD SANDWICHES

Author: Rachel Schultz

Ingredients

3 boneless, skinless chicken breasts
5 ounces greek yogurt
2 avocados
3 tablespoons dijon mustard
3 tablespoons lemon juice
¼ teaspoon salt
2 teaspoons pepper
1 cup halved grapes
8 slices wheat bread
3 green onions, sliced
½ cup gorgonzola (optional)

Instructions

Cook chicken in whatever way is your preferred method. For this, I used a portion from when I do a bunch of chicken breasts in the slow cooker all at once and then divide it up into dinner serving sizes and freeze. I do the chicken breasts plus about 1 and ½ cups vegetable broth on high for 7-8 hours.
Roughly chop or slightly shred chicken. In a separate bowl, stir together greek yogurt, avocado, dijon mustard, lemon juice, salt, and pepper. Fold chicken and grapes into mixture.
Spread on to one slice of wheat bread. Top with green onions, gorgonzola (optional), and second slice of wheat bread.

Ingredients for Chicken Salad Sandwiches with no Mayo

JAMBALAYA

May 28, 2018

Rachel Schultz

I like figuring out how to make foods that are complicated or that I love at restaurants just as well in my own home. I’ve learned a lot about cajun recently and our weeknight dinners are the better for it. (Red beans and rice, here.) Jambalaya! This one has a lot of cajun flavor while still feeling fresh. Plus working with andouille sausage is a treat because I buy the kind that is fully cooked and just brown it up a little in oil. Because I pursue going as many days at a time as I can without having to handle raw meat.

Jambalaya
Serves five to six

1 tablespoon olive oil
4 andouille sausages (about 12 ounces total)
1 onion, diced
3 celery stalks, diced
1 bell pepper, diced
1 cup quartered grape tomatoes
4 cloves garlic, minced
2 and 1/2 cups vegetable broth
1 tablespoon hot sauce (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
A pinch of red pepper flake
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon paprika
1 cup white rice
4 green onions, sliced
Fresh parsley, chopped

Heat olive oil in a large skillet over medium heat. Add andouille sausage and brown for 4 minutes, stirring occasionally. Set sausage aside.

Add onion and celery to pan with remaining oil. Saute for 3 minutes. Add bell pepper and grape tomatoes, sautéing for 2 more minutes. Add garlic and cook for 1 more minute.

Add vegetable broth, hot sauce (optional), salt, pepper, red pepper flake, thyme, oregano, paprika, and rice to pan. Stir and increase heat to high. Bring to boil.

Once boiling, reduce heat to medium-low and simmer for 13-15 minutes, stirring occasionally. Stir in andouille. Remove from heat and cover pan. Let stand 15 minutes. Top with green onion and parsley.

JAMBALAYA

Author: Rachel Schultz

Ingredients

1 tablespoon olive oil
4 andouille sausages (about 12 ounces total)
1 onion, diced
3 celery stalks, diced
1 bell pepper, diced
1 cup quartered grape tomatoes
4 cloves garlic, minced
2 and ½ cups vegetable broth
1 tablespoon hot sauce (optional)
½ teaspoon salt
½ teaspoon pepper
A pinch of red pepper flake
½ teaspoon thyme
½ teaspoon oregano
½ teaspoon paprika
1 cup white rice
4 green onions, sliced
Fresh parsley, chopped

Instructions

Heat olive oil in a large skillet over medium heat. Add andouille sausage and brown for 4 minutes, stirring occasionally. Set sausage aside.
Add onion and celery to pan with remaining oil. Saute for 3 minutes. Add bell pepper and grape tomatoes, sautéing for 2 more minutes. Add garlic and cook for 1 more minute.
Add vegetable broth, hot sauce (optional), salt, pepper, red pepper flake, thyme, oregano, paprika, and rice to pan. Stir and increase heat to high. Bring to boil.
Once boiling, reduce heat to medium-low and simmer for 13-15 minutes, stirring occasionally. Stir in andouille. Remove from heat and cover pan. Let stand 15 minutes. Top with green onion and parsley.