Monday, October 17, 2011

Pumpkin Turkey Chili

Yesterday on Twitter I started raving about the pumpkin turkey chili I was making in my crock pot for Sunday dinner. Immediately I started getting requests for the recipe, which I got in the mail from a supermarket I frequently shop at. I used the recipe as a springboard and made my own modifications (as usual).

1 tbsp olive oil
1 large onion, chopped
1 1/2 cups frozen bell pepper strips
2 tsp minced garlic
1.25 pounds ground turkey
2 14.5 oz cans diced tomatoes with chilis
2 14.5 oz cans kidney beans
1 large can (about 3.5 cups) pumpkin
1 1/2 tbsp chili powder
1/2 tsp black pepper
shredded cheese
sour cream (optional)


1. Heat oil in large skillet over medium heat and saute onion and peppers and garlic until tender. Add the ground turkey and cook until evenly browned.
2. Pour mixture into crock pot/ slow cooker. Add can tomatoes, pumpkin, and spices.
3. Cover and cook at low heat for 4 to 5 hours.
4. Serve topped with cheese and and sour cream, a side salad, and warm cornbread.

Cook's Notes

1. This is ridiculously good. The cornbread I made was not, therefore I won't impose my recipe on you.
2. I know what you're thinking- pumpkin? Gross! But wait. The pumpkin gives it a nice creamy texture and the taste is very subtle.
3. The original recipe didn't call for beans. WTF? Who eats chili without beans?
4. The menfolk I fed this two have already asked that I make it again.

Pictures to follow soon.

Monday, October 10, 2011

Easy Crock pot Beef Stew

Fall has set in here in Seattle and we're craving stews and soups like it's nobody's business. I've made this beef stew three times in the last eight days, that's how much we love it.


3 Russet potatoes, cubed
2 celery stalks, sliced
2 large carrots, sliced
2 tspn minced garlic
1 pound beef stew meat
3 cups beef broth or 3 tspn boullion granuales disolved in 3 cups water
salt and pepper to taste
14.5 oz can diced tomatoes
italian seasonings to taste

1. Throw everything in crockpot.
2. Set it to low and cook 6-8 hours or 1 hour on high and 4 hours on low
3. Watch a football game or do yardwork
4. Eat the stew

Cook's Notes
I didn't use a recipe for this and I tend to add things willy-nilly. Like today's batch had 4 potatoes and a lot of celery. Occasionally I dice up my own tomatoes.

You can manipulate this a doezen ways. Add barely or rice or kale or whatever you like in stews. I've seen variations that add red wine.

I serve it with day old sourdough or french bread and a salad.

Make it your own!

Saturday, October 8, 2011

Garlic-Basil Shrimp

This might have been a Weight Watchers recipe that I adapted. I found it in my recipe file during a routine sweep of things I thought I'd cook buut likely never will.


2 tbspn olive oil
1 pound frozen shrimp (peeled and deveined)
2 tbspn minced garlic
1/8 tsp crushed red pepper flakes
1/4 cup white wine
1/2 cup cherry tomatoes
fresh basil (or 1 tbspn from the basil in a tube)
salt and pepper to taste
1/4 cup parmesian cheese
1 cup orzo
1 large zucchini, cubed

1. Cook orzo according to package
2. In a large skillet cook shrimp, tomoatoes, garlic, oil, and zucchini until tender. Add the wine and red pepper flakes and basil. Stir and turn down heat.
3. Mix it all together and sprinkle with cheese. Serve with a salad.

Monday, October 3, 2011

Easy Peach Pie

Somebody (likely my mom) emailed me this recipe a bazillion years ago. I amde it two weeks ago to bring to a dinner.

1 cup flour
1 cup milk
1 cup sugar
1 can peaches (I used a big can)
1 stick of butter


1. Mix first three ingredients together
2. Melt butter in the pan you are using
3. Mix in flour/milk/ sugar
4. Dump in can of peaches
5. bake 30-45 min

Serve with ice cream or whipped cream

**note: really good cold for breakfast

Cook's Notes:

There are no photos because people ate it so quickly. But I don't think it was that good. I won't make it again. Mr. Snowgoose and his dad snarfed it up, but that's not saying much.