This unusual twist for a chili pairs classic ingredients in a new way and takes care of turkey leftovers. Heat factor is medium and can be adjusted, if desired.
3 Tbsp (45 mL) extra-virgin olive oil
1 medium onion, diced
1 large orange pepper, diced
1 large yellow pepper, diced
3 garlic cloves, finely chopped or grated
1 lb (450 g) ground turkey or shredded leftover turkey
1 - 28 oz (796 mL) can diced tomatoes, no salt added
1 cup (250 mL) low-sodium chicken stock
2 cups (500 mL) pumpkin purée, no salt added
2 Tbsp (30 mL) chili powder
1 Tbsp (15 mL) ground cumin
1 1/2 tsp (7 mL) ground cinnamon
1/2 tsp (2 mL) ground cloves
1 tsp (5 mL) black pepper
2 cups (500 mL) cooked pinto beans
1 cup (250 mL) cooked chickpeas
1 cup (250 mL) corn kernels, fresh or frozen
Juice of 1 lemon
Heat oil in Dutch oven over medium heat and sauté onion, peppers, and garlic until tender. Stir in turkey and cook until evenly browned. If using cooked turkey, add with beans instead.
Add tomatoes, chicken stock, pumpkin purée, chili, cumin, cinnamon, cloves, and pepper. Reduce heat to low and simmer for 20 minutes.
Add beans, chickpeas, corn, and lemon juice and cook for 10 to 15 minutes until heated through.
Each serving contains:
325 calories; 20 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 38 g carbohydrates; 11 g fibre; 266 mg sodium
source: "Chili", alive #351, January 2011
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.