This unusual twist for a chilli pairs classic ingredients in a new way and takes care of turkey leftovers. Heat factor is medium and can be adjusted, if desired.
2 Tbsp (40 ml) extra-virgin olive oil
1 medium onion, diced
1 large orange capsicum, diced
1 large yellow capsicum, diced
3 garlic cloves, finely chopped or grated
1 lb (450 g) ground turkey or shredded leftover turkey
1 - 28 oz (800 g) tin diced tomatoes, no salt added
1 cup (250 ml) salt-reduced chicken stock
2 cups (500 ml) pumpkin purée, no salt added
1 1/2 Tbsp (30 ml) chilli powder
3 tsp (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 (can substitute with red kidney 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, capsicums 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, chilli, cumin, cinnamon, cloves and black pepper. Reduce heat to low and simmer for 20 minutes.
Add beans, corn and lemon juice and cook for 10 to 15 minutes until heated through.
Each serving contains: 1361 kilojoules; 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: "Chilli", alive Australia #16, Winter 2013
These wraps are perfect for an overnight journey when you want to have something quick and satisfying the next day. Sweet smoked paprika adds just a hint of smoky flavour to sweet potatoes, which join with spinach and red pepper to dress up eggs in a pleasing way. Make these wraps anytime and stick them in the freezer for your next excursion. Pack them frozen and they’ll have time to thaw on the journey, or put them in the fridge the night before you travel so you have something convenient and tasty to eat before you set off. Leave the ketchup bottle behind, and serve them with your own smoky red pepper sauce. Freeze with ease While foil is convenient for freezing and reheating these wraps, to cut down on waste, freeze wraps in a single freezer-proof container. Insert a small piece of parchment between each wrap so they don’t stick together. This will allow you to remove individual wraps easily when you need them.
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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