Turkey Chili

Hey Gang! So two things I wanted to share. One, three weeks ago I signed up for a meal-planning tool called Emeals. So far, it's been pretty good. I like that it challenges me to try new things, but without having to come up with all the ideas and the shopping lists! Downside: we don't 'love' ALL the meals. Some are just so-so. Let me know if you have more questions about it. For me, it's always been a HUGE challenge planning our meals, so this was a good bet. Already I have tried a few new dishes and they are ones I would make again, even for company! (Or sick people. The old-fashioned Chicken Noodle Soup was a hit with us)

My second thing is actually to share a recipe that I made separate from Emeals. I actually got the idea from All Recipe. I am going to just copy and paste the main recipe, but then I will tell you how I altered it because I did and it turned out really good. So good, in fact, that I actually got 3rd place in our Chili Cook-Off at church! Not bad, considering it was THE FIRST time I've every made chili! Ha; go figure.

Anyway, the turkey meat was a big hit, but also using the taco seasoning. If you like taco seasoning, it's perfect, if you don't want that overwhelming taste I would recommend using about half the package instead of all of it.

Ingredients

• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds ground turkey
• 1 (1 ounce) package taco seasoning mix
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon chili pepper flakes
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can beef broth
• 1 (7 ounce) can salsa
• 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
• 1 (7 ounce) can chopped green chile peppers
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 3 medium zucchini, halved lengthwise and sliced
• 1 bunch green onions, chopped
• 1 cup sour cream
• 1 cup shredded Cheddar cheese

Directions

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Ok, so here are my modifications:

-since I am not a huge cooked tomato fan (well, I like them, just not a ton of it) I only used half the can of crushed tomatoes. 

-I left out the tomato paste entirely (even though it's only a little bit) I did not want my chili to be dominated by tomato taste. 

-added a bigger more salsa, and I always use the refrigerated salsa in a tub from the store. It's much fresher and better. (I know I just said I didn't like too much tomato - but something about the flavor of the salsa was different and yummier than just straight tomatoes)

-Don't skimp on the toppings: sour cream, green onions, and cheddar cheese really make it great!

Well, don't be mad, but I am going to have to break my own rule and not post a picture of my meal. In my defense, I made this two Sunday's ago and didn't think to post it on here until now! :) You still love me, right??

Espresso Brownies

Springer's Espresso Brownies
(A recipe given to me by a social worker I work with)
Ingredients:
-4 ounces unsweetened chocolate (I only had semisweet, and went with that.)
-2 sticks (1 cup) unsalted butter
-3-4 tablespoons Medaglia d'Oro ground espresso
-2 teaspoons vanilla
-4 large eggs
-2 cups granulated sugar
-1 cup unbleached flour, stirred with a whisk before measuring
-chopped walnuts (optional) (if you add these they will alter the points values as I did not use them)

1. Melt chocolate with butter very gently. Once melted add espresso and vanilla. Let cool to lukewarm.
2. In medium sized bowl, beat eggs with sugar. Once chocolate has cooled, add it to the sugar mixture.
3. Gently fold in flour, just until absorbed. (Don't beat once flour has been added). Fold in nuts if using.
4. Scrape batter into buttered and floured pan (8x8 or 9x12)
5. Bake at 325 if pan is glass, or 350 if using a metal pan.
6. Bake about 25 minutes but start testing early. When toothpick inserted in center comes out with damp crumbs (but not liquid) remove to rack to cool. Cool for 30 minutes or more before cutting. 

They have a  mocha flavor that I like a lot. But I would not say that these are the world's best brownies either. That being said, I would definitely make them again. And I would probably still use the semisweet chocolate. I don't feel like the brownies were overpoweringly sweet. But when I measured out the sugar, I did go just under 2 cups. They come out fudgey and chewy, just how a brownie should be. (In my opinion!)


I used a 9x13 glass pan, and cut 54 brownies out (6 rows by 9 columns). Enjoy! 1 square = 2 points; 2 squares =5 points; 3 squares =7 points. (if you make them as I did, and cut them as small as I did as well. :) )