We had another snowstorm last night. The office was closed today and I haven’t left the house at all, except to let Ziggy out. Since he loves the snow so much, I tried to take him for a walk, but it was way too cold!
With the cold weather comes awesome comfort food. We had turkey chili tonight with homemade cornbread. Really perfect for 4 degree (F) weather.
- 1.5 lbs ground turkey
- 1 onion, diced
- 4 garlic cloves, minced
- 1 green bell pepper, diced
- 2 tablespoons, tomato paste
- 1 tablespoon, chili powder
- 1 tablespoon, red pepper flakes
- 1 teaspoon, paprika
- 1 teaspoon, cayenne pepper
- 1 teaspoon, cumin
- 1 can (28 oz), peeled plum tomatoes in tomato juice, cut tomatoes into chunks
- 1 can (15.5 oz), black beans
- 1 can (15.25 oz), corn
- Sea salt
- Black pepper
- Olive oil
- Toppings (Optional): Plain greek yogurt, shredded cheddar cheese, avocado
- In a large pot over medium high heat, drizzle olive oil. Add onions and garlic and saute until golden.
- Add ground turkey, cook and stir until brown and crumbly.
- Add seasonings (chili powder, red pepper flakes, paprika, cayenne pepper, cumin, sea salt, black pepper) and mix well.
- Add green pepper, tomato paste, canned tomatoes, corn, and black pepper.
- Mix well and let simmer for 2 hours. Stir occasionally and add in additional seasonings to your liking (e.g. more red pepper flakes for more spiciness).
- Serve with cornbread and optional toppings.
Cornbread (No cornmeal necessary!)
Makes 12 muffins
- 1 can (15.25 oz), corn
- 1/2 cup, skim milk
- 2 eggs
- 1 1/2 cup, flour
- 1/2 cup, sugar
- 1/4 cup, melted butter
- 1 tablespoon, baking powder
- Preheat oven to 400 degrees (F).
- In a mixing bowl, add corn, milk, eggs, butter, and sugar. Mix well.
- Add in baking powder and flour, mix until combined.
- Spray a muffin tin with nonstick spray and fill with batter.
- Bake for 20 minutes, or until cooked through (toothpick test).
I’ve been pretty active in the kitchen, but haven’t been cooking anything new. Honestly, ever since I discovered mashed cauliflower, we’ve been having that every night for dinner!! Well, maybe not every night, but I did make it 4 times this past week…
Today was a brutally cold day in CT; supposedly the coldest day we’ve experienced in two years! Winter is definitely here. My lazy bones were in no mood to cook tonight, so I made instant noodles for myself (Bjorn had leftovers). I kept thinking of a delicious bowl of noodles that my mom would often make… the silky rice vermicelli noodles, the fresh and flavorful shrimp, and these amazing stuffed fish balls from HMart. I found this old photo from dinner a few months ago… Maybe I’ll ask my mom to make this for me over the weekend 🙂
Honestly, who doesn’t like a nice piece of homemade meatloaf? Yeah, maybe it would be smart to stay away from that mystery meat when you were eating at the dining hall in college… but nothing beats a good ol’ homemade meatloaf. And one that has BACON you say? Sold!
- 1 lb 93/7 ground beef
- 6 strips of bacon
- 1 onion, chopped
- 4 cloves garlic, minced
- 8 oz mushrooms, chopped
- 1/2 cup almond meal
- 2 eggs, whisked
- Paleo ketchup
- Sea salt & black pepper
1. In a skillet on high heat, cook the bacon strips until nice and crispy. Remove from skillet. After the bacon is cool, chop into small pieces.
2. With the remaining bacon fat, turn heat to medium-high and add the onions and garlic. Saute for about 5 minutes.
3. Toss in the mushrooms and cook for another 5 minutes.
4. In a bowl, mix the ground beef, almond meal (this replaces the bread crumbs in a traditional meatloaf), and eggs. Add the bacon, onions, garlic, and mushrooms to the bowl. Add a pinch of sea salt and black pepper. Mix well.
5. Pack the meatloaf mixture into a loaf pan, coat the top with Paleo ketchup, and bake at 350 degrees for 30 minutes.
6. Serve with your favorite veggie.
- 1 can (6 ounces) tomato paste
- Lemon juice from 1/2 lemon
- 1/4 teaspoon cinnamon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1 pinch ground cloves
1. Add all ingredients to a bowl and mix well.