October = Chili (Even When Not Chilly)

So. Despite the fact that it was a summer-like 72 degrees today, I decided that a lazy Sunday in October called for making chili. A nice, big batch that would allow leftovers for the next couple of days. I like that it can be made in one pot, with little clean-up. (Dirty dishes and I are long-time foes.) Here is the recipe I followed. For vegetarians or those feeling the urge to go meatless, you can use a variety of beans and it would be just as tasty. I recommend using as many organic ingredients as you can. To be enjoyed with or without your woolens. :)

Ingredients:

Olive oil

1 lb. ground turkey (for this type of dish, I like to use the darker thigh meat as it has deeper flavor than breast)

28 oz. can diced tomatoes

15 oz. can black beans

15. oz. can pinto beans

1 medium yellow onion, cut into 1/4" dice

4 cloves minced garlic (use more if you are crazy for garlic)

1 tablespoon ground cumin

1 tablespoon chili powder

2 teaspoons dried oregano

Salt & pepper (to taste)

Grated cheddar cheese

Sour cream (optional)

1 lime

Serve with corn bread

Heat oil in a large pot over medium heat. Add onions and let cook for 3 minutes. Add garlic and let cook for 1 minute - until onions and garlic are soft but not brown. Add the ground turkey, breaking up the meat as you go.

Increase heat to medium-high and add cumin, chili powder and oregano. Cook for 6-7 minutes, stirring occassionally. Add all beans and tomatoes with their juices and bring to a boil. Then reduce heat and let simmer for 30-45 minutes. Add salt to taste and serve.

I like topping mine with some grated cheddar cheese, sour cream, and a squeeze of lime juice. A slice of corn bread on the side and, voila!

Happy fall...

Finally, Something Free That We Actually Want

Check out Aveda's Stimulus Package by clicking here

Ethnic Prints

I like adding splashes of ethnic prints in a room. I think it keeps things soulful and tangible. John Robshaw Textiles has some pretty things (above), as does Saffron Marigold (below).

Befriend the Bees

Honey bees are in danger. We need to do what we can to help them out! Check out Haagen-Dazs' Help the Honey Bees campaign. (See link under my Favorite Sites.) Every time you purchase one of their "bee-built" flavors, they donate money to help fund bee research. A worthy and yummy cause.

Nevis, West Indies

Chicken and Goat Cheese Enchiladas

I made a nice rendition of enchiladas the other night (if I don’t say so myself), and thought I'd pass along the goodness.

Yields: About 4 enchiladas

Ingredients (use organic when possible):

1 lb. chicken breast
1 package corn or flour tortillas
15 oz. can enchilada sauce
Extra virgin olive oil
8 oz. goat cheese
1 yellow onion, diced
2 cloves garlic, finely chopped
6-8 green onions, chopped
1/2 cup cilantro, chopped
8 oz. sour cream
1 lime
1/4 teaspoon cumin
Pinch of salt

Preheat oven to 375F. Cut the chicken into thin, bite-sized strips (or you can shred it once it’s cooked). Cook the chicken in a skillet with a drizzle of olive oil, onion, garlic, cumin and a pinch of salt. Once just about cooked through (don’t overcook), add some canned enchilada sauce to the chicken and simmer for five minutes. While this is happening, you can lightly grease a casserole dish.

Spoon the chicken, a little sauce and globs of goat cheese into tortillas and roll closed. Top with enchilada sauce. Bake in a casserole dish at 375F for 20 minutes or until the tortillas have turned slightly golden. Remove from the oven and sprinkle goat cheese on top of the enchiladas. Finish in the oven for approximately five minutes.

While the enchiladas are cooking, you can make some Spanish rice (similar cook time). Top with cilantro, green onions (a must), and sour cream. I like to grate some lime zest into the sour cream, adding a squeeze of the juice as well.