the baby mamas - Recipes

Entries in turkey (2)

Wednesday

Nov182009

Turkey Chili with Cheddar Biscuit Topping

Serves 4 to 6

Ingredient Notes: I prefer more robust flavored dark meat ground turkey, but white meat turkey works just as well. The chili calls for 1 tablespoon chipotle chiles in adobo sauce; if you can take the heat and aren’t serving to children, feel free to increase to 2 tablespoons. Serve chili with sour cream, thinly sliced scallions, avocados, and hot sauce. If not making the Cheddar Biscuit Topping, serve with store-bought cornbread.

For the Chili:

•    2 tablespoons vegetable oil
•    1 onion, chopped
•    1 red bell pepper, seeded and chopped
•    Salt and pepper
•    2 garlic cloves, minced
•    2 teaspoons ground cumin
•    1 teaspoon dried oregano
•    1 tablespoon cocoa powder
•    1 tablespoon minced chipotle chiles in adobo sauce (see Note)
•    1 ½ pounds ground turkey
•    1 (14-ounce) can pinto beans, drained and rinsed
•    1 (14-ounce) can diced tomatoes

For the Cheddar Biscuit Topping:

•    ¾ cup yellow cornmeal
•    ½ cup all-purpose flour
•    1 ¼ teaspoons baking powder
•    ¼ teaspoon baking soda
•    ¼ teaspoon salt
•    3 tablespoons chilled unsalted butter, cut into small dice
•    1 cup (4 ounces) grated sharp cheddar cheese
•    ¾ cup chilled buttermilk

- Preheat the oven to 400˚F.

- Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat until shimmering. Add the onion, bell pepper, and 2 teaspoons salt and cook until vegetables are tender, about 5 minutes. Stir in the garlic, cumin, oregano, cocoa, and chipotle and cook, stirring, until vegetables are well coated and mixture is fragrant, about 1 minute.

- Add the turkey and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in the beans and tomatoes and simmer, mashing approximately half of the beans with the spoon, until the chili is thickened, 10 to 12 minutes.

- While the chili is simmering, prepare the biscuit topping: In a large bowl combine the flour, cornmeal, baking powder, baking soda, and salt. Working quickly, rub the butter into the flour mixture with your fingers until it resembles wet sand. Stir in the cheddar cheese and buttermilk with a rubber spatula.

- Remove the thickened chili from the heat and using a 1/3-cup measure or an ice cream scoop, top the chili with the biscuit dough. Bake until biscuits are golden, 12 to 15 minutes. Serve.

For other simple recipes, please visit High Heels & Frijoles

High Heels & Frijoles was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute (FCI) in New York City. Prior to attending culinary school, María del Mar spent several years working at Lucky and Vogue magazines. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.

The Baby Mamas |

Leftover Magic: Easy Turkey Pot Pie

Generously contributed by High Heels & Frijoles

Ingredient Notes:Pepperidge Farm brand ready-to-bake puff pastry sheets are perfect for this recipe. Thaw one of the sheets out according to package instructions and return the second one to the freezer. Use a 12-inch pot lid as a guide to trim the puff pastry sheet.

When making the filling, whisk vigorously while slowly pouring the milk into the roux (flour & butter paste) to ensure a creamy sauce.

For Puff Pastry Top:

1 puff pastry sheet, thawed according to package instructions
all-purpose flour for dusting

- Preheat the oven to 400˚F. Lightly dust a clean, dry counter with flour. With a rolling pin, roll out the puff pastry sheet to measure approximately 12- by 12 inches. Trim excess dough to create a 12-inch circle. Cut out four oval-shaped slits in the middle of the sheet.

- Place the pastry round on a baking sheet and bake until puffed and golden, about 15 minutes. Transfer sheet to a cooling rack.

For the Turkey Pot Pie Filling:

4 cups leftover turkey, shredded into bite-size pieces
4 tablespoons butter
1 onion, finely chopped
10 ounces button or cremini mushrooms, sliced
Salt and pepper
½ teaspoon dry thyme
3 tablespoons all-purpose flour
3 cups milk, warmed
1 ½ cups frozen peas-and-carrots

- Place the turkey in a large mixing bowl. Melt 1 tablespoon butter in a large (12-inch) skillet over medium-high heat. Add onion, mushrooms, and ½ teaspoon salt and cook, stirring occasionally, until the onion is softened and the mushrooms are golden brown, 8 to 10 minutes. Stir in thyme and transfer to bowl with turkey.

- Melt remaining 3 tablespoons butter in the now empty skillet over medium heat. Add the flour and cook, stirring constantly, until the paste turns deep brown and begins to smell toasty, 6 to 8 minutes. Very slowly and steadily start pouring in the milk, whisking constantly to avoid any lumps.

- Bring the sauce to a simmer and stir in the turkey, sautéed mushrooms and onions, and peas-and-carrots. Cook over medium-low heat until the sauce is slightly thickened, 6 to 8 minutes. Remove the skillet from the burner, season the filling to taste with salt and pepper, and top with the baked puff pastry round. Serve.

Yield: 4 to 6 servings

For other simple recipes, please visit High Heels & Frijoles

High Heels & Frijoles was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute (FCI) in New York City. Prior to attending culinary school, María del Mar spent several years working at Lucky and Vogue magazines. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.

The Baby Mamas |