Black Bean Chili

Black Bean Chili

Ingredients:
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, drained and rinsed
2 (14.5 ounce) can crushed tomatoes
1 1/2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil leaves

1 tablespoon ground cumin

1 teaspoon red pepper flakes
1 tablespoon red wine vinegar

1/4-1/2 cup chicken stock

Directions:
Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil, cumin, red pepper flakes, vinegar and chicken stock. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.

Notes:

I really liked this, but I think next time I'll cut back on the basil/oregano and up the heat a little bit.

Grilled Chicken with Mustard-Tarragon Sauce

Grilled Chicken with Mustard-Tarragon Sauce

Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
Cooking spray
3 tablespoons minced shallots
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons water
1 tablespoon extra-virgin olive oil
1 teaspoon chopped fresh tarragon
1/2 teaspoon sugar
4 cups gourmet salad greens

Directions:
1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.
2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

My notes:

Found this recipe in the October issue of Cooking Light, my favorite magazine to find new recipes. The whole recipe was really easy and took very little time to make. Very well recieved by my audience and it was tasty and very filling.

Layered Polenta Bake

Layered Polenta Bake

Ingredients:

1 tsp salt
3 C fine polenta
olive oil, for greasing and brushing
1/3 C Parmesan cheese, finely grated
salt and freshly ground black pepper

-For the tomato sauce:

1 Tbsp olive oil

2 garlic cloves, chopped

3 C chopped tomatoes

1 Tbsp chopped fresh sage

1/2 tsp sugar

1 1/2 C canned cannellini beans, rinsed and drained

-For the spinach sauce:

9 oz spinach, tough stems removed

2/3 C light cream

1 C Gorgonzola cheese, cubed

large pinch of ground nutmeg

Directions:

1. Make the polenta. Bring 8 cups water to a boil in a large heavy-based saucepan and add the salt. Remove the pan from the heat. Gradually pour in the polenta, whisking continuously as you do so.

2. Return the pan to the heat and stir constantly for 15-20 minutes until the polenta is thick and comes away from the side of the pan. Remove the pan from the heat.

3. Season well with pepper, then spoon the polenta onto a wet work surface or a piece of marble. Using a wet spatula, spread out the polenta until it is 1/2 inch thick. Leave to cool for about 1 hour.

4. Preheat the oven to 375 F. To make the tomato sauce, heat the oil in a saucepan, then fry the garlic for 1 minute. Add tomatoes and sage and bring to a boil. Reduce the heat, add sugar, seasoning and simmer for 10 minues until slightly reduced, stirring occasionally. Stir in the beans and cook for 2 minutes more.

5. Meanwhile, wash the spinach thoroughly and place in a large pan with only the water that clings to the leaves. Cover the pan tightly and cook over meadium heat for about 3 minutes or until tender, stirring occasionally. Tip the spinach into a strainer and drain, then squeeze out as much excess water as possible with the back of a wooden spoon.

6. Heat the cream, cheese and nutmeg in a smal heav-based saucepan. Bring to a boil, then reduce the heat. Stir in the spinach and seasoning then cook gently until slightly thickened, stirring frequently.

7. Cut the polenta into triangles, then place a layer of polenta in an oiled, deep baking dish. Spoon over the tomato sauce, then top with another layer of polenta. Top with spinach sauce and cover with the remaining polenta triangles. Brush with olive oil, sprinkle with Parmesan cheese and bake for 35-40 minutes. Heat the broiler to high and broile until the top is golden before serving.

My notes:

My aunt actually made this and it was amazing! It was time consuming and a lot of dishes were used, but it was so worth it! The combination of the Gorgonzola, beans, and tomatoes went amazingly well with the creamy texture of the polenta. Very highly recommended!