Canapes and Nibbles

While I eagerly aimed to post a delicious recipe or two during the month of May, I had the great fortune to travel to some delicious destinations. It was only necessary to post pictures of some of the exciting things that I tasted. If only there was tastagram...

Salmon Canapes in Copenhagen, Denmark: 

Foie Gras Canapes in Copenhagen, Denmark

 Danish Pastries made by Lagkagehuset in Denmark

 Over-medium Poached Eggs with Handmade Blood Sausage in London, England

 Artisan Chocolates with Trinidadian 85% dark chocolate from R&R 

(Borough's Market, London, England) and

Spanish Feret Sausage with Proscuitto and Walnuts 

courtesy of wonderful friends in London, England

Enjoy!

Quick Chicken Pot Pie

This has been a whirlwind. From July through now, I have been transitioning into my new job. My time to devote to all things creative and delicious has been quite limited. Nevertheless, despite my excuses, I have managed to pull off a few quick dinners and baked goods.

I will do my best to recap, but here is one dish that I completed in a matter of minutes, using some quick thinking with a growling belly, leftover rotisserie chicken, vegetables that needed some love, and a huge biscuit sitting precariously in the refrigerator. To prepare something hearty and delicious, I came up with a quick 10-min Chicken Pot Pie. I highly recommend. My husband seemed to love it as he scarfed the entire thing down and relaxed back in the chair with a grin on his face.



Ingredients:

1/4 Rotisserie Chicken
1/2 carrot, diced
1/2 onion, diced
2 celery stalks, diced
1/2 cup low-sodium chicken stock (I used Trader Joe's concentrate)
1 large biscuit


Recipe:

1. Preheat oven to 400 degrees F.

2. Cut up the rotisserie chicken into small cubes and set aside. Also, chop vegetables including, onion, celery, and carrot.

3. Saute vegetables in a small frying pan until slightly browned.

4. Add chicken stock and bring to a simmer.

5. Add diced chicken to pot, keeping temperature med-to-low.

6. Pour mixture into dish of choice.

7. Cover with biscuit that has been sliced horizontally.

8. Bake in preheated oven for 10 minutes.

Enjoy the savory goodness. Smile, grin, sit-back...

Turkey two-bean chili and gluten-free biscuits

One of my good friends, who has a gluten allergy, recently sent me a wonderful recipe for turkey chili with gluten-free cheesy biscuits. I don't have pictures to show but just imagine the delicious flavorful combination from these details. Try it and let us know what you think.

Guest post from B. Riley

Turkey two-bean chili

I created this recipe when HBH came to visit and announced that he doesn't eat beef. Here we go:

Recipe:

(1) Brown the following: 1lb ground turkey, 1lb hot italian poultry sausage, 1lb sweet italian poultry sausage, 2 c mushrooms.

(2) Once browned, add 2 tbsp tomato paste and stir for 2 minutes.
(3) Add herbs: 3 tbsp minced garlic, one large sweet onion, 2 tsp thyme, 2 tbsp chipotle powder, 2 tbsp chili powder.
Cook until onions are translucent. 

(4) Add cumin, 2 more tsp thyme, crushed red pepper flakes, and stir.
(5) Add 3 cans stewed tomatoes, 1 can black beans (drained) 1 can white beans (drained), 1 can sweet corn (drained), 2 tsp thyme, 2 tbsp chili powder, 2 tbsp chipotle powder. 

(6) Stir, cover, simmer for 30 minutes.

Makes at least 10 cups of chili or 40 servings. Freezes well, too.


I served that with 

Cheesy garlic biscuits

Ingredients:

2 c gluten-free bisquick
1 c low fat sour cream
2 c low fat mild cheddar cheese
2 tsp (heaping) garlic powder

Recipe:

(1) Mix all ingredients until crumbly. Form into little balls and stuff down into a silicone mini-muffin pan. 

(2) Bake at 400 for 25 minutes. Makes 24 biscuits.

Split, pour on the chili, top, and serve in cute little dishes. - or split and serve on little spoons for "bites". :-D

Note: As always, gluten free can be replaced with regular (especially with bisquick).

BALT Sandwich (Bacon, Ahi Tuna, Lettuce, and Tomato) & Taste Test

As part of the Foodbuzz Tastemaker Program, I received Nature's Pride OvenClassics 100% Whole Wheat bread to taste-test. In an aim to try this bread, I wanted to create a quick sandwich for lunch. I also had some delicious seared Ahi Tuna already prepared. 


I assembled this Bacon, Ahi Tuna, Lettuce, and Tomato sandwich using some Turkey Bacon and farm-grown tomatoes. It was a treat. The bread was delicious, hearty, and yet fluffy. That is saying a lot since I rarely eat bread.

The combination of the BALT was delicious. If you happen to have some seared fish, try a creation of your own.

Chicken with Roasted Summer Squash

After flipping through my 2007 Food and Wine cookbook, I was inspired by a quick Chicken with Zucchini salad recipe. I was cooking for some girlfriends and wanted to present something light and prepare something easy. Thankfully, I had all of the ingredients on hand and it was absolutely delicious. I love the tanginess of the lemon juice. I used red onions in place of Vidalias and topped with fresh basil (from my herb garden, which is finally doing well).

Chicken with Roasted Summer Squash
adapted from Food & Wine cookbook 2007

Ingredients:


1/4 cup fresh lemon juice
3 large garlic cloves, minced
1/2 medium red onion or 1 shallot, chopped
1 1/2 tbsp fresh spanish thyme, chopped
1 tsp Dijon mustard (optional, since used less oil)
1 tbsp extra-virgin olive oil
2 tbsp fresh mint, chopped
3 boneless chicken breast halves, with or without skin
3 medium yellow squash (1 lb.), sliced crosswise on a diagonal 1/3 inch thick
1/4 pound feta cheese
1-2 tbsp fresh basil, chopped (optional)
salt and ground pepper (best if fresh)


Recipe:

1. In a blender, combine the lemon juice with 1-2 tbsp garlic, red onion, and spanish thyme and puree until smooth. With the machine on, slowly pour in 1 tablespoon of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.
2. Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.
3. Meanwhile, in a large bowl, spray the yellow squash with olive oil and season with garlic salt, pepper, and 1 tbsp minced garlic. Grill the squash, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.
4. Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette, top with chopped basil, and serve.

This is so yummy. I hope you and your guests enjoy as much as I did.

Taste test - Arnold's Sandwich Thins and Moroccan Chicken Sandwiches

I recently had a serious craving for the sweet and savory combination like that of Moroccan-influenced food. Recently, as part of the Foodbuzz Tastemaker Program, I received some whole wheat Arnold Sandwich Thins. In order to satisfy my craving and taste-test these buns, I decided to make Moroccan chicken sandwiches. 




Moroccan Chicken Sandwich


Ingredients:


1 cup chicken breast, sliced
1 pimento pepper, diced
1 onion
1/2 tsp dried oregano
1/2 tsp cinnamon
1 tbsp apple cider vinegar
1/2 tsp cumin
1/4 tsp paprika
1/4 tsp garlic salt
1/4 tsp black pepper


1 tsp garlic, freshly minced
1/2 cup onions, chopped
olive oil spray


For sandwiches:


1/4 cup cucumber sliced
lettuce
tomato (optional)
sandwich buns


Recipe:

(1) Marinate chicken with all of the listed spices: pimento, onion, oregano, apple cider vinegar, cinnamon, cumin, garlic salt, paprika, and black pepper
(2) Spray a medium saucepan with olive oil. On medium heat, saute chopped onions and garlic until slightly browned. Remove and set aside.
(3) In the same pan, add the marinated chicken. Saute until cooked thoroughly.
(4) Meanwhile, toast the sandwich buns. 
(5) Assemble sandwiches with all of the condiments, to your liking.


These were delicious. I served them open-faced to keep it low-carb but a closed sandwich, maybe even with smoked gouda would be fantastic. Enjoy!

Lentil Chicken Soup

For two weeks, I craved lentils. I remember the delicious lentils seasoned with cumin, garlic, and onion that my mom would miraculously put together after coming home from work when I was young. Recently, I was fortunate to have my mom visiting with us in North Carolina. It was a great visit. After a quick trip to Weaver Street Market, we made lentil soup. This time, we cooked together, making this dish extra special.

Lentil Chicken Soup
adapted from The Joy of Cooking


Ingredients:


1 cup lentils (8 oz.), picked over and rinsed
4 - 5 cups water (more or less depended on desired thickness)
olive oil cooking spray
1 medium onion, diced
3 garlic cloves, minced
1 cup diced tomatoes with juice
2 sprigs of thyme (fresh, if you have it) or 1/2-1 tsp. dried thyme
2 tbsp. apple cider vinegar
1/4 cup chopped chicken breast (optional)
1/4 tsp. cumin
dash of oregano
salt and pepper, to taste


Recipe:


1) Rinse the lentils with water. Begin boiling the lentils in water with the dried thyme, cumin, and oregano in a medium stock pot. Do not yet add the salt and pepper.


2) While the lentils are boiling, spray a medium sauté pan with olive oil. On medium heat, add the diced onions and minced garlic. Sauté until slightly browned and add to the stock pot with lentils.


3) Reduce the heat on the lentils to a simmer for 30-45 minutes, stirring often to prevent the bottom from burning. Add the tomatoes and apple cider vinegar after 15-20 minutes to the pot. 


4) While the lentils simmer, spray the medium sauté pan again with olive oil. On medium heat, add the diced chicken breast. Sauté until cooked through. Remove from heat and add cooked chicken to the stock pot.


5) Taste soup, adding salt and pepper, as needed. Serve in a 1/2 cup portion as an appetizer or a 1 cup portion as an entree with warm bread/flatbread/pita.


Enjoy this wholesome, delicious treat. I sure did!

Spicy White Bean Chili

I recently made a chili for a group of friends. It turned out well so I decided to post the recipe without the picture. But believe me.... If you follow this rough recipe, even with a little extra of this or that, it will come out well. Chili, my friends, is forgiving. That is why I love it.

Spicy White Bean Chili



Seasonings:


1 tbsp apple cider vinegar
1 tbsp malt vinegar
1 tsp cumin
1 tsp paprika
1/2 tbsp barley syrup (I used) or molasses
1 tsp Adobo spice
1 jalapeno chopped with seeds
1 habanero (left intact and removed before serving)
2 cloves garlic, chopped


Base Ingredients:


2 cups water
1 can pinto beans
1/2 container of Great Northern Beans (Trader Joe's)
1/2 cup tomato sauce
2 small tomatoes, diced
1 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 red onion, chopped




Recipe:


(1) Spray a 2 quart pan with olive oil. Add chopped garlic and onions and saute until slightly brown on medium heat.
(2) Add the red and green bell peppers to the mixture. Saute for 3-5 minutes.
(3) Add the beans and tomato sauce to the pan, followed by the jalapeno. Saute for a 2-3 minutes. Add water, spices, malt vinegar, and apple cider vinegar. 
(4) After 30 minutes, lower the heat. Add the habanero and the small tomatoes. Simmer for 1 hour (basically forget about it). 
(5) Remove habanero and serve.


Always with chili, it tastes better after a few hours of letting the flavors meld. I like to make a day in advance but this tastes good right after making.


Either way, enjoy.

Taste test - Nature's Pride Harvest buns and rolls

On a recent trip to North Carolina (my last visit before I completely move there), I had an extra pleasant treat. As part of the Foodbuzz Tastemaker Program, I received Nature's Pride Premium Harvest buns & rolls. With some proscuitto and melon on hand, I decided to make a quick sandwich and test out both the texture and taste of the Whole Wheat Harvest buns. I was pleasantly surprised that the buns held up to the weight and juiciness of the melon but were also very mild in taste, not to overpower the protein on the bun.

The sandwich was an easy combination of cantelope, proscuitto, mixed salad greens, and dijon mustard. 

Did I mention how much I love the simplicity but also the taste complexity of a sandwich...


My fiancé also recently made a delicious take on a burger: 


Spicy Turkey Burgers with Asparagus


The asparagus is mixed in with the beef. Let me know what combinations you come up with!

Spring Corn Pudding

For another Sunday dinner with my girlfriends, I decided to use some fresh spring ingredients like corn and green garlic to make this main dish. I added cheese and used whole wheat flour to incorporate some whole grains. I was pleasantly surprised with the sweet yet savory flavor of this main dish.

The sweet corn and fresh vegetable flavor, brought me back to Chile, a recent travel adventure.

Spring Corn Pudding
adapted from Bon Appétit magazine

1 cup chopped green garlic
1 cup chopped red onion (~ 1/2 medium onion)
3, 15- to 16- ounce cans corn kernels, drained, rinsed, and divided
3 tbsp butter, melted
canola oil spray
1/2 cup grated cheese (mixture of asiago, parmesan, cheddar, mozzarella, feta)
4 large eggs
2 1/2 splenda packets or 2 tbsp sugar
1 tsp salt
1/2 tsp freshly ground black pepper
3 tbsp white whole wheat flour


(1) Preheat oven to 400F. Spray 13x9x2-inch rectangular baking dish with canola oil.
(2) Spray a medium skillet with canola oil over medium heat. Add onion and sauté until soft, about 5 minutes. Cool in skillet.
(3) Meanwhile, whisk milk, eggs, flour, sugar, salt, pepper, and 3 melted tbsp butter in a large bowl.
(4) Scrape in onion mixture and green garlic. Add 2 cans drained corn.
(5) Puree remaining 1 can drained corn in food processor until smooth.

(6) Add puree to bowl with custard mixture and stir to blend well.
(7) Add 1/4 cup cheese to the custard mixture. I used a mixture of 5 cheeses. Use whatever you have on hand, preferably crumbly, slightly salty cheeses. Transfer to prepare baking dish.
(8) After 20 min, add the remaining 1/4 cup grated cheese to top of pudding.
(7) Bake pudding until set in center and beginning to brown on top, another 20 to 25 min. Serve warm.


This pudding is a great use of spring time veggies. The garlic works well with the corn. I will definitely use this recipe again and again. Let me know what creations you come up with!

Swiss Chard and Scallion Dutch Baby

Do you have friends or family members that don't like vegetables? I have a few. Do you have a large amount of produce that needs attention? I did. That is why, for one of my Sunday dinners with the girls, I adapted a recipe from my 2007 Food and Wine Annual Cookbook that takes a creative spin on a classic dessert, a Dutch Baby, a light pancake.


I cut down the amount of butter as the scallions cook nicely in canola oil spray. I also prepared this with white whole wheat flour and it still came out light and fluffy. Their recipe used Scallions and Spinach but this is easily adaptable to anything green that takes to heat well (and doesn't spring too much liquid).


Try it for yourself and see. ;)

Swiss Chard and Scallion Dutch Baby
adapted from 2007 Food and Wine Annual Cookbook


Ingredients:


1 bushel of Swiss Chard, chopped
4 large scallions, thickly sliced
1 spray can of canola oil (or olive oil)
1 cup of non-fat milk (or almond milk or whole milk)
1 cup of white whole wheat flour
4 large eggs
2 tablespoons unsalted butter
2 tablespoons of grated Parmesan cheese
Pinch of ground or freshly grated nutmeg
Salt and Pepper to taste


Recipe:

1. Remove the top rack in the oven and preheat to 450°. In a large pot of boiling salted water, cook the swiss chard until wilted, about 1 minute. Drain and let cool. Squeeze the chard dry.
2. In a blender, mix the eggs, milk, flour, 1 1/2 teaspoons of salt, 1/8 teaspoon of pepper and the nutmeg until smooth.
3. Spray a 12-inch cast-iron or non-stick oven-proof skillet with canola oil (or olive oil). 
4. Add the scallions and cook over moderate heat until tender, about 3 minutes.
5. Add the swiss chard and cook until heated through, about 1 minute; season with salt and pepper. 
6. Increase the heat to high and cook for 1 minute without stirring. 
7. Pour in the batter, sprinkle with the Parmesan and transfer the skillet to the oven. 
8. Bake for 25 minutes or until golden. Cut into wedges and serve hot or warm.

Serve it as a first course (8 people) or a main course (4 people).

It tasted delicious topped with goat cheese! A wonderful pre-lude to San Francisco's Goat festival at the Ferry Building Farmer's Market on Saturday.


Let me know what of ingredient combinations you come up with. 

Orange Fennel Snapper

I recently hung out with my friend, Leslie, who recently moved to San Francisco from Boston. She and I have similar goals to eat at some of the San Francisco top restaurants and great taste places. I aim to check out Chez Panisse and Zuni café. She has managed already to check out quite a few wonderful spots in the city. After almost seven years of living in San Francisco, I am fortunate to have dined at many, many of the must see places of the area.


Since our bank accounts are beginning to suffer, we decided to stay in and create something light and yet wholesome. This is a very easy recipe for quick, 15 minute meal. 


After a long day of work, I have to say, this was satisfying.

Orange Fennel Snapper

Ingredients:
1 lb Pacific Snapper (wild)
1 mandarin orange
1 tbsp fennel seeds, crushed in hand
2 tbsp capers
1 lemon
1/2 tbsp olive oil + olive oil spray can


Recipe:
1. Preheat the oven to 450C. Spray the 8 x 8 baking dish with olive oil. After de-boning the snapper, lay as a single layer in the dish. 
2. In a small bowl, prepare the marinade. Mix one squeezed mandarin orange and lemon with 1/2 tbsp olive oil. Add salt and pepper to taste.
3. Pour the orange marinade over the snapper. Crush the fennel seeds and sprinkle over the fish. Then add 2 tbsp drained capers over the fish. Allow the fish to soak up the marinade.
4. Put the fish in the oven for 6-8 minutes. The fish will be completely white when cooked completely. 




The snapper is delicious with a side green salad or roasted asparagus. Enjoy!

Spicy Shrimp with Fettuccine and Bacon

As a break from everything, I love to cook. I decided to do a quick recipe to satisfy my cravings for something spicy and comforting, using fresh vegetables. I came up with this recipe for Spicy Shrimp with Bacon. I added fettuccine but I imagine having this over grits would be superb.


Spicy Shrimp with Fettuccine and Bacon


Ingredients:


1 medium zucchini, chopped
1 red bell pepper, chopped
1 garlic clove
1 tsp olive or canola oil
1 cup whole wheat fettuccine
1/2 cup cooked medium shrimp
4 strips of turkey bacon
crushed red pepper flakes
cayenne pepper
chopped parsley (optional)
dash of salt
dash of pepper
Parmesan reggiano cheese


Recipe:

1. Cook the turkey bacon on medium heat in a pan. When the turkey bacon is complete, remove from pan and set aside.
2. To a medium fry pan, add 1 tsp olive oil. When the olive oil is hot, add the garlic and sauté until lightly browned but not burned. Add the chopped vegetables.
3. Start boiling two cups of water in a small pot.
4. Sauté the vegetables until softened slightly. Add the serrano pepper (seeds, optional).
5. Add the shrimp and the seasonings to taste.
6. Add the bacon to the dish and reduce heat to a simmer.
7. Meanwhile, add the whole wheat fettuccine to the boiling water. 
Cook until the fettuccine floats (6-8 min) and is al dente. 
8. Drain the fettuccine and rinse with cold water to stop the cooking. Add the fettuccine to the shrimp and bacon. 
9. Toss together and serve with grated cheese and chopped parsley, to taste.

Flavorful Jalapeno Meatloaf: Guest Blogger

Even across the country, I can smell the delicious aroma of this spicy meatloaf. My fiancé, who knows how to finesse meat into tender, juicy entreés, made this turkey meatloaf recently. I heart meatloaf because you can make enough for lunch or dinner for the week. Also, leftovers, if there are any, can be frozen. Since my fiancé and I are currently long-distance, I am excited to have his recipe in my hands.
__________________

cJ's Jalapeno Meatloaf
Adapted from cdkitchen.com

I wanted to create one of momma’s favorites, so I decided to cook up the award winning Quaker Oats Meatloaf (with a few adaptations, of course). The below recipe is quick, easy and “fool proof”.

Ingredients:

1.5 pounds ground lean turkey (lightly sprinkled with garlic salt, seasoning salt, black pepper and sonaran seasoning)

1 cup of quaker oats, uncooked

1 cup of chopped red onions

1 cup of tomato sauce/ketchup (I used a combination of a homemade tomato sauce and a bit of ketchup to bring the total volume to 1 cup)

1 egg, beaten

Recipe:

Combine all ingredients in a large bowl and mix, mix and mix until you have evenly coated mixture.

Form and pack into a tight “loaf” in a pyrex container (ungreased)

Place in a preheated stove (350°F)

Bake for 1 hr 15 minutes

Let stand for 5 minutes prior to serving

This recipe can be adapted to your liking by adding any of your favorite mixins (i.e. garlic, carrots, asparagus, bell pepper, etc). If you do not have access to ground turkey, you can substitute this with 93% ground beef. Next time, I plan to use a habanero; stay tuned…

cJ

Turkey and Salami Stromboli: Party!!!

Even though it has been a little while, I have to post pics from our Super Bowl party, the first one in Durham, NC!!! Wooo hooo. I have one foot in San Francisco and the other in Durham.


To keep up with tradition and to control our excitement for the Super Bowl, we hosted a party. I stumbled upon a simple recipe for Stromboli on the Food Network. 

To keep it a little lighter and wholesome, we adapted the recipe, using whole wheat pizza dough and substituting lean turkey meat in place of the mortadella and added some salami for a kick. Since my fiancé is not a huge olive fan, we used capers and it was sooooo delicious. This worked well as an appetizer but we also stashed some larger slices away for lunch the next day.


Turkey and Salami Stromboli
adapted from foodnetwork.com


Ingredients:

• 1 1/2 cups coarsely sliced colby cheese (6 ounces)
• 2 cups tomato sauce (homemade from my mom)
• 1 cup thinly sliced string cheese (4 ounces)
• Extra-virgin olive oil, spray for pan
• 3 tbsp dijon mustard
• 1 13.8-ounce package whole wheat pizza dough (e.g. Trader Joe's)
• 1 cup baby spinach
• 1/4 cup capers, roughly chopped
• 1/2 cup tomato sauce
• 1/4 pound sliced salami, reduced sodium

Recipe:

(1) Preheat the oven to 425 degrees. 

(2) Lightly brush a baking sheet with olive oil (we didn't do this and it made lifting the stromboli from the pan a little challenging). Unroll the dough, cut in half to make two 6-by-9-inch pieces and place on the prepared pan.

(3) Spread the tomato sauce in the middle of the dough, leaving an inch border between the sauce and the dough edge on all sides. 

(4) Stack the salami, the turkey deli meat, and cheese slices on top of the tomato sauce. Add a 1/2 cup of spinach to each stromboli. Top with a 1/8 cup of capers (washed and drained) for each stromboli. Fold the dough over the filling lengthwise, pressing the edges to seal. Make slits in the top of the dough to allow steam to escape during baking.

(5) Bake the stromboli until brown, about 15 minutes; remove from the oven. Mix the dijon mustard and the tomato sauce in a small bowl. Brush over the top of the stromboli. Return to the oven and bake until the crust is golden. Rest for 5 minutes before slicing.

Feel free to use ingredients you have on hand. I personally like a combination of salty and tangy (salami, mustard, and capers) but lots of combinations will work! Enjoy the Party.

Moroccan Stew

It's definitely winter. Doesn't matter if you are in California or New York. It is so cold and dreary outside. 

There is one recipe that I discovered last year that I had to repeat when the rain started in San Francisco. It is a yummy Moroccan Beef stew. I tried it for the first time because it was (a) written by another graduate student, (b) easy, and (c) contained lots of protein. I made it again because it tastes amazing. With the smooth blend of cinnamon and aromatic spices, it is so warming. I made it with ground turkey to reduce the fat and used a mix of dried fruit that I had in pantry. I also left out the carrots, as I am not a big fan. It was as good as I remembered, if not better.

Moroccan Stew
adapted from Epicurious.com


Ingredients:
2 tablespoons olive oil, divided

• 1 pounds ground turkey, extra lean
• 1 large onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ground cinnamon
• 2 cups beef broth (low-sodium)
• 1/2 cup halved pitted Kalamata olives
• 1/2 cup dried fruit
• 1 15-ounce can garbanzo beans (chickpeas), drained
• 1/2 cup chopped fresh cilantro
• 1 teaspoon lemon peel

Recipe:

(1) Heat 1 tablespoons oil in heavy large saucepan over medium-high heat. 

(2) Add ground turkey to pan and brown on all sides, about 3 minutes per batch. Transfer to plate. 

(3) Add remaining 1 tablespoon oil, garlic, and onion to pan. Cook until vegetables are soft, stirring frequently, about 5 minutes. 

(4) Add spices; stir 1 minute. 

(5) Add broth, olives, dried fruit, garbanzo beans, and cilantro; bring to boil. Simmer until juices thicken, about 5 minutes. 

(6) Add ground meat and any accumulated juices and lemon peel to pan. Stir to warm through and serve.

Use any meat you have on hand. No substitutions on the amount of garlic. Add a tablespoon of apple cider vinegar if you like a tangy stew. Enjoy the warmth.