Turkey Chili

Recipe adapted from Food Network "30-Minute Turkey Chili"

Ingredients

3 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon kosher salt
2 teaspoons chili powder
1 teaspoon dried oregano
1 tablespoon tomato paste
1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
1 pound ground turkey
1 (12-ounce) Mexican lager-style beer  (I used 1/2 cup of red wine and 1 cup of chicken stock)
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1 (15 1/2-ounce) can kidney beans, rinsed and drained
Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Directions
1) Heat the olive oil in a large, heavy skillet over medium-high heat.
2) Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
3) Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
4) Add the beer and simmer until reduced by about half, about 8 minutes.
5) Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.
6) Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
7) Ladle the chili into bowls and serve with the garnishes of your choice.

Moo Goo Gai Pan

Moo goo gai pan is usually a simple stir-fried dish consisting of sliced or cubed chicken with white button mushrooms and other vegetables. 

Recipe adapted from http://blogchef.net/moo-goo-gai-pan-recipe/
serves 4
Ingredients
3 boneless-skinless chicken breasts, cut into bite-size cubes
1/3 cup oil
3 slices fresh ginger, grated
2 garlic cloves, minced
1 ½ cups chicken broth
2 tablespoons cornstarch
veggies (I just used veggies I found in the fridge)
soy sauce, to serve

Directions
1) Heat oil in the wok. Add garlic and ginger and stir fry 30 seconds. Add chicken and stir fry for 4 minutes.
2) In a bowl combine chicken broth and cornstarch. Pour the mixture into the wok over the chicken. Add all vegetables.
3) Cover and simmer for 10 minutes. Serve with white rice and soy sauce.

Quinoa

Trying to eat healthy this week...

Ingredients

1 cup uncooked quinoa, well rinsed

1/2 onion, diced

2 cloves garlic, minced

1 cup chicken stock
1 cup water
1 bay leaf
1 green onion, chopped
salt & pepper

Directions
1.In a saucepan, cook the onion and garlic in olive oil over moderate heat until softened.
2.Add the broth, water, quinoa, bay leaf and salt & pepper, bring the liquid to a boil and simmer, covered, until the quinoa is soft.
3. Stir in green onions.

삼각김밥 Onigiri with Tarako

Tarako + Rice + Seaweed = <3

Petite Lemon Scones

Confession.  I've been eating Peet's petite lemon scones at least twice a week in the past month or so.  I'm addicted to them.  They are just so buttery and lemonlicious!

Here's the link to the recipe I used: Lemon Scones.  (I used meyer lemon in my recipe.) I might add more butter and lemon zest next time.  :-)