Spanish Turkey Meatball Stew

I love my food with lots of flavor. Dishes that are bland or lack any kind of spice have never been something that I liked. Growing-up my mother loved any type of ethnic food she could try and we went to every type of restaurant my mom could find. She also loved going to small ethnic grocery stores to find just the right ingredient for a recipe she had gotten from someone. It was through her that I learned to love and use spices in my cooking. Using the right spice can transform a mediocre dish into something spectacular. Having two boys I am always having to find the right balance between the spice that I want and what my boys will actually eat. So I often modify recipes to still have great flavor with a little less bite. This week I tried a new recipe for Spanish Turkey Meatball Stew from the October 2012 issue of the Food Network Magazine.

This recipe has 12 ingredients. It takes 35 minutes of total time, 30 minutes of which is active and makes 4 servings. I did make a few changes. First I used baby carrots which I sliced instead of full sized carrots. I love using baby carrots in recipes, they are easy to work with since they are never too thick. Instead of using canned chickpeas I made my chickpeas from scratch. A great way to save money is to make a large batch of dried beans and then freeze them in smaller portions. Much cheaper than canned and lower in sodium. For the turkey I used 93% lean. I find that 85% is way too greasy and the more lean varieties are too dry. Since I make my own chicken stock I always have to add salt at the table, but if you use store bought this shouldn't be as much of a problem.

I found that this recipe made more than four servings. There was enough stew for two meals for my family of 4. I did think that it might have been nice if their were some egg noddles to add a little more texture to the soup. I would also suggest adding another cup of chicken broth to make a larger amount of broth. The spiciness was perfect for my two boys, but if you like more of a kick I would suggest adding 1/8-1/4 tsp of crushed red pepper. My two boys were fans of this recipe and add their servings happily, so it was kid friendly (at least in my house).

For the recipe go to Spanish Turkey Meatball Stew.

Easy, Flavorful Barbecue Roasted Nuts

As I've discussed before I love to snack. There are days that I eat six small meals a day instead of 3 large ones. When I learned from my doctor that I had to go gluten free I struggled with snacks the most. I have always loved carbs, especially breads and waffles. Pre-packaged gluten free snacks are not that delicious and I only buy them if I am starving and have no other options. It's hard when I am hungry and there is nothing that I can eat in the cupboard. Since my snacking options are limited I try to keep homemade snacks on hand as much as I can. This week I tried a new recipe for Barbecue Roasted Nuts from the November 2012 issue of Southern Living magazine.

This recipe has 10 ingredients. It takes 2 hours 5 minutes of total time, 30 minutes of which is active and makes 6 cups. I did make a number of modifications. First instead of light brown sugar I used sorghum syrup and instead of granulated sugar I used honey. I have been trying to limit the amount of granulated sugar that I use in baking and cooking and honey is a great substitute. Make sure to stir the nuts at least every 10 minutes while they are in the oven. They will go from browned to burnt very quickly, so be careful.

These nuts aren't very spicy so if you are looking for a little kick I suggest adding a 1/2-1 teaspoon of cayenne. The barbecue flavor is nice and even my two kids were fans. One of the best things about the recipe is that it takes very little prep time and makes a large amount of nuts. A great way to make homemade snacks and the flavors can be adjusted to be spicier, more garlic etc.

For the recipe go to Barbecue Roasted Nuts.

Crispy Chicken Thighs with Pasta and Pesto

My youngest son has decided that he no longer eats cheese. This is the same son that last year would eat an entire box of macaroni and cheese. It really is hard to keep up with the food preferences of everyone in my house (my husband included). It has gotten to the point that it can change on a daily basis, especially with my oldest. If a friend of his decides that they don't like cheese, than he no longer likes it either. I can handle my own children, but it is almost an impossible battle once they start school and begin being influenced by outside forces. However, I am also stubborn and hold my ground, so I still serve cheese. I am a firm believer that my children eat the same meal that we do, if they don't eat they aren't allowed any of the homemade snacks that I make almost daily. That being said I also don't require them to finish their plate. They have to try at least everything that they are served. 99 percent of the time they eat the rest of their serving. The other 1 percent of the time they hate the dish and that is fine also. The one dish that my whole family loves is roasted chicken. Over the years my children have loved and hated almost every food except chicken. This week I tried a new recipe for Crispy Chicken Thighs with Pasta and Pesto from the January 2013 issue of Southern Living magazine.

This recipe has 8 ingredients. It takes 45 minutes of total time, 15 minutes of which is active and makes 6 servings. I had no problems finding any of the ingredients at my local grocery store. Since I eat gluten free I did substitute gluten free rigatoni for the cellentini called for in the recipe. Additionally I used smoked paprika, I love the taste and it is great with chicken. I always use a stainless steel pan to make roasted chicken. It is great to put in the oven and you know when the chicken is browned since it will release (it will stay stuck to the pan until it is browned). It is the best way to get great crispy chicken, just make sure not to flip the chicken before it releases, you can always turn down the heat if you believe that the chicken is starting to brown too quickly. I followed the remainder of the recipe as written.

The pasta under the chicken in this recipe was delicious. The pasta and pesto were my favorite part. The chicken was your average pan roasted chicken, which was very kid friendly and my children loved. The real star of the recipe was definitely the pesto, just make sure to adequately salt, it really will need it I promise. The pesto would also be delicious with chicken (either with or without skin).

For the recipe go to Crispy Chicken Thighs with Pasta and Pesto.

Roasted Pork Tenderloin with Red Pepper Pesto

As I talked about earlier in the week I have been making an effort to eat everything out of my fridge and cupboard. I really want to reduce the amount of garbage and food waste that my family accumulates. We have never been really bad, I have always cooked from scratch and I even grind my own meat, but we still had some habits that could be better. One of them was my bad habit of buying vegetables and then forgetting to use them. I know that you are probably wondering how I can forgot a vegetable that I bought, but they go into the vegetable drawer in the fridge and it sometimes takes them weeks to make another appearance. Since fresh vegetables are expensive and they are only good for you if you actually eat them I have been cutting down both the number of things that I buy at the grocery store and using every last thing that I purchase. So far it has worked well. Today I made quinoa oatmeal cookies since my cupboards are packed with oatmeal and quinoa that I bought last month for a recipe. The cookies were delicious and a great way to use items that I already own. So today I decided to make dinner with the last of the veggies I had before going grocery shopping tomorrow. I tried a new recipe for Roasted Pork Tenderloin with Red Pepper Pesto from the January 2013 issue of Better Homes and Gardens magazine.

This recipe has 7 ingredients. It takes 35 minutes of total time and makes 4 servings. I had no problems finding any of the ingredients and made no ingredient substitutions. Instead of snipping my oregano I loosely chopped it since I was making it for my two boys. Make sure to rub in the spices and oregano. The more the mixture is rubbed in the better the flavor of the tenderloin will be. I pulled out my pork at exactly 25 minutes. I normally pull out my pork at 145 degrees and let it rest to reach 150. The worst thing you can do with pork is overcook it, it becomes tough and not nearly as delicious. The recipe photo in the magazine shows the pesto on the side. I chose to serve my pesto as a sauce over the tenderloin. I thought this would lend better to the flavor and add extra tenderness to the pork. I followed the remainder of the recipe as written. 

The red pepper pesto was the star of this dish. Make sure to add adequate salt, it will need it and I added an extra clove of garlic for flavor. I preferred the pesto as a sauce rather than on the side. Additionally, I think it could be even better with roasted pine nuts on top. The pork was very tender and the roasted peppers made a nice side to the dish. Best of all it only takes slightly over a half an hour start to finish, so great for a week night meal.

For the recipe go to Roasted Pork Tenderloin with Red Pepper Pesto. (registration required)

Black Bean, Chorizo and Sweet Potato Chili

If you have read this blog for any given amount of time you know that I love my slowcooker. I use it year round, it's great when it's hot and humid outside to keep kitchen temps down and it's even better in the winter for hearty soups, stews and chili. Since this has been a busy couple of weeks with the school year starting and re-adjustment of schedules I have been relying on my crockpot tremendously. I love that I can set all the ingredients up in the morning when I have more time and by dinner it's completely done. It's a great way to save time and stress. When I was looking through the August/September issue of Taste of Home magazine the recipe for Black Bean, Chorizo and Sweet Potato Chili caught my eye and looked perfect for a weekday meal.

This recipe has 15 ingredients. It takes 15 minutes of prep and 6 hours of cooking and makes 16 servings. I ended up having to go to two different grocery stores in order to find both poblanos and jalapenos. That's normal for my area though and I didn't consider it inconvenient. This recipe does have a number of ingredients, but they are all easy to prep. Make sure to rinse the beans very well or they will taste metallic. Normally, I make my own beef stock, but neither of my local stores had beef bones so I took the easier route and used all natural canned stock. Make sure when you pick any type of stock from the grocery store that it is all natural. The cheaper brands often have additives and they make a big difference in the taste and quality of the stock. This is one area that I do not cut corners and save money by buying the cheaper options. I followed the remainder of the recipe as written.

When this recipe states that it makes 16 servings it's telling the truth. This recipe made enough for over three meals and the some. I froze half of the dish for later meals, which I would suggest if you don't have a huge family. I really loved the chorizo in this recipe. I use chorizo frequently, especially with eggs and tacos, yum! However, I had never tried chorizo with chili before and I was very impressed. This will be a great meal for fall and winter and I look forward to making it again.

For the recipe go to Black Bean, Chorizo and Sweet Potato Chili.

Bon Appetit Fried Chickpeas

Growing up my mother loved making spicy food. The spicier the better, which would have been great if my father hadn't absolutely hated anything with the least amount of spice. My dad would grimace through my mom's dishes, so my mom would only made things hotter. She made a really delicious and spicy Asian noodle dish, which she never followed a recipe for. There was one time in particular that it was so spicy that I swear my dad actually turned completely red (but he still ate it). When I got married I was surprised to learn just how much my husband enjoyed very spicy foods. He has been known to add hot sauce to just about anything. In consideration of my husband's love of spicy foods, I try to frequently prepare snacks with a kick. Recently, Bon Appetit magazine had a recipe for Fried Chickpeas using smoked paprika, cayenne and grated lime peel, which looked full of spices and delicious.

This recipe has 6 ingredients. The total prep and cooking time is approximately a half an hour and the recipe makes 6-8 servings. I already had everything except the lime in my pantry cupboard, so I had no problems finding any of the ingredients. Make sure to fully dry the chickpeas in order for the finished recipe to have enough of a crunch. After patting the chickpeas between paper towels, I let them dry on the counter to fully dry out. I followed the remainder of the recipe as written.

When I finished making this snack, my two-year-old ate one told me it was too spicy and then ate more. The taste while hot, is delicious. My husband particularly enjoyed this snack and ate the majority of the recipe. If you aren't a fan of spicy foods, you could cut the spices in half and reduce the amount of heat. My family enjoys spices, so I made the recipe as written and it was perfect. An easy and deliciously spiced snack.

For the recipe go to Fried Chickpeas.