ready for a cook off turkey chili

Ingredients

1. •2 Tablespoons vegetable oil
   

2. •5 Cloves garlic, minced
   

3. •1 1/2 Onions, diced
   

4. •1 1/2 Pound ground turkey
   

5. •1 Red bell pepper, diced
   

6. •3 Jalapenos, sliced
   

7. •1 Tomato, diced
   

8. •1/4 Cup tomato paste
   

9. •1 Teaspoon dried basil
   

10. •1 Bay Leaf
    

11. •2 Tablespoons cumin
    

12. •2 Tablespoons adobo
    

13. •2 Tablespoons chili powder
    

14. •1 Tablespoon brown sugar
    

15. •1 Teaspoon Salt
    

16. •1 Teaspoon black pepper
    

17. •1 Can pale ale beer
    

18. •2 Cans stewed tomatoes (chili-style)
    

19. •1 Can red kidney beans
    

20. •2 Tablespoons Tabasco sauce (Or as much as you can handle)
    

Directions

Heat large skillet and add oil. Stir in garlic and turkey, season with salt and pepper. Saute until the bottom of the pan becomes crusty. Add 1/2 cup of the pale ale, onions, bell pepper and jalapenos. Cook until the vegetables are soft. Add the rest of the pale ale, tomatoes, tomato paste, basil, bay leaf, cumin, adobo, chili powder, brown sugar, salt and pepper and stir. Let it cook for 5 minutes. Add stewed tomatoes, beans, and Tabasco sauce.  Bring to a boil. Reduce heat, cover and simmer for 45 minutes.

Serve with sour cream, cheddar cheese, guacamole, chips and whatever else you like with chili. I sometimes serve it over spaghetti and sprinkle with mozzarella cheese.

snowy monday morning quiches

The first substantial snow fall in 2009 hit March 2nd. I woke up at 6:00 a.m., looked outside, saw the snow blowing sideways and climbed right back into bed. It must have snowed all night. The rows of cars were thick with snow and the parking lot glistened with ice under the snow. Beautiful way to start any morning, especially a Monday morning, I grumbled to myself. After another hour of hitting the snooze button, I got up again, this time to check the school closings. I crossed my fingers and toes hoping to see the magical words, “Government closed.” I scrolled through the litany of schools and spotted what I needed...  2-hour delay, liberal leave. Two-hour delay, liberal leave? This is Washington, DC where a dusting is enough for full emergency code reds. I balked at the posting and emailed my boss, “My shuttle is not running. I’ll be online and available on my cell.” After checking several messages, I was ready for food.... not just your standard breakfast food with heart-healthy Cheerios and soy milk. I wanted something substantial. Something I would regret. Nothing good is without regret. I poked around online and found a quiche recipe at allrecipes.com. With little modifications, Jeff and I were enjoying Snowy Monday Morning Quiche in our PJs and socks.

Ingredients

1. •2 Tablespoons unsalted butter
   

2. •3 Tablespoons olive oil
   

3. •3 Cloves garlic, chopped
   

4. •1 Small onion, chopped
   

5. •2 Shallots, sliced
   

6. •1 Large tomato, diced
   

7. •1 Bag of fresh spinach
   

8. •3 Scallions, chopped
   

9. •1 (6 ounce) package feta, crumbled
   

10. •1 (8 ounce) package shredded cheddar cheese
    

11. •1/2 Teaspoon nutmeg
    

12. •Salt and pepper to taste
    

13. •1 Pie crust (see recipe below)
    

14. •4 Eggs, beaten
    

15. •1/2 Cup skim milk
    

16. •Salt and pepper to taste
    

Preheat oven to 375 degrees F.

In a large skillet, melt the butter on medium heat. Add olive oil and sauté garlic, onion, and shallots until onion is soft, 5-7 minutes. Stir in tomatoes and cook for about 1 minute. Stir in spinach and mix until spinach is wilted. Add scallions, feta and 1/2 cup cheddar cheese and mix until combined. Season with salt and pepper. Spoon mixture into 9” piecrust.

        

In a medium bowl, whisk together eggs, milk, salt, pepper and nutmeg. Slowly add to the spinach mixture. Gently fork the mixture to make sure the eggs are evenly distributed and the spinach mixture is thoroughly coated.

        

Bake for 15 minutes. Layer on the rest of the cheddar cheese and bake for 35-40 minutes, until set in center. Cool for 10 minutes before serving.

Serves 6

Whole Wheat Pie Crust Even Jeff Can Make

Ingredients

1. •2 1/2 Cups whole wheat flour, plus extra for dusting
   

2. •2 Sticks cold, unsalted butter, cubed
   

3. •1 Teaspoon salt
   

4. •1 Teaspoon sugar
   

5. •4 to 6 Tablespoons ice cold water
   

Directions

After cutting the butter into cubes, throw it in the freezer for 30 minutes.

In a food processor, add flour, salt, and sugar. Pulse until mixed. Add butter and pulse until mixture begins to clump. You want small, pea-size clumps.

Add ice water a little at a time and pulse. Repeat until the mixture begins to form together. Pinch it to see if the dough sticks together. If it does, it’s ready. If not, add more water. When I first started making dough, I always added too much water. The key is to add a little at a time. You can always add but you can’t take it out. 

Place dough on a clean surface and divide equally into two. Gently shape into balls and form discs. Don’t over knead. You want your crust to be light and flaky. You should see bits of butter after kneading the dough into discs.

Dust the discs with flour, wrap in plastic wrap and refrigerate for at least an hour.

After removing dough from refrigerator, leave it at room temperature for about 5 minutes. This will make it more pliable and easier to roll. Sprinkle flour on a clean surface and using a rolling pin dusted with flour, gently roll out the dough into a 12-inch circle. I always check to make sure the dough isn’t sticking to the surface.

Place the dough into a baking dish. Gently press down on the dough and tuck it into the dish. If the dough is too big, cut the ends with a knife or kitchen shears. It’s ready for the filling.

wicked easy hummus

One of the first dishes Jeff made for me was hummus. We had just moved in together, and he whipped up this protein-rich snack in minutes. In his best Bostonian accent, which he denies having even though I’ve caught him several times saying cah when looking for his car, he proclaims, “Hummus is wicked easy to make and the key is having lots of lemons.” He wasn’t exaggerating. It is easy to make. This is one of Nadya’s recipes but when Jeff made it, he used three lemons. My mouth was puckered all night. I think two lemons give you

the tangy flavor you need to balance the tahini oil. This dish is simple and good for you. Make it even healthier by serving it with whole wheat pita or endives.

Ingredients

1. •1 Can chickpeas (Cici beans)
   

2. •2 1/2 Tablespoon Tahini
   

3. •Juice from 2 lemons
   

4. •2 Cloves garlic, pureed
   

5. •1/4 Teaspoon salt
   

6. •Olive oil for drizzling
   

7. •1 Teaspoon paprika
   

8. •1 Teaspoon parsley. chopped
   

Directions

Drain the chickpeas reserving about 3/4 cup of the liquid.

        

Place the chickpeas and 3/4 cup liquid into a blender and blend until almost smooth.

Using a mortar and pestle, pound the garlic with a little salt. If you don’t have a mortar and pestle, just use an unbreakable bowl and the end of the knife handle. Add the Tahini and the lemon juice on top of garlic and mix. Pour the mixture into the blender and blend until smooth.

        

Put into a serving dish, sprinkle with paprika. Drizzle the olive oil on top and sprinkle with parsley.

        

Enjoy with Syrian bread. You can cut Syrian bread into little wedges for dipping if served as hors d’oeuvre.

Nadya’s Remembrance: This dish is another one, which nana always has on her table. As a child I didn’t like it--too strong, I guess. As an adult, I love it.

team charlie carrot cupcakes

Ingredients

1. •3/4 Cup whole wheat flour
   

2. •1/2 Cup all-purpose flour
   

3. •1/2 Teaspoon baking soda
   

4. •1 Teaspoon baking powder
   

5. •1/4 Teaspoon salt
   

6. •1 Teaspoon ground cinnamon
   

7. •1/4 Teaspoon ground nutmeg
   

8. •1/4 Teaspoon ground allspice
   

9. •1/3 Cup vegetable oil
   

10. •3/4 Cup firmly packed light brown sugar
    

11. •1/2 Cup granulated sugar
    

12. •2 Large eggs
    

13. •1 Tablespoon apple sauce
    

14. •1 Tablespoon orange juice
    

15. •1 Teaspoon pure vanilla extract
    

16. •1 1/2 Cups finely shredded carrots (about 2 medium carrots)
    

Directions

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

Sift together the first eight ingredients. Set aside.

In a large bowl, whisk together the oil, brown sugar, granulated sugar and eggs until frothy. Whisk in the apple sauce, orange juice and vanilla.  Add the carrots and fold until thoroughly coated. Add the dry ingredients and mix until combined.

Evenly pour the batter into the muffin tin. Bake for about 20 minutes. Test for doneness by sticking a toothpick in the middle of one of the muffins. I usually poke the muffin in the middle. If it comes out clean, it’s done. Transfer to a wire rack to cool. If you frost it too soon, the frosting will melt.

Frosting Ingredients

1. •8 Ounces cream cheese at room temperature
   

2. •1 Stick unsalted butter at room temperature
   

3. •1 Tablespoon pure vanilla extract
   

4. •1 1/2 Cups confectioners' sugar, sifted
   

5. •1/2 Teaspoon finely grated lemon zest
   

6. •1/2 Teaspoon cinnamon
   

Frosting Directions

With an electric mixer, beat together the cream cheese, butter, vanilla and lemon zest until smooth and creamy. Add confectioner’s sugar little bit at a time. Whip after each addition. Frost the cooled cupcakes and sprinkle with cinnamon. The cupcakes should be stored in the refrigerator.

nyc days of fried chicken with yellow rice and black beans

The chicken for the fried chicken has to soak for at least three hours. For best results, it should be marinated overnight.

Rice Ingredients

1. •4 Tablespoons canola oil (2 Tbl for rice, 1 Tbl for peppers and 1 Tbl for mixture)
   

2. •1 Yellow onion, chopped
   

3. •3 Cloves garlic, minced
   

4. •2  3/4 Cups chicken stock
   

5. •1 Teaspoon turmeric
   

6. •1 Teaspoon ground cumin
   

7. •1  1/2 Teaspoons salt
   

8. •1/4 Teaspoon fresh-ground black pepper
   

9. •1  1/2 Cups long-grain rice
   

10. •1 Bay leaf
    

11. •1  2/3 Cups canned black beans, drained and rinsed
    

12. •1 Red bell pepper, chopped
    

13. •2 Tomatoes, diced
    

14. •1 Teaspoon wine vinegar
    

15. •1/4 Cup chopped fresh parsley
    

16. •2 Tablespoons cilantro
    

17. •1 Lime, quartered, for serving (optional)
    

18. •1/3 Cup onions, chopped (optional)
    

Rice Directions

Heat a medium size saucepan and add 2 tablespoons of oil, onions and garlic. Cook until onions are soft.

Add 3 tablespoons of chicken stock, turmeric, cumin, 1 teaspoon of salt, black pepper and rice. Stirring frequently, cook for 2 minutes.

Add the rest of the chicken stock and bay leaf and give it one final stir. Bring to a boil. Reduce the heat to low and cover.  Let it simmer undisturbed for about 20 minutes or until the rice is done. Remove the bay leaf.

In the meantime, heat a skillet and add 1 tablespoon of oil and bell pepper. Saute for about 2 minutes and add beans. Season with salt and pepper.

In a large bowl, add the rice, beans, bell peppers, beans, tomatoes, 1 tablespoon of oil, vinegar, parsley, salt and pepper. Toss until combine. Don’t over mix or the rice will get mushy and gummy. Squeeze lime over the rice. Top with fried chicken (recipe below).

Fried Chicken Ingredients

1. •1 1/2 Pounds chicken breast
   

2. •2 Cups buttermilk
   

3. •1/4 Cup water
   

4. •2 Teaspoons red pepper sauce
   

5. •3 Cups flour
   

6. •1 Tablespoon kosher salt
   

7. •Black pepper to taste
   

8. •1 Tablespoon granulated garlic
   

9. •1 Teaspoon onion powder
   

10. •1 Teaspoon paprika
    

11. •1 Teaspoon cayenne
    

12. •4 Cups peanut oil, for frying
    

Fried Chicken Directions

Line a plate with paper towels. Set aside.

Rinse the chicken pieces and pat dry with paper towels. Cut into 2-inch strips.

In a bowl, whisk together the buttermilk, water and red pepper sauce. Add the chicken and swirl it around to make sure the chicken is thoroughly coated. Cover it and let it soak for at least 4 hours. For best results, refrigerate overnight.

In a shallow dish, combine flour, salt, pepper, granulated garlic, onion powder, paprika, and cayenne. Mix until thoroughly combined.

Dredge 2 or 3 chicken strips at a time in the flour mixture until thoroughly coated. Shake off excess and dip it in the buttermilk mixture.  Dredge again in the flour mixture. Place on wax paper. Repeat with the rest of the strips.

Pour oil into a large skillet and heat to 350 degrees F.

Add the chicken strips in a single layer. Don’t fry too many at time. The oil temperature will drop. Fry for 4-5 minutes, then turn the piece over and fry for another 4-5 minutes. Fry until golden brown.

Drain the chicken on the plate lined with paper towels.

Putting It All Together

Place the fried chicken on top of the yellow rice with black beans, onions (optional) and

lime (optional).