Saturday, October 25, 2014

Golden Getaway

Beautiful fall weather, a nearby park, hot soup, cornbread and my darling husband made for a perfect Saturday afternoon.  We found a sunny spot and I rapped in a blanket while we enjoyed every bite of our meal.

 I ground my own turkey by placing a piece of a turkey tenderloin in the food processor.  The recipe was inspired by Better Homes and Gardens Fast and Healthy Magazine.  Here's my version:

Turkey and Bean Chili
(Serves 4)

1 tsp. Olive Oil
1 Garlic Clove, diced
1/4 cup Onion, diced
1/2 cup Celery, diced
1/3 cup Roasted Red Pepper, diced
6 oz. Ground Turkey Breast Tenderloin
Saute until turkey is cooked, about 15 minutes.  Add:

1 Carrot, peeled and diced, microwaved for 2 minutes
1/2 cup Cooked Kidney Beans (I use the Hanover Brand frozen, cooked without salt)
3 cups Diced Tomatoes, canned without salt 
2 tsp. Cumin
2 tsp. Coriander
Simmer for 30 minutes.  

 We both added the Swiss Cheese to the soup which melted perfectly.  Since we were not far from home, I packed Whipped Cream for the  Apple-Plum TartThe Cornbread is my work recipe, a classic:

Cornbread made with Stone Ground Cornmeal
(Makes 18 Muffins)

2 1/2 cups All Purpose flour
1 3/4 cup Cornmeal, whole grain
1/8 tsp. Salt
1/4 cup Sugar
1 2/3 tsp. Baking Soda
2/3 cup Skim Milk
2 1/4 tsp. Lemon Juice
1/2 cup Eggs or Egg Substitute
1 1/2 # Fat Free Yogurt

Mix together flour, cornmeal, salt and baking soda.
Mix milk with yogurt and lemon juice.
In mixming bowl, beat egg and sugar.  alternately add dry ingredients and yogurt/milk mixture, beating after each addition.

Pour into muffin pan sprayed with Pam.  Pou 1/3 cup batter into each.

Bake at 350 degrees for approximately 20 minutes or until toothpick inserted in center comes out clean.

 We had a nice Saturday, cleaning house, visiting the Farmer's Market, picnicking and washing the fall and winter clothes.  Tomorrow we'll visit my Mom and Dad in Maryland and eat a meal with them.  It will be good to see them! 

No comments:

Post a Comment