Nov 2011 Recipe Roundup

A bit behind but here's November...

1: Mana & Papa: ahi tuna, roasted potatoes, broccolini
2: Out: El Farolito and Dia de Los Muertos parade
3: Bubbe: chicken stew w couscous, steamed string beans (love her chicken stew!)
4: Bean, faro and cabbage soup, a delicious riff on this
5: Out: Shaun's bday party
6: The Dinner Files spaghetti w tuna + roasted tomatoes, spinach and capers (delicious!)
7: A Little Yumminess seafood curry in a hurry** w/ coconut rice
8: Mana & Papa: chicken cacciatore w egg noodles
9: A&R out: Contigo
10: A&R out: Southpaw**/MZ at Bubbe's
11: Shabbat Dinner at friends'
12: Preschool Potluck Reunion
13: Bittman's Soy-poached chicken thighs*, fried rice, America's Test Kitchen roast sweet potatoes*, Cook's Illustrated chard w Asian flavorings*
14: Mana & Papa: lamb riblets (quite possibly my favorite thing my mom makes), noodles, broccolini
15: Chicken, wild rice and escarole soup -- a delicious riff on a leftover turkey soup in the Chronicle Cookbook 2*
16: BHDS book fair
17: Old school baked veggie enchiladas*, Epicurious citrus collards
18: Ravioli w meat sauce, roasted cauliflower, salad
19: Turkey chili (from the freezer, recipe below)
20: Holiday Kick-off Party at our House
21: Mana & Papa
22: R's bday: steak, scallops w Cook's Illustrated chimichurri*, ahi poke, sauteed green beans, roasted sunchokes*
23: Out: Southpaw BBQ
24: Thanksgiving!
25: Shabbat/Leftovers: Meatloaf, mashed potatoes w turkey gravy, roast sunchokes, diced cucumbers
26: Clam chowder, green salad w pears, blue cheese
27: Out: Gott's Roadside at Ferry Plaza
28: Orangette leftover veggies soup w Brussels sprouts*
29: Mana & Papa: turkey pot pie
30: Out: Gialina

To make again:

• Becky Bakes veggie bread: this is crazy delicious! A keeper and bakes up nicely as muffins.
  

Weeknight Turkey Chili

1 lg yellow or white onion, small dice

1/2 t salt

2 cloves garlic, minced

1 T good quality salt-free chile powder

1 t crumbled Mexican oregano

1 lb. ground turkey

1 lb. beans, cooked*

1 jar TJs salsa verde (12 oz jar, in sauce section, not refrigerator, see photo at link below)

1.5 salsa jars-full (18 oz) of low sodium chicken broth

Saute the onion in the oil of your choice, salting lightly at the start of cooking. When the onion is transluscent, add the garlic and spices, stir and saute 1 minute. Add the turkey, turning heat to med-high to brown. Break up the turkey as it browns. Add the beans and salsa, stir. Rinse the jar out with the chicken broth and add to the chili. Add more broth as necessary to reach desired consistency. Simmer for 15 minutes to let the flavors develop. Taste and adjust seasoning as necessary.

Serve topped with minced white onion, cilantro, lime wedges, hot sauce, sour cream and/or any other favorite chili toppings.

*I made the beans in the slow cooker on Thursday, just plain Rancho Gordo beans with this recipe . You could also use a few cans of pink or white beans, rinsed.