Food Friday: Turkey Chile



















This is one I make up as I go along.  Use whatever you have one hand.  This one has kidney beans but you would use black beans.  You could use turkey or beef or buffalo.  Throw some corn in if you have it on hand.  Anything goes.



1 lb turkey

½ onion chopped

½ green pepper chopped

1 cup mushrooms, chopped

1 large can chopped tomatoes

1 can beans

½ cup tomato paste

1 tbsp Adobo

2 tsp basil

1 tsp oregano

1 tsp salt – to taste

generous grind of black pepper

1 cup prepared salsa

shredded cheese for garnish















Cook the turkey and onion (add a chopped clove of garlic if you want)















Add the pepper and mushrooms and any other vegetables you want.















Add the tomatoes and spices and beans.  Let it simmer until the vegetables are cooked.















Serve. This freezes well too.

Food Friday: Ragout of Beef




Introducing Food Friday!!  Let’s eat our way around the world!   I plan to post a new recipe every Friday.  Come back often!

My mother used to make this a lot when I was growing up.  She was always entertaining and sometimes the crowd was big.  This recipe is scalable and delicious.  It has French origins and is also known as bœuf bourguignon.  You might have seen the movie or read the book “Julie & Julia” and thought the dish was complex.  It is not.  It is basically beef stew in wine sauce.  In The Art Of French Cooking, Julia Child’s book, the recipe has a few more steps, cooks for longer, and uses oil and bacon instead of butter but it is basically the same thing.

Give it a try!

Ragout of Beef

2 lbs round steak, cubed

3 Tbsp butter

½ lb mushrooms

12 small whole onions (pearl)

6 carrots, sliced

1 clove garlic, minced

Oops, forgot the parsley














2 tbsp chopped parsley

1 quart red wine  (this is about a glass more than a bottle)  The wine should be drinkable and full bodied.

1 cup stock (as needed – you want the liquid to cover everything,  I make 1/2 a bouillon cube with a cup of water but don’t always use it all)

1 tsp tomato paste

1/2 tsp salt   (to taste, remember you need less salt if using a bouillion cube)

1/4 tsp pepper (to taste)

1 Tbsp flour

Brown steak in butter and remove from pan

Brown vegetables in the same pan and return meat to pan

Add garlic, tomato paste, flour, parsley, salt and pepper, mix well and let cook a few minutes until flour starts to brown (4-5 minutes)

Add wine & stock.











Cook in Dutch oven (big pot with a cover on top of the stove)














Simmer for 1.5 to 2 hrs

Serve over rice or noodles (or potatoes)

Serves 8


Let me know what you think!