I need to take more time on my food photography. The hard part is, once it’s ready, you just want to eat it!
- 1 lb ground turkey (from a local farm)
- 2 granny smith apples, 1 peeled and both chopped
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 3 T pureed chipotle peppers in adobo sauce*
- 1 t chili powder
- 1 t cumin
- 1 can of tomato sauce
- 1 cup of free range chicken broth
- 1 cup of bock beer (TJ’s Josephsbrau Heller Bock or Shiner or any other beer you fancy, really)
- 1 cinnamon stick
- 1 can of beans, any variety (I use Kroger’s tri-bean blend)
- shredded cheddar cheese, for serving
- 1 loaf of Everyday Crusty Bread, for serving
- Add a bit of EVOO to a large pot over medium-high heat. Add your ground turkey, peeled chopped apple, diced onion and bell pepper. Cook, stirring occasionally, until turkey is no longer pink.
- Add garlic, chipotle peppers, chili powder and cumin, and cook for 1 minute.
- Add tomato sauce, chicken broth, beer, cinnamon stick, and bring to a boil.
- Reduce heat to medium and simmer for 10-15 minutes, adding the beans in during the last minutes.
- Remove cinnamon stick, scoop into bowls, top with raw chopped granny smith apple, shredded cheddar cheese and serve with a slice of homemade bread.
*Tip: I buy cans of chipotle peppers in adobo sauce, throw the whole thing into the food processor, and puree it smooth. I store it in my fridge, practically indefinitely (well let’s just say, I use it before it goes bad). I use approximately 1 T for every diced chipotle in adobo called for in a recipe.
In other news, our family recently bought this amazing Traverse City cottage! We are currently visiting for the first time this weekend, blogging in the living room as the lake-reflected sun blinds us.
Recipe adapted from Iowa Girl Eats!
I’ve been planning to make this sandwich ever since I got home from Traverse City, the Cherry Capital of the World (most likely). Last night, however, the biggest flood in recent history hit our region, and I almost couldn’t make it to the grocery store! Our basement flooded knee-deep, and we spent all of last night and all of today pumping out the water, throwing out everything that was wet, and re-organizing everything that was salvageable. I found time to bike to the market, thankfully, so I could put a nice dinner on the table after such a stressful and hectic 24 hours.
Turkey Apple Cherry Jam Sandwich -or- “Jammy Sammy”
- Slice your fruits and vegetables (I use a mandoline to make life easy!)
- Toast the bread
- Make the jam sandwich!
(What I do next is chop up a heart of romaine, divide it between two lunchbots, add my extra tomato, turkey, apple, and onion slices, and top with dried cherries. Perfect for mine and Grant’s lunch tomorrow.)
After losing so many “valuables” I definitely have a greater appreciation for the invaluables. It’s been very cathartic going through everything, to say the least. Here is a photo I salvaged of me and my dad from July 1995 in Rapid City, MI.
Turkey Hushwee Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1 lb ground turkey or beef , preferably from a local farm
- 1 yellow onion, diced
- 1 T ground cinnamon
- 1/4 t ground cloves
- 1/2 t ground nutmeg
- 1/2 t course black pepper
- 1 1/2 t sea salt
- 1/4 cup pine nuts, toasted
- 1 T grass-fed butter, from a local farm or kerrygold
- small handful parsley
1. Immediately when you get home from work, preheat oven to 400º.
2. Pierce 4 medium sweet potatoes with a fork several times, give them a once over with a pat of butter and bake for 45-60 minutes or until done.
3. Dice your onion, then mix your spices together in a small ramekin.
4. Heat 1 T butter in a deep pan over medium/high heat. Add onion, and sauté 4-5 minutes. Add the meat and spices, and cook 8-10 minutes while mixing with a wooden spoon until cooked.
5. Toast the pine nuts in a single layer at 350º until just golden brown. Keep an eye on them! I use my toaster oven for this.
6. Stir the pine nuts into the meat mixture and wait for the potatoes to finish up in the oven.
7. Get your parsley plucked and ready.
8. Remove sweet potatoes from oven and cut each one in half. Top with meat mixture and garnish with parsley.
9. Serve and enjoy!