Tag: glutenfree

Butternut Squash Turkey Chili

Red Rose & Honey2 Comments

Happy Monday! I haven’t been cooking much in the last week because my dad has been helping us with our recent kitchen mini-renovation. This weekend after finishing up the project, I was happy to get back to spending some time in the kitchen. I had most of the afternoon to cook, and I thought it would be a good day for chili. A few weeks ago, I made butternut squash chili that ended up tasting delicious. Although I’m always open-minded enough to try new recipes, I also enjoy crafting a go-to recipe to perfection. I  decided to give the butternut squash chili another attempt and was again satisfied with how the recipe turned out. I was able to be productive around the house while also keeping my eye on the stove, but I’m sure it would work well in a slow cooker as an easy meal during the week. In comparison to a traditional hot and spicy chili, this recipe is much more mild, rich and sweet. I’m beginning to think I may prefer this chili recipe over the traditional kind (at least during the fall)!

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Butternut Squash Turkey Chili

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

1 lb Lean Turkey Chop Meat
28oz Tomato Sauce (unsalted)
16oz Frozen Butternut Squash (in cubes)
15.5oz Can of Black Beans, rinsed
8oz Frozen Corn Kernels
3 Bell Peppers, chopped
1 Small Onion, chopped
2 Cloves of Garlic, minced
2 TBSP Tomato Paste
1.5 TBSP Chili Powder
1 TBSP Corn Starch (optional)
1 Tsp Cinnamon
1 Tsp Salt
1/2 Tsp Oregano
1/4 Tsp Black

Directions


  • Brown turkey chop meat in Dutch oven (or a medium/large pot) over medium heat.
  • If you turkey renders a lot of fat, you should drain it now.
  • Add chopped onions and garlic cooking for about 10 minutes.
  • Add bell peppers (I prefer using red, yellow and orange peppers) and cook for 10-15 minutes then add dry seasonings (except corn starch).
  • Once the veggies are softened and the mixture is well coated in seasonings, add the tomato sauce, tomato paste and corn starch (which helps with thickening). You could also use diced tomatoes instead of sauce.
  • Bring to a boil then simmer for 30-60 minutes (depending on your stove you may want to switch you pot to a smaller burner to control the heat over a longer period of time).
  • Bring back to medium/low heat and add the black beans, frozen corn and butternut squash and cook for about 15-20 minutes. I find if you add these three ingredients too early, they will get mushy.
  • Taste before serving and add additional salt or other seasonings, if needed.

I really love my Le Creuset Dutch Oven. It is definitely an item that I consider to be a bit of a splurge, but it has become a staple in my kitchen. It is very versatile, so I honestly find myself getting a ton of use out of it. In the three months I’ve had it, I have used it to cook chili, sauce, chicken pot pie, soups and stew. It has been really easy to clean, but I do make an extra effort to follow the manufacture cleaning instructions to keep it in tip-top shape.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites. All opinions/recommendations are my own.

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Gluten-Free and Easy Turkey Chili

Red Rose & HoneyLeave a comment

It’s officially feeling like fall in NY which means it’s the perfect time to start making chili again. I usually opt for turkey over beef to keep the meal on the lighter side. Chili is a great meal because you can prep the ingredients ahead of time. You can cook this on the stove or in a slow cooker. The recipe below works well when you’re short on time {or forgot to take out the slow cooker before work}.

Ingredients

1 lb. Turkey Chop Meat

3 Bell Peppers {I like mixing red, yellow and orange}

1 Hot Pepper {Remove most of the seeds to control the heat}

1 Small Onion

3/4-1 Cup Finely Chopped Carrots

2 Garlic Cloves, minced

1 14.5oz Cans of Unsalted Diced Tomatoes

2 14.5oz Cans of Kidney Beans

2 TBSP Tomato Paste

1/2 Cup Water

2 TBSP Chili Powder

1 TSP Paprika

1 TSP Cumin

1 TSP Corn Startch

1/2 TSP Garlic Powder

1/4 TSP Salt

1/8 TSP Black Papper

Pinch Cayenne Pepper {Omit if you don’t like much spice}

Scallions

Directions

Brown turkey in a Dutch oven and drain excess fat.

Chop onion, carrots, peppers and garlic. If you’re meal prepping, you can store these in a Pyrex container for 1-2 days.

Add veggies to the cooked turkey, add a little olive oil if needed.

Rinse and drain beans then add to veggies and turkey.

Add diced tomatoes, tomato paste, water, corn starch and seasonings.

Let simmer for at least 30-45 minutes.

Serve with scallions, toasted corn tortilla and toppings of your choice!

For a saucier chili add 1 can of unsalted tomato puree.

Easy Flatbread | Dairy & Gluten Free

Red Rose & Honey1 Comment

I was recently given the challenge of making dinner for a friend who follows a vegan diet. Cooking gluten-free can be tricky enough, so adding another dietary restriction on top was a tall order. I found eliminating both cheese and eggs from a meal to be tough. If you have any dietary restrictions then you know how stressful dining out (or at a new friend’s house) can be. I wanted to make sure I was able to accommodate my friend’s preferences and share a dish that everyone would love.

Fortunately, I only needed to put together a light menu. To stay on the safe side I made a cucumber and tomato salad with an easy lemon vinaigrette. To my surprise the star of the show ended up being the veggie flatbreads. The night I had my friends over I made two flatbreads; one with caramelized onion and zucchini the other with caramelized onion and eggplant. I made all of the veggies the night before and store them in Pyrex over night. When my friends arrived the next night I just had to assemble the flatbreads and pop them in the oven. They turned out awesome, so I knew I would definitely make them again {this could be my go-to app}. This week I re-created these delicious flatbreads with caramelized onions, sauteed spinach and acorn squash.

HELLO FALL!

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Ingredients

Frozen Gluten-Free Pizza Crust from Trader Joe’s

1 acorn squash

1 small onion

1/2 cup frozen spinach

Extra Virgin Olive Oil

Sea Salt

Black Pepper

Cinnamon

Pumpkin Pie Spice

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Directions

Pre-heat oven to 400 degrees

Cut acorn squash length wise, drizzle with olive oil and seasonings then place flesh side down on a baking sheet. Bake for about 20 minute or until squash is tender.

While squash is baking, caramelize onions in a sautee pan then set aside. Using the same pan sautee spinach {I used a gourmet garlic olive oil from HomeGoods}

Remove squash from the oven and let cool for 10-15 minutes. It should be cool enough to handle, but warm enough that can easily mash.

Following directions on packaging bake pizza crust for 10 minutes then remove from oven.

Scoop the squash from the skin into a bowl adding more salt and pepper if needed. The squash should be soft enough to mash with a fork.

Spread the mashed squash on the pizza crust then top with spinach and onions. Bake for 10-15 minutes or until edges are crisp.

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