Entrees, Gluten Free, Dairy free, High Protein, Poultry, Soups and Appitizers, Traditions

Chili (shh…its healthy!)

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I love chili-  but chili doesn’t always love me.  the heat from spices as well as the fat from the red meat didn’t always sit well with my tum tum.  I ventured out to make a healthy hearty chili- with out all the fat but high in protein.  This recipe was a real home run with the family as well as hitting home with 98% fat free, low calorie, high fiber and high protein.  Punching almost 18 grams of protein per 1 heaping cup serving.

Recipe:

  • 1 Lb ground lean turkey browned
  • 1 cup each follow veggies
    • Yellow Onion
    • Mixed bell peppers
    • roasted sweet potato chopped
    • zucchini
    • cauliflower
  •  5 12 oz cans each of organic beans red kidney, black, pinto, great northern
  • Large can 28  oz crushed tomatoes
  • sm can 12 oz chopped roasted tomato
  • small can roasted green chilis
  • 2 tsp chopped jar garlic or 2 cloves cleaned and chopped
  • 2.5 TBS Chili Powder
  • 1 tsp Cayenne  pepper (more to taste)
  • 1 tsp black pepper
  • 2 tsp garlic powder

Veggies hiding in this pot!  so yummy.

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yes veggies! As you can see I added cauliflower, chopped zucchini, mixed bell peppers (frozen from my freezer shortcut) and not pictured sweet potato to add a bit of sweet spice.  1 cup of each.

 

Brown the ground turkey (98% Fat free lean) in a tablespoon of olive oil. drain any fat and add veggies, fresh garlic, pepper and garlic powder – cook until soften and to flavor the meat.  Add seasonings.

Let us talk Chili Power. they are not all alike. They all have salt and major color differences.  there is Organic, low sodium and smoker flavored.  so go to your spice store and explore. Taste- and see what you prefer. I like a darker color but the lighter has more flavor- so I do a three pic chili powder. img_5431

Then Cayenne to taste.  I go light to avoid the hot…

Beans! Beans! Beans!

Dried beans work great if you do the pre-soak the night before. This is a great option for the pressure cooker.  Doing dried beans in the pressure cooker can rush the process if canned is not available.  I use organic canned that has no added seasonings.  Black, red kidney, great northern and pinto. all fat free, high fiber and protein and full of flavor. Canned be sure you rinse the metallic slime water off before adding to your pot.

img_5427 Add your large crushed organic tomatoes, and a small can roasted red tomatoes as well as a can of roasted green chilis.  I also incorporated a half cup of TVP (Bobs Red Mill).  (Total vegetarian protein) It hides like the turkey meat and absorbs all the great flavor and added protein. really amazing product.

 

Slow simmer for 2 hours.  If you don’t want to babysit the pot- stirring to insure it not scorch- trader to your large crock pot on 4 hour low.

Serve with shredded cheese, sour cream and chopped onions.  All optional.  This freezes fantastic.

 

breakfast, Canning, Condiments, kitchen Tips, Traditions

Awe JAM! Its Strawberry Season

Fresh Oregon Strawberries can you smell them? Delicious

Have you noticed the produce and fruit has been sweeter than ever this year? Is it the change in the environment or us all finding more appreciation of the tasty simple things? Well I probably squealed at the produce stand to smell and see such beauties. Quadruple the normal size and so red and sweet. Yes my yearly jam time for holiday gifts. Nothing taste better than Oregon Strawberry jam in the middle of a December snow. A sweet reminder of summer beauty to hug your memory and taste buds. If you ever visit my home in the winter you will always leave with a jar in hand. Making jam/ preserves is easy and so long term rewarding. Enjoy!

Most important is having all the right tools needed for success.

The right tools make Preserve making simple

I found this cool old funnel in an estate sale years ago. I think it gives my jam happy mojo.

You also want to be sure your jars are washed and dried. Have new lids with seals and lid rings. The sealed lids can be bought in small packs to assure you have a clean product.

Heated clean jars make process flawless. Ne sure to use thongs to hold they get hot. 225 degree oven.

I use sur-gel pectin to make the process simple and well sure to set up right. Follow the simple directions in package for what fruit your jarring. for strawberry as Im showing its as follows.

  • 5 cups cleaned sliced smashed berried. (about 7 pints whole)
  • 7 cups sugar
  • 1 pac sur-gel pectin
  • Tsp lemon
  • Tsp butter

  1. Stock pot
  2. Canning pot of boiling water
  3. Canning funnel
  4. Canning jar tongs
  5. Ladle
  6. Masher
  7. Jars- lids- rings
  8. High temp spatula
  9. Tongs to grab hot empty jars and lids

Prep wash jars and lids. Place jars on cookie sheet in 225 degree oven to heat. Place seal lids in small pan of water simmering til use. Fill canning pot with water to height will just cover jars. Get water heating to a slow boil.

Prep fruit. Clean and slice strawberries. Mash in bowl to desired consistency. I like big strawberry chunks in my jam.

Measure 5 cups mashed into your stock pot with pectin and butter and heat to a full boil. Butter will keep from foaming.

Add sugar. Bring back to a full rolling boil. Allow to roll boil for one solid minute at this point.

Its jarring time!

I like to work over a kitchen towel on my colder countertops. Take a hot jar from oven with tongs and ladle jame i. Thru funnel just below the rim. You can see the line on the funnel when just at bottom edge. Carefully placed lid on clean jar top and ring seal tight. Jars are hot. Be careful.

I like to water process my jars since these will be gifts as well.

After filling and sealing all your jars- place in water bath boiling for ten full minutes.

After process leave out on toweled counter to cool for the day. The seals will “pop” why they cool. I love the sound of its all done!

Shut my mouth! Soooo good. ❤️