How To Prepare
Season beef with pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef.
Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes.
Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours.
Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with pepper.
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Ultimate Beef Chili
Ingredients
- 16 oz lean beef round, trimmed and cut into 1/2-inch chunks
- Freshly ground pepper, to taste
- 1 1/2 tablespoons canola oil, divided
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon Paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 1 28-ounce can diced tomatoes
- 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
- 2 bay leaves
- 3 19-ounce cans no salt added dark kidney beans, rinsed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
Ingredients
- 16 oz lean beef round, trimmed and cut into 1/2-inch chunks
- Freshly ground pepper, to taste
- 1 1/2 tablespoons canola oil, divided
- 3 onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers, seeded and finely chopped
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon Paprika
- 2 teaspoons dried oregano
- 12 ounces dark or light beer
- 1 28-ounce can diced tomatoes
- 8 sun-dried tomatoes, (not packed in oil), snipped into small pieces
- 2 bay leaves
- 3 19-ounce cans no salt added dark kidney beans, rinsed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
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How To Prepare
1.
Place turkey in a plastic bag set in a shallow dish. For marinade, in a small bowl combine the mushrooms, Marsala, the water, the thyme, rosemary, and pepper. Pour over turkey; seal bag. Marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.
2.
Drain turkey, reserving marinade. Pat turkey dry with paper towels. In a large skillet heat oil over medium heat. Add turkey. Cook for 8 to 10 minutes or until turkey is tender and no longer pink, turning once. Remove turkey from skillet; cover and keep warm.
3.
Pour the marinade into skillet. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes.
4.
Stir together the 2 teaspoons cold water and the potato flour; stir into marinade in skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. If desired, serve the turkey and mushroom mixture over linguine.
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Turkey Mushroom Marsala
How To Prepare
Directions:
In a large bowl, combine ground turkey, zucchini, bpotato flour, garlic, onion, and pepper. Make 5 equal patties.
Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.
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Turkey Burgers with Zucchini
How To Prepare
PREPARATION
Line a large baking sheet with wax paper. Place turkey, potato flour, egg white, 1 1/2 teaspoons cumin, 1 1/2 teaspoons oregano, and 1/2 teaspoon pepper in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.
Heat oil in a Dutch oven over medium-high heat. Add onion and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, and 1/4 teaspoon pepper; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.
Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2. Cover and refrigerate the soup and meatballs separately for up to 1 day. To serve, reheat soup in a Dutch oven and proceed with Step 3.
Poblano peppers can be fiery or relatively mild; there’s no way to tell until you taste them. Find them at most large supermarkets. Or substitute 2 green bell peppers plus one minced jalapeño pepper (or more to taste).
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Turkey Albondigas Soup
How To Prepare
Prepare rice according to package directions.
Spay skillet with cooking spray, heat. Stir-fry onion, garlic and vegetables 5 minutes (until crisp tender)
Add remaining ingredients and Stir fry until all ingredients are heated through (2-3 minutes)
Serve over rice.
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Tuna Stir-Fry
How To Prepare
Preheat oven to 400°F.
Heat 2 teaspoons oil in a wide saucepan over medium heat. Add peppers, onions and garlic and sauté until softened, 2 to 3 minutes. Add tomatoes, fish stock (or water) and wine and bring to a boil. Cook, uncovered, over high heat until thickened, about 10 minutes, stirring frequently. Stir in rosemary and season with pepper.
Meanwhile, brush both sides of the tuna steaks with remaining 1 teaspoon oil and season both sides lightly with pepper. Heat an ovenproof, nonstick skillet over medium-high heat until almost very hot. Sear the tuna until lightly browned, 1 to 2 minutes per side. Place the pan in the oven and bake until the fish is opaque, about 10 minutes. Place the tuna on individual plates and spoon the tomato mixture on top.
TIPS & NOTES
Tip: To peel & seed tomatoes:
1. Before you start, bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Using a sharp paring knife, core the tomatoes and score a small “X” into the flesh on the bottom.
2. Place the tomatoes in the boiling water, in batches, until the skins are slightly loosened, 30 seconds to 2 minutes.
3. Using a slotted spoon, transfer the tomatoes to the ice water and let sit in the water for 1 minute before removing.
4. Peel the tomatoes using a paring knife. Halve them crosswise and scoop out the seeds with a hooked finger.
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Tuna Steaks Provenal
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, peeled, seeded and chopped (see Tip)
- 1/4 cup no salt added fish stock or water
- 2 tablespoons dry red wine
- 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
- Freshly ground pepper, to taste
- 4 4-ounce tuna steaks, (about 1 inch thick)
Ingredients
- 1 tablespoon extra-virgin olive oil, divided
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 small red onion, sliced
- 2 cloves garlic, minced
- 2 tomatoes, peeled, seeded and chopped (see Tip)
- 1/4 cup no salt added fish stock or water
- 2 tablespoons dry red wine
- 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried
- Freshly ground pepper, to taste
- 4 4-ounce tuna steaks, (about 1 inch thick)
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How To Prepare
Combine rice, artichoke hearts, chick peas, tomatoes, onion and tuna in a large bowl. Whisk lemon juice, water and olive oil in a small bowl. Drizzle over tuna rice salad. Sprinkle parsley, then toss well. Cover and refrigerate for at least two hours.
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Tuna Rice Salad
How To Prepare
Drain tuna and set aside.
Cut eggplant into 1/2-inch cubes and spread in single layer on paper toweling. Let stand 20 minutes. Pat dry with paper towels.
Soak clay cooker in water 15 minutes.
Seed and chunk peppers. Slice onions and separate into rings. Mix eggplant, bell peppers, onions, tomatoes, parsley, garlic powder, and basil in large mixing bowl. Spoon 1/2 mixture into clay cooker. Add all the tuna; spread evenly. Top with remaining eggplant mixture.
Cover cooker and place in cold oven. Bake in 400 degrees F oven 3 hours, stirring occasionally. Remove cover during last hour. Serve with slotted spoon.
Yield: 6 complete meal servings or 10 side-dish servings.
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Tuna Ratatouille
How To Prepare
Cook the rice according to the instructions on the package.
Meanwhile, heat the oil in a large nonstick skillet. Add garlic and onion and cook for 5 minutes until translucent. Add sliced mushrooms and broccoli florets; cook for 2-3 minutes. Stir in tuna and tomatoes; cook for 5 minutes until thoroughly heated. Add rice, and parsley if you have it, and mix well.
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Tuna and Rice
