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Last night I did some food prep for the week as I wasn’t able to over the weekend. This consisted of making chia pudding, cutting up pineapple, and making greek salad.
How Sweet Eats is one of my favorite blogs and I’m sure I’ve mentioned this before. I decided to make her Favorite Greek Salad with Homemade Whole Wheat Pita.
It is a wondrous combination of tomato, shallots, cucumbers, and feta. The recipe calls for marinating this in the dressing but I was going to add lettuce to my salad so I kept the dressing separate. The dressing is made of extra virgin olive oil, garlic, oregano, lemon juice, red wine vinegar, honey, dill salt, and pepper. I actually would have liked a little less sweetness so I will cutback on the honey next time. Oh also, confession. I don’t like olives so I kept them out of the Greek salad. I know, I know.
With this recipe came homemade pita bread which was relatively easy to make.
Essentially you make the dough and let it rise. After that, you split it up into 8 pieces, roll them out thinly then cook them on a hot cast iron skillet. They didn’t puff up as much as I would have liked. I think I would keep them a tad thicker next time but they tasted good!
Tonight I made turkey chili. The recipe comes from my dear friend Mandy with some tweaks over the years. I added the recipe below if anyone wants to replicate this simple, weeknight meal. It could always sit over the stove or in a slow cooker for hours too if you so choose that direction. Also, feel free to sub ingredients in and out. For example, black beans for kidney beans. You could take out the meat and add in butternut squash. Bacon would be amazing. Or you could make it super spicy or very mild.
I also made these Honey Pumpkin Cornbread Muffins. They came out great! They would also be good for breakfast so I froze the leftovers.
Mandy’s Famous Turkey Chili
1.3 lb ground turkey
1 tbsp olive oil or canola oil
1 onion, diced
1 pepper (green or red), diced
2 cloves garlic, minced
1 can diced tomatoes with Mexican spices
1 can tomato sauce (plain)
1 can kidney beans, drained and rinsed
1/4 cup ketchup
Chili seasoning (see recipe)
1/4-1/2 cup water
Slightly adapted from Allrecipes.com
5 tsp chili powder
1/2 tsp cayenne pepper
2 tsp white sugar
2 tsp ground cumin
1/2 tsp coriander
2 tsp oregano (I used espazote)
1 tbsp unsweetened cocoa powder
1 tsp salt
1/2 tsp ground black pepper
- Heat up oil in a high-bottomed pan or dutch oven and add in ground turkey. Cook until browned and cooked through. Add in the diced peppers and onions and the garlic. Cook for about 5 minutes until softened.
- While turkey mixture is cooking, mix together spices for seasoning so they are ready to go.
- Add in diced tomatoes, tomato sauce, ketchup, kidney beans, and seasoning. Stir together. Add in the water.
- Let simmer for a minimum of 10 minutes and a maximum of infinity.
- Taste and adjust seasonings as needed (salt? chili powder? hot sauce? lime juice? flour to thicken?).
- Add on your favorite toppings (avocado, cheese, sour cream, tortilla chips, etc.).