Turkey Chili

 

Courtesy of Manda Freitag Food Network chef. This is immensely flavorful! I cannot do beans; so serve with black beans on the side for Robert. I was thinking next time of adding some of the frozen, roasted Munson's corn to the next batch. This time I served with Hatch Chile Cornbread Casserole (blog: 7/22/2022 label: gluten-free baked).

Ingredients:

• 1 tablespoon canola oil
• 1 onion, diced
• salt
• 4 cloves garlic, thinly sliced
• 1 bell pepper ( I did not add)
• 1/4 cup chili powder
• 1 teaspoon cumin
• 1/4 teaspoon crushed red pepper
• 2 tablespoon tomato paste 
• 1 pound ground turkey
• 28-ounce can tomatoes
• 3 cups chicken stock ( do not add all at once, but adjust to thickness desired)
• 1 tablespoon unsweetened cocoa powder
• can of beans of your choice
• Sour cream or yogurt (for optional serving)
• Sliced scallions (for optional serving)
• Grated Cheddar cheese ( not optional for me)

Directions:

Heat the canola oil in a large Dutch oven over medium heat.

Add the onion and a pinch of salt and saute, stirring for 2 minutes or until translucent.

Add the garlic and bell pepper and saute 1 minute.

Combine the chili powder, cumin and red pepper flakes. Add and cook about 1 minute.

Add the tomato paste and cook another minute.

Add the turkey and using a large whisk; break up large chunks as they cook. About 5 minutes or until browned.

Add the tomatoes, chicken stock and cocoa powder and bring to a simmer. Whisk to make sure cocoa powder is thoroughly combined. 

Add the beans and bring chili to a simmer.

Cover and simmer 1 hour. 

Taste chili and adjust seasonings. Add more broth if too thick.

Serve in deep bowls topped with sour cream, scallions and lots of Cheddar cheese.

Carrot Cake Roll

 

This is from Gimme some Oven. Carrot cake is my absolute favorite dessert. This recipe has everything you love about classic carrot cake with cream cheese frosting; rolled up into this cute dessert. 

Ingredients:

• 3/4 cup flour ( I used King Arthur cup for cup gluten-free flour)
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1/2 cup granulated sugar
• 2 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots (about 2-3 medium carrots)
• 1 batch cream cheese filling 
• 1/4 cup powdered sugar

Ingredients for Cream Cheese Filling:

• 1 cup powdered sugar, sifted
• 8 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 teaspoon vanilla extract

Directions for Cake:

Preheat oven to 375-degrees.

Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan; so you can easily lift the cake out after baking. Before pouring batter on to the parchment; sprinkle a bit of water on the pan, this will cause the parchment to stick to the pan.

Whisk together flour, cinnamon, ginger, nutmeg, clove, baking powder and salt until combined.

In a large mixing bowl, whisk together eggs and sugar for 1 minute until thick.

Add oil, vanilla and shredded carrots and whisk until combined.

Spread the batter evenly into prepared pan.

Bake for 10-13 minutes or until top of cake springs back when touched.

Carefully lift the parchment paper and cake onto a flat surface. Slowly roll the cake from short end until completely rolled up.

Transfer cake to a wire rack to cool completely.

Directions for Cream Cheese Frosting:

In a mixing bowl, combine the cream cheese and butter until creamy. 

Add vanilla extract and powdered sugar and combine until creamy.

To Assemble:

Carefully unroll the cake on a piece of waxed paper. 

Spread the Cream Cheese Frosting to 3/4-inch from borders. 

Re-roll the cake, gently peeling away the parchment paper.

Tightly wrap cake in plastic wrap and refrigerate or freeze.

I find it easier to slice cake frozen.

To serve sprinkle cake pieces with powdered sugar.