Turkey Chili with Hominy & Crispy Tortillas

October 17, 2021

¼ oz fresh cilantro 6 (6-inch) corn tortillas 10 oz pkg ground turkey 1 TBL chili powder 1 can hominy garlic 1 poblano pepper 1 medium yellow onion 1/2 cup jasmine rice 1 TBL flour 1 tsp sugar salt and pepper olive oil 1. Cook rice Preheat oven to 375.  In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil. Cover and cook over low heat until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve. 2. Prep ingredients Finely chop onion. Halve poblano pepper lengthwise, discard stem and seeds, then cut into ½-inch pieces. Finely chop 1 large garlic clove. Drain and rinse hominy. In a small bowl, combine 1 tablespoon each of chili...

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Chickpea & Carrot Falafel with Tzatziki & Spinach Salad

September 29, 2021

bag of baby spinach 2 pitas 3 1/2 tsp garam masala 4 oz Greek yogurt 1 lemon 2 large carrots 1 cucumber 1 (15 oz) can chickpeas 1 medium red onion 1 egg 1/4 cup flour olive oil  salt and pepper 1. Prep ingredients Pre-heat oven to 400. Finely chop onion. Drain and rinse chickpeas. Coarsely grate cucumber; place between paper towels to remove moisture. Separately, coarsely grate carrot. Finely grate all of the lemon zest, then squeeze 1 tablespoon juice into a medium bowl, keeping them separate. Cut any remaining lemon into wedges. 2. Make tzatziki & dressing In a small bowl, stir to combine yogurt, grated cucumbers, and a generous pinch each of salt and pepper. Into the medium bowl with lemon juice, stir in 2 tablespoons oil and season to...

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