Make Chili, Not Excuses.

We're heading back to my blogging roots, folks. That's right. I'm in the kitchen. Only this time I don't have an apron. It's lost. I'm sad.

I bet a large bowl of turkey-chili would cheer me up.

 



I was right.

Because I have a rather hectic life, I like to plan my meals for the week on Saturday, Sunday, or (on an especially crazy week) Monday. Then I go and buy the ingredients to prepare culinary masterpieces. For example, I've made caprese pasta, cucumber-dill sandwiches, and Po' Boys. Oh yea, you're all kinds of impressed right now, aren't you!


My culinary talent is all thanks to my new cook book The BrokeAss Gourmet. Seriously, if you're a foodie-college kid (I know, narrow market...but hey, we exist!) go purchase this book. 86% of my recent meals have stemmed from this book. The other 14% is take-out. Like I said, college kid.

In anticipation of my upcoming study-abroad trip, I have started eating meat again. My digestion doesn't really like it, but hey, gotta be done. Research told me to eat lean meats, like fish and turkey, for a smoother transition. So I have been! This recipe is fantastic and I highly recommend it to all non-vegheads.




ridiculously easy turkey chili

by the BrokeAss Gourmet

prep time 10 minutes | cook time 20 minutes (this seemed fairly accurate, but I had to thaw my turkey in the pot [always pre-plan])

(I also suggest throwing on The Black Keys, especially "Act Nice and Gentle" to cook to. Perfect chili-making music.)

ingredients

1 tablespoon extra virgin olive oil (or sunflower oil...that's what I used)
1 onion, chopped
3 (or 6) cloves garlic, minced (I love garlic and showing off my knife skills)
1 pound lean ground turkey (thaw it. Lesson learned. Again)
2 (15-ounce) cans black beans, drained (I used the 2 cans plus a can of white beans)
1 (16-ounce) container pico de gallo (whatever the guy at Cub gave me, is what I used. I recommend using more salsa for a more vegetable-y taste or use vegetables)
1 teaspoon cumin (haha I just shook the spice container over it)
1 teaspoon chili powder (ditto)
salt and pepper to taste
(SRIRACHA SAUCE!!!) Especially if you dig spicy chili.

directions
1. heat olive oil in a large pot over medium-high heat. Add onions and garlic and cook, stirring frequently, for 2-3 minutes, until fragrant. Add ground turkey and allow turkey to brown, stirring occasionally, 4-5 minutes (time is relevant)
2. Add beans, pico de gallo, cumin, chili powder, and salt and pepper to taste. Stir well and reduce heat to medium-low. Cook for 10-12 minutes until hot and bubbly. If chili becomes too thick (not a problem seeing as I dumped a ton of water in the pot to cook my turkey...) add a little water.
3. Serve hot, as is (pfft) or garnished with shredded cheese (:D), cilantro, chopped onions, sour cream, avocado (oh that would've been good!), hot sauce (:D), etc.

Seriously delicious. I'm on my second bowl as we, erhm, type. After this, I must move our stove so I can grab the spoon which fell valiantly in battle with the frozen turkey. She will get a hero's scrubbing.

I was unsupervised in the kitchen...

Due to the insane amount of homework, I decided to blow off my reading and bake instead.

I found this beautiful recipe in Cookin' for Trouble by Bitchin' Kitchen and immediately wanted to eat it. But, I would have to make it first.

no-bake cream cheese peanut butter pie

Grocery List
1 1/4 cups salted pretzels (this is necessary for the crust)
3/4 cup dark brown sugar (1/4 is used for the crust)
1/4 cup unsalted butter, melted (also for crust)
1/2 cup cream cheese, at room temperature
1/2 cup smooth peanut butter
2 cups heavy cream
6 oz semi-sweet dark chocolate finely chopped
-crushed peanuts (optional)

Gear
food processor (haha, right)
9" round pie plate
2 medium mixing bowls
electric hand mixer (we'll get to that later...)
medium saucepan

Now, the first thing to do is make the crust, but that also requires a food processor, which I don't have. Instead, I bought a graham cracker crust fully aware it wouldn't be nearly as delicious. And with this disclaimer...

Pretzel Crust
Put the salted pretzels in a food processor and pulse until fine. In a large bowl mix together the pretzel crumbs, 1/4 cup of brown sugar, and the melted butter. Press the crust mixture into the pie plate. Refrigerate for 30 minutes.
*If you do have a food processor I would suggest making this crust. The filling is really sweet (and DELICIOUS) and some saltiness would be perfect. A rolling pin, or heavy text book could also work to smash the little pretzels into smithereens!! I'm just lazy.

Cream Cheese Peanut Butter Filling
In a medium bowl, combine the cream cheese, 1/4 cup of brown sugar, and peanut butter, and whip until smooth using a hand mixer. (Trust me, find a hand mixer. It's doable without one, but your arm will get incredibly sore. Plus side, I can skip going to the gym because my arm is ripped.) In another medium bowl whip 1 cup of heavy cream with 1/4 cup of brown sugar until stiff peaks form (I had no idea what this meant. Honestly, I still don't know what it means. Just mix for a while until all is mixed.)
Delicately fold the whipped cream into the cream cheese mixture. (Remember when I said my arm became jacked do to the intense mixing I just did. That makes "delicate folding" a "bit of a problem")

Yea, that happened. Gross, right?!

Spoon the filling into the pie shell and refrigerate for 1 hour. (Everything worked out splendidly, just remember be gentle!)





Chocolate Whipped Cream
Heat 1 cup of heavy cream in a medium saucepan just until bubbles form around the edges; don't let it boil. Remove from the heat. Add the chopped chocolate, and whisk until melted. Refrigerate for 1 hour.

(You're a bit impressed right now, eh?! Yea, I did all of this SUCCESSFULLY!)

Shkiaffing it Together *Shkiaffing is a word known to Bitchin' Kitchen fans. If you're not a fan, Ma please! Get on that. It's worth it.
Once the chocolate cream is cool, whip until thick. Slather the pie with the chocolate whipped cream, and garnish with the crushed peanuts (optional) (I used crushed pretzels my roommate Leah was kind enough to pick up from a gas station. I crushed the little buggers with my political philosophy textbook, but I'm sure any textbook would work just as well, you may just lose the angst-y flavor). Refrigerate for 3 hours to set. (This is the longest three hours of your life. Seriously.)

This is a wonderfully delicious pie. I am so gosh darn impressed with myself.
Now go, eat, and be merry!
--Michelle