Spaghetti with Turkey Chili

• Kosher salt
• 2 tbsp extra-virgin olive oil
• 4 scallions, sliced, white and green parts separated
• 2 lg cloves garlic, finely chopped
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 1 lb ground turkey
• 2 c low-sodium chicken broth
• 1 14-oz can pinto beans, drained and rinsed
• 3 tbsp ketchup
• Hot sauce, to taste
• 8 oz spaghetti
• Shredded cheddar cheese and sour cream, for topping

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large nonstick skillet over medium heat. Add the scallion whites and garlic and cook, stirring, until soft, 1 to 2 minutes. Add the tomato paste and chili powder and cook, stirring frequently, until the mixture is brick red, 2 to 3 minutes. Add the turkey and stir, breaking up the meat, until almost cooked through, about 4 minutes. Add the chicken broth, beans and ketchup; bring to a simmer and cook until the chili is slightly thickened but still soupy, 12 to 15 minutes. Stir in the scallion greens and hot sauce.

Meanwhile, add the pasta to the boiling water and cook as the label directs, then drain. Divide among bowls and top with the chili, cheese and sour cream.

Pasta e Fagioli with Sausage

• 2 tbsp olive oil
• 1 lb mild Italian Turkey sausages
• 1 carrot, chopped fine
• 1 onion, chopped fine
• 1 rib celery, chopped fine
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 6 c drained and rinsed canned kidney beans
• 1 3/4 c chicken broth or stock
• 1 bay leaf
• 1 tsp salt
• 1/2 c small macaroni
• 1/2 tsp fresh-ground black pepper

In a large pot, heat 1 tablespoon of the oil over moderate heat. Add the sausages and cook, turning, until browned and cooked through, about 10 minutes. Remove. When cool enough to handle, halve the sausages lengthwise and then cut crosswise into slices.

Heat the remaining tablespoon of oil in the pot over moderately low heat. Add the carrot, onion, celery, garlic, and rosemary.  Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Puree 4 cups of the beans with 1 1/4cups of the broth in a blender or food processor. Add the puree to the pot along with the remaining1 1/2 cups broth, the whole beans, bay leaf, and salt. Bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes.

Stir in the pasta. Cook the soup over moderate heat, partially covered, stirring frequently, until the pasta is done, 10 to 15 minutes. Remove the bay leaf. Stir in the sausage and the pepper. Cook until the sausage is warmed through, about 1 minute.

Chicken and Orzo Skillet

• 1 lb skinless, boneless chicken breast halves, cut into bite-sized pieces
• 12 oz uncooked orzo 
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 c chopped tomato
• 2 tsp tomato paste
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/4 tsp black pepper
• 3 c baby spinach leaves
• 3 ounces feta cheese, crumbled

Heat a nonstick skillet over medium-high heat. Add chicken. Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.

Bring a large saucepan filled 2/3 full with water to a boil. Add orzo; cook 8 minutes or until orzo is al dente. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Add some olive oil to the skillet and saute the onion until translucent.  Add garlic and cook until fragrant.  Add reserved cooking liquid, chopped tomato, tomato paste, 1/2 teaspoon salt, and peppers to skillet; cook over medium-high heat for 2 minutes. Add chicken, pasta, and 3 cups spinach leaves, stirring until spinach wilts. Remove from heat; sprinkle with cheese.

Green Curry Fritters with Cabbage Slaw

Fritters

• 2/3 c panko
• 1/4 c diagonally sliced green onions
• 1 lb ground chicken breast
• 2 tbsp canola mayonnaise
• 1 1/2 tbsp green curry paste
• 1 tbsp dark sesame oil
• 1 tbsp soy sauce
• 2 tsp sambal oelek (ground fresh chile paste)
• 3/8 tsp kosher salt
• 1/2 tsp grated peeled fresh ginger
• 1 lg egg
• 2 tbsp canola oil, divided 

Slaw

• 3 c sliced cabbage
• 1 tbsp lime juice
• 1 tbsp dark sesame oil
• 1/2 tsp kosher salt
• 1/8 tsp sugar
• 1/4 c cilantro leaves
• 1 jalapeño pepper, very thinly sliced
• 1 ripe peeled avocado, sliced

For the Fritters
Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

For the Slaw
Combine the first 5 ingredients. Chill 1 hour. Add cilantro and jalapeño; toss. Top with fritters and avocado. Serve immediately.

Tuscan Vegetable Soup

• 15.5 oz can cannellini beans, drained and rinsed
• 1 Tbsp olive oil
• ½ lg onion, diced
• 1 med carrot, diced
• 2 stalks celery, diced
• 1 sm zucchini, diced
• 1 clove garlic, minced
• 1 Tbsp chopped fresh thyme
• 2 tsps chopped fresh sage
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• 4 c vegetable broth
• 14.5 oz can diced tomatoes
• 2 oz baby spinach leaves (2 c lightly packed), chopped
• 1/3 c freshly grated 1/3 Parmesan cheese

In a small bowl, mash half of the beans with a masher or the back of a spoon; set aside.

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper, and cook, stirring occasionally, until the vegetables are tender, about 5 minutes.

Add the broth and tomatoes and bring to a boil.

Add the mashed and whole beans and the spinach leaves; cook until the spinach is wilted, about 3 minutes more.

Serve topped with the Parmesan.

Roasted Chili Verde with Pork and Rice

• 1 1/2 lbs tomatillos, husks and stems removed
• Cooking spray
• 1 c chopped onion, divided
• 1/4 c chopped fresh cilantro leaves
• 1 tsp sugar
• 2 garlic cloves, chopped
• 1 jalapeño pepper, chopped
• 2 tbsp canola oil, divided
• 1 lb boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
• 1/2 tsp kosher salt, divided
• 1/4 tsp freshly ground black pepper
• 1 c uncooked long-grain rice
• 1 (10-ounce) can mild diced tomatoes and green chiles, undrained
• 1 c water
• 1 jalapeño pepper, sliced
• Cilantro leaves

Preheat broiler to high.

Place tomatillos on a baking sheet or jelly-roll pan coated with cooking spray. Broil 8 inches from broiler for 15 minutes or until skins blacken and tomatillos are soft.

Place tomatillos, pan juices, 3/4 cup onion, and next 4 ingredients (through chopped jalapeño) in a blender or a food processor; process until sauce is almost smooth.

Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and black pepper. Add pork to pan. Sauté 6 minutes, turning to brown on all sides. Add tomatillo mixture to pan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until pork is very tender, stirring occasionally.

Heat a large saucepan over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 1/4 cup onion; sauté 2 minutes or until soft. Add rice; sauté 3 minutes, stirring frequently. Add remaining 1/4 teaspoon salt, tomatoes, and 1 cup water to pan; bring to a boil. Cover and simmer 15 minutes or until liquid evaporates and rice is tender; do not stir. Divide rice among 4 plates. Top with pork mixture; garnish with sliced jalapeño and cilantro leaves,

Crispy Oven Roasted Bacon

• 8 -10 slices center cut smoked bacon

Preheat oven to 400 degrees Fahrenheit.

 

Place a sheet of parchment paper on a sheet pan.

 

Lay the bacon on top of the parchment paper.

 

Bake for 15 to 20 minutes until the bacon is really crispy.

 

Drain on paper towels and serve.