Category Archives: Lunch or Supper

Turkey Chorizo Chili — Made with a Little Help from Whole Foods and Costco

Turkey Chorizo White Bean Chili

Here’s a little secret. I don’t always cook from scratch. Really! Sometimes I use a few carefully selected products — mostly from Whole Foods, Trader Joe’s or Costco. For example, here’s how I made the Turkey Chorizo Chili we had for dinner the other night.

Start with some Turkey Chili with White Beans from Whole Foods.

WF Turkey Chili w White Beans

Ingredients Turkey Chili w White BeansAdd thick bite-size pieces of Wellshire Smoked Chorizo Sausage, also from Whole Foods. The sausage is pre-cooked! No pan to clean up! 🙂

Smoked Chorizo Sausage

Pour some Kirkland Organic Chicken Stock into the mix — just enough to get the consistency you want.

Kirkland Chicken Stock

Mix in some sautéed peppers, like these slightly hot peppers I bought at the farmers market. Sorry, I don’t know the name for these peppers, but you can use any slightly hot peppers, including poblanos which are easy to find.

Sauteed peppers

Stir the mixture and heat to serving temperature in the microwave.

On top of each serving, add some chopped avocado.

Chopped Avocado

Garnish with chopped cilantro.

Chopped Cilantro stored in container

BTW, to keep chopped cilantro fresh longer, I store it in a plastic container in the veggie drawer of my refrigerator. Notice the paper towel lining the container. The purpose of the towel is to collect moisture. And there are a few slits in the lid of the container (as you can see below) to allow the chopped leaves to respire. These two tricks help keep the cilantro fresh longer. And having chopped cilantro on hand encourages me to use more of it. 🙂

Lid of container w Chopped Cilantro

And that’s all it takes to make a fantastic Turkey Chorizo Chili! Less time and effort than getting in the car and eating out. And healthier too!

Enjoy and be healthy!
~Leni

Fried Egg with Green Onions and Chat Masala (Indian seasoning)

Here’s a recipe for a fried egg that pops with flavor from the Indian spice mixture, chat masala. If you have 5 minutes and 4 easy-to-find ingredients, you can whip up this quick healthy dish — perfect for breakfast, lunch, or dinner!

INGREDIENTS + DIRECTIONS

Heat a non-stick pan over medium heat. Add 1 teaspoon avocado oil to pan. When oil is hot, add 1 large handful of thinly sliced green onions.

sauteeing green onion

Sauté green onions until hot and starting to soften. Remove sautéd green onions to a plate and reserve.

Add another teaspoon of avocado oil to the pan. Heat oil until hot. Crack one egg and let it slide onto the hot pan.  Sprinkle the reserved green onions over the egg.

egg right side up with green onion

Cook the egg to your liking. Then remove the fried egg and green onion OR flip the egg over and fry it on the other side.

Serve sprinkled with chat masala — one of my favorite Indian spice mixtures, made with exotic ingredients like black salt and green mango powder. You can find chat masala at an Indian grocery store, a Korean supermarket, or on Amazon. And, you can make your own chat masala using a recipe like this one from Lisa’s Kitchen.

chat masala package

Serve with spinach (such as the frozen Trader Joe’s organic or pesticide-free chopped spinach, just heated through) and fresh marinated red onions, a wonderful Peruvian condiment. To make the marinated red onions, I follow  the recipe shown here, but I use only red onions, lime juice, and salt — which is the “recipe” I was given by a waiter at La Canela, a very nice Peruvian restaurant in Rockville, Maryland.

plate with fried egg with green onions and chat masala

Enjoy and be healthy!
~Leni

Cilantro Chutney (cilantro pesto)

Cilantro Chutne-png

Some yeas ago, Edward Hamann, a culinary expert on food from the Asian subcontinent and a wonderful cooking instructor who is now at Sur La Table, taught a small group of us how to make his fabulous Fresh Cilantro Chutney (Dhaniya ki Chatni ).  I started with his amazing recipe, added turmeric, black pepper, and made a few other minor changes, and that’s how this Cilantro Chutney recipe came to be.

This delicious sauce transforms the ordinary into the extraordinary – and it’s easy to make. We love it! For a while this sauce was the new “ketchup” at our house. I served it with everything from scrambled eggs to pan fried fish, and, of course, curries. In fact, it was this Cilantro Chutney that made me want to learn more about herb sauces and led me to create the other herb/vegetable sauces on this blog: Charmoula, Arugula Pesto, and Artichoke Lemon Pesto.

INGREDIENTS

1/4 cup freshly squeezed lemon juice
½ cup freshly squeezed lime juice
¾ cup chopped walnuts
3 tablespoons extra virgin olive oil
1 tablespoon and 1 teaspoon peeled and roughly chopped fresh ginger
4 cloves peeled garlic
2 Serrano peppers, stemmed and roughly chopped, including some of the seeds
½ teaspoon ground cumin
¼ – ½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons ground turmeric
3 bunches (about 7/8 pound) fresh cilantro, including all but the very ends of the stems

Note: I like to add dry ground or finely chopped fresh turmeric (and freshly ground black pepper) wherever I can get away with it. It’s so healthy! Adding 2 teaspoons of ground turmeric to this recipe does not negatively affect the taste, in fact you hardly even notice the turmeric, so why not add it?!

DIRECTIONS

Food processor

Add all the ingredients to the food processor fitted with the metal blade and process to desired consistency.

Blender

Place the ingredients into a blender – in the order given above — but do not put all of the cilantro into the blender at one time. Blend and then add more cilantro and blend again. If needed, stop the blender; push the cilantro down toward the blade; then place the cover on the blender and blend until a lovely smooth sauce results.

HOW TO STORE

  • Store in the refrigerator for a few days
  • Freeze in 100% food grade silicone muffin pans. When frozen, just pop the frozen “muffins” out, and place them in a plastic freezer bag; store in the  freezer for use anytime.

A FEW OF THE MANY WAYS YOU CAN USE THIS CHUTNEY (SAUCE)… 

  • Use as a condiment to liven up almost everything, including fish, chicken, eggs, or tofu.
  • Use as a hot or cold sauce to go with almost everything.
  • Mix with ripe avocado to make a lovely dip or spread. I just put some of this Cilantro Sauce-avocado mixture on slices of daikon and it was fabulous. The next time I need to bring an appetizer to someone’s party, this is what I plan to bring – it’s delicious and a great conversation starter too!
  • Sauté any vegetable in olive oil and mix some of this sauce in at the end.
  • By the way, I just mixed some of this sauce with some sautéed greens. Superb!
  • Add to soups — bean soups, chicken soups, vegetable soups, fish soups.
  • Add olive oil to make this sauce into a salad dressing!

GET CREATIVE AND INVENT YOUR OWN FRESH HERB CHUTNEY, SAUCE, or PESTO!

How to create fabulous fresh herb sauces or pestos

Enjoy and be healthy!
~Leni