At this time of year, when it is so cold and wet outside, I prefer hearty one-pot meals that simmer on the stove all day. It promises to be nasty out this weekend, so I wanted to share the warmth. The first recipe is from Gwyneth Paltrow’s website, GOOP. The Turkey and Sweet Potato Chili has been a staple of mine for the past three weeks and I have to tell you, Mr. H is digging in too. Nice to be able to cook up something healthy and delicious that my honey doesn’t think of as rabbit food. The garnish of cilantro, avocado and a squeeze of lime…that’s my touch and it is yum. The second recipe is Rosemary Braised Lamb Shanks. This has been a winter habit of mine that is great for company because it simmers all afternoon and is ready to serve when company arrives. I like to serve this over white or sweet mashed potatoes. (Sweet potatoes while I’m still on my January diet.) Enjoy.
Turkey and Sweet Potato Chili
3 tablespoons olive oil
1 large yellow onion, finely diced
4 cloves of garlic, minced
½ serrano chili, minced
1 tablespoon chili powder (ancho chile powder if you can find it)
1 tablespoon ground cumin
2 tablespoon sweet paprika
½ teaspoon cayenne pepper
1 tablespoon salt
1 pound dark meat ground turkey
2 medium sized sweet potatoes, peeled and chopped into half-inch cubes (or about the size of a pinto bean)
1 quart chicken stock or chicken bone broth
1 15oz can black beans, drained and rinsed
1 15oz can pinto beans, drained and rinsed
1 15oz can kidney beans, drained and rinsed
avocado, cilantro, and sliced scallion for serving
1. In a heavy bottom pan, heat the olive oil over medium heat.
2. Add the onion, garlic, serrano chili, chili powder, cumin, paprika, cayenne, and salt. Cook down until caramelized and fragrant, about 15-20 minutes.
3. Add the ground turkey and cook until crumbled and combined with the onions. Add the sweet potatoes and chicken stock (or bone broth) and bring to a simmer, then cover and let cook for another 20 minutes.
4. After the sweet potatoes have cooked, add the beans, stir to combine and cook for another 20 minutes uncovered.
5. Taste for salt and spice, then garnish with avocado, cilantro, and scallions.
Rosemary Braised Lamb Shanks
|6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
|1 (28 ounce) can whole peeled tomatoes
1 (10.5 ounce) can condensed chicken
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
|1.||Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.|
|2.||Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover, and simmer until meat is tender, about 2 hours.|
|3.||Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.|