Sunday, February 13, 2011

White bean chili

My good friend Sarah sent me this recipe recently for a great white bean chili which she made from the following recipe and served with Juanita's tortilla chips, these are very crispy, crunchy, and fried! They are like the tortilla chips served at good Mexican restaurants while you wait for the food...the kind you fill up on cause they are light and crispy and yummy and the salsa is sooooo gooooood :) Anyways, this white bean chicken chili is WAY YUMMY!

Tuesday, January 4, 2011

Turkey and Quinoa meatloaf

This recipe came to me via my SIL and I subsequently found it on so I linked the post title to their site. LINKY :)
Turkey and Quinoa Meatloaf ( I used ground beef)

* 1/4 cup quinoa
* 1/2 cup water
* 1 teaspoon olive oil
* 1 small onion, chopped
* 1 large clove garlic, chopped
* 1 (20 ounce) package ground turkey
* 1 tablespoon tomato paste
* 1 tablespoon hot pepper sauce
* 2 tablespoons Worcestershire sauce
* 1 egg
* 1 1/2 teaspoons salt
* 1 teaspoon ground black pepper
* 2 tablespoons brown sugar
* 2 teaspoons Worcestershire sauce
* 1 teaspoon water


1. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
2. Preheat an oven to 350 degrees F (175 degrees C).
3. Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
4. Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
5. Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let the meatloaf cool for 10 minutes before slicing and serving.