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Turkey-Tomato Stew with Onions and Raisins

Turkey-Tomato Stew with Onions and Raisins

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  • 3 cups 1/2-inch pieces cooked turkey (preferably dark meat)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon pumpkin spice pie
  • 2 14.5-ounce cans dieced tomatoes with green peppers
  • 1/4 cup apple cider vinegar

Recipe Preparation

  • Heat oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to soften, about 3 minutes. Add turkey, chili powder, and pumpkin pie spice. Sauté 3 minutes. Add tomatoes with juices, 1 cup water, raisins, and vinegar. Increase heat to high and bring to boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Uncover and simmer until slightly thickened, about 5 minutes. Season with salt and pepper and serve.

Recipe by Melanie Barnard, Brooke DojnyReviews Section

Moroccan Turkey and Chickpea Skillet

There’s a first for everything here on Recipe Runner and today I’m sharing my first Moroccan inspired meal. This Moroccan Turkey and Chickpea Skillet has some serious flavor and is my idea of healthy comfort food!

If you’ve never had Moroccan food you’re in for a treat! The flavors are unlike any you’ve probably had before. Savory, a little sweet and full of warm spices such as cinnamon, cumin and coriander.

You might be thinking adding cinnamon to a savory recipe is weird, but trust me on this one, it totally works. The cinnamon flavor isn’t overly pronounced like when you bite into a snickerdoodle cookie, but rather a subtle flavor that is just noticeable enough to let you know it’s there. When it’s paired with the earthy cumin, the slight heat from the cayenne and the fresh burst of lemon, it’s a truly unique and delicious flavor pairing.

This skillet dinner is extremely hearty as any comfort meal should be. Between the ground turkey, chickpeas, red bell pepper, onions and golden raisins, you won’t leave the table hungry! Like the title suggests, the entire meal is made in one skillet, making cleanup a breeze. I loathe doing the dishes so any recipe that can be made in one pan is a winning recipe for me!

The Moroccan Turkey and Chickpea Skillet can be served in a bowl topped with cilantro and a side of naan bread for dipping or you could serve it over couscous or rice. I went with the naan because, 1) I love a warm piece of naan and 2) I love when it gets a little soggy from sopping up all the delicious sauce. It’s probably my favorite part.

If you’re looking for a new cuisine to try I highly recommend going with Moroccan food. The flavors are ones that should appeal to most people, this particular recipe isn’t spicy and it’s all made in one skillet which everyone can agree, is always a good thing!

Ground Turkey Cabbage Skillet (+ Exciting News)

This very easy Ground Turkey Cabbage Skillet recipe is perfect for a quick dinner during the week cause it takes less than 30mins to be ready! It is also gluten-free and very flavorful.

Hello, guys! How are you today?

Did you enjoy the Cinco de Maio celebrations with lots of Mexican food like guacamole and tacos?! I hope you had a better day that we had. Yesterday, we had a very bureaucratic day dealing with lots of papers at the Brazilian consulate. Why did we need to go to the consulate? So, this is probably the exciting news I want to share with you guys today.

In June my husband, my little baby and I are MOVING TO BRAZIL. Well, it is nothing permanent, but we will be living there for about 5 months. Isn’t that awesome. What are the reasons we are doing that now? First, I love Canada a lot and I am sure I’ll miss the Canadian summer, but since I had my little baby, I’ve been missing my family a lot (they are from Brazil). Every new thing my beautiful little boy does, I wish my family could see and share the special moments. Second, my husband is Canadian but he has business in Brazil, which allows him to work easily from there. And third, right now, I am not working because, in Canada, we have one-year maternity leave. I’ll go back to work only in February 2017 (if I decide to go back).

So, this is the perfect moment to go and spend more time with my family. Also, they can help me take care of my three year old boy and at the same time, my son will have the opportunity to be with his grandparents. It is going to be a good move for everybody! My husband had the idea to live in Brazil again for few months and I was very happy with that. My family is also very excited, especially my mom. She told me yesterday she is so happy that she is having trouble sleeping … hahhahahah!

That’s why we are preparing all the legal stuff to go like a passport for Thomas and a visa for my husband. Since he is married to a Brazilian woman, he has the right to get his permanent visa. So yesterday, we spent a good part of the day trying to get all these documents ready at the Brazilian consulate. It all went well and we are receiving all the papers in the middle of the month. Now I have to start packing, which is something that I really don’t like to do, but I have to.

Before you ask … Yes, of course, I’ll be blogging from Brazil and I keep doing what I really like to do, which is sharing my recipes with you guys. Speaking of sharing recipes, today I brought you this easy, quick, and flavorful Ground Turkey Cabbage Skillet recipe that you will be made in less than 30 minutes.

Another ground turkey skillet recipe for you! Click on the picture to go to the recipe!

Who doesn’t like easy and quick skillet recipes, right? (This Garlic Shrimp Asparagus Skillet has been on repeat!) The only real work you have to do is to chop the cabbage. Easy, right?

When it is done, you just need to sauté the onions, cook the ground turkey well, and add all the rest of the ingredients in the skillet and cook for about 20miuntes total. Awesome!

Let’s go ahead and check out the recipe. Enjoy!

If you like this Ground Turkey Cabbage Skillet recipe, please share with your friends and family. Do you want to taste more? Subscribe to my newsletter and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipes updates. As always, I really appreciate you stopping by.


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Texas turkey chili

The other day someone asked me what I always keep in my refrigerator. After going through the usual list of things such as salsa, cilantro, and jalapeños, I added that you will usually find a jar of chili gravy in my refrigerator, as well. “What do you do with it?” he asked. I then explained that I use it for impromptu batches of enchiladas, drizzle it on eggs, or pair it with leftover meat to make a quick and flavorful stew.

Now, speaking of leftover meat, one of my favorite things about Thanksgiving is the few days afterwards when you have a refrigerator loaded with food. Not only does this mean you get to enjoy cold slices of pecan pie for breakfast, but there’s also a mountain of leftover turkey begging to be made into new and exciting dishes, too.

Enter my jar of chili gravy. When you take shredded cooked turkey and then cook it in a sauce that’s rich with chiles, onion, garlic, and spices, you soon have an easy Tex-Mex dish that can be served in a bowl, scooped into flour tortillas, or even rolled into cheesy chili enchiladas. For lack of a better name, I like to call this marriage of chiles and meat Texas turkey chili.

Now, typically Texas chili is made with beef. That said, there are a handful of recipes out there for something called Texas turkey chili, yet these dishes are not very chili like at all. For instance, when it comes to spice they only have a slight shake of chili powder along with perhaps a jalapeño slice or two. There are also always beans, along with tomatoes and bell peppers. Matter of fact, the final result seems more like a turkey, tomato, and bean soup.

When you combine shredded turkey with a sauce made with whole chile peppers, however, even if it’s not your typical beef chili, it is still an incredible dish worthy of taking a place at your family’s table. And while I realize that most people don’t have a jar of chili gravy in their refrigerator, not too worry, as it’s quite easy to make.

My chili gravy can often be an improvisational dish that is determined by what dried red chile peppers I have on hand at the moment, but for the most part I stick with the basic base of ancho chiles, pasilla chiles, and guajillo chiles. And if I’m feeling wild, I may throw in a smoky chipotle chile, too.

The ancho and pasilla chiles, which are dried poblano and chilaca chiles, respectively, bring the bittersweet, raisin-like notes, whereas the guajillo chiles, which is a dried marisol chile, gives the chili a bit of brightness with its berry-like tones. That said, if you don’t have a lot of dried chile varieties on hand, you could easily just use the fairly ubiquitous ancho chiles and still have a very fine dish.

To make the chili, you simply rehydrate the chiles, puree them with garlic, onion, and broth, and then throw them into a pot along with some spices and the turkey. Soon you will have a tasty stew. This turkey chili is excellent with fried eggs, pairs nicely with flour tortillas, or you can enjoy it the traditional way—in a bowl topped with cheddar, onions, and jalapeños. All you need is a spoon.

Recipe Summary

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 small head cabbage, chopped
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (8 ounce) can tomato sauce
  • ½ cup water
  • 2 cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper

Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.

Growing up in a Latin home, beef picadillo was on dinner rotation as a kid. It’s also one of the first things I learned how to cook. It’s a 30 minute dish, while it cooks I cook my rice in another pot so everything is ready at the same time. Serve it with a quick slaw for a little acidity and dinner is ready! My family loves it with beef, but some nights I like to switch it up with turkey as a leaner option. I personally am not a fan of 99% lean turkey, it’s too dry for my taste so I use 93% lean ground turkey instead. Leftovers are great in tacos, empanadas or quesadillas.

Growing up we loved nights my mom was making picadillo! My friends always wanted to eat over on those nights too, they loved this dish! Mom always made it with beef, which is delicious and I often do too. But some nights if I want to have a lighter option with less fat I turn to ground turkey, it’s honestly just as good!

I know I have made many of you fans of picadillo as I have shared it every which way! You’ll notice I also have a Slow Cooker Picadillo version made with beef (turkey works too) and an Instant Pot Picadillo version. We make this a few times a month, it’s Madison’s favorite!

Recipe Summary

  • 1 tablespoon vegetable oil
  • 1 pound ground turkey
  • 2 (10.75 ounce) cans low sodium tomato soup
  • 2 (15 ounce) cans kidney beans, drained
  • 1 (15 ounce) can black beans, drained
  • ½ medium onion, chopped
  • 2 tablespoons chili powder
  • 1 teaspoon red pepper flakes
  • ½ tablespoon garlic powder
  • ½ tablespoon ground cumin
  • 1 pinch ground black pepper
  • 1 pinch ground allspice
  • salt to taste

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown drain.

Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.

Thursday, November 22, 2007

The Heart of the Thanksgiving Meal

All hail the mighty rutabaga . It is a vegetable only a mother could love. And yet I trot it out of the garden each Thanksgiving and insist it find its place at the table. To ME it is more Thanksgiving than the turkey itself. I remember when I proudly brought it to the table years ago when I introduced my French friend, Genevieve, to Thanksgiving. She tasted it and said, "This is what our parents were forced to eat during the War. Why serve it at such a special meal?" Well she never understood baseball when I explained it either . and somehow even Art Buchwald's explanation of our national holiday never really clicked.

But I digress. For some reason this year's crop of rutabaga turned out much better than in years past. Less gnarly and more uniform in size. I was pleased to discover that I am not the only one who insists on rutabaga for holiday meals. Here is an excerpt from Eyebrows McGee's Thanksgiving Day entry of a few years ago

The soundtrack of every holiday of my childhood was the sound of rutabaga being chopped. Rutabaga is crazy dense. Picture a round object about the size of an infant's head, but a lot heavier. (Some of them are adult-head size, but my knife isn't that long.) The only way to get through it is to take your longest kitchen knife, sharpen it up, drive it in the first half inch or so, then whack the tip with your rolling pin . Hard. Over and over and over. Repeat this to cut the rutabaga into 1" chunks which you then boil and mash just like potatoes. It's hard, noisy work, cutting up the rutabaga. My mother likes to do the mashed potatoes and rutabaga first thing in the morning, so she just has to heat them up before the holiday meal. And when I say first thing in the morning, I mean first thing in the morning . For twenty-seven years I have woken up on Thanksgiving morning and Christmas Eve morning at about 6 or 6:30 a.m. to the sound of a rolling pin whacking a knife through a rutabaga .

And just when you think rutabagas cannot take anymore abuse, you come upon a recipe here at the Institute for Advanced Rutabaga Studies. Perhaps the unkindest cut is the note at the end of the recipe that reads: [Note: Mixed with gray food coloring, mashed rutabaga leftovers also serve as a reliable substitute for mortar in various masonry applications.]

Slow Cooker Turkey Bolognese Sauce

Since starting Weight Watchers in December of 2017 I have really been looking for ways to include extra lean ground turkey (99% fat free) in my diet to replace ground beef. The reason being, it has zero SmartPoints on the FreeStyle plan. Which means I can basically have as much as I want and I don’t have to count the points!

I also really like to make big batches of food and stash them away in my freezer so that I am able to just grab something that is zero to low points, heat it up and have something for dinner rather quickly instead of being lured into the temptation of fast food or ordering pizza on crazy busy nights.

This recipe for Crock-Pot Turkey Bolognese Sauce is great because it is zero points and it makes a big batch of sauce (18 cups) so that I can have it over pasta one night and throw the rest in freezer containers for later meals.

So far I have used this sauce over low carb pasta, zoodles (AKA zucchini noodles) and in my Crock-Pot Layered Lasagna Casserole. And I am planning on making up some spaghetti squash in my slow cooker soon and eating it that way too!

Beloved New York Times bestselling cookbook author Julia Turshen returns with her first collection of recipes featuring a healthier take on the simple, satisfying comfort food for which she’s known.

Julia Turshen has always been cooking. As a kid, she skipped the Easy-Bake Oven and went straight to the real thing. Throughout her life, cooking has remained a constant, and as fans of her popular books know, Julia’s approach to food is about so much more than putting dinner on the table—it is about love, community, connection, and nourishment of the body and soul. In Simply Julia, readers will find 110 foolproof recipes for more nutritious takes on the simple, comforting meals Julia cooks most often. With practical chapters such as weeknight go-tos, make-ahead mains, vegan one-pot meals, chicken recipes, easy baked goods, and more, Simply Julia provides endlessly satisfying options comprised of accessible and affordable ingredients. Think dishes like Stewed Chicken with Sour Cream + Chive Dumplings, Hasselback Carrots with Smoked Paprika, and Lemon Ricotta Cupcakes—the kind of flavorful yet unfussy food everyone wants to make at home.

In addition to her tried-and-true recipes, readers will find Julia’s signature elements—her “Seven Lists” (Seven Things I Learned From Being a Private Chef that Make Home Cooking Easier Seven Ways to Use Leftover Buttermilk Seven Ways to Use Leftover Egg Whites or Egg Yolks), menu suggestions, and helpful adaptations for dietary needs, along with personal essays and photos and gorgeous food photography.

Like Melissa Clark’s Dinner or Ina Garten’s Modern Comfort Food, Simply Julia is sure to become an instant classic, the kind of cookbook that will inspire home cooks to create great meals for years to come.


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