Low-Fat Turkey Chili



 Ingredients:
1-2 lbs ground turkey (93% fat-free)

3 Tbsp   canola oil

2-3 Tbsp diced garlic (~4-5 cloves)

2-3 medium- to large-sized onions, diced

2 large cans fat-free refried beans (~50 oz)

1 large can crushed tomatoes (~30 oz)

1 large can tomato sauce (~30 oz)

1 large can diced tomatoes (~30 oz)

2 small cans tomato paste (~6 oz)

2 Tbsp salt (or to taste)

3 Tbsp ground cumin

1 tsp ground black pepper

3 Tbsp chili powder (more if you like it hotter)

1/4  C crushed red pepper

1/4  C brown sugar

1/3  C molasses

Directions:
Over medium heat, brown ground turkey in canola oil, stirring often so turkey does not stick to pan.  Add diced garlic and onions, cumin and salt.  When onions become clear, stir in chili powder.  When chili powder is completely blended, add refried beans, tomato paste, tomato sauce, crushed and diced tomatoes.  Lower heat to medium-low and be sure to stir very often as the mixture will now be prone to sticking & burning at the bottom of the pan.  Add crushed red pepper.  Simmer for about 10-15 minutes, stirring often.  Add molasses and brown sugar; use more if it is too hot, or less if you want it more spicy.  Continue to stir until chili temperature becomes hot. 

Serve with your favorite chili condiments, such as shredded cheese, sour cream, saltines, tortilla chips, etc.  Makes approximately 4 quarts.

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GBAdams
11/20/2003

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On the left is the ground turkey as it's starting to brown and before any spices are added. On the right is the finished product, simmering to allow the spices to reach their full potential.

And this is a close-up of the finished product. :)

Mexican-Asian Fusion Shredded Pork Tacos

Ingredients:
1-2 lbs pork tenderloin or shoulder
1 C hot water
1 C brown sugar
2 Tbsp Worcestershire sauce
1 C soy sauce
⅓ C rice vinegar
¼ C lime juice
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp Chinese Five Spice
1 tsp white pepper
1 Tbsp coarse ground black pepper
1 Tbsp ground cumin
1 tsp chili powder (or more if you like spicy foods)
1 Tbsp  crushed red pepper flakes
1 Tbsp chopped or sliced fresh garlic (optional)
Medium flour tortillas
Shredded lettuce
Sour Cream (optional)
chopped green onions (optional)
diced tomatoes (also optional)

Marinade:
Combine hot water with brown sugar and stir until dissolved. Add Worcestershire and soy sauces, rice vinegar, lime juice and stir. Add dry ingredients (and fresh garlic, if desired) and stir until mixed well.  In an airtight container, pour over pork, seal and refrigerate minimum of 3 hours. For best results, marinate pork overnight, turning at least once so all of the pork has a chance to be submerged in the marinade at some point.

Braise:
Pre-heat oven to 350. In a deep casserole or other baking dish with high sides, place pork.  Add enough marinade so that the liquid is about 1 inch deep...this will be the liquid the pork will braise in.  Cover dish with foil and place in oven.  Bake for a minimum of 2 hours, up to 3 for larger cuts of meat.

Take dish out of the oven; meat should be fork-tender, or fall-off-the-bone tender. Let pork rest for 10 minutes.  Place pork on chopping board, and with 2 forks, pull apart the meat so that it becomes "shredded."  Place in a serving dish or bowl. Take some of the marinade/braising liquid, about 1/4-1/3 cup, and add to the shredded pork so it doesn't dry out.  Cover and set aside.

Assemble:
Place a damp cloth or paper towel on top of a few tortillas on a plate and microwave for about 30-60 seconds or until warm. Take a tortilla, add lettuce, some of the shredded pork, green onions, sour cream and tomatoes.  Enjoy!

Makes about 8-12 tacos; serves approximately 4-6 people.

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GBAdams
05/18/11

Crispy Fish Tacos

Ingredients:
1 C Crema (Mexican cream, like Cacique)
1/3 C mayonnaise
1 tsp ground cumin
1/2 tsp chili powder
1 Tbsp honey
1/2 tsp salt
1-2 tsp garlic powder
1 lime -- 1/2 squeezed for lime juice, 1/2 cut into wedges
24-32 Fish sticks (Gortons, Van de Kamps, etc., 3-4 per taco)
8 Soft Tacos (small or medium flour tortillas)
Medium or Hot Salsa (fresh is best, not in jars)
pre-cut cole slaw (shredded cabbage)
shredded cheddar cheese

Directions:
Crema sauce
Combine crema, mayo, chili powder, cumin, honey, salt and lime juice in a bowl. Whisk until well-blended. Place in an air-tight container and refrigerate.

Tacos
Line cookie sheet or jelly roll pan with parchment paper to prevent sticking. Lay fish sticks out on pan, 3-4 per taco, depending on the size of the sticks.  Lightly sprinkle fish sticks with garlic powder.  Heat them up according to instructions on the package until they're very crispy. When sticks are nearly done, heat up tortillas: lay a damp paper towel on them and microwave for about a minute until warm. Assemble tacos with tortilla and fish sticks; garnish with cheese, salsa, crema sauce and shredded cabbage. If desired, squeeze a lime wedge over tacos. Enjoy!

Serves 4; 2 tacos per person. (If making for less than 4, leftover crema can be refrigerated and used up to a week after.)

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GBAdams
03/11/2011