Instead of using the left over Turkey from a holiday dinner on Turkey Noodles, spice things up with this hearty spicy Turkey Chili.
- 1 tbsp olive oil
- 1 small onion diced
- 1 tbsp diced garlic
- 2 tsp oregano
- 1.5 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp jalapeno powder
- 8 ounces diced tomatoes with jalapeno peppers
- 4 ounces green chilies
- 2 red jalapeno peppers diced without seeds
- 1.5 cups turkey broth (I use the turkey aspic broth from roasting the Turkey)
- 1.5 cups water
- 3 cans white cannellini beans
- 3 cups shredded cooked Turkey
- 3 tbsp corn flour
- 1/2 cups evaporated milk
- In a large soup pot, add oil and cook the diced onion and garlic until the onion becomes limp.
- Add oregano, cumin, ginger and stir together.
- Add turkey broth, chilies, tomatoes with peppers, the red jalapeno peppers & jalapeno pepper powder
- Bring to a boil for approximately 5 to 8 min while stirring.
- Add 2 cans of beans with juice.
- Add shredded turkey & water.
- Bring back to a boil.
- Mash the last can of beans with liquids until a lumpy mashed consistency and add to the chili.
- Continue to stir and lower to a medium heat.
- In a separate bowl, mix your corn flour and evaporated milk. Make absolutely sure there are no lumps
- Lower the heat on the chili to the lowest heat setting. Stir until there is no boiling activity.
- Add in corn flour evaporated milk mixture and stir, make sure there are no lumps.
- Turn off heat and stir until well mixed
- Serve & enjoy.
Until next time,
Mrs. Kay Rice
The perfect soup to warm you up on cold days.
- 1 lb dehydrated black beans
- 4 slices of bacon cut into 1/2 inch squares (smoked bacon is best)
- 3 garlic cloves, finely diced
- 1 large tomato chopped
- 1 large green chili chopped (or a small can of diced chilies)
- 2 whole dried chipotle peppers
- 1 cup of diced peppers (Bell peppers for no extra heat, otherwise you pick your mix, cooking will bring out the heat)
- 6 cups pork or chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp red wine vinager
- 1 can of canned black beans
- 1 tbsp corn flour
- Salt & pepper to taste.
The night before, sort your dehydrated beans, make sure there are no stones or pods or stems from packaging. Hey, it happens.
Add enough water to cover your beans plus 3 to 4 inches extra water. Add a teaspoon of baking soda to cut down on “belly gas” after eating. Let sit overnight.
- The next morning rinse your beans and put in a large crockpot.
- In a large frying pan cook your bacon until cooked but not crumbly.
- Remove bacon from pan.
- Add your onion, garlic, green chili and peppers to the bacon grease and saute until your onion is starting to become translucent.
- Add your bacon & vegetables to the crockpot.
- Add your diced tomato to the crockpot.
- Add your dehydrated chipotle peppers to the crockpot.
- Add your broth & red wine vinager to the crockpot & stir.
- Cook on high for 4-5 hours.
- Once the beans in your soup are soft, put your canned black beans in a bowl and mash them.
- Add the corn flour to the mashed beans and mash together until well mixed.
- Add the mashed beans and corn flour to your crockpot stirring so the mashed beans don’t clump creating little bean dumplings.
- Add in your seasonings: cumin, chili powder, black pepper and salt.
- Cook on low for another 30 minutes.
Serve with cornbread & enjoy.
This soup can be pressure canned for shelf safe future use. Pressure Can as you would for meats.
Until next time,
Mrs. Kay Rice
Just because it’s hot outside doesn’t mean you can’t enjoy a little fire & ice as a summer time heat!
Coconut Mango Scorpion Pepper Sherbert
Recipe makes a little over a quart.
- 1 pint of peeled cubed Honey Mango fruit.
- 2 medium sized bananas
- 2 1/2 cups of Coconut Milk
- 1 can of thick coconut cream
- 1 dried Golden Scorpion pepper crushed
- 1 tablespoon diced fresh ginger
- 3 tablespoons of Agave Syrup
- Make sure you have a freezer safe quart and a half container with a lid.
- Add your fruit, ginger & Scorpion pepper to a large blender and blend thoroughly
- Add your coconut cream and blend.
- Add in your Agave Syrup and blend.
- Add in half of your coconut milk in blend.
- By now your blender is full.
- Pull out half of your blended concoction into your freezer safe container.
- Pour the rest of your coconut milk with what left in your blender and blend.
- Pour the contents in your blender into your freezer safe container and stir contents until well mixed.
- Put container in the freezer.
- Every 30 min or so check your sherbet and stir up the forming ice sections. This makes it easier to spoon out when its completely frozen.
- Once frozen dish out and enjoy.
Note: The heat does build, but it’s so hard to put the spoon down to stop!
Until next time,
Mrs. Kay Lynn Rice
Sourdough starter can be used in so many recipes, and when you are feeding a good batch to keep the maturity & yeast going, you start looking for even more ways!
This is an easy egg noodle recipe using your sourdough starter. It gives the noodles a lighter texture and a “sour cream” taste. That’s the best way I can explain that perfect yeast taste.
- 1 whole egg
- 1 egg yolk
- 1 cup of mature sourdough starter
- 1 tbsp of olive oil
- 2 1/2 cups flour
- Pinch of salt.
- Whip your egg yolk & egg until fluffy.
- Pour eggs into a large bowl.
- Add your sourdough starter & stir.
- Add your salt & stir.
- Add your flour 1/2 cup at a time. Stir until a little sticky.
- Coat with the olive oil.
- Cover with a towel & allow to swell for about 30 minutes in a warm location.
- Once they have sat for approximately 30 minutes, uncover the mixture and using some flour make into balls.
- Keep each ball coated with flour and place back into the bowl.
- Sprinkle flour on a clean surface and roll a ball into a thin “crust”.
- Slice into thin ribbons and set on a cookie sheet.
- Continue to your next ball.
- NOTE: I normally stop at 4 balls of dough in making the noodles. The remaining balls of dough I put in a freezer safe bag & freeze for the next time I need noodles.
- Set your oven on its lowest setting & place your cookie sheet in your oven with the door cracked until the noodles are dried.
- You can also use your dehydrator.
- Once dried, bag up & keep in the refrigerator or freezer until used fairly soon. These are not meant for long term storage
- To use, drop in boiling water or broth and cook like normal egg noodles.
Until Next Time,
Mrs. Kay Rice
The best way to have your biscuits come out perfect, light & fluffy is to use sourdough starter in the ingredients.
Sourdough Butter Biscuits : Makes 6 – 8 biscuits.
- 1 cup of flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/3 cup of real butter — warmed to room temperature
- 1 cup of sourdough starter (matured)
- Preheat oven to 425 degrees F.
- In a medium to large bowl, sift together the flour, baking soda, baking powder & salt.
- Cut the butter into the sifted ingredients. I use two butter knives to evenly “cut” the butter through the mixture.
- Fold in your sourdough starter. Mix well.
- Turn the dough out on a lightly floured surface.
- Knead together until no longer “sticky”
- Gently roll your dough keeping fairly thick.
- Cut your biscuits out with a biscuit cutter. I use a canning jar ring, regular size.
- Place on an ungreased baking sheet.
- Bake for 12 min or until golden brown
This makes some of the lightest biscuits perfect for any side, meal or with jam & butter.
Adding in herbs, garlic, cinnamon or other spices creates wonderful variations as well.
Until next time,
Mrs. Kay L. Rice