White Turkey Chili

Instead of using the left over Turkey from a holiday dinner on Turkey Noodles, spice things up with this hearty spicy Turkey Chili.

Ingredients:

  • 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

Directions:

  1. In a large soup pot, add oil and cook the diced onion and garlic until the onion becomes limp.
  2. Add oregano, cumin, ginger and stir together.
  3. Add turkey broth, chilies, tomatoes with peppers, the red jalapeno peppers & jalapeno pepper powder
  4. Bring to a boil for approximately 5 to 8 min while stirring.
  5. Add 2 cans of beans with juice.
  6. Add shredded turkey & water.
  7. Bring back to a boil.
  8. Mash the last can of beans with liquids until a lumpy mashed consistency and add to the chili.
  9. Continue to stir and lower to a medium heat.
  10. In a separate bowl, mix your corn flour and evaporated milk. Make absolutely sure there are no lumps
  11. Lower the heat on the chili to the lowest heat setting. Stir until there is no boiling activity.
  12. Add in corn flour evaporated milk mixture and stir, make sure there are no lumps.
  13. Turn off heat and stir until well mixed
  14. Serve & enjoy.

Until next time,

Mrs. Kay Rice

Spicy Black Bean Soup

The perfect soup to warm you up on cold days.

Ingredients:

  • 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.

Directions:

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.

  1. The next morning rinse your beans and put in a large crockpot.
  2. In a large frying pan cook your bacon until cooked but not crumbly.
  3. Remove bacon from pan.
  4. Add your onion, garlic, green chili and peppers to the bacon grease and saute until your onion is starting to become translucent.
  5. Add your bacon & vegetables to the crockpot.
  6. Add your diced tomato to the crockpot.
  7. Add your dehydrated chipotle peppers to the crockpot.
  8. Add your broth & red wine vinager to the crockpot & stir.
  9. Cook on high for 4-5 hours.
  10. Once the beans in your soup are soft, put your canned black beans in a bowl and mash them.
  11. Add the corn flour to the mashed beans and mash together until well mixed.
  12. Add the mashed beans and corn flour to your crockpot stirring so the mashed beans don’t clump creating little bean dumplings.
  13. Add in your seasonings: cumin, chili powder, black pepper and salt.
  14. 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

Black Eyed Peas & Ham Soup

Black Eyed Peas & Ham Soup

February 7, 2017

In the dreary days of February nothing is better than coming home to a hot crock of soup!  Especially when my loving husband has been doing the cooking!  We believe in using everything we have on hand and that means when we get a ham we use it all!  After putting up for the freezer most of the meat we were left with nice sized ham bone with scraps on it.  The perfect beginning to an amazing filling soup.  This amazing treat screams Country Southern Cooking at its best.  Enjoy!

Ingredients:

  • 1 lb of dried black eyed peas
  • 1 tablespoon of olive oil
  • 5 carrots, diced
  • 1 tablespoon of celery seed
  • 2 stalks of chopped celery (optional)
  • 1/2 large onion, diced
  • 6 cloves of garlic, minced
  • 1 large ham bone with meat scraps on it (with about 3/4 lb of ham scraps)
  • 1 small can of diced tomatoes with peppers
  • 5 handfuls of torn kale leaves (remove your stems)
  • tsp of course ground black pepper
  • 2 to 3 cups of water

Directions:

  • The night before: Rinse your black-eyed peas and pick through and discard anything that isn’t a black-eyed pea.  Soak in water overnight.
  • The next day, drain and rinse your peas
  • In a skillet, heat your olive oil.
  • Sauté your carrots, celery, celery seed and onion on a medium heat for about 5-7 minutes.  Do not burn your veggies.
  • Add the garlic and sauté for another 2 minutes.
  • Put your veggies in your crockpot.
  • Add in the ham bone, extra ham if needed, rehydrated black-eyed peas and the water and simmer for about 6 hours in your crockpot. 
  • Add in the tomatoes.
  • Remove the bone scrapping off any additional ham scraps into the soup.
  • Simmer for another 30 – 45 minutes.
  • Add in your kale leaves until the leaves are done, approximately 10 minutes of cooking.

Let cool and enjoy, maybe with some homemade corn bread on the side!  This is a hearty soup that will leave you warm and satisfied!

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Until Next Time,

Mrs. Kay L. Rice