20 June 2015

Turkey & Black Bean Chili


School ended yesterday and I am on sweet, sweet summertime! Which means I can finally clean and decorate my new home, go grocery shopping, and COOK.

My husband, mom and brother love all things spicy. It just cannot get hot enough for them. I, on the other hand, can only handle a moderate amount of "kick" before my eyes tear up and my nose starts running. It can be tricky to find something with a lot of flavor that we both love and this little recipe hit the nail on the head.

I made it all in my big ole wok and it gave us plenttyyyyy of leftovers! 

Here's what ya need to make it:
- 2 lbs. ground turkey
- 1 can (14oz) of diced tomatoes
- 1 can (14oz) of tomato paste
-2 cups of chicken stock
- small yellow onion
- 1 can black beans, drained and rinsed
- 1 pack of Uncle Ben's whole grain ready rice
- 1 tsp. cumin
- 1 tbsp. chili powder
- 1 tbsp. vegetable oil
- chipotle peppers in adobo sauce

To serve:
fresh cilantro
sour cream
shredded cheese
avocado

Directions:
- heat the vegetable oil in the wok and cook the diced onion until soft - about 5 minutes
- add the ground turkey and cook until browned all the way through.
- drain the excess fat and oil
- put wok back on low heat
- add diced tomatoes, tomato paste, chipotle peppers (with sauce) and chicken stock, stir slowly
- add cumin and chipotle powder (I don't generally measure out these spices, but I estimated the amounts above for you)
- add the rice and beans
- let simmer for 10 minutes, stirring occasionally

Before you scoop and serve, remove the chipotle peppers and enjoy!

Top with cheese, cilantro, sour cream, and avocado and dig in :)
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13 June 2015

8 Months Old and On the Move!

This boy turned 8 months old on the eighth!




Is it just me or did my baby get replaced by a little BOY?!

This boy has my heart I tell ya. He is not the little snuggle monster I had imagined he would be, but instead he is a goofy, energetic, "crazy-baby," perfect, little bugger. Well, that's one side of him... that's the "hey, I'm comfortable and I know everyone here" baby.

He cracks me up when he is around people he doesn't know. He gets a serious, furrowed brow and stares down any and all strangers until he decides if he likes them or not. There was a lot of this when he came and visited school this past week. The kids loved him!

I only have 5 more school days at my current job. It is certainly bittersweet to leave behind another school and some amazing colleagues and friends, but I cannot wait to see what the future holds. Parker and I are having lots of discussions about what next year will look like job-wise and some important decisions will be coming up shortly. We will keep you posted!
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05 June 2015

Edamame & Chickpea Salad

I loveeeee a good salad and I was getting a little tired of the same old spinach, avocado, cucumber, mushroom and tomato goodness I always eat so I thought I would switch it up!

I recently bought Joseph's chickpea salad on a whim because it looked delicious and it was. I quickly realized that I could easily make a similar salad myself. This is a "throw it all together and enjoy" type of deal which is my favorite:
Voila!

Here's what's involved:
1 can of chickpeas - drained and rinsed
edamame
craisins

In food processor: 
1 clove of garlic, carrots, red pepper
grind up into small pieces

Mix all the ingredients together.
Drizzle olive oil and sunflower oil on top.
Sprinkle italian seasoning, cumin, and sea salt to your liking

Stir, stir, stir, mix, mix, mix
Refrigerate & enjoy at your leisure.

Perfect salad for lunch or for a side dish.
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