Tag Archives: Fall

Lean Mean Clean Turkey Chili and Cornbread.

Clean eating | Dairy-free | Soy-free | Nut-free | Gluten-free option

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You guys. This chili. It is so easy, so flavorful, and all of my girls love it! I have to compete for leftovers with my 2-year-old, so you know that’s good!

And the cornbread? We are lovers of sweet, buttery, dessert-y, there’s-nothing-good-for-you-about-this cornbread; slathered in honey, these 100% clean muffins really do check the boxes for us! I first made them when I was still eating dairy-free and they work great that way. These muffins are absolute heaven.

Florida “fall” is finally starting to peek out its head a little around here; I got to wear jeans 2 days this week! So of course I’m pulling out all the cool-weather comfort food. And this meal is comforting without the post-comfort-food bloat and blech that I so often feel. I was sick all week, and the two dinners I needed were this (albeit with storebought tortilla chips instead of the cornbread) and my Chicken and Dumpling Soup. If I can make these while half-dying of plague, you know they’re weeknight easy!

Clean Turkey Chili

Original recipe here

  • 2 tsp olive oil
  • 1 medium yellow onion, chopped
  • 1 medium red bell pepper, chopped
  • 3-4 garlic cloves, finely chopped
  • 1 to 1.5 lbs lean ground turkey (I often split half turkey, half lean ground beef because we don’t eat much red meat and we can always use the iron)
  • up to 4 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt (plus more to taste)
  • 1, 28-oz can diced tomatoes, undrained
  • 1 1/4 cups low-sodium chicken broth
  • 2, 15-oz cans dark red kidney beans (I always choose low sodium)
  • 1 cup frozen corn
  1. Heat oil in a large pot on medium-high heat. Add onion and red pepper and saute a few minutes, stirring frequently, until softened. Add garlic and saute and stir another couple minutes until fragrant.
  2. Push the veggies to the edges of the pan and add the meat to the middle, breaking it up to cook until no longer pink. Gradually mix it into the veggies.
  3. Stir in the spices and salt and cook 20 seconds to toast the spices.
  4. Stir in the remaining ingredients, bring to a boil, then reduce heat and simmer 30-45 minutes or until thickened and flavors come together. Taste to adjust salt and seasonings as necessary.
  5. Top with toppings like shredded cheese, sour cream, avocado, tortilla chips, etc. and serve with cornbread! This chili tastes even better the second day!

Clean Cornbread Muffins – usually makes 12-13 muffins

Original recipe here

  • 1 1/8 (1 cup plus 2 Tbsp) cup whole-wheat pastry flour (for gluten-free, use a hearty gluten-free flour of choice)
  • 7/8 cup (3/4 cup plus 2 Tbsp) cornmeal
  • 1 1/2 Tbsp baking powder
  • 3/4 tsp (plus a pinch, optional) salt*
  • 1 1/3 cups milk*
  • 6 Tbsp unsalted butter, melted and slightly cooled*
  • 2 eggs, beaten
  • 1/4 cup honey

*Dairy-free: 1/2 tsp salt, 1 1/3 cups unsweetened almond milk, 6 Tbsp soy-free buttery stick like Earth Balance Brand, melted (it’s usually salted, which is why we decrease the added salt in the recipe)

  1. Preheat oven to 350 degrees and spray wells of a muffin tin with soy-free cooking spray.
  2. Combine dry ingredients in a medium bowl. Add liquid ingredients and stir until just combined; do not overmix.
  3. Ladle 1/4 cupfuls into each well of the muffin tin. Bake 15-20 minutes, until a toothpick inserted in the center comes out clean. If you want them a little more golden on top, place them under the broiler for a minute to brown slightly.
  4. Let cool in pan before carefully removing. Serve dripping with honey!
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Sweet potato pancakes.

Dairy-free option | Soy-free | Nut-free | Clean-eating option

sweet potato pancakesWell, I’ve done it. I actually managed to get my child sick of one of her favorite foods in the world. Looks like Pancake Friday wasn’t such a great idea after all… So in tribute to the demise of Pancake Friday, I give you my final pancake recipe for awhile.

Now, for the record, these Sweet Potato Pancakes were not the straw that broke the camel’s back. They were amazing. My husband’s cousin asked for the recipe & they were a hit at her house too! These are perfect for fall, & just sweet enough with real maple syrup.

  • 1 1/2 cups whole-wheat pastry flour
  • 3 1/2 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. cinnamon
  • 1 1/4 cups mashed baked sweet potatoes (about a tuber & a half)
  • 2 eggs, beaten
  • 1 1/2 cups milk (I used almond)
  • 1 tsp. vanilla
  • 1/4 cup butter or coconut oil, melted & cooled
  • 2 Tbsp. brown or coconut sugar
  1. Sift together dry ingredients.
  2. Add remaining ingredients & mix until fully incorporated.
  3. Heat a griddle on medium heat & grease with cooking spray (PAM for Grilling is soy-lecithin-free).
  4. Drop 1/4-cupfuls of batter onto hot griddle & cook until edges are set & bubbles begin to form. Flip & cook until both sides are golden.
  5. Serve topped with maple syrup & a dusting of cinnamon.

Adapted from here.

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Pumpkin Apple Cream Cheese Streusel Muffins. Intensely delicious.

Fall is always the most depressing season here in Florida. While friends in other parts of the country & world are posting on Facebook about cooler temperatures, fall leaves, & sweaters, I’ve been in flip flops since February & my A/C is still blaring 24 hours a day. I miss seasons. I miss jeans! It wouldn’t hurt to come home from a run not dripping with sweat either…

So I try to will Fall here to the subtropics from my kitchen. Today’s post is my hail-Mary, 4th-&-goal, “It’s Fall, gosh darn it!”

muffinsThese muffins are intense. Amazing. Fall in a mouthful. And you know what? It worked! We’ve been soaking in torrential rains since Monday afternoon, & the temperature on my dashboard actually started with a 6 this morning! 69 degrees! It’s FALL in Florida!!!

…until it dries out & both temps & humidity go back up to the 80s for at least another month. But you know what? I just wore jeans two days in a row! In September!

Here’s how to bring Fall into your kitchen:

Muffins:

  • 2 1/2 cups flour
  • 2 cups sugar
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup pumpkin puree (use the rest of your can to make these & thank me later)
  • 1/2 cup vegetable oil
  • 2 cups chopped peeled apples (about 1 1/2 apples. I used Braeburns because they were on sale.)

Cream cheese layer:

  • 6 oz. cream cheese, room temp
  • 1/2 cup sugar
  • 2 Tbsp. milk
  • 2 tsp. vanilla

Streusel:

  • 1/2 cup flour
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 5 Tbsp. cold butter, cut into small cubes
  1. Preheat oven to 350 & line 2 muffin tins with papers. (Yield is about 21 muffins)
  2. Make muffin batter: whisk together dry ingredients in a large bowl. In a smallish bowl, mix together pumpkin, eggs, & oil. Mix wet ingredients into dry until incorporated. Stir in apples. Fill muffin cups 2/3 full.
  3. Cream cheese mixture: in electric mixer bowl, blend ingredients until smooth. Place a heaping teaspoon on top of batter in each cup.
  4. Streusel: using a pastry blender or 2 forks, cut ingredients together until they form a coarse crumb. Easily the most time-consuming step; I personally have a love-hate relationship with streusel (love to eat it, hate to make it), but trust me, it’s worth it.
  5. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  6. Optional: top with glaze when cooled (1 cup powdered sugar mixed with 2 Tbsp. milk). But they are insanely delicious without, let me tell you!

muffinLinked up at TidyMom

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Pumpkin-Chocolate-Chip Squares.

The Munchkin speaks very well for being 2 & a few months. She’s doing full sentences, & pronounces most words correctly, with the exception of the toddler W for Ls & most Rs. However, there’s one word in particular that she doesn’t say right, that I am just fine with her mispronouncing for the next month or two: pumpkin.

She pronounces it “pumpmick.” & it is so darn cute!

Saturday morning, My Husband The Occasional Perfectionist was trying to help her say it correctly. To his credit, he did get her to go from “wewk” to “milk,” but I’ll admit I wasn’t overly heartbroken when it didn’t quite take. A few minutes later she was saying the blessing on breakfast & trying to say “we thank thee that we get to go to the pumpkin patch today.” At first she said her usual “pumpmick,” but then paused, remembering that it wasn’t right. She then corrected herself: “mumpick.” Another pause; that didn’t sound right either. Finally she gave up & finished the prayer in a hurry: “name of Jesus Christ, amen.”

Thankfully, it’s still “pumpmick.” & she got her very own Munchkin-sized pumpmick at the pumpmick patch.

Now for some pumpmick — I mean, pumpkin — squares.

These are to die for. Period. I make these countless times every fall — it helps that the recipe uses exactly half a small can of pumpkin, so you just have to use up the rest, right? I mean, just look at all those moist, delicious crumbs! Martha really does it right.

  • 2 cups — spooned & leveled — all-purpose flour
  • 1 Tbsp. pumpkin pie spice*
  • 1 tsp. baking soda
  • 3/4 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 1/4 cups sugar
  • 1 large egg
  • 2 tsp. vanilla
  • 1 cup canned pumpkin
  • 1 pkg. (12 oz.) semisweet chocolate chips
  1. Preheat oven to 350. Line a 9×13 pan with foil, making sure that the foil goes up the sides.
  2. Combine the dry ingredients in a medium bowl; set it aside.
  3. Cream butter & sugar together until it’s smooth. Then beat in the egg & vanilla; scrape sides of bowl. Beat in pumpkin puree, making sure there’s no unincorporated butter mixture at the bottom.
  4. Mix in dry ingredients on low just until combined. Then fold in the chocolate chips.
  5. Spread the mixture evenly in the bottom of the pan.
  6. Bake 35 to 40 minutes or until a toothpick comes out with just a few of those moist delicious crumbs I mentioned.
  7. Cool completely in the pan. (Yeah, right. You smell it & resist.) Use the foil edges to lift the bars from the pan, then peel off the foil & cut with a serrated knife. Enjoy!
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