TASTE: Turkey Kale Chili

Chilly? Try Chili!
The weather has officially cooled off to a steady chill here in the city. The wind is whipping around building corners and I have to make sure to don my hat and gloves before I leave the coziness of my apartment. It's officially... November. I've decided to kick off a few of my favorite cold-weather recipes. It's time for soups, chilis and stews! This is a really healthy spin on a hearty autumn favorite. I adapted this recipe from TheKitchn and served it at an impromptu party here at the apartment - it was a crowd-pleaser!

Turkey-Kale Chili Ingredients:
- 1 lb. Turkey
- 1 medium onion, diced
- 1.5 tbsp. cumin
- 2 tbsp. brown sugar
- 2 tsp. Italian Seasoning
- 2 tsp. salt
- 2 tsp. pepper
- 2 tbsp. tomato Paste
- 2 14.5-oz. cans diced tomatoes
- 1 can black beans
- 1 can garbanzo beans
- 1 bag frozen corn kernels (I used fire-roasted, available at Trader Joes)
- 2 cups chicken broth
- 1 large handful of kale, roughly chopped/shredded

Method:
1. Head your stock pot over medium and coat the bottom with olive oil. Combine the turkey, chopped onion and garlic and cook it all together (until the turkey turns white), about 7 minutes. Make sure to season it with the salt and pepper! Mmm it already smells grand.

2. Add the brown sugar, cumin & Italian seasoning to the turkey. Make sure to mix it up well.

3. Add the tomato paste and diced tomatoes to the mixture. Stir well.

4. Add the chicken broth, garbanzo beans, black beans and corn to the mixture. Stir well. Cover the mixture and lower the heat to medium-low. Cook for about 20 minutes.

5. Finally, add the kale and cook uncovered for about 15 more minutes. 

Bon Appetit.
I like to pair this recipe with crumbly corn bread and a favorite autumn brew. Your belly will be warm and full! Keep an eye out next week for another (slightly heartier) chili favorite!

TASTE: Lavender-Agave Limoncello

Inspiration for Lemons.
I'm already longing for my time in Italy. This past summer I took the most epic of all trips and backpacked through Europe with the love of my life. This is a trip we had been dreaming about for 6 years, and it came to a beautiful and adventurous culmination during the month of June. We ate SO well, and I've been mulling over a couple of exotic recipes that I want to attempt to make stateside. So maybe I can't exactly replicate this astounding margherita pizza from Naples (apparently the flavor is in the water), but I can try my hand at a few other tasty treats. The first of my European-inspired attempts is limoncello. FYI it takes a bit of patience to make this (so add PATIENCE to your ingredient list. Seriously.)

Limoncello is served in Italy at the very end of a meal, when your belly is gleefully protruding over your pants and your mouth is dumbly drunk from the pleasing combination of bufala mozzarella, hot doughy bread, fresh spiced basil-tomatoes, savory white fish, home made pasta and of course, wine. And dessert. And then more wine. Need I say more? Then, at the very end of the meal, limoncello seals the deal. It's the last kiss of the night before you roll yourself into bed. And it's glorious, to say the least.

I got this recipe from a dear old Italian woman who ran a restaurant up in the foothills of the Amalfi Coast. She laughed at me while she wrote the recipe down, saying, "You can try, but you won't be able to make this back at home." Apparently that is because the Italians use 100-proof alcohol in their recipe, which is, well, not exactly sold in the U.S. We basically have to make do with a lot of vodka. So I fashioned my own concoction based on her recipe, along with Giada's (obviously), this recipe from Linden Hills Co-op and this recipe from Imbibe. And I decided to make two batches, one regular and one using infused lavender and agave. Time to get crazy!

Lavender Agave Limoncello
Ingredients:
- 2 cups vodka
- 5 lemons, peeled
- 2 limes, peeled
- 1/2 tsp. lavender
- 2/3 cup agave
- 1 cup water
- Juice from 2 lemons

Method:
1. Using a vegetable peeler or sharp knife, peel the lemons and limes carefully. Trim away any white pith from the peels, as the pith can make the limoncello taste bitter.

2. Place the peels in a large pitcher and pour 2 cups of vodka over the peels. Add in the lavender. Cover the mouth of the pitcher with plastic wrap and set the pitcher in a cool, dark place. Allow the peels to steep for at least a week. (This is the part where your patience needs to kick in.)

3. After a week has passed, combine the agave+water+juice from two lemons in a saucepan and bring to a boil. I like to boil the sliced lemons in with the sweetened mixture (it gives it a yummy sweet-and-sour flavor!) After the mixture has boiled for a good 5 minutes, remove from heat. Let the mixture cool completely. (Again, utilize your patience and just walk away. You can do it.)

4. Once it's completely cooled, the agave+water+lemon mixture should be the consistency of syrup. Strain the syrupy through a fine mesh strainer. This should weed out all the lemons and seeds. Double strain if necessary. Set the syrup aside.

5. Next, strain the lemon peel-vodka mixture.

6. Combine both mixtures and seal in a glass jar. I got mine at Crate & Barrel, but I also used a mason jar as a second container. Store in the freezer for up to a month.

Now Enjoy! You can serve the limoncello in shot glasses at the end of the meal, or you can use it as a cocktail mixer. It's a snazzy beverage, perfect for the coming months' holiday celebrations.

To Make Regular Limoncello
Follow the above method with these ingredients: 
- 2 cups vodka
- 5 lemons, peeled
- 2 limes, peeled
- 1 cup sugar (I used raw)
- 1 cup water
- Juice from 2 lemons

Drink and Be Merry.
I hope you love this as much as I do. Soak up your inner-Italian and enjoy. It's a real treat.
Bon Appetit!

TASTE: Coconut Mango Baked Oatmeal

Happy Monday, friends! It's about time for a new recipe. This one came to me, sort of in a dream, and the dream spectacularly came to life. Mad props to my Dream Project partner-in-crime Carrie, who first introduced me to the notion of baked oatmeal. It's a great go-to recipe I often make when guests come to town or for a weekend brunch with friends. It's also great to make on a Sunday night to have throughout the week for a nutritious snack. P.S. I get a little carried away with the toppings (but you can, too!)

Ingredients:
- 3 cups Rolled Oats
- 2 Eggs
- 1/4 cup Agave
- 1/2 cup shredded Coconut
- 1/4 cup Butter, melted
- 1 Mango, pitted and chopped*
- 1 cup Almond Milk
- 1 tsp. Ground Cinnamon
- 1/2 tsp. Salt

Method:
1) Pit and chop an entire mango. Combine in a bowl with the coconut. Set aside.

2) In a large bowl, combine the oats, salt and cinnamon. In another bowl, whisk the eggs and combine with the almond milk, agave and melted butter. Stir into oat mixture until blended.

3) Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Yields 9 servings.

Note * You can add (almost) any kind of fruit into this baked oatmeal treat. Apples and blueberries are lovely for a fall-theme main dish. Strawberries and oranges are a summery way to celebrate the oatmeal indulgence. Most recently, I added a mix of chopped mango and papaya (with a smattering of nutmeg) and I think it was the most delicious ever. So get creative! Fruit are your friends.

Brunch it up! And maybe add a mimosa.

TASTE: Very Berry-licios Salad

 I have never been a huge fan of salads. I'm a woman, so apparently I should love salad and rightfully gorge myself on it. As if it's some badge of honor. This is one of the huge disappointments I've found with being a member of my gender. Apparently all self-respecting women should just eat lettuce as a meal. This proves you're "taking care of yourself" or something. Ew. I am just not one of those rabbit-like salad eaters. I like protein. I like fruit. I like cheese. And throw in a little wine. So sue me. No don't. But for REAL throw in some bread and I'm a happy girl.

Here's the Deal.
I decided to create a GOOD salad. I'm gonna go ahead and tell you that this is a success story. Read on.

My delicious tasty oh-so-yummy salad consists of:
- A handful of Romaine Lettuce
- Another handful of Spinach
- 1/4 sliced avocado
- 1/4 cup blueberries
- 1/4 cup sliced cucumbers
- 1/4 cup sliced kiwi
- A smattering of sunflower seeds
- A sprinkling of sliced almonds
- A light shower of grated Parmesan cheese
- A pinch-ful of fresh Rosemary
- Salt and Pepper to taste

Lets Dress* it up:
- 1/2 cup fresh strawberries, quartered
- 1/2 cup fresh blueberries
- 1 tbsp. olive oil
- 1 tbsp. agave nectar
- 1/2 tbsp. balsamic vinegar

*This dressing has been adapted from the Gluten-Free Goddess recipe for "Berry Dressing"

Method:
1. Combine all the "salad stuff."
2. Combine all the "dressing fixings" into a food processor. Blend until mostly smooth (it will be textured) and then toss delightfully over the delicious yummy salad. Bring on the taste.

// I canned my dressing in ball jars. Just a bit of my Southern roots coming out. And yes, that is my specialty quiche, as well. //

My friends agreed. I may or may not have made this in honor of a ladies lunch and bridge club session. I would normally feel embarrassed of what you think of me for saying that, but for some surprising reason I just don't. I'm learning to play bridge and learning to love salad. And this was a goooooooooood salad. Enjoy your taste buds again, ladies. And eat your heart out. You're welcome.

TASTE: Granola Protein Bars

Happy Monday! I want to share a healthy recipe with you from my dear friend Natalie. She is so ripped. Even though we live far apart, she is still a mega inspiration to me on a daily basis. She is a beautiful lady, inside and out, and I often find myself missing her sweet spirit and uplifting view on life. And she can just really make me laugh. Natalie has a fierce dedication to working out and eating healthy, and I am often honoring her recipes and workouts here on Oy!

She is Miss Fresh Life. And she's done it once again.

Getting Fit.
Okay, I know martinis (above) aren't the healthiest choice, but we like to indulge, too! On a much healthier note, I've savored Natalie's Granola Protein Bars after (and sometimes before) my workouts, and these tasty treats have really improved my recovery. These aren't like the sugary bars you buy in the store; they are chock-full of protein and fiber. They contain awesome raw ingredients like bananas, walnuts, shredded coconut and protein powder. I won't list out the details of the recipe, you can link over to her site here to check it out step by step. Here are my highlights of the recipe process:

Victory.
Yum. These granola bars are killer. Natalie mentioned putting them in the freezer, and that's my favorite way to enjoy them. Usually I only eat a half a bar because they are so hearty and filling. They are the perfect fuel for a pre-workout or a great post-workout snack to tide you over until dinner time. Plus, they are husband approved.

Taste Test.
It has already been determined that I'm a dork. A neon-donning, granola-bar-scarfing dork (see above exhibits for confirmation.) I was honestly a little nervous about making something with protein powder (since I feel like all the stuff in the grocery store is crap), but I found a pretty legit brand at Whole Foods that was worth the investment. It doesn't taste too chalky and doesn't contain any soy (I don't want my man eating soy!) I used the Garden of Life Raw Protein in the vanilla flavor and I have been very pleased. These granola bars are so awesome; almost as awesome as Miss Fresh Life herself.

Enjoy your healthy treat. You will NOT be disappointed. Bon Appetit!

TASTE: A Sweet Springtime Snack

Happy Monday, Friends!

I have news for you. I have finally discovered the perfect snack. Or breakfast. Or anything. It's just the tastiest treat. (Okay, I didn't discover it, but I discovered it for myself, you know what I mean.) It's even better than dessert at Max Brenner's, no joke. I've been treating myself to this since I started loading up on extra berries at the Haymarket. Having an abundance of berries around the house makes me feel like the Queen of England. This snack is truly magnificent. Live it up and treat yourself.

This is how I build it (in the order of layers, from bottom to top):
- Greek yogurt (I like Fage, but I don't discriminate)
- Granola
- Strawberries
- Sliced almonds
- Blueberries
- Walnuts
- Shredded Coconut
- Drizzle with Honey*

*The honey I use is from the fabulous honey store that I'm madly in love with. I find excuses to walk through this little boutique, Follow the Honey, far more often than I ever actually need to. They have honey on tap. They have beeswax candles. They have honeycomb jewelry. I can't get enough. Just like this tasty parfait.

I hope this special snack will brighten your Monday and make you feel like the sweetness of springtime is just around the corner :-)

Bon Appetit!

TASTE: Fresh Veggie Homemade Salsa

I woke up this morning to inches of fresh white snow.

I couldn't help but cry out in shock. Yes, it's been on the forecast for days, but I've been willing it away! More snow? MORE??? I mean, we still have icy patches of dirty snow from Nemo. There are thousands of cigarettes burned into each of these disgusting snowy depositories. Selfishly, I wanted to run errands today. I wanted to RUN today. This weather, while it looks positively lovely outside my window, is really cramping my style. I can't drive in the snow! I can't do anything in this weather. I want to see little pink buds on the trees, I want the sun to warm my soul and tan my sallow face. I want to wear sandals on my pedicured feet and sing pop songs at the top of my lungs whilst skipping down the cobble-stoned streets. But it is 30 degrees and STILL snowing. Hmm have I complained enough? I am doing everything I can to beckon Spring: I'm thinking happy thoughts, dressing in neon colors, and making summery foods. Like this homemade salsa (best if served with margaritas).

Take a moment to gather all these Fresh Ingredients:
- Tomatoes (3-4)
- 1 Onion
- 1 Lime
- 1 Hot Pepper
- 1 Bunch of Cilantro
- Salt and Pepper (to taste)
- Some Garlic (if you really want to add a kick - this is optional!)

The Method: (is pretty simple)
- Quarter the onion and tomatoes and throw them in the food processor. Blend just a bit.
- Then add the cilantro and 1/4 of the pepper (depending on how spicy you like it!), and blend those as well.
- Lastly, cut up the lime and squeeze all the juice into the mixture.
- Add salt and pepper to taste. Voila!

Yum.
I put my salsa in re-seal-able jars so we can eat it at our leisure. There is no need to ever buy store-packaged salsa again! Now if you really want to get crazy... here is a lunch I've been making with the salsa lately. It has tons of veggies so it feels fresh and healthy. I love feeling like I'm getting lots of veggies in early in the day :-)

Ingredients:
- 1/2 Avocado, sliced
- 1/2 onion, chopped
- 3-4 Baby Bella Mushrooms, chopped
- Some shredded Mozzarella
- A handful of Baby Spinach
- 1 Tortilla
- The yummy salsa you just made!

Method: Combine all and enjoy! It's even more fun if you have a pretty plate to munch upon. See, you're ready for Spring already.

Happy healthy lunch day!

TASTE: Bacon-Nutmeg Quiche

Yum yum yum.
Happy Saturday! I hope you're enjoying this lovely weekend. Brunch is a weekend staple, so I thought I would share one of my favorite recipes. No matter what season, quiche is always an appropriate go-to. I got this particular recipe from my dazzling mother. Once you get the hang of quiche, you can pretty much whip anything together with eggs and a pie crust and it will turn out hot and delicious. Mmm I love brunch. Especially when my mom makes it. I sit at her kitchen bar and drink coffee and she scolds me for putting my feet up on the counter. It's a marvelous tradition.

Ingredients:
- A 9-inch unbaked pie crust
- 1 tsp. unsalted butter or olive oil
- 1 small yellow onion, chopped
- 2 cups shredded swiss cheese
- 6 slices lean bacon, cooked, crumbled
- 2 tbsp. all-purpose flour
- 3 large eggs
- 1 cup low-fat milk
- 1/4 tsp. salt, to taste
- 1/8 tsp. ground nutmeg

Directions:
1. Heat oven to 400 degrees.
2. In a 6-inch non-stick skillet melt the butter (or olive oil) over moderately high heat. Add onion* and saute for 5 minutes or until soft, then transfer to a medium bowl.
3. Toss onion with cheese, bacon and flour. Spread this mixture in pie crust.
4. In the medium bowl, whisk together the eggs, milk, salt and nutmeg.
5. Pour mixture over the cheese, bacon and flour in the pie crust.
6. Bake uncovered for 35 minutes or until center is set.

*Sometimes I add mushrooms and green pepper. The more veggies, the more fun!

Bon Appetit! My husband tends to scarf this down within a day. Hopefully you will be equally as endeared to the tastiness of it. Let me know how yours turns out! Happy brunching!

TASTE: Be Mine: French Crepes

Happy Friday! In celebration of this grand weekend, I wanted to share a delightful recipe with you. And with Valentines Day around the corner, this could be a fun way to surprise your love with a special brunch on that oh-so special day. This is a super easy crepe recipe that I have indulged in at least half a dozen times. They are fairly simple to make and really, truly delicious.

Ingredients:
- 2 cups All-Purpose Flour (I used whole wheat)
- 4 Eggs
- 1 cup Milk
- 1 cup Water
- 1/2 teaspoon Salt
- 1/4 cup Butter, melted

*Keep in mind, this recipe yields about 16 crepes, so I usually divide it in half unless I'm cooking for hobbits.
**Cooking on a griddle makes this even easier. Don't own one? Here is a great, inexpensive option.

Directions:
1. In a large mixing bowl, whisk together the eggs and flour. Slowly add in the milk and water, stirring to combine. Add the salt and butter, beat the mixture until completely smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour the batter onto the griddle, using about 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. (I used my spatula to spread out the batter in a large circular motion. The batter is thin, so the crepes should be thinner than a pancake on the griddle.)
3. Cook the crepe for about 2 minutes, until the bottom is lightly browned. Loosen with a spatula and flip to cook the other side. Serve hot.

Here's where they get a bit fun. You can do savory or sweet ingredients in the crepes. I made two types:

*Sweet Crepes: Filled with sliced strawberries, bananas and Nutella.
*Savory Crepes: Filled with artichoke hummus, shredded mozzarella cheese, diced tomatoes and avocado.

I also made an inpromptu brunch beverage: I combined equal parts orange juice and cranberry-pomegranate with a twist of lime. And perhaps a shot of rum. What?? Don't judge. It was afternoon by the time we actually ate...

And voila! Brunch is served. Let me know if you give this recipe a try, especially if you attempt it to impress your Valentine. Bon Appetit!