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Deborah says: “I fell in love with this vinegar years ago and have been completely spoiled by it. In my opinion, nothing else comes close in depth of flavor and body. Its luscious viscosity makes it a sauce unto itself. Use it as a glaze for steak, pork, or poultry, or drizzle it over arugula or radicchio. I even add it to roasted vegetables such as haricots verts and Brussels sprouts when they come out of the oven. It is expensive, but—believe it or not—it costs less than other balsamicos of comparable quality. It’s so rich that a little goes a long way.”

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Turkey Chili (Not-so-Simple)

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Kateryna Odyntsova

[donotprint]STRATEGY SESSION:  Chili is typically made with beef, for which I substitute turkey in this particular recipe. I could also have used buffalo (bison) to reduce calories, fat, and cholesterol.  Instead of using standard vegetable oil, which is only 23% monounsaturated, I upgrade to macadamia nut (81% monounsaturated).  I reduce the glycemic index of the beans by using homemade instead of canned, although canned kidney beans are offered as an alternative. Because beans are very carbohydrate dense, I only use 1 1/2 cups, and I balance them with the onions, peppers, garlic, and tomatoes which are at the other end of the density spectrum.  Since glycemic load is a function of the quantity of carbohydrate and the GI of each component,  the GL of the final dish is moderated.
  At the center of Trufflehead is the notion that, with a little help, anyone can learn to cook delicious healthy food. I envision Truffleheads everywhere tapping hundred of icons and hyperlinks and advancing confidently from the most basic dishes to more challenging ones. The best place for them to get the hang of it will be a series of paired recipes now called-- for lack of a better name-- Doppelgängers. (If you can think of a better one, please let me know.) Although historically the dopplegänger was a person’s evil twin, somewhere along the line it lost the bad rap and became--in common parlance--just a body double. Trufflehead’s dopplegängers (designated “simple” and “not-so-simple” ) look the same but are prepared differently and have distinctly different flavors. One is more complex than the other, so the cook and the recipe evolve together. The dish presented here is an upscale version of Turkey Chili (Simple), which calls for a packet of "chili seasoning". Its only aromatic is a green pepper. Well, you gotta start somewhere! Instant flavoring is fine for a cook’s first venture into chili world, but it’s not likely to hold anyone’s interest for long. By contrast, T.C. (Not-so-Simple) begins with a sofrito of onions, green peppers, and garlic. Pump that up with a blend of standard spices (chili powder, cumin, oregano, red pepper flakes, bay leaf) and not-so-standard ones (smoked paprika, chipotle powder) and you're going places. Add a splash of red wine vinegar and you're really got something! You can have “Simple” in half an hour, but “Not-so-Simple” takes a little longer. Happily, it’s worth the wait.  Serving suggestions: I like a green salad with a tart vinaigrette or cole slaw on the side. The chili is basically a meal in itself.[/donotprint]

Comments&Trackbacks

  • December 20 2010, 9:23 AM
    [email protected]

    Such a great recipe, Deborah. I know I will want good and hearty after the holidays… and considering what I am doing for CHristmas… this is sooo simple! I love the way you explain each element… good healthy stuff!

  • December 20 2010, 11:07 AM
    Deborah

    I can just imagine what you’re doing for the holiday, Deana!! Enjoy!!
    Deborah

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