Pesto - Ina Garten Recipe

Pesto

from: https://www.foodnetwork.com/recipes/ina-garten/pesto-recipe-1951665

Ingredients:

1/4 cup walnuts
1/4 cup pignolis (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan

Directions:

Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade.
Process for 15 seconds.
Add the basil leaves, salt, and pepper.
With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.
Add the Parmesan and puree for a minute.
Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Greek Yogurt Parmesan Chicken

 I needed something for dinner tonight.  Found some chicken in the freezer and thought I'd try this one.

It's similar to this other recipe I make but thought I'd try it.  If it comes out good this will be posted and hopefully I'll remember to take a picture.  

I forgot to take a picture of the chicken in the pan but remembered before I dug into this piece.

This recipe is a combination of ones I found online and we loved it.  Larry said that he was leery of it when he saw what it looked like going into the oven but the final results were delicious.

Sweet Potato and Corn Chowder

I've made this recipe twice since I found it and I love it.

In ( ) are all the changes I made based on likes or what I had on hand and it still came out delicious. 
The next time I make it I'll try to remember to take a picture.

from:   Food Network

Level: Easy
Total: 50 min
Active: 25 min
Yield: 4 servings

Banana Blueberry Muffins

 Since I always go to pinterest to find this recipe and then have to go to the creators website to get the whole recipe I finally decided to just put it here.

I finally decided that it was easier to make muffins than a loaf of banana bread and cut it into pieces before freezing for Larry and I liked this recipe.  When we visited Michael and Doris one year Michael had made these delicious muffins and this recipe was the base for them.  It's been my favorite ever since.

This is where I got it from: https://emilybites.com/2019/02/banana-blueberry-muffins.html

Banana Blueberry Muffins

prep time: 10 MINS

cook time: 20 MINS

total time: 30 MINS

 

calories: 141KCAL

These Banana Blueberry Muffins are easy, fluffy, and flavorful with less sugar!

 yield: 12 MUFFINS

Ingredients

• 3 large ripe bananas, mashed smooth with a fork
• 1 large egg
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 5 tablespoons light butter, melted (I use Land O’Lakes) (I use regular unsalted butter)
• 1 cup blueberries
• 1 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup chopped walnuts (my add to recipe)
  

Sheet Pan Chicken and Cauliflower Bake

from Food52

Ingredients:

• Neutral oil, for greasing
• 1 large head cauliflower (about 2.5 lbs pre trimming), cut into florets, large florets halved or quartered if necessary (see photo above as a reference)
• 1 large onion, sliced
• 5 tablespoons olive oil, divided
• Kosher salt and fresh pepper, to taste
• 1 tablespoon whole cumin seeds or ground cumin, see notes above
• 1 tablespoon whole coriander seeds or ground coriander, see notes
• 2 teaspoons smoked paprika
• 1/2 teaspoon cayenne
• 2 cloves garlic, minced
• 6 boneless, skinless chicken thighs, about 1.5 lbs.
• Lemon wedges, flatbread, and yogurt sauce (see notes) for serving

Rotisserie Chicken Skillet

We're home for only a few more days before going to Florida so I want to use up what's in the refrigerator and not do anything too fancy (not that I ever do) for dinners before we leave.  We were going to have salad and I thought some rotisserie chicken would be good to put on it.  I was looking up something about rotisserie chicken when we were driving in the car yesterday and came upon this recipe so instead of just serving chicken on a salad I made this and we really liked it with a side salad.  And the best thing was other than the chicken I had all the other ingredients at home (or I left them out - see NOTE).  I saved it in pinterest but I'm also putting it here to remind me to make it again.

The next time I make it I'll take a picture or maybe when we have the leftovers tomorrow, if I remember.

This is where I found it.
https://www.afamilyfeast.com/rotisserie-chicken-skillet/#tasty-recipes-23479

INGREDIENTS

Curried Chicken Salad

This is my favorite chicken salad recipe.  I have it in Pinterest but I put the ingredients here for easy access.

The actual recipe can be accessed by clicking here

Ingredients

• 2 lbs boneless skinless chicken breasts, cooked and cubed or shredded 

• 1 cup celery chopped 

• 3 green onions 

• 1 golden delicious apple diced 

• 1/3 cup golden raisins 

• 1/2 cup almond slivers
• 
3/4 cup mayonnaise 

• 1 tsp curry powder
• 
1/4 tsp salt 

• 1/4 tsp pepper

Instructions

1. Combine the mayonnaise with the curry powder, salt and pepper and mix well.
2. In a large bowl, combine the chicken, celery, green onions, apple, raisins, and almonds.  Pour the dressing over top and stir until evenly coated.
3. Serve chilled with crackers, on greens, or your favorite way. Enjoy!


Notes: 

1. I use Greek yogurt in place of mayo and less chicken but pretty much all the other ingredients amounts I leave as is except maybe the almonds. 
2. I use whatever kind of apple I have on hand, same with raisins and I usually just make pieces out of whole almonds because that's also what I have.
3. 3 green onions = 1/3 cup

Muesli

Larry found this recipe and it is the best recipe I've made to mimic the muesli that is on cruise ships.  Thank you Viking.
For original recipe click here.


Viking Organic Muesli

Ingredients
2 C (160 g) organic rolled oats
1 C (237 ml) organic low fat milk
1 T (21 g) organic honey
1 lg organic apple
¼ cup (29 g) organic walnuts, chopped
¼ cup (38 g) organic raisins
1 C (28 ml) organic low fat yogurt, any flavor

Directions
Combine oats, milk and honey in a large bowl, stirring until mixed well. Cover; refrigerate overnight. Before serving, peel, core and grate apple and stir into oat mixture along with walnuts, raisins and yogurt.

Prep time: 6 minutes. Chill time: overnight. Makes 4 servings.


NOTE: 
I initially make it with all the ingredients except the walnuts.
It tastes better the longer it sits.
When you want to eat it, add the nuts and more milk to the desired consistency.
Fresh fruit such as blueberries and strawberries are good to add too.

Be creatuve with the ingredients.  Add craisins/any dried fruit with or instead of raisins

Roasting Vegetables Timetable

Got this here:  https://www.cookingclassy.com/roasted-vegetables/

How Long Do I Roast Vegetables?

Approximate cook times you’re looking at for roasted vegetables (cut into 1-inch pieces. I use about 1 – 2 lbs) at 400 – 425 degrees (don’t forget to toss halfway):

• Asparagus – 20 minutes
• Bell Peppers – 20 minutes
• Broccoli – 25 minutes
• Brussels Sprouts (halved) – 25 minutes
• Butternut Squash – 30 minutes
• Cabbage (cut into 1-inch thick slices) – 30 minutes
• Carrots (cut into 1-inch chunks or baby carrots)- 30 minutes
• Cauliflower – 25 minutes
• Corn (cobs left whole with husks) – 40 minutes
• Green Beans – 20 minutes
• Kale – 15 minutes (it doesn’t need to be in a single layer)
• Onions – 35 minutes
• Potatoes (russet, red, yukon) – 45 minutes
• Sweet Potatoes – 30 minutes
• Tomatoes (grape or cherry) – 15 minutes
• Yellow Squash – 20 minutes
• Zucchini – 20 minutes

Try this corn on the cob

I got this from a comment on this web site
https://www.epicurious.com/recipes/food/views/basic-method-for-cooking-corn-on-the-cob-40047

This is great. Simple is helpful most days! I put the corn in the pan of water pre boil without removing the husks prior. Nor do I add salt or sugar. I leave it in 5 to 10 minutes after it starts boiling. After it's done they come off so much easier and it is cooked perfectly, and I don't need to rush. I then put corn on an oven tray with a little bit of spices and butter for about 5 minutes on 350°. The corn is absolutely perfect. That was an accidental find because I was reheating it. It tasted as awesome as your mother or grandmother or whomever used to make!

VANNAWHEELER731 FROM LAKE CITY, FL / 

FLAG IF INAPPROPRIATE

Asparagus Soup

Even though we had a bunch of leftovers in the refrigerator for some reason I felt the drive to make something else.  There was a pound of asparagus that I bought on Sunday at Aldi because it was a good price and just didn't feel like roasting it as a side vegetable so I thought "what about asparagus soup?"

I looked at a bunch of recipes but wanted to make it healthy, not loaded with a bunch of cream so found  a healthy one  and this is how I made it.



Asparagus Soup
1 pound asparagus
2 potatoes
1 onion
2 cloves garlic
1 can chicken broth

Cut off the ends of asparagus and cut into 2 inch pieces.  Dice the potatoes and the onions.  Mince the garlic.  Add everything to a pot with the broth and cook for about 1/2 hour until it's all soft.

Using a hand blender blend it all together and add some milk if it's too thick.  Season with salt and pepper.  Serve with warm bread and grated cheese.

It was really good and we had leftovers too.

Pesto

Since I have tons of basil and I'm going in for surgery in 4 days, I better make some pesto soon!!

I sort of used this recipe from http://www.closetcooking.com/2010/08/basil-pesto.html
I made two batches

In both batches I doubled the recipe but I used walnuts instead of pine nuts because that's what I had, a little more garlic and in the second batch I not only doubled the entire recipe I used twice as much basil.

Banana Split Cake

I looked online and couldn't find a recipe like the one I have that I got in the 1970s from Rosella from Garden Club.  This recipe was so good that I decided I would make it rather than try one of the others although I substitute 8 oz cream cheese for 1/2 cup butter and 2 eggs in the original recipe since the eggs would be raw which wasn't a problem back in the 70s.

Banana Split Cake
Crust:
1/2 cup butter
1 cup flour
1/4 cup chopped nuts
1/4 cup brown sugar

Mix and line a greased 9 x 13 pan.  Bake at 400 degrees for 10-12 minutes

1st Layer:
2 cups confectioners sugar
8 oz cream cheese

Beat until creamy.  Spread over crust.  Cool in refrigerator for 15 minutes.

2nd Layer:
1 (20 oz) can crushed pineapple well drained.

Spread over crust and Layer #1

3rd Layer:
3 bananas

Sliced over layers

4th Layer:
1 cup fresh sliced strawberries or 2 (10 oz) packages frozen strawberries drained.

Spread over earlier layers

5th Layer:
1 large container of Cool Whip spread over top
Sprinkle with chopped nuts

You can make the crust ahead of time and then add the other layers on the day you serve it.

Vanilla Vinaigrette Salad

Audrey invited us over for dinner the other night and I was bringing a salad.  I had fresh strawberries and oranges so looked up a salad that would have those ingredients.  I found one called "Salad Greens With Oranges, Strawberries and Vanilla Vinaigrette" at food.com and then remembered I had vanilla balsamic vinegar from F. Oliver's and made it "my own" as they say about singers.

Proportions aren't necessary.  Just use what you like or have on hand.  I'm listing what I've included in various versions I've made this past week as a reminder of options for next time.

My Vanilla Vinaigrette Salad

chopped romaine
small slices red onions
sectioned oranges
sliced strawberries
blackberries
grape tomatoes
toasted walnuts or pecans
blue cheese

Vanilla Vinaigrette
3 parts EVOO
2 parts vanilla balsamic vinegar

Tuscan Roasted Cauliflower Soup

Tuscan Roasted Cauliflower Soup

Ingredients
1/2 tsp  Wegmans Tuscan Seasoning Shak'r **
1 Tbsp  Wegmans Pure Olive Oil
2 pkgs (12 oz each)  Food You Feel Good About Cleaned & Cut Cauliflower Florets
Salt and pepper to taste
1 carton (32 oz)  Food You Feel Good About Vegetable Culinary Stock
Italian Classics Grated Parmigiano Reggiano (Cheese Shop), for garnish


Directions:
Preheat oven to 350 degrees. Add Tuscan seasoning and olive oil to large bowl; mix to combine. Add cauliflower florets; toss to coat.

Arrange cauliflower in single layer on parchment paper-lined baking sheet. Roast 35-45 min, turning halfway through, until browned and tender. Season to taste with salt and pepper.

Add roasted cauliflower and vegetable stock to stockpot. Bring to a boil on HIGH; reduce heat to LOW; simmer 5-8 min until cauliflower is soft.

Puree soup to desired texture; season with salt and pepper. Garnish with grated cheese.

from Wegmans

** I didn't have the seasoning but I found this recipe and made my own

Tuscan Seasoning
2/3 cup oregano
6 Tbsp kosher salt
5 Tbsp paprika
4 Tbsp ground fennel
4 Tbsp garlic powder
3 1/2 Tbsp dried minced onion
2 Tbsp cayenne pepper
3 Tbsp sugar

Note:  I made 1/4 of the seasoning recipe and it made a lot.  I didn't have fennel so I left it out and roughly did the 1/4 of each ingredient and it came out fine.  The cauliflower was so good we had to have lots of samples.  Good thing I had a huge cauliflower.

Apple Cake

Dad's Apple Cake

Here is the story and recipe Sue Homsey included in the book At the Heart of It All: Sharing the Recipes, the Stories & the Love of Our Market(Cohber Press, $22.95):

" 'Dad' was my father-in-law, a proud member of an Irondequoit market gardening family. He was happy when I married in, and proudly showed me where his dad's stand was here at the Rochester Public Market. Dad would always double the topping for this cake, whereas I leave it off. If you can find Cameo apples, buy them! If not, any nice, firm, cooking apple will work."

Cake:

½ cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

Salt to taste

1 cup sour cream

2 cups finely chopped apples

Topping:

½ cup chopped nuts

½ cup brown sugar

1 teaspoon cinnamon

2 tablespoons butter, melted

Preheat oven to 350 degrees.

In a large mixing bowl, cream the butter and sugar. Add the eggs and vanilla, beating after each addition.

In a separate medium bowl, mix together the flour, baking soda, baking powder and salt.

Alternate adding the dry ingredients and the sour cream to the creamed mixture, beginning and ending with the dry ingredients. Stir until just combined.

Stir in apples. Pour batter into a greased 9-inch-by-13-inch pan.

For the topping, combine the topping ingredients in a small bowl.

Sprinkle the topping over the cake batter.

Bake until golden brown, about 35 to 40 minutes.

Makes 12 servings.

Microwaved Claypot Fish

Another recipe pointed out to me by Larry.  It was in our paper on Friday and he was quick to mention that it's made in the microwave and only takes 15 minutes.  My kind of meal.
I'm putting the recipe here with a link to one of the many publications it appeared in, only because a lot of time you can't get back into the newspaper link without a subscription.
I'll post the picture when I make it.

This is the full article by Melissa D'Arabian via AP
https://www.yahoo.com/news/microwaved-version-claypot-fish-legit-delicious-152629029.html

This June 29, 2016 photo shows quick claypot fish in Coronado, Calif.
This dish is from a recipe by Melissa d'Arabian. (Melissa d'Arabian via AP)
My picture will replace it and look equally as delicious??

Years ago I was traveling alone for work in New York City, and I popped into a random restaurant across the street from my hotel.
I asked for a menu recommendation from my waiter, and he insisted on a claypot fish, a simple dish of cod, tomatoes, onion, potatoes and lemon baked in a small cazuela, or clay pot.
I was skeptical, but completely hooked at first bite: fresh, simple, comforting all at once. The veggies created a light aromatic broth that steamed the fish gently to delicate perfection. The simple meal was so good, in in fact, that I went back the second night of my trip and ordered the exact same thing. In a city with more must-try restaurants than I could ever hope to visit, repeat visits mean something.
I've made various versions of claypot fish myself over the years, using cute tapas-style dishes I bought while visiting Barcelona, and I've loved every one of them.
I was exploring the (crazy?) idea of making uber-fast meals in the microwave, and immediately claypot fish came to mind: could a covered glass dish provide the right environment to quickly steam the fish correctly, and avoid the rubbery-results one might expect from a microwaved meal?
The short answer is yes! The trick is not to overcook the fish, even by a minute, so check the fish frequently. I use a glass dish, so admittedly it's missing the charm and earthy flavor of the cazuela, but this microwaved version of claypot fish is legit delicious.
It's versatile (feel free to swap in some of your favorite ingredients or herbs), healthy, and full of vitamins and lean protein. Plus, anytime you can get dinner on the table in under 15 minutes is one less night you'll be tempted to swing by the drive-thru. And that is a huge win for both your health and your wallet.

WEEKNIGH CLAYPOT FISH
Start to Finish: 15 minutes
Yield: 4 servings
1 pound fingerling potatoes
4 fillets of Dover sole, or other white fish, such as cod or flounder, about 1 pound
3 roma tomatoes, diced
3 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup chopped red onion
2 tablespoons capers (or briny olives)
chopped parsley, for garnish
Pierce the fingerling potatoes two or three times each with a fork and place in a glass microwave-safe dish with cover. Fill with enough water to cover about one-fourth the way up the potatoes (about ½ cup water) and 1/4 teaspoon salt.
Microwave for 10 minutes. Potatoes should be firm but with some give. Season the fish fillets with a little salt and pepper and lay on top of the par-cooked potatoes.
In a small bowl, mix together the tomatoes, lemon juice, olive oil, garlic, onion and capers. Spoon on top of the fish. Cover and microwave for 5 minutes.
Check for doneness — fish should be opaque. If not done, microwave for another minute or two, but check every thirty seconds. Let sit for a minute or two and then serve. Sprinkle with chopped parsley.
Nutrition information per serving: 273 calories; 88 calories from fat; 10g fat (2g saturated; 0g trans fats); 71mg cholesterol; 572mg sodium; 24g carbohydrate; 4g fiber; 3g sugar; 22g protein.
___
Food Network star Melissa d'Arabian is an expert on healthy eating on a budget. She is the author of the cookbook "Supermarket Healthy."
___
Online: http://www.melissadarabian.net

Mississippi Roast

An easy roast on GMA today.  Maybe I'll try it.
http://abcnews.go.com/GMA/recipe/mississippi-roast-robin-chapman-36577072

Robin Chapman's Mississippi Roast
Add This Popular Recipe to Your Menu!
From the Kitchen of Robin Chapman
Servings: Unknown
Difficulty: Easy
Cook Time: Over 120 min

Mississippi resident Robin Chapman is the unlikely star behind 
the Mississippi Roast, a slow-cooking dish with surprisingly 
simple ingredients that has become one of the most popular 
recipes on the Internet. Chapman says she shares credit for the 
recipe's fame with her friend Karen Farese, who helped launch the 
recipe to stardom by putting it in her church's cookbook. 
Chapman shared her famous recipe on "Good Morning America." Try 
it in your own kitchen!

Ingredients
(3-4 pound) roast, your choice of cut 

One stick butter 

1 package au jus gravy mix 

1 package Hidden Valley Ranch dressing mix (dry) 

Pepperoncini peppers, number to your liking and a little juice

Directions


Sometimes we use chuck, sometimes sirloin tip, sometimes rump.

Sometimes we sear it. Sometimes we don't.


Put roast in slow cooker.
Add other ingredients.
Salt and Pepper 
if you like and cook on until tender.


Recipe courtesy Robin Chapman.

Recipe styled by Karen Pickus, chef/food stylist, "Good Morning 
America.”

Copyright © 2016 ABC News Internet Ventures

Pretzel Crusted Chocolate Cake With Peanut Butter Frosting

This chocolate cake was on GMA this morning and is going to be the dessert I bring to Patti's for superbowl.  Picture to come when I make it (hope I remember - to take the picture and to make it.)

Pretzel Crusted Chocolate Cake With Peanut Butter Frosting

Click here for link to original

Servings: Unknown
Difficulty: Moderate
Cook Time: 30-60 min

Ingredients
For the Pretzel Crust
2 cups pretzels, finely crushed
1 cup sugar
3/4 cup butter, softened
1/2 teaspoon salt

For the Chocolate Cake

2 cups flour
1/2 teaspoon salt
3/4 cup cocoa powder
1 teaspoon baking soda
1 3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup milk
1/2 cup vegetable or canola oil
1 cup hot French vanilla coffee

For the Frosting

8 oz cream cheese, softened
1 cup confectioners sugar
1 1/4 cup peanut butter
1/2 tablespoon vanilla extract
1/2 cup heavy cream milk as needed to thin


Directions
Preheat oven to 350 degrees. Spray a 9x13 pan with a non-stick
spray.
In a medium bowl, mix together the pretzels, sugar, butter and
salt. Add to the bottom of the pan, press down for even
distribution and bake for 10 minutes.
Remove and set aside.
In a medium bowl, sift together the flour, salt, cocoa powder and
baking soda together.
In a large bowl, add the sugar, eggs, vanilla, milk and oil. Beat
until creamy, then add the dry flour ingredients and combine,
then slowly add in the hot coffee.
Pour the cake mixture over the pretzel crust and bake for 30 to
35 minutes, let cool.
To make the frosting, add all the ingredients together and beat
until creamy. Check for consistency, add milk to thin as needed.
(I use Chocolate Cashew Milk for this, but use whatever milk you
have.) Once the cake is cooled, frost it and cut into slices and
serve. Drizzle with a chocolate sauce, if desired.

Recipe courtesy Gina Ferwerda.

Recipe styled by Karen Pickus, chef/food stylist, "Good Morning
America.”

Copyright © 2016 ABC News Internet Ventures

My Note:  After making this I calculated the WW Smart Point Values.  And after calculating I think the best idea if you are watching your weight is to just to take a lick off someone's fork.

The totals for each section are:
Crust:   120
Cake:    152
Frosting;  113
Total:   385
Now how many servings?  If you have a 1" x 1" piece then there are 117 servings which would put it at only 3 SPV per piece.  However realistically if you do a 2 x 2 piece you would get approximately 29 pieces which would be 13 SPV or a 1"x2" would be 6 SPV.  Probably before smart points it wouldn't be so much but there is a lot of sugar in this recipe and the points are really high for sugar.
But it's for the Super Bowl.  I'm sure I'll never make it again.  Hope everyone likes it and I don't have to take any home.

There is a ton of frosting and it is really soft so could be swished off, but it is good!!

Turkey Chili Variation

This recipe was in the paper this morning and I might try a few of the suggestions in it, such as the soy sauce and cocoa - don't know about the beer.

A tastier, healthier turkey chili

By Melissa D'Arabian

The Associated Press

Everyone has a favorite chili recipe, and this is the time of year to break out yours, invite over some friends and yell at football players on TV.

Maybe it’s time to try a new, healthier recipe, too? Chili is classic American comfort food, so we automatically assume that it can’t be healthy. But since it is so darned tasty, it’s worth the price of admission to try. And while I’m not against the occasional indulgence, I also love a recipe that manages to be both comforting and healthy.

Enter my game day turkey chili. Stay with me, here. This won’t be your typical turkey chili because I have a few tricks up my sleeve. Don’t get me wrong, I love a good turkey chili. But they do occupy a special place in the stratified chili eco-system. Put them in a chili competition and you will see they land well below the fatty brisket chilies that feature tiny puddles of tasty melted fat that pleasantly coat the palate.

Turkey chili, if I’m honest, has been relegated to the “at least it’s hot” status for too long.

Here are my tricks. First, make it a red chili. White chili, step aside for a moment. The red part comes from tomato, which is healthy, and frankly just feels like comfort food. Second, skip the salt. Instead, use soy sauce directly on the meat after cooking it. This is perhaps the greatest tip I can give you regarding ground turkey! White-ish meat in a deep red chili looks a little strange. You are reminded that you are eating The Healthy Turkey Chili.

But deepen that meat color just a little with the soy sauce and you are back in the land of Real Meaty Chili. The soy sauce also adds tons of rich, savory meaty flavor, a big benefit for a meat that can taste a little flat.

Final tip: Add a bit of unsweetened cocoa powder, which deepens both the color and the flavor. This is turkey chili done right! And so, 2016 is off to a good start.

GAME DAY TURKEY CHILI

Start to finish: 45 minutes

Servings: 8

2 teaspoons vegetable oil, divided

1 pound lean ground turkey

2 tablespoons low-sodium soy sauce

2 teaspoons smoked paprika

1 medium yellow onion, finely chopped

1 red bell pepper, cored and finely chopped

12-ounce light beer

Two 15-ounce cans low-sodium black beans, drained and rinsed

14-ounce can low-sodium tomato sauce

Two 14-ounce cans crushed tomatoes

2 tablespoons chili powder

Dash of cayenne pepper

1 teaspoon cocoa powder

Hot sauce, to taste

Plain low-fat Greek yogurt, to serve

Chopped scallions, to serve

Shredded cheddar or Mexican cheese, to serve

In a Dutch oven or other large, heavy pot over medium-high, heat 1 teaspoon of the oil. Add the turkey and cook, breaking it up, until cooked through, about 7 minutes. Sprinkle the turkey with the soy sauce and smoked paprika, then mix until well-coated. Continue to cook until any moisture in the pot is gone, about 3 minutes. Spoon the meat out of the pan and set aside.

Return the pot to the heat and add the remaining oil. Add the onion and red pepper, then cook until tender, about 5 minutes. Increase the heat to high, then add the beer to deglaze the pan, scraping the bottom to loosen any stuck bits. Simmer for 2 minutes. Return the meat to the pot, along with the beans, tomato sauce, crushed tomatoes, chili powder, cayenne and cocoa powder. Bring to a simmer. Reduce the heat to low, then simmer for 30 minutes.

Serve with hot sauce, yogurt, scallions and cheese on the side.

Nutrition information per serving: 320 calories; 90 calories from fat (28 percent of total calories); 10 g fat (3 g saturated; 0 g trans fats); 50 mg cholesterol; 660 mg sodium; 33 g carbohydrate; 11 g fiber; 10 g sugar; 24 g protein.