Turkey Chili done right.

Turkey Chili done right.

Chili is great anytime of year. Sure it’s a great comfort food on cold winter days, but it’s equally enjoyable on warm spring days as well. I was craving some Mexican inspired cuisine yesterday but didn’t want to indulge in the cheese and tortillas or sour cream ( I have a weakness for sour cream). So I whipped up some paleo-friendly slow cooker chili and my taste buds were not disappointed.

I used ground turkey to cut the fat and loaded it up with onions, bell peppers and plum tomatoes. Mixed with a fair amount of spices (cayenne pepper, cumin, paprika, chili powder, s&p) and let cook on low throughout the night. The house smelt mighty tasty this morning and having chili for breakfast may have crossed my mind. I managed to avoid the tempt and save the tasty goodness for tonight’s dinner.

Adding some diced avocado gives the chili the creamy texture that sour cream would have, only with a healthy fat your skin will thank you for.

Mighty tasty indeed!


A weekend of firsts

This weekend one of my closest friends is getting married. The wedding will be the first of a friends that I attend as a guest and not as part of the bridal party. I’m looking forward to seeing it all go down from the other side. This is also the first guy friend wedding, so it’s quite different as far as emotions go. Usually females are constantly talking about the details, and sharing their feelings and excitement. That’s not the case when it’s a guy pal that’s having the big day. For my girlfriends I typically write a nice letter or in a card, my hopes to come for the couple which often brings some tears. Females love receiving little memorabilia items on any occasion. On the other hand, I don’t believe that guys do. Do I give him a hug and a cigar, and call it a day? Would guys appreciate a mushy card from one of their life long girlfriends? I’m doubtful. It’s not about that, I know. But I can’t help to feel inclined to do something special for someone close to me. I have a few days to decide on getting all mushy, or keeping it cool for his sake. Whatever the outcome, I’m looking forward to being apart of this special occasion.  This weekend of firsts is bound to be memorable all on its own.

Who’s hungry?

Sunday was a great day of kitchen firsts. I created two new recipes with great success. This is becoming more and more common as the year goes on. I’ve always loved making my way around a kitchen, but have not created my own recipes this much, AND kept record of the measurements. It’s been fun!

Back the recipes. I found a recipe online the other day for a Carrot & Fennel Soup and used this for inspiration in creating a Carrot & Leek Soup. I did not think the taste was going to be as delicious as it is. I know, bonus, right?

What you’ll need:
4 large carrots, peeled and diced
1/2 of one large leek, sliced
2 garlic cloves
3 cups of vegetable broth
s&p to taste
1 cup full fat coconut milk
4 ounces pancetta, diced

What you do:
In a medium saucepan combine the carrots, leek, garlic, and vegetable broth. Let the pot come to a simmer over medium-high heat. Once it’s come to a simmer, lower the temperature to a medium-low heat and simmer the vegetables until tender. Depending on how small you the dice the carrots, this should take about 20 minutes.

Once vegetables are tender, stir in the coconut milk and let simmer for another 5 minutes.

Using a handheld immersion blender, or food processor, blend the mixture until smooth. Season with sea salt and pepper to taste. If you are planning on enjoying the soup right away, keep warm.

In a small skillet, cook the diced pancetta over medium-high heat until nice and crispy. Serve the soup topped with the crispy pancetta, and enjoy!

This soup will knock your socks off

This soup will knock your socks off

The second recipe I whipped up is for a Sweet&Savoury Pulled Pork. This one I am very happy with. Simple and just so tasty! It’s great as a side, on some greens, and I’m sure it would be even more enjoyable on a bun with some coleslaw, southern style.

What you’ll need:
1 medium onion sliced to your preference to line the bottom of the slow cooker
1 2-3 lb boneless pork shoulder-blade roast
Slow cooker

What you’ll need for the rub:
2 tbsp smoked paprika
1 tsp salt
2 tsp garlic powder
1 tbsp black pepper
1 tsp onion powder
1/4 cayenne pepper

What you’ll need for the sauce:
2 tbsp coconut aminos
2 tsp Dijon mustard
3 tbsp raw honey ( oh baby I like it raw)
8 oz tomato sauce

What you do:
Place the sliced onion in the bottom of your slow cooker. Combine all the ingredients for the dry rub and place the mix into a large ziplock bag. Add the roast to the bag and go to town, working the spices into the roast. Once it’s nicely coated, set the roast on top of the onions in the slow cooker.

Moving on to the sauce. In a small sauce pan, combine all ingredients over medium-low heat until just about to simmer. remove from heat and let cool. Once the sauce is cooled, pour over the roast.

If you’re not in a rush you can let the pot sit covered in the fridge for a few hours before cooking. I let it sit overnight, but it’s not necessary. When you are ready to cook, turn the slow cooker on low for 8 hours. You will not be disappointed. Enjoy!

I hope this is the best pulled pork you have ever made!

I hope this is the best pulled pork you have ever made!