Mixed Bean Turkey Chili

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This a delicious and healthy recipe for the whole family to enjoy.. Also a great recipe to serve at a party or sports event!

Mixed Bean Turkey Chili

 

You will need:

 

  • 2 lbs of ground Turkey
  • 1 large can of mixed beans
  • 1 onion diced
  • 3 cloves of diced garlic
  • 2 peppers any color, diced
  • 1 Jar Strained Tomatos
  • 2 cans of diced or whole tomatoes
  • 1 tsp Ground Cumin
  • 3 tsp chili powder
  • 1 tsp of chili flakes
  • 1/2 tsp of cayenne powder
  • 2 whole hot peppers with sliced holes in the pepper
  • 2 tbsp EVOO

 

Turn on your burner to 8, add your EVOO, when warmed up add your ground turkey

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While the ground turkey is browning, prepare your fresh veggies!

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When meat is browned add your veggies.

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Then add the can of beans!

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Season with spices

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Mix together and then add tomato products

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Let cook out for at least an hour.. Even better when left over night and reheated!

When its cooked and ready to eat you can eat this alone, or with onions and cheese on a hot dog, nacho’s or make yourself a plate of chili cheese fries.. It’s as healthy as it’s going to get and just as tasty!

So this is my blog for today hope you all enjoyed.

I am interested in hearing your comments and your ideas. If you have a recipe you would like to see me blog about I would love to hear from you and give it a try. I am always up for trying new things. I can be emailed at schoonerpixie@hotmail.com or I can be found on facebook at https://www.facebook.com/SchoonerpixiesKitchen?ref=hl.   

I look forward to hearing from you!!

Until next time enjoy & happy cooking!!

 

 

 

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Roasted Vegetable Cheesy Quinoa Mac

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Hey there, I have been working hard at this eat clean reset but have been enjoying it, trying out new dishes that are healthier not only for but for my family too. Was looking around for a great side dish recipe and thanks to a referral to https://www.facebook.com/jasonsfunctionaltrainingstudio, I found some great dishes and decided with a little tweaking of my own to share this dish with you first!

I served this dish with a main course of baked chicken thighs from Blue Goose.

http://www.bluegoosepurefoods.com/#home

Blue Goose is raised with out the use of antibiotics and animal by-products.

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Preheat the oven to 400 degrees put  salt & peppered chicken on a bakers rack (which helps the chicken from baking in it’s own fat) Bake in oven for 40 minutes until skin is crisp. For those of us that are watching our calorie intake remove the skin. 😉

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You will need:

  •  3 cups Cooked Quinoa (cooked According To Package Instructions)
  • 1 cup broccoli florets, chopped into small chunks
  • 1/2 red bell pepper, diced
  • 4 raw carrots, sliced thinly
  • Handful baby spinach
  • 1/2 cup corn peas
  • 1/4 cup olive oil
  • 1 garlic clove, mince
  • 3 Tbsp. whole wheat flour
  • 1 1/2 cups milk
  • 2 cups shredded cheese (I used half skim mozza as it is lower in fat and half cheddar)
  • Kosher Salt and pepper, to taste
  • 2 Tbsp. Panko breadcrumbs (optional)

Roasted Vegetable Cheesy Quinoa Mac

Cook your Quinoa as per the directions on the box. I cook mine in a rice cooker with chicken stock!

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Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Place prepared veggies on the baking sheet.

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Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds.

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Whisk in flour and cook 1 minute

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Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat

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 Stir in cheddar cheese until well distributed and melted. Add salt and pepper and additional spices as desired.

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Mix veggies, cooked quinoa, and cheese sauce together.

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Place mixture in a baking dish or ramekins and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 2-4 minutes, or until the top is golden brown.

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After broiled it is ready to be served and enjoyed.. Guilt free and healthy!

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Thanks so much for checking out my blog! I love to share my recipes with you all with the hopes that you make an attempt to cook them for yourself or for your family and friends. If you have any comments or any ideas on a new recipe I should try out I would love to hear from you. I can be found on face book at https://www.facebook.com/SchoonerpixiesKitchen or by sending me an email to schoonerpixie@hotmail.com. I look forward to hearing from you!

Until next time Happy Cooking & Cheers!

Ginger & Garlic Vegetarian Soup

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Ginger & Garlic Vegetarian Soup

Shopping List

  • 1 box of low sodium vegetable stock
  • 1 Med Onion Diced
  • 4 Cloves of Chopped Garlic
  • 3 Stalks of Diced Celery
  • 2 Tablespoons of grated ginger, if you are using fresh throw in the freezer for a few minutes then grate!
  • 2 Cups of Fresh Spinach
  • 1 Large Sweet Potato Peeled and Chopped
  • 1 Med Sized Zucchini Cubed
  • 1 Med Red Pepper Dicerd
  • 3 Med Carrots Peeled and Cubed
  • 1/4 Cup Bean Sprouts
  • 1/4 Cup Frozen Corn
  • 1 Cup Mushroom, Chopped into Small Pieces
  • 1/2 Teaspoon of Hot Chili Flakes
  • 1 1/2 Cup Water
  • 1 1/2 Tablespoon of Extra Virgin Olive Oil
  • Kosher Salt and Cracked Pepper to taste

What to do…

In a large stock pot turned on Med 5-6 with Olive Oil.

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Add your Onion, Celery, Red Pepper, Chili Flakes, Garlic & Grated Ginger to Sautee. Add 1/4 Cup of Chicken Stock

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Add Mushroom

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Add Sweet Potato, Carrot & Turnip

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Add Zucchini

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Add Bean Sprouts & Spinach

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Add Vegetable  Stock, Strained Tomatoes & Water

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Let these ingredients cook out for an hour on low heat!

A piping hot bowl of healthy and hearty Garlic & Garlic Vegetable Soup!!

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Thanks for joining me once again.. I hope you enjoy this recipe!!

Until we meet again, Cheers and Happy Cooking!

If you have an recipe, an idea, a request or a comment I can be reached at schoonerpixie@hotmail.com and can also be found on facebook at Schooner Pixie’s Kitchen!! Hope to hear from you soon!

The most amazing poppyseed dressing you ever tasted… in your life!! With a kicked up spinach salad!!!

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Poppyseed Dressing

You will need:

  • 3/4 cup of Hellmans Light Extra Virgin Olive Oil Mayo
  • 1/3 cup of sugar
  • 2 tablespoons of cider vinegar
  • 2 teaspoons of poppy seed

In a mason jar add your mayo.

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Next add your sugar.

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Next add the cider vinegar.. I bought mine locally from Boate’s located in Woodville, NS but any kind will do.. I go local if I can! 🙂

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Finally add your poppyseed which can be purchased at your local Bulk Barn.

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Cover your mason jar with a lid and shake vigerously to mix for about 3 minutes… put in the fridge to chill, covered in the Mason jar this will keep for 2 weeks but I guarantee it won’t last that long!

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Kicked up Spinach Salad!!

You will need:

  • 1/2 package of baby spinach, washed and dried (I also remove the stems)
  • 3 tbsp slivered almonds
  • 2 tbsp olive oil
  • 2 cloves garlic whole
  • 1 egg boiled and sliced
  • mandrin oranges peeled and seperated (can also used canned)
  • 1/2 red onion sliced
  • 2 tbsp dried cranberries chopped
  • 3 tbsp of skim mozzarella cheese

This is a pretty straight forward recipie.. first I remove all the stems from my baby spinach, then put it in a strainer to be washed. When washed I place the spinach on paper towel to dry. If you have a salad spinner omit the last two steps and use the spinner!

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In a frying pan on low heat add your extra virgin olive oil and whole garlic, I usually crush a garlic with a knife to help release all the flavour. Then add the slivered almonds to toast them.

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Remove garlic cloves and put toasted almonds on a sheet of paper towel to remove some of the access oil. Remove the garlic cloves and put toasted almonds on a sheet of paper towel to remove some of the access oil. Add the red onion.

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Add the toasted Almonds.

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Next add the egg and the mandrin oranges (I made this salad again the next day with fresh navel orange and pineapple, you could also use apple any fruit will work)

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Add skim mozzarella cheese.

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Top with Poppyseed Salad Dressing and the chopped dried cranberries to finish!

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So thats it, a salad that you will love and keep on loving.. The dressing is amazing and could become addictive, but if you use the light ingredients like I mentioned in the recipie, then you should be good to to.

Any ideas or comments please email me at schoonerpixie@hotmail.com

or you can join me on facebook at https://www.facebook.com/#!/SchoonerpixiesKitchen.

Next up we are trying one of my fav recipies in a dumpling… thanks to my husband John’s great idea!!

Dan Dan Dumplings with Dumpling Dipping Sauce

Until next time enjoy & happy cooking!!!!

My take on cousin Nick’s Smoked Chop Chowder!!!!

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“Smoked Chop Chowder”

 

So as I told you in my last blog I decided to try my own take on my cousin Nick’s Smoked Chopped Chowder. This is one of his original ideas and I thought it sounded too mouth watering not to try myseld.. and of course it turned out delicious!! I loved this dish because I got to take a trip to my favorite local meat market Meadowbrook Meat Market to purchase the smoked chops, something I had never tried before!

 

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What you will need:

  • 2 smoked chops cubed keep the bones
  • 1 can light evaporated milk
  • 1 carton of low sodium chicken stock
  • 1 cup of water
  • 2 med sized onions chopped
  • 3 cloves of minced garlic
  • 2 stalks of diced celery
  • 2 green onions
  • 1 package of mushrooms  sliced (cremini or white)
  • 1 med sized sweet potato peeled & cubed
  • 3 med sized yellow potatos peeled and cubed
  • 1/2 cup grated low fat old cheddar cheese, Nick uses a block of Velveeta, sounds delicous however I used the cheddar because I am still watching the calories and fat intake 🙂 So it’s up to you!!!

 

 Preheat the oven to 350. Turn burner onto 7, in an oven ready pot or roaster (I used my amazing dutch oven) Add  to the bottom of your pan some extra virgin olive oil, put in your cubed pork and bones fry until browned. When browned add your onions, celery and garlic. Add some of your stock enough to cover the meat and veggies.

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Cover and bake in oven for 45 minutes to tenderize the meat. Next add your sweet potato, yellow potatos and mushrooms!

 

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Add the remaning stock, can of evaporate milk and water. On the stove at about 6 cover and cook until the veggies are tender, for about 30-45 minutes. Make sure it doesnt come to a boil or your milk will curdle, so if you need to turn it down do so just dont let it come to a boil.

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When everything is tender, then add your cheese, let melt and sit for another 10-15 minutes. I forgot to add the green onion to mine but this is when I would do it. Season to taste with salt and pepper! This is another thing I have been meaning to tell you but I use Kosher salt, I have a bowl of it sitting on my counter. We use this because it is better for you and has the salt taste with out being iodized, it’s a more natural product!

This turned out awesome and I love that I got the idea from my cousin.. It’s an amazing that I will definitly make again! Hope you give it a try too!!

 

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Next up I am going to show you how to make the most Amazing Poppyseed Dressing you have ever tried,

along with the most delicious, kicked up Spinach Salad.. Stay tuned, it’s coming soon!!

Any requests for a recipie you would like me to try pleae email me at schoonerpixie@hotmail.com

You can also join me on facebook at https://www.facebook.com/#!/SchoonerpixiesKitchen.

Until next time Enjoy & Happy Cooking!!!

 

 

Skillett Lasagna, easy and delicious

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Happy Valentine’s Day Everyone!!

 

I know it has been awhile since I posted last but life passes you by quickly and believe it or not sometimes this blog is not one of my top priorities… I do want to say that no I did not make this for my sweetheart for Valentines day but  I made this recipe last week for my boys and of course it was a big hit.. It is also a very healthy dish which for us is important to us!!  So here’e what you have been waiting for my recipie for:

“Homemade Skillett Lasagna”

 

  You will need:

  •  5 sticks of lasagna oven ready, smart pasta or whole wheat broken into pieces
  • 1 cup of fat free cottage cheese
  • 1/2 cup of grated Skim Mozzarella Cheese
  • 1 jar of strained tomatoes (San Marzano’s are the best)
  • 1 med onion chopped
  • 1 red bell pepper chopped
  • 3 cloves of minced garlic
  • 1 lbs of lean ground beef
  • 1 tsp worstchestershier sauce
  • pinch of dried hot chili flakes
  • drop of Extra Virgin Olive Oil
  • 2 tbsp Italian Seasoning

 

 Preheat the oven at 350. For this dish I used a cast iron pan and to finalize the dish I baked it in the oven in a foil pan, you dont need the foil pan however I had one on hand and didnt want the bother of washing 2 dishes.. hey I am normal who really likes doing dishes 😉

   Turn your skillet on med, add drop of extra virgin olive oil, add your ground beef, minced garlic, onion and red pepper.  Season with Salt & Pepper, worstchestershier sauce and italian seasoning and chili peppers.

   I know this may sound a little crazy but for those of you who are watching your weight, I cooked my beef first, then put it in a strainer and rinsed it under hot water to remove any excess fat.. it seems like work but it is easy and every little bit counts!!

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Next add your bottle of jar of strained tomatoes.

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Now take this mixture and put into the larger pan if your frying pan can be used in the oven and holds alot there is no need to change the pan, as it is called “SKILLET” lasagna.

Once transfered to the second pan, add your lasagna noodles, then add the cottage cheese. Then Mix it up!!

 

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Cover with the half cup of skim mozzarella cheese. Bake in the oven for a half hour or until noodles are cooked through.

Now it time to eat & enjoy!!

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Hope you enjoyed this recipe.. I will tell you it is alot easier than making the whole lasgana and alot healther for you! I have a couple of great recipies I am going to try next thanks to a visit with my family this weekend.. Curried Chicken and Smoked Chop Chowder coming up next… Still have yet to get any requests for me to try out any recipies but if you have any ideas please feel free to email me at schoonerpixie@hotmail.com

You can also find me on facebook @ https://www.facebook.com/#!/SchoonerpixiesKitchen

Until next time Enjoy & Happy Cooking!!!

 

 

 

The other half of that lunch I promised…

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Crema de cepa de apion

“Creole celery root cream soup”

First off if your wondering where I got this idea, it came to me after searching ‘celery root’ on pinterest.. It looked good on there so I decided to make it for my lunch as I had some left over celery root hanging out in my fridge just waiting to be eaten 😉

After reading up on it I discovered that this soup was described as a typical delicacy of Constanza a scenic highland region in the center of the Dominican Republic…. Cepa de apio is said to have excellent nutritional value, medicianal qualities and a very high source of calcium! Sounds good to me!!

Ingredients

  • Olive Oil
  • 1 med onion chopped
  • 2-3 celery stalks chopped
  • 2 small carrots sliced and diced
  • 3 med potatos peeled cubed
  • 1 celery root peeled and sliced (I used the left over mashed from the night before worked awesome)
  • 1 tsp cumin powder
  • 1 bay leaf
  • salt and pepper
  • 8 cups of vegetable stock (chicken also works)

Instructions

  1. Heat the oil in the pan med-low heat
  2. When oil is hot, add onions fry until soft
  3. Add cumin powder and bay leaf
  4. Add celery and a couple of minutes later add your carrots, celery root and potatos (keep on very low heat)
  5. Cover the pan and sweat for several minutes, stirring occassionally to prevent sticking or burning
  6. Add vegetable stock & simmer until veggies are cooked. Leave to cool
  7. Once cool blend the soup and season to taste, adjust by adding water if necessary
  8. reheat and serve, fennel also makes a nice garnish for this soup if you have some
  9. Also if you like heat, adding cayanne to this soup is so good!!

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“El producto final”

The finished product in Spanish!!

Thats it for today, hope you enjoyed!!

Again any suggestions or ideas for dishes you would like to see me make please feel free to comment on the blog or you can join me on my face book page @

https://www.facebook.com/SchoonerpixiesKitchen

You can also email me at schoonerpixie@hotmail.com

Until next time, Enjoy & Happy Cooking!!

Delicious on a cold day, Porter Beer Beef Stew!!

Delicious on a cold day, Porter Beer Beef Stew!!

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So yesterday I made a delicious Porter Beer Beef Stew for supper and want to share my recipe with you.. It is a little bit of work but it is worth it, the supper was delicious and so was todays lunch 🙂

I also made this in our Dutch Oven that we bought for a STEAL at the Super Store for only $14.94.. it was regular $59.99!! This dish is amazing and we have used it pretty much everyday since we bought it for roasting chicken, stews even and homemade goulash.. It is beautiful and we are so glad we found it for a song!

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Porter Beer Beef Stew!!

What  you need:

  • 1 roast chooped into chunks, the worst cut you can find the better for tenderizing
  • 1 large diced Onion
  • 1 small piece of ginger
  • 2 stalks of celery diced
  • 3 cloves of minced garlic
  • 1 small cabbage- cut into rustic pieces
  • 1 med squash- peeled and cut into rustic pieces
  • 2 small turnips- peeled and cut into rustic pieces
  • 8 med size potatos- peeled and cut into rustic pieces
  • 1 medium parsnip- peeled chopped and cubed
  • 3 large carrots- peeled, chopped & cubed
  • 1 box Beef Stock, low sodium
  • 1 can of Porter Beer (Fuller’s)

In your pot add olive oil, brown your cubed beef. When browned remove & set aside in a bowl!

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Next pour in a 1/2 cup of beef stock & 1/2 of the beer, to remove all the browned bit. Then add your onions, celery, garlic and ginger (an easy way to get the ginger is to keep it in the freezer, when ready to use, take a piece of it, remove the skin and micro plan it into the dish, alot easier than mincing it) While sauting, chop your vegetables. Remember this a stew so they dont need to be cut perfect, the more rustic the better!

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Then add your veggies… Potatos, squash, turnip, cabbage, carrots & parsnip. When you add them do not add the stock right away let stand for 15 minutes stirring occassionally. This helps the vegatables keep whole when slow cooking.  Add the beef you set aside!

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Next add 3 bay leaves, the rest of your beef stock and beer. Then fill your stock box with water, add to the pot!

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Let cook at low to med heat for a few hours, slow cooking will tenderize the meat and cook the veggies through!

The final product should look like this!!

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Wished you could taste it don’t you!! 🙂

Would like to say thanks a million to everyone who have been posting pictures of the things you have made on my blog onto my facebook page.. Makes me so happy to know that sharing my recipies and ideas with you have been put to use!

Please feel free to add yourself to my new facebook page.

https://www.facebook.com/#!/SchoonerpixiesKitchen

Any suggestions or ideas you have for me are appreciated!

Until then…..

Enjoy & Happy Cooking!!

Adobo Chicken

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Welcome to Schooner Pixie’s Kitchen!!

Authentic Adobo Chicken

Ingredients:

9 chicken thighs (you can also use duck, skin on Chicken Breast or Pork)

salt and pepper to taste

1 tbsp vegetable oil

1 large onion, sliced

8 cloves garlic, minced

1 cup seasoned rice vinegar (if not seasoned, use a little sugar to taste)

1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you’re not into that kind of thing, add less and adjust later)

1 1/2 cups chicken broth

2 tsp sambal chili sauce, or other hot pepper sauce to taste

2-4 bay leaves

First you paint on a coat of Extra Virgin Olive Oil on to each chicken thigh skin side up.

Paint Extra Virgin Olive Oil unto Chicken thighs

Paint Extra Virgin Olive Oil unto Chicken thighs

Heat up your pan at about 7, put in your chicken skin side down to make the skin nice and crispy! Turn to brown the bottom of the breasts are browned.

Chicken is turned skin side up, to brown the bottom of the thigh!

Chicken is turned skin side up, to brown the bottom of the thigh!

       Remove from chicken from the pan and set aside. Add diced onion to the pan!

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Diced Onion

Add chopped garlic!

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chopped garlic added

 

Add Seasoned RiceVinegar, Soy, Chicken Stock and Sambala!

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Adding soy, stock, vinegar and sambala

 

Add Bay Leaves

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Bay Leaves added

 

  When all these steps are done add the chicken you set aside. Cover and cook on medium 5, simmer for 1 hour 20 minutes. In the meantime you can make your rice and veggies that you want to go with it.. We ate corn and basmati rice! Honestly it was so easy and so delicious that we will be cooking this again!  I didnt get a picture of everything we ate but here is a shot of the main dish! 🙂

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I hope that you are enjoying these dishes and that they are inspiring you to cook new things. Next up we are cooking up an essential oil in our house “Chili Oil” it is super easy and can be used is so many recipies!

If I don’t get a chance to blog again before Christmas I want to wish you and yours and very Merry Christmas from our house to yours, Cheers!

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