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!!

 

 

 

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!

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!!