They say imitation is the sincerest form of flattery.
Well, whoever “they” are must never have had a toddler with razor sharp hearing and a propensity for repeating four letter words. That’s right, darling Sofia, with her barely there pigtails and lavender fleece onesies, has added a particular four letter word to her wide vocabulary that includes “ball.”
So parenting is going great this morning, thanks for asking.
The temperatures here in the Bay Area are typically pleasant, but our mornings and evenings are getting a little colder these days, having us crave cozier meals, like chili and soups. Our go-to chili is one by blogger/cookbook author Gina over at Skinnytaste. I’ve referenced her blog time and time again because, well, it’s one of our favorites. Her pumpkin white bean chili uses Northern beans, pumpkin puree, and ground turkey and slow cooks for 6-8 hours, making it a healthy and easy dinner option. We also love this buttermilk cornbread recipe from Allrecipes.com. And with over 5,000 reviews and a 5-star rating, it’s easy to see why!
With fresh-from-the-oven cornbread and a hearty bowl of turkey chili, our cold nights have definitely been warming up. A delicious comination that will hopefully teach our daughter other four-letter words…like “more!”
Grandmother's Buttermilk Cornbread Recipe
Ingredients
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 tsp baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 tsp salt
Instructions
-
Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
-
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
-
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Notes
https://www.allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/
Turkey Pumpkin White Bean Chili
Ingredients
- cooking spray
- 2 lb 99% lean ground turkey
- 1/2 tsp olive oil
- 1 small onion chopped
- 3 garlic cloves minced
- 1 tsp chili powder to taste
- 2 bay leaves
- 1 1/2 tbsp cumin
- 1 tsp oregano
- 2 15 oz cans white northern or navy beans, rinsed and drained
- 15 oz can pumpkin puree
- 4.5 oz canned chopped green chile
- 2 cups low sodium chicken broth
- kosher salt and pepper to taste
- chopped cilantro red onion or chives for topping
- Greek yogurt or low-fat sour cream for topping optional
Instructions
-
Heat a large heavy saute pan over high heat and lightly spray with oil.
-
Add meat and cook, breaking it up until white, about 5 minutes. Add to crock pot.
-
Add oil to the saute pan, then onions, garlic, sauté about 3 – 4 minutes; add cumin and sauté another minute. Add to crock pot.
-
Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves.
-
Cover and cook on high for 4 hours or low for 6-8 hours.
-
Remove bay leaves and adjust seasoning to taste before serving.
Recipe Notes
https://www.skinnytaste.com/crockpot-turkey-white-bean-pumpkin/#uhBsrhsAFP3pqOEu.99
You had me going there with the four letter words; I am thinking to my self what foul explative have I ever hear you say and I couldn ‘t even think of one! These recipies look delicious and easy, thanks.
🙂 It’ll happen one day!! Love you!