Posts Tagged ‘vt recipes’

Recipe: Maple-Spiked Smoky and Sweet Turkey Chili

Written by Vermont Life on . Posted in ag2015, Recipes, Taste of the Landscape

Maple-Spiked Smoky and Sweet Turkey Chili
Serves 4
The famed New York Times food writer Craig Claiborne once said that chili con carne, not
 apple pie, might be America’s favorite dish. It certainly seems like it to me. My friends ask for chili recommendations more than any other recipe. So I knew this cookbook wouldn’t be complete without a maple-spiked chili! –"Maple" cookbook author Katie Webster
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 2 tablespoons avocado oil or organic canola oil, divided
  2. 1 pound lean ground turkey
  3. 1 large Spanish onion, diced
  4. 1 tablespoon finely chopped garlic
  5. 1⁄2 teaspoon salt
  6. 3 tablespoons chili powder
  7. 2 tablespoons ground cumin
  8. 1 tablespoon smoked paprika
  9. 1 teaspoon ground dried chipotle, or to taste
  10. 41⁄2 teaspoons red wine vinegar
  11. 1 cup water
  12. 1 28-ounce can crushed tomatoes, preferably fire roasted
  13. 1 15-ounce can dark red kidney beans, drained and rinsed
  14. 1/3 cup dark pure maple syrup (such as Tonewood)
  15. 1 avocado, diced
  16. 1⁄4 cup chopped cilantro
  17. 1⁄4 cup toasted pepitas
Instructions
  1. Heat 1 tablespoon of the oil in a large heavy-bottomed
soup pot or Dutch oven over high heat. Add turkey and cook, breaking up with a wooden spoon and stirring occasionally, until completely browned. Transfer turkey and any juices to a bowl and set aside.
  2. Return pot to medium-high heat and add remaining 1 tablespoon oil. Add onion, garlic, and salt and cook, stirring often, for 6 to 10 minutes, until onion is soft and browned.
  3. Add chili powder, cumin, paprika, and chipotle and cook, stirring, for 30 to 90 seconds, until spices are fragrant and starting to toast and darken slightly.
  4. Add vinegar and stir for 30 seconds to 1 minute, until liquid is evaporated.
  5. Add water and bring to a simmer, scraping up any browned bits and spices from the bottom of the pot.
  6. Add tomatoes, beans, syrup, and browned turkey, stirring to combine. Increase heat to high and bring to a simmer. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, for 10 to 14 minutes, until turkey and onions are tender.
  7. Serve topped with avocado, cilantro, and pepitas.
Notes
  1. Excerpted from Maple by Katie Webster. Reprinted with permission from Quirk Books.
Vermont Life Magazine http://vermontlife.com/

Recipe: Roasted Fennel Relish

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Roasted Fennel Relish
Chef Maura O’Sullivan came up with this roasted fennel condiment for the corned lamb she serves as a sandwich at Lucky Next Door and as a plate at Penny Cluse. The bright, chunky relish has great layered flavor from the anchovies, roasted garlic and hit of red pepper. It also works well as a cheese plate garnish; dolloped on top of grilled lamb, fish or chicken; tossed with pasta; or as a quick appetizer crowning toasted baguette rounds spread with soft, fresh goat cheese.
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Ingredients
  1. 2 medium fennel bulbs (about 11⁄2 pounds total), thinly slice cross-wise to yield about 4 cups (OK to include lower portion of stalks, also thinly sliced), fronds reserved
  2. 1 (2-ounce) tin anchovies in olive oil, finely chopped, oil reserved
  3. 1 medium head garlic, thinly sliced to yield about 1⁄4 cup
  4. 3 tablespoons olive oil
  5. 1 teaspoon coarse salt
  6. 1⁄2 teaspoon crushed red pepper flakes, plus more to taste
  7. Zest and juice from half a lemon
  8. 2 tablespoons whole-grain mustard
  9. 11⁄2 tablespoons sherry vinegar
  10. Chopped fennel fronds
Instructions
  1. Preheat oven to 375 F.
  2. In a large bowl, toss sliced fennel with anchovies, garlic, olive oil, salt and crushed red pepper flakes. Spread evenly on a rimmed baking sheet or shallow roasting pan.
  3. Roast, stirring every 10 minutes, for about 20 to 25 minutes until fennel is completely soft and lightly colored.
  4. Scrape fennel back into bowl and add lemon zest and juice, mustard, vinegar and fennel fronds.
  5. Toss to combine well. Adjust seasoning to taste.
Notes
  1. Makes about 2 cups.
  2. Keeps, covered, in the refrigerator for about 1 week.
  3. Photo by Ken Burris.
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Adapted from Chef Maura O'Sullivan, Penny Cluse Cafe and Lucky Next Door, Burlington
Vermont Life Magazine http://vermontlife.com/

Recipe: Spiced Parsnip-Apple Muffins

Written by Melissa Pasanen on . Posted in Recipes, Taste of the Landscape

Spiced Parsnip-Apple Muffins
Yields 12
Fresh Food is a culinary training program for women who face barriers to employment, and the program also produces healthy meals made with local ingredients for area preschools. The kitchen team is adept at incorporating nutritious, fresh produce into their recipes, like puréed kale in taco meat filling and sweet potato in macaroni and cheese. When we asked them for a parsnip recipe, they launched “The Great Parsnip Challenge” and came up with many creative ways to feature parsnips, including this tender, just-sweet-enough muffin. We don’t believe in hiding vegetables, but we promise kids won’t know they’re in there if you don’t tell them.
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Ingredients
  1. ½ cup natural, unsweetened applesauce
  2. 1 cup coarsely grated apple (from about 1 medium 6-ounce apple, 
no need to peel)
  3. 1 cup coarsely grated parsnip (from about 1 medium 4-ounce parsnip, trimmed and peeled)
  4. 1 cup all-purpose flour
  5. ½ cup whole-wheat flour
  6. ½ cup old-fashioned or quick-cooking oats (plus more to sprinkle on top, if desired)
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon cinnamon
  10. ½ teaspoon ground ginger
  11. ¼ teaspoon nutmeg
  12. ¼ teaspoon ground cloves
  13. Pinch of fine salt if using unsalted butter
  14. ½ cup (1 stick) butter, at room 
temperature
  15. ¾ cup honey
  16. 2 eggs
  17. 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350 F.
  2. Generously butter or spray a 12-cup muffin pan (cups and top) and lightly dust cups with flour.
  3. In a small bowl, stir together applesauce, grated apple and grated parsnip and set 
aside.
  4. In a large mixing bowl, whisk together both flours, oats, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and pinch of salt, if using.
  5. With an electric mixer, cream together butter and honey until smooth and creamy. Add eggs one at a time, mixing completely before adding the second egg. (Mixture may look curdled.) Beat in vanilla.
  6. On low speed, mix dry ingredients into creamed mixture in three parts, scraping down sides of bowl as needed.
  7. Stir in applesauce mixture.
  8. Divide batter evenly between muffin cups. Sprinkle tops lightly with additional oats, if desired.
  9. Bake 22 to 24 minutes until a toothpick comes out clean. Cool in pan on a rack for 10 minutes and then remove muffins from pan to finish cooling.
Notes
  1. Photo by Ken Burris.
Adapted from Chef Robin Burnett and the team at the Fresh Food program of Vermont Works for Women
Adapted from Chef Robin Burnett and the team at the Fresh Food program of Vermont Works for Women
Vermont Life Magazine http://vermontlife.com/

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