Turkey Pumpkin Chickpea Stew

Turkey Pumpkin Chickpea Stew ~ inspired by the flavors of the Middle East

1 medium yellow onion chopped
1 green bell pepper chopped
1 jalapeno or poblano pepper (your preference) seeds and ribs removed, diced
2 large cloves of garlic diced
2 tbsp olive oil
1 lb ground turkey
1 14.5 oz can diced tomatoes
1 15 oz can pumpkin
1 1/2 cups water
1 15 oz can chickpeas
1 tsp ground coriander
1 1/2 tsp ground sumac
1 1/2 tsp Hungarian paprika (spicey paprika)
Greek Yogurt (I prefer Fage) to garnish
Couscous ~ if desired

Heat oil in a high sided saute pan over medium heat, add onion and garlic and saute for 3-5 minutes until beginning to get soft, be careful not to burn the garlic. Add both peppers and saute till peppers and onion mix are soft, about 5-7 minutes. Add ground turkey and brown the meat. Add diced tomatoes, pumpkin, and water; bring to a boil. Reduce heat and add chickpeas and spices; cover. Simmer for 20-30 minutes till chickpeas are tender but do not fall apart. If desired serve over couscous, otherwise serve in bowls and top with a dollop of Greek yogurt.

The flavors are a wonderful mix inspired from Middle Eastern food with warmth from traditional spices but not at all overbearing in spice. Pumpkin is widely used in cooking throughout the Middle East adding a wonderful nutty flavor and plenty of nutrients. Peppers in the Middle East are amazing, unfortunately except for small artisan farms we do not have anything like them available in this country, jalapeno or poblano is similar and if one desires more spice you can leave in the ribs and or a some seeds. Sumac is a beautiful fragrant maroon spice with a hint of smokiness. Many different varieties of paprika are available; for this recipe use a paprika with a bite to it, not your usual bland tasting paprika you would add to deviled eggs for color that adds no flavor. As the sumac already has a hint of smokey flavor if you use a smoked paprika reduce the amount in half so you do not overwhelm the dish. Yogurt is a very important part of middle eastern and Mediterranean food, though the yogurt in the USA is very different; hence use Greek yogurt which is very similar. There are many brands of Greek yogurt available; I prefer Fage, the total 0% nonfat holds up well to warmth and does not become watery. Another widely available alternative is Stoneyfield Oikos. If you wish to serve the stew over a grain use couscous, it is quick, healthy, authentic, and takes on the wonderful flavors of the stew.

Serve for a comforting dinner with a glass of Cabernet Sauvignon or Malbec.

Happy Eating, and Enjoy!

Savory Black Bean Soup

Perfect to take the chill off of a cold winter day. Unlike many recipes this black bean soup is savory and not spicy. This recipe is quick and simple, perfect for a weekend lunch or light weekday healthy dinner.

2 tbsp extra virgin olive oil

1 tsp herbs de provence

3 large carrots thinly sliced

2 bunches of scallions thinly sliced

2 (15oz) cans of black beans drained and rinsed

3 cups water

1/3 cup lowfat sour cream

salt

pepper

Heat olive oil and herbs de provence in a heavy large saute pan. Once oil is hot add carrots, saute for 4-5 minutes, add 2/3 of the sliced scallions. Saute carrots and scallions stirring when necessary to avoid burning for about 4 minutes till the carrots start to carmelize. Add black beans and water; bring to a boil, reduce heat and cover. Cook till the carrots are tender, about 10-15 minutes. Turn off the heat, use an immersion blender in the pan to puree or work in batches through a food processor. Add sour cream and stir. Season with salt and pepper to taste. Serve in bowls, top with remaining scallions and grated cheddar cheese if desired. Enjoy!

Maine Scallops with Grapefruit and Basil

January in Maine welcomes the rich sweet large sea scallops, a delicious treat. I was given a great book by my mother-inlaw, The Flavor Bible, from which I drew inspiration for this flavor combination and recipe.

Maine Scallops with Grapefruit and Basil over Lime Couscous

serves 2

3/4 lb fresh sea scallops

1/4 cup loosely packed torn basil leaves

1 pink grapefruit peeled, and each segment removed from the membrane

1/4 cup white wine

2/3 cup couscous

2 teaspoons olive oil

1 cup water

dash of salt

1 lime zested

To make the couscous in a small sauce pan add water, olive oil, and salt and bring to a boil. Once boiling remove from heat, add couscous, cover and let sit for 7 minutes. Fluff with a fork and add lime zest. Meanwhile peel the grapefruit, cut away each segment and peel away the membrane over a bowl so you save any lost juice, place peeled segments in the bowl. Preparing the grapefruit is a bit of a tedious task, my husband believes this preparation of it is used to torture the prep cook, really it is not that bad and very worth the effort (less than 10 minutes effort). Wash and tear the basil leaves, set aside. In a heavy pan add 1/4 cup white wine over medium heat and scallops, be careful not to overcook the scallops. Cooking time of the scallops will largely depend on size, with the extra large scallops I often use a lid to help cook them evenly but this still takes only 5 minutes or so. Just before the scallops are cooked add the grapefruit sections and their juice into the pan and then the basil, stir to combine, remove from heat, and plate over the prepared couscous. I like to serve a sauvignon blanc with this dish, and cook the scallops in it. A great sauvignon blanc with notes of citrus and a mellow finish that will not break the bank and is widely available is Starborough from Marlborough New Zealand. Enjoy this quick tasty meal, in less than 30 minutes you will be eating a healthy tasty elegant meal.