Wondrheart's Recipes

 

If you try any of these recipes, please let me know what you think of them. I developed these recipes myself.

Tabouli | Turkey Chili | Spicy Pumpkin Soup | Banana-Nut-Chip Ice Cream


Tabouli

My version of tabouli is a little more highly seasoned than most, a little more flavorful. I recommend using a food processor on the vegetables.

1 c uncooked bulgur wheat
2 c boiling water
1/2 bunch fresh parsley, stems removed
1 c chopped scallion
1 c chopped green bell pepper
1 1/2 c chopped celery
1 c chopped ripe tomato
1 c chopped cucumber
3 tbsps chopped mint
1/4 c lemon juice
2 tbsps extra virgin olive oil
1/2 tspground cumin
1/4 tsp ground coriander
1/2 tbsp salt
1/4 tbsp ground black pepper

In large bowl, pour boiling water over bulgur. Cover and refrigerate for one hour.

Use food processor to finely chop fresh herbs and vegetables, draining when necessary.

Combine all ingredients, mixing well. Cover and refrigerate at least two more hours.

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Turkey Chili

This chili is relatively mild, as chilis go. I'm not a Texan, after all. If you want fire, you could add some ground cayenne I suppose, or your favorite hot seasoning.

2 lbs ground turkey
2 cans condensed beef broth
2 cans water
2 lg sweet onion, chopped
4 tsps minced garlic
2 lg cans diced tomatoes, undrained
8 dried ancho chiles, seeded and chopped
1 1/3 tbsps ground cumin
2 tsps chili powder (Gebhardt's)
1 tbsps unsweetened cocoa powder
2 tsps ground coriander
2 cans black beans, drained

Combine turkey, condensed beef broth, and water in large pot, stirring to break up turkey. Simmer about 15 minutes, stirring often. Add onion and garlic. Simmer fifteen more minutes.

Add chiles, tomatoes, and seasonings. Simmer for about thirty minutes to an hour. Add beans, simmer about fifteen minutes more.

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Spicy Pumpkin Soup

My mother insists I should not call this pumpkin soup because it doesn't taste like pumpkin (which she considers a compliment); I say it does taste like pumpkin, it just doesn't taste like pumpkin pie

1 stick unsalted butter
1 carrot, chopped
1 sm onion, chopped
1 clove garlic, minced
1/4 c all-purpose flour
3 c homemade chicken stock
1 15-oz can solid-pack pumpkin
1 1/2 tspssalt
1 tbsp molasses
1/2 tsp ground cumin
1/8 to 1/4 tsp ground cayenne pepper or red pepper flakes
rind of 1 orange, grated
1/2 c heavy cream

Melt butter in large saucepan. Add carrot, onion, and garlic; cook until onion is tender, but not browned. Stir in flour, continue cooking, stirring constantly, about 3 to 5 minutes.

Add chicken stock, pumpkin, salt, molasses, cumin, cayenne, and orange rind. Bring to boil, then reduce heat and simmer until carrots are tender and flavors are blended, about 20 to 30 minutes. Taste and adjust seasonings.

Before serving, stir in cream. Heat through but do not boil. Serve warm.

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Banana-Nut-Chip Ice Cream

4 overripe bananas
1 tbsp lemon juice
1 tsp vanilla extract
1 c sugar
2/3 c milk, chilled
1 1/3 c heavy cream, chilled
1/2 c coarsely chopped walnuts
1/2 c miniature chocolate chips

Peel the bananas and cut into chunks. Puree in blender with the lemon juice. Add vanilla and sugar and blend until smooth. Add milk and blend again, briefly. Add cream, blend thoroughly.

Churn in ice-cream machine according to manufacturer's instructions. A few minutes before finished, add nuts and chocolate chips; continue churning.

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All recipes copyright (c) Sandra Frierson. Share them around if you like, but please don't sell them or include them in any collections for sale.

 

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