Chef's Spicy Slow Cooker Turkey Chili
1 lbs. Fresh Ground Turkey
1 Small Red Onion Peeled and Chopped
1 Medium Tin Garbonzo Beans (Rinse & Drain)
1 Medium Tin Red Kidney Beans (Rinse & Drain)
1 Medium Tin White Beans (Rinse & Drain)
1 Large Tin Whole Peeled Tomatoes
1/2 Tin Chipotle Chile in Adobo Sauce
1 Large Jalapeno Sliced with Seeds Attached
4 Cloves Garlic Minced
3 Tbsp. Chili Powder
1 Tsp. Dried Basil
1 Tsp. Paprika
2 Tsp. Dried Mexican Oregano
1 Tsp. Dried Cumin
1 Tbsp. Cocoa Powder
1 Bunch Fresh Cilantro Chopped
Salt & Pepper to taste
Add all ingredients except fresh cilantro into slow cooker.
Cook on low for 6 hours.
Finish with fresh Cilantro.
Sour Cream, Plain Yogurt, Toasted Tortillas, Guacamole, Cheddar Cheese,
Ballpark Mustard... not a misprint, try it!
Autumn Squash, Celery & Pear Soup
(Makes 2 litres, 4 Portions)
1 Small Hubbard Squash
1 Medium Celery Root
5 Bosc Pears
1 Large Spanish Onion
1 Large Carrot
2 Cloves Peeled Garlic
1 Sprig Fresh Thyme
2 Cups 35% Cream
1 Cup Sweet White Wine (Riesling or Gewurztraminer)
6 Tbsp Unsalted Butter
1/4 Cup Honey
2 Litres Vegetable Stock
Toasted Pumpkin Seeds
Prepare all vegetables and pear by washing, peeling and dicing them to a medium dice. In a heavy bottom soup pot, over medium to high heat, melt 4 oz of the butter.
When melted, add all vegetables, pear, whole cloves of garlic and thyme. Stirring often, allow vegetables to cook until the onions are translucent, but with no brown color.
At this point, add the wine. Allow the wine to reduce until almost gone. Now the vegetables have absorbed the sweet flavour of the wine.
Add vegetable stock, making sure that it covers the vegetables completely.
Reduce heat to medium low, and simmer for 20-35 minutes, or until all vegetables are tender.
Remove the thyme stalk from liquid.
Pour all ingredients into a high speed blender, or a food processor. Use caution, extremely hot at this point.
Add Honey and cream, salt and fresh white pepper.
Blend until completely smooth. Add remaining 2 tbsp of butter, blend and adjust seasoning to suit your taste.
Serve very hot, garnished with a dollop of sour cream, toasted pumpkin seeds, and raw diced pear.
Maple Braised Duck Leg and Apple Bite with
2 duck legs. Large (moulard duck preferred)
1 cup Canadian maple syrup
1 tablespoon orange zest
1 teaspoon chopped garlic
1 teaspoon chopped shallot ( sub white onion)
2 golden delicious apples ( sub granny smith)
Half cup skim milk
1 teaspoon ground cinnamon
4 small brioche buns ( local bakery)
kosher salt to taste
3 cups chicken stock
10 leaves baby arugula
1 lemon juiced and strained
In a bowl combine orange zest, chopped garlic, shallot, and
maple syrup. Place duck legs in a container and pour mixture
over top of the duck legs. Place in fridge and marinate
for 6 hours (overnight is fine as well) Remove duck from marinate
and pat dry. Heat up a sauté pan to medium heat. Lightly
brown duck legs about 3 minutes. Gentle heat is needed due
to the syrup. Pour the marinade into the chicken stock. Bring
to a boil and reduce to a simmer. Place duck legs into the
chicken stock/ syrup liquid and braise for 2 hours over a
gentle simmer until the duck leg bone comes free from the
meat with a gentle wiggle.
Pre heat oven to 275 degrees Fahrenheit. While the duck is
braising, peel and core the apples. Use the lemon juice on
the apples to prevent browning. Slice each apple into four
even slices and place on a tray lined with parchment paper.
Place into oven and cook for 15 minutes or until the apples
start shrivel a little. Remove and set aside to cool.
Remove the duck from the braising liquid. Reduce the liquid
over a low heat until you have about 1/2 of a cup. Set aside.
Remove the skin from the duck leg and place on tray and into
an oven set at 275 degrees Fahrenheit. Cook until crisp. Remove
and chop into small pieces. Set aside. Shred the meat of the
duck leg with a fork and place in a bowl. Pour a little of
the braising liquid over the duck, season and set aside.
In a small saucepot, add the skim milk and cinnamon. Heat
gently for a few minutes over a medium heat. Have a small
whisk or latte whip ready.
Summery Vegan Raw Wrap
1 Cup Almonds (soaked in warm water for 2 hours)
75 mL Avocado Oil
Fresh Chopped Basil to Taste
1 Lime, Juiced
2 Ripe Avocados, Peeled, Pitted & Sliced
1 Bunch Asparagus
1 Large Carrot, Julienned
1 Cup Arugula Leaves
1/4 Cup Radish Sprouts
1/4 Cup Pea Shoots
1 Bunch Green Onions, Thinly Sliced
8 Large Turnip or Swiss Chard Greens, with Rib Removed
Drain almonds, combine with basil, oil, lime juice, salt and pepper in a high powered blender. Blend until completely smooth.
Mix avocado and lime juice together, lightly mash and season.
Combine carrot, asparagus, sprouts and shoots along with green onions in a bowl.
Season lightly with oil, salt and pepper.
Spread almond mixture and avocado onto swiss chard leaves, spoon vegetable mixture, then
roll the same as a burrito.