Dinner Ideas: What We Are Eating This Week

It's been warmer here the last couple of days and I'm really dying to grill. The grill, however is in the gargage surrounded by the sub-floor, the bamboo floor, and bathroom fixtures for the basement project we've been working on for a couple of months. There is a small path from the back door through the garage and out the garage door, so getting the grill out isn't going to happen for at least another week when we should have the sub-floor down. So since I'm stuck cooking inside for the next couple of days, this is what we are having:

Turkey and Black Bean Soup: This is a staple at our house. It's easy to make, you can double recipe, it freezes and frequently it's something I give as a gift. Even Brian, my oldest and my sister, who claim they don't like beans, love this. The original recipe is from Cooking.com, but I have changed enough to call it my own.

The Recipe:

1 tablespoon olive oil

1 onion chopped

1 lb ground turkey

1 tablespoon chilipowder

1/2 teaspoon unsweetened cocoa powder

1/2 teaspoon paprika

2 teaspoons oregano

1/4 teaspoon pepper

1/4 teaspoon salt

several dashes tabasco

1 15oz can diced tomatoes

1 15oz can black beans

1 quart chick stock

10oz spinach, kale or other steaming greens, washed, stems removed

1. In a large stock pot or dutch oven add olive oil and ground turkey. Brown turkey until completely cooked. Remove turkey.
2. Add onion and saute over medium heat until translucent
3. Add turkey back to pot and add spices. Let cook for several minutes to allow flavors to blend
4. Add chicken stock, tomatoes and beans. Bring to a boil and reduce heat to simmer for 15 minutes
5. Add spinach or kale. Cook until wilted and serve.

Serve with at little parmesean as garnish.

Note:

I prefer Kale when I know I'm going to freeze this. The kale holds up better and doesn't get mushy.