James made us some delicious White Turkey Chili this week. It ended up CRAZY spicey since we couldn’t find canned tomatillos so we used tomatillo salsa instead and omitted the canned green chiles. It might have been bearable if we had taken the jalapeno out. Nonetheless, it was quite tastey. The recipe is below.

It’s been a weird week. Jumbo got an infection which was the demise of Monday for me. Spring break is uneventful. Reading for a paper, studying for the MAT, trying to be creative (which, I should note, is not conducive to creativity), and feeling badly about not having a job while James goes off to work. I know, it’s a lot for two days. Today I’m listening to some This American Life, painting a gift for a friend, and then headed to lunch with Jessi, my roomie from Samford who I haven’t seen in ages and then I’ll go for a run. I haven’t really run in so long and I really miss it. Hopefully it goes well.

Alright, here’s the recipe – it serves 6-8:

1 pound ground turkey



1 slice white bread or 1/4 cup breadcrumbs

1/4 cup skim milk

1 tablespoon olive oil

1 green bell pepper, cored, seeded and chopped

1 medium yellow onion, chopped

1 teaspoon ground coriander

2 tablespoons ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons salt

1 bay leaf

1 (28-ounce) can tomatillos, drained and chopped – or a whole bunch of raw tomatillos chopped.

1 (4-ounce) can diced green chiles, drained

1 small jalapeño, seeded and finely sliced

2 cups chicken broth

2 cans Great Northern Beans

Chopped cilantro (optional)
Grated Monterey Jack cheese (optional)
Sour cream (optional)

1. Place the bread and milk in a small bowl and set aside. Place the turkey in a large bowl and sprinkle with a bunch of salt and cumin. Mush up the bread in the milk into a paste and mix the paste into the turkey. Make that mixture into a bunch of small meatballs.

2. Heat the olive oil over medium heat in a large stockpot. Add the onions and peppers to the pan and saute until the peppers are soft and the onions are translucent. Add the coriander, cumin, oregano, salt, and bay leaf and stir to coat the vegetables.

3. Add the tomatillos, chiles, jalapeno, broth, and beans and bring the pot to a boil. I should say now that we pureed one of the cans of beans to make a thicker chili and that was quite tasty. Once you get the chili up to a boil reduce it to a simmer, gently drop in the meatballs and push them down until they’re covered in liquid, cover the pot and simmer for 20 minutes.

4. Give the soup a taste and see what it needs adjusting in. Top with sour cream, cheese, cilantro, and lime or just eat it plain. About 350-400 calories per serving depending on your toppings. Tastes even better the next day.


Belated loser food

March 13, 2009

So, I completely neglected posting a loser food recipe this week. Sorry about that. I was just going to ignore my own oversight and post next week but this morning I whipped up something so delicious I just had to post it. It isn’t really dinner food, I had it for breakfast, but it could certainly pass for dessert. If you try it and love it maybe it will make up for my neglect.

Before that, how about some updates.

Life is trucking along as usual. Nothing too eventful. Next week is Spring Break and I can’t believe my last semester at Southeastern is almost over. It’s just crazy to me. I’m hoping to spend the next week catching up on some things and getting ahead on some others.

Still no job for me. It gets me pretty down sometimes – I feel guilty more than anything. Thankfully, it’s not James that makes me feel guilty; he is so understanding and supportive. Susan, you did a great job with him! Anyhow, will all of this free time I’ve been able to spend some good quality time with friends which is a great thing since we’ll be parting ways in a few months. Also, this free time has given me a chance to try out some new things – particularly artistic things. That’s been great and I’m hoping to turn it into a way to make a little money.

Another fun thing I’ve started doing is walking Taryn and Herbert’s dog, Katie. I’ve only been doing it for about a week and she had never been to a park or been around other dogs or really been around many people so she’s been pretty rambunctious. She is learning though so I feel confident that she’ll eventually become a dog I can run with – that’s the goal anyway.

Ok, that’s all for now. On to the recipe. I used to be really into smoothies, especially ones with bananas and protein powder in them. However, once I started counting my calories I realized that those smoothies were a pretty caloric way to start the day. I switched over to some granola and milk or yogurt and peanut butter – or some other combination of the three. I’m ready for a bit of a change, at least on some mornings and I realized that I’m a little low on my fruit and protein intake so I thought I would try the smoothies again. I bought some frozen fruit yesterday and tried to whip up a lower calorie concoction this morning. What I ended up with was something more akin to strawberry ice cream than a smoothie and it was oh so delicious! Not only was it tasty but it’s only about 160 calories, packed with fruit, and has a nice dose of protein with 17 grams! Here’s the recipe:

1/2 cup skim milk

1/2 scoop protein powder

70 grams frozen strawberries (or a half a cup if you don’t have a food scale)

70 grams frozen peaces

Blend it up until nice and frothy! I set my blender on liquefy, did my make-up, and when I came back I had a nice foamy frozen deliciousness. It’s a nice big serving and it was really really filling. I nice, frosty, refreshing way to start the day or a tasty follow up for dinner. Hope you like it!


Easiest soup ever. Ok, not the easiest. It is pretty easy though.

Here’s what you’ll need:

2 28-oz cans whole tomatoes – slice the tomatoes in half (or, really, you can leave them whole – sometimes I don’t feel like it either) and reserve the liquid

6 garlic cloves peeled and left whole

1/4-1/2 red onion – cut into 1″ cubes

3 tablespoons olive oil

1 chicken bouillon cube or one cup chicken broth

1 teaspoon dried oregano

1 teaspoon dried basil – oh, please use the fresh stuff if you have it. Just add it at the very end.

1 tablespoon balsamic vinegar

1 teaspoon light brown sugar

a splash of 1/2 and 1/2



1. Preheat the oven to 350 degrees. Toss the tomatoes, garlic, and onion with the olive oil in a 9″ x 12″ baking dish or large roasting pan. Spread them into an even layer and give them a good dose of salt and pepper. Pop those in the oven for 30-45 minutes. I know, that’s kind of a broad range but you really don’t want any of it to burn. That’s why it’s important to leave the onion in fairly large pieces. So, check it after 30. A good way to test to see if it’s done is to check the garlic – it should be much softer than when you put it in there. The more raw everything is, the harsher the taste of the soup.

2. Meanwhile, pour the reserved tomato liquid in a small pot (or a larger pot if you have an immersion blender) over high heat along with the bouillon/broth, oregano, basil, balsamic vinegar, and brown sugar. Bring that mixture to a boil then simmer for 20 minutes, partially covered (if you use the larger pot, cover the pot entirely).

3. Put your roasted goodies, your tomato broth, and a splash of half and half into a blender and puree. Make sure you take the little insert out of the lid of the blender and cover it with a folded dishtowel and your hand. If you leave the insert in it will blow off – heat expands. If you have an immersion blender, just add the roasted vegetables and the half and half to the broth in the large pot and puree it that way. Less cleanup – I wish I had one!

4. Give the soup a taste. It may need more salt or pepper or even brown sugar. This recipe is pretty easy but it usually needs a little fiddling with at the end since I’m not altogether regular in my roasting techniques. The good news is that if you do burn some veg, just toss in a little extra brown sugar at the end to cut the bitterness.

Tonight we’ll be enjoying this soup with a small spinach salad and some feta stuffed pitas. We were going to eat these but we’re out of flour – how crazy is that? Fortunately, we’ve got some pitas leftover from when I made this last night – which, by the way, was amazing so you should try that too.

Anyhow, that’s the loser food for today. Two cups of this soup will be about 210 calories.

I Contribute to Society

March 1, 2009

Ok, well maybe I don’t contribute to society but I do contribute to a new blog. Here’s a description of what it is from the blog itself:

“Well, I’m here to answer that as best I can for the first post of Friendly Fire. The guys who will be regular writers here are all followers of Jesus, and wanted to start a sort of conversational community here for the purpose of asking what following Jesus means now, in our time and place. We’re not here to preach or merely criticize, but to ask real questions and hit on important issues that we think have, in many ways, been swept under a rug, poorly thought through, or even ignored totally. We want this to be a place where everyone with pure motives is welcome, and no topic is too basic, too ‘normal’, or too sacred to explore for the purpose of being truer disciples of Christ. So, to that end, welcome to Friendly Fire, and to the conversation.”

So, they’ve decided to invite a woman into the conversation. The other contributors are Michael Glawson, Ryan Junkin, and Chuck Hooten. If that all sounds interesting to you, hop on over and check it out at thefriendlyfire.wordpress.com