Tag Archives: beans

Chuckwagon Turkey Stew

Chuckwagon Stew

There is a long history behind the Chuckwagon.  They were used by the cowboys working on the Texas cattle drives as early as 1867.  Each had their own cook, often called “Cookie” and was king of his chuckwagon.  The chuckwagon was the social center for the cowboys out on a drive.  He determined when, what to eat and sometimes, how much. 

Turkey Chuckwagon Stew  Chuckwagon Turkey Stew

Not much different than the  home “Cookies”   However, I doubt turkey was very the main meat in the stew, not when moving beef across the land.  There are some very interesting stories of the chuckwagon history.

Every ready baked potatoes.

My real intention of taking about this stew was the use of prebaked potatoes to have in the refrigerator to add to soups, stews, or for stir frying without the waiting for the potato to bake.  I bake four russet potatoes, wrapped in foil for 1 hour at 400 F.  They are cooled to room temperature in the foil, and stored until ready for addition to a recipe.  That was the beginning of the Chuckwagon Turkey Stew.


Chuckwagon Turkey Stew
 
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A savory stew to enjoy around a camp fire or picnic. Just as great to have for a quick evening week day dinner.
Author:
Recipe type: Stew
Cuisine: American
Serves: 6 servings
Ingredients
  • 1 pound ground turkey
  • 1 teaspoon olive oil
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 1 cloves garlic, minced
  • 1-2 tablespoons of jalapeno pepper, diced (more if preferred hotter)
  • 1 tablespoon flour
  • ½-3/4 cup cooked or canned navy beans, drained (other canned beans if preferred)
  • 14.5 ounces of diced tomatoes with juice
  • 1-2 cups baked potatoes, diced
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground dried thyme
  • ¼ teaspoon Netta Belle's Choice Crushed Red Pepper Flakes
  • ¼ cup of ketchup
  • Netta Belle's Choice Sea Salt
  • Netta Belle's Choice Ground Black Pepper
Instructions
  1. Brown the ground turkey in the olive oil, drain on paper towels, set aside.
  2. Brown the onion, garlic, jalapeno pepper in olive oil until soft.
  3. Add the browned turkey to the skillet.
  4. Sprinkle the flour over the turkey, stir to blend. This is to thicken the juices.
  5. Add beans, tomatoes and potatoes.
  6. Stir to blend together.
  7. Add the seasonings.
  8. Simmer for 25 minutes.
Notes
This recipe is versatile to prepare to your family's taste. Ground beef or sausage could be used in place of the turkey, as well as your choice of beans and seasonings. Enjoy for a quick supper/dinner.-----------------------------------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

Chuckwagon Turkey Stew

Stone Ground Corn Bread

Stone Ground Corn Bread                                                                                                       

 

Enjoy Stone Ground Cornbread
with Chuckwagon Turkey Stew.

 

 

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Southwest Vegetarian Pot Pie

Southwest Vegetarian Pot Pie

 

Using what I learned!

At a local cooking class, once again I was kicked out of my usual thinking:  pot pies have  to have a pastry crust or puff pastry.  Biscuits and refrigerated rolls out of a can are quick and easy toppings.  I had never thought of cornbread.  When do I bake cornbread?   Usually when serving chili or soups there is  a pan of cornbread.  Now to be creative!  What else goes with corn bread other than ham and beans.  BEANS?

Go southwest!

The west is a fascinating landscape, so colorful and different from the mid-west states.  When- ever we drove out to Arizona, I always liked to stop at the Pueblo Indiana Cultural Center in Albuquerque, New Mexico to look in the shops, the museum and the Restaurant.  The food was so good, but look out for the salsa.  Hot!!!

So here is my version of Southwest Vegetarian Pot Pie Recipe.

Southwest Vegetarian Pot Pie
 
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A blend of southwestern vegetables and seasoning with topping of corn bread, quick and easy to bake together for a one dish meal.
Author:
Recipe type: Vegetarian
Cuisine: Southwest
Serves: 6
Ingredients
  • 1 tablespoon extra virgin olive oil
  • ¼ cup onion, chopped
  • ¼ cup celery, chopped
  • ¼ cup red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1-15 ounce pinto beans, drained and rinsed
  • 2 cups corn, frozen or whole kernel corn, drained
  • 1-15 ounce tomatoes, diced and with juice
  • ¾ teaspoon crushed red pepper flakes
  • 1 teaspoon sea salt or to taste
  • ½ teaspoon cumin
  • ¼ to ½ cup water, if needed for more liquid
  • CORN BREAD TOPPING
  • 1¼ cups unbleached all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 teaspoon baking powder
  • 1 teaspoon sea salt
  • ¼ cup sugar
  • 1 cup 2% milk
  • 1 egg, beaten
  • ¼ cup extra virgin olive oil
  • ½ cup shredded mild cheddar cheese
Instructions
  1. Preheat oven 400 F.
  2. Use 8-inch cast iron skillet (or grease 2 quart casserole dish)
  3. Heat olive oil in skillet.
  4. Add onion, celery, red bell pepper, and garlic to softened.
  5. Add remaining vegetables.
  6. Heat to simmering.
  7. MIX CORNBREAD TOPPING
  8. Whisk dry ingredients together.
  9. Add milk, egg and oil.
  10. Stir until just mixed, do not beat until smooth.
  11. Pour over the bubbling vegetables in cast iron skillet (Or pour hot vegetables into greased casserole and cover with corn bread batter.
  12. Bake 25 minutes.
  13. Sprinkle shredded cheese on top, set in oven to melt cheese.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience.---------
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring
you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Evening Southwest Sky

Evening Southwest Sky (Personal Photo of cookbookinabox)

Enjoy an evening dinner with Southwest Vegetarian Pot Pie.

 Serve with

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.

 

Italian Chili soup

Italian Chili Soup, Netta Belle’s Choice

 

Chili soup is an all time favorite and one popular for contest of “Who makes the best Chili”. Chili is a favorite at my house, however, having tried the Mediterranean herbs, Italian Chili Soup has become our favorite.  It seems once away from the hot pepper spices of chili powder it is hard to go back to the hot, spicy and spirited chili.  But we like chili! Iitalian chili soup X.JPG 1

Italian Chili Soup
 
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A fantastic new flavor for chili soup. Enjoy a delicious bend of Mediterranean herbs, beans, ground turkey and ground sausage for a winter time treat.
Author:
Recipe type: Soups
Cuisine: American
Serves: 10
Ingredients
  • 2 tablespoon olive oil
  • 1 pound ground turkey
  • ½ pound ground sweet Italian sausage
  • 1 cup onion, diced
  • 2 cloves of garlic, minced
  • 2 tablespoons ketchup
  • 1 tablespoon balsamic vinegar
  • 2 cups low-fat chicken broth
  • 2 14.5 ounce cans diced tomatoes with juice
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can great northern beans, drained and rinsed
  • 1 6 ounce can tomato paste
  • 11-12 black olives, sliced
  • 1 teaspoon of a spice blend
  • 1 teaspoon oregano
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • Perorino Romano Cheese
Instructions
  1. In a large skillet, heat 1 tablespoon olive oil.
  2. Saute ground turkey and ground sausage until browned and crumbled.
  3. Pour meat onto a toweling paper to absorb the grease.
  4. In a large kettle, heat 1 tablespoon olive oil.
  5. Add the onion and garlic, cook 5 minutes or until onion is soft and translucent.
  6. Add the meat to the onions.
  7. Pour in the ketchup, balsamic vinegar, both, tomatoes and juice.
  8. Cook for 20 minutes.
  9. Stir in the beans, olive slices, tomato paste, herbs and spices.
  10. Heat for another 30 minutes.
  11. Serve chili with 1 tablespoon of Perorino Romano Cheese on top.
Notes
cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Italian Chili Soup

Italian Chili Soup, Netta Belle’s Choice

This is the fix!   Why not have chili and the Mediterranean herb flavor.

Additions for your Italian Chili Meal:

                                                                   

cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg.“Trademarks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.