Black Bean and Turkey Stew

Thoughts Before Cooking:

I just got a crock-pot and my mother gave me this book to go with it. As I flipped through the pages I was looking for something that could cook all night while I was asleep, and be ready the next day for dinner. This recipe of stew/chili appealed to me.

Ingredients:

  • 3 15-oz Cans of Black Beans, Rinsed and Drained
  • 1.5 Cups of Chopped Onion
  • 1.5 Cups of Fat-Free Reduced-Sodium Chicken Broth
  • 1 Cup of Sliced Celery
  • 1 Cup of Chopped Red Bell Pepper
  • 4 Cloves Minced Garlic
  • 1.5 Teaspoon Dried Oregano
  • 3/4 Teaspoon of Coriander
  • 1/2 Teaspoon of Ground Cumin
  • 1/4 Teaspoon Red Pepper
  • 6 oz Cooked Turkey Sausage, Thinly Sliced
  • Cheddar Cheese (optional)

Directions:

  1. Combine all ingredients except sausage into crock-pot. Cover and cook on low 6 to 8 hours.
  2. Stir in sausage and cook on low another 10-15 mins.

Thoughts After Cooking:

It was delicious and so easy. I loved it and will be making this again and again.

For more chili and soup recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more recipes, go to London Fog Fauxccino

Lemon Scones

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So in the Miss Marple mystery we have quite a few tea parties. And what do we need at a tea party?

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Tea and Scones!

As I have a tree that produces a lot of lemons, I am always trying to find lemon recipes to use them. This Lemon Scone recipe comes from Eat Up and Slim Down: Tried and True Recipes and Tips from Real Weight-Loss Winners by Jane Kirby and David Joachim.

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Ingredients:

  • 2 Cups of Unbleached or All-Purpose Flour
  • 1 Tablespoon of Baking Powder
  • 1 Teaspoon of Ground Cardamom or Coriander
  • 1/2 Teaspoon of Salt
  • 3 Tablespoons of Sugar
  • 1 Tablespoon of Safflower Oil
  • 3 Egg Whites
  • 1/2 Cup of Low-Fat Plain or Lemon Yogurt
  • 1 Tablespoon of Grated Lemon Peel

Directions:

  1. Preheat the Oven to 400 degrees F and coat a baking sheet with nonstick spray.
  2. In a large bowl, combine cardamom or coriander, salt, and 2 tablespoons of sugar.
  3. Drizzle with oil and mix with a fork, until evenly distributed.
  4. Reserve one tablespoon of egg whites.
  5. Stir in yogurt, lemon peel, and remaining egg whites into flour mixture.
  6. Stir gently until mixture holds together.
  7. Put mixture on lightly floured surface and knead about 8 strokes to mix dough.
  8. Pt out dough to form an 8″ circle and cur evenly into 8 wedges.
  9. Arrange wedges about 1″ apart on the baking sheet.
  10. Brush with reserved egg whites and sprinkle with 1 tablespoon of sugar.
  11. Bake 15 mins or until golden brown. Makes 8 scones.

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Thoughts After Baking:

I thought it was pretty good, although not really lemon tasting at all.

What?

Next time I’ll do lemon yogurt instead of plain. But otherwise they were tasty and I’ll be making them again.

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For more scone recipes, go to Harlem Tea Room Baking Powder Scones

For more lemon recipes, go to Mini Lemon Pancake Cookies

For more Low-Calorie dishes, go to Pumpkin Spice Cake

For more recipes, go to Caesar Salad