Turkey Chili

This is one of those recipes that doesn't actually need gluten/dairy to begin with; its just awesome so I posted it. Every time I make it my mom says she would never know it was ground turkey. By the way, when it says to use fresh cilantro leaves, it means fresh. So don't try to cheat with that dried and bottled store-bought stuff. Enjoy! This recipe came from www.GlutenFreeChecklist.com ( it looks redder in real life and it tastes great!)
Turkey Chili

Ingredients
2 c. canned Pinto Beans
1 lb extra lean ground turkey
2 c. uncooked white rice
1 yellow onion - chopped
2 cloves garlic - chopped
2 Tbsp olive oil
1 to 2 Tbsp chili powder
1 Tbsp chopped parsley
1 can chopped tomatoes (14 oz)
1 Jalapeno pepper ( cooked, canned )
coarse salt
1 tsp sugar
1/2 c. fresh cilantro leaves
corn tortillas (optional)

Directions
Cook rice according to packaging directions and keep warm. In a large skillet, saute onions and garlic in olive oil until translucent over medium high heat. Remove from skillet and brown the ground turkey. Add chili powder and salt to the meat as it is cooking, stirring occasionally. After turkey has browned, stir in the onions, garlic, parsley, tomatoes, jalapeno pepper, and sugar. Rinse and drain the beans and add to the meat mixture. simmer for 5 -10 minutes. stir in cilantro leaves right before stirring or sprinkle on top. serve over warm rice or with warm gluten free corn tortillas.

Chicken Dopiaza

I'm now entering the 'upload as many recipes as quickly as possible' phase, basically all the random recipes I have stashed on my computer that I nabbed from a website, blog, friends, work, family, or that were amazing enough that I bothered copying them out of one of my cookbooks. I got this recipe from when I worked for dining services at Dartmouth College. If you're ever in Hanover, and have the sudden urge to eat college food, you can't do much better than Pavilion. It's in the back of Thayer Hall and provides Halal and Kosher meals. This recipe is scaled down a lot from the original serving size, but it works just fine. Great if you're looking for something with a bit of an Asian feel, but simple to make, and not too spicy.


6 servings

Chicken Dopiaza



* 1 1/2 tablespoons canola oil
* 3 ounces pearl onions
* 1 1/2 each bay leaves
* 1 1/2 tablespoons cardamom , pods or powder
* 1/2 tablespoon cloves
* 1 1/2 tablespoons chili peppers, dried, red
* 1/2 tablespoon black pepper
* 18 ounces onion, julienned
* 1 tablespoon garlic, chopped in oil
* 1 1/2 tablespoons ginger, fresh chopped
* 1/2 tablespoon coriander, ground
* 1/2 tablespoon cumin, ground
* 1/4 tablespoon turmeric, ground
* 1/2 tablespoon chili powder
* 1/4 tablespoon salt
* 21 ounces tomato, fresh chopped
* 3/4 cup water
* 1 3/4 pounds chicken thigh



1. Heat oil: Saute Julienne onions. (Here's a link on how to julienne an onion http://www.hungrycravings.com/2008/09/cutting-onions-slice-versus-julienne.html)
2. ADD TO ABOVE: BAY LEAVES ,CARDAMOM PODS, CLOVES , CHILLIS, BLACK PEPPER, PEARL ONION, GARLIC & GINGER.
3. ADD DICED TOMATOES, CHICKEN & WATER. Put in a long deep pan, something like a brownie pan.
4. COOK COVERED AT 350°F UNTIL DONE. (I can't remember how long it took last time I made it, about half a year ago, I would guess about 30-40 minutes, but be sure to check and see if it hits 170° F)