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Announcement: Sunday, March 7, 2021: Slow Cooker Turkey Chili and Buttermilk Biscuits
March 7th, 2021 by Max Koster

Welcome to kidscookdinner.com, a website my sister Alex and I started 5 years ago to talk about food, cooking, and the issue of world hunger.  With COVID-19 the issue of hunger has gotten even worse, so please consider donating to a hunger-relief charity such as Action Against Hunger (AAH): DONATE HERE.  To learn more about why we started the website and AAH, scroll down a few posts.  To see what we are cooking today…stay right here.

Turkey Chili

Today I decided to make turkey chili in the slow cooker. It’s really easy and only takes about 15 minutes of prep time.  (The recipe is loosely based on Laura KKH’s recipe on allrecipes.com).

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Here are the ingredients you need:

  • 1 Tablespoon vegetable or canola oil
  • 1 pound ground turkey
  • 1 (15 ounces) can of chopped tomatoes, juice included
  • 1 (15 ounces) can of red kidney beans, drained
  • 1 (15 ounces) can of white kidney beans, drained
  • 1 (15 ounces) can of black beans, drained
  • 3/4 cup chopped onion
  • 1 cup frozen corn
  • 1 Tablespoon paprika*
  • 1/2 Teaspoon red chili flakes*
  • 1/2 Teaspoon garlic powder*
  • 1/2 Teaspoon ground cumin*
  • Salt and pepper to taste

*If you don’t have all these spices, just use 1 Tablespoon of chili powder instead, and if you want it spicier, double the chili flakes. The amount of red chili flakes here (1/2 teaspoon) will give you a little heat but not too much.

The first step is to heat the oil and cook the ground turkey until evenly brown.  I like to use a stainless steel pan because then I can use a metal spatula to break up any chunks.

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Meanwhile add the beans, tomatoes, and onions to the slow cooker pot. I bought pre-chopped onions which really made this easy.

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Using a slotted spoon, add the turkey to the slow cooker (to prevent too much of the cooking oil in there)

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Add your spices.

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Let cook! 4-5 hours on high or 8 hours on low.

About 1/2 hour before serving, add the frozen corn.

Serve with rice and whatever toppings you like: we usually have it with sour cream, cheddar cheese, avocado or guacomole.

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Buttermilk Biscuits

Hi, this is Alex.  Today I decided to make buttermilk biscuits because we had leftover buttermilk (I made red velvet cupcakes two days ago, which called for buttermilk, and we had a lot leftover.) There are a lot of good recipes online but I used one I found on livewellbakeoften.com. Other than buttermilk, all the ingredients are typical baking ingredients.

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Here are the ingredients you will need:

  • 2 Cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/4 Teaspoon baking soda
  • 1 Teaspoon salt
  • 2 Teaspoons sugar
  • 6 Tablespoons cold unsalted butter
  • 3/4 Cup cold buttermilk, plus more to brush tops of biscuits

The first step is to preheat the oven to 450 degrees F.  Then chop the cold butter into small cubes and put the cubes in the fridge to keep cool while you do the next step.

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The next step is to whisk together the dry ingredients (flour, baking powder, baking soda, sugar, and salt) and line a large baking sheet with a silicone baking mat (or parchment paper).

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Then add the butter cubes and cut them into the dry ingredients using a pastry cutter.  If you don’t have a pastry cutter, you can use 2 blunt knives working against each other.

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Once the butter is mixed into small pea-sized pieces, add the cold buttermilk and gently work it until the dough comes together. I started with a spoon but ultimately had to use my hands. Form a ball, trying to incorporate all the crumbs.

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Place the dough on a lightly floured surface.  Gently roll it into a rectangle and then fold it in thirds.  Turn it, flatten it into a rectangle and fold in thirds again. Repeat this one more time.

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Then pat or roll it into a 1/2 inch rectangle.  Cut 2.5-inch rounds and place on a baking sheet.  When you are cutting, try not to twist just go straight down.  Combine any scrap pieces to make additional rounds but try to cut as many out the first time as possible as the more you work the dough, the less it may rise.  These will be a little free form but will taste great. You should get about 10 to 12 biscuits.

Brush the top with a little buttermilk and bake for 15 minutes.

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Serve with butter, jam, or honey (or even with chili!).  For dessert: red velvet cupcakes which started this whole buttermilk episode.

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