SOUTHFIELD, Mich. (MyFox Detroit) -
These recipes come courtesy of Chef Kelli Lewton, owner of 2
Unique Caterers & Event Planners Purefood2U.
2-Uniques Autumn Turkey Chili Casserole
2 tablespoon olive oil
1 large onion, diced small
1 green bell pepper, diced medium
3 cloves garlic, minced
1 pound lean ground turkey
1 (15oz) can white beans, rinsed
1 (12oz) can crushed tomatoes,
undrained
1 (12 oz) can organic pumpkin or squash
pack
1½ cups chicken or turkey stock
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
(optional)
1 tsp fresh cracked black paper
Cornbread
1 1/4 cups cornmeal
3/4 cup whole-wheat flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking
1/4 teaspoon salt
3 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
(optional)
½ cup grated cheddar cheese (garnish
for top)
Preparation
Chili: Heat Olive Oil in a heavy bottom rondo
style pot over medium heat.
Add
onion and cook until beginning to soften, about 4 minutes. Add bell pepper and
garlic and cook for 1 minute.
Add Turkey and
cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir
in beans, tomato product, poultry stock, pumpkin pack and spices.
Bring
to a boil stirring constantly; reduce heat to a simmer, cover and cook until
slightly thickened, about 20 minutes.
Preheat
oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with
cooking spray.
Cornbread:
Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large
bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the
dry ingredients along with cilantro and stir until just combined. Transfer the
chili to the prepared baking dish and sprinkle with cheese. Spread the
cornbread batter evenly over the chili.
Bake
the casserole until the top springs back when touched lightly, 20 to 25 until
golden, sprinkle with cheddar cheese minutes. Let stand for 10 minutes before
serving.
Chef Jackie's Broccoli Beef Bake
Ingredients:
6 cups frozen broccoli, rinsed (1 ½
pounds) or fresh
1 ½ pounds ground beef
1 large onion, chopped
2 tablespoons wheat free soy sauce or
tamari
1 clove garlic, minced or 1 teaspoon
garlic powder
1/2 teaspoon Celtic sea salt
3/4 tsp. sea salt
3 cups organic milk
1 cup of squash puree/pack
1/3 cup arrowroot
2 cups cheddar cheese, shredded
4 cups hash brown potatoes, frozen or
4 cups fresh shredded cooked potato
1 egg, beaten
½ teaspoon ground pepper
Pinch cayenne pepper
Directions:
1. Preheat oven to 350°.
2. In a large heavy bottom sauté pan over
medium heat brown beef and onion; breaking up beef with a wooden spoon. Cook
until beef is no longer pink and onion is softened - about 10 minutes.
3. Stir in soy sauce, garlic and ¼
teaspoon of the salt.
4. Whisk milk, squash pack and arrowroot
in a medium sauce pan. Bring to boil over medium high heat, whisking
continuously for 6-8 minutes or until liquid is thickened enough to coat the
back of a spoon.
5. Remove from heat and stir in cheddar
and ¾ teaspoon salt; stir until cheese is incorporated into the sauce.
6. Spread beef mixture into a 9x13 pan.
7. Top with broccoli and pour cheese sauce
over the top.
8. Combine potatoes, egg, cayenne and ½
teaspoon salt in a medium bowl sprinkle evenly over the top of the casserole.
9. Bake casserole until it is bubbling and
potatoes begin to turn golden brown - about 40-50 minutes.
10. Remove from oven and let stand 10 minutes
before serving.
