April 18, 2021 In Recipes

Spring Pea and Prosciutto Risotto

When we moved to Paris as newlyweds in 1999, I could barely boil an egg. I received a French Cordon Bleu “Quick Classics” cookbook as a housewarming gift from my Parisian neighbor. Looking back, Madame Bruousell’s gift was the harbinger for my passion for cooking! Spring pea and prosciutto risotto was the dish I prepared for my first dinner party in Paris. I can remember being so nervous about speaking French, picking out the wine, the cheese, and making the risotto! Those were sweet days! Risotto is a recipe that requires a glass of wine, good music and patience! Serve with a simple green salad and baguette! Happy Spring! Bon Appétit!

Turkey Chili

Course Main Course

Servings 8

Ingredients

1 cup onion, diced
1 cup celery, diced
2 leeks, cleaned and diced
1 cup carrots, diced
1 tsp chili powder
1 tsp cumin
1 tsp turmeric
salt and pepper
1 tsp cinnamon
1 lb ground turkey breast
olive oil
1 green pepper, diced, seeds and ribs removed
1 orange pepper, diced, seeds and ribs removed
1 yellow pepper, diced, seeds and ribs removed
1 whole Sweet potato, cut in chuncks
1 cup French green lentils
1 14 oz Can of Beans rinsed of your choosing. I like Cannellini.
2 cans Whole San Marzano tomatoes
2 boxes Chicken or Vegetable stock
3 tbsp Tomato paste
1 cup cilantro, roughly chopped
1 Tbsp Brown sugar, more if too acidic
1 cup Italian parsley, roughly chopped
2 cups Fresh spinach, roughly chopped
1 cup basil, roughly chopped
Juice from 1 lime
1-2 avocado sliced
1 cup Sharp cheddar shedded
1 cup Sour cream or greek yogurt
1 lime, squeezed
2 cups brown rice, prepared

Instructions

Generously coat the bottom of your soup pot with olive oil. Saute onion, celery, leeks, and carrots with all spices, salt and pepper for 3-5 minutes, or until softened.
Add ground turkey breast. One turkey is cooked through, pour in cans of tomatoes (including liquid), chicken stock, and tomato paste into pot. Add peppers, sweet potato, lentils, and beans.
Allow to simmer for at least thirty minutes, and longer for more flavor.
I usually cut up the tomatoes in the pot, and by taste, add more spices. Add sugar to reduce acidity.
Add cilantro, parsley, basil, spinach and juice from one lime and turn off the heat.
In a separate pot, prepare 2 cups of brown rice and place at the bottom of each bowl, and then ladle in soup. Garnish with avocado, cheddar cheese, chips, corn bread and a dollop of yogurt or sour cream.

Bread and Honey's Blessing of the Week

May our lives reflect the Truth:

Hope is real

Healing is possible

Life is a privilege

We exist for a purpose

Grace is available

Love prevails

God has us.

Amen.

To set the ambiance, enjoy the French songbird, Carla Bruni.

[qbutton icon_pack=”font_awesome” target=”_blank” font_weight=”” text=”LISTEN NOW” link=”https://www.youtube.com/watch?v=ZP2W4BMZDD0″ hover_color=”#ffffff”]