Turkey, White Bean and Wild Rice Soup

This old favorite standby is actually the third recipe I ever posted on my blog. Beside the fact that the photo is horribly bad, I used to make it with a seasoned rice packet, which I now realize is full of additives and high in sodium. I decided it was time for a little revamping of the recipe.

These days, I use a wild rice blend purchased from the bulk bins of my favorite, local natural foods grocer. It does take an extra half an hour to cook, but I think its worth it. I'd personally much rather go with a mix of long grain brown rice, sweet brown rice, Wehani rice (a nutty, red-colored brown rice) and wild rice pieces over one containing white rice, dehydrated vegetables and monosodium glutamate.


I used to make this soup all the time at Sage's request. Because we don't eat meat that often and I don't make the same dishes over and over as I did years ago, it had been quite a while since we'd had it. I wasn't sure if it would as good as we remembered, but it absolutely was! (I may have even been nitpicking over the distribution of the leftovers for Sage and my lunch the next day.) The best way I can describe this is a cross between a white chili with ground turkey and a traditional turkey and wild rice soup, with the addition of tomatoes. It's a cozy, comforting soup, with just a little of heat. Great for a chilly weather, served with some crusty bread or crackers.

Turkey White Bean and Wild Rice

adapted greatly from allrecipes.com

around 5 servings

1/2 cup brown and wild rice blend, rinsed

1 1/2 cup water

2 tsp olive oil

1 large red pepper, chopped

1/2 large green pepper, chopped

2 celery ribs, chopped

1.25 lb ground turkey

1/2 large onion, chopped

1 (14.5 oz) can of tomatoes with mild green chiles

1 cup of frozen corn, rinsed to thaw

1 (15.5 oz) can of white beans

2 1/2 cups vegetable or chicken stock

1 tsp cumin

1 tsp dried oregano

1 tsp garlic powder

1 tsp chili powder

1 tsp salt, or to taste

fresh ground pepper

Bring rice and water to boil in a small saucepan. Cover, reduce heat and simmer for 55 minutes. Remove lid, fluff and set aside.

Heat oil in a large stock pot or Dutch Oven over medium. Add peppers and onion and cook for 5 minutes. Add turkey and onion, and continue cooking until turkey is no longer pink, using a wooden spoon to break up meat. Drain any fat off.

Add tomatoes, corn, beans, stock and spices. Season with salt and pepper. Stir in cooked rice and simmer until just heated through. Adjust seasonings if needed, and ladle into serving bowls.

Blue Cheese-Stuffed Turkey Burgers

We spent our 4th of July on the beach all day, with some of our closest friends, playing bocce ball, eating, drinking, people watching, and of course, ending the day with fireworks. At some point we realized we all had the next day off, so we decided everyone should come over for a cookout/pool party. On a whim, I said "I'll make blue cheese stuffed turkey burgers!" Not sure where the idea came from, other than I had ground turkey in the freezer and blue cheese in my fridge. Sadly, on Monday, it rained all day, and we decided not to have anyone over. We also had something other than burgers that night.

Ever since, I've wanted them. But our schedules made it so we couldn't have them until last night. Luckily, they were well worth the wait. I based them loosely off of the Herb & Cheese Stuffed Burgers I made a few months ago since I couldn't find a recipe for a blue cheese stuffed burger I liked. It was just our little family, so I only made 3 burgers, using half of a package of ground turkey, just as I did when I made the last stuffed burgers, but everything could be easily doubled to feed more people. If you love blue cheese as we do, I'm sure you'll enjoy these, and if you eat beef, I imagine that would be a great variation as well.

Blue Cheese Stuffed Turkey Burgers
serves 3

10 oz. ground turkey (half of a 1.25 lb package)
1/4 of a medium red onion, minced (about 3 tbsp worth)
3 tbsp Italian-style breadcrumbs
1 tsp dried parsley
1 tsp ground mustard
sea salt and fresh ground pepper
3 tbsp crumbled Gorgonzola (or blue cheese of choice)
1 tbsp reduced-fat cream cheese
toasted hamburger rolls, tomato slices, spinach leaves or romaine, for serving

Mix ground turkey with onion, breadcrumbs, parsley, mustard, salt and pepper. Divide into 6 equal pieces, and form each into a thin patty.

In a small bowl, combine cream cheese with blue cheese, using a fork to mash and incorporate well. Spoon a 1/3 of cheese mixture in the center of three of the patties. Top with remaining patties and press edges well to seal.

Grill burgers over medium high heat for about 4 minutes per side. Serve on toasted buns with desired accompaniments.

Herb & Cheese Stuffed Turkey Burgers

Let me begin by saying: Wow! These were pretty amazing. I can't remember the last meal all three of us so equally loved as much as these burgers. Beckett, who will rarely eat meat, began crying when he mistakenly thought his father was taking his burger away from him. Yeah, they are that good.

My last experience with a stuffed burger was a high school cooking class, where some fellow students demonstrated stuffing a beef burger with American cheese, ketchup, mustard, mayo and pickles and called it an Inside-Out Burger. I've never been much of a fan of beef burgers, but as a teenager, I thought the idea was so neat, I made them for my family. I guess they must have not been too impressive, because we never had them again. But it wasn't the fault of the concept, it was the contents. Thinking back, it doesn't even sound good. Especially for an almost-vegetarian, as I was.

So fifteen-ish years later, I found a recipe for herb & cheese stuffed burgers in Taste of Home magazine and had to give it a shot. Of the many changes I made, the most noteable were using ground turkey instead of beef, reduced fat cheeses and wheat rolls, seasoning the meat with thyme instead of sage and rosemary, and adjusting it to make three burgers, instead of four. I did opt for the more flavorful, but less healthy, ground turkey over ground turkey breast, but these burgers were so fulfilling, we were happy with a simple salad as a side to make up for it. I will certainally be making these family pleasing burgers again, perhaps experimenting with the herbs and cheeses.

adapted from Taste Of Home Magazine, February/March 201, serves 3
3 tbsp shredded 2% cheddar cheese
1 oz. reduced fat cream cheese, softened
1 1/2 tbsp minced fresh parsley
1 3/4 tsp dijon mustard, divided
1 tsp onion powder
3 tbsp Italian-style breadcrumbs
1 1/2 tbsp ketchup
kosher salt and fresh ground pepper
1/2 tsp dried thyme
10 oz. ground turkey (half of a standard 1.25 lb. package)
3 whole wheat sandwich rolls
light mayo, sliced tomatoes, lettuce, optional, for serving

In a small bowl, combine cheddar cheese, cream cheese, parsley and 3/4 tsp of the mustard. Set aside.

In a larger bowl, combine onion powder, bread crumbs, ketchup, salt and pepper, thyme and remaning mustard. Add ground turkey and mix well. Shape into 6 thin patties. Spoon 1/3 of cheese mixture into the center of three patties. Top with remanining patties and press edges firmly to seal.

Grill over medium heat, about 5 minutes per side. Serve burgers on rolls with tomatoes, lettuce and/or mayo as desired.

Pumpkin Black Bean Bake

I didn't bother wasting my time trying to get a great picture of this one. I knew it was a lost cause. Homey, casserole types of meals like this just aren't pretty- and photograph even worse. Of course the magazine that I found it in, managed to take an attractive picture, but then they don't have a hungry family waiting, hoping to get to eat while dinner is still warm.

I found this in Better Homes and Gardens this month, and was instantly sold just by the title alone- a pumpkin and black bean casserole? Sounded great to me! Then Sage just happen to mention how growing up in New England, he never once had cornbread, until he moved down here and that he loves it. It always amuses me when I discover something I don't know about him after all these years; I was unaware of his fondness for cornbread. Since this spin on Tamale Pie had such a topping, it really just cinched it for me that this was a must-make meal.

When we sat down to eat this, I could see Sage was having issues with the combination of ingredients- olives and cilantro with pumpkin? Yet with each bite, it grew on him, and halfway through he proclaimed it very good, despite being unusual. I really liked it too, but I wish the pumpkin had been more prominent. The original recipe had ground beef, and I debated on bulking up the veggies and beans, and having a meatless meal, but decided upon ground turkey. It worked well, but perhaps making it without meat would've made the pumpkin really stand out.

The recipe didn't have spices in the meat/pumpkin mixture, which was fine because the jalapeno-olive relish gave it additional flavor, but if you're not going to use it, I think spices are needed. The only other suggestion I would make it, is omitting the pumpkin puree in cornbread topping, as it's absolutely lost. In all though, this is a tasty comforting bake we enjoyed. I'm sure its not for everyone, but if you like the ingredients and casseroles, it's worth trying!

Pumpkin Black Bean Bake, adapted from Better Homes and Gardens
1.25 lb. lean ground turkey
2 cups of 1/2-inch pieces peeled pie pumpkin or winter squash
1 medium onion, coarsely chopped
1 (15 oz.) can of black beans, rinsed and drained
1 cup frozen whole kernel corn
1 (4 oz.) can mild green chiles
1/2 cup beef broth
1/4 cup reduced fat cream cheese, softened
1 (8.5 oz.) package of corn muffin mix (I used Jiffy)
1 egg, lightly beaten
1/3 cup 1% milk
1/3 cup Pumpkin Puree (I'd omit next time)
Jalapeno-Olive Relish (optional- but highly recommended)

Preheat oven to 400. In a large skillet, cook turkey, pumpkin and onion until meat is cooked and onion is tender, breaking up turkey with spoon. Drain fat. Stir in black beans, corn and chiles. Heat through. Stir in broth and cream cheese until blended. Transfer to 3 qt. casserole dish.

In medium bowl, stir togethercorn muffin mix, egg, milk and pumpkin puree (if using) until just combined. Spoon over meat mixture.

Bake 20 minutes or until toothpick inserted into topping comes out clean. Let sit 5 minutes to help set. Serve with Jalapeno-Olive Relish (recipe follows.)

Jalapeno-Olive Relish
2 tbsp coarsely chopped green olives (originally called for 1/4 cup halved, but I wanted them in smaller pieces)
2 tbsp pickled jalapeno peppers (I subbed this from 1 to 2 fresh, for a more mild taste)
6 grape tomatoes, quarted
2 tbsp snipped fresh cilantro

In a small bowl, combine all ingredients.

"Sage-Approved" Chili

We experienced our first bit off cooler weather yesterday. Or at least cooler for the standards of our part of Florida. It still got up to the late 80's in the afternoon, but the morning and evening were wonderful! I spent nearly the entire day outside with my little one, and was ready to make something hearty for dinner. I had the makings for chili already, so it was an easy decision.

Now here's the issue I face. If you ask Sage, he will say he doesn't really like chili. But I love it and enjoy making it, so I sneak it in from time to time. I've figured out over time, it's not that he dislikes chili, its certain versions of it he doesn't care for. I never have used any kind of recipe and really make it different all the time. I love a chili packed full of chunky veggies, lots of beans, and could care less if there is meat or not. I'm even cool with more untraditional items- like corn or cinnamon- finding their way into it. A few chili batches ago, I discovered what Sage likes best is when it has limited veggies and a thicker, meaty and very rich tomato-y base. So, my various versions of chili have began to evolve into this recipe to make my husband happy.

I usually use ground turkey, but what I had in the freezer happened to be Boca Crumbles, a meatless beef substitute, (we are reducing the amount of meat we eat,) and it worked really well in this. Sage loved it, and told me several times how good it was. For a guy who "doesn't like chili," that is success to me! So, I decided to write down what I used for once. I'll switch things up a little depending on what I have on hand, but this will be the standard version in our house from now on.

1/2 tbsp olive oil

1 stalk of celery, finely chopped

1/2 green bell pepper, finely choppped

1 large onion, choppped

3 cloves garlic, minced

1 (12 oz.) package of Boca Meatless Ground Crumbles, frozen (or 1 lb. thawed ground turkey)

2 (14.5 oz.) cans of diced tomatoes (I used 1 with mild green chilis & 1 Italian style this time.)

3 (15.5 oz.) cans of beans (light and dark kidney, black, or any combo,) drained and rinsed (I used 1 can of dark and 2 light because I was out of black.)

1 (6 oz.) can of tomato paste

1/4 cup chili powder

1 tsp cumin

1 tsp corriander

1 tsp oregano

1/2 tsp cayenne pepper

1/2 tsp red pepper flakes

2 tsps sugar

1/4-1/2 cup water

shredded cheese and sour cream, for serving

In a large pot, heat oil. Add celery, bell pepper, onion, garlic, and crumbles and cook, stirring frequently to keep crumbles from sticking, for about 10 minutes, or until meat is cooked through. (If using turkey, omit oil, and drain any fat before proceeding.)

Add tomatoes, beans, paste, spices, sugar and 1/4 cup of water. Mix well, reduce heat and simmer for 30 minutes. If chili is too thick, add more water.

Serve topped with cheese and sour cream.

*I'd like to add to this post. One of the perks making a big pot of chili is delicious leftovers. However, we didn't like this so much reheated. The Boca Crumbles were very chewy. I don't think I've ever had something as a leftover with either the Boca or Mornignstar Crumbles before. From now on, I will only use them in something we'll be eating up that night. Its a shame, because it was so good fresh, but I'll be back to making this with turkey next time.

Sage's Turkey Burgers and Parmesan-Basil Grilled Corn on the Cob

Finally, I get to blog about something Sage makes! Unfortunately, I took the worst pictures ever. They didn't do this wonderful meal justice.

We had some of our best friends, Michael and Sumer, over for a cookout. Since its corn season, we took advantage and Sage made one his summertime standbys- grilled corn with a parmesan and basil butter. It is always a hit! He also made his delicious turkey burgers, topped with mushrooms and swiss, which keeps the lean meat from tasting bland and dry. We also had the greek pasta salad posted below.

Sage's Turkey Burgers (makes 4 large burgers)

1 lb. ground turkey breast

1/2 cup Italian breadcrumbs

1 egg

1/3 cup chopped onion

1 tbsp minced garlic

1/2 of an 8 oz. package of sliced mushrooms

olive oil

4 slices of swiss cheese

4 French Hamburger rolls or multigrain rolls

desired condiments and toppings (lite mayo, spicy mustard, sliced tomato, etc.)

1. In a large bowl, combine turkey with onion, breadcrumbs, egg, and garlic. Mix well using hands. Form into 4 patties.

2. Grill over medium direct heat for about 15 miutes, flipping once.

3. Meanwhile, saute mushrooms over meduim heat with small amount of oil.

4. When burgers are cooked through, but still juicy, top each burger with 1/4 of the mushroms and 1 slice of swiss. Cook for about 1 minutes or until cheese is melted. At the same time, toast rolls on grill for 1 minute.

5. Place burgers on rolls and add desired condiments and toppings.

Parmesan-Basil Grilled Corn on the Cob (adapted from Weber's Real Grilling)

1/4 cup butter, softened

1/4 cup grated Parmesan

2 tbsp. finely chopped fresh basil

1/2 tsp Kosher salt

1/4 tsp fresh ground pepper

1 tsp. minced garlic

4 ears corn, husks and silks removed

1. To make butter: In a small bowl, mash butter with fork. Add seasonings and stir to mix.

2. Brush about a tbsp of butter over each ear of corn. Grill over medium direct heat until brown in spots and tender, about 10-15 minutes, turning occassionally. Serve with remaining butter, if desired.

Turkey Bean Soup

This hearty yet healthy soup is actually an old favorite at our house. Sage asks for it often and we like it regardless of the weather.

I found it years ago on allrecipes.com, but other than the ground turkey and cannellini beans, I've totally changed quanities and added or deleted ingredients. I don't ever measure the spices, so I've included the orginal quanties as a guideline, but I'm sure I use way more. You can easily change up the ingredients to suit what you have on hand. Other than the accompaniment of crackers or crusty bread for dipping, for us this a filling meal in itself.

1 (4.5 oz.) pkg of long grain & wild rice with seasoning (I use Mahatma)

olive oil

1 1/2 cups assorted bell peppers, chopped small

2 ribs of celery, chopped (I rarely have this on hand, so I use a few pinches of celery seed)

1 lb. ground turkey

1/2 med. onion, chopped

2 cups chicken broth

1 small can of corn (or 1 cup frozen)

1 (15 oz.) can cannellini beans, rinced and drained

1 (14.5) can tomatoes with mild green chilies

1 tsp dried oregano

1 tsp ground cumin

1 tsp chili powder

salt to taste

.

1. Cook rice according to package.

2. In dutch oven, heat just enough oil to saute peppers. Cook peppers (and celery if using) for 5 minutes. Add ground turkey and onion, and cook until meat is no longer pink. Drain fat.

3. To pan, add broth, tomatoes, corn, beans, and spices (including celery seed if using.) Bring to a boil.

4. reduce heat, cover and simmer for 15 minutes or until vegetables are to desired tenderness and soup is heated through.

5. Stir in prepared rice.

6. Allow to cool slightly before serving, which enhances the flavor.