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One-Dish Wonders


Published: 06/25/2012

by Roslyn Ralph

With a little bit of preparation, these delicious, easy-to-prepare dishes will take care of themselves while you enjoy the

big game.

Turkey Chili

Something a little different from the usual

chili con carne, which is made with beef,

this dish is a tasty variation on a theme.


1-1/2 lb lean ground turkey

2 14-oz cans white beans, rinsed and drained

2 cups beef stock

1 28-oz can diced tomatoes

1 8-oz can tomato sauce

1 Tbsp vegetable oil

1 large onion, chopped

1 medium green bell pepper, chopped

1 cup corn

 1 tsp dried oregano

1 tsp ground cumin

1/4 cup chili powder

1 Tbsp unsweetened cocoa powder

1/4 tsp ground cinnamon

salt to taste


Heat oil in a large pot or Dutch oven over medium heat. Add onion and sauté util tender. Add oregano and cumin, stir for 1

minute. Increase temperature to mediumhigh, add turkey and stir to cook until no longer pink. Stir in green pepper, chili

powder, cocoa powder and cinnamon. Add tomatoes, tomato sauce and stock and bring to a boil. Reduce to simmer

and cook for 45 minutes, stirring occasionally. Add salt, beans and corn, and simmer an additional 10 minutes. Serve

with chopped red onion and cilantro and a spoonful of yogurt.


Serves 6.

Corn Muffins

While the chili simmers on the stove, pop these in the oven.

1 cup all-purpose flour

1 cup yellow cornmeal

1 Tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 tsp cayenne pepper

1-1/2 cups low-fat sour cream

2 large eggs, lightly beaten

2 Tbsp unsalted butter, melted

1/4 cup chopped chives


Preheat oven to 425°F. Prepare standard muffin pan with non-stick cooking spray. Combine all dry ingredients in a

large bowl. Stir in chives. In a smaller bowl whisk together eggs, sour cream and butter. Add wet mixture to dry and

stir until just blended. Divide batter into prepared muffin cups and bake for about 20 minutes or until tester comes

out clean. Let muffin pan cool on rack.

Makes about 12 muffins.

Savoury Pork Stew

This is a wonderful stew that is terrific over couscous. Add a green salad to round out the meal.


4 lb pork shoulder, trimmed and cut into cubes

3 Tbsp vegetable oil

2 large onions, sliced

3 cloves minced garlic

1/4 cup al purpose flour

2 cups chicken stock

1 cup apple cider or juice

1-1/2 cups dark beer

1 Tbsp Dijon mustard

1 tsp ground coriander

1 tsp ground cinnamon

1 cup chopped dried apricots

1/2 cup chopped prunes

salt and pepper to taste


Preheat oven to 350°F. Heat oil in Dutch oven or casserole over medium-high heat. Adding pork in batches, cook until

brown, stirring occasionally. Using a slotted spoon, transfer to a bowl. Add onions and garlic to the pan and cook

until tender. Stir in flour and stir for three minutes. Mix in broth, cider, beer, mustard, coriander, cinnamon and salt

and bring to a boil. Return pork and any juices to the casserole, stir in dried fruit, cover and bake for 1 hour. Remove lid

and continue baking for another 45 minutes or until pork is tender and liquid has a sauce consistency. Add salt and

pepper to taste.

Serves 6

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