Lightened Up Slow Cooker Turkey Chili [Photograph: ForkKnifeSwoon]
Our last challenge for Weekend Cook and Tell was for all of you to share your favorite legume lovin’ dishes. We called this Love For Legumes. The result is unanimous. We all hold a special place in our hearts for this versatile and comforting constituent. [And shelf space – pepperhead212 has 23 varieties taking up shelf space!] We received so many amazing posts and shared recipes in response to our weekend cooking call, that my best recommendation to you is – read the full Talk thread! I cannot express my appreciation and gratitude that I am privileged to be a part of such a rich community.
Let’s start off with
ForkKnifeSwoon‘s gorgeous lightened-up version of Slow Cooker Turkey Chili. I really can’t get over how delicious it looks. You can tell I’m an “eat with your eyes” kind of person. We had a thread over on Talk not too long ago about uses for ground turkey. Well, here you go, SE Community! Thank you, ForkKnifeSwoon. [Also, what a great name!]
lemonfair brings a little Colombian dish to the legume party. I’ve had a Brazilian version and can attest to its greatness. Black Beans & Rice: beans are flavored with onions and orange zest, and then served over rice with hot oil, lemon juice, and sour cream on the side. Garnish with orange slices. Sure to become a staple of anyone’s diet.
missmochi put it best when she said we love claireOOTO‘s effusiveness. Yes, we absolutely do. Miss claireOOTO brought it this week with 14 recipes of carefully curated legume favorites. Try her French lentils with roasted beets and walnuts or Empanadas with chipotle and butternut squash to start. Thank you, claireOOTO, as always, for sharing your passion and talent with us!
Speaking of missmochi, this lady likes herself a good legume. To quote, “I love legumes, I eat them for dessert. I eat them b*tches for breakfast.” If you love soybeans, For a little something sweet (but not overly so), try her Kinako Mochi, which features soybean powder, or Mizuyōkan: Traditional Wagashi.
If you’re a fan of Chipotle, richa has a recipe for you. Check out this Mexican Pizza, with Chipotle-esque refried beans, pico de gallo, and lime crema on wheat sorghum crust. Mixing two things we love – pizza and beans – seems like a clear win.
If you’re looking for another showstopper, look no further. Juliasalbum takes chickpeas and creates a bit of curry to end with a stunning Easy chickpea and vegetable curry with quinoa. This would be a perfect addition to a dinner party menu.
PickledEgg keeps it short and sweet. “Black eyed beans cooked in coconut milk with curry, curry leaves and scotch bonnet chillies served on a bed of rice and farofa sprinkled over the top. Heaven!”
If Indian dishes are your cup of tea, Apu @ Annarasa‘s contribution should be a bookmark, indeed! From peanut chutney to Moth Usal (Sprouted Dew Bean Curry), legumes are the stars enhanced by hearty doses of spice.
A big thank you to everyone for sharing their legume love for this week’s Weekend Cook and Tell challenge. Be sure to keep your eyes peeled for the next challenge. This is my last WC&T post and we’ll soon be handing off to our new Community Manager. Thank you for the good times!