Today I learned how to close a chip bag without a clip or rubber band. Now that's useful.
But what is with that music?
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Cincinnati Burgoo's shared items
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- Heifer - Ending Hunger, Caring for the Earth
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- Minimus.biz - if it comes in travel size, this site sells it.
- My Flickr Photos
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- Rotten Tomatoes - Movie Review Compendium
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- The Nature Conservancy - Protecting Nature. Preserving Life
- TripIt - Organize Your Travel
101 Things in 1001 Days
Cincinnati Burgoo
I created this dish one day when I was thinking about making something using only ingredients native to the Americas. I thought it was quite original at the time, but later I found it had more than a passing resemblance to both Kentucky Burgoo and Brunswick Stew. I still quite like my version however and have taken to calling it Cincinnati Burgoo:
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 whole red chilies, minced
1 large zucchini, sliced
1 pound sweet corn, fresh or frozen
1 pound lima beans, fresh or frozen
1 (14 1/2 ounce) can diced tomatoes OR
1 pound fresh tomatoes, peeled, seeded and diced
1 cup beef, chicken or vegetable broth
salt and pepper, to taste
Sauté onion and ground turkey in a small amount of vegetable oil until turkey is browned and crumbled. Add the zucchini, garlic and chilies and sauté for about five minutes.
Add the remaining ingredients, cover and simmer until all the vegetables are tender, about 40 minutes.
I realize the onions and garlic aren't native to the Americas, but they add a nice flavor to the dish. Serve up some cornbread on the side.
1 pound ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 whole red chilies, minced
1 large zucchini, sliced
1 pound sweet corn, fresh or frozen
1 pound lima beans, fresh or frozen
1 (14 1/2 ounce) can diced tomatoes OR
1 pound fresh tomatoes, peeled, seeded and diced
1 cup beef, chicken or vegetable broth
salt and pepper, to taste
Sauté onion and ground turkey in a small amount of vegetable oil until turkey is browned and crumbled. Add the zucchini, garlic and chilies and sauté for about five minutes.
Add the remaining ingredients, cover and simmer until all the vegetables are tender, about 40 minutes.
I realize the onions and garlic aren't native to the Americas, but they add a nice flavor to the dish. Serve up some cornbread on the side.
1 comment:
I'm gonna comment 'cause I totaling digging your blog. Thanks for putting out some interesting stuff Sandra! Love you. Keith
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