Cincinnati Burgoo: Why I didn't go to the gym today...

Wednesday, March 19, 2008

Why I didn't go to the gym today...

Mother Nature decided a blizzard in March wasn't enough, so she's sent somewhere between four and six inches of rain our way. It's still raining right this minute. Both the Little and Great Miami are well above flood stage, as are any number of smaller rivers and creeks in the area. My gym is in Sharonville but two roads I have to traverse to get there were completely closed (Kemper and Main) due to high water so I came home and worked out to a video instead.

We can have spring now, yes?

2 comments:

Jennifer said...: I am with you! I am so ready for spring.; 7:54 PM
Lily Secret said...: You know, as soon as I posted this, I looked outside and realized the rain had turned to snow. Ai!; 7:59 PM

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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.