Twisting it up

by Kelli H. on January 7, 2011

Tonight’s recipe was from none other than Rachael Ray.  I’ve been making Rachael Ray recipes since I was about 16, so I always consider her a good stand by.  Without Rachael, who knows if I would have even decided to do a culinary program after graduating high school. I understand where all the flack towards her comes from but I ignore it.  She is definitely not creating all recipes that are figure friendly but who cares?  You can always go through the list of ingredients and decide what can be replaced.  That’s what I did with tonight’s recipe.

Turkey Chili Sheperd’s Pie with a Sweet Potato Topper out of her new cookbook Look + Cook with my changes.

2.5 lbs. sweet potatoes, peeled and cubed
4 T butter
1 C plain greek yogurt
1 T extra virgin olive oil
1.25 lbs. ground turkey
2 shallots, chopped
1 jalapeno, chopped
1 red or orange bell pepper, chopped
4 garlic cloves, chopped
3 T chili powder
1 T sweet smoked paprika
1 T cumin
1 T ground corrianger
1/2 C tomato paste
2 C chicken stock
2 C cheddar cheese
S& P
dash of nutmeg

Bring sweet potatoes to a boil in a large pot of water, cook for about 12-15 minutes.  Drain potatoes, return to hot pot, mash them with butter, greek yogurt, S&P, and a dash of nutmeg.  While potatoes are boiling heat a pot with olive oil and cook meat for 2-3 minutes.  Add peppers, garlic, and shallot to the pot and cook until softened.  Add spices and continue cooking for another 5-10 minutes.  Stir in tomato paste for 1 minutes, add the stock and simmer a few minutes until thicken.  Preheat the broiler.  Place chili in a casserole dish, spread mashed sweet potatoes on top, and cover with the cheddar cheese.  Brown under broiler until golden.

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