We all go through it. We get so busy in our lives that our meal plan goes on to autopilot. There’s no time to mix things and up and get creative with dinner, especially when it’s much safer to simply cook something that you know the kids aren’t going to push aside or complain about. In your sheer state of exhaustion you don’t have the time or the energy for the dinnertime negotiations. If you’re a parent you know exactly what I am referring to. The “Mom, if I have one more carrot can I have ice cream with dessert?” type battles. Sometimes it feels as though I am negotiating the releases of hostages in order to get the kids through a meal, so I can completely understand why parents often give up and go with what is proven and safe.

 

It doesn’t always have to be that way though. You can still get creative and have fun with your meals, well, at least when the kids are having a sleepover at the neighbors or something. When you get the chance, don’t be afraid to break out of that mundane line up of safe dishes you have become used to. Try something different. Don’t be afraid, and don’t think you’re the only one who gets stuck in a rut. As chefs we often find ourselves reaching for favorite dishes a little too often, or working with the ingredients we know well. I think it’s human nature. We like to feel a sense of comfort. Even though many of us like to say we are adventurous, the truth is, when push comes to shove, we like to stick with something we know.

 

This week, after feeling a little stuck in a box myself, I felt the need to get a little uncomfortable and try something a little different. So for dinner I decided to do a little slow cooking and some baking, not something I do all that often anymore. I decided to prepare a stew, but not a typical beef stew or chicken pot pie I would normally settle for. I took the idea of a classic stew and played with it a little by using turkey as the main protein and adding southwest ingredients, like peppers, corn and chipotles to it. Rather than thickening it up with flour or potatoes I decided to really go outside my box and use red lentils. It provided a great thickening to the stew as well as some wonderful texture. What better way to enjoy a hearty stew than to whip up some homemade biscuits too? So I pulled out an old biscuit recipe and tweaked it slightly to include some sharp cheddar and green onions. The meal started with basic cooking principles I was comfortable with, took a few twists and turns, added a few less conventional ingredients, and ended up with a delicious result. Even the kids managed to choke it down with very little negotiating required! That kind of play is what cooking is all about. Having fun in the kitchen, creating new combinations and mixing it up. Sometimes they will be smashing successes and sometimes they will be horrific flops, but if that happens, relax, order a pizza, and try again next time!

 

Turkey & Chorizo Stew w/ Aged Cheddar Biscuits

 

First the Stew

 

Prep Time: 30 minutes

Cooking Time: 25 minutes

Feeds: 8 people, easily

 

1 kg.               fresh turkey, boneless, skinless

2 tbsp.            smoked paprika

1 tbsp.            chili powder (chipotle if you can find it)

4 tbsp.            canola oil

4 ea.                chorizo sausage

1 ea.                red pepper, large dice

1 ea.                yellow pepper, large dice

½ ea.              red onion, large dice

2 cups                        corn kernels, fresh if you can

3 cloves         fresh garlic, minced

2 cups                        red lentils

¼ cup             tomato paste

3 lt.                 chicken stock, low sodium if you can

2 tbsp.            fresh basil, chopped

1 tbsp.            fresh oregano

1 tbsp.            fresh thyme

TT                   S&P

 

• Cube the turkey into 1” cubes
• Place the chorizo sausage into a pot of water and bring to a simmer
• Let simmer 5-6 minutes, drain, place in ice bath to cool
• Cut the sausages into medallions
• Heat a large sauté pan to high heat
• In a bowl, combine the turkey, smoked paprika, chili powder and seasoning, stir thoroughly to season evenly
• Lightly oil the pan, and sear the turkey in the pan to brown, do not overcrowd the pan
• Once browned, remove from pan, drain fat and set aside
• Repeat with chorizo medallions
• Repeat with vegetables, adding the
• Place the tomato paste in the pan and stir around to lightly brown
• Deglaze the pan with about a cup of chicken stock
• Now, place the turkey, chorizo and vegetables in a large pot and pour the tomato paste drippings over top
• Add the remaining chicken stock and bring to a simmer
• Once simmering, add the red lentils and continue to simmer until the lentils are soft and cooked through, about 15-20 minutes
• Add the fresh herbs, adjust the seasoning, and simmer another 5 minutes

 

Now for the Aged Cheddar Biscuits

 

Prep Time: 30 minutes

Baking Time: 25 minutes

Special Tools: food processor, parchment or waxed paper

Makes: about 8 biscuits

 

2 cups                        AP flour, plus additional as needed

1 tbsp.            baking powder

1.5 tsp.           kosher salt

1.5 sticks      cold butter

½ cup                        cold buttermilk

1 ea.                egg

1 cup              aged white cheddar

¼ cup             green onions, chopped

1 ea.                egg

1 tbsp.            milk

TT                   sea salt

 

• Preheat the oven to 425F
• In the food processor place 2 cups flour, baking powder and salt
• Cube the chilled butter and place in the food processor
• Pulse the mixture until the butter blends in to form balls the size of peas
• In a bowl combine the buttermilk and egg and whisk together
• Quickly pulse the buttermilk mixture into the flour mixture, only until moistened
• Grate the aged cheddar
• Place in a bowl and lightly toss with a touch of flour
• Now, add the cheese and green onions to the dough mixture, slowly pulsing until just combined
• Dump out the dough onto a well floured cutting board and knead lightly, about a minute
• Roll the dough out to a rectangle about 10 inches by 5 inches
• Using a sharp knife cut the dough into 8 roughly square biscuits
• Place the biscuits on a parchment lined baking sheet
• Combine the remaining egg and milk in a small bowl and whisk together
• Now, lightly brush the biscuits with the egg wash, and then top with seas salt (optional)
• Bake in the oven for 20-25 minutes, when the tops are browned and the biscuits are cooked through
• Serve warm with your tasty stew!

 

Who’s hungry?