Turkey and Quinoa Meatball Posole

Soup Battle Royale was playing out in my head this morning.  One camp was screaming, "I want Posole", the other "I want Meatball soup".  Whoa, keep it down in there I had to keep reminding myself.  The battle went on for what seemed like hours, finally I decided to step away and have an oatmeal, apple, ginger cookie while I cleared my head.

I really wanted both kinds of soup, but decided to use a process of elimination to find the winner.

Posole
(pros); spicy, hominy, crunchy, pork (need I say more)
(cons);  3 hours to make, lots of pork and wanting to cut back on meat

Before I even finished with the cons (that and I was mentally tired), I cried out - I just want some spicy, tasty soup with meatballs and I don't want to spend all day in the kitchen.  

Soup Base

8 dried New Mexico chili pods

4 cups boiling water

1 tablespoon olive oil

1 medium onion, finely chopped

2 stalks celery, finely chopped

4 cloves garlic, minced

1 - 28 ounce can crushed tomatoes

2 cups water

1/2 teaspoon ground cumin

Salt

1 - 29 ounce can white hominy, rinsed and drained

Turkey and Quinoa Meatballs

1/2 pound ground turkey

1 cup cooked quinoa

1 clove garlic, minced

1 large egg

Salt

Freshly ground black pepper

Garnishes

Radishes, thinly sliced

Tostada chips

Lime wedges

Bring four cups of water to a boil and pour the boiling water over the chili pods and let soak 15-20 minutes.

Turn a heavy stockpot on to medium heat and add the olive oil, onions and celery and let cook for 10 minutes until the vegetables are starting to get a little color.  Add the garlic and cook a few minutes longer.  

Add the softened chili pods to a blender with 2 1/2 cups of the soaking liquid and pulse until finely chopped.  Pass the mixture through a fine sieve and discard the skins and seeds.  

Add the chili mixture to the stockpot and add the crushed tomatoes, 2 cups of water, cumin and salt and let cook on medium heat for 10 minutes.

Combine the ground turkey, quinoa, garlic, egg, salt and pepper in a mixing bowl and mix with your hands until well combined.  I shaped the mixture into quarter sized meatballs and added them to the soup.  Let cook 5 more minutes.  

Add the drained and rinsed hominy and cook 10 more minutes.

Serve with sliced radishes, tostada chips and a squeeze of lime.

Hopefully I saved you from having this same battle play out in your head.  The meatballs are soft and tasty, the broth is spicy but not too hot and if you are like me you will need all the radishes in the above photo for your bowl alone.

Enjoy,

Gina

Shepherd's Pie with Ground Turkey, Butternut Squash Topping and a Pinch of Narcissism

I saw them from across the crowded farm stand; their voluptuous shape and ghostly pale skin drew me right in.  Butternut squash, where have you been all these months, oh how I've missed you.  I lured them into my basket with the promise of being turned into something delectable; I didn't even have to offer them any candy.

At the risk of seeming like a "Class A Narcissist", I have to say, "The Shepherd's Pie I made with my butternut squash came out awesome"!  But who the hell am I kidding, I'm on the internet all the time saying I'm freaking awesome,  so I guess I'm gonna have to wear that title too.  My swollen head just isn't large enough for all these crowns.  I'll work on my little problem, I promise.

I wanted to thank Chef Dennis for Dorie Greenspan's book, "Around my French Table".  I made her Hachis Parmentier (please don't make me pronounce that, I hardly speak proper English as it is).  Hot Dog Dude loved it, but being the mean wife I am, I took it upon myself that he needed a healthier version, to save him from himself.

Butternut Squash Topping

1 medium sized butternut squash (2-3 pounds)

2 tbsp. unsalted butter

1/4 cup heavy cream

Salt

White pepper

1)  Heat oven to 425 degrees F.

2)  Slice the butternut squash in half and scoop out seeds.  Place two halves on a baking sheet lined with parchment, cut side up.

3)  Place in the oven and bake for 1 hour or until squash is tender when a knife is inserted.  Let cool.

4)  Scoop flesh out of the butternut squash and place in a food processor with butter, cream, salt and pepper.  Pulse the mixture until smooth.  Or you could do this by hand since the squash will be nice and soft.

Ground Turkey and Vegetable Filling

2 tbsp. olive oil

1 leek, thinly sliced, use only the white (or about 1 cup)

2 carrots, peeled and chopped 1/2"

2 stalks celery, chopped 1/2"

1 1/4 pounds ground turkey

1/2 tsp. fresh rosemary, chopped

1 1/2 tsp. fresh thyme leaves

Pinch freshly ground nutmeg

Salt and pepper to taste

2 tbsp. all-purpose flour

1 cup low-sodium chicken stock

1/2 cup fresh bread crumbs

1)  In a large skillet add olive oil, leeks, carrots and celery and cook on medium low for 10 minutes until softened.

2)  Turn heat up a little and add ground turkey, rosemary, thyme, nutmeg and salt and pepper and cook until turkey is browned.

3)  Add flour and chicken stock and cook for a couple of minutes until thickened.

4)  Place meat and vegetable mixture in a casserole dish and top with butternut squash topping.  Sprinkle with bread crumbs.

5)  Bake in 375 degree F oven for 30-35 minutes until top is nicely browned.

Come on over dinner is ready.

Some quick news updates:
YBR is going on right now over at Spicie Foodie, can't wait to go check out all the great dishes, I always find something new I missed.

Gerry at Foodness Gracious is having an online bake sale to raise money for Juvenile Diabetes Research Foundation.  He needs some bakers and of course buyers.  My kids are out of school for the next two weeks, so I'm hoping to be doing things with them.  I will have to be a buyer, so bake me something good to bid on.

Gina