You don’t need me to run through the basic differences or similarities between before-game tailgating parties and after-game gatherings.
What you might need or could use, though, are a couple new possibilities for the celebratory gabfest or, oh, woe, the sad sobfest following the game. In oth
er words, some savory spooner-uppers for the day’s happy upside. Or the downside. Food isn’t everything but, in this case, it’s a start. Here goes, then, with a new and different take on chili, plus a spin on that great Louisiana dish, jambalaya.
Both recipes come to us courtesy of those helpful folks at Krups, and both are designed to work well in your Crockpot as well as their new rice cooker. (This baby will do everything, they say — with cooking options including rice, steam, slow cook and oatmeal. Unfortunately, it does not do windows, bathrooms or match the just-dried sock misfits.)
So, haul out your Crockpot or new rice cooker, haul in the necessary ingredients, and make:
Spicy turkey chili
2 pounds ground turkey (or lean ground beef, if you prefer)
3 tablespoons chili powder, plus 2 teaspoons, divided
2 cups chopped onion
4 cloves garlic, finely chopped
1 cup chopped green pepper
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) white beans, drained and rinsed
2 cans (28-ounces each) diced fire-roasted tomatoes
1 medium potato, peeled and shredded
1 can (15-ounce) turkey stock (if necessary, substitute chicken or beef stock)
2 tablespoons tomato paste
1 tablespoon dried hot red pepper flakes
3 tablespoons salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves
Pepper, if needed
Toppings: sour cream, shredded cheddar cheese and chopped scallions
Turn turkey into slow cooker; add 3 tablespoons of the chili powder and all the rest of the ingredients except the pepper and the toppings.
Stir everything together, mixing well, cover and cook on low for 6 to 8 hours. Just before serving, stir in the remaining 2 teaspoons chili powder, and season with additional salt and/or pepper to taste.
Ladle into bowls and serve with the toppings of your choice.
Spicy jambalaya
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 can (28 ounces) diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 rib celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups hot cooked rice
In a slow cooker, combine the chicken, andouille, tomatoes, onion, green pepper, celery and chicken broth. Stir in oregano, Cajun seasoning, cayenne pepper, bay leaves, dried parsley and thyme. Cover and cook on low for 7 hours or on high for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes.
Serve over hot cooked rice.
The next Forum will appear in Friday’s comics pages.
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