While I'm fighting cancer I'm on the look out for recipes that incorporate the important foods that fight cancer. I've discovered Kale is one of those. I came across this recipe that I made for John and I and it was surprisingly good.
Ingredients
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 yellow onion, finely diced
• 2 to 3 cloves garlic, minced
• 1½ pounds (680 g) ground turkey or chicken
• 1 teaspoon dried oregano
• 2 tablespoons (15 g) chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 2½ cups (570 ml) low-sodium fat-free chicken broth
• 1 cup (235 ml) dark beer
• 2 tablespoons (32 g) tomato paste
• 1 can (15.8 ounce, or 455 g) kidney beans, drained
• 1 can (15.8 ounce, or 455 g) black beans, drained
• 1 can (16 ounce 455 g) diced tomatoes with mild green chilies
• 1 cup (150 g) colored bell pepper, seeded and diced
• 1 small zucchini or yellow summer squash, sliced into half rounds
• 1 cup (67 g) kale, stemmed and chopped or torn into bite-size pieces
• 1 carrot, grated
• 1/4 cup (31 g) cashews, chopped
• 1/2 cup (8 g) chopped fresh cilantro
• 1 to 2 tablespoons (15 to 28 ml) fresh lime juice, optional
Directions
In a 4- to 6-quart (4- to 6-L) sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the turkey and cook until browned, for 5 to 6 minutes. Add the oregano, chili powder, cumin, cinnamon, cayenne pepper, and salt and sauté for 2 minutes. Pour in the broth and beer. Stir in the tomato paste. Add the kidney beans, black beans, tomatoes, bell pepper, zucchini or squash, kale, and carrot. Bring to a simmer, re- duce the heat to low, cover, and cook for about 20 minutes, stirring occasionally. Add the cashews and cook for 5 to 7 minutes. Add the cilantro and lime juice, if using.
• 1 tablespoon (15 ml) extra virgin olive oil
• 1 yellow onion, finely diced
• 2 to 3 cloves garlic, minced
• 1½ pounds (680 g) ground turkey or chicken
• 1 teaspoon dried oregano
• 2 tablespoons (15 g) chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 2½ cups (570 ml) low-sodium fat-free chicken broth
• 1 cup (235 ml) dark beer
• 2 tablespoons (32 g) tomato paste
• 1 can (15.8 ounce, or 455 g) kidney beans, drained
• 1 can (15.8 ounce, or 455 g) black beans, drained
• 1 can (16 ounce 455 g) diced tomatoes with mild green chilies
• 1 cup (150 g) colored bell pepper, seeded and diced
• 1 small zucchini or yellow summer squash, sliced into half rounds
• 1 cup (67 g) kale, stemmed and chopped or torn into bite-size pieces
• 1 carrot, grated
• 1/4 cup (31 g) cashews, chopped
• 1/2 cup (8 g) chopped fresh cilantro
• 1 to 2 tablespoons (15 to 28 ml) fresh lime juice, optional
Directions
In a 4- to 6-quart (4- to 6-L) sauté pan, heat the oil over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes. Add the turkey and cook until browned, for 5 to 6 minutes. Add the oregano, chili powder, cumin, cinnamon, cayenne pepper, and salt and sauté for 2 minutes. Pour in the broth and beer. Stir in the tomato paste. Add the kidney beans, black beans, tomatoes, bell pepper, zucchini or squash, kale, and carrot. Bring to a simmer, re- duce the heat to low, cover, and cook for about 20 minutes, stirring occasionally. Add the cashews and cook for 5 to 7 minutes. Add the cilantro and lime juice, if using.
