I currently live in Charlotte, NC and after spending 7 years as a personal chef and caterer, I am now happy to share my love of cooking with friends and family. My heart is in the kitchen, but my soul is in the stars!

Rain, Rain, Go Away

We've had drought conditions here in Nowhere Land for so long that I really hate to begrudge the rain but enough is enough!! On top of being hit by these last two hurricanes, we had 7 days of solid rain just prior to that. So much rain that I thought I was starting to mold. that a mushroom growing in my....well, never mind.

I've said before that I always equate rain with cold temperatures, no matter how warm it actually is outside. Several of our rainy days were coupled with stifling, 100% pure humidity - the kind where the windows in the house are completely fogged up because of the difference in temperatures inside and outside. But after Hurricane Ike, the temperatures have cooled off quite nicely and the humidity has all but disappeared. Perfect weather for soup!

If you're tired of your same old soup routine, then give this White Turkey Chili a try. It's different, delicious, and pretty economical to prepare. It freezes well too, so I like to keep some in my freezer for nights when there's no time to prepare dinner. I love the addition of cinnamon in this soup - the flavor combination is subtle but distinct.

I coupled this soup with a colorful, crunchy coleslaw. I'm not a huge fan of mayo based coleslaws and I like this one because it is vinegar based and also uses apples and pears. It's also perfect to take to a summer picnic since there is no mayonnaise. Make this early in the day because the longer it sits, the better it tastes. It's also good the next day but the fruit starts to turn a bit and may not be as fresh looking.

* Exported from MasterCook *

White Chili with Ground Turkey

Recipe By :
Serving Size : 8
Categories : Soups Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each onion -- chopped
3 cloves garlic -- minced
1 1/2 pounds ground turkey
8 ounces green chilies
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 pinch ground white pepper
3 (15 ounce) cans cannelini beans
2 cups chicken broth
2 cups shredded Monterrey Jack cheese (I used the shredded combination cheddar/Monterrey Jack)

1. In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chili peppers, cumin, oregano, cinnamon, cayenne pepper to taste and white pepper to taste and saute for 5 more minutes.
2. Add two cans of the beans and the chicken broth to the pot. Take the third can of beans and puree them in a blender or food processor. Add this to the pot along with the cheese. Stir well and simmer for 10 minutes, allowing the cheese to melt.

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* Exported from MasterCook *

Apple and Pear Slaw

Serving Size : 6
Categories : Salads/Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cider vinegar
1 tablespoon brown sugar
2 teaspoons poppy seeds
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups granny Smith apple -- thinly sliced
2 cups pear -- thinly sliced
12 ounces cabbage & carrot coleslaw mix

Combine first 5 ingredients in a small bowl; set aside.

Combine apple, pear, and coleslaw in a large bowl; stir in dressing. Chill up to 2 hours.

"Cooking Light Annual Recipes 2000, pg. 288"
"1 cup"
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