Mexican Turkey & Bean Quinoa Bowl
w/ quick pickled corn & onions
#BOWLLIFE
Mexican Turkey & Bean Quinoa Bowl
with quick pickled corn & onions
makes 4 bowls

For the Quick Pickled Corn & Onion:
1 can (8.5 oz) whole kernel corn
1/4 bulb red onion, sliced thinly
1 cup apple cider vinegar
1 Tbsp sugar
1 tsp kosher salt
1/2 tsp pepper

For the Turkey & Beans:
1 Tbsp olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 lb ground lean turkey
1 1/2 Tbsp paprika
1 1/2 tsp cumin
1/2 tsp dried coriander
1 Tbsp tomato paste
1 1/2 tsp salt
1 tsp pepper
dash cayenne (more if you want it spicy)
1 can (15 oz) pinto beans, drained
1/2 - 3/4 cup chicken stock
2-3 handfuls kale, ribs removed and chopped
handful (1/4 cup) cilantro, chopped
lemon zest (1/2 lemon)
splash lemon juice

For the bowls:
4 cups COOKED quinoa, follow instructions on packaging - cook in stock instead of water
1 avocado, cubed
1 cup queso fresco, crumbled
4 tostados
cilantro, garnish

For the quick pickled corn & red onion: In a small sauce pot, bring vinegar, sugar, and salt to a boil. Fill a mason jar with the corn and red onions. You can just do this in a bowl if you don't have mason jars. Get some mason jars. When the mixture comes to a boil, pour over the corn/onions. Season with pepper and top up with a tablespoon or so of water. Let sit for 20 minutes minimum. If it lasts, this will be great in the fridge for up to 5 days. 

For the turkey & beans: In a large pan or skillet with lid, heat olive oil over medium-high heat. Add the onions and cook until translucent. About 4-5 minutes. Add the garlic then crumble the ground turkey into pan. Break it up with a wooden spoon or spatula so that it doesn't cook into large chunks. 

Add the spices, salt, pepper, and tomato paste. Mix until the turkey mixture is covered and turns a beautiful deep red color. Cook for 2 minutes while mixing to release the oils in the spices. Add the beans and continue to cook for another 3 minutes. 

Add the stock. Cover and turn the heat down to low. Let it simmer for 4-5 minutes until the stock reduces by half and becomes thicker. Add the kale, mix, cover, and cook until the kale is wilted. about 2 minutes. Add a splash of stock if you see that the liquid has reduced too much or if the mixture looks dry. 

Turn the heat off. Add cilantro, lemon zest, and lemon juice. Mix, taste, and adjust seasoning.

Constructing the bowls: Place a cup of quinoa into each bowl. Top with the turkey/bean mixture, pickled corn and onions, crumbled queso fresco, avocado, broken tostados, and cilantro. 

Enjoy.

DANI'S NOTES:
  • Those pickles though. Wowweeeeeee. Put it on everything. From hot dogs to salads. I constantly have a jar of it in the fridge. It also takes zero effort.
  • My ingredient measurements are all estimated. I cook with feeling. You should too. Continue to taste and smell your food as you go to adjust seasonings. 
  • This is a show off lunch. Don't be afraid to bring some to work ;)
  • I always cook my grains or rice in stock. Or if I am being cheap, I'll just add some Osem Chicken Soup Consumme. That flavor then gets infused into the grain. World of a difference.
  • The turkey & bean mix is stupid good in tacos and burritos too. So is the corn. mmm. 
  • The lemon zest and juice really freshens the dish up. So fresh and so clean.  

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    Homemade Ricotta
    you fancy, huh.

    Recipe by Bon Appétit Magazine (April Issue)

    2 cups milk
    1 cup heavy cream
    1/2 tsp Kosher salt (I used 1 Tbsp - mm salt)
    2 Tbsp lemon juice

    Bring the milk, heavy cream, and salt up to a boil in a saucepan. Remove from heat and add the lemon juice. Let sit for about 5-6 minutes for the mixture to curdle. 

    Line a fine mesh sieve with 2 layers of cheese cloth and place it over a bowl. Drain the curdled mixture into the sieve. Let drain in the fridge for no less than 20 minutes. I like my ricotta super thick. I left it in the fridge over night to really get all that extra liquid out. It will keep covered in the fridge for up to 3 days. 

    Enjoy.

    DANI'S NOTES:
    • MAKE MY RICOTTA NUTELLA COOKIE PIE WITH THIS RECIPE. 
    • The simplest way to present this is in the cheese cloth, on a board, with some crackers. Drizzle olive oil on top and sprinkle a little finishing salt up on top. 
    • If you leave it over night in the fridge to drain, and find that it is too thick, you can incorporate some of the liquid back into the ricotta. Just mix it gently in a bowl until it is the consistency you're looking for. 
    • Use the best quality milk and heavy cream. The better the products are, the tastier the finished cheese will be. 

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    Boomwelloh (aka Matzo Brei) Breakfast Sandwich
    with Ricotta & Sautéed Kale
    Passover. Matzo. Wake up wanting bagels, but you want to be a good Jew. Seven full days of unleavened bread torture. Solution: Boomwelloh breakfast sammie.

    My mom used to make boomwellohs with all the left over matzo from our big passover dinners. They're delicious. American Jews call it Matzo Brei. I don't know what that is. I is a immi, so I call them boomwellohs. Immi defined HERE.

    This year, I got stuck with that nasty egg and onion flavored matzo. That's what I get for trying to get matzo at four in the afternoon on the first night of Passover. It was literally the last box. Personally, I think the flavored matzo is gross. That being said, it made a really tasty boomwelloh.
    Boomwelloh Breakfast Sammie with Ricotta & Sautéed Kale
    makes 4 sammies

    4 eggs, fried or over easy
    1 cup smooth ricotta cheese

    For the boomwellohs:
    6 pieces matzo
    3 eggs
    1 tsp salt
    1/2 tsp fresh cracked pepper
    water

    For the kale:
    2 tsp olive oil
    2-3 handfuls chopped kale
    2 cloves garlic, pushed through a garlic press
    salt & pepper to taste
    splash lemon juice

    For the Boomwellohs: In a large bowl, break the matzo into pieces. Cover them completely with warm water and let it sit for 5 minutes. Drain the water and press the matzo against the bowl to get as much of the liquid out. Break the matzo up with your hands. It should be soggy but not wet. Add the eggs, salt, and pepper. Mix together to form the batter. 

    Heat a medium pan over medium-high heat. Add enough oil to cover the bottom of the pan. When the oil is hot, drop the batter to form a round, pancake like, patty. It should be no thicker than 3/4". Ration the batter out to make 8 boomwellohs. Drain on a paper towl. Season with salt.

    For the Kale: Heat the olive oil in a pan over medium heat. Add the kale and sauté until wilted. About 3-4 minutes. Season with salt and pepper. Add the garlic and sauté for another minute. Turn the heat off and splash with lemon juice. 

    For the sammie: Spread a bit of the ricotta cheese on the bottom boomwelloh. Layer the kale on top. Then place the egg on top. Finish with another boomwelloh. 

    Enjoy! Happy Passover!

    DANI'S NOTES:
    • Sweet boomwellohs: Omit pepper and half the salt. Add 3 Tbsp of sugar and a few pinches of cinnamon to the batter. Pour some maple syrup on those babies!
    • Boomwellohs are great on their own as well. Don't need much on them.
    • I really like the word boomwelloh.
    • Feel free to replace the boomwellohs with an english muffin when matzo isn't available.
    • Homemade ricotta recipe coming soon ;)
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    I recently purchased a Nutri Bullet.Mom...wow. I am saving approximately $7 a day since I am not getting my smoothies from Whole Foods now.  Juiceris next on my list for sure. 

    I have friends that packed a juicer for a two week long vacation to Costa Rica. It was used a total of zero times. They did buy some parsley at a grocery store though. Oh... their car was also broken into when they were purchasing this parsley. The juicer was left behind. This is a true story. 

    I love you 2 Brown.

    Banana Almond Chia Smoothie
    makes 1 serving

    1 banana
    1/4 cup oats
    2-4 tsp chia seeds
    1 1/2 - 2 Tbsp almond butter
    1/2 cup milk or almond milk
    6 ice cubes

    Place all ingredients in a blender or Nutri Bulletand buzz away for 2-3 minutes. You want it super smooth. 

    Enjoy and be healthy!

    DANI'S NOTES:
    • You can easily switch out almond butter for any other nut or seed butter. The butter is what flavors the smoothie. 
    • Any type of oats will do the trick.
    • Soy milk or even water can replace the milk or almond milk if you have a different taste preference. 
    • This recipe is extremely versatile so be creative. Add a teaspoon of cocoa powder for a chocolaty smoothie!
    • I actually use close to 2 Tbsp of chia seeds in my smoothie because I sadly have digestive issues. A lot of them. *eye-roll*
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