Skip to main content

RECIPE| Chorizo, turkey, lentil medley with Muir Glen's Organic Tomatoes

We recently moved downtown and having to think of new things to cook for lunch and dinner is starting to consume a lot of our time. Let's be real, after working 9-5 we're really not up for having a new recipe for each day of the week. We prefer making big batches of food to last us through the week and this Chorizo, turkey and lentil medley is perfect for that! 



Soups and stews are great to make ahead of time because they are filling, keep well and even last in the freezer for a few months! We did an adaption of a recipe from Tasty Kitchen  using Muir Glen Organic Fire Roasted Diced Tomatoes. 

Muir Glen tomatoes are field grown and vine ripened under certified organic practices which means they aren't using any synthetic pesticides and chemical fertilizers. Enter their #OnlyTheBest campaign for a chance to win a Muir Glen prize pack. 

We love chorizo but we decided to opt for a more healthier eating option of adding ground turkey and the result was great! The best thing about this recipe is that you only need one pot to get it all done! 


Ingredients
  • 1 chorizo sausage (removed from casing)
  • 1/2 pound of ground turkey
  • 1 teaspoon avocado oil
  • 1 can of white kidney beans
  • 1 can of Muir Glen Organic Fire Diced Tomatoes 
  • 1 cup dried lentils
  • 3 and a half cup cups of vegetable broth
  • 2-3 cloves of garlic chopped
  • 1 bunch of chopped spinach
  • Salt and pepper to taste

Method
  1. Heat up the avocado oil in the pot on medium - high heat and fry the garlic under fragrant
  2. Add the chorizo and ground turkey until brown, roughly 5 minutes
  3. Add in the kidney beans, diced tomatoes, lentils and 2 cups of vegetable broth
  4. Let it boil and then reduce the temperature to a simmer for 30 minutes
  5. Check to see how thick your stew is at this point, I usually like to add another cup of vegetable broth as the lentils really soak up the liquids
  6. When the lentils are soft, add the chopped spinach and salt and pepper to taste. 
This would make a great appetizer for any dinner party that you want to throw and if you're thinking of freezing it, mason jars work best and it's a perfect portion to bring to work for lunch! 


We want to hear from you guys what you think is important and is the best when you're trying to host and impress at a dinner party! It doesn't have to be just about recipes, you can let us know what tips you have when you're hosting or how you impress those few individuals that always have something to pick at! 

Don't forget to follow Muir Glen (@Muirglen) and  @Foodsisterhood

Tag us and use the #OnlyTheBest to let us know what your ideas are! 

The winner will receive a prize pack with all the new Muir Glen products that are coming to Canada which includes:
-Fire Roasted Diced
-Fire Roasted Crushed
-Plain Diced
-Crushed with Basil 

AND a $50 PC gift card 

Good luck! 


Labels:

Comments

Post a Comment

Popular posts from this blog

REVIEW | Light Cafe

We find Baldwin Village to be a street in Toronto that is ever growing. You'll never know what to expect in terms of businesses that will pop up! Not to mention it's diverse food culture including gelato, ramen, Italian, Filipino food and so much more. It doesn't surprise us at all that Light Cafe decided to take residence on Baldwin.  I have traveled quite extensively through Asia and can say with confidence that Light Cafe looks exactly like a cafe you would find in Taiwan. Not only is it spacious inside, I love the minimalist decor inside which provides a calming atmosphere. I could see myself sitting at the cafe for hours (within reason haha) and getting some work done.  The first thing that we noticed and I'm sure many of you will as well - is the living wall. I don't think I've ever been to a restaurant where there was a living wall but I've always wanted one of my own. With the natural sunlight coming in with the wall, it's the perfect place to f...
Post a Comment
Read more

WORKSHOP | Sausage Making Class at The Healthy Butcher on Eglinton!

Recently named 'Best Butcher in Toronto' by Now Magazine, the Healthy Butcher   just may become your go-to butcher shop for organically & locally-sourced meats as well as sustainable seafood!  It's no surprise that The Healthy Butcher caters to those that 'live to eat' as they're passionate about food themselves. In fact, they're so serious, that they offer educational and fun workshops on roasting, knife skills, butchering and lots more... The hands-on workshops and classes are held on weekday evenings and range from $40 to $125 per person depending on the class.  With an intimate group, you'll be sure to learn a new set of skills at these 2.5 hr classes at The Healthy Butcher in the company of other food lovers.  When I first heard about their workshops, I thought it would be a perfect team-building exercise for co-workers but it would be great to take friends or family as it's a great time overall. The Healthy Butcher Sausage War Media Class w...
Post a Comment
Read more

RECIPE | Alokozay Tea - Cinnamon tea infused panna cotta

Matcha tea has been a long time favourite when making any type of dessert and now more recently, it's expanded to other teas such as Chai or Early Grey. We decided to try making a panna cotta using cinnamon tea from  Alokozay Tea.    If you're looking to buy it in a store, try the international food section in Metro, Bulk Barn, Food Basics, or Adonis. If all else fails, do what we did and order it directly from their website. The website is extremely easy to navigate and you can get free shipping if you spend $39 or more.  Customer service was amazing and replied to my emails within the same day! Click here to buy the tea online.  Panna Cotta is a pretty straight forward dessert to make but it never fails to impress at dinner parties where you can serve them in individual ramekins. Ingredients - 2 Alokozay cinnamon tea bags - 3/4 cup half and half cream -1/2 cup 2% milk - 2 tbsp sugar - 1 tsp gelatin -fruits of your choice  Method: 1. Mix the gelatin with ...
Post a Comment
Read more