WHITE CHILI

1 1b. Ground Turkey breast

1 med onion, diced

1 teas. Coriander

1 teas. Cumin

Salt

2 cans (15-16 oz) Navy or small white beans, rinsed & drained

1 can (13-14 chicken broth)

1 pkg, frozen white corn

1 (4 oz) chopped mild green peppers

2 tbls cayenne pepper sauce

*Cook ground Turkey breast

*Add onion, cook til softened

*add spices

* meanwhile, in small bowl, mash half the beans, set aside

*add mashed and unwashed beans, chicken broth, corn, and green chilis

*heat to boiling over med-hi heat, stir in pepper sauce.

CLASSIC MARINARA.. Lidia Bastianich

1 28-oz can San Marzano tomatoes

1/4 cup EVOO

7 garlic cloves, peeled & slivered

Pinch of crushed red pepper flakes

1 teas salt

1 large fresh basil (or 1/4 teas dried oregano)

1.Pour tomatoes in large bowl and crush with your hands. Pour 1 cup water into can, slosh around to get juices, reserve. 

2.Use a large skillet, not a deep pot. (A skillet allows the water to evaporate quickly, so the tomatoes are just cooked through as the sauce becomes thick.)

Heat skillet over medium heat, heat the oil. When it's hot, add garlic.

3.As soon as garlic is sizzling, add the tomatoes, then the reserved water. Add red pepper flakes, oregano if using, and salt. Stir.

4.place basil sprig, including stem, on the surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a dep orange, about 15 minutes.  Discard basil.

YIELDS 3 1/2 cups, enough for a pound of pasta.

TIME: 25 minutes