Tag Archives: Angela Keyser

Turkey Chili with Cumin

By: Angela Keyser, HQO’s Vice President of Marketing

This turkey chili is really easy to make and includes delicious and nutritious ingredients like brown rice, black beans and corn.  Serve with a touch of sour cream to balance the heat from the cumin and a side of cornbread and you have a hearty and warm meal for any cold winter night.

This December I wrote about the amazing Christmas parties my mom used to throw on the farm in Wisconsin when we were kids.  Ironically, this chili recipe was originally made at the first Christmas party I threw as an adult.  I was living in a great townhouse in Norfolk, VA with two other female professionals and I was all about throwing a party so all of our friends could meet.  We spent a full weekend before the party making cookies and planning. It was a great time.  But, we were worried just cookies and finger food wouldn’t be enough to eat. Since we were all working during the week and our party was on a Friday night, we needed to come up with a make-ahead meal that could be hearty enough to (e’hem) absorb all the delicious beverages we’d be serving!  Of course, the first thing we did was call our moms and ask for advice.  The consensus was clear, make something – like chili – that can be served in a pot on the stove or in a crockpot on the buffet table. The result was this chili and it was a huge success! I thought our guests were just being kind by commenting on how delicious it was.  But, when I entered it into my extended family’s chili cook-off contest that Christmas Eve and WON, I knew it was a keeper! Now it’s a must-make every fall and winter for many of my friends and family so I just had to share with you too. Enjoy!

“Award-Winning” Turkey Chili with Cumin*

1 tablespoon olive oil
1 pound ground turkey
1 tablespoon finely chopped garlic
2 teaspoons ground cumin
1/2 teaspoon each of salt and pepper
32 ounces chicken broth
1 can black beans, rinsed
2 cups frozen corn
1 cup brown rice, uncooked
1 jar salsa verde (about 1-2 cups)
1 cup chopped onion
1/2 cup chopped cilantro
Sour cream for topping
 
Steps 1 & 2: Heat oil in a large pot and brown turkey with chopped garlic. Add cumin, salt and pepper and stir well.

Steps 1 & 2: Heat oil in a large pot and brown turkey with chopped garlic. Add cumin, salt and pepper and stir well.

Step 3: Add broth, beans, corn, rice and salsa. Bring to boil and then cover and reduce to a simmer. Cook for about 20-30 minutes or until rice is tender.

Step 3: Add broth, beans, corn, rice and salsa. Bring to boil and then cover and reduce to a simmer. Cook for about 20-30 minutes or until rice is tender.

Step 3: Remove from heat. Add onion and cilantro and stir.

Step 3: Remove from heat. Add onion and cilantro and stir.

 
Step 4: Serve with a dollop of sour cream and corn bread.

Step 4: Serve with a dollop of sour cream and corn bread.

*Recipe adapted from this Women’s Day Turkey Chili recipe.

Aside

Tamales are a great way to get the entire family in the kitchen to spend time together! This super simple recipe is a great introduction to the classical hispanic dish of Tamales! To begin you’ll need: -12 corn husks soaked … Continue reading

Sugared Rosemary Champaign Cocktail

By: Angela Keyser, Director of Marketing for High Quality Organics

Happy New Year!

For most people, New Year’s Eve isn’t complete without a festive cocktail in hand. Here’s one that’s really easy to make. The sugared rosemary gives it an extra festive touch that, if you’re like me, will make you smile. Remember, drink responsibly!

2013_12_31_Sugared Rosemary Cocktail Up CloseSugared Rosemary Champaign Cocktail

4-6 Champagne Flutes
1 Bottle of Your Favorite Champagne
A dash of pomegranate or cranberry juice
A bunch of fresh rosemary, just the tips or small stems
A glass of water
A cup or two of white sugar on a plate
 
Step 1: Cut the tips of the rosemary sprigs OR remove the small branches of the large rosemary sprigs so you have enough small rosemary “buds” for all your champagne glasses. 
 
2013_12_31_Sugared Rosemary on PlateStep 2: Dip rosemary sprigs in water and then coat with sugar.
 
Step 3: Place sugar coated rosemary on plate and refrigerate for 30 minutes to 1 hour. (Until rosemary is firm.)
 
Step 4: Fill champagne glasses half to three-quarters full of champagne, adding a splash of juice, if desired.
 
Step 5: Garnish with a small sprig of sugared rosemary
 
Step 7: Surround yourself with friends, say “cheers” and enjoy!

Sage Gin Cocktail

By Angela Keyser, Director of Marketing for High Quality Organics

This cocktail is light, crisp and refreshing. A great accompaniament to a festive holiday dinner. Make the simple syrup in advance and you can assemble the drink within minutes.  Enjoy!

Sage Gin Cocktail*

Sage Gin Cocktail CoverIngredients
2 ounces gin
1/2 ounce sage simple syrup
1/2 ounce lime juice
sparkling water or club soda
fresh sage leaves for garnish
 
Sage Simple Syrup
1 cup honey
1 cup water
8-10 fresh sage leaves, rolled and finely chopped 
 
Directions
Step 1: Make Sage Simple Syrup – Combine honey, water and chopped sage leaves in a small sauce pan and heat on medium high.  Stir constantly until the mixture comes to a boil and the honey is completely dissolved. Remove from heat and let sit for several hours or overnight. Strain sage leaves from simple syrup and store in refrigerator.
 
Step 2: Make Cocktail: Add gin, sage simple syrup, lime juice to a shaker with ice. Shake and pour into large glass. Top with sparkling water or club soda and a fresh sage leaf.
 
*Recipe adapted from How Sweet It Is.
 
 
 
 

DIY Hot Cocoa Mix

By Angela Keyser, Director of Marketing for High Quality Organics

This is a super simple dry mix that’s perfect for last-minute gifts.  I particularly love it for office or teacher gifting. Just add it to a pretty container or a small mason jar with a bow and you have at least 6-12 gifts ready to go at a moments notice!

DIY Hot Cocoa Mix*

DIY Hot Cocoa MixIngredients
1 cup hot chocolate mix
1 cup powdered  milk
2/3 cup instant coffee
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
 
Directions
Step 1: Combine all ingredients in a bowl.
 
Step 2: To make – add 2 tablespoons mix to 8 ounces hot water. Garnish with whip cream or marshmallows and mini chocolate chips.
 
Recipe adapted from Yummly.com
 
 
 

All About Sage

By Angela Keyser, Director of Marketing for High Quality Organics

When I ask you what herb reminds you of Thanksgiving, most of you will probably say sage.  This perennial herb, native to the Mediterranean, is indeed quite popular at Thanksgiving. Often added to a stuffing or roasted turkey recipe, sage has a wonderful, slightly sweet and citrusy smell.  Some say it smells camphorous, cleansing or purifying and it can linger for some time – good if you enjoy the smell, not so good if you don’t!

The botanical name for sage is ‘Salvia’ which, in Lattin, means “to heal” or “to save.” The reason sage was named this way is because it’s essential oils contain antioxidant and antimicrobial properties. (Sage is an excellent source of vitamin A, C, E and K  – important antioxidants for health and wellness.)

Sage has been used for centuries not only in cooking but for medicinal purposes for many things including healing the common cold or flu and soothing insect bites.  The Native Americans believe it wards off evil spirits and the Arabs believe it helps with immortality. At one time, the Chinese regarded sage so highly they would trade up to four pounds or sacks of tea (camelia sinensis) for one pound or sack of sage leaves to make tea. (While sage tea isn’t commonly found in most grocery stores, you can find it online.)

The sage plant is quite easy to grow, will weather over the winter and is fairly drought tolerant. So, it’s a great herb to try if you’re new to (or not so good at) gardening.  It’s leaves are soft and blue-greyish in color and the plant can have delicate purple or blue flowers, depending on the variety.

Sage is an extremely versatile herb to use in the kitchen. Here are just a few delicious ways to play with it in your everyday cooking:

Steep in hot water for tea
Infuse in water with blackberries
– Added to ice cubes (fresh only)
Eggs
Flavoring for white bean dishes
Infuse with salt
Rub on poultry, pork or lamb
– Incorporate into sausage
Savory flavor to bread or rolls
Simple syrup for cocktails
Savory flavor for homemade crackers
– Soups and stews
– Vegetables or potatoes