How to… make an insta-classic meal

So, I live with a man. A man-boy who eats almost nothing but meat. A man-boy who, if judging only by his food choices, you would think was 12 years old. Making dinner that is tasty and satisfying and even remotely healthy and that Alex will eat is often a challenge.

I found this chili recipe over at Smitten Kitchen and I tried my hand at it. Since I’m not really into following recipes, this is more of an interpretation of the original recipe, but we like it over here at Chez Glam. In fact, I made it almost every Monday night, and we take left-overs for lunch all week. We may be boring, but at least we’re fed and boring.

With out further ado, I give you:

Chez Glam’s Turkey Chili That Even Man-Boys Will Eat, I Promise

Adapted from Smitten Kitchen

You will need:

  • 2 large onions, chopped
  • 2-3 tbsp vegetable oil
  • 4-5 cloves of garlic, chopped or pressed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2.5-3 pounds of extra lean ground turkey
  • 1/4 c. chili powder
  • 1 tbsp plus 2 tsp of unsweetened coco powder
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tbsp crumbled dry oregano
  • 1 tbsp ground red pepper
  • 1-15 oz. can of diced tomatoes (I use Hunt’s)
  • 1/4 – 1/2 cup low sodium vegetable broth
  • 3 tbsp Apple cider vinegar (regular vinegar will work, too)
  • 1-15 oz can black beans, rinsed and drained
  • 2 red bell peppers, chopped
To make:
Spread the oil on the bottom of a 5 quart pot (I use a Le Creuset), heat over medium heat, and add the onions. Cook the onions for about 7 minutes, or until translucent and soft. Add the garlic, carrots, and celery and cook for another 2 minutes. Add the turkey, and cook for 10 minutes, stirring frequently, until there is no more pink.
Add your spices: chili powder, coco powder, cumin, paprika, oregano, and red pepper. Stir in well, and cook for another minute or two. Add the diced tomato, apple cider vinegar and broth, and bring to a light boil. Reduce the heat, and simmer, covered, for 25 to 30 minutes. Add the black beans and bell peppers, and simmer for 10-15 more minutes. (Until the bell peppers are soft). Remove from heat and salt to taste. (I use about 2 tsp).



Wine is optional. Sort of. Not really. I highly recommend it.

Categories: archive, cooking, dinner

Almond Butter Cookies

I really like peanut butter cookies, and I really love almond butter in general, so I thought I would try marrying the two over the weekend.

The result? A mouthful of AWESOME.



The almond flavor was light, but the smooth peanut butter-like consistency of the almond butter kept the cookies moist and tasty.


I baked them in our new toaster oven that we got as an engagement gift from Alex’s godfather. I wanted to test out the baking abilities, and I was not disappointed.


Categories: archive, baking, cookies, cooking, dessert, recipes

Crazy Martha

For most of my life, I have refused to cook. I would go on and on about how I was no good at it, I didn’t like it, Alex was so much better, etc, etc, etc. I thought it was some how anti-feminist to want cook, and worse, to want to cook for Alex and as many other people as I could dupe into coming over for dinner. It seemed much more cosmopolitan to “make reservations instead of dinner.” Recently, the focus that comes with cooking a complicated meal from scratch has been not only soothing, but somehow more cosmopolitan than making reservations; we’re in a recession, biotch! So earlier this week, I made a beer-braised short rib pot pie with a potato crust. I picked up the newest Martha Stewart Living, and the pot pie on the cover made my mouth water, and I mean literally.

So, first off, HOLY SHIT this recipe took a lot of time. I made the short rib filling on Saturday afternoon, then baked them in little baby ramekins with potato crusts on Monday after work. The result was totally worth it, and exactly what I would have eaten in the middle of a 3-day snow storm. Bully for me, as it was 90 goddamn degrees on Monday. Fortunately, it was still fucking delicious.

Doesn’t the meat look like powered sugared brownies? Is that disgusting? I think that’s a touch disgusting.

I braised the short ribs in Alagash stout (Crazy Bitch Martha recommended Guinness, but this was in my refrigerator. Lazy FTW). Luckily for my taste buds, Alagash Black is the best damn beer on the face of the planet.

The Crazy Bitch Martha (as I referred to her many times throughout this little project) had me mandolin the shit out of 6 potatoes. I used maaaaybe half. Of one potato.

De-lish. With the leftover potatoes, I made chips. Very under-cooked chips, because that’s how I like them. Soggy.

Categories: cooking, dinner, recipes
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