September 22, 2014 // 10:10 AM

Casual Supper for Six | Taste of Garden Spot Village

Written by Scott Miller

Whether you’re having a causal get-together or want an easy supper after a busy day, savory chili and crispy cole slaw hit the spot. Here on the blog, we share these recipes from the kitchen at Garden Spot Village.

All recipes serve six.

Low-Fat, Gluten-Free Turkey Chili

Packed with protein—and flavor

Ingredients:

  • 2 lbs. ground turkey
  • 1 Tbsp. olive oil
  • 1 medium sweet onion, diced
  • 1 medium green bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 1 Tbsp. minced garlic
  • 2 15-oz. cans crushed tomatoes
  • 1 c. water
  • 1 15-oz. can pinto beans, drained but not rinsed
  • 1 15-oz. can black beans, drained but not rinsed
  • 1/4 c. chili powder
  • 2 Tbsp. ground cumin
  • Chipotle pepper, to taste
  • Cayenne pepper, to taste
  • Salt & pepper, to taste

Directions:

In a large soup pot, sauté the garlic, onion and turkey in olive oil. Break the turkey into fine pieces. Add remaining ingredients and simmer for one hour.
Serve with gluten-free corn tortilla chips and Tri-Color Slaw.


Tri-Color Slaw

A delicious side dish that’s a feast for the eyes.

Ingredients:

For the slaw:

  • 3/4 lb. green cabbage, chopped.
  • 3/4 lb. red cabbage, chopped
  • 1 medium carrot, shredded
  • 1 c. broccoli florets, cut into bite-sized pieces
  • 1 Tbsp. fresh parsley, chopped
  • 1/4 c. green onion, chopped fine
  • 1/2 Tbsp. dried dill weed

For the dressing:

  • 1 c. mayonnaise
  • 1/4 c. apple cider vinegar
  • 1/2 c. sugar
  • 1/4 c. milk
  • 1 c. sour cream
  • 1 Tbsp. lemon juice

Directions:

Use a food processor to chop the cabbage. It is important to process each cabbage individually to avoid “color bleeding,” which will create a pink salad. After processing the cabbages, combine all slaw ingredients by hand.

Combine the dressing ingredients and pour over the slaw mixture. Toss. Serve chilled. 

Homemade Rice Pudding

A sweet way to end a meal

Ingredients:

1/2 c. uncooked rice (not instant)
4 c. whole milk
4 eggs, separated
1/2 c and 1/4 c. sugar
1/4 tsp. salt
2 tsp. vanilla
1/2 c. raisins (optional)

Directions:

In the top of a large double boiler, heat milk to 165 degrees. Add rice and cook until tender, about 45 minutes. Separate the eggs and set aside the whites. To the yolks, add salt and the 1/2 cup of sugar. Beat well. Stir some of the hot rice/milk into the yolk mixture to temper the yolks. Next, combine both mixtures into the same double boiler and cook for 5 minutes, stirring constantly. If you are using raisings, add them now. Remove the mixture from the heat and add the vanilla. In a separate bowl, beat the egg whites and 1/4 cup of sugar until the egg whites are still. Gently fold the egg whites into the rice pudding mixture. Serve warm or chilled.

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