14 Dec Lemon Peach Smoothie, Roasted Corn Chowder, Potatoes Smothered in Curry-Ancho Spiced Ground Turkey
This Lemon Peach Smoothie is so bright and refreshing! The recipe only calls for the juice of 1/2 a lemon and don’t be tempted to add more. It really packs a punch….in a good way! This is one of those smoothies you can make late at night when you’re relaxing. Add a little champagne to it. Need I say more?!
Roasted corn is a new love of mine. I’ve only seen it at two stores: Whole Foods and Trader Joes. Sprouts Farmers Market may have it, but I’m not sure. The roasted flavor in this chowder really brings it up a few notches from plain corn chowder.
It’s smokey and tangy from the roasted yellow peppers. Creamy from the cashews.
Oh. and the best part is that it’s a Blender Soup!! Yes, I’m going to try to make all of my soup recipes Blender Soups because they are SOOO EASY!! You literally put everything in a blender and blend.
No need to saute onions and garlic in a pan first. And then saute bell peppers. Then add your liquid. Blender Soups are the best for quick, easy, and tasty soups.
Also if you have a high-speed blender like I do, you can heat your soup in the blender. No need to simmer it on the stove. SCORE!!
These smothered potatoes really are decadent. The combination of the ancho chili powder and curry powder in the ground turkey really is magic. The chicken stock and tomato sauce almost form a creamy glaze over the meat……sort of like sloppy joe meat. Actually, you could probably eat this on a bun like sloppy joes!
Ooooh, or you could pour some of my Vegan Cheese Sauce over the potatoes and ground turkey. Now that’s what I call a cheesy delicious loaded baked potato. Yuuuum.
This is a savory, stick-to-your-ribs kind of meal, which is great for those of us who are transitioning to winter. It’s always nice to have something warm and hearty on a cold winter night, don’t you think?!
Alrighty, here are the recipes.
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WATCH THIS COOKING VIDEO TO SEE EXACTLY HOW TO MAKE THESE MEALS!!
- 2 cups frozen peaches
- 2 gala apples, quartered
- juice of ½ lemon
- 2 - 3 tablespoons agave nectar, or 2 - 3 pitted dates (optional)
- 2 ½ cups water, filtered if possible
- Blend everything together until smooth. Add water to adjust the sweetness and consistency, if desired.
- 2 cups frozen roasted corn (thawed)
- 1 peeled zucchini, roughly chopped
- ½ cup cashews
- 3 garlic cloves
- ¼ cup onion, roughly chopped
- ½ cup roasted yellow peppers
- ½ serrano pepper
- 2 teaspoons lemon pepper
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup water, filtered if possible
- 1 cup regular corn, fresh or frozen (thawed)
- ¼ cup green onions, chopped
- Blend the first 12 ingredients together until smooth.
- If you have a high powered blender like I use in the video recipe, you can heat your soup up in the blender. If not, pour the soup in a pot on medium heat and simmer for about 5 minutes, or until hot.
- Pour some of the soup in your bowl and top with some regular corn and green onions. Enjoy.
- 4 – 6 red potatoes, sweet potatoes, and/or russet potatoes (depending on how big they are)
- 1 tablespoon + 1 tablespoon olive oil
- ½ pound ground turkey
- 3 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 red onion, chopped
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon curry powder
- ½ teaspoon chili powder
- ½ teaspoon mustard powder
- 1 teaspoon ground cumin
- salt and pepper to taste
- ½ cup chicken stock
- ½ cup tomato sauce
- ¼ cup parsley, chopped (optional)
- Preheat the oven to 350F. Place the potatoes on a baking sheet and coat in 1 tablespoon olive oil.
- Bake for about 30 minutes, or until fork tender. Remove from the oven and set aside.
- Place a pan on medium heat. Add the oil, ground turkey, salt, and pepper. Cook until the turkey is done, about 5 minutes.
- Add the celery, bell pepper, and onion. Cook for another 3 – 5 minutes, until the vegetables are soft.
- Add the next 6 seasonings. Add a little more olive oil to the pan if it gets too dry.
- Add the chicken stock and tomato sauce. Simmer for 2 – 3 minutes, until the sauce thickens slightly. Adjust seasoning with salt and pepper if needed.
- Cut your potatoes down the middle and open them. Pour your desired amount of the ground turkey mixture over the potatoes. Sprinkle with parsley and enjoy.