Hi there!

I hope you are well!!!!  It's been a long time since I've reached out.  It’s not because I have not been thinking of you.  In fact, it's the opposite.  You have kept me wonderfully busy the past couple of years, and so I have neglected writing, but here we are now, hanging out/safe at home, so I thought I’d say hello!  This little note may sound a bit like a love letter and indeed it is.  I do love my business and especially you, my clients.  It is TRULY a pleasure entertaining you all in my home and cooking with you in my kitchen.  I adore the people I work with and so appreciate all their help making our events happen.  For the past 16 years, I have felt so honored and fortunate to have enjoyed so many experiences with you.  Thank you for sharing your time, talent and tenacity with me!  Thank you for letting me show you some new tricks, tips, recipes and for letting me share my love of all things in the kitchen.  We have made many amazing meals together and I look forward to many more.  So as we take this time to sit and beat back this virus by being still, I hope that you remember the good times that we had.  And I hope, when we come out of this hibernation, you will think of LA Food Works with fondness and excitement and look forward to spending some time with us!

Below, please find a recipe that has been part of my life for a very long time.  Also, my blog, with all my past newsletters archived for your perusal, is up and ready to be read.  There are LOTS of recipes I hope you will enjoy.  If you have any questions, please don't hesitate to ask.  I would LOVE to hear from you!!!!

Please stay well everyone.  Stay home, cook and let’s see each other soon!

Rose

PS. Stay on the look out for our new Virtual Team Building and Cooking Class Events coming soon!!!!!

This was one of my favorite dishes to make when my kids were young.  There were never any leftovers.  I served it with rice or noodles or macaroni and always a simple salad.  I also sometimes tweaked it with more Mexican spices (1 tbs chili powder, 1 teaspoon dried oregano, a small can of green chilies and deleted the beans) for a taco filling.

Turkey Chili
1 tablespoon olive oil
1 onion -- diced
3 ribs celery -- diced
1/2 bell pepper -- diced
1 large tomato -- diced
2 cloves garlic -- minced
1 1/4 pounds ground turkey
1 1/2 teaspoons cumin
2 tablespoons chili powder
1 14 oz can pinto or black beans -- drained with liquid reserved
1 8 oz can tomato sauce
1/2 cup water -- plus more if needed to thin the mixture to better distribute the spices
salt and pepper -- to taste

Heat olive oil in a large sauté pan or pot to medium. Add onion, celery, bell pepper and tomato. Sauté until onion is translucent. Add garlic and sauté 1 minute longer.

Add ground turkey and sauté until meat is no longer pink, breaking it up with a wooden spoon. Add spices and mix well.

Add beans, tomato sauce and water. Mix well and add reserved liquid from canned beans if mixture looks dry. Taste and add more spices, salt and pepper to taste.

Reduce heat and simmer for about 15 minutes adding more bean liquid or water if needed. Taste again and add more seasoning if needed.

Per Serving:  378 Calories; 17g Fat (38.7% calories from fat); 32g Protein; 27g Carbohydrate; 7g Dietary Fiber; 112mg Cholesterol; 959mg Sodium