Everyday Mom's Meals: Weekend Company #5 {Guest Blogger Robin}

Saturday, October 15, 2011

Weekend Company #5 {Guest Blogger Robin}

I have to say I'm really enjoying this idea of having guests each Saturday. It's nice to have a "day off" but still have something yummy and new to share w/ my wonderful fans. Last weekend and this it's especially nice b/c we actually had/have "real" company from out of town. Last weekend my family from Pennsylvania were here, and this week, Adam's aunt is visiting. So having people generously give up their time and recipes for me to share, allows me to spend time w/ my loved ones, and for that I am so grateful.

This week's guest is a relatively new "foodie" to my world. I met Robin recently through my Facebook Fan Page, and I've followed her page, Knead to Cook,  ever since. Since she is a newer friend, I'm going to let her introduce herself to all of you! Please make her feel welcome, stop by her page and say "thank you" for being here, from me and you!

I grew up in a very Italian family~ with the last name of Gambino, this is quite evident!  My cooking role models were my grandmother and my aunts who seemingly lived in the kitchen.  Their passion and love was so palpable in each dish they prepared.  Food wasn't something you just ate for nourishment... it was a tangible form of their love for each of us.  Needless to say, I learned quickly that the food you prepared must always be from your heart and filled with love.  It has been a great motto for me to live by in my own kitchen.

I've been happily married for 15 years and the proud mom to two wonderful daughters.  My oldest, although looking like a mini-me rather eat more than cook.  I'm so thankful for my youngest daughter who shares in my love for cooking and baking.  I'm a marathon runner and an avid health-nut!  I workout 6 days a week from running, biking and going to the gym.  I love it all.  Thankfully it balances out how much I love to eat :)  Although I'm originally from Northeastern Pennsylvania - we did live on the West Coast for 6 years and are now happily back in Southern Pennsylvania for the past 7 years.  Life is crazy, as it is for most families-juggling sports, busy schedules but I honestly love life and consider myself very blessed with my close-knit family and fabulous friends that I love to cook for as much as I can.

Robin and her husband, Bill this past summer in Miami.

My blog was a pipe dream of mine for quite some time.  I always had friends asking me to share my recipes and I thought this would be fun.  I've met so many incredible foodies and I love sharing my latest adventures in the kitchen.  All of my pictures are taken with my iPhone as I'm cooking or ready to serve.  It has been a slice of heaven for me to share, chat and meet so many great people from all over the world!

Fall is my favorite time of year!  Actually, that's why we got married in September.  Cooler temperatures make me think of pumpkin and new, creative ways of using it.  Mixing my family's favorite turkey chili with some pumpkin one day got me started on a new family favorite... this recipe I wanted to share with you.

Pumpkin Turkey Chili

Olive oil
1c diced onion (I prefer yellow onion)
2 bell peppers, diced
6 cloves of garlic, chopped (yes I love garlic)
1 lb of lean ground turkey (I use 93% lean)
1 28 oz can of diced tomatoes
1 small can of pumpkin puree (14 oz or so)
1 can of red kidney beans (I use low sodium variety)
2 tbl chili powder
1 tbl ground cumin
1 tsp pumpkin pie spice
1 tsp of ground cinnamon
1 tsp of cayenne pepper (I use more because we like heat in my family but adjust to your desired spiciness)
1/4c sugar
1 dash of sea salt
Freshly ground black pepper
1 jalapeño for garnish
Low fat cheddar cheese for garnish

Heat some olive oil in a dutch oven on your stovetop over medium heat.  Sauté onions, bell peppers and garlic until tender.  Add ground turkey and cook until no longer pink - breaking up into smaller pieces while cooking.  Stir in tomatoes and pumpkin.  Add all of your spices.  Reduce the heat and simmer, stirring occasionally for up to 3 hours.  Top with slice jalapeños and some cheddar cheese.  Enjoy with cornbread or alone as a hearty cold-weather meal.

What you will need.

Chopped peppers are so pretty.

Saute until tender.

Cook turkey until no longer pink.

Now the fun part---the pumpkin.

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Jennifer {Mother Thyme} said...

So nice to see Robin here! I just started following her on FB page thanks to you! :) This Pumpkin Turkey Chili looks fabulous! The combinations sound wonder and is the perfect fall dish! Thanks for sharing!

Moore or Less Cooking said...

I am your newest follower. Thank you for hosting the party. Wonderful blog. Stop by when you get a chance.
Moore or Less Cooking Blog


foodie @ Tasting Spot said...

i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.