Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Wednesday, October 13, 2010

Bring on the Turkey Chili as a repository for wonderful fall tomatoes from the vines

Fall tomato time in the garden; terrific to see things growing again in our garden spot after the late-summer drought and dearth of veggies.

Fall also warrants a steaming, flavorful bowl of chili. A tucked-away recipe on a Sam's Club flyer prompted me on both accounts--to scratch my "itch" for a chili fix and to use up some of the incoming tomatoes from the vines.

This Turkey Chili recipe is a jewel because its cooking time is only 20 minutes, compared to some that cook all day. Frankly I couldn't tell one bit of difference between this speedy one and the kind that calls for such longsuffering in the kitchen. We topped our quick-to-fix Turkey Chili with a tablespoonful of nonfat sour cream and 2-percent milk, cheddar cheese, and chives.

After a dinnertime bowl of this bubbling perfection, I stepped out on the deck and breathed in the fall evening air that had a slight nip to it. Had I been transported to heaven? Surely so.

Turkey Chili

2 pounds ground turkey, browned with 1 large onion, chopped
2 1/2 to 3 cups fresh tomatoes, diced (or 2 14-ounce cans no-salt-added diced tomatoes, undrained)
2 cans light red kidney beans, drained and rinsed
2 tablespoons chili powder
2 tablespoons cumin

Place a large pot over medium-high heat. Brown turkey meat and chopped onion and drain. Return turkey to pot and stir in all other ingredients. Simmer on medium-low heat for about 20 minutes. Stir often. Makes 4 servings.

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