Chic Galleria » turkey

Travels in Turkey

Sarah Schweppe — Thu, 12 Apr 2012 10:49:36 +0000

I’m always thinking of places I could travel that would offer new experiences. Turkey holidays have a lot to offer.

Not only is the landscape gorgeous, but there are really interesting sights to see. The thermal pools, for example, are not found everywhere. Surrounded by a dazzling, though cold, landscape you can enjoy healing sessions in these thermal pools. The Pamukkale pools are particularly beautiful. Sounds like a great view and relaxing visit.

Another interesting spot would be the Sultan Ahmed Mosque. The mosque is large and filled with wondrous mosaics and colorful stained glass. Or, if you would like to spend time outside, the Çoruh River is a great place for kayaking or hiking around it.

Don’t miss out on the Grand Bazaar in Istanbul — the most vibrant shopping experience the country has to offer. It would be a great place to buy souvenirs for your friends and family.

What would you check out in Turkey?

Photos courtesy of Sights-and-culture.com, Opentravel.com, and Flickriver.com.

Sarah Schweppe is an editorial intern for Chic Galleria. She’s interested in publishing and editing, but, in the meantime, she is a junior studying Creative Writing at the University of Washington and spends a lot of her time on journalistic pursuits. Follow her on twitter @cgSarahS and visit her blog.

Wednesday Soups and Stews: Creamy Cosmic Potato Leek Soup

Editor — Wed, 22 Feb 2012 10:24:14 +0000

When the wind’s blowing and the sleet’s hitting the windows, curl up with a bowl of this cozy, deliciously creamy soup, some sliced meats, and a green salad. It’s quick to make, especially if you use your hand-held blender and Easy Homemade Turkey Stock (recipe below) from your freezer. You’ll find crème fraiche in the dairy section of your supermarket; it’s much like sour cream, but won’t separate or curdle and the flavor is heavenly-smooth.

Easy Homemade Turkey or Chicken Stock:

Next time you roast a whole chicken or turkey, you’ll have a goldmine of minerals to add to your diet! Using a large freezer bag, freeze the raw neck (usually found in the cavity) and the leftover leg bones, carcass, and bits of flesh. Your stock will taste even better if you’ve also stuffed and/or seasoned the bird with herbs, and basted it with red wine every half hour while cooking. For additional flavor, freeze some pan drippings in a little container, too, and add them while making the stock. Don’t worry about fat—you can skim it later if you insist.

To make the stock:

When you have a day at home, start in the morning by covering the frozen carcass and bones with fresh, filtered water in a stock pot or large soup kettle. Fill the kettle with water, leaving about 3-4 inches of room at the top for additions. Add 1/2 cup leftover red or white wine, or vinegar. This will help leech valuable minerals from the bones into your stock, creating a wonderful source of calcium, magnesium, and potassium.

Bring the pot to a rolling boil, and skim the foam that appears on the top. Do this for about ten minutes, until the foam subsides, then add seasonings: These can vary, but I add a quartered onion, two or three carrots cut in large pieces, a celery stalk and some washed celery leaves, parsley sprigs, fresh thyme, about ten whole peppercorns, and any frozen pan drippings. Don’t add salt; you can add it when you use the stock later. Bring to a boil again, then set the pot to simmer, covered, for 4-8 hours, checking and stirring occasionally. Cool, then pour through a metal strainer. Discard bones and debris and save the stock in the refrigerator, but be sure to freeze it if not used within 3 days. (We use containers with small divisions built in, so we can pop out a cup or two at a time, melt in a saucepan, and add it to recipes.)

Creamy Cosmic Potato Leek Soup

Ingredients:
6 cups Easy Homemade Turkey Stock (see above)

3 cups cubed, peeled russets and/or unpeeled red potatoes, cut in 1-2 inch cubes

3 fresh leeks, cleaned and chopped (or 1/2 bag Trader Joe’s frozen leeks)

1/2 teaspoon dried thyme

1 cup crème fraiche

2 tablespoons butter

2 tablespooons olive oil

1 teaspoon salt or to taste

Fresh ground pepper, to taste

Chives for garnish (optional)
Preparation:
In a large soup kettle over medium heat, cook leeks in butter and olive oil until soft. Add potato chunks, thyme, and stock. Boil for 20–25 minutes, or until potatoes are done. Turn off heat, add crème fraiche, and blend with a hand-held blender. (Alternate method: Cool mixture, then blend in a standard blender; return to kettle to heat.) Add salt, 1/2 teaspoon at a time, to taste. Grind in some pepper to taste. Stir. Ladle into bowls and garnish with chives if you wish. Serves 6.

You’ll find lots more cooking advice and healthy recipes on Joseph Downey’s Cosmic Cooking blog, at www.cosmiccooking.blogspot.com. Novelist Lianne Downey’s newest title is Cosmic Dancer:An Interdimensional Fantasy. She also writes a blog about her metaphysical experiences, Soul Pursuits.

What else will you use your homemade chicken stock for?

Three Bean Turkey Chili

Kristin Cuccio — Tue, 10 Nov 2009 07:24:15 +0000

I’m here again with another feel good recipe. With the “chili” months approaching this will surely warm you up on a cold day, and again, is figure friendly!!

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When the oil’s hot, add the onion and brown, then add the ground turkey and cook for 5 minutes, or until it’s no longer pink. Add the taco seasoning and stir until the meat is well coated with the seasoning, add the corn*, beans*, broth, and tomatoes. Season with salt and cinnamon and bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 20 minutes. Sprinkle some low fat cheddar cheese, instead of a spoon, serve with a side of tortilla chips and enjoy!

Nutritional Facts:

Calories – 265.6

Fat – 7.4

Saturated Fat – 0.6

Cholesterol – 22.5

Sodium – 972.5

Carbohydrates – 33.2

Total Sugars – 6.9

Dietary Fiber – 8.5

Protein – 23.7

*Note: all beans and corn should be rinsed and drained before adding to the chili

Turkey & Artichoke Stuffed Shells

Editor — Thu, 19 Feb 2009 07:01:00 +0000

Turkey and Artichoke Stuffed Shells With Arrabbiata Sauce

Serves 6 to 8

1 (12-oz) box jumbo pasta shells
3 tbsp. extra-virgin olive oil
1 c. chopped, yellow onion
3 cloves garlic, chopped
1 lb. ground turkey
1 tsp. kosher salt, divided
1/2 tsp. ground black pepper, divided
1 (8 to 10-oz) package frozen artichokes, thawed and coarsely chopped
1 (15-oz) container ricotta cheese
3/4 c. grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped, fresh basil
2 tbsp. chopped, fresh parsley
Arrabbiata Sauce
1 1/2 c. grated mozzarella

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender, but still firm, stirring occasionally, about 4 to 5 minutes. Drain pasta.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic. Cook for about 3 minutes, or until the onions are soft and starting to brown. Add the ground turkey, 1/2 tsp. salt and 1/4 tsp. pepper. Continue to cook, stirring occasionally, until the meat is slightly cooked through.
3. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
4. In a large bowl, combine the cooled turkey mixture with the cheeses, eggs and herbs. Add the remaining salt and pepper, and stir to combine.
5. To stuff the shells, cover the bottom of a 9x13x2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture (about 2 tbsp).
6. Place the stuffed shell into the baking dish, and continue filling the shells until the baking dish is full (about 24 shells).
7. Drizzle the remaining Arrabbiata sauce over the shells, and top with the grated mozzarella.
8. Bake in a 400 degree oven for about 20 minutes, or until the shells are heated through.

Arrabbiata Sauce

2 tbsp. extra-virgin olive oil
6 oz. sliced pancetta, coarsely chopped
2 tsp. crushed red pepper flakes
2 garlic cloves, minced
5 cups marinara sauce

1. Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute about 5 minutes, or until golden brown.
2. Add the garlic and saute about 1 minute, or until tender.
3. Add the marinara sauce and red pepper flakes and bring to a simmer.
4. Remove from heat and let cool until ready to use.

Photo Credit © Rafer | Dreamstime.com

Positive Changes

Martha Collins — Mon, 19 Jan 2009 07:15:30 +0000

Every January I resolve to try to live better. I try to make positive changes in my everyday choices that are healthier. I try to eat better, exercise more, and make myself healthier. This year I am trying to achieve this sensibly and not do anything too drastic. (I did give up caffeine this year, which was pretty drastic!) My goal this year, though, is to make small changes that are going to stick a little longer than a week. Changes I can live with.

I can change recipes a bit to be healthier so that my family can still enjoy their favorites, and enjoy health, too. I can walk around the block after each meal. I can park farther out in the parking lot and walk to the store. I also am trying to get at least seven hours of sleep each night. (That one will not happen I am afraid!)

We can change some things that are small, but can have a big impact on our health and well-being. One is start your day with a glass or two of water. It is great if you are on a reducing diet. It is also great for digestion. It is a great habit to get into.

Another thing you can do is change from margarine to a spread such as Smart Balance that contains no trans-fats. Olive oil spreads are good also, and taste great. Look, too, for spreads that contain omega 3. They are so much healthier than margarine and butter.

Another small change you can make is to use extra lean ground beef or ground turkey in your recipes. There is also a turkey breakfast sausage that is very tasty. Using these in place of ground beef can save you countless calories and fat, and they taste so good, nobody will even know!

Snack on celery and carrots if you want a crunch. Also, remember that it takes roughly eight minutes for your mind to tell your stomach it is full. Eat slowly and thoroughly enjoy each bite, and tune in to the little voice that says, “I’m full now.”

One last suggestion is to change to whole grain and whole wheat products. We need much more fiber in our diets. We need to up the intake by changing to whole wheat breads and cereals. They taste great and give your body what it needs. Plus, they make you feel full faster and stay with you longer than the other breads and cereals.

To live healthier we don’t need drastic measures, just smart choices. Try some of these and see how you feel!

Photo Credit © Gary Woodard | Dreamstime.com