Snow and Stick-to-Your-Ribs Meals

The weather has been unbelievable lately. Our city is paralyzed by snow. We are as stuck as the snowmen forming on front lawns all around us. It is a reminder that this is the season for slowing down and a perfect excuse to enjoy our families.

My children are loving it. They spend their days outside building snow caves and sledding down the hill. The cold air makes them ravenous by the time they're ready for the warmth of our home. I love stews for their ability to bind the people that share them. The aroma that fills the air as they simmer provides an open invitation to rest, chat and enjoy.


I'll take this opportunity to wish you all a very happy holiday season.

Happy Hanukkah!
Merry Christmas!
Joyful Kwanzaa!
Happy New Year!

Turkey and White Bean Stew with Millet Polenta For the Millet: 1 tsp olive oil 2 cups organic millet 6 cups water 1 tsp salt 1 tablespoon butter 1/4 cup sour cream 1/4 cup freshly shredded parmesan salt to taste For the Stew: 1/2 tablespoon olive oil 1/4 cup sweet onion, minced 1 large garlic clove, minced 1 Lb organic ground turkey, not extra lean 1 teaspoon salt 1/4 teaspoon ground cinnamon 2 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper, or more to taste 2 cups cooked white beans, cannellini or white navy beans 26.4 oz carton chopped tomatoes 1/4 cup chopped parsley, optional for garnish To Prepare the Millet Polenta: In a medium to large pot, heat the oil and saute the millet for a minute then add the water and salt. Bring to a boil. Lower heat and simmer covered, stirring every once in a while. Cook for 25-30 minutes or until mixture is cooked and creamy (like polenta). Add butter, sour cream, parmesan and more salt to taste. Keep warm until ready to serve. To Prepare the Stew: In a large pan, heat the oil and saute the onions, garlic until cooked and slightly caramelized. Add the ground turkey and cook, mixing to break a part the clumps. Once the meat is cooked, add the salt cinnamon, oregano, basil and red pepper. Saute for another minute then add the cooked beans and chopped tomatoes. Mix well. Bring to a low boil and simmer covered for another 10 minutes, stirring occasionally. Serve on top of the millet polenta. Top each portion with freshly chopped parsley (if using).