Turkey White Bean Chili

It feels like a heat wave — compared to Chicago at least. It's in the teens here, but compared to 3 degrees, it's almost tropical. What a difference 10 degrees or so makes.

I get cold easily, so it's the perfect time to be eating warm, comforting favorite like chili.

If you've been reading this blog a while, you may know I struggle with finding the PERFECT chili recipe. I like this one because it's closer to the style of chili my mom makes. But the Turkey White Bean Chili I made yesterday may be a close second if not dethrone my previous top choice altogether.

It has tons of chili powder, but isn't too spicy. In fact, it's just spicy enough that it has heat without being uncomfortable. I still might add some red pepper for more kick or even a jalapeno, especially if I'm planning to top it with cheese and sour cream. I like my food spicy.

The turkey doesn't taste like turkey here. In fact, you probably would think it was beef. The white beans are a new twist I actually liked. Kidney beans aren't my absolute favorite anyhow.

If you make the recipe as written, which I did, you get tons of chili. Perfect for chili dogs later in the week. I am ridiculously excited I am for that. I haven't had a hotdog in AGES.

Chilly Chicago

Holy cow it's cold in Chicago. This morning I woke up to a brisk 3 degrees. To think, yesterday morning was a seasonably warm 50 degrees in Ohio.

I've been slugging back tea all afternoon in an attempt to stay warm.

Unfortunately I'm still stuck in the airport waiting, not so patiently, for my 9:30 flight. Only two and a half hours to go, and I've been here since 5 ish. They didn't have any 8 p.m. flights and I thought anything sooner might have been cutting it close if the workshop I was at ended at 5 p.m. like it was supposed to.

I attended a writing workshop for my job, and it was a great reminder of how I WANT to write but often am too rushed to give it the thought it requires. Definitely guilty of taking the easy way out of a story just to get the copy up on time and move on to the next assignment. Unfortunately, with too much to write and too few to write it, sometimes speed trumps all.

I'm definitely a copy churning queen, but I'm looking forward to putting the ideas I got today into practice and become a copy churning queen with INTERESTING stories, too. Given the bad news I received two weeks ago, hopefully I'll still have a job in the New Year and hopefully still be writing. Neither are givens.

Obviously, since I'm traveling I didn't cook. I didn't even pack a camera. My small carry on and laptop bag are STUFFED. So I'll share a photo of these salmon cakes I made last weekend. I have the recipe, but I'll have to add it in tomorrow when I get home. They were just "meh" anyhow. I really want to love Clean Eating magazine, but their recipes are sometimes all over the map. In case you're wondering, those are Green Giant boxed teriyaki veggies on the side.

Question: Since I spent most of the day in a writing seminar, I have writing on the brain. We talked some today about how, since blogs grew in popularity, the definition of "the media" and "journalist" has changed. People, who have no formal training in journalism are now taking that role, thanks to blogs. I know most bloggers aren't writers in their day jobs so... if you have a blog, do you consider yourself a writer? Or, if you don't have a blog, do you consider bloggers to be writers?

I write for a living in a corporate setting, so I'm lucky to be a "professional" writer. I've considered myself a writer, though, since I was 12. That's when I discovered my passion for it, and even competed in fiction writing contests. (Yeah, I was THAT nerd.) Is it odd I knew what I wanted to do for a living when I was 12? Anyhow.. tell me your thoughts.. I'd love to know.

In the meantime, I think I'll get another cup of tea.

Penne with Broccoli Rabe and Sausage

I apologize for the long absence. I received some potentially awful news at work last week, and it has taken me a week to process it and regroup.

I've also struggled with what to say about it, if anything at all. Obviously, this is mostly a food blog, but obviously — stress and emotions in general — can make a direct impact on the food choices I make in a day. So in my mind, it's completely relevant.

I'm not much of an emotional eater, truthfully, and I'd like to think I can *mostly* handle bad news with poise. All things considered, I handled the breakup of my 3-year relationship last year well. Externally, at least. I took a day to cry it out, and then it was business as usual. Eating-wise, when under that much emotional stress I completely lose my appetite. So there wasn't any gallons of ice cream consumed or anything like that.

This time it's a bit different. Unlike a breakup, which is final, things are a bit in limbo at the moment. In a month's time things can go really, really well, but things could also end up in the toilet. While I'm fairly sure things will be fine in the end, there's no certainty and that's the bit that's driving me nuts.

My stress levels are much better this week, but last week was all kinds of a mess. I abandoned my usual healthy routine. I did make it to the gym over the weekend and yesterday, but a wrench was thrown into my plans for today and I'm traveling for work the rest of the week.

My schedule for the next few weeks, actually, is just as crazy. That's why I'm thankful for meals like this Penne with Broccoli Rabe and Sausage. It's practically a 15-minute meal. You can't beat that with a stick.

I wasn't in love with the broccoli rabe, but I don't think that's the fault of the recipe. I remember liking it in this dish, but for some reason, I found it to be way too bitter this time. Does anyone know how to cut back on the bitterness? Other than that it was pretty tasty, but I don't think you can really go wrong with turkey sausage, garlic and pasta.

On the side was a frozen vegetable medley from Aldi's. Trader Joe's actually used to carry it, and probably still does. I can't remember what the blend I bought is called, but it was always called the Brittany Blend at TJ's. It's yellow and green beans with baby carrots - two of my favorite veggies!